So who's brewing this weekend?

[AlexKay]

I have quantities of both, and was considering that combo for an upcoming hazy. What's your hop schedule and IBUs look like?

I generally shoot for 1:2 Citra-to-Nectaron, but I have Citra LUPOMAX, so I went closer to 1:3.

For a 2.5-gallon batch:
3 g Magnum (15.1%) @ 60
7 g Citra LUPOMAX (18%) @ 10
20 g Nectaron (11%) @ 10
7 g Citra LUPOMAX (18%) hop stand 10 minutes @ 160 F
20 g Nectaron (11%) @ hop stand 10 minutes @ 160 F
14 g Citra LUPOMAX (18%) dry hop (3 days before packaging)
44 g Nectaron (11%) dry hop

This hits ~50 IBU, not accounting for the hop stand. I've decided I like west-coast bitterness with northeast hops (and water profile). It works for me.

 

[AlexKay]

and my first mead and acerglyn, session strength, 1-gallon batches.

 

[catdaddy6676]

My brother and I did ten gallons of steam beer. Tried some Triple Perle hops instead of Northern Brewer but I might dryhop with it at least.

 

[Saunassa]

Bottling a Whitbier and a White Stout this weekend. Brewed a Rye Pale Ale using Chinook hops on Tuesday. May brew another Pale Ale with Cashmere hops with weekend.

I make a pale using mosaic and cashmere hops that I really love. Noticably different from my other pale ales.

 

[cmac62]

I'm still trying to do my peated wash and now something for the So Cal Homebrew fest coming up in May. I was thinking the Cream of Three Crops or a Dill Pickle Gose. What do you think?

 

[OakIslandBrewery]

I vote for the Dill Pickle!

 

[cmac62]

I vote for the Dill Pickle!

Yeah, the first iteration was really good, misplaced the recipe and added way too much salt on the second batch, maybe the third will be the charm. Thanks for the vote.

 

[OakIslandBrewery]

My first thought it sounded strange and gross but then I remembered trying a garlic wine. It wasn't bad. Can't go by titles.

Good luck - third time usually is the charm.

 

[allgrainbrewer]

I make a pale using mosaic and cashmere hops that I really love. Noticably different from my other pale ales.

that's what i am doing this spring and summer. brewing single hop pale ales and try several new hops to see how they turn out. something different and hopefully find some winners!

 

[seatazzz]

About to mill grain for a Marzen tomorrow. Yah, March is over, but I don't care; it's a style I've brewed before with good results. This time breaking out the mash tun for the first time in yonks. I usually do BIAB, but decided to go all traditional and stuff with this one (but not a decoction, I'm too leery of that). Will be the first time using my new oxygenation setup too. And some may scoff, but I'm going to ferment it on my new love affair Novalager; will be the third generation of the first packet I bought of it. Second gen beer is quite tasty, looking for good things with this one.

 

[govner1]

After many delays from Rona, etc. I’m finally dong an AG Grisette with my daughter tomorrow sing an Omega Farmhouse yeast (C2C)..

 

[AlexKay]

Mashing in for a Doppelbock, very full pot:

 

[DBhomebrew]

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

 

[Saunassa]

Those

that's what i am doing this spring and summer. brewing single hop pale ales and try several new hops to see how they turn out. something different and hopefully find some winners!

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.

 

[Langerz]

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

 

[bike2brew]

Put a 2 hop IPA in the fermenter on Fri. Still chugging along @ 53% fermentation.

 

[kadozen]

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.

 

[AlexKay]

Brewing a gallon of Maibock today.

 

[DBhomebrew]

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

Counting on the FWH to do their job.

 

[BigPicture]

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????

 

[cmac62]

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

 

[DBhomebrew]

Counting on the FWH to do their job.

View attachment 817295

FWH FTW. Every last drop into the fermenter.

 

[kylewag]

I waiting for my shipment from RiteBrew. It is for a Belgian Witbier Session - 4% ABV with elements from both the Belgian & American versions so I’m calling it Wit Bastard.

 

[Knightshade]

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

 

[AlexKay]

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]

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.

 

[ThirstyPawsHB]

8am after work night cap

 

[AlexKay]

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]

After many delays from Rona, etc. I’m finally dong an AG Grisette with my daughter tomorrow sing an Omega Farmhouse yeast (C2C)..

Sounds like the perfect yeast blend for a grisette!

 

[grampamark]

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.