What I did for beer today
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Bottling the first of my English SMASH grain series. It's Chevallier and Maris Otter today. On deck to brew is the same bog standard recipe with Golden Promise and Pearl (mash 154F, ferment 64F, OG ~1044, Notty, First Gold IBU ~32, English water treatment). In the pipeline will be Irish malt and a north american 2-row.
Am I missing an English malt that I shouldn't be? Chevallier was the go to malt for 100 years of English brewing (I'm trying for the first time), and these days it's pretty much Maris Otter and/or Golden Promise as the go to. I've got some Pearl winter malt, and I do like me some Irish for the dry stout.
Anyone with a recommendation of a north american 2-row that most resembles an English pale malt for comparison purposes?
Am I missing an English malt that I shouldn't be? Chevallier was the go to malt for 100 years of English brewing (I'm trying for the first time), and these days it's pretty much Maris Otter and/or Golden Promise as the go to. I've got some Pearl winter malt, and I do like me some Irish for the dry stout.
Anyone with a recommendation of a north american 2-row that most resembles an English pale malt for comparison purposes?
This is what I have been using and have been quite happy with. Canada Malting Superior Pale Ale Malt
Sorted brewing stuff: recycled some, trashed some, put some aside for sale, and reorganized the space for the keepers.
Nah. I'm Salary so they can exploit me as much as they want. Fortunately I like what I do and get along with my coworkers for the most part. I'm in transportation (ocean cargo) which is an essential business so I've been working straight through since this whole mess started.i thought they did away with that in the primitive days? got my sympathy.
![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)
bracconiere
Jolly Alcoholic - In Remembrance 2023
LOL!! I've got such a specialized job (container dispatching) that nobody I work with can do it. I've been doing the same thing for 13+ years until it's pretty much a no-brainer for me. Our robot overlords (super-big mega corporation that owns us) won't let us hire anything but temps, the last three we got to try and help me got completely overwhelmed by the sheer mass of work that's involved. I've put in for vacation in June (husband and I are taking a road trip to Vegas, then swinging up through Idaho & Montana to visit kids & relatives) and they still haven't approved it because there's no one to cover for me yet.
Anyway, what I did (or plan to do) for beer today; pretty much got this weekend's recipe done in my head, will go with a straight two-row base, with Mosaic for bittering and a mix of Mosaic & Idaho 7 late....or maybe no bittering hop at all and dump everything in late. Dunno yet, still have time to decide. In the meantime, these kegs aren't going to empty themselves....hubby's bowling night and I've got some drinking to do.
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And that's exaxtly why you should tell them you are going on vacation, and not ask for permission.
Took my first reading of my attempt at Yooper's Hoppy American Ale. OG was 1.069 and now it is at 1.015. Not too shabby. It will be one week tomorrow so maybe it is done. I'll let it sit a few more days to see if it drops any and then put it in the secondary and cold crash it.
Bottled my hefeweizen. Pretty tasty, even flat!
Bottled the Vienna lager. Got around to brewing it late, but glad to have gotten it fermented and finished before the basement got too warm. One of my favorite styles. All fermenters currently empty though
Sniffed at my dry hopped mango sour in the fermenter for what seemed like an eternity. Been a day since I added the mango and hops (sabro and citra) and my god does it make the brewing closet smell delicious!
SteveH aka shetc
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Prepared some petri dishes for yeast hunting.
Researched keezers. I really don't mind bottling, aside from the time it takes away from the family. Being able to rack from fermenter to keg and drinking in 3-4 days sounds really attractive! Now, I just need to convince my wife that we have room for it in the garage . . .
Get one big enough so you dont have to drink it in 3days. Might be a personal problem but I prefer my beers after a few weeks of cold conditioning(even the hoppy ones).
SteveH aka shetc
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The trick is to make it look really nice and then keep it inside the house. The wifie originally objected to this idea but she likes it now as it is convenient and the center of attention with guests.
I meant "ready to drink" in 3-4 days. I'm the only beer drinker in my house, so if I'm draining a 5 gallon Corny in 3-4 days, I need help!
I understood. Even though I could have my beer carbonated enough to drink in 3 or 4 days I think they taste better after 3 or 4weeks. It is all a personal preference. I started with smaller kegs and smaller freezer but found I wanted more variety and did not want to buy beer so I had to get a second freezer. I would guess most people wished they had room to add another tap or cool another keg so work in some room for expansion in your shopping if you can.
What I plan to do for beer today is to go over ways to rebalance my kegs. I have 4 taps that like to have a particular type of beer cold and ready. Current choices are a balanced blonde/golden ale, an IPA, a lager and a English bitter. I have a collection of 5, 3 and 1.5gal kegs so once in a while I need to make adjustments to what goes in what and still have variety as preferences change.
Fermentors are full so I will take a peek or two to make sure they all happy. Might need to do some load leveling on the kegs later to make there is room for the next stuff too.
Fermentors are full so I will take a peek or two to make sure they all happy. Might need to do some load leveling on the kegs later to make there is room for the next stuff too.
I also find that I have fewer problems with foam when I carb slowly at serving pressure.
BrewMan13
Whole Nother Level Brewing
Thursday: dry-hopped the NEIPA, kicked the adambier so I cleaned the keg and line, got a starter going for the maibock; Friday: shipped my NHC entry out, did the rest of the prep for brewing the maibock; today: actually brewed the maibock (great efficiency, so pleased with that); and tomorrow I'll be kegging the NEIPA.
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Bottled a case worth of British strong ale that will be about 7.3% when done carbing, just gotta be patient for at least 2 months...
Threw my wlp005 starter in the fridge and weighed up base malt and milled specialty malts for my strong bitter I'm gonna brew tomorrow, will be my first go at that beer using home cooked cane sugar invert#2 at 8% of the bill.
Threw my wlp005 starter in the fridge and weighed up base malt and milled specialty malts for my strong bitter I'm gonna brew tomorrow, will be my first go at that beer using home cooked cane sugar invert#2 at 8% of the bill.
Attachments
The bottle filler malfunctioned and the GF was a champ filling the bottles with a leaking bottling wand- made a mess and had to toss 2 cardboard bottle cases. Ended up with 41 bottles.
The hydrometer sample tasted nice and clean, but I could have hoped for a little more flavor, but still more than happy with my first all grain batch!
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Fully understood. An alternative approach is to juggle a couple of kegs. The standard on line homebrew sites have a 4 pack of used corny kegs every once in a while at a great price. I have 3 5 gallon kegs and a 3 gallon keg, and a second fridge in the garage. I fill up one side with a single keg and CO2, and the rest is our overflow fridge/freezer. Occaisionally, I will put in a 5 gallon and a 3 gallon. But I digress. What I do is typically have 3 of the 4 kegs with something in them. Usually, I have one in the fridge that I drink until it's gone (about a week). However, if partway thru, I get tired of it, then it sits in the cooler garage whilst keg #2 goes in the fridge. OR I can have a keg in overnight, pull it out, and put the second one in the morning, and by evening have a cold keg and a "cellar temperature" keg for my English. Also usually have a keg or two spunding at diacetyl rest temperature and then garage temp conditioning. My point being that one can have a single cooled keg, yet juggle to have 2 or 3 pseudo on tap. Works better if you like English style cellar temperatures.
I do admit that once the divorce gets finalized, I may get a keezer with a couple of taps. Anyhoo, a couple of ways to skin a cat.
