So who's brewing this weekend?

[mattman91]

That I have used and it is one of my favourite yeasts. Be prepared for the krausen to end all krausens when you use it. Get's nice and big and refuses to drop.

I'll definitely use a blow-off tube for that one!

 

[seatazzz]

Once the second hose kit gets here today, my brewstand will be fully natural gas; so Saturday I'm planning a simple Kolsch to inaugurate it. Got a longer nipple for the mash tun lid so it doesn't try to spray out the top too. Cannot WAIT to get started!

 

[CascadesBrewer]

I brew 2.5 and 3 gallon batches, so liquid yeast is usually not practical for me.

Odd...I always figure that a single pack of White Labs or Wyeast is a perfect pitch rate for my 2.5 gallon batches without having to mess around with starters. With most dry yeast I have to wonder about pitching the entire pack, or just pitching half and saving the other half. I am using dry yeast more often these days due to the cost savings, longer shelf life and convenience.

 

[hopkincr]

Friday’s the weekend. Brewing a Liberty Ale clone - 2-row and cascade hops with way too much hop extract. Ordered a 10 mL extract and was sent a can of extract. Should last me a while.

 

[jcav]

Brewing a American Dark Lager today. This one will be a nice change and will be a thirst quenching hot weather crowd pleaser!

 

[jcav]

Dark grains and specialty malts are in and away we go! Love the color!

 

[seatazzz]

Up super early because just too excited to get started! Brewstand with NG hit strike temperature in 15 minutes (5 minutes faster than propane! Woohoo!) and is doing a fantastic job of heating up the sparge now. Beyond happy with this major improvement to the brewery! Lowered the CIP ball for the sparge with a longer nipple and now it's not spraying out under the lid either. Oh I am giddy!!!

 

[BrewinInPA]

Brewed Ridley Creek Kölsch yesterday. Trying to use a sous vide for the mash resulted in a horrible burned-on sugar mess. The wort looked and smelled great though!

 

[Drewch]

I'm brewing my third iteration on a PhillySour pseudo-gose. With Lemondrop hops and lemon peel ... Trying to really punch up the citrus in this batch.

1.022 pre-boil gravity. Aiming for about 3.5 - 4% ABV.

 

[Section1]

Brewed up a English Mild today. I was patting myself on the back that I had a smooth brew day and no problems. Last thing to do was take out the trash with the spent grains and I managed to tip it over rolling it out dumping grain on the floor. Always something.

 

[Novacor]

Finally got around to my Cream of Three Crops with Lutra. Pitched the yeast at 74* and will keep it at 70 to see how lager-like I can get it.

 

[govner1]

Participated in a group brew with my local brew club ( HopBreakers) in honor of a long time member who is moving away. We used the 16 bbl system of a local craft brewery for an Amber Ale.

 

[MaxStout]

Did a double-header today, just put away all the gear and having some beers.

First was an English brown ale. Shooting for 5.5 gal in the fermenter, but overshot a bit. Got 6 gal and 4 points under target OG, but that's OK, as my recipe was on the high end of the style gravity range. Maris/Munich I/brown malt/pale chocolate. Lyle's Golden Syrup at the end of the boil. Triple Perle for bittering, Fuggles at flameout. Pitched Notty.

Second was 4 gallons of apple/black cherry cider. Bought a bunch of black cherry juice and apple juice at Aldi. Pitched S-04.

Both in the ferm chamber at 64F.

 

[bkboiler]

It's still the weekend...
Got a kölsch on boil right now.
Surprised how last brew I did was a Munich Helles and I was under my efficiency and this time I changed the way I sparged improving my efficiency about 10%.
should help since my next brew is likely to be a Russian imperial stout and dry Irish stout partigyle.

 

[spittiz]

I brewed a Citra IPA with a 15 minute boil. Recipe calculator predicts 60 IBUs, fingers crossed. OG around 1.050 and pitched half a pack of Voss kveik into 2.5 gallons. Dry hops added soon

How did this turn out? At what temp did you ferment? I'm planning my next brew and I got a packet of Lallemand Voss that I'd like to test and was thinking of doing some sort of standard IPA

 

[Sunfire96]

How did this turn out? At what temp did you ferment? I'm planning my next brew and I got a packet of Lallemand Voss that I'd like to test and was thinking of doing some sort of standard IPA

I bottled it, so it's still conditioning and I can't speak for the final product. The samples post fermentation were very citrusy and bitter, just what I was going for. I fermented in the mid 90s F initially, and it lowered to mid 80s by day 4 or 5 (no temp control except for a wool blanket and ambient outdoor temps in Virginia). I find Voss throws a lot of orange, which can be great in the right style, an IPA sounds nice. I cannot get it to floccuate very well despite being described as "high" floccuation by the manufacturer. Not a deal breaker for me, but just an observation. Cheers!

 

[Leezer]

Brewing one of my all time favorites, Strawberry Rhubarb Wheat, using my homegrown rhubarb. Only my second brew this year so far thanks to surgery a few months ago and a hectic work schedule.

 

[seatazzz]

Did a double-header today, just put away all the gear and having some beers.

First was an English brown ale. Shooting for 5.5 gal in the fermenter, but overshot a bit. Got 6 gal and 4 points under target OG, but that's OK, as my recipe was on the high end of the style gravity range. Maris/Munich I/brown malt/pale chocolate. Lyle's Golden Syrup at the end of the boil. Triple Perle for bittering, Fuggles at flameout. Pitched Notty.

Second was 4 gallons of apple/black cherry cider. Bought a bunch of black cherry juice and apple juice at Aldi. Pitched S-04.

Both in the ferm chamber at 64F.

You're going to absolutely love that cider. I've done it a bunch of times now and it always comes out perfect. Simplest recipe in the world and tastes as good as something you can get commercially.

 

[seatazzz]

Brewing up a SNPA clone today, because I've got lots of Cascade pellets that need to go in something. Third brew on the finished brewstand, and it's amazing how consistent everything already is. Strike temperature of 163 reached in 15 minutes, mash at 152.1, and lost just barely a degree in 30 minutes. Ah, this is the life.

 

[Abrayton]

You're going to absolutely love that cider. I've done it a bunch of times now and it always comes out perfect. Simplest recipe in the world and tastes as good as something you can get commercially.

Could you share the recipe?

 

[seatazzz]

Could you share the recipe?

Certainly! The ratio is the same for whatever size batch you want to make; I usually do 5 gallons. I use 4 gallons apple juice (not cider, any cheap 100% juice will do) and 1 gallon cherry juice from Trader Joe's. Dump in a sanitized fermenter, and use the yeast of your choice. Safale US-05 does well, as does Lallemand Nottingham. I would not recommend champagne yeast unless you want to use at least 2 packets of it, and it will wind up pretty sweet. I tried using kveik yeast once and it was a massive failure. Ale yeasts will make it dryer; you can always backsweeten it later. Nice thing about fermenting cider, you don't have to worry too much about headspace in the fermenter; you probably won't see anything even closely resembling krausen. Also it can ferment just fine at room temperature in the house as long as it isn't getting over 80°. Tastes great either carbonated or still.

 

[mattman91]

Brewed a Porter over the weekend. No sparge, because eff it.

 

[spittiz]

Tried kveik for the first time today. Lallemand Voss dry yeast.

Brew before this was the Verdant IPA from David Heath's YT channel which I'm drinking right now (turned out pretty good despite some brew day issues), so I modified that recipe based on what I had in stock. For a 19L batch:

RO water base, 84ca | 15mg | 83 cl | 153 so4

2,71 kg 2-row Pale ale
780 g Vienna
690 g Flaked wheat
230 g Carahell
140 g Carapils

60 min mash at 65c, was supposed to do a mash out but forgot.

25g Citra @10 min boil
25g Simcoe @10 min boil
25g Citra @ 90c hopstand 20 min
25g Simcoe @ 90c hopstand 20 min

I plan on dry hopping after reaching fg by soft crashing to 15c with 50g Citra and 50g Simcoe. Duration 2-3 days and then cold crash and keg.

1 packet of the Voss yeast straight into the fermenter, pitching temp around 34c, I aim to keep it around 35c.

I heard it bubbling pretty soon after pitching, and after 3 hours of pitching it has now formed a thick krausen and the airlock is foaming:

 

[Abrayton]

First cider

 

[Brewbuzzard]

Brewed 11 gal of Hefe Weizen

 

[brewNYC]

Getting ready for fall with 3 gallons of Vienna lager.

3 lbs vienna
3 lbs Pilsner
1 lb munich
1 oz hulled blackprinz (500 L)

.5 oz hops at 60 min
.5 oz hops at 10 min

2 packs S-189

not sure if I’ll use Hallertau or Celia Hops. Going for clean, crisp - no fruit and all flowers.

 

[grampamark]

Not the weekend but a rainy day so no harvesting. And, the kegerator is empty, so brewing a CCC Wheat Pale Ale (Centennial, Cascade, and Citra). Waiting for the boil.

 

[DBhomebrew]

I've got big plans for this long between-jobs weekend. First of all, take the 3yo camping. Then celebrate wife's birthday. Then, and only then, brew some beer.

I've been warned that very soon my fermentation freezer will revert back to its original purpose; overstock storage of breastmilk. My wife does a really good job of fattening up babies and I'm not going to stand in her way. This is 1 month...

So, I'm going to squeeze one more batch in before relinquishing the freezer to higher purposes. Going to cook up my usual best bitter, but with Golden Promise and Imperial Tartan. Maybe reduce the hopping a tad, we'll see.

Then if I can get in one more brewday, I'll do a strong pale ale with whatever bits of MO and Optic I've got, top it off with Simpson's Best Pale, and hop with Mittlefrüh. Pitched with Voss, I'll start my exodus from the dairy.

 

[seatazzz]

I swear to dog there are NO more improvements I need for the brewery, so this weekend will be the real inaugural brewstand-is-finally-done batch, since I'm jonesing to use the new kettle. House lager is getting low, but so is the pilsner grain inventory; so I'm going to do a 50/50 pilsner/two-row kinda lager/kinda festbier on fresh S23, with nothing but German hops. Sunday brew instead of Saturday, since Saturday morning I have to run the State Fair entries in, and we're going to a wedding (don't get to take beer because commercial venue, darn it). Then I'll be set for beer until 3 weeks from now when I'll brew up the IPA batch for the upcoming competition; that one will be done on kveik, just a bare 2 weeks before entries are due, so it's nice & fresh.

 

[Garrett_McT]

In a similar vein as a previous post about hefeweizens, I am planning on brewing a Baltic Porter with washed and repitched Marzen yeast slurry.

It has a very similar malt bill to my Marzen with additions of dark malts and Vienna because my brew shop messed up my Marzen malt bill big time and now I have a bunch of extra malt. So yay for Baltic Porters!