So who's brewing this weekend?

[Willy]

My biggest batch (16.5 g) brew day of a Mocha Irish Stout was great. Love the new Brewzilla 100L - I probably could have done a no sparge but I wanted to play it safe. So, an "almost no" sparge batch - had to add about 1 gallons to reach preboil volume. OG and pH came out right on the money and everything was great .... Except.... Crap. I thought I have 3 packs of Nottingham, but oops, 2 of those packs were Novalager. So, one batch is using Nottingham, one of US-05, and one is using the hybrid yeast - Novalager. D'oh. You see sometimes I end up doing an experiment due to user error. Haha

Ordered lots more yeast from Ritebrew - doing the 10 pack discount on each style (US-05, Nottingham, and 34/70). Also ordered more coffee malt since that was getting low. Thankfully I am looking great in my pipeline right now. 15 g in the pipeline (pale ale, Irish Red and American Brown) and 33 gallons in various stages of fermenting (16 stout, 9 English Brown, and 8 Czech Pilsner). I can chill for a bit before I make more beer - only plans now is to make a small batch of Märzen before the baseball playoffs.

 

[jdauria]

Crazy how things work out. I just received my online notification of the Summer (latest) edition of the CB&B issue. Is eMail becoming as unpredictably inconsistent with delivery as USPS?

I miss the tactile feel of a printed page, especially when it gets to me a week or so after everyone else electronically.

That's weird...I still get the print version and got the Summer issue in like June, just got the Fall issue in mail this week,

 

[BeerNsteadofH2O]

Long time no post- long time no brew, last brew date was 4/26, - fishing/ lobster fishing kept me busy, brewed a 5 gallon batch of American IPA today, start to finish 4.5 hours.. next up, although a little late, 5 gallons of Octoberfest
.

 

[DaveDiamond]

Trying a Hard Lemonade today, or maybe it's a Hard Seltzer with a dash of lemon, we'll see!

 

[Steveruch]

Three gallons of English porter this morning.
4 lbs Crisp #19 floor malted maris otter
1 lb Fawcett brown malt
8 ozs Fawcett amber malt
6 ozs Fawcett pale chocolate malt
4 ozs midnight wheat malt
.75 oz target at 7.3% for 30 minutes
.4 oz EKGs at 5.7% for 20 minutes
1 pack S-04

 

[bike2brew]

Not brewing but bottled 5 gallons of Hungry Brown Dog ale today (48 bottles). Been working on this beer for 2 years and I thinking I might have it where I want it. Finally got the color, taste, and aroma syncing so we'll see in a couple weeks once it's fully conditioned.

 

[WesBrew]

A long Sunday brew but got 11g in the fermenter @ .045. Targeting .009fg.

 

[Zadkiel]

Made my Belgian Quad today.

8kg Grain Bill in 22L of water, very thick mash. 45 minute Beta:

First time I ever hit my mash pH perfectly without any need to adjust. Really happy about that as both previous beers suffered from bad mash pH and mistakes on my part

30 minute Alpha:



I mis-read the volumes on the spyglass while sparging and accidentally over-shot my pre-boil volume by 2L


Opened my hops, and to my utter surprise discovered I'd bought leaf, not pellets. Got excited, they smelled SO good.


But 80g of leaf is a lot.... Will they even fit in my hop spider? Juuuust


I hit my pre-boil gravity spot on (1.074) despite being 2L over quantity. Huh. had to boil for 90 minutes instead of 60 to boil off the extra volume. Added in 1KG of Dark Candi Rocks near the end of the boil, whirlpooled & chilled, hit my volume exactly (23L) and took my OG expecting it to be 1.095


Huh, 1.090. Only possibility is that the Candi Sugar wasn't as pure sugar as brewfather thought it would be. Oh well, too late now, that'll have to do. Into the fridge to chill down the last couple of degrees to hit pitching temp before bed:



Slightly confused about the colour. Was supposed to be 60 EBC, i.e. Black as my heart. Not dark brown. Hmmm.

Fermentables (9.25 kg)
6.3 kg - Mash - Pilsen MD 3.2 EBC (68.1%)
1 kg - 10 min - Boil - Candi Sugar, Dark 400 EBC (10.8%)
1 kg - Mash - Munich I 15 EBC (10.8%)
350 g - Mash - Aromatic Malt 37.5 EBC (3.8%)
350 g - Mash - Special B 290 EBC (3.8%)
250 g - Mash - Rice Hulls 0 EBC (2.7%)
Hops (80 g)
60 min - 80 g - Hallertauer Mittelfrueh - 3.7% AA 27 IBU
Water
Ca 70 Mg 10 Na 10 Cl 80 SO 80
Yeast:
400B cells Wyeast 3787 - Pitch @ 18C, free rise to 26C for 5 days, condition at 20C for 8 days
Mash
45m @ 64C, 30m @ 70C, 15m @ 77C

 

[seatazzz]

Tomorrow I get a work from home day because the customer I do cross-dock for isn't getting deliveries this Saturday; so tonight I will be milling grain, and prepping water, for a Kona Golden Ale kinda clone. Found the recipe here on HBT. I don't have any Galaxy so it will be all Citra hops, of which I have plenty. Sunday I have to go to the office, so I'll make a quick side trip to the LHBS only 10 minutes down the road and pick up some pilsner; planning a nice light blonde on Novalager yeast for Monday.

 

[CJ-3]

I'll be brewing a Kentucky Common this weekend

 

[HM-2]

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

M47 Belgian Abbey I believe.

I'll be brewing a slightly oversize (26L to fermenter) batch of 7.5% Hazy IPA. Oversize because I have a 380g dry hop planned and last one I did a DH that big with a 23L volume I only got 16L of beer out of it.

Simcoe/Mosaic/Luminosa 2:2:1 with half the former two cryo. I'll do some sort of yeast copitch, maybe Pineapple Passion and Pomona or Verdant.

 

[Cheshire Cat]

M47 Belgian Abbey I believe.

I'll be brewing a slightly oversize (26L to fermenter) batch of 7.5% Hazy IPA. Oversize because I have a 380g dry hop planned and last one I did a DH that big with a 23L volume I only got 16L of beer out of it.

Simcoe/Mosaic/Luminosa 2:2:1 with half the former two cryo. I'll do some sort of yeast copitch, maybe Pineapple Passion and Pomona or Verdant.

I believe that MJ are also repackaging other manufacturers yeast.

 

[Brockness Monster]

Brewing the Belgian Blond again, this time with WLP550 (Achouffe). I have been enjoying a lot of La Chouffe recently, mostly because it is the cheapest Belgian I can find and it happens to be fantastic, so I am excited to see how this turns out.

 

[bike2brew]

2 brews planned for Saturday and Sunday. Hoptober fest inspired ale based on Munich and Vienna grain bill with Yakima Valley hops, likely Willamette @ low IBU and Pale Ale with Briess Heritage Gold and Cluster hops. I'll post an update once I have them in the fermenter(s).

 

[jdauria]

Nothing on deck this weekend besides kegging and quick carbing my Cream ale and bottling some stuff for comps.

 

[Loke]

Tomorrow's brew will be a Duvel Citra type, 5th iteration and a stable recipe by now.
For those interested, I share the recipe on my blog: https://brewology.xyz/queen-in-yellow/
PS: the only difference between the recipe here and the brew tomorrow is that I am now using Weyermann Pilsner malt (Barke or extra-pale) instead of Maris Otter and no carapils, and I usually split the batch for dry hopping - will use Citra in one vessel and I am thinking about Eclipse in the other one.

 

[crazyjake19]

Brewing a hefeweizen on Sunday with my dad. Should be ready in time for our club's Oktoberfest party. Now I'll have to decide if I want to serve my Märzen or the Hefe from my stichfaß...

 

[hooper]

Just mashed in on a NEIPA. Juggling brewing and OSU-Texas football game today.

 

[Joggin]

Doing a wet hop ipa with cascade and centennials from my yard. Then a traditional English porter.

 

[Rich_O]

4.5% hazy pale on deck, all citra (WP, DH) verdant yeast, using leftover mixed base malts, see if it I can pick them out in the finished beer.

 

[BeerNsteadofH2O]

Made a starter with wyeast 2124 Thursday for today's Octoberfest brew, everything went swimmingly until- in the process of transferring the wort to the fermenter i knocked over the starter, , I had a package of wyeast 2124 and a package of dry 3470- in my supply fridge i figure combing the 2 was better than an underpitch, I adjusted my fermentation temperature to over lap each strain- it's out of my hands now.

 

[HM-2]

Decided to brew an English IPA with Olicana and Harlequin.

90% MO, 6% Munich II and 4% T50, 50 IBU with 4g/L in the whirlpool and 5g/L in the DH. Targeting 6.2% and fermenting with British Pub Ale

 

[bike2brew]

Back to back brew days with 10 gallons in fermenter. Everything went well and hit gravity and fv volumes as predicted. No boil overs or spills to clean up so overall a successful effort. Finally seem to be figuring out my system from grain crush, mash efficiency, boil rate, and transfer. It's been a long strange trip.

 

[BeerNsteadofH2O]

Was looking for a new pale ale recipe, decided on Yoopers house pale ale, I have everything I need including the hops, made a starter so I'm ready to rock Sunday.

 

[fluketamer]

its lager time again. too much lager yeast in the fridge and not enough hops on hand to make an ipa. also its too easy to throw a dark wort on the cake and make a nitro black lager on the second run.

10 lbs of pilsner
1-2 lbs of vienna.
a little acid malt prolly a little carapils. and a big cup of rice hulls.

HM or perle for bittering i rarely put much if any aroma hops in there.

34/70 my go to lager yeast at 64 degrees. always comes out clean even before it hits the keg for lagering. it usually tastes great straight from the FV,

 

[jwintersteller]

German Pils brew day, gonna try Weyermann Barke Pils for the first time. Also, circling back to WLP850 yeast, figure I"d give it another try after a few years and mix things up!

 

[Alfgs]

After brewing a handfull of ipas over the years (and drinking many more) I have come to the conclusion that I am just too damn picky when it comes to that style to try and perfect it myself.
To me the line between "ok" and "fantastic" is just so miniscule that I can hardly tell what does it.

So, you stick with what you know and do best. Big barley wines. Bittering hops just went in so will probably get a few more points.

Nothing fancy. Mostly maris otter, some dme and a pinch of oats and carahell. Going for fairly heavily oaked with some spirals.

 

[elproducto]

Single Decocted Helles today.

Have a nice big pitch of Augustiner ready to go.

 

[camonick]

Boiling a Hefeweizen right now

 

[BeerNsteadofH2O]

Brewed Yoopers house.pale ale, love the idea of all that hop profile.
.piched a starter of WLP 001 and pitched @ 64

 

[BrewZer]

Christmas TreeT Ale going down Friday, so I'll start a WLP 530 starter tomorrow since the OG will be close to 1.090 with 12.5 lbs of grains and 3 lbs of candi sugar... ABV ~ 9% so this will be going into 12oz bottles.

 

[DaveDiamond]

Christmas TreeT Ale going down Friday, so I'll start a WLP 530 starter tomorrow since the OG will be close to 1.090 with 12.5 lbs of grains and 3 lbs of candi sugar... ABV ~ 9% so this will be going into 12oz bottles.

Is that Pine Flavour?

 

[BrewZer]

Is that Pine Flavour?

More pine-apple than pine. I hope -- I've never used Sabro before.

 

[DaveDiamond]

More pine-apple than pine. I hope -- I've never used Sabro before.

Oh, I was thinking more along the lines of Pine Needles, like from a Christmas Tree! I've seen recipes using them.

 

[HM-2]

Sabro can be weird. Especially in large quantity. I love it on BA beers where it can blend with wood and spirit but it can throw some big suntan lotion vibes in a large dry hop or whirlpool.