So who's brewing this weekend?

[BikerMatt]

Lining up up all the stuff to brew right now, just not brewing beer this time Gonna make about 20L of hard iced tea for the spring (yea as if there's any left then...)

 

[bobeer]

Going to try and squeeze in a pekko smash ipa. The wife has the weekend packed so it'll either be an early morning or a late night brew sesh.

 

[TandemTails]

Brewed up my last beer of the year today. I'd been meaning to brew this for a while but kept putting it off for one reason or another.

The beer is a kolsch that got its hopping schedule based off of a NE IPA. 1oz each Mosaic, Azacca and Citra at 5 minutes, 1oz Amarillo at flameout. Dropped to 150'F and whirlpooled for about 10 minutes. Dropped to 60'F and pitched the WLP kolsch yeast. Will dry hop with 1oz each of Amarillo, Mosaic and citra at the end of fermentation.

Mashing:

Boiling:

Hops:

In the beer fridge set to 60'F:

 

[Rodent]

IPA just finishing up a 30 minute whirlpool and ready to chill to pitch temp

13# Maris Otter
4oz acid malt
1oz Magnum (60 min)
1.5oz Mosaic (10 min)
2.0oz Mosaic (30 min whirlpool)

Imperial 'Dry Hop' @ 64F until krausen starts to taper off, then up to 68F for a few days and 70F for a couple more

2.5oz Mosaic dry hop


I used to brew this one with 1.5oz Mosaic as a first wort hopping, but never got the bitter foundation I was looking for. taste testing the gravity sample leads me to believe that the swap to Magnum at 60 min was exactly what this one needed.

Also my first time with 'Dry Hop' ... been using Barbarian at 64F and 68F for several previous brews, and Flagship at 64/68 before that

 

[imnotcassie]

I will be brewing with the same exact recipe as my first ever batch, an American Pale Ale. I figure if I use the same recipe and refer to my brew note to make some adjustments and correct some errors I will be able to notice the difference and, hopefully, an improvement. I'm just doing all this in my kitchen so it was nice to see the set ups other are using. That would have been one of my questions. Do most of you use your kitchen or do you use a brew room?

 

[imnotcassie]

Also got a second fermenter and a milk stout to try.

I will be brewing with the same exact recipe as my first ever batch, an American Pale Ale. I figure if I use the same recipe and refer to my brew note to make some adjustments and correct some errors I will be able to notice the difference and, hopefully, an improvement. I'm just doing all this in my kitchen so it was nice to see the set ups other are using. That would have been one of my questions. Do most of you use your kitchen or do you use a brew room?

 

[Rodent]

I will be brewing with the same exact recipe as my first ever batch, an American Pale Ale. I figure if I use the same recipe and refer to my brew note to make some adjustments and correct some errors I will be able to notice the difference and, hopefully, an improvement.

That's the wonderful part of this hobby (obsession?) - we get to see and taste improvements as our processes improve and become repeatable

I'm just doing all this in my kitchen so it was nice to see the set ups other are using. That would have been one of my questions. Do most of you use your kitchen or do you use a brew room?

I brew all-grain in my old farmhouse's kitchen (dig that 1930's wallpaper!) on a gas stove. I run a garden hose in thru the window so I can utilize an immersion chiller (my sink faucet does not support use of an adapter so I can use it instead of the hose) Once I have the wort in a carboy, it's down the narrow stairs to the basement where I use a chest freezer to control fermentation temps

 

[imnotcassie]

That's the wonderful part of this hobby (obsession?) - we get to see and taste improvements as our processes improve and become repeatable


I brew all-grain in my old farmhouse's kitchen (dig that 1930's wallpaper!) on a gas stove. I run a garden hose in thru the window so I can utilize an immersion chiller (my sink faucet does not support use of an adapter so I can use it instead of the hose) Once I have the wort in a carboy, it's down the narrow stairs to the basement where I use a chest freezer to control fermentation temps

View attachment 603496

Hate to sound so green but what's the pump for?

 

[Rodent]

Hate to sound so green but what's the pump for?

It recirculates wort from the bottom of the mash tun, into a coil that rests in a pot of temp controlled water, and back into the top of the tun via a manifold that evenly disperses the liquid just below the surface.

This gives me the ability to easily control mash temperature - to adjust it if I'm off the desired temp at mash-in, and also to raise the mash temp when doing a multi-step mash (ex:I mash at 149F for 30 min, then raise to 154F for 20 min, and then raise to 168F to denature the enzymes and lock in my conversion profile)

Using this setup I can raise the temperature without adding hot water to the mash itself.

 

[Oginme]

This morning I fumbled through brewing a Helles before heading out to get some goat feed, pick up a bag of Pilsner and some yeast and then heading to the ER to get pics of my wrist which I F*d up on Wednesday slipping on some ice with a bucket of water I was dumping. Yup, feed store, LHBS, and then ER. You gotta set priorities in life.

 

[tgolanos]

Planning a Christmas Day Kölsch. Got all the ingredients, just need to mill the grains and brew it. It'll be my first go with Wyeast, so I'm interested to see how this turns out.

 

[jcav]

Cold crashed my yeast starter last night for a brew day tomorrow. Will be brewing a nice English Nut Brown Ale. This will be on tap (along with a Belgian Blonde Ale) for my granddaughter's first birthday party next month, as we will be having a big mob over here celebrating with smoked ribs and plenty of sides. Cheers!

John

 

[seatazzz]

Finally got my brewstand (aka the thing in the garage that I hang stuff on) set up to do what it was built for, after a quick trip to Home Depot and some macgyvering; so tomorrow planning on a Pliny clone that I've had in mind for a while. Also been having issues with efficiency, so as an exbeeriment pulverized 5 of the 13 pounds of two row I'll use tomorrow to see if it helps. I mash in a bag so a stuck mash shouldn't be an issue, but I'm hoping to gain a few more points out of it. If I do, I've got more ammo in reserve to pummel the husband with that I need my own grain mill.

 

[Dland]

Mashed in this morning some lager; 10# pilsner, 10# "Irish ale malt" FW 1 oz N brewer, 30 min 1 oz amerillo, steep .5 oz mosaic. going to pitch s-189 or 34/70, depending on what gravity I get.

34F out in brew area, 44F in cellar. Easy to control lager temps, w fermwrap heaters, inkbirds and insulation.

2 full kegs of Pre prohabition lager from two weeks ago finishing D rest/spund.

 

[z-bob]

I will be brewing something in the next day or two, but I haven't decided what yet. I want to try a lager (never done that before) but I think I should wait another month when the corner of my basement will be cold enough to ferment it properly. Meanwhile I have plenty of ale yeasts and I like pale ales... Maybe a 6.5 percent hoppy wheat beer...

 

[imnotcassie]

And now I wait.

 

[z-bob]

double post (where's the delete button?)

 

[catdaddy66]

Making an American barleywine on Christmas day! Going to be 8-9% and be ready for next Christmas. Taking my sweet time as I make it, too.

 

[imnotcassie]

My Milk Stout on day 5. Bubbling stopped day 4 and not much activity.

I think I'm going to like this one

 

[z-bob]

I brewed something tonight; I will call it a pale ale. 73% pale ale malt, 27% dark Munich. It should be about 5.5% ABV and 35 IBU. I used Dr Rudi hops @ 30 minutes and Willamette @ 5 minutes, and I'd doing this one "no-chill" because all the fruit flies in the house that I mentioned in another thread. I transferred the wort to the brew-bucket hot, put a lid on it, and set it outside to cool. I will pitch the yeast (K1-V1116) tomorrow.

If the no-chill thing works, it sure made for a fast brew day. Three hours after I started the water heating, I had the wort outside to cool and almost everything cleaned-up.

 

[imnotcassie]

I'm not at the "make my own recipe" yet. I'm still learning the process so I'll stick to kits for now and take a lot of notes.

 

[Novacor]

Playing with some of the hops that I got for Christmas, I'm going to be brewing an Idaho IPA on Saturday. Idaho 7 for bittering, and then Idaho Gem for late addition, whirlpool, and dry hopping.

 

[z-bob]

I'm not at the "make my own recipe" yet. I'm still learning the process so I'll stick to kits for now and take a lot of notes.

I make up my own recipes, but I usually keep them conservative and simple. This one is a little strange because I bought a 50 pound sack of a weird Munich malt from a small maltster and I'm trying to figure out how to use it. (so I probably should have used only 10%, but they say it can be used up to 50%) I've used 20L Munich before, but this seems darker.

 

[BikerMatt]

I'm not at the "make my own recipe" yet. I'm still learning the process so I'll stick to kits for now and take a lot of notes.

Pretty much made my own recipes from the day I went all grain, first few were horrible, next few were terrible, some accidental jackpots in between. Once you get some brews under your belt you start to get the hang of it and can pretty much swing from the hip. Granted my recipes are usually very simple, one basemalt with one to three specialties to accompany, same for hops. Keep your variables low so you can track where you effed up or can spot what it is you like about a certain brew. Funny thing, after I started doing that I also started distinguishing different malts from my regular shop bought beers cause I knew what to look for.

Brewing a simple pale ale tonight for my workmates, havent decided on hops yet, gotta go dig around the freezer but probly sth british or german as those are what I usually have.

 

[seatazzz]

Not this weekend, but NYD I'll be brewing up a SMaSH with two row and the Southern Passion hops that should get here on Monday. Every once in a while the husband gets involved in the brewery, and this one is his idea. Got a pound of them at YVH for about $34, bit steep for me but if it's good...and really looking forward to having the ferment fridge ready to handle ales in the winter with the new controller and fermwrap. And my new grain mill will be here on Wednesday, hooray! Only hitch in the giddiyup is Amazon "lost" the new thermometer I ordered to replace the one I "lost" last week. If it doesn't arrive I'll just go buy a cheapie at Walmart.

 

[BikerMatt]

Drinking HB while HB:ing more, turns out to be a Munich Helles with viking pale, hallertau mittelfruch, tettnanger and for a brit twist first gold @5mins. Decided to name this one POSTALe cause it's going to my workmates and guess where I work...

 

[grampamark]

Brewing a Dunkelweizen, drinking HB California Common.

 

[David SEMich]

We had unusually warm weather yesterday and I brewed an adaptation of Denny's Wry Smile. Thought I was done for the season, but I didn't mind taking a few thinks out of storage to get this made. Having a good stock on-hand made it possible. Didn't have wheat or his yeast, but it should be interesting with WLP023.

 

[buckinin]

Brewed a Pilsner today. Second out of three brews. Felt like trying a few things to hopefully improve on the previous one.

 

[KIDD69]

Finally got around to brewing the ever popular Cream of Three Crops cream ale this morning. I’ve been wanting to brew this for a while based on all of the positive feedback it’s recieved.