What I did for beer today
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Changed the gaskets on a keg and then close-transferred the 3.25ABV PA into it. Mashed in a DIPA that I will finish tomorrow afternoon and drop on the PA’s yeast cake.
So, apparently I am making Murphy’s DIPA.
When I got home from work, the mash was stuck. The wort that went into the BK was so cloudy, it clogged the filter, post-boil. Since I couldn’t use the plate chiller, I ended up pouring the wort from the BK into the fermenter, which would normally be fine, except I poured it into the yeast cake from the previous PA. Once it cools to pitching temp, I will probably have to add more yeast, but I’ll know tomorrow morning.
Damn you, Murphy!
EDIT: Yup, dropped a fresh pack of S-05 on it before work. I think I might need to name this one "Half-Day IPA" because that's how long it took over three days to get it bubbling in the fermenter.
When I got home from work, the mash was stuck. The wort that went into the BK was so cloudy, it clogged the filter, post-boil. Since I couldn’t use the plate chiller, I ended up pouring the wort from the BK into the fermenter, which would normally be fine, except I poured it into the yeast cake from the previous PA. Once it cools to pitching temp, I will probably have to add more yeast, but I’ll know tomorrow morning.
Damn you, Murphy!
EDIT: Yup, dropped a fresh pack of S-05 on it before work. I think I might need to name this one "Half-Day IPA" because that's how long it took over three days to get it bubbling in the fermenter.
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Smashed out my Red Rye IPA around work.
81% Maris Otter
10% Rye Malt
5% CaraRed
3% Red Rye Crystal
1% Carafa Special 1
23L into the fermenter
OG 1.068
20 IBU of Cryo Centennial at 30 minutes
25g Cryo Centennial + 10g Cryo Citra at 5 minutes
50g Cryo Centennial + 30g Cryo Citra + 20g Sabro in a 75°C whirlpool for 20 minutes
2 packs of US-05 pitched during transfer.
On day 3 it'll get 5 rum barrel staves that have been soaking in Angostura 5 Year for the past 10 days.
Once I'm happy with the oak and rum contributions I'll dry hop for 3 days with 60g Cryo Citra and 50g Sabro.
Exciting!
81% Maris Otter
10% Rye Malt
5% CaraRed
3% Red Rye Crystal
1% Carafa Special 1
23L into the fermenter
OG 1.068
20 IBU of Cryo Centennial at 30 minutes
25g Cryo Centennial + 10g Cryo Citra at 5 minutes
50g Cryo Centennial + 30g Cryo Citra + 20g Sabro in a 75°C whirlpool for 20 minutes
2 packs of US-05 pitched during transfer.
On day 3 it'll get 5 rum barrel staves that have been soaking in Angostura 5 Year for the past 10 days.
Once I'm happy with the oak and rum contributions I'll dry hop for 3 days with 60g Cryo Citra and 50g Sabro.
Exciting!
Re-brewed a Bourbon County Brand Stout recipe, bottled an amber ale, poured the new 1.115 wort on top of the yeast cake, and then cleaned up (and mopped the damned floor again). 
Update to this one; after letting the keg sit in the house for a week, a few days ago got it back in the kegerator. Chilled, and carbed. It's not my best beer ever, but the cloying sweetness is gone and it's a drinkable beer. yay. Now, was it the yeast, or just letting it offgas in the warm house? Will never know but at least now I have beer. Should note here that I don't think it was maltose that was making it sweet; hydrometer check on kegging showed it came down to 1.010. Just a weird fluke I guess.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Oh yah, what I did for beer/mead today. Brewing up a blonde that will ferment on kveik, in the house. Also got my latest mead into the baby keg, now on force carb as I want it fizzy. Managed to get a sweet mead for the first time in several batches, I do like it dry but this one is for the husband who likes sweet wines.
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Made a starter last night of wy1968. Gonna brew Gumballhead clone tomorrow. Also kicked my keg of Pseudo Sue clone while making the starter so only dark beers on tap for a few weeks.
Edit: Forgot to add I ordered the hops needed for one of the Star Wars beers to make on Big Brew Day.
Edit: Forgot to add I ordered the hops needed for one of the Star Wars beers to make on Big Brew Day.
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Bottled my ESB. I had pitched Notty and fermented low-60s, then let it free rise to about 68 the last couple days to clean up. OG 1.061, FG 1.014, 6.2% ABV. Filled and capped 52 12oz long necks.
Hydro sample tasted good.
Hydro sample tasted good.
Cleaned:
And whaddya know... done just in time to have a beer!
- 1 carboy
- 3 kegs
- 84 bottles
And whaddya know... done just in time to have a beer!
Put together a recipe for a Belgian blond and been working on cleaning the kitch, err brew house 
. I’ve just acquired a gently used Grainfather (older model) so I need to make some space, but until I use it a few times I’m not likely to part with my kettles.
. I’ve just acquired a gently used Grainfather (older model) so I need to make some space, but until I use it a few times I’m not likely to part with my kettles.
ClaudiusB
Well-Known Member
It is time to clean our Maibaum (May Pole or translated, May Tree) for the May Day and Maibock celebration.
Different towns may have different themes. Here are a few pics of May Poles. Ours will be up on May 1st as tradition calls for.
Different towns may have different themes. Here are a few pics of May Poles. Ours will be up on May 1st as tradition calls for.
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Brewed my English Brown Ale today on the back lanai. Hit all my numbers and it was smooth sailing all day! Also tapped my Weizenbock and I am a happy man!
John
John
As noted a couple days ago, a coworker has vacated the cider hobby and dropped off all of his gear…. OMG! 8 carboys, 2 cornies, 10# CO2 tank w regulator, chemicals, 8 boxes of bottles, beer gun, Apple grinder & press, capper/caps, hanging scale and new 15g charred oak barrel. Need to find cheap source of apples by the fall, definitely available for club use! Also more stuff for club picnic sale!
Sniffed the airlock of Murphy’s DIPA, and despite all of the errors, it’s smelling amazing!
Haven't been able to brew anything since late February and I'm jonesing hard. Gonna see how my post-surgery leg holds up while doing a batch of all-Citra neipa tomorrow. Got everything staged and ready to go for when I get 'round to it in the morning...
Cheers!
Cheers!
Went to clean the kitchen up around 11pm , after being out, drinking beer all day so tomorrow morning I could make a quick breakfast and start my next batch.
The kitchen sink has been draining a little slow, but decided to back up completely tonight, midway through the dishes.
Good thing I have some years of experience in plumbing because OMG, what a clusterfuckation. Spent a good hour or so snaking the old ass pipes and then doing an initial cleaning of the aftermath. A sad state of affairs to be sure.
The little lady is not going to be super happy tomorrow morning when she sees all of the stuff from under the sink stridden about the kitchen and dining area.
Hopefully I can convince her that I saved us a bunch of money by not having to call a plumber.
Wish me luck.
The kitchen sink has been draining a little slow, but decided to back up completely tonight, midway through the dishes.
Good thing I have some years of experience in plumbing because OMG, what a clusterfuckation. Spent a good hour or so snaking the old ass pipes and then doing an initial cleaning of the aftermath. A sad state of affairs to be sure.
The little lady is not going to be super happy tomorrow morning when she sees all of the stuff from under the sink stridden about the kitchen and dining area.
Hopefully I can convince her that I saved us a bunch of money by not having to call a plumber.
Wish me luck.
Sketched out a "Treehouse Style IPA" recipe to try soon. Mostly designed to use up some Cryo Citra and 2020 harvest Strata I've got kicking around, but also gives me a chance to try out some 2023 harvest Luminosa which Malt Miller has just started stocking.
I'm very interested to see how it comes out as it's extremely different to my usual approach, with a very small whirlpool and truly colossal dry hop.
I'm very interested to see how it comes out as it's extremely different to my usual approach, with a very small whirlpool and truly colossal dry hop.
2.5 gallon iPA, BIAB, 2 row, Pilsen, Vienna, Citra and mosaic. Missed a few numbers by a little, but hit my boil off volume. OG @ 1.056 without correction. I am learning not to fret the production details and focus on the end result. Does it meet the style and does it taste good. I am hoping for something sessionable to scale up to 5 gallon and mostly repeatable.
Got my mashing on! A little late but it'll do...
Hit the preboil volume/gravity/pH on their noses, on to the 170°F whirlpooling!
[edit2] Got it done - finally - and hit all the numbers to the fermentors. Leg definitely slowed me as I'm not allowed to kneel, and dragging the spent mash out to the neighbors chickens took twice as long as normal, but it held up ok - it's sore but that's about it. Good enough that I'm going to try to do another batch of my Ballantine IPA on Tuesday.
Chilling to fermenting temperature...
Filling the carboys...
Yeast pitched and aeration in progress...
All gassed up and ready to go in Chamber 1.
Cheers!
Hit the preboil volume/gravity/pH on their noses, on to the 170°F whirlpooling!
[edit2] Got it done - finally - and hit all the numbers to the fermentors. Leg definitely slowed me as I'm not allowed to kneel, and dragging the spent mash out to the neighbors chickens took twice as long as normal, but it held up ok - it's sore but that's about it. Good enough that I'm going to try to do another batch of my Ballantine IPA on Tuesday.
Chilling to fermenting temperature...
Filling the carboys...
Yeast pitched and aeration in progress...
All gassed up and ready to go in Chamber 1.
Cheers!
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I have found that having a solid quote from an outside service does wonders for the family’s gratitude. “A new one would have cost $1000!!!! Thank you for fixing that that.”Went to clean the kitchen up around 11pm , after being out, drinking beer all day so tomorrow morning I could make a quick breakfast and start my next batch.
The kitchen sink has been draining a little slow, but decided to back up completely tonight, midway through the dishes.
Good thing I have some years of experience in plumbing because OMG, what a cluster****ation. Spent a good hour or so snaking the old ass pipes and then doing an initial cleaning of the aftermath. A sad state of affairs to be sure.
The little lady is not going to be super happy tomorrow morning when she sees all of the stuff from under the sink stridden about the kitchen and dining area.
Hopefully I can convince her that I saved us a bunch of money by not having to call a plumber.
Wish me luck.
Picked up a few ingredients for this weekend's stovetop BIAB brew day: my annual summer pilsner. A bit different this year: going with 100% Weyermann Barke Pilsner malt (no specialty malts this year); also using Crystal as my aroma hop instead of my usual Mittelfruh.
Cheers.
Cheers.
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flipster
utility beer research kitchen
I have added a few "new" bottles to the horde. I normally avoid green glass as it's more translucent, but an additional type of glass is very welcome at the moment so that I can keep all the planned small batches apart. Lean management in the home brewery...
Necessity has forced me to temporarily switch to non-alcoholic beer - I have to take AB for the next few weeks due to a borrelia infection from a f****g tick. And as I'm not equipped for 0% beer, I just buy it in and clean the bottles: our hot water tank is currently already at 75°C+ thanks to the solar panels. So it's enough to rinse the bottles well and then let them soak in hot water for a while. The labels fall off by themselves, just brush off the glue and put them in the "dryer".
I also bottled my comparative batch of Münchner Hell v2 (kettle mash with an infusion) and harvested the yeast from it. The first differences are already noticeable: the apparent final fermentation of v2 (right) stopped at 3.7°P, while v1 (left, two-mash) went down to 2.8°P. The "archive samples" also show a slightly different colour (even more on the pic) - of course the yeast still has to settle in v2... I'm looking forward to the tasting in a few weeks!
Today I brewed 15 litres of Oatmeal Stout
2800g Maris Otter
300g Porridge Oats
150g Chocolate malt
130g Roasted Barley
25g Challenger @45 minutes
25g EKG @15 minutes
Nottingham style yeast.
OG 1052 expecting 5.4% ABV
2800g Maris Otter
300g Porridge Oats
150g Chocolate malt
130g Roasted Barley
25g Challenger @45 minutes
25g EKG @15 minutes
Nottingham style yeast.
OG 1052 expecting 5.4% ABV
Brewed an Irish Red yesterday and have a Flamingos and Fronds IPA, a Morebeer Mai Tai Clone on tap for today. I’m rehydrating the 15g oak barrel dropped off over the weekend. I don’t understand folks, he bought this barrel and just let it dry out, nuts! Plus it’s a weird size, anyone want to trade that has a 5g? 
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It seems I am pathologically unable to get a batch going before 10 
Struck at 10:30 in spite of prepping everything late last night.
Fortunately everything has been going smoothly so far. After only 20 minutes the mash has already gone pretty bright...
Onwards!
[edit] Fly sparge...lazy river of wort...
So far haven't screwed myself...yet
[edit2] Managed to get done without breaking anything - including myself
Hop Stopper did its job well today!
Pitched, aired up, and stuffed in Chamber 2, next to Sunday's Citra bomb...
While hauling the spent mash out to the compost pile I noticed a couple of birds fly out from under our upper level deck. Checked it out on the way back and found a phoebe nest with four eggs...
...as well as a finch constructing a nest inside a plenum for a pair of our mini-split ACs units. Investigated that and found this wasn't the first year, either - the plenum was full of seed husks and nesting materials and chopped up foam insulation that was incorporated in what was probably last year's nest. Li'l bastids, I tore all that crap out and covered the ends of the plenum with 1/4" wire mesh.
That'll be the end of that - though the finch pair are now trying to figure out how to get past the wire. Good luck, bird brains!
Cheers!
Struck at 10:30 in spite of prepping everything late last night.
Fortunately everything has been going smoothly so far. After only 20 minutes the mash has already gone pretty bright...
Onwards!
[edit] Fly sparge...lazy river of wort...
So far haven't screwed myself...yet
[edit2] Managed to get done without breaking anything - including myself
Hop Stopper did its job well today!
Pitched, aired up, and stuffed in Chamber 2, next to Sunday's Citra bomb...
While hauling the spent mash out to the compost pile I noticed a couple of birds fly out from under our upper level deck. Checked it out on the way back and found a phoebe nest with four eggs...
...as well as a finch constructing a nest inside a plenum for a pair of our mini-split ACs units. Investigated that and found this wasn't the first year, either - the plenum was full of seed husks and nesting materials and chopped up foam insulation that was incorporated in what was probably last year's nest. Li'l bastids, I tore all that crap out and covered the ends of the plenum with 1/4" wire mesh.
That'll be the end of that - though the finch pair are now trying to figure out how to get past the wire. Good luck, bird brains!
Cheers!
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ClaudiusB
Well-Known Member
Pulled a gravity sample of the Altbier I brewed a couple of weeks ago. Looks like it’s ready for the keg. It’s a bit pale for an Alt. I scaled the recipe for a smaller batch and the difference between too much chocolate and too little isn’t very much. 
ClaudiusB
Well-Known Member
"It’s a bit pale for an Alt." You will find a very pale Altbier in Düsseldorf.Pulled a gravity sample of the Altbier I brewed a couple of weeks ago. Looks like it’s ready for the keg. It’s a bit pale for an Alt. I scaled the recipe for a smaller batch and the difference between too much chocolate and too little isn’t very much.
View attachment 847650
I brew the dark copper looking version .
WestMichiganSteelheader
Well-Known Member
Added dry hops to my brut rye IPA tonight. Decided to take a gravity sample which I rarely do. Man does it taste fantastic already.
