What are you brewing now?

[shoreman]

saison-style aged on french oak fermented with french saison yeast.

working on refining that beer recently, just keg-conditioned last night.

 

[day_trippr]

11th batch of my ersatz Julius clone recirculating. Slept late, now playing catch up...

Nailed the pH....

Fly sparge started. So far so good

May be my best fly sparge in recent memory, looking for 14 gallon pre boil gravity of 1.057, got 1.061
Last runnings 5.55 pH and 1.011 SG. Not much left behind...

Boil ON!


Whirlpooling 6 ounces of citra, simcoe and mosaic. Yum!

Carried the bonus gravity points through to the fermentors - recipe OG was 1.074, actual was 1.077.
Running off at 1 gpm through my Hopstopper-2 which performed wonderfully today.

Could not be more pleased with how well this Hopblocker-2 worked today. That's 10 ounces of pellet mush left behind. And no bottom scorching.

All gassed, hooked up to the keg purging system for this fridge, and ready to rock

Cheers!

 

[Electric Brewer]

Just finished brew a Belgian Pale Ale with yeast harvest from a bottle of ommegangs Abby ale.
HOW ABOUT YOU?

Slow down a bit. You harvested yeast from a commercial beer and brewed with it? Can you tell em how did you do it?

 

[Dog House Brew]

11th batch of my ersatz Julius clone recirculating. Slept late, now playing catch up...

View attachment 715527

Nailed the pH....

View attachment 715531

Fly sparge started. So far so good

View attachment 715548

May be my best fly sparge in recent memory, looking for 14 gallon pre boil gravity of 1.057, got 1.061
Last runnings 5.55 pH and 1.011 SG. Not much left behind...

View attachment 715570

Boil ON!


Whirlpooling 6 ounces of citra, simcoe and mosaic. Yum!

View attachment 715582


Carried the bonus gravity points through to the fermentors - recipe OG was 1.074, actual was 1.077.
Running off at 1 gpm through my Hopstopper-2 which performed wonderfully today.

View attachment 715610

Could not be more pleased with how well this Hopblocker-2 worked today. That's 10 ounces of pellet mush left behind. And no bottom scorching.

View attachment 715611

All gassed, hooked up to the keg purging system for this fridge, and ready to rock

View attachment 715612

Cheers!

Love the pics and the info. Man brewing inside looks like a slice of Heaven! I'm really considering the Stopper2. I've been using a stainless spider I let rest on a stem in my BK. I haven't felt hop deprived, but still feel commando is the best way. 4" of snow killed my brew day yesterday. 25 today and 52 by Sunday, go figure. Like your stuff all the way around.

 

[Steveruch]

Dunkel.

 

[Camelot Legends]

Just bottled today

 

[Sunfire96]

Brewing a kolsch

 

[Jhedrick83]

My first non kit brew. A partial mash Cream Ale recipe. Going to turn it into a Coffee Cream Ale. Hopefully.

 

[PberBob]

I’m about to dry hop a Belgian pale ale with Sabro.

 

[Beermeister32]

Kulmbacher Vollbier. 1.060, WLP 833 Bock. Prost!

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[Sunfire96]

"Shady Bohemian" -- Czech dark lager

 

[John Coo's Brews]

Slow down a bit. You harvested yeast from a commercial beer and brewed with it? Can you tell em how did you do it?

Interestingly, I did the same last year with yeast from a Chimay Abbey Ale (750 ml) bottle, but I tried twice with Ommegang and also with Duvel 750s (same parent company, Moortgat), and couldn't duplicate it - I think they use a different yeast to bottle than they do in primary.

On the Chimay, the cork indicated 2017, so the yeast was a couple of years old and in the bottle. My procedure was to (of course) pour off all the beer, and enjoy it! But immediately have ready a fairly small and relatively weak starter - something like 100 ml of 1.010. Instead of transferring the yeast out of the 750, I added the boiled wort to the bottle (figuring the bottle was plenty sanitized after being two+ years sealed). I used a rubber balloon instead of an air lock during the early stages. I swirled the bottle every now and then and kept the temp up at around 70 - 72 F (21 - 22 C). After the balloon inflated (may have taken more than 24 hours), I went to the next step, which was to add a slightly bigger qty of wort (150 ml) at a slightly higher gravity - like 1.015. May have done one more step in the bottle (repeating with slightly more wort, slightly higher gravity) before transferring to a larger starter vessel, but the idea is to gradually work the yeast cells up until you have something close to what you'd buy from White labs or Wyeast.

When the volume in the bottle was more than half, I started working with larger vessels and eventually worked up a pitchable quantity for a 3.5 gal batch (initial batch sizes for my first all-grain batches), but you could continue to build for a 5 gal or 10 gal batch size.

I'll say it was a one-of-a-kind batch. I really felt fully vested in the outcome, since I raised these yeast from a few million dormant cells to a few hundred billion active cells. The beer had an extremely nice Belgian-style taste profile, and I drank them faster than intended. I hope to try this again this year, and wish you good luck in trying to do the same.

 

[deuc224]

Stout finished up yesterday and now to buy some maple syrup to keg on top of it. Gonna let this imperial stout mellow out for 6 months. Next is another pseudo lager that was absolutely phenomenal.

 

[Barbarossa]

HB Hefe batch #16. Third Hefe brew. I optimized for 4VG and I really taste the cloves. The other ones were fine but third time's a charm!

 

[deuc224]

HB Hefe batch #16. Third Hefe brew. I optimized for 4VG and I really taste the cloves. The other ones were fine but third time's a charm!View attachment 725786

Im going on my 3rd Hefe too, this one is pils, wheat and melanoidin. Trying to keep it simple and fermented at 75F

 

[Barbarossa]

Im going on my 3rd Hefe too, this one is pils, wheat and melanoidin. Trying to keep it simple and fermented at 75F

Woah, I thought that was the "what are you drinking now" thread... oops.

 

[Gusso]

Gonna do my first Italian pils tomorrow. Under pressure because I don't have controlled temp . My first 3 attempts at a lager with pressurized fermentation have worked out well. Expecting the same.

 

[MountainGuardian]

I am currently brewing 3 gallons of sugar wash to a calculated ABV of 14% to 15%.

 

[NotSure]

I'm making a starter for a Czech Pilsner.

 

[Gusso]

Gonna do my first Italian pils tomorrow. Under pressure because I don't have controlled temp . My first 3 attempts at a lager with pressurized fermentation have worked out well. Expecting the same.

Damn, that took off! Started at 1.066 ( A bit higher than anticipated) and after 3 days its 1.010! One pack of 34/70 under25 psi.

 

[BrewinInPA]

Cream Ale and Mexican Cerveza, both pitched with Voss Kveik

 

[catdaddy66]

Not right now, but yesterday I brewed a nice cream ale recipe.

 

[Saunassa]

Cream Ale and Mexican Cerveza, both pitched with Voss Kveik

When the cream ale is done, please post back on what you think of the flavor. last year the same cream ale recipe 3 out of 5 preferred the Voss as it had a slight citrus undertone vs the us-05. btw, the voss drops like a rock and was clear in the fridge after only one week.

 

[Curtis2010]

Hola ya'll, long time no post...

Made landfall recently in the Galapaglos (sailed from Panama). The local "Endemica" craft brew brand aint bad.

 

[Karpool]

I’m about to keg an oatmeal stout fermented on Kveik. I was looking for some vanilla flavours but I don’t think they came through. I’ll have to wait for carbonation and serving temp though.