I'm doing an IPA with MO, Zythos, and Citra.
So who's brewing this weekend?
- Thread starter flyangler18
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Any reason you are mashing overnight? Are you worried about it getting a little sour or is that the idea?
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Finished the mash and sparge around midnight then set the kettle outside in the 28 degree weather. It was cool but not frozen when I got to it this morning. Not expecting any sour from that. Basically just to save on some time today. It's boiling now and smells fantastic.
IronLion409
Well-Known Member
Brewing Carribou Slobber brown ale this weekend. Yeast starter today boiling tomorrow.
Ah alright, i thought you meant you were letting the mash sit overnight.
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Just mashed in on a batch of EPA. 95lb grain bill and my biggest to date 
TopherJohn
Well-Known Member
Brewed my first batch yesterday after almost a year away, and after moving to Buffalo this fall. Ditched the cheap-o Mr. Beer equipment for real brewing gear. Made a 2 gallon batch of partial grain Imperial Black IPA that is merrily bubbling away. I'm considering adding bourbon soaked oak chips to the secondary, but it will depend on how the beer tastes after primary is through.
One potential problem, though: I packed my kitchen sink with snow to cool off the wort (thinking I was really clever - it's cold, free, and everywhere!), but about a tablespoon's worth dropped into the fermenter with the wort. Since the chance of contamination is pretty high, I'll taste the beer after primary is done before deciding to continue.
I hope I get lucky. It tasted pretty good going into the bucket.
One potential problem, though: I packed my kitchen sink with snow to cool off the wort (thinking I was really clever - it's cold, free, and everywhere!), but about a tablespoon's worth dropped into the fermenter with the wort. Since the chance of contamination is pretty high, I'll taste the beer after primary is done before deciding to continue.
I hope I get lucky. It tasted pretty good going into the bucket.
I doubt you'll have an infection. Its not nearly as common as people make it out to be.
Holy mackeral! That's cutting it close!
Holy mackeral! That's cutting it close!
seeing that makes me want to put brown sugar & butter all over it and eat till I pop. how many floccin' gallons is that?
Boiling a Rye IPA. :fro: this will be my first beer to go in a keg. magnum, Citra, Chinook and Horizon.
SteveH aka shetc
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Helped a friend brew a Brooklyn Brew shop 1 gallon Everyday IPA that he received for Xmas. Turned out it was an all grain kit, which I have never done before. Seems to have turned out ok. BTW, the so called sanitizer that comes with those kits is really brewery wash type stuff. Hope we didn't infect the wort.
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Monday a Mtstic Fox Red; Wednesday aDavid Law ESB
Finishing my 2nd Sour for the year right now. This one will get racked onto Black Cherries in about a month and join it's brother that has been sitting on Pomegranate-Infused Cranberries for a month.
Tomorrow I brew my first DIPA. Should hit about 8.5% ABV. All CTZ hops, nice and bitter grapefruit.
Tomorrow I brew my first DIPA. Should hit about 8.5% ABV. All CTZ hops, nice and bitter grapefruit.
53gal/200L
nice! I'd like to do a few big batches someday. maybe I'll talk to OBC and see if they'll let me brew on their pilot system...
periwinkle1239
Well-Known Member
Double brew day!:
Just mashed in Schwarzbier, followed by ESB. Then football!
GO PACK!!
Just mashed in Schwarzbier, followed by ESB. Then football!
GO PACK!!
Well, I'm not brewing till NEXT Sunday, but I had to say, "BEAR DOWN!!!"
carlk47
Well-Known Member
Brewing up a 2.5 gal batch of centennial blond to test out a no chill batch.. Trying to see how the hops adjustments turn out. Also just really like centennial blond!
Just turned on the chiller for a blonde...
It just takes patience... And a carboy that you can do without for a year!
New Year's Day brewing: 'La Fin de L'Annee", a belgian triple based on Unibroue's La Fin du Monde.
Supposed to be in negative digits overnight and around zero tomorrow am when I'll be starting(5amish), so I'll do this one in the garage with the door cracked open about 1 foot. I practiced down there with my last two brews, so I have the bugs worked out(says the blindly optimistic).
Happy Brewing everyone! And have a great 2014!
Supposed to be in negative digits overnight and around zero tomorrow am when I'll be starting(5amish), so I'll do this one in the garage with the door cracked open about 1 foot. I practiced down there with my last two brews, so I have the bugs worked out(says the blindly optimistic).
Happy Brewing everyone! And have a great 2014!
I am so jealous of your system. Is that the German automated one?
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I am intent on completing a new Belgian Blond recipe over the weekend, to kick off 2014. I had hoped to start on this tomorrow, but was upset to discover my LHBS had closed early for New Years today. Oh well, will start on it Friday.
