What I did for beer today

[JAReeves]

Earlier last weekend made a significant overall in my conditioning closet with plastic soda cases for storage.View attachment 834447

That looks strikingly familiar.

 

[bike2brew]

Always thought I would expand the wine storage until I began focusing on my beer production process. I am not necessarily concerned with not having anything to drink as much as each brew is a chance to get everything right. The journey to perfection is a long-term aspirational goal.

 

[day_trippr]

Kegging my latest Ballantine IPA clone attempt today...

Cheers!

 

[JAReeves]

Picked up some supplies at the LHBS, started the cold-crash on the Fresh Hop PA. Trying to figure out which day I can bottle the Crabapple Lambic for the 12BOC2023.

 

[Cheshire Cat]

Brewed
22 litres of Erdinger clone
2200g Pilsner malt
2000g Wheat malt
200g Munich malt
100g Acid Malt
60m mash, 75m boil
10g Magnum@ 60 minutes
10g Spelter Select @ 10 minutes
CML Gretel @24C

 

[Novacor]

Had to refill my S airlock. Somehow the fermentation blew all of the liquid out of the thing and left it in a puddle on the lid of my fermenter. Never seen that happen before.

 

[wetmk]

Busy day so far. Church 8:30 to 10. Nap 10:30 -11:30. Then beer: Cleaned the keg that kicked last night. Then cleaned four other kegs that kicked over the last four months. Kegged 10 g Marzen and 5 g Milk Chocolate Porter. Cleaned those three fermentors. Happy Thanksgiving!!!!

 

[HM-2]

19L batch of pressure-fermented doppelbock, done around a quietish work day.

75% Weyermann Extra Premium Pilsner
12% Munich II
7.5% Melanoidin
4.5% CaraMunich II
1% Carafa Special I

23 IBU of Hallertau at 60 minutes
2 packs WHC Einstein

1.075 pre-boil gravity and ~7.7kg fermentables really pushing my BrewZilla to it's maximum.
I ended up mashing for more than 120 minutes to get decent conversion...



I also cleaned the recently kicked keg of Prize Ale (by some distance the fastest I've ever polished off a Corny, I'll be sharing the recipe for that one later as it's probably the second best beer I've ever brewed).

 

[JAReeves]

Kegged the Crabapple Lambick for the 12 Beers of Christmas 2023 and the Fresh Hop Pale Ale from our homegrown hops. The Lambick is tasty, looking forward to bottling it in a week and shipping it out. The Fresh Hop Pale Ale, not so much, sadly. Tried a new yeast, White Labs London Ale. First taste out of the fermenter is the dreaded bubblegum ester, even though I fermented it cold. Oh well, hope it mellows as it carbs, but it may be a gift beer, since all of my tasters don't notice or don't mind that flavor.

 

[Hoppy2bmerry]

Working on a few recipes, also tasted tiny samples of cider and blueberry mead that have finished fermenting. Cider seemed to have a phenolic aroma, but tasted fine to me, mead is fairly acidic, but that will be balanced once back sweetened.

 

[HM-2]

Had to move my doppelbock in from my 8°C workshop to my 18°C office as it's been nearly 48 hours with zero yeast activity. I was intending on fermenting warm under pressure but accidently chilled below 16 before pitching and WHC Einstein is a very slow starter at the best of times.

Seems to be underway now though.

 

[grampamark]

Kegged the Cascade SMaSH Lager I brewed at the beginning of this month.

 

[BrewMan13]

I kicked the grodziskie, and put the imperial stout on. Brewed up a weizenbock, which went smoother than expected after the nightmare that was the wheat wine brewday. Vacuum sealed all my hops that weren't already, and did an extra thorough clean of my equipment and accessories, as I'm done brewing until the spring.

 

[Cheshire Cat]

Today I brewed 19 litres of Mosaic IPA.
4600g Maris Otter
230g Cara pils
200g Naked golden oats
25g of Mosaic @ 60 & 15 minutes.
20g of Mosaic @ 90C for 20 minutes whirlpool.
Another 25g of Mosaic will by dry hopped.
OG 1063 BHE 77%

 

[Cheshire Cat]

Today I brewed 19 litres of Mosaic IPA.
4600g Maris Otter
230g Cara pils
200g Naked golden oats
25g of Mosaic @ 60 & 15 minutes.
20g of Mosaic @ 90C for 20 minutes whirlpool.
Another 25g of Mosaic will by dry hopped.
OG 1063 BHE 77%

 

[day_trippr]

Did my annual ingredients inventory in prep for yearly grain buy 'n' stuff.
Also swapped out a kicked keg for a freshie, and ran two empties through the Mark II.
One of those kegs had a sketchy gas poppet so swapped that out for a new-ish one that worked better.
Then poured a few small samples from the freshie. Yummy!

Cheers!

 

[Immocles]

Ive really slacked on the brewing as my work has picked up, but I managed to keg the cream ale I brewed about a month ago. tastes wonderful. Glad I waited the extra week for the stubborn K97 Krausen to fall. Aiming to brew again on Friday but undecided if I should start a new line of pale ale/ipa/dipa or dive into lager season in the cool basement.

 

[day_trippr]

I ordered a pound of Citra pellets from YVH during their CyberMonday sale, and today decided I will use the whole pound for a Citra Hazy brew - like a hazy version of Three Floyds' Zombie Dust. So I whipped up a recipe, and will spin-up my 1318 overbuild stash into a 5L starter tonight so when the hops arrive I might be ready to roll...

[edit] My stored jar of 1318 turned out to be from June 2023, and the calculator says do a 3 liter pass then a 5 liter pass to hit my pitch plus overbuild goal. So that'll push out the brew by a couple of days at least. C'est la vie

Cheers!

 

[Immocles]

Brewed a pale ale today. a bit of warrior at the start and finished with huell melon. Never brewed with that hop before but im trying to liquidate inventory and it smelled amazing, so in it went. Not dry hopping this guy cuz im unsure when I will be able to keg it, and Id like to time it with my next brew day to dump a DIPA over the top of the cake.
Then its on to lagers!

 

[seatazzz]

Slacking again in my bloviosity. Today kegged and tapped the last pressure-fermented lager I did, and I'm torn. For one thing, I brewed this in a hurry because I had other things to do that day; and completely forgot to attach the floating diptube in the fermzilla. Didn't realize it until the following day. Got it in there once primary was done, left it for a few more days. Tapped it just a bit ago, and although I am loving the huge floral aroma/flavor from the Saaz, it's dry as a bone. I mean like puckery dry. I'm hoping it will settle out into something more drinkable, but don't have super high hopes for it.

 

[SteveH aka shetc]

Serving Stillfire beer with Phil Farrell, who is the head brewer (and Grand Master Level 6 judge).

Wrecking Bar Strong beer festival. His are 12.1 and 13.5% ABV.

 

[Novacor]

I've had some bitter orange peel and ginger soaking in brandy for 2 weeks. Dumped that all into the fermenter today before I keg my winter warmer tomorrow.

 

[SteveH aka shetc]

Serving Stillfire beer with Phil Farrell, who is the head brewer (and Grand Master Level 6 judge).

View attachment 835392

Wrecking Bar Strong beer festival. His are 12.1 and 13.5% ABV.

And Phil took BOS for his imperial Dopplebock.

 

[bike2brew]

Bottled Hops Kitchen Stout (11-12-23) @ 6.5% abv. Approx. 86% packaging efficiency with 46 bottles from 5-gallon batch. F-in law in action with the straw for a share of production.

 

[Deric]

Brewed up an old school WCPA. 2 row, C15 and a touch of C60. All Cascade. US-05.

Should be ready just in time for Festivus.

 

[Jonakr]

I brewed a batch of Sorghum Chinook SMaSH yesterday, so today I transferred it to my fermenter. Unfortunately, we're in a cold spell, so it was 39 degrees this morning. I pitched yeast at 58.

 

[day_trippr]

Had to perform the annual well water treatment system service today, so I'm just getting around to starting the second step up for some 1318 yeast for an upcoming hazy brew plus some to stash...

Cheers!

 

[ba-brewer]

Brewed a 3gal batch of Czech lager.

 

[BeerAndTele]

Bottled my Vienna Lager, a split batch of 34/70 vs. Novalager (using the many bottling procedure tips I've picked up from Homebrewtalk.com over the years, of course).

Right out of the fermenter, I think I favored the 34/70, but I'll reserve final judgement until it's cold, carbed and conditioned.

 

[Erik the Anglophile]

Bottled a batch yesterday.
Old ale secondaried on about 1.5g/L dry hops, some boiled french medium toast oak cubes and Brett C.
Spent almost a year in secondary and stabilised a few months ago.
1.080-1.007.
About 10% abv with priming sugar included, ~70 IBU originally.