Abhishek Dewan
Well-Known Member
nice logo there
So who's brewing this weekend?
- Thread starter flyangler18
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Mike_kever_kombi
Well-Known Member
Another attempt at perfecting my American wheat coming up later this week. I am going to add oats and increase the whirlpool addition of hops this round. I’ve got a solid base currently, just need some incremental improvements to get it in to the exceptional range.
orionol73
Well-Known Member
A very interesting approach. Does the beer get clearer as it sets?
Abhishek Dewan
Well-Known Member
I think it'll, but not much since I bottled it earlier than usual - in 8 days. Usually, I bottle only after 3 weeks, by that time all yeast has dropped. I also didn't use clay etc. But after sitting in the refrigerator for a day should make it a bit better.
I’d say we are all guilty as charged.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
AJinJacksonville
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Not sure where I posted it two weeks ago...but Girl Scout cookie season came up and I had to manage booths for my wife's troop. So my brown ale ingredients (into which I intend to add vanilla and toasted coconut) are still sitting in the pantry. Godwilling, this will be the final week and I may even be able to sneak in brewing this weekend...haha. Wish me luck!
Doing another batch of Juicy Bits, been a bit of a struggle with all the oats and wheat but haven't stuck the mash yet!
[edit] Note to self: do not skip the beta glucan rest with this recipe!
Gummy mash = a high wire act the whole way. The mash really wanted to slam the door but I coaxed it along and actually nailed all the numbers in the end.
Woof. Tiring. I need a beer, stat!
Cheers!
[edit] Note to self: do not skip the beta glucan rest with this recipe!
Gummy mash = a high wire act the whole way. The mash really wanted to slam the door but I coaxed it along and actually nailed all the numbers in the end.
Woof. Tiring. I need a beer, stat!
Cheers!
Last edited:
Brewing 10 gallons of English ordinary butter, nice session beer
Finally got my scoresheets back from the competition a few weeks ago; one of the judges' comments was "slightly astringent, maybe adjust mash temp/boil time". I've always sparged with 180 water because that's what my mentor told me to to do. Read the Brulosophy exbeeriment regarding sparge temps, so tomorrow I'm going to brew a Czech pilsner; and sparge water will be warm; not cold, not hot, but warm. Will be interesting to see how it pans out.
Tbruml
Member
Just an extract batch of lite beer, but picked up a case of vintage labelled bottles: Fall City beer, local brewery that folded in 1978. My dad's favorite.
End-of-runnings pH is much more important than sparge liquor temperature. Keep it below 5.6 to avoid silicates and excess tannins in the wort...
Cheers!
If I had a working pH meter, now....I'm too cheap to buy a good one, the one I have has to be calibrated every darn time and I'm not sure if it's right. I'll play with it tomorrow anyway, thanks.
6Tap
To drink beer is human..
I’m brewing a Blonde Ale tomorrow.
The goal is to get this recipe dialed in so I can serve it at a charity golf tournament in a few months.
Yea, for the non hop head crowds. [emoji482]
Thinking of using Imperial Flagship yeast for this one.
The goal is to get this recipe dialed in so I can serve it at a charity golf tournament in a few months.
Yea, for the non hop head crowds. [emoji482]
Thinking of using Imperial Flagship yeast for this one.
Robert65
Major Obvious (recently promoted)
@day_trippr is right. pH is what matters, temperature is really irrelevant. Just think, you can boil decoction mashes for hours without extracting tannins or silicates.
If you don't have a working pH meter, but do have some brewing software, you can probably calculate acid additions to reduce the alkalinity of the sparge water to near zero. At that point the pH during sparge should not be a problem. If the pH meter does work, well then just keep the pH of the water below 5.6. Good luck! [emoji482]
Started a Black IPA tonight. Smells great and looking forward to drinking it. .
Mashing a black IPA now. First brew of the year is long overdue.
Brewing an English pale bitter. Cecil the brewdog is supervising.
Getting ready to chill in the apartment.
Mashing in a Kölsch in the garage. 60° in MT in Feb.
I just botched a blonde ale today!!! Mashed in late yesterday and life got in the way and I thought I could let it sit in the cooler over night and boil today! Well I was wrong. I went to vorloft and the most god awful sour smell and it tasted horrible. Oh well, just mashed in a red ale. I will definitely finish it tonight lol
6Tap
To drink beer is human..
Predicted OG was .042. If I hold my mouth just right...
Just over 3 hours and just a little cleanup left.
Just over 3 hours and just a little cleanup left.
Looks like 42 to me
Dave Sarber
Unindicted Co-conspirator
And pretty fine looking sample, besides!
Dave Sarber
Unindicted Co-conspirator
I've had an extra dry, dark Belgian sitting on the yeast for the week I've been gone. In serious kickin' back mode tonight, but tomorrow 5 gallons go in a Balcones bourbon cask, and the other gallon or two are getting bottled.
I get to use my new stainless siphon!
I get to use my new stainless siphon!
Dave Sarber
Unindicted Co-conspirator
Absolutely parched, that beer needs a drink!
Cheers!
Cheers!
