So who's brewing this weekend?

[Steveruch]

Me, first time using Crisp #19 maris otter. Smells awesome.

 

[CascadesBrewer]

I brewed a 2.5 gallon batch of my take on the recent Stout recipe that Treehouse put out on YouTube. I took the amounts listed by Treehouse for the 5 gal batch, and divided them in half for my batch. I targeted 35 IBUs. The Treehouse video describes a 5.5% to 7% beer, but the amounts listed push it to the upper end (or above) of that range for me. My beer will be at the upper end of American Stout for Gravity, ABV and Color, but right at the lower end for IBUs. My malts are pretty close to Treehouse recipe, with a few tweaks for what I had on hand. - Recipe - BeerSmith Cloud

I got 2.7 gals at 1.073, so I will call that a win! The beer seems very dark and roasty in character. I added 1g of Baking Soda to try and boost the mash pH, but I came in a bit lower than I would have liked. Predicted was 5.47, and I measured 5.29 in the mash (and 5.13 post boil). That is likely fine. I pitched a pack of US-05.

 

[Ayzala]

I'm going to attempt to brew the Ukrainian Imperial Stout I was planning months ago. Now that the flood damage has been repaired, and no rain in site, things are looking in my favor! (Knocks on wood).

So.. With the fermenter in the fridge I'd call the day a success.

The only issue I had was that my pump crapped out, or should I say, never got started! I had to go back to the good old days of letting gravity do all the work (I did need a little help getting the mash tun above the boil kettle). I opened up the pump head, and it appeared to be clean, spun freely, so I don't know what is up with it.

Considering no recirculation I still hit my numbers, actually exceeded by a bit, 1.085 vs 1.082 miracles do happen.

I didn't get any pictures of the brew day but will definitely post a picture in the "What are you drinking now thread" in a few months.

 

[day_trippr]

Thanks for reminding me that I need to replace the thrust washers on my 815PLs after barely getting through the brew day Friday

Cheers!

 

[Steveruch]

Me, first time using Crisp #19 maris otter. Smells awesome.

I'm loving this malt already. Instead of the usual 1.044 in 3 gallons using briess pale ale malt I got 1.051 in 3.25 gallons. I think I'd have gotten 1.054-55 if I had only ended up with 3 gallons.

 

[skleice]

Brewing up a gluten free American Brown Ale today. My last one was too roasty (and over carbonated), so gonna dial that back a bit.

 

[Beerstein]

I'm working a [strong] Trappist-style dubbel today. Unfortunately my yeast starter looks DOA (Wyeast 1214).

 

[grampamark]

Brewing a Mosaic SMaSH today.

When I went to the LHBS to get the ingredients for this batch I made the entire, seven mile, trip across town without hitting a single red light. A pretty remarkable occurrence as the shortest route involves some of the busiest streets in Billings, including directly through the downtown core, and has about 20 traffic lights.

I may call this batch “Greenlight Special”.

 

[jcav]

Brewing a Biere De Garde and I am in the mash stage right now. First time brewing this style, I am brewing the amber version, with a pretty cool recipe. A lot of different opinions on yeast for this one out there. Lager yeast fermented warm, ale yeast, hybrid German Ale or Kolsch yeast, are what the research shows the many brewers using.

I decided to use White Labs WLP515 Antwerp Ale yeast. This is really a hybrid yeast that has lager ancestry and it also can be fermented in the 60's. It is clean with a little creaminess (in my experience with it) and has some Belgiany characteristics but it is more in the background. I use it all the time for my Belgian Pale Ale so I thought I would throw it at this and see what happens.

Have a great weekend everyone!

John

 

[Loke]

Just prepared my recipe for tomorrow, a 4 malts Triple (Barley/Wheat/Rye/Oat) with a bit of coriander seeds, sweet orange peels and Italian licorice.

 

[Dland]

Going to switch fermentor over to 34/70 from K-97 tomorrow after a 4 batch run. Never used that one before, makes a beer w "personality", which I think I like, most of the time, but going for cleaner tasting fare for the foreseeable future, 'cause it is lager time.

34/70 does a good job the adjuncted lagers I like to run when temps have not got down to pilsner level. Have fermetor temp control, but is not the most robust, so I go tend to along with cellar temp.

Anyway, I usually sort of wing it, will be like this, depending stock rotation of grain and what is open;

10 gal batch.

10# pilsner malt
5# two row, probably MO or Golden Promise.
2-3# rye malt,
1-2 flaked corn.

FW, 1 oz N brewer
30 min boil, 1 oz something semi neutral or noble
post whirlpool hop step at approx 160F, .25 home grown leaf cascade.

dry pitch 34/70 and set temp to around 57F.

 

[Beerstein]

I'm working a [strong] Trappist-style dubbel today. Unfortunately my yeast starter looks DOA (Wyeast 1214).

So my starter did work.

Super fresh smack pak, after smacked did not swell notice after 5 hours, did a 1L starter. Took 24 hours after pitching into beer before any signs of life. Then it went from nothing to an inch of krausen in like two hours.

Talk about stressful.

 

[BongoYodeler]

Brewing a pale ale today using homegrown Cascade and CTZ hops.

 

[camonick]

A little late…
Started both of these Sunday. Now they’re bubbling away.
Blonde ale

Hard lemonade. Will add raspberries in a couple weeks.

 

[grampamark]

Ot snowed six inches last night, the fog was so thick I couldn’t see 200 feet in front of the truck, so I hauled one load of wheat to town, made it back to the farm, and said “this looks like a good day to stay inside and brew”.

HB APA while brewing a Blonde/APA hybrid.

 

[seatazzz]

After the successful lager on 'mystery' yeast experiment, decided it was time to use the Imperial Stefon slurry that's been in the fridge since September and brew up a wit. Restocked two-row yesterday, had pilsner, and added some Munich because everything is better with Munich IMHO. No orange or coriander in this one, I want to see if I can make the yeast go bananas, literally. Will underpitch a bit and ferment a bit warmer, thinking about 68-70°.

 

[wetmk]

Irish Stout happening now.

 

[corkybstewart]

Last Sunday I brewed a Cascade/Columbus IPA, 1.074 OG. I used 2 packs of Nottingham for 10 gallons, because that's what I have. And it's my favorite ale yeast for low temp fermentation.
I set the temp control for 63F, pitched the yeast and left town for 6 days. Today I checked, there's none of the usual krsausen in the blowoff bucket, and since it's a stainless conical, I can't see if there's krausen inside. I figured the fermentation never got started, but the hydrometer showed 1.014 and the sample tastes like a decent IPA. In the morning I'll rack to the kegs, dryhopping one with 3 ozs of Columbus, the other with 3 ozs of Cascade.

 

[Novacor]

I ended up with this entire week off since I need to start using my PTO before I lose it at the end of the year, so I got up with the sun this morning and have a Winter Warmer mashing now.

 

[skleice]

Today: GF Vienna Lager
Biscuit Rice
Vienna Millet
Munich Millet
Pitch Black Rice

Saaz & Magnum
W-34/70 @ 55°

Tomorrow: GF IPL
4L Rice
Pale Oat Malt
Caramillet
Dextrose

Strata, Citra, Amarillo & Columbus
S-23 @ 55°

 

[JenMac]

Brewing Bongo Yodelers version of Mad Kings Honeymoon Porter. Thanks for the recipe and inspiration, plan to rack half the batch with Apex pecan flavoring.

 

[wetmk]

Brewed a Tripel this afternoon. OG came in a little light, was shooting for 1.074. Still, as we all know, I made beer!!!

 

[BongoYodeler]

Brewing Bongo Yodelers version of Mad Kings Honeymoon Porter. Thanks for the recipe and inspiration, plan to rack half the batch with Apex pecan flavoring.

Excellent. Please update when it's done and you've had a chance to try it. All thanks should go to @TheMadKing for this one, it's a great recipe.

 

[TheMadKing]

Excellent. Please update when it's done and you've had a chance to try it. All thanks should go to @TheMadKing for this one, it's a great recipe.

Thanks! Glad it's still being used. I'll need to brew it again soon

 

[lumpher]

Got a Swig of Sunbeams IPA cooking now. Next step is to add flavor hops.

 

[Steveruch]

Pitched the yeast yesterday: went with nottingham instead.

 

[leedspointbrew]

Jonesing to brew. Using leftovers for an amber :

5.75 lb 2-row
.5 lb Carapils
.25 lb Crystal 60
.14 lb Roasted barley
1 oz Williamette @ 60
.5 ox Styrian Goldings @ 30
Pitching Diamond Lager yeast @ 60

Only things I'm on the fence about is the Styrian Goldings. 1 oz packet was given to me, have never brewed with SG before.

 

[MaxStout]

Brewing a Kolsch-ish beer tomorrow. 77% Pilsner, 10% each Munich I and white wheat malt, 3% acid malt. Triple Perle for both bittering and flavor/aroma. Pitching Lalbrew Koln.

 

[RyPA]

I'm going a Galaxy, Citra, Amarillo NEIPA on Saturday.

8 lbs pilsner, 1 lb golden promise, 1 lb white wheat, 1 lb rolled oats

 

[HM-2]

I had been planning to keg up my Doppelbock to free the fermenter for my double hazy but I've got two ill kids so doubt I'll get chance to brew today now.

I've got the bits for a double west coast IPA coming in the week (75 IBU worth of Amarillo/Centennial/Mosaic Cryo) so maybe I'll do that next week instead and save the tropical juice machine for another day.