got a yeast starter going for a big, american barleywine
What I did for beer today
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Moved cars around and set up my equipment for an early brew day tomorrow. Doing another version of Racer 5, the LHBS's I frequent don't carry the Belgian Caramel Pils so subbed in carafoam instead just for the heck of it. Grain weighed out, all I have to do in the morning is run the water and heat it up. Will be the first use of my brand spanking new plate chiller too.
Tapped my Belgian Wit that I made a month ago. Wow unbelievable! I can't say enough about this beer. I had a Hoegaarden and compared side by side and this was even better and fresher! Color glowed in the glass, white crackling head citrus and lemon notes, some subtle spice, effervescent on the tongue, awesome flavor. Three weeks to ferment and cold crash and one week in the keg to carb and it is spot on! Glad I have 10 gallons of this one and it will not last long around here. Will brew this in rotation as everyone here was raving about this beer. Gotta love this hobby!
John
John
catdaddy66
Well-Known Member
Cooked my wife and daughter (both moms!) Breakfast AND supper for Mother's Day. They had to fend for themselves for lunch because dad was brewing!
Brewday went very smoothly and everything is clean except the mashtun. I haven't even had a beer yet today but that's about to change forthwith.
Brewday went very smoothly and everything is clean except the mashtun. I haven't even had a beer yet today but that's about to change forthwith.
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Cleaned, kegged my spring lager, prepped for a week of bottling, and packed nine boxes of thank you beers and trades.
Cleaned my new fermentor and new mashtun in preparation for my first brewday in over year tomorrow. Also gave the kettle a nice concentrated starsan soak to get some of the old beerstone off. Used TSP for the first time.
replaced the di resin in my ro/di filter setup
bluedaisy0627
Well-Known Member
Brewed my cranberry wheat and made cookies from the spent grain.
Bottled 5 gallons of IPA while staring 2.5 gallons of Brett IPA in the face and telling it that Wednesday was its turn.
brewed up a barley wine, my biggest beer to date (1.105 og). mash went way better than i expected but had my first boil over later in the day. i was cleaning the mash tun while the bk was getting up to temp and stopped paying attention. literally two feet away when it happened. saw what was happening out of the corner of my eye and hit the e-stop on my brew panel but alas, too late. not very much spilled over but enough to coat the outside and bottom of the kettle in a sticky goo. ended up taking it out into the yard and using a hose to clean everything up...
i woke up a few minutes early this morning to hit the barely wine with a little oxygen. fermentation was active but the bubbling was pretty slow, not surprising since the yeast had been pitched only about 12 hours previous. so i took off the 1.5" tc blow off connection on my conical lid, dropped in the oxygen wand and started bubbling. all was good for about 45 seconds before an eruption of foam came out the tc port. i quickly got the oxygen wand out of there and frantically reached for some paper towels. after heaving those into the area, i turbo got the blow off back on. pretty fast but not before a nice wad of foam/liquid covered the conical lid and ran down the conical side, all over my glycol tubes, wires, conical base and floor. it could not have ran down in a worse place. twenty curse-filled minutes later, all cleaned up and off to work...
replaced all the beer lines in my keezer and re positioned the manifold... after which I realized I should have bought an even longer gas line and positioned the CO2 tank outside the keezer which would allow me to place two pin-lock kegs on the hump. Oh well... future project.
Sparkncode
Well-Known Member
Checked in on my belgian tripel still sitting in the fermentation chamber. The gravity is stable so decided to begin the cold crash so set the stc1000 to 3C so should be good to bottle Saturday.
My bad knee has settled compared to last week so hopefully I will not upset it too much carring the 23L in for bottling.
I will rack it out of the fermenter into the bottling bucket and sugar before carrying it inside on Saturday. If its a warm dry day i could bottle outside to save the carrying but being autum its getting cooler snd damper so im not confident in an outdoor bottling day.
The hydro sample tasted good. Bananaey and some spiceyness so the mangroves jacks M31 dry yeast and the 3L starter did the job. Just over 9.5% as it dropped to 1.002 instead of the target 1.005.
I kept the yeast at the cold end of its range then slowly raised thr temp agter 3 or 4 days. Im curious how different this yeast is at the high end of its range. Plenty of esters etc from a dry yeast which is good since liquid yeast is expensive here.
Saturday is 3 weeks in the fermenter.
The sample tasted good and not too much alcahol taste so this one is a little sneekey...
Its actually the first belgian style beer I have tried (never tasted even a brought one before) but it seams to taste like the descriptions.
I used the gladfields german pilsner and a bit of their their aurora aromatic malt so both malts grown and malted in New Zealand so nice and fresh. Just based it on a couple of other recipes and came up with my recipe in beersmith.
The hops are czech sazz.
Now i have about 18Kg of german style pilsner malt left as I brought a 25KG sack to get the malt for the brew so I guess I should do a few more brews with pilsner malt but being uncrushed it will keep well so no hurry.
I'm thinking one of these with motueka hops might be quite nice but being my first of the style i used hops closer to the style.
Of course along with taking the sample and disposing of it correctly into my stomach I had to check and taste my nelson sauvan smash in the kegerator and its carbing up nice but a bit further to go, Nice and clear though.
I took my motueka toffee pale ale off the gas and shook the keg releasing gas a few times to reduce the carbonation as i managed to over carbonate it. Its been in the keg quite a while but hasnt really cleared up but i did forget the whirlfloc on that one. I took it from over carbed to just under so should be ok.
3 glasses of 5.5% plus the 9.5% sample tube was probably a bit much on a week night especially when i took my nightly pain killer. The one with a limit alcahol label... Oh well they just make each other more effective.
My bad knee has settled compared to last week so hopefully I will not upset it too much carring the 23L in for bottling.
I will rack it out of the fermenter into the bottling bucket and sugar before carrying it inside on Saturday. If its a warm dry day i could bottle outside to save the carrying but being autum its getting cooler snd damper so im not confident in an outdoor bottling day.
The hydro sample tasted good. Bananaey and some spiceyness so the mangroves jacks M31 dry yeast and the 3L starter did the job. Just over 9.5% as it dropped to 1.002 instead of the target 1.005.
I kept the yeast at the cold end of its range then slowly raised thr temp agter 3 or 4 days. Im curious how different this yeast is at the high end of its range. Plenty of esters etc from a dry yeast which is good since liquid yeast is expensive here.
Saturday is 3 weeks in the fermenter.
The sample tasted good and not too much alcahol taste so this one is a little sneekey...
Its actually the first belgian style beer I have tried (never tasted even a brought one before) but it seams to taste like the descriptions.
I used the gladfields german pilsner and a bit of their their aurora aromatic malt so both malts grown and malted in New Zealand so nice and fresh. Just based it on a couple of other recipes and came up with my recipe in beersmith.
The hops are czech sazz.
Now i have about 18Kg of german style pilsner malt left as I brought a 25KG sack to get the malt for the brew so I guess I should do a few more brews with pilsner malt but being uncrushed it will keep well so no hurry.
I'm thinking one of these with motueka hops might be quite nice but being my first of the style i used hops closer to the style.
Of course along with taking the sample and disposing of it correctly into my stomach I had to check and taste my nelson sauvan smash in the kegerator and its carbing up nice but a bit further to go, Nice and clear though.
I took my motueka toffee pale ale off the gas and shook the keg releasing gas a few times to reduce the carbonation as i managed to over carbonate it. Its been in the keg quite a while but hasnt really cleared up but i did forget the whirlfloc on that one. I took it from over carbed to just under so should be ok.
3 glasses of 5.5% plus the 9.5% sample tube was probably a bit much on a week night especially when i took my nightly pain killer. The one with a limit alcahol label... Oh well they just make each other more effective.
Gave a solemn burial at sea to the Racer 5 clone and Caribou Slobber that both got nasty infections for some reason that escapes me (not sure but think the cat knocked the airlock off of one, and the unseasonal heat the last two weeks helped as well), and brewed up a batch of american strong to replace them in the pipeline. It's in a swamp cooler in the coolest room in the house with a fan pointed at it so should be fine.
Checked gravity on festbier it is nearly done at 1.014
County_Brewer
Member
Sparkncode
Well-Known Member
Getting frustrated my my aching knee needing a rest so i played arround in beer Smith with my next brew, a porter based on a recipe i found on the net for a speights old dark clone.
If it wasn't for my knee it would have been brewed today.
After a bad week knee wise i really needed to rest it and let the inflamation settle but did manage the bottling of my belgium tripel yesterday, my first bottling in 9 months after buying kegs. Less annoying when you only need/want to do it for some brews.
Still looking good for my highest ABV brewed yet at 9.5%. Sitting at about 20C a light dusting in the bottom of some bottles already at 24 hours so hopefully it carbs quickly. Threw out some nice yeast from the fermenter but no immediate need for more belgium yeast when i cleaned the fermenter.
I'm a little concerned as i brought new 330ml bottles for this and am carbing to 3vols which i think is probably ok given the glass thickness...
The extra dextrose for carbonation really made me extra cautious about making sure it was well mixed without splashing of course.
Besides the porter i need to get another pale ale of some sort done. Just annoing when pain prevents brewing. Oh well in one month my knee gets nore cortisone so then back to brewing at full speed then.
Definitly want to get another lower abv beer on the go to keep my pipeline flowing and sane.
The belgium is more of a special beer than normal pipeline.
Some might get taken to my brothers for a house warming if its good when carbonated. All aamples tasted great so far.
If it wasn't for my knee it would have been brewed today.
After a bad week knee wise i really needed to rest it and let the inflamation settle but did manage the bottling of my belgium tripel yesterday, my first bottling in 9 months after buying kegs. Less annoying when you only need/want to do it for some brews.
Still looking good for my highest ABV brewed yet at 9.5%. Sitting at about 20C a light dusting in the bottom of some bottles already at 24 hours so hopefully it carbs quickly. Threw out some nice yeast from the fermenter but no immediate need for more belgium yeast when i cleaned the fermenter.
I'm a little concerned as i brought new 330ml bottles for this and am carbing to 3vols which i think is probably ok given the glass thickness...
The extra dextrose for carbonation really made me extra cautious about making sure it was well mixed without splashing of course.
Besides the porter i need to get another pale ale of some sort done. Just annoing when pain prevents brewing. Oh well in one month my knee gets nore cortisone so then back to brewing at full speed then.
Definitly want to get another lower abv beer on the go to keep my pipeline flowing and sane.
The belgium is more of a special beer than normal pipeline.
Some might get taken to my brothers for a house warming if its good when carbonated. All aamples tasted great so far.
Ran to the LHBS this morning when they opened to get a new thermometer for brew day today. I've finally gotten to the point where they know me by name there. Kind of nice.
catdaddy66
Well-Known Member
Came up with a recipe for a Belgian golden strong ale that could be ready-ish for the holidays if I brew it in the next month. I have one free fermenter that needs something bulk aged in it, so this is what was decided upon.
Husband went golfing in Bellingham so nothing to do but brew...made what I hope will be a hoppy-ish lager with two row, bittered with Warrior and flavored with Columbus and Amarillo. All cleaned up and put away now, it's naptime.
Must learn to filter my New England IPA when filing my keg. Went to tap after 2 days of cold crashing and nothing came out. Poppet was plugged along with dip tube. Did it 3 times and it finally started to work. Tried another glass ant it plugged again. Going to pull dip tube and cut off 3/8”. You live and learn. Any recommendations on a inline filter???
milldoggy
Well-Known Member
I use the brewerhardware with 200 micron. Got a thread around here someone on it
Found it
https://www.homebrewtalk.com/forum/index.php?threads/636379/
bushizell
Well-Known Member
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I starting cold crashing my beers from my busiest brew week 2 weeks ago. I'm entering my first competition and I brewed any time I had extra hours... Including a 10pm-3am brew!
1. 5.5% Cherry Smoked Rye IPA
2. 7% Massively Dry Hopped Red IPA
3. 4.5% Blonde Ale with 2% Honey Malt grist
4. 5% American/Belgium White Pale Ale
1. 5.5% Cherry Smoked Rye IPA
2. 7% Massively Dry Hopped Red IPA
3. 4.5% Blonde Ale with 2% Honey Malt grist
4. 5% American/Belgium White Pale Ale
Club collaboration brew yesterday with a local craft brewery started by three of our club members a couple of years ago.
Used their pilot system to brew 105 g of IPA.
All participants received 5-6g of wort to brew at home. Brewery fermenting the balance for the tap room.
Used their pilot system to brew 105 g of IPA.
All participants received 5-6g of wort to brew at home. Brewery fermenting the balance for the tap room.
sampled the barleywine one week into fermentation, down to 1.041. airlock activity has certainly slowed but still pinging along steadily. mofo is at 8.66% abv right now, should clip in around 12% when it is all said and done...
Brewing a dry nut brown ale. Last hop addition just went in.
