So who's brewing this weekend?

[Dog House Brew]

I'd like to brew a stout this weekend, but it's -40 outside. The propane won't gasify below -34.

It’s 7 here, no chance I can brew in that. 15 years ago I did it. Iceman needed!

 

[rhys333]

It’s 7 here, no chance I can brew in that. 15 years ago I did it. Iceman needed!

That's not too bad. I did a saison the other week at 3F, just as this cold snap was rolling in. I can't complain though. Winter didn't hit till after Christmas here thanks to El Nino.

 

[MaxStout]

I'd like to brew a stout this weekend, but it's -40 outside. The propane won't gasify below -34.

Set the propane tank in a tub of warm water and brew anyway.

 

[rhys333]

Set the propane tank in a tub of warm water and brew anyway.

That will probably freeze up before the boil is complete. I heard from someone who does blacksmithing that brew belts work though.

 

[lumpher]

I'd like to brew a stout this weekend, but it's -40 outside. The propane won't gasify below -34.

Ouch... I hide inside when it gets to +40...

 

[rhys333]

Ouch... I hide inside when it gets to +40...

Same here, but +40C rather than F.

 

[MaxStout]

If you do find a way to brew at -40, you can tell everyone you brewed at 40 below. If someone asks, "Fahrenheit or Celsius," you just say "yes."

 

[lumpher]

If it starts with - ,...nope, I can wait

 

[day_trippr]

Brewing another batch of my Ballantine IPA resurrection today. Got an earlier start than has been my norm of late, striking at 9 am.

Off and running!

[edit] High corn content makes this brew a bit tricky, managed to promptly stick the mash and had to reset it. But made it to the fly sparging, in progress...

[edit2] HLT and MLT cleaned while the kettle is in the last third of the boil. Old school hops (Cluster and Brewers Gold and EKG) going in...

[edit3]

Big Chill using my Big IC while my PC hangs on the rig below, pretty much abandoned...

Next: The Kettle Lautering...

[last edit]

Drawing off the wort through my Hop Stopper V2 sometimes can be challenging, this time it was a piece of cake.

Ooogy hop mush left behind...

Gassed up the carboys, and hooked up another pair of kegs for fermentation gas purging...

Safely in Fridge #2 next to Monday's Juicy Bits brew...

Time for a beer!

Cheers!

 

[bike2brew]

Just finished bottling my 2.5 gal biab trial amber recipe. Finished @ 75% attenuation for 5.7% abv. Overall color and taste seems good, might bump up the victory malt for a bit more biscuit.

 

[wetmk]

Brewed an extract Saison based on one of Annie Johnson's recipes yesterday.
Of course I couldn't leave well enough alone so I tossed in some Hennepin style spices.
Bubbling away nicely.

 

[Hoppy2bmerry]

Had planned to brew another lager tomorrow since the last one didn't turn out great, but a little surprise in the mail made me change my mind. And now I have a slight moral dilemma; order from YVH arrived tonight, and it's either their idea of a holiday gift or someone in the warehouse goofed. Entire order was sent twice, and I was only charged once. So I just went from a depleted hop freezer to a LOT of my favorite hops. 4lbs Mosaic, and 2lbs each Citra and Crystal. Part of me wants to let them know; for one, to thank them, and two, I know it's a PITA when inventory is off and you can't find the reason why. What would y'all do?

Yeah, I think I’d let them know, and hope they say keep them and thanks for your honesty. Don’t get me wrong if Walmart made a mistake like that, it wouldn’t even be a dilemma ( although it is a double standard and perhaps says something about my integrity).

Yesterday I brewed a 3 gallon batch of Belgian golden strong, today I’m taking a gallon of the sparged wort adding a little of this and that for about 2 gallons of Dubbel. Maybe 3 we shall see how the numbers work out.

 

[Hoppy2bmerry]

This is what happens when you think you melted the candi sugar, but didn’t and also didn’t pour it in though a strainer. At least it’s not a pricy kettle, but I should be able to get it clean eventually.

 

[tdf]

I was cleaning the garage today and, on the spur of the moment, decided to do a quick brew. A couple kg of light dme and a couple ml of cascade co2 extract + some water in my gigawort. I haven't brewed something this simple (or even an extract brew at all) in years. I just pitched w34/70 and hopefully I'll end up with a nice light lager in a few weeks.

 

[leedspointbrew]

Iteration #2 of AOH Amber. Crystal 45 this time instead of 60 didn't seem to make any difference in color. Fuggles and EKG for UK cred. In the shed now; S-04 gets to be the hero in subzero temps.

 

[JenMac]

First brew of 2024. Just mashed in. Brewing a small batch White IPA-thanks to Andrew Simsak for sharing his recipe in Zymurgy (2021). I modified this for my system/batch size but here’s the original recipe.

 

[Cheshire Cat]

Today I’ve brewed 21 litres of Moose Drool Brown Ale. An increase from my first brew of 12 litres.
2400g MO
2000g Munich light
200g Special B
90g Dark Crystal
100g Chocolate Malt
20g Black Malt
12g Chinook @ 60 m
29g Willamette @ 15 m
CML Five yeast.
OG 1050 BHE 73%
I thought I had more dark crystal so I had to part substitute with Special B.

 

[skleice]

Just mashed in on a small batch of my first ever gluten free Schwarzbier. I'm shooting for the lighter side of the SRM scale because GF grains tend to contribute more roast. Can't wait to see how this turns out...

4L Rice
Munich Millet
Medium Roasted Vienna Millet
Pitch Black Rice
240L Millet

Hallertau Mittelfruh
M84

 

[redrocker652002]

I was going to, but got called into work last night. Maybe after a nap.

 

[Conehead]

Brewing a Cream Ale today. Hoping the 15 IBU isn't going to make this taste too sweet. 7% corn sugar will dry it out I guess.

Horton Ridge Organic Pale Ale Malt
1 lb. Corn Sugar the last 10 min. of the boil.
Hallertauer hops.
US-05

 

[grampamark]

Brewing a CCC Blonde (Cascade, Centennial, Citra) Blonde. On my patio, in
my shirtsleeves, in January, in Montana. Almost 70°F in the sun and out of the wind.

 

[T Murph]

Yesterday I finally got my Marzen brewed. Due to severe weather my shipment of ingredients was 5 days late. As a result I brewed it Saturday 1/27/24 four days later than planned. Oh well it is in the fermenter. The fermenter is in the fridge and it is actively fermenting at 55 degrees. Hopefully it will be ready by St Patty's Day.

 

[Cheshire Cat]

Wet Monday so remade the Erdinger after pouring the previous batch down the drain.
21 litres
2600g Pilsner malt
2000g Wheat malt
200g Munich malt
100g Acid Malt
10g Magnum @60 minutes
11g EKG @15 minutes
MJ M20 yeast
OG 1056

 

[BongoYodeler]

Just mashed in on another batch of Raging Red, Irish Red Ale.

 

[Cheshire Cat]

Just mashed in on another batch of Raging Red, Irish Red Ale.

View attachment 840401

Do you need that amount of insulation in California at this time of year?

 

[BongoYodeler]

Do you need that amount of insulation in California at this time of year?

Not sure, it's just what I've always used and it's worked, so I stick with it. This time of year, where I live, the daytime high temperatures generally range between 55F and 65F, and summer temperatures between 68F and 75F. Over the course of a typical hour long mash the my temperature generally doesn't drop more than 1 or 2 degrees. Yesterday I let the mash go for 2 1/2 hours while I met some friends for lunch and it dropped 4 degrees or so.

 

[earthboundagain]

Brewing this upcoming weekend.

 

[skleice]

Gonna brew a gluten free adaptation of Arrogant Bastard on Saturday:

Pale Ale Rice
Caramel Millet 120L
Crystal Rice
Pale Oat Malt

Chinook
S-04

 

[Clint Yeastwood]

May do a dry stout so I'll have a batch on deck.

 

[4_Sons_Brewing]

I’m in! Going to make an ipa with some New Zealand hops purchased through the forum.