So who's brewing this weekend?

[Bluekat]

Almost done. Time to get the chiller ready.

 

[grampamark]

Brewing burns calories, right? Gotta have a snack while waiting for the boil. Roast beef sammich and HB Cali Common.

 

[grampamark]

Into the fermenter at .070.

 

[grampamark]

Well, it ended up going into the fermenters. Apparently I didn’t boil off as much as my preboil volume was calculated for. After leaving 2-3 quarts of trub in the kettle I filled a 6 gallon carboy to the neck. I’d already pitched the yeast and I knew I needed plenty of headspace for Nottingham in 1.070 wort. So, I racked 2 gallons into a 5 gallon carboy and split another pack of Notty 1/3-2/3 between the two fermenters in case the yeast wasn’t evenly distributed.

I think I’ll just blame it on climate change. That’s as good a scapegoat as any.

 

[wetmk]

Went Belgian yesterday. In the morning I took a stab at a Rare Vos clone (a lot of guesswork going on) and later on made a Tripel I've made numerous times before. Two packs off lallemond Abbaye into the Vos, it keeps pushing the top out of the big mouth bubbler even with the small blow off tube. For ***** and giggles I used two packs of Belle Saison in the Tripel, never did that before. I usually use Ardennes.

 

[Hoppy2bmerry]

Feeling good enough to brew, (this is my first beer of the year) Nut Brown ale.

 

[Hoppy2bmerry]

Brewing burns calories, right? Gotta have a snack while waiting for the boil. Roast beef sammich and HB Cali Common.
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I used to say brewing is my gym, but I never hydrated with beer in a gym.

 

[grampamark]

I used to say brewing is my gym, but I never hydrated with beer in a gym.

I have, but the part of the world I live in may as well be on another planet in relation to the part of the world where you live. There was a gym/fitness center in a town about an hour away from here that had a bar in it. The owners got an offer they couldn’t refuse from a developer. I think they retired on the proceeds. It was a popular place while it was open.

 

[wetmk]

I have, but the part of the world I live in may as well be on another planet in relation to the part of the world where you live. There was a gym/fitness center in a town about an hour away from here that had a bar in it. The owners got an offer they couldn’t refuse from a developer. I think they retired on the proceeds. It was a popular place while it was open.

I live close to Hoppy. Recently, for the first time in my life, I've thought about living elsewhere but with 60+ years of connections it's not that easy.

 

[Joggin]

Well, I was planning on brewing today in the garage, but my street seems to be getting new asphalt laid down now. Not sure how the smell of oil fumes could impact the beer. Pausing for a couple days.

 

[BrewinInPA]

Polliwog Pond Belgian Blonde

 

[CascadesBrewer]

I brewed a 5 gallon batch of an IPA to use up my 8.6 oz of homegrown Chinook (that was the weight after drying). I went with a simple grain bill that was around 50% English Pale (Muntons Super Pale) and 50% English Pale Ale (Crisp Maris Otter). I jacked up the volume knowing I would loose a bit of volume to the hops. My only hop additions were 4.3 oz added at 10 minutes, and 4.3 oz added at a 180F steep (no dry hops planned). It came in at 1.068, which is in the range I was hoping for.

I split this into two batches and pitched Cellar Science Cali Ale into one half and BRY-97 into the other. I have never used BRY-97 but have heard good things about it. The pic is just after I added the whirlpool addition before stirring them in.

 

[Elric]

It's Thanksgiving here, so I count today as part of the weekend. Chose to brew today instead of yesterday so I could watch the f1 race without having to keep jumping into the other room to check on the brew. As fall sets in my tastes are going full-on malt. Just kegged an ordinary bitter, and today brewed up a wee heavy to pair alongside it.
Brewday went super smooth, finished off 1 point over planned (1.075 instead of 1.074) and it should come in a little over 7%. Pitched a jar of slurry from the recently kegged bitter and it took off like a shot and by the time the oxygenat foam had died down the krausen had already started and the airlock was bubbling a short two hours after pitch.

 

[wetmk]

Polliwog Pond Belgian Blonde
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I love the pics. Old school. Reminds me of me. I'd love to have the space and the finances to have some of the brewing spaces and systems I see on this site. Sometimes I show my lovely bride pictures of the blinged out brew spaces I come across. "Kath, look at this! I'm gonna put this in the den!" ... and she smiles.

I've been at this 30ish years.... I'm still using the thick, valveless, stainless steel stockpot I bought 25+ years ago and fermenting in different, basically plastic fermenters.

Still loving the hobby. Still making great beer. Still kind of proud of old school.

 

[BrewinInPA]

I love the pics. Old school. Reminds me of me. I'd love to have the space and the finances to have some of the brewing spaces and systems I see on this site. Sometimes I show my lovely bride pictures of the blinged out brew spaces I come across. "Kath, look at this! I'm gonna put this in the den!" ... and she smiles.

I've been at this 30ish years.... I'm still using the thick, valveless, stainless steel stockpot I bought 25+ years ago and fermenting in different, basically plastic fermenters.

Still loving the hobby. Still making great beer. Still kind of proud of old school.

This is basic but works great. I have a propane hookup that lets me run my brewing burner off my dual 100 gallon propane tanks.

 

[SteveH aka shetc]

Going to make a wee heavy on Sunday and throw in some bugs. Hope to get an 11% Oud Bruin out of it.

 

[Wables]

Hopefully brewing on my 3 keggle system for the last time until next summer…65l Brewzilla expected soon. Making 10 gallons of IPA with my 2 new fermzillas. I’ve got lots to learn about low o2, pressure transfers, etc. Unless I have COVID. Wife is just getting over it, one kid has it, and I got hit with runny nose, cough, trouble breathing, and fatigue this evening. We’ll see how I feel in the morning.

 

[Bramling Cross]

Just started the sparge on another adjunct lager. If the snot-nosed punk that started homebrewing all those years ago knew that I was going to wind up going on a two-year adjunct lager bender… I suppose it’s for the best that he didn’t know.

 

[spittiz]

Brewed an ESB for Christmas. I like it as a Christmas beer.

 

[BrewinInPA]

Just started the sparge on another adjunct lager. If the snot-nosed punk that started homebrewing all those years ago knew that I was going to wind up going on a two-year adjunct lager bender… I suppose it’s for the best that he didn’t know.View attachment 745831

Hey, you like what you like!

 

[BrewinInPA]

Brewed an ESB for Christmas. I like it as a Christmas beer.

View attachment 745834

Nice rig!

 

[Elric]

Broke in my new brewzilla this morning. Having the water up to strike temp already when I wake up is something I can definitely get used to! Quickest full length mash/boil brew day I've ever had. Everything went really well except the profile I was running from brewfather had way higher efficiency so my Bock will be a baby Bock, but now I know what numbers to plan for with future brews!

 

[mattman91]

Brewed a Founder's Porter clone yesterday.

Lazy brew day on this one, but I think it’s going to be great. My recirculation pump (Anvil Foundry) is apparently broken, so I took wort from the bottom and poured on top 5-6 times throughout the mash to keep the temperature close to 156°F for the duration of the mash.

Did a no chill for this also as it went straight to the keg. Need to pitch yeast after Mass this morning

I think I may use this method going forward. It is quicker, and way easier to clean afterwards.

Hit my target OG of 1.062 on the nose.

Somewhere between 2.25 and 2.5 gallons in a 3 gallon keg. I hope that is enough headspace lol.

I'm also hoping it isn't too bitter due to the no chill. My recipe called for 20 minute and 0 minute additions, so I altered it and put the 20 minute additions in around 12-13 minutes.

 

[Dland]

Just mashed in a sort of cream ale, 10 gallon batch;

10# pils
5# golden promises
3# rye malt
2# flaked corn

7th strait run on US-05 yeast cake in fermentor.

Have not decided hop schedule yet, but will be using some home grown leaf cascade in any case.

 

[Falstaff]

100% wheat stout

 

[Beerstein]

I’m in the extended boil phase of my yearly thanksgiving imperial stout. Mecca malts, wheat, a bit of licorice, and 90 IBU’s.

brewed a highly experimental blue corn stout yesterday. not sure about that one.

 

[Hoppy2bmerry]

I’m in the extended boil phase of my yearly thanksgiving imperial stout. Mecca malts, wheat, a bit of licorice, and 90 IBU’s.

brewed a highly experimental blue corn stout yesterday. not sure about that one.

Chicha stout without the spit bugs.

 

[Beerstein]

Chicha stout without the spit bugs.

I’m not sure you could pay me to drink chicha

 

[Hoppy2bmerry]

I’m not sure you could pay me to drink chicha

They don’t really chew the corn any more. I made a very small batch with blue corn flour in the mash and added guava nectar. The nectar made a mess in the bottles due to fluffy pulp. It didn’t taste terrible and the color was nice, but not enough to repeat and improve.

 

[wetmk]

They don’t really chew the corn any more. I made a very small batch with blue corn flour in the mash and added guava nectar. The nectar made a mess in the bottles due to fluffy pulp. It didn’t taste terrible and the color was nice, but not enough to repeat and improve.

Chicha is what I think of every time I read a post by a worried rookie about a bug getting in the wort.