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What I did for beer today
- Thread starter iaefebs
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Drank home-brew while I sat through a mandatory online training, after hours, without compensation.
gave away a few 3gal cornys i was no longer using to a fellow home brewer that works at the same brewery as my wife. felt good to get back some space and pay it forward too.
Brewed the base brown ale for 12BOC. Gonna make a tincture and add a bottling since adding the spices in the boil at 10 minutes per the recipe didn't turn out like I wanted it. We'll see!
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"I know it's your time off, but you only live a couple miles away and we don't ask this of you all of the time, but can you..." 17 years and counting.Yeah, but you have summers off.
Have the day off so brewing up a british brown ale.
Base is maris otter with some victory, caramel/crystal, brown malt, and pale chocolate.
East Kent golding hops and Omega ESB yeast.
Should be good for fall weather moving in
Base is maris otter with some victory, caramel/crystal, brown malt, and pale chocolate.
East Kent golding hops and Omega ESB yeast.
Should be good for fall weather moving in
Pulled a small sample of the wet hopped Kolsch. I think I’ll be making hop tea as the bitterness could be better not really a surprise there, and it’s about 2/3 the way to being done according to the SG and taste.
Racked the NEPA to keg. Set to 30@30 and will wait 3 days before testing.
Upgraded the table at my brew station to a desk, office got new furniture, I run the maintenance department, scored a desk now I have ORGANIZED ingredients, brewing tools and small parts storage...and my grain bill for BJCP 21b Christmas special beer came today.. brew day Saturday.
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Finally got around to cleaning the keg/fermenter for this brew. Man..what a pain.
It smelled so damn good though! Stuck my face into the opening a couple of times inhaling wonderful goodness lamenting that it was going into the vermiposter. Hope the worms don’t mind…??
I did than once when cleaning a keg, it smelled so good when I removed the lid so I lean down and took a big whiff and burnt the crap out of nose from the CO2. OK maybe I did that more than once.
Yesterday, cut the rest of the hops down. No cones from the Eroica, Cascade, or Chinook this year. This is the Comet harvest, on the drying rack now.
Yesterday: Kegged a Belgian Strong Ale that weighed in at a respectable 10.26%abv.
Mapped out how to use the 2022 & 2023 harvests in a Pale Ale.
BrewMan13
Whole Nother Level Brewing
Cleaned my jockey box and keg that kicked at my friends' Oktoberfest party over the weekend. Also still juggling kegs to get everything carbed up and ready for the Vermont homebrew fest next weekend. Also kegged my sahti since the last time I posted here.
I brewed 22 litres of Orval clone and bottled 22 x 50cl of La Chouffe.
Ran a cleaning cycle test with my (new to me) All-in-One to replace my 10 gallon SS Brewtech Mash Tun. I like how it works, holding temp, recirculation hose, the works. I expect this to up my quality game a little bit.
If anyone is interested, here is the listing for the mash tun:
https://www.homebrewtalk.com/thread...-w-recirculation-kit-los-angeles-area.729069/
If anyone is interested, here is the listing for the mash tun:
https://www.homebrewtalk.com/thread...-w-recirculation-kit-los-angeles-area.729069/
Put the Hobyob Ale to bed in bottles today. Now comes the hardest part...
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Bottled what I thought was a Bass clone that everyone here on HBT thought looked, recipe-wise, more like an ESB; whatever. Despite doing almost everything humanly possible to get in my own way during the cooling (dropped a sanitzed thermometer into the wort) and pitching (was in a hurry and dumped the yeast @ closer to high 70s instead of high 60s that Nottingham likes), the last week's British-style weather favored my efforts, and from the sample I tasted, I think it's going to be OK. Could it have been better;definitely. But I'm happy that it's not looking like the dumper I expected this morning.
"The waiting is the hardest part
Every day you get one more yard
You take it on faith, you take it to the heart
The waiting is the hardest part"
I know he's not talking about homebrewing here, but damn if the chorus don't fit.
1st brewday in a while. Pale Ale with MO and all homegrown hops: Cascade, Old Mission, Chinook, Comet, NeoMex/Medusa, Saaz. Should be a hot mess, but at least it's my hot mess. Trying out the RoboBrew as a Mash Tun alternative. Efficiency dropped a lot (-12%), going to have to figure out how to recirculate for higher efficiency, not less. No more bag squeezing, so also have less wort in the boil kettle. Added some LDME to bump it to the 4.5% level. But the wort is CRYSTAL! Damn, I have never had wort that clear before!
Spent a lot of downtime cleaning, organizing, and throwing away stuff in the brewery space. Next time will be better and easier!
Spent a lot of downtime cleaning, organizing, and throwing away stuff in the brewery space. Next time will be better and easier!
Brewing up the Phoenix Black Double IPA
Kegged up the Velvet Scoter Vienna Lager and got it lagering
Cleaned the fermenter, about to do some bottling to regain some more kegerator space
Kegged up the Velvet Scoter Vienna Lager and got it lagering
Cleaned the fermenter, about to do some bottling to regain some more kegerator space
Brewed an IPA today, Centennial, Cascade and Comet hops. Had my first boil over in a while, I was close by so I did not lose much but still glad I brew outside.
I put off my brew day this Thursday and will do it next week instead.
I tend to brew during the week, I take a 1/2 day off and time it with days that my wife is going into the office. I had planned for this Thursday, exactly 3 weeks after my last brew day, when I made a stout with Denny's 1450 yeast. And, it's.... well, it's not done yet. Still making some bubbles on the surface and out the airlock. Nothing's wrong, it's just not done.
So I delayed my ESB brew from this week to next week.
I suppose people get it, it's actually VERY hard for me to do this, to be patient (WTH is this patience thing?), and not brew that next one yet!!! But, I am going to do it.
I tend to brew during the week, I take a 1/2 day off and time it with days that my wife is going into the office. I had planned for this Thursday, exactly 3 weeks after my last brew day, when I made a stout with Denny's 1450 yeast. And, it's.... well, it's not done yet. Still making some bubbles on the surface and out the airlock. Nothing's wrong, it's just not done.
So I delayed my ESB brew from this week to next week.
I suppose people get it, it's actually VERY hard for me to do this, to be patient (WTH is this patience thing?), and not brew that next one yet!!! But, I am going to do it.
It has been a brew-centric weekend Friday milling grain and other preparations, Saturday milled more grain and mashed in twice. Sunday first batch went into a fermentor, second batch into the kettle.
Attend HBCs meet up for Oktoberfest. Prost!
Home again start cleaning, and the boil on the second batch, add the bittering hops (for our meme thread buddies) and resume cleaning.
Today is Monday - more cleaning, watch the airlock bubble on #1 move #2 into a fermentor and pitch. Calgon take me away.
Attend HBCs meet up for Oktoberfest.
Prost!Home again start cleaning, and the boil on the second batch, add the bittering hops (for our meme thread buddies) and resume cleaning.
Today is Monday - more cleaning, watch the airlock bubble on #1 move #2 into a fermentor and pitch. Calgon take me away.
I brewed 15 litres of October Fest
1700g Pilsner malt
1700g Munich Malt
500g Vienna Malt
25g Saaz @ 60m & 15m
MJ M54 yeast.
OG 1058 BHE 72%.
First time I’ve used my grain basket and SS immersion chiller. The bore of the chiller is too small and the flow rate was really slow.
1700g Pilsner malt
1700g Munich Malt
500g Vienna Malt
25g Saaz @ 60m & 15m
MJ M54 yeast.
OG 1058 BHE 72%.
First time I’ve used my grain basket and SS immersion chiller. The bore of the chiller is too small and the flow rate was really slow.
Dry hopped 1oz of Centennial, 1 oz of Amarillo and 1 oz of Simcoe into the WC IPA that's wrapping itself up
Brew day today!
"Kitchen Sink" IPA ... an attempt to clean out my freezer of hops and my fridge of yeast. This one has 6 types of hops (breaking my own "rule of 3"), and a blend of Chico and English yeasts. 12 hours post-pitch and we're rockin' . We'll see how it turns out.
Cheers.
"Kitchen Sink" IPA ... an attempt to clean out my freezer of hops and my fridge of yeast. This one has 6 types of hops (breaking my own "rule of 3"), and a blend of Chico and English yeasts. 12 hours post-pitch and we're rockin' . We'll see how it turns out.
Cheers.
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Checking the numbers, tasting by the dropper full and sniffing airlocks. My first ever grape ale is tasting interesting and could be done- will move into secondary before the fruit causes problems. The stout is still chugging away. I pitched Voss into the porter and missed all the action over night it seems. It tastes like beer.
Work has been keeping me crazy busy lately (currently on day 10 in a row of 10-12 hour days) so haven't had much time to tinker in the brewery. Did a replacement cream ale last Saturday during work from home, other than that not much....until today. Got me a paint-stirrer that fits my drill, been contemplating adding my kettle hops commando for a while now. But since I use a plate chiller, didn't want it to get all clogged with hop goo. Paint stirrer created a nice glump of hop goo (I use pellets) at the bottom of the BK, which I further captured by turning my hop basket upside down over. Then drained the whole thing into my HLT with no screen to see how much hop matter got through. Very little, surprisingly. I have a nice hop spider that does great for bittering hops (yes some people use them meme generator thread), but I don't think I get the utilization I could be getting from the late additions with it. Planning a Mosaic Smash for the weekend to test the theory further.
BrewMan13
Whole Nother Level Brewing
Kicked the last marzen keg, so down to a more manageable number of kegs. Making sure the 2 I need for Vermont are in good shape, then have 2 behind those. Also bottled a bunch of the stout recently, but need to bottle some more.
Tasted the first bottle of Hobyob Amber, and I declare it a provisional success: one week in, it's carbonating well (with a slightly disappointing head), starts with a cereal presence, slightly sweet, with a malty middle and faintly floral, bitter finish. A fine bronze/copper color and great clarity make this one a drinker.
Brewed up a batch of lager yesterday, dry hopped the Mosaic Smash this morning, and getting ready to do the 2023 Oktoberfest Stein Dash 5k later today. Will be more of a 'mosey' than a 'dash' for me; running is for being chased by zombies. If I don't collapse on the course, afterwards is actual Oktoberfest at the Puyallup fairgrounds. Beer, food, oompapas, fun!
Been putting up with MIL, today I’m drinking some beers.
Been putting up with MIL, today I’m drinking some beers.
Sounds like maybe the MIL needs a drink.........
