First brew of ‘23. A California Common. Full volume, no sparge, 75 min MIAB. If anyone was wondering, 10.5 lbs of grain, 9 gal of water, and a Wilser bag will fit in a 10 gal Igloo cooler. 
So who's brewing this weekend?
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As usual on the sabbath, I will be offering a sacrament this week its Mosaic Amarillo pale ale.
Brewing a Munich Dunkel and I am in the middle of the boil right now. It's pretty cold here on the back lanai. Mashing in at 42 degrees is not something I am used to here in West Central Florida. 50 degrees now (which is the high where I live today) and pretty brisk with the wind. Anyone North and West of me are most definitely laughing at me right now, but feeling cold is relative! Have a great weekend everyone!
John
John
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"Who's brewing this weekend?"
Gawd. Not me. Again. It's been freaking geologic timespans.
Ok, just since 5 Dec.
Only 40 days.
And 4 hours.
But who's counting?
Gawd. Not me. Again. It's been freaking geologic timespans.
Ok, just since 5 Dec.
Only 40 days.
And 4 hours.
But who's counting?
Broken Crow
Ale's what cures 'ya
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I feel your pain, but just so you know; I'm counting and I'm too embarassed by my own length of time to state it here.... I'm currently 'taking a break' while I rebuild my brew rig to higher capacity/utility specs and buying finished but un-carbed beer and cider from my LHBS while adding all the 'finishing touches' to my distribution end. 
I did a 15 gallon SMaSH today. 30 lbs Swaen Vienna and Spalter Select hops. I've never used this malt before. S-198 repitched into two and one with Mangrove Jack's Bavarian Lager. It's easy to keep my brew shed in the fifties right now. It should be a malt bomb.
This was the first run with the 20 gallon kettle electric. It works good
This was the first run with the 20 gallon kettle electric. It works good
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Brewed a 2.5-gal batch of hazy IPA yesterday for my son's birthday. Recipe posted following this link "Hazy Joe IPA". Took off like it was stolen immediately after transfer to the fermenter. Started @ 1.065 and currently sitting at 1.049 for approximately 24% attenuation. Plan to dry hop with 1 oz. Citra, and 1 oz. El Dorado on Wed or Thur. Perhaps keg/bottle on Day 14? Have read somewhere that NEIPAs should not sit too long in secondary and be processed as soon as fermentation flattens out. Feedback welcome.
First time my company has observed MLK day, so I am getting back on the horse after not brewing for a few months. Simple IPA grain bill with Bru-1, Citra and Sabro with New England East Coast yeast. Rather cool day in Florida, so really nice day to be outside brewing. Enjoy the day everyone!
I brewed a NEIPA-ish batch today. I got a pack of Helio Gazer and Phantasm powder in a club item exchange. I am targeting a 1.060 gravity (got 1.057) and made a starter hoping to turn this around in 3 weeks for a club meeting. It is getting Citra & Centennial in the whirlpool (2 oz each), Citra in the dry hop (3 oz), and I added 4 oz of Cascade to the mash. I plan to split it into 2 fermenters and add the 1 oz of Phantasm to one of the fermenters. (Hopefully adding the powder directly to a fermenter is fine.)
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Hazy Joe is currently sitting @ 1.024 for 63% attenuation. I am planning to dry hop @ "high krausen". How do I judge that w/out peaking? Is there a benchmark like 70% attenuation that can be used?
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So just went down to brew kitchen and added dry hop. Good krausen layer under lid, sealed fermenter and airlock took off like a rocket bubbling like crazy with temperature 67F, so dial back to 66. Still bubbling active but I don't think it is going to leave the launch pad.
Cameronl
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Great googly moogly! I haven't had a vigorous fermentation like this in a long time. I had a little cleaning to do this morning.
It's Ol' Yule Loggy Christmas Ale (yeah, I'm late) from Brewing Classic Styles. I've never brewed a 5 gal. batch with a 20 lbs grain bill before.
It's Ol' Yule Loggy Christmas Ale (yeah, I'm late) from Brewing Classic Styles. I've never brewed a 5 gal. batch with a 20 lbs grain bill before.
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Fermentation has slowed down considerably. No airlock activity and gravity sitting @ 1.019 and 66°. Dry hop @ day 7 w/ 1oz. Amarillo? Thoughts appreciated.
LOL! What yeast did you use?
Cameronl
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Two packs of Nottingham. No rehydrating, just dumped them in.
Thecakepounder
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Haven't brewed since October, finally got around to gathering some grain for m00ps flapjack oatmeal stout. Starters are a twernin
On the boil for a Strata Pale that will ferment on Imperial Loki slurry. Should have been done on Notty but I was lazy this week and didn't get new yeast. Intrigued to see how a Pale does on kveik, haven't tried it yet.
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5 gallon Chinook hopped IPA. Everything good up to topping it off in the fermenter, overshot my gravity by 10 points to start @ 1.058. Projected ABV 5.5%. I guessing it will still turn out to be a very drinkable product and looking forward to trying it out. 1st run on the new fv, so everything is cool.
American Brown Ale brewed today.
WLP001 starter spinning now for a Wednesday or Thursday brew day. Time once again for Mysticmead's Raging Red, Irish Red Ale. But when brewed with my equipment and quantities I rename it as Hacksaw Revenge, based on a friend's unfortunate mishap.
Just mashed in on a California Common, 3 AM local time. Couldn't sleep; could brew.
Aaaand now an Ordinary Bitter. First time I've done two completely independent brews in one day.
Wow. You'll sleep well tonight!!
I'll be brewing *something* tomorrow or the next day. (Wife is going out of town for a few days) I have a cold, so feeling tired and unmotivated so it will have to be something simple. I haven't decided what. The basement utility room is cold enough right now to do a lager, so I'm leaning towards that, using mostly vienna malt because I have 50 pounds of it.
Just mashed in on an Irish Red Ale. I guess technically it's an Imperial Irish Red Ale since, at over 6%, the abv is outside the BJCP range for this style.
A day later than I planned, I just finished grinding the malt for my first lager. 95% domestic pilsner malt and 5% aromatic. I'll be using German Northern Brewer hops for bittering and a small amount of Crystal or Mt Hood for aroma. I'm shooting for 1.050 OG and mid-20s IBU. I don't know the exact style, but basically an all-malt version of a Premium American Pilsner. (which is not much different from a Helles Exportbier)
Brewed a batch of my house Blonde Ale. Beersmith predicted .052
Brewed a Dunkles Bock today. First time with this style.
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"Who's Brewing This Weekend?"
Well, I was *thinking* about it, but the mercury is threatening to freeze in the thermometer. We shall see. I'll keep you all informed. I know you'll be losing sleep wondering.
Well, I was *thinking* about it, but the mercury is threatening to freeze in the thermometer. We shall see. I'll keep you all informed. I know you'll be losing sleep wondering.
Me, I hope… some stoutly stouts.
Mashed in on a simple Blonde that will ferment in the house on Lutra. Pipeline is dangerously low, so tomorrow will also brew up a Wit; going to try it with Imperial Whiteout for the first time. Last one used Stefon (yah I know not a wit yeast) so I'm hoping for more clove-y banana-y this time, coupled with some dried orange peel and freshly crushed coriander.
Yea! You’re brief abscene was noticed. I have a wit in the line up as well, saison and American wheat after the stout today.
Step 1&2 of a new 3 step Guinness clone are started. Hopefully this is going to give me the results I’ve been chasing for 20 years. Planning on starting step 3 tomorrow.
Some Irish after supper.
edit-wrong thread. I am planning to brew a Mosaic SMaSH tomorrow.
edit-wrong thread. I am planning to brew a Mosaic SMaSH tomorrow.
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Heating the strike water so I can brew a 1/4-gallon batch of weizenbock.
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Brewing a Monster Stout to put in my barrel for a year or so. 26.5 lbs of grain! Planned a pour-over sparge with my old kettle, but was worried about the wet weight of the grain. I came up with this...it worked beautifully. Got 9 gallons of wort from just over ten gallons of water
Sorry about the thumb, put you get the idea...
Sorry about the thumb, put you get the idea...
It's been a few months. Brewing a kitchen sink brown ale... 2Row, caramunich, torrified wheat, amber and chocolate malts. Willamette hops and Windsor yeast to follow.
Step 3 of 3 for my Guinness experiment is now on it’s way. It’s a “color extract” that will ferment then be added to the pale base and small Brett batch at packaging. This color extract looks like used diesel oil.
