That just makes her talk more…Sounds like maybe the MIL needs a drink.........
What I did for beer today
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seanjwalker1
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Now it could be 1 of 2 ...Man in your Life...or Mother In Law....or both !!!Sounds like maybe the MIL needs a drink.........
Now it could be 1 of 2 ...Man in your Life...or Mother In Law....or both !!!
gewehr43sniper
Active Member
brewed a more beer german pilsner kit that was on sale the other week
Took a gravity reading of my fresh hop ale with WLP013-London Ale. Started really slow and after 9 days since pitch, it's still 5 points away from expectation. 1st time using this yeast, so I don't know if that's normal. It was at 65F for 3 days, and then I bumped it to 70F for the last 6; just roused the yeast with a CO2 purge. Hoping for the best. It tastes fine, no residual sweetness like I would expect.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Relatives from Colorado came to visit L.A., we got one afternoon with them. Hit the Red Car Brewery in Torrance, then opened up the barrels and taps at home to give them samples of what's been brewing since the last time we saw them (3-5 years?). Nice to get opinions from folks who have access to some amazing beers in The Springs.
Today I kegged my Fuller's ESB clone. The flat sample was very tasty and I can't wait til it's carbed.
John
John
Ordered more ingredients, including for an original Pete's Wicked Ale clone I haven't had in over 30 years (yes, I know they've been gone since since 1998 and Gambrinus f'ed it up in 2000. That's why a clone). I used to love that beer.
today brewed 15 litres of West Indian Porter
3000g Maris Otter
200g Naked Oats
200g Roasted Barley
80g Chocolate malt
250g Brown sugar
12g Chinook @ 60 minutes
15g Chinook @ 15 minutes
CML Five yeast
OG 1060 BHE 76%
I will add oak chips soaked in rum to the secondary and leave for 7-14 days
3000g Maris Otter
200g Naked Oats
200g Roasted Barley
80g Chocolate malt
250g Brown sugar
12g Chinook @ 60 minutes
15g Chinook @ 15 minutes
CML Five yeast
OG 1060 BHE 76%
I will add oak chips soaked in rum to the secondary and leave for 7-14 days
I supposed I didn't really "do" having my latest batch of hops delivered, so I'll have to say "updating my recipe with the correct AA values as Malt Miller only gave me accurate ones for half of them".
200g Bru-1 Lupomax
100g Vic Secret Lupomax
100g Motueka
100g Motueka CGX
Of which 400g will be going in:
A rather aggressively dry hopped NEIPA (12g/L, all Cryo) fermented with Kolsch yeast.
200g Bru-1 Lupomax
100g Vic Secret Lupomax
100g Motueka
100g Motueka CGX
Of which 400g will be going in:
A rather aggressively dry hopped NEIPA (12g/L, all Cryo) fermented with Kolsch yeast.
Transferred my accidentally overhopped English Pale Ale Bitter to a keg.
Reviewed my last ESB recipe, to try an evolved, tweaked recipe. That got me pissed off thinking about Fuller's, and motivated. So I fired off an email to them asking why can't we find any ESB in America these days. The email was polite, but what have they done to ESB?
Did a little searching and it looks like it's maybe only available in kegs now in the U. S. Depending on where you are you might be able to find it near you using beermenus.com. Good luck!
Jeeze, a mention of Fuller's ESB takes me back to the 80s when our very few local taverns kept it on tap. Was my one of my favorite pours prior to the American IPA movement...
Cheers!
Cheers!
Yesterday kegged my IPA from a week or so back, seems like it will be pretty good.
Today bottled beer for a contest and dropped off them off. Entered an American light lager, German Leichtbier, Czech Premium Lager, English IPA and MaxStout's Piwo Grodziskie.
Today bottled beer for a contest and dropped off them off. Entered an American light lager, German Leichtbier, Czech Premium Lager, English IPA and MaxStout's Piwo Grodziskie.
Transferred my Belgian Blond to a keg. Not real optimistic about this one. Efficiency was way down and attenuation was way up. Probably going to be thin and not very flavorful. Maybe an accidental lawn mower beer? Unfortunately it's almost time to stop mowing the lawn for the winter.
seanjwalker1
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I hear you. Have not seen it anywhere in many years, only London Pride which is good but I do miss ESB. I'm not a hop head by any means but ESB is D-Lish. Just about all Fuller's beers are tasty
Asahi bought Fuller's Brewery back in 2019. Fuller wanted to focus on pubs and hotels.
You should have plenty of leaves to mow. If not, c'mon over to my house and bring your gas can!
Meanwhile, I opened test bottle 2 (one of the 16oz swingtops) of the Hobyob American Amber Ale, and it went down smoothly and easily with the dinner pizza...
Had the first of two wcipa kegs kick last night, so changed that out for its mate today. While I had the keezer open I did an "end of summer" cleaning inside and out, changed the EVA Dry desiccators out for a "recharged" pair, wiped dry the interior, wet wiped the exterior, and called it done.
Later I discovered that 2nd wcipa keg was totally flat
The gas poppet had the tiniest leak but that keg had been sitting in the keezer for a good two months after it had been fully carbonated so plenty of time to flatten (sigh). Pulled the keg, stuck it in my conditioning fridge on 30 psi CO2 and gave it a few minutes of rocking to get a good start on recovery. Will flatten the head space pressure then put the keg on 12 psi over night. I should be able to get that keg carb'd up by tomorrow afternoon at the expense of it going a bit cloudy for awhile...
Cheers!
Later I discovered that 2nd wcipa keg was totally flat
The gas poppet had the tiniest leak but that keg had been sitting in the keezer for a good two months after it had been fully carbonated so plenty of time to flatten (sigh). Pulled the keg, stuck it in my conditioning fridge on 30 psi CO2 and gave it a few minutes of rocking to get a good start on recovery. Will flatten the head space pressure then put the keg on 12 psi over night. I should be able to get that keg carb'd up by tomorrow afternoon at the expense of it going a bit cloudy for awhile...Cheers!
Good luck!
After cleaning and sanitizing the pin and stuff, today I have moved “jelly stick porter” (because s’mores marshmallow mess just wasn’t there) into the cask.
Now to clean up. Oh and I’ve discovered a pellical starting on my grape ale.
it did have too much head space now it will be a mixed fermentation.
Beerstein
Well-Known Member
Yesterday, I visited a non-local brick and mortar shop. Dropped a wad of cash, but most important to me walked out with three cases of champagne bottles. 
Packaged the stout and added the rum that cacao nibs were macerating in and a couple ounces more just for good measure. Short piece of pool noodle cut in half makes a suitable chock. I have about 3/4 of a gallon to bottle, no chocolaty rum goodness for those.
Kegged the Fizzy Yellow Beer that I brewed at the city house about three weeks ago and saved the yeast slurry (US-05) for my next batch.
Started a couple of test bottles of Gingerbread Brown Ale for 12BOC23, one primed with sugar, one with molasses. I'll compare in a couple of weeks.
Stout for a competition or two bottled up. Cleaning has commenced.
Apricot wheat now bottled. That was sitting a while, but color and flavor are good. I added the dry Brett to some bottles they will be ready for Homebrew alley. I also packed entries to ship to a competition. The last one to ship for this year, but not the last comp to enter.
