So who's brewing this weekend?

Homebrew Talk

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
I'm a little late with my follow-up, but I brewed three gallons of American Pale Ale, loosely based on Sierra Nevada's recipe. Seven pounds of 2-row, 12 ounces of Crystal 60, two ounces of Cascade hops spread over three additions and Safale 05 for the yeast. This is my first temperature controlled batch and I can't wait to see if there is any improvement. I'm optimistic but won't know until I start drinking it, several weeks from now.

IMG_3063.JPG
 
I'm a little late with my follow-up, but I brewed three gallons of American Pale Ale, loosely based on Sierra Nevada's recipe. Seven pounds of 2-row, 12 ounces of Crystal 60, two ounces of Cascade hops spread over three additions and Safale 05 for the yeast. This is my first temperature controlled batch and I can't wait to see if there is any improvement. I'm optimistic but won't know until I start drinking it, several weeks from now.

View attachment 857041
That is sure a shiny looking fermentation chamber! Good luck. Moving to using a fermentation chamber (a 5 cu.ft. chest freezer) was a game changer for me in consistency and convenience. I can actually go away for a week and not have to keep the heater or ac running just because a beer is fermenting!!
 
So I am not the only one…. Will be tapping my Oktoberfest in time for Christmas 😂
LOL! Brewed mine like a month ago, it's lagering. My goal is to serve it for a "end of Oktoberfest" party the first weekend in October. For that, it means I need to get drinking to kill a keg to make room in the kegerator.
 
I just got everything in to do a Flanders Red with Philly Sour and Cellar Science Monk - but I have a Weihenstephaner clone that has been in the fridge for over a month. I always feel kinda guilty if I don't brew the oldest batch next. Probably doing the hefeweisen...<sigh>.
 
Well, I bottled an oddball Oktoberfest a couple weeks ago, that my neighbor drank a six of Friday and asked when I'd be brewing it again. Since I like it myself, round #2 of the Bucktoberfest this Sunday. On my adjusted "lagering" schedule, might be ready to drink by Halloween.
 
Just got my Brut IPA into the fermenter. Palest beer I've ever brewed!


78% Warminster Floor Malted Pale Malt
10% Flaked Torrified Rice
7% Clear Candi Sugar
5% Rye Malt

Shot for 1.054 but ended up at more like 1.062
FG should be around 1.002

18 IBU of Cryo CTZ @30 minutes
50g Luminosa, 30g Strata and 30g Tango in the whirlpool

70g Strata, 70g Tango and 50g Luminosa for the dry hop.

0.4ml Amyloglucosidase 300 in the mash at 60°C
0.4ml Amyloglucosidase 300 in the fermenter at 20°C

Fermenting with WHC Old English
 
Right now I am waiting for the mash to complete on my American Amber Ale. I have a lot of relatives coming in from Colorado for a wedding next month. I asked them what beer they wanted me to brew and they requested my American Amber Ale. It is a crowd pleaser so I was happy to oblige!

John
 
Just finished a Monday brew day with a slight drizzle. First time brewing in the garage (usually on the back deck) since the fermenter is there for this batch (the weather looks good to naturally stay in the range (64-78°F) of Fermentis US-05.

All pumped into the fermenter, yeast pitched and about 3-8 hours from blastoff.
Woo woo!
 
Didn't have to overcome lack of motivation this morning. Got up early; spent a long twenty minutes stirring a buckwheat cereal mash. Started the mash around 9, added the malted buckwheat, it's been a steady 149 since.
Amping up the Tettnang a little from last time - last batch was good, but a little more bittering wouldn't hurt.
Using 34/70 and a swamp cooler again - I think I'm officially done with Lutra in everything except my buckwheat porter.
 
Planning on brewing a Bitter tomorrow. I have an A09 Pub starter going since yesterday. Looks as it should - cottage cheese in a glass salad spinner. :D
That’s been my impression of A09 “Pub” as well, or perhaps clotted cream. Either way it’s an amazing yeast: fast, efficient, and drops clear quite quickly.

Supposedly Fuller’s strain, but I’ve never gotten the ‘marmalade’ notes when trying to clone London Pride. I have enjoyed more than a few pints when I was in London, though missed numerous opportunities to visit the brewery. Regrets 😔.
 
Brewed an American stout today where each of my 2 brothers brewed nearly the same recipe in two different states (NM & MD). My first time using Imperial yeast ‘Darkness’, but it was too perfect for a beer called ‘Are You Afraid of the Dark?’

Added fun was that I started brewing right at the Autumn Equinox, when darkness is beginning to exceed light.
 
Did the ultimate in multitasking today. Brewed up a batch of my version of cream ale, while finishing the rebuild of the old PC I had in the garage (because I wanted to, that's why), and also handling some stuff for work. Amazingly, all three went well. The PC has an elderly motherboard that still works as long as I don't throw anything too modern at it, the ale was no-chilled and just went in the ferment fridge, and got all my work stuff done. Damn proud of myself today, mostly because I figured out how to macgyver the busted heatsink bracket in the PC with a ziptie. It's not fast, not fancy, but mostly I wanted to make sure everything on the tower is fine for my planned new gamer pc build in the near future. Fun day.
 
Brewing an Altbier, drinking a Pils.
View attachment 858585
Great minds think the same.

I’d picked up a sampler of Prost while on the road a few months ago. Very nice beers. I just finished off the last one (which was the same Pilsner in your picture.)

Das schmect gut!
 
Got a Belgian Dubbel recipe planned, might be the weekend or might be early next week.

Pretty simple: Belgian Pilsner, Munich II and Special B. Going to split my Candi sugar between clear and dark to try and get a colour more on the amber spectrum. Hopping with Perle.
 
My upcoming weekend plans got a monkey wrench thrown in, so going to brew this afternoon instead. Have not made many IPA's over the years (Though my one hazy took gold and got me a 2nd BOS!), so due to make one. Going to do Scott Janish's West Coast IPA #2. Recipe One slight change though, using Centennial for the 60 minute addition instead of Columbus in his recipe.
 
Was hoping to brew today or tomorrow but looks like I better pause until Saturday after Helene has moved on.

Going to weigh out & crush the grains so I can get an early start. Making a 10 gal batch of Irish Stout - one corny to replace the old stout (tap #6) and the other to age gracefully in the beer closet.
 
Time for the weekend roll call:

I'm brewing a historic porter this afternoon after I kick off for the day:

[size=+2]1850 Whitbread London Porter[/size]
[size=+1]23-A Specialty Beer[/size]
Author: Durden Park Circle
Date: 4/21/09



Size: 6.0 gal
Efficiency: 80%
Attenuation: 75.0%
Calories: 212.88 kcal per 12.0 fl oz

Original Gravity: 1.064 (1.026 - 1.120)
|==============#=================|
Terminal Gravity: 1.016 (0.995 - 1.035)
|================#===============|
Color: 25.72 (1.0 - 50.0)
|================#===============|
Alcohol: 6.29% (2.5% - 14.5%)
|=============#==================|
Bitterness: 60.8 (0.0 - 100.0)
|=================#==============|

[size=+1]Ingredients:[/size]
5000 g Maris Otter Pale Ale Malt
1000 g Brown Malt
300 g British Black Patent
1.5 oz Galena (13.0%) - added during boil, boiled 60 min
1.0 ea Fermentis S-04 Safale S-04

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 4.0 gal; Strike: 166.49 °F; Target: 152 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 152.0 °F
01:33:00 Lautering - First Runnings: 0.0 gal sparge @ 150 °F, 10 min; Sparge #1: 2.65 gal sparge @ 180 °F, 10 min; Sparge #2: 2.65 gal sparge @ 180 °F, 10.0 min; Total Runoff: 7.86 gal

[size=-1]Results generated by BeerTools Pro 1.5.2[/size]
This porter recipe has me drooling. Let us know how it turns out, it's been too long since my last porter and I think you've inspired me...
 
My upcoming weekend plans got a monkey wrench thrown in, so going to brew this afternoon instead. Have not made many IPA's over the years (Though my one hazy took gold and got me a 2nd BOS!), so due to make one. Going to do Scott Janish's West Coast IPA #2. Recipe One slight change though, using Centennial for the 60 minute addition instead of Columbus in his recipe.
Thanks so much for posting the link to Scott Janish’s WC IPA. I loaded it into BrewSmith and modified it for my equipment profiles.

I’ve got all the ingredients on hand. Now all I have to do is work a brew session into my full calendar.
 
was going to make a mead yesterday, but I was bottling a sour beer with my "backup" racking cane, which is a non "auto-siphon" style....tubing didn't fit right...and I hadn't used a plain cane in a while needed to 'reprime' several times and wasted a bunch of beer..needless to say it was kind of a nightmare bottling sesh

so making the mead will have to wait 🫠
 
Made a starter today to recover a yeast that expired in June. Gonna jump it up on Friday or Saturday. LHBS gave it to me for free in August. Guess I’ll be trying my first attempt at a West Coast Pilsner. Very excited for it. My weekend is Monday/Tuesday.
Well it’s been four days and the starter hasn’t taken off yet. Looks like my weekend brew is canceled. Gonna let it keep going in hopes of reviving it still. Fortunately had the ingredients for my next brew, a hazy, already so made that starter last night and gonna squeeze in a mid week brew around work.
 
On 9/8/24, I finally brewed another 3 gallon batch. The last brew was in January. It was great getting back into the mix of things. I gave the Wyeast Farmhouse Ale liquid yeast a shot. Very interested to find out how this batch turns out. Bottled everything last weekend. Was hoping to get another brew started this weekend except Northern Brewer is backlogged on fulfilling orders.

Time to scroll through several pages to see what everyone else has been brewing.
 

Latest posts

Back
Top