What I did for beer today

[JAReeves]

Dry hopped the PA in the keg.

 

[ba-brewer]

My 1925 AK birthday recipe (thanks to Ron Paittinson, who had to go back that far on my birthdate to find a flavorful yet low ABV recipe in his database) is ready to spund in the keg as soon as I kick one. My kidlet got me this recipe a few years ago, and it has PA (1054), XK (1040) and AK (1032) partigyles. This year I went for the PA version.

I have too many English yeasts. Winnowing out the herd. Like to get down to just 4 or 5 (my English flock includes Fullers, WLP85, West Yorkshire, London ESB, S-04, Adnans, Whitbread slp017, Burton, WLP85, WLP026 Premium.) For example, I will use Nottingham going forward to substitute for Irish ale yeast because they are really close to my palate. Just pitched a West Yorkshire vs Adnan's split batch yeast off 10 minutes ago.

I don't like London III (dull and lifeless), Windsor (too fruity), Yorkshire Squares (beyond my brewing ability and comes off most of the time like a Saison)

I have the same problem with too many british yeast and yeasts in general(I think I have 25), the need to reslant and verify dictates the yeast I use.

Were you the person that mixed a bunch of different yeasts into a monster mix a while back? If so how did that work out?

 

[3 Dawg Night]

Electrochemically etched volume markings on my boil kettle.

 

[BrewMan13]

Brewed up my first IPL yesterday; great efficiency as usual. Also kicked the oatmeal stout, cleaned the keg and tap line it was on. Want to keg the DIPA soon (already dry hopped, so clock is ticking), but it keeps burping.

 

[seatazzz]

Latest lager keg is going to kick soon (embarrassed to admit it's only been on tap less than a week, it's damn good) so upped the psi on the Citra/Galaxy IPA I kegged this weekend; half-carbed glass I'm sipping on now (it's been on serving pressure a few days) is quite tasty but will be better at full carbonation. Second IPA done on the Kveiking yeast; hazy as all hell, but it tastes great with nothing off. New lager fermenting at 55 is taking its damn sweet time, so need something else this weekend I'm thinking; might do another batch of Wit, this time with Pilsner malt and the Kveiking to get it on tap faster. I don't care about the clove/banana it's supposed to have, just want something nice, fruity, and crisp on tap fairly soon.

 

[3 Dawg Night]

Washed bottles. Maybe I'm still new to the hobby (my fifth batch is in the fermentor), but I don't find bottling quite the chore others seem to. I pour myself a beer, and it's nice to have a relatively mindless task to execute.

 

[kmarkstevens]

Were you the person that mixed a bunch of different yeasts into a monster mix a while back? If so how did that work out?

Yep, I called it the "beast yeast." It didn't turn out that well. I think because it included some yeasts that I don't like all that much (London III, Windsor, CDC, etc). I will try it again when I get down to say a half dozen "keepers."

In the meantime, I use WLP85 blend quite a bit (WLP002 and probably 007) because it attenuates 10-15% more than fullers, doesn't drop out too early, and still clears a lot. Plus, it was the one yeast I bought during a very quick 15 minute stop for a small flight at White Labs about 2.5 years ago.

I need to do a Whitbread split batch. That is, WLP017 versus S-04 versus a combo of the two.

 

[bracconiere]

i stuck a HomeBrewTalk sticker over the "This keg is property of 7-Up" sticker on one of my kegs....lol, next time i fill it, i guess i'll actually have to watch my mouth here

 

[aharri1]

Transferred my Wee Heavy into an empty brandy moonshine Barrel. Abv is 10% and used Omega Scottish ale yeast for the first time.

 

[JAReeves]

Put my Blonde on gas, pulled the trigger on a new burner and a stainless fermenter. Still shaking and rolling the cognac around the new barrel; can't wait until we get the chance to make the port that is going to go into it!

 

[Joshua Hughes]

Bottled a Pale and brewed a blonde

 

[firerat]

Rinsed and reassembled 2 kegs I had doing an oxiclean soak.

Drank beer.

 

[grampamark]

Kegged the Mosaic SMaSH I brewed 10 days ago.

 

[Dave Sarber]

Kegged the Mosaic SMaSH I brewed 10 days ago.

What's the SRM?

 

[Dave Sarber]

Bottling my last batch of experimental tripel today before I leave. It will have at least 4 weeks to bottle condition.

Ended up with 45 half liter bottles at 10.5 ABV and 39 IBU. Gives me something to look forward to when I get back!

 

[wilson42203]

After yesterday's brew day, this one is going in the fridge to ferment and eventually lager.

 

[BrewMan13]

Finally kegged the DIPA. Great attenuation, almost too good. Gonna need a minute for the alcohol taste to subside, which is not overpowering, but there.

 

[seanjwalker1]

Picked up grains and yeast for a small 2.5g batch of Mexican Lager for my neighbor; first trip to LHBS since the madness began! Dumped the crappy plastic drip tray for a new ss shiny drip tray. Ain't it purrtee!

 

[seatazzz]

Pondering on adding another tap to the kegerator; also need to install a drip tray. If I do four taps will need one 14" long and that's gonna run about $50, ouch. Current manifold is a 4-way but I have a splitter I can put on it, so i still have my dedicated force carb line. Also just did my nails (yes I am girly sometimes) so can't do much but think about it. And drinking on some truly lovely IPA on this hot stinky day. Bonus of kegging; can pull a pint without smudging freshly painted nails.

 

[seatazzz]

Oh and here's the kegerator after I had fun with the chalk pens. (yes tap #3 is bedazzled. Came that way but I like it.)

 

[Immocles]

Bottled a case of kolsch. Hoping the ferment didn't get too warm, did my best to keep it cool but a couple days might have spiked on me a bit. Sampled decent though and my experience is that kolsch (2565 yeast) always tastes a bit bland at bottling, but comes to its own after carbing and a few weeks in the fridge.

Tossed a bunch of bottles into the fridge for lagering. Its getting cramped in there so I packed up a few six pack samplers to hand out to some friends and family.

 

[fourfarthing]

Bottled up 2.5 gallons of my Biere de Miel

 

[JAReeves]

After work today, need to bottle up a couple six packs for bottle shares this weekend.

Edit: Cracked a tap filling bottles; apparently it was a very aggressive Blonde.

 

[seatazzz]

Cranked up the temperature on the ferment fridge to 63 (not difficult in this weather) to give the current lager a d-rest; it will sit there until Sunday night when I'll turn it down to 48 for a week. In the meantime doing my best to kill the current lager keg, so I can justify putting the American Strong keg that's been aging a couple weeks back in the kegerator.

 

[Joshua Hughes]

Got the car boys sitting out to bottle my dry stout, waiting on the wife and 4 year old to help. Cleaning bottles and planning my next brew

 

[Joshua Hughes]

After work today, need to bottle up a couple six packs for bottle shares this weekend.

Edit: Cracked a tap filling bottles; apparently it was a very aggressive Blonde.

 

[Joshua Hughes]

Got my stout bottled. Not as dark as I wanted. Think my roasted Barley was 300 L instead of 500 and my Maris otter isn’t as dark as the Order I just received. Oh well. I had 9 Guinness bottles I used to bottle and 2 bombers. Only a 1.5 gallon batch. Had half a bottle left that I will sample in a hour or so once the stuff settles.

edit. It looks pretty good. Tastes good too!

 

[JAReeves]

Picked up a used stainless fermenter, stopped at the LHBS to pick up some new silicon washers for it. Decided that since my cooling skills are about to go up; I may as well buy some Pilsner malt and lager yeast.

 

[duncan.brown]

Decided to see if I could get through two all-grain, full sparge, 90 min boil batches in a day on my three vessel electric HERMs system. Started at 6.30am and just finished final cleanup and mopping the floor now at 10.55pm. Exhausted, but I now have a kölsch and a best bitter in the fermenters.

The only screw up was forgetting to turn the cold water to my plate chiller on and dumping half a gallon of 212F kölsh wort in my fermenter while the O2 stone was running. Luckily the rest of the cool wort and glycol brought it down pretty quickly. Let’s see if hot-side airation is a thing...

 

[ba-brewer]

Cleaned a couple kegs then filled them up with a Victoria secret golden ale.

Made a starter to reviving some 3month old Imperial Pub yeast slurry for brew in a couple days. Looking like it is a awake already and want to play.