So who's brewing this weekend?

[Wigglebutts Brewery]

Son’s in town for the weekend so we brewed up a 2 Heart pale ale clone…. and tasted lots of bitters !

 

[ThirstyPawsHB]

Time to rock this WCIIPA

 

[AlexKay]

Gruit with guayusa, guajillo, ginger, and Szechuan peppercorns:

 

[Brushwood Brewing]

Yesterday I brewed up my first attempt at a Berliner Weisse, with Hallertauer Mittelfrueh and Lemondrop hops.

This was my second batch on my Anvil Foundry, after switching from propane. It went much smoother than my first.

 

[Steveruch]

Planning a mild on Monday.

 

[kadozen]

Yesterday I brewed up my first attempt at a Berliner Weisse, with Hallertauer Mittelfrueh and Lemondrop hops.

This was my second batch on my Anvil Foundry, after switching from propane. It went much smoother than my first.

View attachment 818567

Tasting my first attempt on my AiO, and I missed almost every metric I was aiming for besides volume. Beer still tastes great by my biased as hell palette.

I'm really interested in trying a kettle sour on mine. Are you going that route, or using one of the hip new lacto producing yeasts? Regardless, I have a pack of each and I'm also looking at a kettle sour option, just curious what route you're taking on it.

 

[Brushwood Brewing]

I'm really interested in trying a kettle sour on mine. Are you going that route, or using one of the hip new lacto producing yeasts?

I'm using the Philly Sour yeast on this one. But unless it turns out exceptional (which I'm not expecting), I'm going to try a kettle sour on the second iteration. My local brewery makes my favorite example of a Berliner Weisse, and the owner was kind enough to give me his procedure for it. He also adds Brettanomyces.

 

[kadozen]

I'm using the Philly Sour yeast on this one. But unless it turns out exceptional (which I'm not expecting), I'm going to try a kettle sour on the second iteration. My local brewery makes my favorite example of a Berliner Weisse, and the owner was kind enough to give me his procedure for it. He also adds Brettanomyces.

From what I've heard, it needs some simple sugars in the front end. It does the lactic thing first and hits the complex stuff second.

After talking to the lhbs guys, I think it's easier overall to wrangle vs sourviviae. They recommend a copitch off rip with Voss with the latter.

But a kettle sour seems easy as hell with an AiO.

 

[Abrayton]

Hefeweizen tomorrow

 

[AlexKay]

Second gruit this week. This time, dark gruit with guayusa, Szechuan peppercorns, and orange peel.

 

[seatazzz]

Going to brew up a Wit tomorrow. It's a beer I plan on sending to an upcoming competition and I need to fine-tune it. Also, the yeast slurry I'm going to use (Imperial Whiteout) has been in the fridge for a bit, need to freshen it up so it's still good when time comes to brew for competition.

 

[caddiemike]

I'm brewing 10 gallons of weizenbock. This is my third attempt to make a good one. This is a very complex beer to get right, but i'm going to make it happen

 

[leedspointbrew]

Hopefully brewing a Sabro hazy pale tomorrow - trying to decide on the 2nd flavor / aroma hop. Bittering with Magnum. Any / all suggestions welcomed.

 

[seatazzz]

Hopefully brewing a Sabro hazy pale tomorrow - trying to decide on the 2nd flavor / aroma hop. Bittering with Magnum. Any / all suggestions welcomed.

CITRA. Pairs very well with Sabro, will give a bit of a pina colada flavor depending on the yeast you use. I've had very good luck with it. And if you're using Magnum for bittering, go pretty light on it.

 

[Cheshire Cat]

Not brewing but the galleon from Pirates of the Caribbean in Brixham today for the pirate festival. Did have a few beers there aah.

 

[leedspointbrew]

Hopefully brewing a Sabro hazy pale tomorrow - trying to decide on the

CITRA. Pairs very well with Sabro, will give a bit of a pina colada flavor depending on the yeast you use. I've had very good luck with it. And if you're using Magnum for bittering, go pretty light

2nd flavor / aroma hop. Bittering with Magnum. Any / all suggestions welcomed.

CITRA. Pairs very well with Sabro, will give a bit of a pina colada flavor depending on the yeast you use. I've had very good luck with it. And if you're using Magnum for bittering, go pretty light on it.

Seatazz,

Thanks for the suggestion. I bought 1oz of Rakau because it was on sale, but will use leftover Citra instead and hope that I have better luck with it in this Kveik hazy pale than I did with Citra / Mosaic / Galaxy in a similar beer last summer - this combo was supposedly bulletproof but just didn't work. I'll use the Rakau in an upcoming Lutra Pilsner.

 

[Abrayton]

It’s a good day!

 

[leedspointbrew]

Brewday derailed by rescheduled birthday party - oh well, probably needed more Citra to go with the Sabro anyway. Cheers!

 

[AlexKay]

Oak-smoked doppelbock today, just about to boil and it smells fantastic.

 

[kadozen]

So, with finally getting kegs, I also got a floating diptube and a spunding valve. Got a fizzy yellow beer recipe I threw together on Brewfather awhile back I need for around too, so I'm finally going to do it with 34/70 under pressure. Ideally I'd use pils in it as a base, but I'm still eating through 2 sacks of MO and I'd like to get at least half the buckets back for a different base.

Grain bill is simple:
80/20 MO/flaked corn to 1.046
Hops:
A bit of magnum at 60 and an oz of tettnanger at 30 and 10

Not trying to reinvent the wheel on this one, just using up ingredients and I'm mostly looking to try pressure fermentation. The plus side is I don't see anything wildly offensive in my own recipe, so the process side of the experiment should yield inoffensive beer

 

[AlexKay]

So, with finally getting kegs, I also got a floating diptube and a spunding valve. Got a fizzy yellow beer recipe I threw together on Brewfather awhile back I need for around too, so I'm finally going to do it with 34/70 under pressure. Ideally I'd use pils in it as a base, but I'm still eating through 2 sacks of MO and I'd like to get at least half the buckets back for a different base.

Grain bill is simple:
80/20 MO/flaked corn to 1.046
Hops:
A bit of magnum at 60 and an oz of tettnanger at 30 and 10

Not trying to reinvent the wheel on this one, just using up ingredients and I'm mostly looking to try pressure fermentation. The plus side is I don't see anything wildly offensive in my own recipe, so the process side of the experiment should yield inoffensive beer

I prefer an English pale (like MO) in light lagers. There’s a fine line between “no strong flavors” and “no flavors” and I think a more characterful base malt keeps you on the right side of that.

 

[AlexKay]

Mashing in on a mild:

 

[kadozen]

I prefer an English pale (like MO) in light lagers. There’s a fine line between “no strong flavors” and “no flavors” and I think a more characterful base malt keeps you on the right side of that.

Good to hear. I want to do one as clean and, well, macro tasting as possible at some point. I'm still excited to finally start working with lager yeast.

 

[DBhomebrew]

So, with finally getting kegs, I also got a floating diptube and a spunding valve. Got a fizzy yellow beer recipe I threw together on Brewfather awhile back I need for around too, so I'm finally going to do it with 34/70 under pressure. Ideally I'd use pils in it as a base, but I'm still eating through 2 sacks of MO and I'd like to get at least half the buckets back for a different base.

Grain bill is simple:
80/20 MO/flaked corn to 1.046
Hops:
A bit of magnum at 60 and an oz of tettnanger at 30 and 10

Not trying to reinvent the wheel on this one, just using up ingredients and I'm mostly looking to try pressure fermentation. The plus side is I don't see anything wildly offensive in my own recipe, so the process side of the experiment should yield inoffensive beer

I prefer an English pale (like MO) in light lagers. There’s a fine line between “no strong flavors” and “no flavors” and I think a more characterful base malt keeps you on the right side of that.

Indeed. Josh Weikert's latest recipe is a new take on the classic American Pale Ale. Note the use of Vienna as the base. And while he calls it an ale, he uses 34/70.

https://beerandbrewing.com/amp/recipe-la-nouvelle-american-pale-ale/

 

[AlexKay]

Indeed. Josh Weikert's latest recipe is a new take on the classic American Pale Ale. Note the use of Vienna as the base. And while he calls it an ale, he uses 34/70.

https://beerandbrewing.com/amp/recipe-la-nouvelle-american-pale-ale/

That rang a bell, so I went back and checked: it's Weikert's Mexican Lager recipe that uses MO and corn (and a tiny bit of Munich). And he suggests using an ale yeast...

 

[bike2brew]

Planning a variant of the ABA big brew this weekend. Going to enhance the caramel 20L with ~ Vienna, probably @ 50% or 60/40 ratio. Perhaps dial back the Cascade hops w/ 60 min boil rather than 75 min. Also, 2.5 gal brown ale.

 

[Langerz]

Hoping to brew up a session IPA this weekend. Summer and then fall tailgate season I was to find a good low ABV option to have on tap.

 

[Steveruch]

Mashing in on a mild:
View attachment 818971

Boiling a mild.

 

[Wigglebutts Brewery]

Our club, Foam on the Range is invading a member’s backyard to brew up the Big Brew recipe, Nearly Nirvana Pale Ale. Several members with supercharged propane burners and HB.. what can go wrong?
It puts me in the “Oh $h1t” zone as I’m an electric brewer so cross your fingers for me!

 

[OakIslandBrewery]

Propane and alcohol are a great mix. Just keep the fire extinguishers handy.

Enjoy!

Our club has a BIG brew day planned for Saturday.