What I did for beer today

[Willy]

Cleaned out the SS brew bucket that had the German Pilsner and packaged that in a clean and gas checked corny. Oh my... Absolutely gorgeous beer - clear and clean. 34/70 doing the job well at a steady 55°F fermentation. Carbing up now in the keezer "on deck circle".

Also cleaned out 2 corny kegs. The blue top corny was from the kicked Mocha Stout and sat for a week before cleaning... And had a wild smell like acetone. (Ethyl acetate?) Hmmm. Research. Learn something every day. My best guess is I had some "autolysis" - which basically means the enzymes and cells are eating themselves in a death throw. Cleaned it out well with PBW and very hot water, letting it soak for an hour with a lot of shaking and swishing.

No smell at all after cleaning . Note to self... When a corny kicks, at least give it a good rinse if you feel like waiting to clean it.

 

[ClaudiusB]

It was time to refill the keezer.

 

[Skeeter686]

It was time to refill the keezer.
View attachment 878165

My back is envious of your keezer filling apparatus .

 

[seatazzz]

This morning cranked up the temperature on the latest version of novalager-fermented blonde thing in the pressure fermenter. Brewed it on Thursday since I was home for the day, it took off galloping and stayed at 68° despite my forgetting to turn on the heat lamp. Will let it warm up and stay there for a day or two before crashing. First one is going fast since I stupidly told the husband which tap it was on. Dunno why I gave up on Novalager yeast in favor of 34/70, it's a beast and ferments clean, although not very clear; but who cares? That's what gelatin is for.

 

[Hoochin'Fool]

My first LODO brew... 6 grams yeast and 6 grams sugar into the strike water (3.8 gallons)... For a hoppy (lotsa citra dryhop) pale ale that I've made a couple of times, hoping this 4th attempt has the aroma last longer. Planning to minimize oxygen in every step.

 

[HM-2]

Kegged up my table pale with Amarillo, Centennial and Luminosa. Had the same weird behaviour with the Luminosa DH that I always get with Strata in that the super powdery, sticky hop matter ends up floating on the top rather than ever dropping out. Nothing the filter didn't sort out. Maybe it's an Indie Hop thing? Their pellets are much powderier than BarthHaas or Yakima ones.

Aim with this was to brew a 3.5% pale that doesn't taste like a 3.5% beer and from the warm transfer sample it looks like I nailed that.

 

[leedspointbrew]

Bottled kitchen sink Amber? Lager? Numbers are right, gravity sample tasted pretty good.

 

[Cheshire Cat]

Today I bottled Sandstone Trail (a walk along the Sandstone Ridge in Cheshire). 31 half litres bottles of an English IPA with EKG, Bramling Cross and Harlequin hops. ABV 5.9%.

 

[leedspointbrew]

Dregs from the bottling bucket not worthy of packaging, but too good to waste.

 

[bike2brew]

Looking for someone who's brewed with Kernza grain. Just finished a dogfish greatful dead July made with Kernza. Very good

 

[schuchdan]

Today I brewed a 10 gallon batch, made an immersion chiller with 1/2" x 50' copper tube and tested it in today's batch, ordered a bigger brew bag for my keggle, and ordered a pound of citra hops.

 

[Cheshire Cat]

Today I brewed 19 litres of a Black Sheep clone
3200g MO
150g Medium Crystal
150g Torrefied Wheat
25g Roast Barley
60 minutes
15g Progress
10g Challenger
10g Fuggles
15 minutes
15g EKG
WHC Bond yeast at 20C

 

[OakIslandBrewery]

I'm rehydrating myself after a brutal time cutting the lawn this morning. Tried to beat the heat and humidity, finished around 12:30, almost made it.

Beer tastes great!

 

[day_trippr]

No way am I working outside today!

 

[seatazzz]

Kegged off the four day old (yes you read that right) light/blonde/lager/thing fermented on novalager under pressure today. Needs to get colder, and a bit more fizzy, but the slightly cool semi-flat thing it is right now tastes pretty darned good. In a few days (or maybe tomorrow if I'm antsy) this will be a very good thirst quencher for next week on my staycation when the garage/brewery will (hopefully) get completely cleaned out.

 

[JohnDBrewer]

Double brew day done. Just finished up, 6-1/2 hours. 5 gal of Czech Pils and 5 gal of a Classic American Pils. The CAP was a full volume attempt. Went well, need to look review the statics.

 

[MaxStout]

Mixed some bourbon with 2 oz of bourbon barrel chips to add to my imperial stout next week. I used a little over a pint of Jim Beam with the chips, to give me about 3 oz/gallon. (I figure the chips will absorb some.) I'll strain out the chips and add the bourbon to the bottling bucket.

 

[ba-brewer]

Brewed a 3gal batch of beer, a pre-prohibition lager at the bottom of the specs, 20% corn 20% 6row and 60% 2row with cluster hops for bittering and mid hops and a combo of cluster and hallertau MF at the end of the boil.

 

[Pennine]

Hit up the LHBS to grab some yeast and a spoon to harvest yeast from my kegs. Timothy Taylors and Coors yeast and a few beers of course.

 

[Willy]

It wasn't supposed to be a beer day... (Rain in the forecast, experts wrong. Gorgeous clear skies).

So, making a other 6 gallon batch of Czech pilsner (Saaz, SRM of 5-6) with a late hop addition of mittelfru. Hoppy like a Czech pilsner... IBU is 44. Going perfectly. No sparge, hit volumes perfectly just by squeezing the bag with a ratchet strap... Like milking a cow, really like this method vs the gloves and squeeze.

Checked the gravity on the mocha Irish Stout after day 9 of fermentation. 1.014 with a final expected gravity of 1.011. checked previous batches logged by a spindel and expecting to hit 1.011 in the next week. All is well.

Finished the cold crash on a very Pale Ale... And moved it to the on deck circle in the keezer. Getting carbed now - ready to pour when needed in a week. This cleared out the Ferm chamber for the pilsner I am making now.
Phew
Busy day.

 

[ClaudiusB]

Memories from the past.
Nine years ago, on June 27th, our Beer Camp. Beer camps typically last 4-6 weeks.

 

[leedspointbrew]

Memories from the past.
Nine years ago, on June 27th, our Beer Camp. Beer camps typically last 4-6 weeks.

View attachment 878669

Can 55-year olds come to your camp? My beer needs all the help it can get.

 

[leedspointbrew]

Etched a beer glass.

 

[ClaudiusB]

Can 55-year olds come to your camp? My beer needs all the help it can get.

You are very young and meet our minimum age requirement.
Beer camp is not only about beer, but also equipment science and material science.
The attached GIF was during our friction testing different materials for the silo design class.

 

[ba-brewer]

Put a spunding valve on my pre-prohibition lager today as the gravity was close to 90% of the way to terminal gravity. Been doing my 3gal lagers in 5gal kegs so I can build some pressure and do a cold crash without suck back.

Started the process of building up a starter from a slant of WLP075 Hansen Blend yeast. Made some more slants for next.

Also made 49 fresh slant blanks, which was mostly washing a bunch of little bottles and listening to the pressure cooker jiggle for 30mins.

 

[Hoochin'Fool]

Brewed 3.0 gallons of my Coconut Stout recipe WHILE MY WIFE WAS WATCHING, and didn't spill anything! Might have to change my brewery label to something other than "guy mopping up hot wort".

Also, hit my gravity (1060) and volume perfectly!

 

[ba-brewer]

Another day of washing glass and listening to the pressure cooker. Made 4.5gal of wort and canned it up, 13quarts, 9pints, 10 half pints and 8 quarter pints. Also squeezed in 2 pounds of invert sugar.

Used some of the starter wort to step up the WLP075 I am working on.

 

[Rich_O]

Brewed a table hazy pale today - single hopped with Krush

OG: 1044
IBU: 15

Grist
76.8% Extra pale
8.6% wheat malt
7.9% malted oats (to use up the bag)
6.8% Chit Malt

Hops

2 IBU Magnum @ 60 mins
Whirlpool - 3.5g/l Krush - 30 min WP starting @ 80c (but let drop naturally)
Dry Hop - 12.5g/l Krush

Water (adjusted with calcium chloride, epson salts & table salt (in the boil only) from tap water)

Cal: 82
CHL 198
SUL: 40

Yeast

WLP095 - Burlington Ale (pitched ~ 140Bn cells, so in and around the right pitch rate for 14l batch size)
Will KO & pitch at 18c, ramp to 22c through fermentation, not sure yet if to DH @ 14c or end of d rest temp (22c)
NBS clarity & ALDC all pitched into fermenter

other items

I have also created 10 15ml vials of WLP095 for my frozen yeast bank, estimate ~ 7bn cells per vial

quite a productive Sunday morning

 

[HM-2]

Bottled up a couple of my prospective competition entries to take to my homebrew club. Going to let the guys and girls there decide which one makes the cut as I can only submit one.

3.5% table Saison with Nelson and BRU-1
3.8% West Coast micro IPA with Amarillo, Centennial and Luminosa.

Rules are simple - 4% or under, has to be brewed between competition opening date (mid May) and submission cut off (mid July).



My money is heavily on the Westie.

 

[Bramling Cross]

It's the already the halfway point in the year, so today I'm tearing down my lager fermenter, boiling what can be boiled, and replacing the lid gasket. It seemed a shame as it was humming along nicely, but it's better to err on the side of caution.