What I did for beer today

[T Murph]

I bought a used 6 tap kegerator to replace my 3 units that make up my back bar. It is all going through a major change to make it more user friendly. This kegerator came with 6 taps, regulator and new beer and CO2 lines. Gonna pressure wash it inside and out then paint the exterior before I put it into service.

 

[ClaudiusB]

I survived the start of the Maibock season .

 

[tdf]

Made a starter with wlp002. Some to save and some for a double ipa this weekend.

 

[JAReeves]

Stopped at the LHBS to pick up a replacement SCOBY, some S-05 and some LDME.

 

[T Murph]

I picked the first six tap handles for my new to me beer kegerator. The tap will represent the style on tap. I try to keep a variety on hand. This new kegerator is gonna be a big help. It's gonna replace 3 other refrigerators and a single kegerator.

Yeah yeah I know there is 2 Red Hook Handles, we have a special relationship. Plus both those beers are remarkable examples of there respective style.

 

[HM-2]

Been an interesting "forward looking" beer prep day today, around wrangling the kids whilst my wife is away.



My red rye IPA has been on 1.5oz of Angostura rum soaked oak barrel staves for 10 days now and has picked up very little oak, vanilla, burned caramel or funky, so it's clear I'll have to keep them in a lot longer.

So far I've muddled through with one fermenter doing a batch every 4-6 weeks but if I'm potentially keeping beer on oak for 1-2 months in the primary I need some contingency. Soooo...

Ordered a Fermzilla all-rounder and neoprene jacket at a price I'm super happy with.

Decided to rejig my planned brewing order to squeeze a Saison in before my Treehouse IPA as I want to be able to dump trub for that. Perfect excuse to use the all-rounder, and should be ready for my next homebrew club meeting...

So that meant writing and planning a Saison. I went a bit "kitchen sink" using up things I've already got. So the plan is a "three grain" Saison with pilsner, wheat and rye malt, a little carahell and carawheat, hopped with my silly 20% AA leftover Cryo BRU-1 and fermented with a Belle Saison + MJ French Saison co-pitch. And then dry hopped with a bit more BRU-1. Should be fun...

 

[Wigglebutts Brewery]

Big Brew Day! Picked up bag of Dingemans Pilsen @ 20% off. LHBS sponsoring brewing in the parking lot, instant 145f water!!

Let the Brew Be With You!

 

[ClaudiusB]

I added an automated grain mill roller unlock feature to my grain processing system. Most of the time the system runs unattended while processing the grain bill. Any lockup requires me to go to the mill and fix it after the system warns me, now the system takes care of it.

 

[JAReeves]

Yesterday, cold-crashed the IPA and dropped 2 oz. of Mosaic and 2oz. of Citra Cryo into it.

 

[Dog House Brew]

Kegged 10g of Imperial Stout. Using it as a bulk secondary until the end of the month. 5g will remain sterile. The remaining 5g will get spirals, vanilla, and a touch of coffee. Bourbon will be added at bottling too. Only 10% so missed my target a little. It is probably the best I’ve ever made. We will see later this summer.

 

[BrewMan13]

Lets see, over the last week or so: kicked my colored "blonde" ale at the Southern Vermont homebrew fest, kicked my schwarzbier, and tapped my California common. In the next few days I'll dry-hop the IPA, then keg it. Cali common brewed for a specific club tasting related to that style as we brew one with our host brewery, and the IPA brewed for our clubs June "hop forward" comp.

 

[Cheshire Cat]

Today I bottled my Oatmeal Stout 23 x 50cl bottles. ABV 5.5%.

 

[T Murph]

I brewed an APA yesterday, 7 gal into the fermenter. Used a repitch of a Chico 1056 Yeast about 6th generation. I made a starter with 1.020 wort but it took over night to get going. I believe that was caused by the temperature of the wort was too cool resulting in the lag time.

However after getting the temperature stabilized it is now in active fermentation building pressure. Currently at 5 psi going for 10 then let it ferment out.

 

[flipster]

Yesterday before work I mashed in my first (small) batch of cold extraction brew, 11 hours later after work I went on with the brewing day. Lautering, sparging, boiling and chilling took some time as well, so it was late night until I could pitch the harvested S-23 yeast from the v1 Hacker Pschorr Clone and finally put the fermenter bucked into the fridge.

I'm very curious, how this turns out - the cold extraction as well as using a harvested and restarted yeast. I'm always 'panicking' because of a possible infection - but I wanted to learn something new and this may include a fail. And it's better to lose a small batch than a big one. It was the point of reviving the small setup.

The batch ended up at exactly 5°P original wort and I used Wai-iti hops during the 70' boil, heading for 12 IBU, to reach a balanced bitterness. I thought about using Tettnanger in the first place, but switched to Wai-iti because it's the one with the lowest alpha I have available, so it's easier to dose the calculated small amount. At that gravity even a tenth of a gramm seems to have a decent impact - and also I haven't used it purely for quite some time.

The task for today left is to clean my "cotton filters"... and planning my next small batch project: as I wanted to try these traditional style Munich Hell batches recently, I ended up with the lagers at the moment, but I'm thinking about switching to ales, to speed up my lab series.

 

[Ninoid]

Guinness Export (Dry Stout)

 

[Cheshire Cat]

Today I brewed 15 litres of Citra Pale Ale
3000g Maris Otter
150g Biscuit Malt
150g Carapils
15g Chinook @ 45 m
15g Citra @ 10 minutes
15g Citra @85C whirlpool for 20 minutes.
CML Five yeast (US05 clone)
OG 1051 BHE 75%.
Expecting an ABV 5.5%

 

[day_trippr]

Checked the FG on the neipa I did last Sunday and the wcipa I did last Tuesday. On target but still have a few days to go before soft-crash/dry hop/hard-crash/keg...

Cheers!

 

[JAReeves]

Got on the roof and laid the hop twine. Pinched off the first shoots. Still need to clean kegs and other cellar work.

 

[HM-2]

Cleaned out the keg from my kicked British IPA in preparation for kegging up my BA Red Rye IPA, which I failed to do because my gremlin of an infant daughter took two and a half hours to put to bed.

 

[JAReeves]

Cleaned out the keg from my kicked British IPA in preparation for kegging up my BA Red Rye IPA, which I failed to do because my gremlin of an infant daughter took two and a half hours to put to bed.

No sarcasm, but those frustrations are still golden moments.

 

[Jonakr]

Ran to my local HBS to exchange my backup CO2 tank. The one that's on is about to kick.

 

[HM-2]

No sarcasm, but those frustrations are still golden moments.

Oh yes...you just don't see it at the time!
Kegging it now instead, in the glorious 23°C sunshine.

 

[leedspointbrew]

Went to LHBS, picked up grain, hops and yeast for next brew next weekend.
Planted some EKG sprouts - Cascade is finally flourishing, hoping for good things from these 2 in a couple of years.

 

[JAReeves]

Cleaned and rebuilt 6 kegs, moved the Barley Wine from barrel to keg-added some Scotch to the barrel, moved the Hibiscus Wheat Saison into a keg with Guava puree as a priming sugar-added Gin to that barrel, made 6G of Pear-Agave Cider. Everything took longer than expected because, well, homebrewing and unexpected repairs/maintenace.

Did not keg the IPA because I really couldn't take any more surprises and extended tasks.

 

[Cheshire Cat]

Yesterday I bottled my Dogfish Head 60 into 34 bottles. Now Carbonating for 2 weeks.

 

[wetmk]

Kegged 2 German Lagers. 1 brewed 2/17 , the other 3/19, Happy to get them packaged.

 

[day_trippr]

Set up four carboys for soft-crashing, then made four of these:

https://www.homebrewtalk.com/threads/carboy-bung-retainer.732412/#post-10371331

Cheers!

 

[Hoppy2bmerry]

Yesterday I cleaned and checked out the workings of a used grainfather, heater heated and the pump pumped, so brew day today. Grain just milled and I should be mashing in soon.

 

[Cheshire Cat]

Today I brewed 21 litres of Old Hooky Bitter clone, the original is brewed in Hook Norton near Oxford. My recipe is
3700g Maris Otter
300g Flaked Maize
200g Medium Crystal Malt
35g Black malt
30g Challenger at 60m
25g Fuggles at 15m
30g Bramling Cross at 80C whirlpool 20m
Nottingham style yeast.
OG 1046 so expect an ABV 4.5%

 

[Hoppy2bmerry]

Belgian blond. Over shot the preboil gravity by a couple points ( oh the horror) and my spent grains are pretty tasteless as they should be. I’m about 15 minutes from knock out.