So who's brewing this weekend?

[jdauria]

Cream ale on deck for tomorrow.

 

[Zadkiel]

@Zadkiel
You could always add some boiled water to get your target alcohol level.
When you say 93% efficiency which efficiency do you mean, you achieved your target volume and had more extraction?

brewfather, when I selected brewzilla 35 as the equipment profile, automatically set the efficiency value to 78%, which resulted in an estimated OG of 23L @ 1.046, but what I actually ended up with was 24L (boil off was lower than expected) @ 1.054 - in order to get brewfather to show 1.054, I had to increase the efficiency value to 93%

I assumed this was because I did a manual sparge - I think because the brewzilla doesn't have an inbuilt sparge function, and you have to do it manually, that their default efficiency value might not include it.

 

[Zadkiel]

You know what's IS right? A beer that tastes good, so it sounds like that 1 is right.

I just meant 'right' in as much as it matching the beer I was trying to make

 

[JohnDBrewer]

Taking it on the road, club brew day at a local brewery. Packed up all my crap up and looking to brew a California Common. Not the whole system, just the boil kettle, propane stand and a bag.

 

[Willy]

Cool and overcast day to brew. All finished with the mash and boil, pH and OG right on target. Whirlfloc in, whirlpool on and cooling down quickly. Thankfully no rain to speak of, just the wimpy spray of misty wet. No drops. I should be able to finish up without getting rained out.

 

[YeastFeast]

Hazy IPA brewing on Monday. 7.5%. Heavy Riwaka & Nelson from YVH recent “New Zealand sale”. 1.2 L Coastal Haze starter going now. Only have a stout on tap right now, needed a Hazy in the rotation. Cheers.

 

[DuncB]

That starter is an interesting colour, mine are always much more orange.

 

[YeastFeast]

That starter is an interesting colour, mine are always much more orange.

Yeah, it looks very grey, i questioned that when i posted that pic. I think it was spinning so fast that it makes it looks whitish.

It’s chillin in the fridge now, color looks much better…

 

[SFC Rudy]

Dunkle Weizen

 

[TexasTea]

Did my next to last extract batch today in the small Vevor kettle before switching to all grain. Big Basin- American Amber Ale, OG 1.062, pitched at 66F (Lutra), ambient temp 80F. I want to compare with the previous batch (pitched at 95F Lutra) ambient temp 80F. I Use Palmers method- 3 gallon water boil with 1/2 the malt added , add the other half at flameout, dilute with refrigerated water to make 6 gallons. I had previously purchased the 16 gallon Vevor kettle to do all grain. I figure I can do 7 or 8 gallon all grain batches, easily in that since my stainless fermenter (also Vevor) can hold 8 gallons .

 

[RonnieBiggs]

Happy brewday

 

[jdauria]

Nothing on deck to brew this coming weekend, but will be quick carbing my Berliner Weiss and finally kegging my Dunkel.

 

[wepeeler]

Brewing an Altbier in about 6 hours!

 

[Broothru]

Not so much “What” but rather “Where”:

Got the opportunity to brew my Munich Helles recipe at a local brewpub today with their staff in their 3 barrel on-site pilot brewery. They actually do the majority of their brewing off-site at their canning facility where they brew the majority of their beers on much larger systems. But In Maryland, you have to actually brew a portion of your product at the restaurant to ‘qualify’ as a brew pub. Strange liquor laws.

The back fermenter in the first picture is where my ‘baby’ is starting to bubble. Great day to brew, and great opportunity to brew in a “Pro-Am” setting.

 

[Willy]

Brewing now... Just mashed in an American Brown Ale, and evolution of 8 batches over the last year that became Live At The Apollo (James Brown Tribute). So tasty and my third iteration of the same recipe. Love it! About 5.8% ABV to 6% depending on how dry or sweet I want it to be. centennial and Magnum hops in the last 30 minutes/20 minutes.

 

[Broothru]

Brewing now... Just mashed in an American Brown Ale, and evolution of 8 batches over the last year that became Live At The Apollo (James Brown Tribute). So tasty and my third iteration of the same recipe. Love it! About 5.8% ABV to 6% depending on how dry or sweet I want it to be. centennial and Magnum hops in the last 30 minutes/20 minutes.

“Wow! I feel good, I knew that I would!
I feel nice; sugar & spice…

Post that tribute recipe, to the Godfather of Soul!

 

[Willy]

“Wow! I feel good, I knew that I would!
I feel nice; sugar & spice…

Post that tribute recipe, to the Godfather of Soul!

Baird's MO 56.6%. (3L)
RED X 21.1%. (11L)
Brown Ale 10.2%. (65L)
Flaked Oats 7.1%
Chocolate 3.5% (350L)
Coffee. 1.3%. (150L)

Hop addition
30 min centennial
20 min magnum

Yeast US-05

ABV 6.0%
SRM 24
IBU 27

Single step mash at 149.7°F for 60 minutes. 60 min boil. Whirlfloc, whirlpool, etc.

 

[Broothru]

Baird's MO 56.6%. (3L)
RED X 21.1%. (11L)
Brown Ale 10.2%. (65L)
Flaked Oats 7.1%
Chocolate 3.5% (350L)
Coffee. 1.3%. (150L)

Hop addition
30 min centennial
20 min magnum

Yeast US-05

ABV 6.0%
SRM 24
IBU 27

Single step mash at 149.7°F for 60 minutes. 60 min boil. Whirlfloc, whirlpool, etc.

I like the idea of using Red X with the Brown for color. I imagine it gives a beautiful mahogany tone to the beer. Oats for body and mouthfeel, mix of coffee and chocolate malts for flavor. Looks like a great malt bill!

 

[Willy]

I like the idea of using Red X with the Brown for color. I imagine it gives a beautiful mahogany tone to the beer. Oats for body and mouthfeel, mix of coffee and chocolate malts for flavor. Looks like a great malt bill!

Sometimes I add some carapils for a foamier, longer lasting head. (12 oz for a 8 gal batch is typical).

This is my go to "rally" beer for brewer's baseball games. When I pour a glass, we score runs. So... It is vital that I have a healthy batch as we approach October. The last batch was brewed in late May. We are like 45-16 since then... Almost a .750 clip . Crazy.

 

[Broothru]

Sometimes I add some carapils for a foamier, longer lasting head. (12 oz for a 8 gal batch is typical).

This is my go to "rally" beer for brewer's baseball games. When I pour a glass, we score runs. So... It is vital that I have a healthy batch as we approach October. The last batch was brewed in late May. We are like 45-16 since then... Almost a .750 clip . Crazy.

That’s a red hot record. Keep up the winning streak. Don’t want to jinx the rally, but at some point (maybe the inevitable slump) you might try putting in a ‘reliever’ like chit malt in place for carapils. I’ve been experimenting with it and it’s proving to be a good ‘closer’ for foam, body and stability.

 

[Willy]

That’s a red hot record. Keep up the winning streak. Don’t want to jinx the rally, but at some point (maybe the inevitable slump) you might try putting in a ‘reliever’ like chit malt in place for carapils. I’ve been experimenting with it and it’s proving to be a good ‘closer’ for foam, body and stability.

Carolina Malt offered chit malt. Almost got some but still have to go thru about 10+ lbs of carapils. I am going to try it on my next re-up from the local malt house.

 

[tdf]

Managed to fit in a brew day! Pils with Perle, Hallertau Mittelfrüh and Tettnang. Once its properly chilled I'll be pitching Novalager - my first time using this yeast.

 

[MaxStout]

Brewing a Dunkelweizen tomorrow out in the garage, now that the humidity has started to subside. BIAB, 5 gallons.

 

[DuncB]

27 litres of Whitbread Mild 1965, but without the caramel colouring so it will be a pale mild.
It's building the starter for my Annual Thomas Hardy ale clone for next weekend.

 

[Cheshire Cat]

Back from 10 days holiday in Calabria Southern Italy with my wife, two daughters and three grandchildren. Today brewing a Sussex Best Bitter 19 litres

Malts (3.3 kg)​

3 kg (90.9%) — Crisp Finest Maris Otter® Ale Malt — Grain — 3.3 SRM
170 g (5.2%) — Crisp Flaked Torrefied Maize — Grain — 0.3 SRM
130 g (3.9%) — Crisp Dark Crystal 400 — Grain — 230 SRM

Hops (66 g)​

20 g (25 IBU) — Progress 8.1% — Boil — 60 min
20 g (10 IBU) — Bramling Cross 6.5% — Boil — 15 min
13 g (1 IBU) — East Kent Goldings (EKG) 6% — Aroma — 15 min hopstand @ 80 °C
13 g (1 IBU) — Fuggles 4.2% — Aroma — 15 min hopstand @ 80 °C

Yeast a mix of Nottingham and S-33.

 

[DuncB]

Mild ale ( starter build for barley wine ) next weekend. With a parti gyle best planned as well.

Going nicely in my Burton Solo with WLP099.

 

[leedspointbrew]

Mild ale ( starter build for barley wine ) next weekend. With a parti gyle best planned as well.View attachment 882038

Going nicely in my Burton Solo with WLP099.

That's an interesting fermenter.

 

[sixstring]

I just finished brewing a Czech Pilsner on Sunday. My first non kit recipe. Still working with DME, but I'm fine with that for now. Want to get a couple more brews under my belt before I get my Anvil foundry and try an all grain brew (my brain decided it would be best to do this before dropping the cash on the foundry 10.5).

Fermentables
6 lb Pilsen Dried Malt Extract (DME)

Steeping Grains
0.5 lb Carahell
0.5 lb Carapils
Mixed up in a single bag from brewhardware (I got enough to make another batch too).

Hops
1 oz Magnum (I couldn't get Horizon, so I substituted and the Magnum hops seemed to be the next best substitute from all the quick searches I did).
2 oz Czech Saaz

Yeast
2 packs of Fermentis SafLager W-34/70 (wasn't sure which yeast would work best, so I just thought I'd give this a try. I do have another 2 packs of Mangrove Jack’s Craft Series Yeast M76 Bavarian Lager that I thought I'd try in the second batch)

Got it fermenting now at 50F
Bubbles started to show up in the bubbler today, not rapid yet, but a couple every 5 seconds or so. Looking forward to the end result. Going to get the other batch on the go this weekend.

 

[Pennine]

Mild ale ( starter build for barley wine ) next weekend. With a parti gyle best planned as well.View attachment 882038

Going nicely in my Burton Solo with WLP099.

Genius!

 

[DuncB]

The first version of the Solo Union used a Firkin so looked a little more realistic but 43 litres was a bit much in cask for me to wade through, lucky an event at brew club sorted that problem out.

It just pours out clean yeast for repitching at the top, it's brilliant.

 

[Pennine]

The first version of the Solo Union used a Firkin so looked a little more realistic but 43 litres was a bit much in cask for me to wade through, lucky an event at brew club sorted that problem out. View attachment 882056View attachment 882058
It just pours out clean yeast for repitching at the top, it's brilliant.

I'm still trying to wrap my head around these while referencing this.

https://zythophile.co.uk/2019/09/21/blissful-unions/

 

[DuncB]

Have a look at


and


might help, I've basically made it with one barrel ( firkin )

Slightly jealous of the wheatlow homebrew setup!!

 

[Willy]

Brewing up a batch of English Brown Ale, about 1/2 thru the mash. Using the malt from Carolina Malt house as my base malt - very fresh and aromatic. 11 gal batch.

16.5 lb of Carolina Gold (like MO)
1.5 lb Brown Ale (60 L)
1.5 lb flaked barley
7 oz dark chocolate (450 L)
7 oz coffee malt (150 L)

Hops
EKG 2.0 oz - 40 min
Fuggles 1.5 oz - 30 min

Yeast
Nottingham

OG 1.045
FG. 1.011

SRM 17.5
IBU 26
BG/BU 0.57

 

[Zadkiel]

16.5 lb of Carolina Gold (like MO)

This interests me as it has triggered a memory of an old 'fact' as told to me by a serious brewer a long time ago (20ish years ago).

I expressed to him an irritation that on a recent visit to the US (in 2003), my attempts to find local craft beer had resulted in finding craft beer stores which were almost entirely filled with IPAs, one of my least favourite styles. Brewer friend told me that IPAs were so popular in US craft beer because US malts had much less variety than we have here in UK/EU due to geographic and environmental reasons, that only a smaller range of grain would successfully grow there compared to here, so for a small brewery to 'stand out' from the competition, different malt bills didn't result in a big enough differentiation, while hops were king of variety, so craft breweries (at that time, 20ish years ago) ended up doing battle with IPAs.

I'm curious how much that has changed with time - science and agriculture advances are inevitable and this was a long time ago, so it wouldn't surprise me to learn that this is a solved problem now.

 

[Willy]

This interests me as it has triggered a memory of an old 'fact' as told to me by a serious brewer a long time ago (20ish years ago).

I expressed to him an irritation that on a recent visit to the US (in 2003), my attempts to find local craft beer had resulted in finding craft beer stores which were almost entirely filled with IPAs, one of my least favourite styles. Brewer friend told me that IPAs were so popular in US craft beer because US malts had much less variety than we have here in UK/EU due to geographic and environmental reasons, that only a smaller range of grain would successfully grow there compared to here, so for a small brewery to 'stand out' from the competition, different malt bills didn't result in a big enough differentiation, while hops were king of variety, so craft breweries (at that time, 20ish years ago) ended up doing battle with IPAs.

I'm curious how much that has changed with time - science and agriculture advances are inevitable and this was a long time ago, so it wouldn't surprise me to learn that this is a solved problem now.

There are a lot more breweries around here (Carolina) than most places. Asheville has become the "Milwaukee" of craft beer with the big boys setting up shop over the last 10-15 years near the French Broad River. Sierra Nevada, New Belgium, Wicked Weed and White Labs to name a few. Asheville is crazy for beer and make excellent suds.

Add to that a bunch of larger craft breweries around Charlotte, Raleigh surrounding areas - there is plenty of demand for malted grains. The folks who own the malt houses not only sell to breweries but also as agricultural feed grains (nothing goes to waste)

I suspect high shipping costs will keep the trend going of a lot more malted grains being available close to home.
Check out their website
Carolinamalt.com - nice offering of basics and also a bunch of smaller batches sold based on the breweries requests. (They recently made a peanut butter infused malt for instance).

 

[Halfakneecap]

The first version of the Solo Union used a Firkin so looked a little more realistic but 43 litres was a bit much in cask for me to wade through, lucky an event at brew club sorted that problem out. View attachment 882056View attachment 882058
It just pours out clean yeast for repitching at the top, it's brilliant.

That is awesome!

 

[DuncB]

That is awesome!

Thank you, it's great fun to use. Filling the cask.

 

[seatazzz]

House NEIPA on deck for today, mashing now. Thanks to a good haul at YVH, plenty of Citra and Sabro to do it right, with some proven Kveiking slurry to ferment it on.

 

[day_trippr]

Lodo-ites are losing their poopy right about now

 

[Willy]

Lodo-ites are losing their poopy right about now

Thought the same thing.