Stopped into the LHBS and picked up some Belgian Abby Ale yeast, and a few other things.
What I did for beer today
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Got my last step-up of harvested Bell's yeast going towards tomorrow's brew day.
View attachment ImageUploadedByHome Brew1455279116.035595.jpg
View attachment ImageUploadedByHome Brew1455279116.035595.jpg
Interested in sharing? My favorite porter out there.
bransona
Well-Known Member
This is an email from their head brewer. I've personally modified it to have caramunich instead of Munich and light caramel, and I like to use English hops. This one most recently hit 1.072 exactly, and ended at 1.020. Perfect. So for my 1.5 gallon batches:
3lb 2-row
8oz pale chocolate
6oz caramunich 60
2oz C120
1oz black malt
Mash at 154 for 75 min
Bittered with 7g nugget for 60 min, then 14g goldings in hopstand for 30 min. That got me something like 45 ibu, I believe.
Use us-05 for a great roasted, coffee, chocolate American robust porter. I personally am really enjoying it with t-58, and am going to brew it again with trappist high gravity yeast, but I'm just weird like that
philipCT
Brewniversity student
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Tested an APA that is done fermenting at 20 days in. Whoa - down to 1.007 - a bit too low but still tasted pretty good - dry but not too dry. Started the cold crash on that.
Then peeked into the ferm fridge I have outdoors taking care of an IPA I brewed last weekend. I've got a heatpad wired into the controller, but still it couldn't handle the 20F outside temps and the ferm temp had sagged down to 16.5C from a desired 20C. I was away on business the last 5 days so I'm not sure when it sagged, but likely it was only Friday when the temps around here dipped hard.
So I placed an additional heatpad in there to boost it back up. Should have completed primary fermentation for the most part so I'm not really worried. I'll bring it back up and monitor for another 5 days. Then we start the dry hop.
Then peeked into the ferm fridge I have outdoors taking care of an IPA I brewed last weekend. I've got a heatpad wired into the controller, but still it couldn't handle the 20F outside temps and the ferm temp had sagged down to 16.5C from a desired 20C. I was away on business the last 5 days so I'm not sure when it sagged, but likely it was only Friday when the temps around here dipped hard.
So I placed an additional heatpad in there to boost it back up. Should have completed primary fermentation for the most part so I'm not really worried. I'll bring it back up and monitor for another 5 days. Then we start the dry hop.
Baja_Brewer
Well-Known Member
This is an email from their head brewer. I've personally modified it to have caramunich instead of Munich and light caramel, and I like to use English hops. This one most recently hit 1.072 exactly, and ended at 1.020. Perfect. So for my 1.5 gallon batches:
3lb 2-row
8oz pale chocolate
6oz caramunich 60
2oz C120
1oz black malt
Mash at 154 for 75 min
Bittered with 7g nugget for 60 min, then 14g goldings in hopstand for 30 min. That got me something like 45 ibu, I believe.
Use us-05 for a great roasted, coffee, chocolate American robust porter. I personally am really enjoying it with t-58, and am going to brew it again with trappist high gravity yeast, but I'm just weird like that
Well this is pretty awesome.
Bottled my Dankzilla heavily columbus hopped IPA and swirled the latest hoppy pilsner to get the yeast back up. Have cracked a few Racer 5 clones (my very first batch that went right) and had to take a nap because of it. Going to buy a bomber of the real thing tomorrow and subject the hubby to a blind taste test just for fun. Although will have to have the glasses in koozies as mine is a bit darker than the real thing. Looking forward to next brew day which should be Friday if things go well, will try a brewers best robust porter kit.
I cleaned some sadly neglected kegs... oxi-clean is a minor miracle.
This is an email from their head brewer. I've personally modified it to have caramunich instead of Munich and light caramel, and I like to use English hops. This one most recently hit 1.072 exactly, and ended at 1.020. Perfect. So for my 1.5 gallon batches:
3lb 2-row
8oz pale chocolate
6oz caramunich 60
2oz C120
1oz black malt
Mash at 154 for 75 min
Bittered with 7g nugget for 60 min, then 14g goldings in hopstand for 30 min. That got me something like 45 ibu, I believe.
Use us-05 for a great roasted, coffee, chocolate American robust porter. I personally am really enjoying it with t-58, and am going to brew it again with trappist high gravity yeast, but I'm just weird like that
Very nice. Thank you.
Oceantendency
Well-Known Member
Bottles and kegged my Wulff Lager last night, so dang good, I wanted to drink 'em right then and there.
Letting the priming solution cool to bottle my 1 Gallon AG porter in a bit. Since it's only one gallon, I want the solution cooled off pretty good, thinking there isn't enough volume to absorb the heat & still have plenty of yeast left for carbonating.
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Bottled my second all grain batch today, Yoopers Oatmeal Stout. It tasted really nice! Gonna be hard to wait a couple weeks for carbonation.
Well, I got 8 1/2 bottles after trub losses & such of the AG porter gallon. Now the wait...I also pulled out a couple Hellfire IIPA's. First one poured clear, hops & peppers taste better than they have been?...
Dirt_McGirt
"We got food stamps. Glad to get the food stamps."
Bottled 3.5 gal of M.O./Citra SMaSH;
Stepped up the starter for my roggenbier to 3L.
Stepped up the starter for my roggenbier to 3L.
Today all I have done for beer is drank beer.
Racked my ESB to secondary, cleaned primary fermentors, transfer equipment plus four kegs.
Tactical-Brewer
Well-Known Member
Nothing today unfortunately, but two days ago (forgot to post) I bought all my cpvc and little parts to make my sparge arm. Pretty stoked to get it finished up.
Tac
Tac
Cold-crashing a roggenbier and oatmeal stout ... in the snow. Might keg one or both later today.
Washed and sanitized two kegs.
Washed and sanitized two kegs.
Wondered why my attempt at a Celebration Ale clone has a completely muted hop flavor. The only thing different about this brew from all my others was using 2015 crop hops, and this is the first time I've had this issue with hop flavors. Hopefully it is just something wonky with this batch.
Turns out that I didn't get the Spiedel clean enough and dumped the roggenbier due to a blue-green mold infection. (Thought it tasted a little funny.) Of course, I wasn't smart enough to look at it before siphoning into a keg so I had two more big things to clean today.
bransona
Well-Known Member
I bottled a hull melon ipa and brewed a bacon ale. Oh, and I demolished many bottles of brew 
Baja_Brewer
Well-Known Member
Close vessel transferred/kegged my Grapefruit IPA (too bitter), Belgian Dubble, and APA (more like a secondary for the APA) - harvested yeast from each (US-05, WLP 545, Nottingham.)
Set up a stout for tomorrow, going to drain off the Nottingham and pitch it.
Set up a stout for tomorrow, going to drain off the Nottingham and pitch it.
Christmas oatmeal stout keg emptied so replaced it with my #9 clone in the kegarator. BTW I will miss the Christmas oatmeal stout can't wait to make it again for this upcoming Christmas.
Labeled my yuengling clone an a chocolate maple porterView attachment ImageUploadedByHome Brew1455637237.224222.jpg
Finally got to finishing some brewery cleanup. Darn leg & joints not so good all the time.
user 198378
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just got my hops in the mail!
1# Citra
1# Amarillo
0.5# Simcoe
0.5# Mosaic (to experiment with)
Just in time to dry hop my Simcoe/Amarillo IPA that is just about done fermenting
1# Citra
1# Amarillo
0.5# Simcoe
0.5# Mosaic (to experiment with)
Just in time to dry hop my Simcoe/Amarillo IPA that is just about done fermenting
Baja_Brewer
Well-Known Member
Mosaic SMaSH with Marris Otter. You can thank me later.
So far today I've turned on my PicoBrew for beer. My GF started the batch for me, I'll be chilling it when I get home.
I finally decided to rinse the yeast from my beetroot belgian that I kegged a month ago. Opened the fermenter and found a nice pellicle forming. Smelt great. Tossed the fermenter. The joy of cheap fermenters. 
Oceantendency
Well-Known Member
Was making a yeast starter for my Dry English Ale, when I discovered a tiny bit of yeast left in Edinburgh yeast tube, so I made enough starter to regrow the Edinburgh, boost the Dry English, as well as revive an unkown yeast. The unkown yeast I believe was from my Sunkist Honey IPA, poured some of the wort into a shot glass and holy cow she was good, just wish I could remember which brew that was from. hhmm well I'll use it on an experiment and just drink to find out.
Racked my Farmhouse Sour and Sour Saison to secondary for a few months of aging. The saison is at 1.006 and the farmhouse 1.008 after 2 weeks in primary. Both beers taste good but clean, no souring or funkiness.
Kicked my keg of OC pale ale, and hooked up my Stone Ruination. My beetroot Belgian is almost out so looks like I'll be drinking 8.5% beer all week until I get my Black IPA kegged. Hurry up yeasties.
Also ordered the stuff for a panhead supercharger clone.
Also ordered the stuff for a panhead supercharger clone.
Washed and sanitized bottles for chocolate milk stout that is ready to be primed and made Belgian candy sugar for a Kwak clone recipe.
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