So who's brewing this weekend?

[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.

 

[Broothru]

Lodo-ites are losing their poopy right about now

Not really. I’m good with folks drinking oxidized beer, if that’s really what they want. Just don’t p*SS in my sparge bucket and try to convince me that it’s raining ️.

 

[jcav]

Today I brewed a German Altbier and a friend came over to see the process. He particpated in all phases from weighing out the grain to cleaning up and pitching the yeast. We drank my Munich Dunkel that I had on tap afterward and it was a really enjoyable brew day. I think he is hooked!

John

 

[seatazzz]

*deleted because didn't realize it wasn't my post being commented on*

 

[TexasTea]

Doing my last extract batch tomorrow, using my rinsed yeast and adding my bountiful handful of hops harvest after the boil.

 

[DuncB]

Thomas Hardy ale clone,
Pitched with the yeast from mild of last weekend from the Burton solo.
Partigyle an ESB from second runnings.
Barley wine kicked off within 8 hours first picture and trying to break out 8 hours after that.
Conical same yeast smaller pitch going well.

The conical is not sealed so open ferment as well.

 

[Cheshire Cat]

Today I brewed 19 litres of a Leffe Blonde Clone

Malts (5 kg)​

4 kg (80%) — Crisp Europils Malt — Grain — 1.7 SRM
500 g (10%) — Crisp Light Munich Malt — Grain — 11 SRM
300 g (6%) — Crisp Torrefied Wheat — Grain — 2.5 SRM
200 g (4%) — Crisp Flaked Torrefied Maize — Grain — 0.3 SRM

Other (300 g)​

300 g — Lyle's Golden Syrup — Liquid Extract — 0 SRM — Boil — 10 min

Hops (70 g)​

35 g (18 IBU) — Styrian Goldings 4% — Boil — 60 min
35 g (7 IBU) — Saaz 3.1% — Boil — 15 min

Miscs​

2 ml — CRS/AMS — Mash
2 ml — Phosphoric Acid 75% — Mash
0.5 ml — CRS/AMS — Sparge

Yeast​

1 pkg — Crossmyloof Flushed Nun 75%

 

[Broothru]

Today I brewed 19 litres of a Leffe Blonde Clone

Malts (5 kg)​

4 kg (80%) — Crisp Europils Malt — Grain — 1.7 SRM
500 g (10%) — Crisp Light Munich Malt — Grain — 11 SRM
300 g (6%) — Crisp Torrefied Wheat — Grain — 2.5 SRM
200 g (4%) — Crisp Flaked Torrefied Maize — Grain — 0.3 SRM

Other (300 g)​

300 g — Lyle's Golden Syrup — Liquid Extract — 0 SRM — Boil — 10 min

Hops (70 g)​

35 g (18 IBU) — Styrian Goldings 4% — Boil — 60 min
35 g (7 IBU) — Saaz 3.1% — Boil — 15 min

Miscs​

2 ml — CRS/AMS — Mash
2 ml — Phosphoric Acid 75% — Mash
0.5 ml — CRS/AMS — Sparge

Yeast​

1 pkg — Crossmyloof Flushed Nun 75%

Leffe Blonde was my go-to beer when traveling to Belgium, after having a bad encounter with one-too-many Chimay Bleu on an early trip there (my traveling partners were quite amused, however).

I’ve never tried to brew one. What would be an alternative yeast, since I’m not familiar with Crossmyloof?

 

[Cheshire Cat]

Leffe Blonde was my go-to beer when traveling to Belgium, after having a bad encounter with one-too-many Chimay Bleu on an early trip there (my traveling partners were quite amused, however).

I’ve never tried to brew one. What would be an alternative yeast, since I’m not familiar with Crossmyloof?

Crossmyloof are a repacker of yeast so Flushed Nun is an Abbey yeast from some other manufacturer.

 

[Zadkiel]

Just got dispatch notification for all my ingredients for a Belgian Quad I'm planning to make this weekend.
70% Dingemans Pilsen
11% Munich I
4% Aromatic
4% Special B
11% Dark Candi (sadly can't seem to source syrup, having to use rocks)
26 IBU Hallertauer Mittelfrueh
Wyeast 3787
Recipe ABV 10.5%

So very excited. This type of beer is what I imagined I wanted to be able to make when I started this hobby at the start of this year. After learning with 5 brews, starting with extract and eventually up to simpler grain recipes, I finally feel confident enough to try and make it happen.

Worst part is going to be waiting the 6 months to let it condition!

 

[Cheshire Cat]

Just got dispatch notification for all my ingredients for a Belgian Quad I'm planning to make this weekend.
70% Dingemans Pilsen
11% Munich I
4% Aromatic
4% Special B
11% Dark Candi (sadly can't seem to source syrup, having to use rocks)
26 IBU Hallertauer Mittelfrueh
Wyeast 3787
Recipe ABV 10.5%

So very excited. This type of beer is what I imagined I wanted to be able to make when I started this hobby at the start of this year. After learning with 5 brews, starting with extract and eventually up to simpler grain recipes, I finally feel confident enough to try and make it happen.

Worst part is going to be waiting the 6 months to let it condition!

That’s a difficult beer to make after 5 previous brews. Maybe a Belgian beer at 5-6% would be easier. Have you used liquid yeast before?