It’s 7 here, no chance I can brew in that. 15 years ago I did it. Iceman needed!
So who's brewing this weekend?
- Thread starter flyangler18
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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.
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.
Ouch... I hide inside when it gets to +40...
Same here, but +40C rather than F.
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."
If it starts with - ,...nope, I can wait 
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!
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!
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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.
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.
Of course I couldn't leave well enough alone so I tossed in some Hennepin style spices.
Bubbling away nicely.
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.
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. 
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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. 
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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.
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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.
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
Silly Acts Brewing
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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
4L Rice
Munich Millet
Medium Roasted Vienna Millet
Pitch Black Rice
240L Millet
Hallertau Mittelfruh
M84
redrocker652002
Well-Known Member
I was going to, but got called into work last night. Maybe after a nap.
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
Horton Ridge Organic Pale Ale Malt
1 lb. Corn Sugar the last 10 min. of the boil.
Hallertauer hops.
US-05
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.
my shirtsleeves, in January, in Montana. Almost 70°F in the sun and out of the wind.
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.
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
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
Just mashed in on another batch of Raging Red, Irish Red Ale.
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
Well-Known Member
Brewing this upcoming weekend.
May do a dry stout so I'll have a batch on deck.
I’m in! Going to make an ipa with some New Zealand hops purchased through the forum.
I'm boiling on my first batch since returning home. I used the mother of all grants that I built last week and I'm pissed I didn't build this years ago. Lifting 9gals onto a stove top was getting (like me) real old. My back is much happier for it and the six holes they cut in me are still plugged--great success!
Cool! What is it?
The grant is the lowest vessel on the left side of the photo. It sits below the MLT and collects runoff. HB scale grants tend to be quite small, the really big ones are a couple gallons. Mine is my trusty old 9gal boil kettle that I've fitted with a bulkhead and an old ball valve--it's comically oversized by HB standards. The pump on the floor in front of the grant then sends the runoff to the right, up onto the stove top, and into my boil kettle.
Previously I ran off my wort into my boil kettle then hefted the 8-9gals in the kettle onto the stove top. I didn't enjoy doing that operation when I was in my early 20s (even then I knew it was stupid), so this is a big advancement for my hooptie brewery and a concession to the fact that I'll turn fifty in a few months.
Today's ordinary bitter is in the fermenter, the brewery is all cleaned up and reloaded with tomorrow's strike and sparge water, both being treated with YOS charges.
I'll get the lager fermenter up and going tomorrow with a pitch of S-189 on a smallish all-malt N. American lager that pays homage to my PacNW roots, I'm calling it Henry Weinhard's Private Parts. When that bit of inspiration hit me last September (at the ripe old age of 49 [going on 13]) I texted a couple of my buddies back home and we all agreed that we were deeply ashamed to not have thought of that sooner. How could a mob of knuckle-dragging imbeciles possibly miss such an obvious, infantile joke?
I suppose Hank's was such an institution in PDX that you didn't really think about dumb stuff like that. It was just Hank's. Kinda like air, you don't think about it, you don't make jokes about it (unless Spokane is involved), you just take it for granted.
And then Miller killed them.
I'll get the lager fermenter up and going tomorrow with a pitch of S-189 on a smallish all-malt N. American lager that pays homage to my PacNW roots, I'm calling it Henry Weinhard's Private Parts. When that bit of inspiration hit me last September (at the ripe old age of 49 [going on 13]) I texted a couple of my buddies back home and we all agreed that we were deeply ashamed to not have thought of that sooner. How could a mob of knuckle-dragging imbeciles possibly miss such an obvious, infantile joke?
I suppose Hank's was such an institution in PDX that you didn't really think about dumb stuff like that. It was just Hank's. Kinda like air, you don't think about it, you don't make jokes about it (unless Spokane is involved), you just take it for granted.
And then Miller killed them.
I'm going to need more of this, and soon. So planning for tomorrow.
So that's what "reserve" means.
Hefeweizen is about ready to keg, so time to do another Bell's 2-Hearted clone tomorrow. I like to keep that 1 on tap. Nice balanced not-harsh IPA. Keg just blew, so drinking the last 1 I have on tap now.
I'm thinking about brewing a stout tomorrow, if the wind dies down. I'm considering something like this, at around 1.050:
70% Pale ale malt
10% White wheat malt
10% C65
5% each chocolate malt and roasted barley
EKG @ 60 & 10
S-04
70% Pale ale malt
10% White wheat malt
10% C65
5% each chocolate malt and roasted barley
EKG @ 60 & 10
S-04
Wheat malt in a Stout... why not? Unusual, but go for it and enjoy the experience and results. For some reason... even though they didn't use wheat, when I read this I thought about Watney's Cream Stout. I might have to clone that soon, since the brewery faded away 25-30 years ago. I loved that beer. That's the 1 that developed my love for Stouts.
