Brewing an American Wheat Ale today.
So who's brewing this weekend?
- Thread starter flyangler18
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Today I'll be bottling some cider, cleaning up a messy kitchen to get ready for brew day, and assembling and priming some little model tanks for Flames of War -- actually, armored mortars and AA guns. Tomorrow I'll be brewing this (I think the predicted amount of water is just a little too much, my boil-off rate isn't that high, I'll probably use about a quart less):
I almost might try making some dark Belgian candy syrup, since I'll have a package of the real thing to compare with. I've never used it before. I have made and used English-style dark invert syrup, but not in a Belgian beer.
I almost might try making some dark Belgian candy syrup, since I'll have a package of the real thing to compare with. I've never used it before. I have made and used English-style dark invert syrup, but not in a Belgian beer.
Making a simple rye ale on Friday. Can’t wait because tonight and tomorrow between overnight work and an errand are going to be horrendous.
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4 gal Cook's Corner Coffee Stout on Saturday (hopefully) or Sunday (probably).
I just mashed it in. (almost forgot to add the wheat) Actually hit my target temperature exactly for the first time ever.
I remembered what the temperature drop was last time I added the grist (8°F) and added that to the mash temperature even tho' the amount of grain is a little different. But it's not that different. And it worked. (of course it worked but I'm a slow learner sometimes)
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Milled grain earlier today for another batch of the house WF lager; no surprises, just the same tasty beer I've done many times before. Going to keg off a festbier on 34/70 tomorrow, and seriously thinking of just racking tomorrow's brew onto that 4th generation yeast cake; it's done great for four beers so far, might give it another go. After that, a quick trip to the grocery store for honey and an orange, time to make another batch of mead.
jrgtr42
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Goign thought the last couple pages it seems that Schwarzbier appears to be the 'in' style right about now. I did one myself today.
Pretty much everything went right by the numbers.
Only thing is, I know it's supposed to be a lager, but I used a Kolsch yeast. I had some in the freezer that didn't wake back up, though I'd gone by the procedures, with glycerin and so on.
I ordered a new pack early this week that fortunately came in time. I'll look into freezing this down once it's done - hope it works better this time. As much as I try to buy grains and hops in bulk, new yeast every batch does add up quickly.
Pretty much everything went right by the numbers.
Only thing is, I know it's supposed to be a lager, but I used a Kolsch yeast. I had some in the freezer that didn't wake back up, though I'd gone by the procedures, with glycerin and so on.
I ordered a new pack early this week that fortunately came in time. I'll look into freezing this down once it's done - hope it works better this time. As much as I try to buy grains and hops in bulk, new yeast every batch does add up quickly.
Have you considered re-using yeast slurry? Many of us here do, and it usually works just great. No freezing necessary, just sanitized Mason jars. Kept cold, they can still be viable up to two months (or longer, for some). Money saver right there.
jrgtr42
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I do that when possible, but i don't always brew that often, especially more specialty yeasts. 1056 / S05 I keep and reuse fine, but something like this one, the Irish Ale I use for stouts, Saison and so on I don't use as often.
Sadly, I'm not an every week brewer, more often it's 2 to 3 months between at best.
Taking a stab at brewing my first Christmas beer and the mash is almost over. Got a great recipe and I got all the spices, honey, light molasses, and even Madagascar vanilla beans (man do they smell wonderful) so I am excited to see how this one turns out! Have a great weekend everyone!
John
John
Something I do pretty often is fill kegs on brewday and refill the fermenter with my next beer immediately. Often I would brew a pale ale, then a stout, and finish with an imperial stout, without ever opening the fermenter. Most people on this site say it's a terrible idea, but I've never had an issue with doing it. So Tuesday I'll brew a stout and pour it on my IPA yeast cake.
Easy peasy lemon squeezy, even after a few months. Just do a starter, either the traditional route or a vitality starter on brewday with some chilled wort. I know people who have used slurry after 6 months or longer who have made great beers with it. Just make sure you leave some beer with the slurry when you jar it up; keeps it moist (oh how I hate that word) and happy. As long as your sanitation is on point, and the slurry stays refrigerated, should last a long time. I do get some snarky comments from my husband at times, that our refrigerator is more of a yeast farm than a food storage facility....
*edit And because you may be thinking it, don't worry about dead yeast cells in the slurry; as long as it made good beer the first time, there will be plenty of viable cells left to start another one. After all, yeast nutrient is basically nothing but dried dead yeast.
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Just finished the Cook's Corner Sinful Delight coffee stout - SD is the flavored coffee that I used, not necessarily the expected end result - I do hope that it'll be good. Anyone brewing nearing Galloway NJ should go to Cook's Corner for 1). great coffee and 2). a wealth of information about coffee. The owner Adam Perfetti expounded at length about the problems using high-acidity Kenyan coffee in pale ales. Great place.
Packaging this morning, brewing this afternoon. Here we have a Grodziskie, a passionfruit gose, and a blueberry Kolsch:
Making a black IPA. Here are the (bottom to top) 60, 5, and hop stand additions for a 2.5 gallon batch:
Mashing In for an Oud Bruin:
And now … I don’t know what to call this. It’s kind of an APA, but less bitter, and (once it’s fermented, hopefully) quite sour. Light grist, hopped with a good bit of Citra and Nectaron.
I’m working off memory to get something like the now-defunct Phase Shift from Central State Brewing.
Mashing in:
I’m working off memory to get something like the now-defunct Phase Shift from Central State Brewing.
Mashing in:
I just mashed in for an oatmeal stout. Kind of a hybrid to use up some of last year's Munich malt.
Another sour, another somewhat-a-clone, somewhat-a-tribute, this time for Ommegang’s Pale Sour. Here it is just in the fermenter:
Apmarand
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Brewed a red ale today. Had a classic complacency error as I used my unsterilized stir spoon to fish out hop bags at the end of cool down. Used it to stir the boil, but had it sitting on a paper plate on a counter. Hoping it won't do any harm.
Might be my last 5 gallon brew. Don't drink much and feel I'm pushing my luck lugging around 40 pounds of hot water and a carboy down the basement steps. At least going to try a few 1 gallon recipes and see what that gets me. Should let me build some variety in my inventory.
Might be my last 5 gallon brew. Don't drink much and feel I'm pushing my luck lugging around 40 pounds of hot water and a carboy down the basement steps. At least going to try a few 1 gallon recipes and see what that gets me. Should let me build some variety in my inventory.
Teufelhunde
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I wouldn't worry, I don't think you'll have any issues...
I’m just mashing a pale ale in the Grainfather. Columbus and Taiheke(NZ cascade).
I haven’t brewed since December so will be interesting to see what I screw up. Stay tuned.
I haven’t brewed since December so will be interesting to see what I screw up. Stay tuned.
Oak-smoked Schwarzbier getting ready for the boil:
I hear you. I hurt my back a few years ago and have been watching what I do. Cut back from 5 gallon recipes to 3 gallons. Something to consider when you find a recipe you like.
Abrayton
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Smoking a turkey and brewing a black ipa on Wednesday. A first for both.
Milled some grain last weekend and made a small Verdant/Liberty Bell yeast starter last night. Gonna brew an Old Peculier inspired ale on saturday after I drop off SWMBO and kids at the airport to visit her parents for a week.
Great plan.
I'm picking elderflowers early on Saturday am and making my elderflower Saison again. 2.5 litre starter is chugging away and then it's England Vs USA.
