So who's brewing this weekend?

[Zanatrik]

Brewed my second all-grain today, a gingerbread coffee stout. First time using liquid yeast (wyeast 1099) and so far so good. Hit pretty close to target numbers and put the spices to soak in vodka while the yeast starts working.

 

[JaggersBrewingCo]

Gonna attempt an Italian Pilsner tomorrow... Fingers crossed...

 

[BongoYodeler]

Dough in for an oatmeal stout a few minutes ago… perhaps I’ll name it something stupid like Night Owl’s Porridge.

Yes!! Great name!!

 

[bwible]

I’ll be brewing a dark mild tomorrow, finalizing recipe and water minerals today. Wyeast 1335 British Ale II, a strain I have not been overly fond of, but I haven’t used it in years and I want to try it again.

After this mild, I’m thinking about a British strong ale, maybe something in the 7% range to age on wood.

Then I want to re-use it one more time for this year’s barleywine, which will be an English style. This is the beer I originally had in mind when I bought this yeast. I have American style barleywines from 2019, 2020, and 2021 so I want to do something different this year.

 

[z-bob]

My weekend starts tomorrow when Wife goes out of town for a few days (she doesn't like the smell when I brew, anybody else have that problem?) I have the grain measured out for a Lithuanian-style raw ale. It should be a pretty quick brew day because of the no-boil thing.
And I might brew a Weisenbock on Friday or Saturday if the yeast (and Vienna malt, which I won't be using in this one) I ordered yesterday get here in time. I'm way behind on my brewing this year. If not, I'll be inventorying and organizing my malts and hops, and bottling some wine.

 

[Sunfire96]

Small batch of kolsch tomorrow to buildup some German ale yeast for my first ever Altbier

 

[z-bob]

I brewed a raw ale Thursday afternoon. I overshot the temperature and accidentally mashed-in at 158°F instead of 150. Instead of adding ice I just went with it and let it mash a little longer. At the end of an hour and 20 minute mash, I checked it with a refractometer, and the conversion must have been terrible because it was only about 9 Brix (1.035) I had a pound of petrified DME in my brewing junk draw, so I dissolved that in a quart of boiling water (it took a while) and added it to the fermenter. I probably should have just left it alone.

When it was cool enough to pitch the yeast, I put in my Tilt hydrometer and it said 1.061! The yeast I'm using is a diastaticus variety, so this beer is going to be really strong and probably not hoppy enough. I'm guessing I denatured most of the alpha-amylase and converted everything with beta, and the dextrin and long-chain sugars don't really show up with the refractometer but do with the hydrometer. And the diastatic yeast will chomp those just fine, it'll just take a while. I better use all plastic bottles for this one so I don't have bottle bombs.

 

[seatazzz]

Today is kegging day for the Strata Pale and the hard seltzer; tomorrow going to brew another batch of the House WF Lager, have just enough base malt left. Not feeling the brew vibe today, possibly due to lots of boxes that got thrown out to the garage to be broken down this week, in my way. Sigh, guess I gotta do that too.

*edit Forgot that there's the Puyallup Oktoberfest going on this weekend, guess we're heading there later today as husband is working tomorrow.

 

[DosGatosBrewing]

Working on a Fat Tire clone right now. I brewed a Brown Ale last Sunday and kegged it last night. The Mrs is out of town. Beer production seems to increase during those times. Consumption, too....

 

[Beerstein]

My weekend starts tomorrow when Wife goes out of town for a few days (she doesn't like the smell when I brew, anybody else have that problem?) I have the grain measured out for a Lithuanian-style raw ale. It should be a pretty quick brew day because of the no-boil thing.
And I might brew a Weisenbock on Friday or Saturday if the yeast (and Vienna malt, which I won't be using in this one) I ordered yesterday get here in time. I'm way behind on my brewing this year. If not, I'll be inventorying and organizing my malts and hops, and bottling some wine.

I have a teen who now associates brewery smells with a specific video game

 

[leedspointbrew]

Props for everyone on this forum for their input - thanks to HBT, I think that I'll have another properly-executed brew - pumpkin ale - completed shortly. Roasted pumpkin (butternut squash) in BIAB bag in boil seems to be working well.

 

[Dgallo]

@BrewMan13 and I are brewing 13.5 gallons of a massive 1.140ish imperial stout today. Fg is 1.055-1.060 and we are barrel aging it in a fresh American oak 10 gallon barrel. Needed to double mash to handle the 55lb+ Grainbill

 

[leedspointbrew]

Props for everyone on this forum for their input - thanks to HBT, I think that I'll have another properly-executed brew - pumpkin ale - completed shortly. Roasted pumpkin (butternut squash) in BIAB bag in boil seems to be working well.

Sparging both the grain and squash was a pain though.

 

[jcav]

Sparging both the grain and squash was a pain though.

Yes its worth it though. I am making mine next week in time for Thanksgiving and its the most labor intensive beer I make. Between baking the pumpkin meat (16 pounds) sparging through the mesh bag and then I add the bag in the kettle just before it comes to a boil. Then all the light molasses, other additions, and spice additions near the end of the boil etc. etc. Turns out great every year and is requested, so I brew it to make everyone happy. Good luck with the rest of your brew day!

John

 

[leedspointbrew]

Yes its worth it though. I am making mine next week in time for Thanksgiving and its the most labor intensive beer I make. Between baking the pumpkin meat (16 pounds) sparging through the mesh bag and then I add the bag in the kettle just before it comes to a boil. Then all the light molasses, other additions, and spice additions near the end of the boil etc. etc. Turns out great every year and is requested, so I brew it to make everyone happy. Good luck with the rest of your brew day!

John

Thanks. My first attempt. It's out in the shed percolating - I'm hoping for the best.

 

[z-bob]

Yes its worth it though. I am making mine next week in time for Thanksgiving and its the most labor intensive beer I make. Between baking the pumpkin meat (16 pounds) sparging through the mesh bag and then I add the bag in the kettle just before it comes to a boil. Then all the light molasses, other additions, and spice additions near the end of the boil etc. etc. Turns out great every year and is requested, so I brew it to make everyone happy. Good luck with the rest of your brew day!

John

Does the pumpkin really add anything other than a little color? Theoretically it should, but maybe not much. I wonder if you could accomplish the same thing with a little 40°L malt and let the spices do all the heavy lifting. OTOH, what else are you gonna do with all that pumpkin? (I say that because I have about 50 pounds of winter squash which is about the same thing as pumpkin and I don't know what to do with it)

 

[treacheroustexan]

My sleep schedule already regrets this. Late night brew session. Heating up strike water to mash a cherry hefeweizen.

 

[BrewMan13]

@BrewMan13 and I are brewing 13.5 gallons of a massive 1.140ish imperial stout today. Fg is 1.055-1.060 and we are barrel aging it in a fresh American oak 10 gallon barrel. Needed to double mash to handle the 55lb+ Grainbill View attachment 783261View attachment 783262View attachment 783263View attachment 783264

Update: The pH, efficiency, volume, and OG were all spot on their respective targets and the carboys are ripping already. Not bad considering we had 2 boil-overs, lautering was slow as hell, and we kind of guestimated the boil time based on how much we needed to get it down.

 

[MrClint]

I just brewed my fourth one gallon all grain BIAB single hop (cascade) pale ale beer. It would have been a SMaSH but I used mostly pale ale malt with a little bit of Munich malt left over from another brew. This is my first time using Irish Moss in an all grain brew.

 

[seatazzz]

Mashed in a quick BIAB WF Lager about 30 minutes ago, aiming to be done in time to watch football at 10am. And thanking my lucky stars I don't have to bounce between football and baseball today, since my beloved Mariners came back in the 8th yesterday to squash Toronto's hopes and dreams (yes sounds mean but I DON'T CARE) after being down 8-1, causing my fickle husband to mourn several times 'this game is over' 'they suck', and other gems. On to Houston!!!!

 

[leedspointbrew]

S04 apparently likes cold temps more than it's specs indicate.

 

[SlobberinDog]

Brewing my Rendition of Pißwasser from GTA 5. It’s turned into a staple on tap here at the house lol

 

[bike2brew]

I have a teen who now associates brewery smells with a specific video game

Cooling the wort from my new stout. Looking for 2.5 gallon @ ~1.80. Pitching 2 packs of S 04. NB hops @ 60 min and EKG @ 30. Hoping it will be tasty.

 

[Dgallo]

Cooling the wort from my new stout. Looking for 2.5 gallon @ ~1.80. Pitching 2 packs of S 04. NB hops @ 60 min and EKG @ 30. Hoping it will be tasty.

1.800? Or 1.080?

 

[DBhomebrew]

1.800? Or 1.080?

Skip the refractometer, skip the hydrometer. The question is whether a spoon stands on its own.

 

[Group W]

Having trouble with keeping the gap on my Monster Mill 3. Ran the grains through twice this morning. Brewed an IPA and came out 4 points low on OG. Going to tear the mill apart this week. If I can’t find a solution, then going to call More Beer to see if they have any ideas. I’ve had the mill for about 6 years.

Any of you on HBT experienced this, suggestions?

 

[bike2brew]

Skip the refractometer, skip the hydrometer. The question is whether a spoon stands on its own.

Lol. My bad 1.085 was the final OG into the fermenter.

 

[BrewZer]

Friday's a weekend day, right? Actually, every day is the weekend when you're retired...
Anyway, today we're brewing an American Amber Ale tentatively titled Amberspice Ale with 7 lbs of pale 2-row base, a pound each of aromatic, biscuit and Special B malts for character, half-pound of white wheat for head, an ounce of Northern Brewer for bitter, and cinnamon and allspice for the holidays coming up. I'm hoping a packet of WLP001 will ferment clean enough to let the malts and spices shine thru.

ETA: after the aroma this batch threw during the last 15 minutes of the boil, we might actually call it Cinnamon Toast Ale.

 

[bike2brew]

Sounds great. What is the batch size?

 

[Hoppy2bmerry]

Just finished milling grains for a weekend brew.