What I did for beer today

[BrewMan13]

FINALLY kicked my maibock, so moved the grodziskie to that tap. This allowed me to free up space to move one of my marzen kegs in the back of the kegerator to continue lagering and free up space elsewhere.

 

[kmarkstevens]

I live near Seattle and have been doing pieces of the Mt. Rainier Wonderland Trail. It's a 94 mile (150km) trail around the solitary active volcano that includes 22,000 feet (6700m) vertical gain during the circumference. If you ain't going up, then you're going down on this alpine trail. There is a lottery to get a permit, which gives early access to get the few campsites along the entire route. Otherwise, one can only do it in chunks or camp off trail (which is a different permit). But I digress.

Anyhoo, it seems a group of Ukrainians opened up the Paradise Village Hotel less than 10 miles from the main entrance of Mt. Rainier National Park.

So, after back packing up the Wonderland about 10 miles for an overnighter in my tent, and back out the next day, I thought what better way to reward myself than by eating a Ukrainian meal and trying a Ukrainian beer???

Lvivske 1715 was a delightful lager. Didn't try any of the other beers since I was driving. Good thirst quencher after a hike for sure. Whaddya know, Lvivske brewery first operated in 1715 (now a Carlsberg company). Never looked before, but should be available in big liquor stores, and the menu featured about 10 different beers including Dark, Dunkel and Porter.

Fingers crossed that the Lviv Brewery keeps the beer flowing!

 

[Hoppy2bmerry]

Checked for the yellow stuff.

 

[day_trippr]

First year?

 

[seatazzz]

And Phase Three of the SuperHighPressure lager experiment is about to go down. It hit a brix of 7, just about 1.010. Crashed it yesterday morning, and getting set to keg it tonight. It might not be the best tasting lager I've made, but it is really not bad. Just a bit of 'young' taste (big surprise) that should condition out fairly quickly. Will post a pic later when I pull a pint.

 

[bellhp]

Bottled my Altbier ... brewed a fig stout ... and cooked a boston butt in a dutch oven . Now i'm going to bed ... I'm pooped.

 

[ba-brewer]

Yesterday kegged my English IPA and brewed Best Bitter with the starter I made from the English IPA. While brewing the best bitter I seen my neglected hops plants and decided to do a double brew day. Picked enough fresh hops to do a Columbus, Cascade and Chinook wet hop pale ale.

Today check on the new brews and both were cranking away so no cheering required. With the extra time I brew my first Piwo Grodziskie using @MaxStout 's recipe as a guide. I was a little worried about a possible stuck mash with a grain bill close to 100% wheat but it ran very smoothly. I used all Saaz hops and the end of the boil looked and smelled like split pea soup.

 

[Hoppy2bmerry]

First year?

No more like fifth but neglected for the last three.

 

[Cheshire Cat]

Bottled my Moose Drool 20 x 500ml bottles @ 5.6% ABV. Will save them for Christmas hopefully .

 

[rhoadsst]

Pulled a sample of my second attempt at a hazy, looking good so far.

Then went to get, and put together, my next investment.. a kegerator. Got a great deal on a new one due to some “scratches and dents”. Looking forward to trying it out

 

[mac_1103]

Bottled my Chocolate Milk Stout from the keg.

 

[Cheshire Cat]

I brewed 20 litres of Citra IPA
4400g Maris Otter
200g Naked Malted Oats
200g Wheat malt
30g Citra @60m
40g Citra @ whirlpool 80C for 20m
The yeast is called Clipper as it’s a repackaged NEIPA yeast.
OG 1056 BHE 74%

 

[seatazzz]

Bottled my Altbier ... brewed a fig stout ... and cooked a boston butt in a dutch oven . Now i'm going to bed ... I'm pooped.

From the west coast...WTF is a Boston Butt???

 

[day_trippr]

Seriously? It's a wedge of pork shoulder, perfect for the smoker leading to pulled pork sammiches!

Cheers!

 

[mac_1103]

Pork butt is a cut of meat that comes from the thicker section of a pig’s shoulder and includes parts of the neck, shoulder blade and upper leg. It’s a semi-tough cut of pork that contains a lot of connective tissue and fat marbling throughout; it’s typically sold with the fat cap intact. This cut is also labelled as Boston butt—supposedly, in Revolutionary New England, it was stored in specialty barrels called “butts,” and the technique for cutting it originated in Boston.

 

[bellhp]

Seatazz , it's one of the best cuts of pork in my opinion ... and economical too . try it. Also made homemade vinegar coleslaw to go on the sammy's the next day. 2 days worth of meals out of a 5 dollar roast

 

[Cheshire Cat]

Bottled my Helicopter pale ale today 37x 500ml bottles.

 

[BeerNsteadofH2O]

Transferred my marzen into the lagering freezer.. made(R/O water)my strike and sparge water for tomorrow's brew, seasoned it as needed
. Filled my SS Brewtech fermenter with PBW to let it soak overnight.. set up the brewzilla to heat my strike water at 0 600.ready brew an Irish red in the morning

 

[Hoppy2bmerry]

Bottled some really small batches of sour beers for competition. (Small because I don’t really like them much) A Berliner and a Gose.

 

[Hoppy2bmerry]

From the west coast...WTF is a Boston Butt???

I’m guessing they just call it a different name in the west. I’ll look for a butcher’s chart.

 

[mac_1103]

Brewed my "Figgy Pudding" Christmas Stout. First brew on my outdoor propane setup, and it's definitely not dialed in yet. Wound up doing an unplanned step mash because I was quite a ways off on my strike water temperature. I'll probably wind up with a more fermentable wort this way. Crush was probably off a little bit too, so this will end up being less of an imperial than I was shooting for. On the plus side, I only have to clean my gear instead of my whole kitchen.

 

[seatazzz]

Packing up to take my superfasthighpressure lager to FF Draft party today. Bit sad to see it go, it's a tasty one; and our crew will demolish it in short order, fairly certain. Free beer? Oh yes. The cream 'ale' I brewed yesterday is going great guns today, going to increase the pressure/temperature when I get home later tonight; and maybe brew up a quick Mosaic NEIPA in the morning.

 

[Hoppy2bmerry]

Just milled my 12 pound grain bill for brewday tomorrow… beer is my gym today. LOL

 

[bellhp]

Just pasteurized 5 pounds of figs to go into my fig stout ... today is day 5 of fermentation ... once they cool down a bit I'll put them in the carboy and then I'm off to the inlaws house for some BBQ ribs

 

[mac_1103]

Just pasteurized 5 pounds of figs to go into my fig stout ... today is day 5 of fermentation ... once they cool down a bit I'll put them in the carboy

Sounds like you're five days ahead of me. Did you puree your figs? Chop? Crush? Not sure it matters all that much.

 

[bellhp]

I put the frozen figs in a stock pot , put just enough water to cover , brought temp up to 160... scooped them out into a bowl and mashed them lightly with the back of the spoon to open them up. Fun part was getting 5 pounds of figs through the neck of a glass carboy

 

[mac_1103]

Fun part was getting 5 pounds of figs through the neck of a glass carboy

Yeah. This has me considering just taking the lid off of the bucket and dumping them in.

 

[Wrendelar]

Racked the Laison onto the pound of honey. And pitched the 34/70 and dropped the temp to 50 degrees. It’s happily chugging away.
The initial fermentation went from 1.055 all the way down to 1.001 for a 7.1

After the pound of honey the SG went back up to 1.017. I expect it to finish dry around 1.002-1.004

Tasted amazing after the first fermentation now to lagerfy it!

 

[Zanatrik]

I put the frozen figs in a stock pot , put just enough water to cover , brought temp up to 160... scooped them out into a bowl and mashed them lightly with the back of the spoon to open them up. Fun part was getting 5 pounds of figs through the neck of a glass carboy

Do you have a recipe you want to share? Never had a fig stout.

 

[mac_1103]

Fig stout thread.