So who's brewing this weekend?

[Brewhandy]

Did 4.5 gallons of my first IPA (American) today but I guess it’s not really an IPA until I dry hop. First time with controlled temps too! Batch #3. Liquid pale and Munich extract, 40L caramel, and 4 hop varieties.

 

[BongoYodeler]

Brewed my first Czech Pilsner yesterday. Tryna hit 55 with the Ball-and-Keg cooling coil in an uninsulated Speidel 30L. Might make it If I stay on top of the ice swap.View attachment 724640

I also have a Speidel 30L fermenter and I'm curious as to your setup in the picture.
I've got one of these and although I've never tried to reach 55 degrees I can easily reach 60 degrees by swapping three 3L frozen water bottles out every 12 hours during active fermentation. I'm thinking by swapping out 4 of them every 8 hours or so 55 degrees would be obtainable.

 

[Snuffy]

I also have a Speidel 30L fermenter and I'm curious as to your setup in the picture.
I've got one of these and although I've never tried to reach 55 degrees I can easily reach 60 degrees by swapping three 3L frozen water bottles out every 12 hours during active fermentation. I'm thinking by swapping out 4 of them every 8 hours or so 55 degrees would be obtainable.

This is my first try with the B&K and the Speidel. The #9 stopper is actually too big for the hole in the cap and I had to get mean with it to make it fit. I also used too small a cooler for the reservoir. If I had something that would take gallon milk jugs instead of water bottles it should cut back on the swap interval. My pump is a cheap $10 fountain thing with minimal flow too. Next try will be more serious. I’m gonna work out a better fit for the stopper, insulation for the 30L, larger reservoir and a better submersible pump.. I have reached 56 but 55 has eluded me so far. That glycol setup is looking better all the time. I just haven’t figured out if I’m serious enough about lagers to spend the money.
**Yeah... after some research, I don’t see that happening unless it’s a deal on a used one.

 

[dwhite60]

Upcoming Saturday is my birthday. I'm doing a wheat beer. 60% wheat malt, the rest is pale malt. Mangrove Jack wheat beer yeast has been in the freezer a year. It's time.

 

[Iowa Home Brewer]

Going to put down an Amber Ale., Then a Pilsner. Just finished a Blonde and it turned out fantastic.

 

[mattman91]

Brewing a Hefeweizen on Saturday

 

[danimal92sport]

Dry hopped saison this weekend. Might do a double brew weekend and also do a blonde if I’m up for that kind of punishment...

 

[Hemal]

Not sure you are in the right spot for your question. From what I get it sounds like fermentation is happening, but no bubbles from the airlock. If this is correct my best guess is that there is a leak in the system somewhere and the CO2 is getting out that way. ☘

I feel like using potasium sorbate is my mistake at the biginning while that to use stabilise the wine after fermentation get over. Now in other batches that;s going good. Bubbling also happning in new batch. Will update as it's done.

 

[hout17]

I also have a Speidel 30L fermenter and I'm curious as to your setup in the picture.
I've got one of these and although I've never tried to reach 55 degrees I can easily reach 60 degrees by swapping three 3L frozen water bottles out every 12 hours during active fermentation. I'm thinking by swapping out 4 of them every 8 hours or so 55 degrees would be obtainable.

Thanks for the link; I recently acquired one of these but it won't fit in my fermentation chamber without modification. Morebeer sells a coolstix system made for the spiedel 30L but they want quite a bit of green for it. This jacket looks like a great solution.

 

[DuncB]

Going a bit off piste this weekend with Enzymes and will brew a weldwerks fitbits clone and a brut ipa. The cloudy and the clear.
Bit of a challenge, Kveiking both of them so it'll be a hot one. The brut IPA gets the fridge first I think as the weather is cooling here and should be able to get the hops to drop in the fitbits ( I hope ) .

 

[BongoYodeler]

Thanks for the link; I recently acquired one of these but it won't fit in my fermentation chamber without modification. Morebeer sells a coolstix system made for the spiedel 30L but they want quite a bit of green for it. This jacket looks like a great solution.

To edit my post above I said I can swap out three 3L frozen water bottles to hit 60°. Meant to type three 1.5L (Trader Joe) frozen water bottles.

 

[deuc224]

Gonna try and double batch this weekend with a NEIPA and a hefe. Yeasts are already going for the NEIPA and the hefe is ready to be decanted.

 

[Sunfire96]

This week I'm trying to brew one gallon of Belgian dubbel (my 1st attempt) and 2.5 gallons of hoppy blonde ale. Currently waiting on a kveik blonde and a cream ale to finish fermenting

 

[Spartan1979]

I'm brewing tomorrow. Does that count as the weekend? I'm going to brew a spiced Belgian Quad and then put it away until November.

 

[jcav]

Brewing a Belgian Dubbel on Saturday and I am using both D-45 and D-90 candi syrup in the recipe. Got the yeast starter spinning on the stir plate this afternoon and I am looking forward to brewing this one.

John

 

[westbrewer]

Brewing a Texas Red ale on Sunday​

 

[bracconiere]

i brewed last friday, AND monday....strangley kegged the friday batch tuesday.....


so no i didn't brew on the weekend, but you can tell i tried too!

 

[Bramling Cross]

I'll be brewing a batch of Euro Trash. That's my tribute to Becks, the best of the boring generic green bottle beers--IMO. Fresh and on draft it isn't complete garbage, but it is close. My version involves lots of late additions and a whirlpool addition. Sadly, my version is lacking in Eurobeats, hair gel, leather, cigarettes, cocaine, uncomfortable trousers, and an annoying proclivity for interjecting Theodor F'ing Adorno into the conversation when all I really want to know is the location of the bathroom. On those grounds, I'll concede that it isn't completely authentic. On the plus side, you'll ask for a second pour.

With all that in the balance, I'll call it a draw.

 

[seatazzz]

Mashed in on another batch of lager this morning; that stuff disappears like nobodys business around here. Force carbing the Idaho 7/Mosaic IPA as well, should be ready to tap later today, good thing too since the pipeline is dangerously low. Still managing to keep the Holiday Ale from last year out of the lineup, I want that to age until fall. Husband obliged by bringing home a 30-pack of Rolling Rock (yes very cheap beer but I love it) to bridge the gap; first commercial beer (other than a few random six-packs of craft to try) that's been in the fridge for several months.

 

[Sunfire96]

Mashed in on another batch of lager this morning; that stuff disappears like nobodys business around here. Force carbing the Idaho 7/Mosaic IPA as well, should be ready to tap later today, good thing too since the pipeline is dangerously low. Still managing to keep the Holiday Ale from last year out of the lineup, I want that to age until fall. Husband obliged by bringing home a 30-pack of Rolling Rock (yes very cheap beer but I love it) to bridge the gap; first commercial beer (other than a few random six-packs of craft to try) that's been in the fridge for several months.

I bought some Old Latrobe this week for that very same reason

 

[Section1]

Brewed a Blonde today. Now to clean up my mess. Brew dog is refusing to help as usual. Did have a few homebrews too just because. We did have a great time hanging out in the brew/man cave today.

 

[dwhite60]

I did. Hefe-weizen.

 

[danimal92sport]

Brewed a Blonde today. Now to clean up my mess. Brew dog is refusing to help as usual. Did have a few homebrews too just because. We did have a great time hanging out in the brew/man cave today.
View attachment 725319View attachment 725320View attachment 725321View attachment 725322View attachment 725323View attachment 725324

But how...how is your wort so clear coming out of the brew kettle

Bravo! Cool basement brewery/bar, too.

Dan

 

[mattman91]

Brewed a Hefeweizen today. Did a step mash and the OG came out to 1.050, just shy of my target 1.052. 60/40 wheat/pilsner. 11 IBUs of Tettnang. Wyeast 3068 currently in the chamber at 67°F.

 

[Section1]

But how...how is your wort so clear coming out of the brew kettle

Bravo! Cool basement brewery/bar, too.

Dan

Nothing special really, after cooling the wort just stop the whirlpool and let it settle out for about 15 to 30 minutes and most most stuff will drop to the bottom of the kettle.

 

[catdaddy66]

Just put an American stout to bed after pitching yeast. OG was a bit low at 1.062 but I think it will end up a bit drier than anticipated.

 

[danimal92sport]

Mashing a saison currently. Will dry hop this beer with Nelson Sauvin per a recipe in the Ale section on HBT. I brewed one with Mosaic in November and it was so good... Looking forward to sharing this beer on the patio this summer with friends and family.

Dan

 

[Brewin’&Qin’]

Brewed a saison yesterday. It is in the fermenter bubbling away.

 

[catdaddy66]

Just put an American stout to bed after pitching yeast. OG was a bit low at 1.062 but I think it will end up a bit drier than anticipated.

Here we have krausen at just under 14 hours from pitching! Used rehydrated us-05 and this is the best response I've ever had with dry yeast

 

[mattman91]

Hefe is going crazy. Wyeast 3068 is a BEAST.