After many delays from Rona, etc. I’m finally dong an AG Grisette with my daughter tomorrow sing an Omega Farmhouse yeast (C2C)..
So who's brewing this weekend?
- Thread starter flyangler18
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Mashing in for a Doppelbock, very full pot:
Prepping a starter and invert for tomorrow's premium bitter.
Premium Bitter 1.053/43 4G VIF
5.25lb Simpsons Best Pale Ale
.3lb Fawcett C85
.3lb Flaked Maize
.125lb Chocolate Rye
.6lb Invert #2
17IBU FWH EKG
16IBU 90 EKG
10IBU 30 EKG
DH EKG
WY1469
Premium Bitter 1.053/43 4G VIF
5.25lb Simpsons Best Pale Ale
.3lb Fawcett C85
.3lb Flaked Maize
.125lb Chocolate Rye
.6lb Invert #2
17IBU FWH EKG
16IBU 90 EKG
10IBU 30 EKG
DH EKG
WY1469
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Those
Pale ales are a great way to see what they taste like without over powering the pallet. I love setting up a series of sample glasses with friends and seeing what they think.
I really wanted to brew this weekend to get enough in for an upcoming graduation party but have been really busy and was supposed to go to in laws for Easter.
Then found out middle son didn’t turn in his schedule for days he can’t work and got scheduled today so I volunteered to stay back with him
Then found out middle son didn’t turn in his schedule for days he can’t work and got scheduled today so I volunteered to stay back with him
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Put a 2 hop IPA in the fermenter on Fri. Still chugging along @ 53% fermentation.
kadozen
Well-Known Member
My weekend, so Wednesday and Thursday: Going to start off with what I have dubbed a "Stale Ale". Unkind name, I know. It's more about double checking the Equipment Profile for the Brewzilla that's in BrewFather. Enough Maris Otter and home kilned biscuit to get me to estimated 1.05-55, enough Magnum to get to about 40 IBU and some US-05.
After that I'm probably going to try for my first Strong Bitter on the system supposing the equipment profile isn't wildly out of whack.
After that I'm probably going to try for my first Strong Bitter on the system supposing the equipment profile isn't wildly out of whack.
Brewing a gallon of Maibock today.
BigPicture
Well-Known Member
After a 4 year hiatus due to surgury, back at it. A Centennial Blonde. I really missed it.
A 5 gallon batch to begin with, I'll get there. Baby Steps. Water treatment is where I'm gonna start. Good beer is so hard to find.
I cleaned all my gear, there were spider webs in my mash tun. Everything is 4x what I originally paid for it. Wow! My LHBS saw me coming! $15 yeast????
A 5 gallon batch to begin with, I'll get there. Baby Steps. Water treatment is where I'm gonna start. Good beer is so hard to find.
I cleaned all my gear, there were spider webs in my mash tun. Everything is 4x what I originally paid for it. Wow! My LHBS saw me coming! $15 yeast????
The Bragging Rights Only (BRO) competition style for the So Cal HB Fest is European pale lager and Amber lager 2A and 2B. No one else in the club was brewing one, so I brewed an amber with 34/70.
10 lb pale 2 row
1 lb C60
1 oz Citra at 60
1 oz Mandarina Bavaria at FO,
Fermented with 34/70 at 50*. 2 packs rehydrated with batch wort.
After re-reading the BJCP 2021 guidelines I think this may be too hoppy for the style. Oh well, I know it will taste good. I haven't done a true lager is years.
Edit: The fest is the first weekend in May. Won't have long to lager so I'll have to fine with gelatin. Never done it before. Basically bloom it and pour it into a cold keg? Can put in the keg when I rack it or does it need to be poured onto the top? Thanks
10 lb pale 2 row
1 lb C60
1 oz Citra at 60
1 oz Mandarina Bavaria at FO,
Fermented with 34/70 at 50*. 2 packs rehydrated with batch wort.
After re-reading the BJCP 2021 guidelines I think this may be too hoppy for the style. Oh well, I know it will taste good. I haven't done a true lager is years.
Edit: The fest is the first weekend in May. Won't have long to lager so I'll have to fine with gelatin. Never done it before. Basically bloom it and pour it into a cold keg? Can put in the keg when I rack it or does it need to be poured onto the top? Thanks
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Even though I measured everything out last night, set the timer for the water to go off at 0530, I still 100% certain I was going to want to wake up and get this thing going...but...there it is.
Hazy Pale Ale. El Dorado & Trident
Hazy Pale Ale. El Dorado & Trident
Grrr. Just finished brewing what would have been a Flanders Red, and went to pitch yeast (Abbaye and Sourvisiae) … and I’m out of Abbaye. Well, it’ll eventually be beer of some sort.
kadozen
Well-Known Member
Did my first batch on the brewzilla today. My efficiency was crap, but that's what I figured. Estimated og was 1.055, actual was 1.040. Tested with 3 separate hydrometers and 1 cheap refrac at a sample temp on 77°f.
Oh well. All old ingredients from before my hiatus, hence the name Stale Ale/Stale Pale.
Either way, I'm just happy to be back at it, and the efficiency issue will just need tweaks. Also got to make some room in the hop storage part of me freezer. All in I added just enough magnum for 45 ibus at 60 and 2oz each Citra, El Dorado and moutere which was a combo I had been planning on before buying a house and letting 2 years get by me.
Feels good.
P.s: I know the issues with the hop spider, looking into better methods there as well.
Oh well. All old ingredients from before my hiatus, hence the name Stale Ale/Stale Pale.
Either way, I'm just happy to be back at it, and the efficiency issue will just need tweaks. Also got to make some room in the hop storage part of me freezer. All in I added just enough magnum for 45 ibus at 60 and 2oz each Citra, El Dorado and moutere which was a combo I had been planning on before buying a house and letting 2 years get by me.
Feels good.
P.s: I know the issues with the hop spider, looking into better methods there as well.
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8am after work night cap
Making a batch of IPA so that I have a half keg to take to Big Brew Day. HBC 1019 (melon, citrus, peach, caramelized banana) and Lorien (melon, citrus, floral, cinnamon).
505-Brewer
Well-Known Member
Sounds like the perfect yeast blend for a grisette!
Brewed an Irish Red Ale today. Only problem was, it looked like a Pale Ale going into the fermenter.
Since I started kegging at the city house last year I’ve been trying some changes in my process to brew 4 gallon batches on what was originally put together as full volume, no sparge, 2.5 gallon system. My 7 gallon kettle won’t hold 8-9 lbs of grain and 6.5 gal of water so I’m doing a dunk sparge. Used the same grain bill as in past brews of the same recipe which produced the desired color. Oh well, I made beer.
Since I started kegging at the city house last year I’ve been trying some changes in my process to brew 4 gallon batches on what was originally put together as full volume, no sparge, 2.5 gallon system. My 7 gallon kettle won’t hold 8-9 lbs of grain and 6.5 gal of water so I’m doing a dunk sparge. Used the same grain bill as in past brews of the same recipe which produced the desired color. Oh well, I made beer.
Welp last weekend was a Belgian Dubbel and my first Helles attempt. Need to get grains for a couple of IPA attempts using the ALDC diacetyl inhibitor in one and Hop Liquid Oil I ordered from UK in the other.
I brewed a Modelo clone today 20 litres
4000g Pilsner
500g Flaked Maize
300g Wheat malt
45 minutes boil
18g Cascade @45m
25g Willamette @15m
MJ M54 yeast
BHE 63% (low but consistent to last time I brewed it.)
OG 1048
4000g Pilsner
500g Flaked Maize
300g Wheat malt
45 minutes boil
18g Cascade @45m
25g Willamette @15m
MJ M54 yeast
BHE 63% (low but consistent to last time I brewed it.)
OG 1048
It's time to make SWMBO's pilsner for that backyard drinking.
Finally getting into the swing of things again. This time last year I had brewed a single beer. Now I'm up to five and three in the last month!
Finally getting into the swing of things again. This time last year I had brewed a single beer. Now I'm up to five and three in the last month!
Brewed a Kölsch yesterday. First beer I'll ferment and serve from the same keg. The blowoff is bubbling away this morning.
Just put to bed a 2g batch of porter. Used the grain basket that I got from Amazon, despite the very fine mesh it did a great job in the mash; 1.040 preboil and 1.065 going into the fermenter. Used a whole packet of Notty on it, because 1) didn't feel like vacuum sealing the remainder, and 2) will be a nice big starter for whatever I brew next. Going to use the same basket on the next 5g brew for hops, possibly.
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I'm doing a Kolsch this weekend... Did a Hef 3 weeks back.
I have to brew this weekend for a club event in 2 weeks, which is really pushing it.
My wife was wanting to make a Soft and Fluffy inspired beer but I think we will have to go with the Amber recipe I have been tweaking over the last year, for times sake.
My wife was wanting to make a Soft and Fluffy inspired beer but I think we will have to go with the Amber recipe I have been tweaking over the last year, for times sake.
I'm really hoping to brew my first NEIPA this weekend, but the kids basketball tournament (I'm the coach) schedule doesn't look promising.
Brewing a Fizzy Yellow Beer (my house Blonde) today to serve at my oldest grandson’s college graduation party in 3 weeks.
kadozen
Well-Known Member
Got my strike water measured and salted, sparge water measured with the sous vide ready to ride. Grains milled.
Starting a strong bitter at 5am est on my weird mid week weekend.
Starting a strong bitter at 5am est on my weird mid week weekend.
Been working on a cream ale recipe last night and today. Just need the flaked corn and some carapils, have everything else. I brewed one a long time ago when I was still doing extract and bottling; it was okay, but I know a lot more now (most of the time). Doing this one very simple, pilsner/flaked corn/carapils; 9lbs pilsner/2lbs flaked corn/.5lb carapils. Should be a nice lawnmower beer.
Using my sous vide to maintain sparge water temp. Why the heck didn’t I think of that? Brew day I’m usually going back and forth from kitchen stove to garage adjusting the stove burner to try to get the timing just right.
kadozen
Well-Known Member
The elements in most wands at best have a use life of 2ish years from what I've read elsewhere. I'm getting my money's worth worth my cheap one
I've had my Anova for a really long time and it's still going strong. I won't say I use it a ton though, probably once a month.
I did give it a try maintaining mash temperature with BIAB once. I put it outside the bag to keep the grain out of it. It worked out but in the end not any better than wrapping the kettle in a sleeping bag so I didn't go back to it.
I'm planning on! Double West Coast IPA with Amarillo, Centennial and Mosaic.
BeerHolic
Well-Known Member
American Amber Ale.
6 gallons
6 gallons
kadozen
Well-Known Member
I'd be wary just from the sugar content and who doesn't have a sleeping bag or a few blankets laying around? I've got a cheap VPcok (hilarious name, I know) that I use about one a week outside of sparge water (so all in, twice a week typically).
I just got lazy when I got my brewzilla. Woke up, started hearing to strike temp and thought "why can't I do this with the sparge? " and BAM. my chicken and beer have both been super easy since then
kadozen
Well-Known Member
First time I've brewed in a week, which is quite the hiatus for me.
0.5-gallon batch of Kentucky Common with Vojvodina hops.
0.5-gallon batch of Kentucky Common with Vojvodina hops.
