What I did for beer today

[aharri1]

That looks so weird! But I'm sure it's delicious!

Lol. The sour ale tasted good before adding the blueberries. They'll probably fall back out once fermentation is done.

 

[ESBrewer]

Haha it definitely looks like blueberry smoothie, but that's probably what you would expect to see with blueberries & yeast together. I am waiting for the ESB bottles to carbonate. Planning to brew Irish red v2.0, but I need to get some fresh wyeast 1098 from the LHBS first.

 

[501irishred]

probably what you would expect to see with blueberries & yeast together

Fruit tends to bring out the “best” in yeast. Some learned there lesson harder than others.....

 

[catdaddy66]

View attachment 621106

Fruit tends to bring out the “best” in yeast. Some learned there lesson harder than others.....

That happened to me when I added some apricot puree in a wheat ale. Less than 10 hours later my swamp cooler was apricot color!

 

[aharri1]

View attachment 621106

Fruit tends to bring out the “best” in yeast. Some learned there lesson harder than others.....

Damn!!

 

[seanjwalker1]

Lol. The sour ale tasted good before adding the blueberries. They'll probably fall back out once fermentation is done.

Looks like you're fermenting Pepto bismal!![emoji23]

 

[aharri1]

Looks like you're fermenting Pepto bismal!![emoji23]

Lmfao

 

[aharri1]

Picked another whole basketful of comet today. My triple pearl plant looked like it had some ready and it did. I picked about 2.2 ounces wet. Just put them in the dehydrator

 

[histo320]

Poured my first pint from my keg system. Needs a bit more time but overall very happy. Was a Maris Otter Amarillo SMaSH with London 1318.

Color is much lighter than pic shows.

 

[cochised]

Kegged a NEIPA extract I did, smells amazing

Will do a yeast starter, my first ever, later for a Mosaic pale ale

 

[HB2 HughBHomeBrew]

Got a Blichmann Beer Gun and put it to work!

 

[Pkrd]

Kegged my Citra Pale ale tonight. I used Cyo hops, bloody mess, resin everywhere. Out post was blocked too so I had to clear that.

Dry hopped my Chinook Amarillo pale ale too.

 

[Gonefishing]

Took my first trip to Maine Brewing Supply in Portland and bought some Cascade and Saaz. Also picked up some US-05. I'm planning on making two Vienna smash brews.

 

[Leapsandbounds]

Prepped for my next brew day. I’m hoping to brew next Tuesday. I was a tad generous and gave away too much beer! Now I’m running out of hoppy stuff to drink. I need more pale ale in my life.

 

[seatazzz]

Set some grain to soaking for drying and roasting tomorrow. Also got a FB message from our friend that I brewed a jalapeno amber for last month, he's now begging me to do something with habaneros. That's why making some more home-caramelized malt tomorrow, will need to rest for a week before brewing this one. And pulled a seriously undercarbed pint of my Bastard clone; taste is delicious, bit more bitter than I've done in the past, but very drinkable. And tomorrow will keg up the Mosaic Pils I brewed 2 weeks ago. Busy day tomorrow!

 

[Schlenkerla]

Kegged and spunded my Schneider & Sohn Weissbier Clone.

Four days from pitch to keg.

I did my first open fermentation. Picture below...

 

[501irishred]

Kegged and spunded my Schneider & Sohn Weissbier Clone.

Four days from pitch to keg.

I did my first open fermentation. Picture below...

Do you use a spunding valve of some kind or are you managing pressures manually?
I’ve thought about doing an open fermentation, but always chicken out.

 

[Brewbuzzard]

Drove over and helping my brew buddy brew 3 batches of extract.

 

[balrog]

Just finished my signature Alaskan Amber altbier.

 

[Schlenkerla]

Do you use a spunding valve of some kind or are you managing pressures manually?
I’ve thought about doing an open fermentation, but always chicken out.

The spund is typically with a set point to vent. This is a regulator with the quick disconnect on the low pressure side. The high side is plugged. The over pressure CO2 vents via the regulator.

In this case I have it to the max, plan to dial it back once it hits something over 16psi. Typically I preset it with an empty keg that's pressurized. I turn up the gas to 30 psi on my draft CO2. Then connect the spund and dial it back until it vents and the pressure drops, giving it a quarter turn to stop it at my set point. Then I'm ready to put it on a keg to spund beer at that pressure.

This valve cost me $5.99 and 0-60psi gauge cost $4.99 at Menards. Pretty cheap spund set up.

 

[catdaddy66]

Bought some DME at the LHBS. Bottled my American brown ale for a competition. Soon I will cobble together grains for two upcoming batches, a red rye and a pilsner (my first of the year).

 

[Hoppy2bmerry]

Bottled this red, and pleased with the result.

 

[seatazzz]

2nd attempt at making my own crystal malt; first one was good, made a nice brown and an amber with it. This one has more caramelized bits than the last one, didn't stir it enough, but it smells heavenly. Will get used in the Habanero ale I'll brew next weekend.

 

[Schlenkerla]

2nd attempt at making my own crystal malt; first one was good, made a nice brown and an amber with it. This one has more caramelized bits than the last one, didn't stir it enough, but it smells heavenly. Will get used in the Habanero ale I'll brew next weekend.

View attachment 621988

How are you mashing it?

I use my instant pot, 152F for 8hrs.

 

[seatazzz]

How are you mashing it?

I use my instant pot, 152F for 8hrs.

OMG I never thought of using the instant pot. I just soak it overnight, then cook for 2 hours in the oven at 160. Then spread it out to dry for another hour or so at 200, once it's dry I crank the oven up to 300 and roast until it looks right. Do you soak the grain before adding to the instant pot? Please share!

 

[Brewbuzzard]

Racking my Barleywine.

 

[501irishred]

Racking my Barleywine.

Are you straining as you transfer, or are you just using the mesh to protect the opening?

 

[Brewbuzzard]

Are you straining as you transfer, or are you just using the mesh to protect the opening?

I had the fermenter in the fridge for a couple weeks so everything settled out. I use paper towels soaked in starsan or vodka to protect the openings.

 

[Schlenkerla]

OMG I never thought of using the instant pot. I just soak it overnight, then cook for 2 hours in the oven at 160. Then spread it out to dry for another hour or so at 200, once it's dry I crank the oven up to 300 and roast until it looks right. Do you soak the grain before adding to the instant pot? Please share!

Yeah 24 hours wetted with distilled water, equal to the weight less 5%.

I'm moving stuff from my MIL. We can chat later.

 

[BrewMan13]

Yesterday made a run to my LHBS to get ingredients for my next couple batches. Between the gift cards I got for my last bday and Christmas, I've only paid a grand total of $3 out of pocket for my first 7 batches this year