What I did for beer today

[SteveH aka shetc]

Trying something with a fruited wheat beer. I heard on a podcast to add the fruit in 2 doses. 1st dose at high krausen. 2nd dose added towards end of primary to add balance of fruit for top note, or if kegging top note can be added after cold crash.

First dose added on day 2 of fermentation.

I'll be damned but I can't remember which podcast

 

[wetmk]

Trying something with a fruited wheat beer. I heard on a podcast to add the fruit in 2 doses. 1st dose at high krausen. 2nd dose added towards end of primary to add balance of fruit for top note, or if kegging top note can be added after cold crash.

First dose added on day 2 of fermentation.
View attachment 760520

I'll be damned but I can't remember which podcast

Good to see you're making excellent use of that weight bench

 

[SteveH aka shetc]

Good to see you're making excellent use of that weight bench

That's to keep the yeast fit

 

[JAReeves]

Good to see you're making excellent use of that weight bench

Some people take their 12-ounce curls more seriously than others.

 

[BrewZer]

Went to my LHBS (HBYOB) and picked up some essentials for a brew tomorrow: an ounce of Saaz, an ounce of Northern Brewer, a pound of Cara-pils, a pound of Vienna malt, and a packet of WLP036 Dusseldorfer Alt liquid yeast.

I still have several pounds of two-row brewer malt in the Big Bin.

I decided it was time to brew again when I ran out of empty bottle storage space.

 

[seatazzz]

Kegged, fast-carbed (and slightly over-carbed, oops), and tapped the Pilsner Urquell on Urkel that I brewed 2 weeks ago. It's already almost perfectly clear with NO gelatin added to the keg, and tastes fantastic. I don't do many cold-fermented lagers, but this one might change that. I really like the way this yeast drops out after crashing; not into a big flat gooshy cake but separate chunks kinda like curd. Very little got in the keg too.

 

[Tom R]

Kegged, fast-carbed (and slightly over-carbed, oops), and tapped the Pilsner Urquell on Urkel that I brewed 2 weeks ago. It's already almost perfectly clear with NO gelatin added to the keg, and tastes fantastic. I don't do many cold-fermented lagers, but this one might change that. I really like the way this yeast drops out after crashing; not into a big flat gooshy cake but separate chunks kinda like curd. Very little got in the keg too.

View attachment 760693

Just wait until it has a chance to lager for a month, it'll be even better then!

 

[loganklaas]

I kegged the Old Rasputin clone that I made from an extract kit. The sample tasted good. I’m looking forward to what it will taste like cold and carbed.

 

[grampamark]

Bottled the Brown Ale I brewed a couple weeks ago. Twenty-five longnecks and three 500 ml bottles.

After supper I labeled the bottles.

 

[ba-brewer]

Bottled the Brown Ale I brewed a couple weeks ago. Twenty-five longnecks and three 500 ml bottles.
View attachment 760710
After supper I labeled the bottles.
View attachment 760711

If you expand your product line to include a British brown ale you could call it "RJ Squirrel Nut Brown Ale".

 

[grampamark]

I did consider calling it “Moose and Squirell Brown”.

 

[aharri1]

Brewing a grodziskie today. 90% oak smoked wheat, 10% red wheat 34/70 yeast. All lubelski hops. Smells like bacon and bread!!

 

[RCope]

Ventured into wooden keg aging! Got a virgin charred 5 gallon keg, soaked it to make it watertight, drained it and added some Captain Morgan Spiced Rum to sterilize and add a bit of flavor. Racked a British Strong Ale into it. Will taste it after a week or so, I understand that it takes very little time to pick up flavor with such a small volume...

 

[RCope]

Brewing a grodziskie today. 90% oak smoked wheat, 10% red wheat 34/70 yeast. All lubelski hops. Smells like bacon and bread!!

On my "to brew list"...let me know how it turns out!

 

[aharri1]

On my "to brew list"...let me know how it turns out!

Will do man. I did one last year also with all smoked wheat... a little much too smoke so I cut it back this time

 

[aharri1]

Will do man. I did one last year also with all smoked wheat... a little much too smoke so I cut it back this time

 

[BrewMan13]

Kicked the weizenbock, so put the schwarzbier on. A bit of an off flavor, so not too pleased, since this beer was on point last time I brewed it. Anyway, bottled a bunch for future competitions.

 

[ba-brewer]

Today I played around with the thermostat of a mini fridge to see if I could get it cool to cellar temps. It is looking like I can get it to regulate at about 52F without using an external temperature. Plan to use for keep a few bottles of British beers at a bit warmer temp than the keg beers I serve at the low 40s.

 

[BrewZer]

And, as promised, brewed 6 gallons of what I'm calling European On My Leg Hybrid Ale. It's got American 2-row, Vienna and Cara-pils malts, German Northern Brewer and Czech Saaz hops, working with Dusseldorfer Alt yeast.

It's an all-grain, BIAB concoction. It's going into 22 and 12 oz bottles in about 3 weeks.

 

[seatazzz]

Just kegged the beer I brewed last weekend that was fermented on Lutra, first time using this yeast. Sample tastes amazing, very crisp, a bit floral, and the yeast dropped out great. Grain bill was 8lbs pilsner and 2lbs two-row, with Saaz for bittering and nothing late; pretty much my basic lager recipe. So I'm calling it a kolsch, since Lutra is technically an ale yeast.

 

[Hoppy2bmerry]

Will do man. I did one last year also with all smoked wheat... a little much too smoke so I cut it back this time

All depends on who’s judging it! I’ve gotten several first places with practically 100% smoked wheat yet, not so great commentary from mid-west comp judges saying too smokey can’t taste the other flavors etc. I don’t take it personally because not many Americans (including myself) have tasted Grodziskie from Poland.

What I did for beer today, is put together a tripel recipe, get a yeast starter going for a near brew day, and hope it’s ready for the Big Brew Off in May.

 

[Hoppy2bmerry]

Just kegged the beer I brewed last weekend that was fermented on Lutra, first time using this yeast. Sample tastes amazing, very crisp, a bit floral, and the yeast dropped out great. Grain bill was 8lbs pilsner and 2lbs two-row, with Saaz for bittering and nothing late; pretty much my basic lager recipe. So I'm calling it a kolsch, since Lutra is technically an ale yeast.

What temp did you use to ferment? Just curious.

 

[grampamark]

Kegged the ”Americanized” Scottish Ale I brewed earlier this month (think: Cold Smoke). Ended up with exactly 5 gal in the keg (by weight). Kegerator is full so it went in the cold room for awhile.

 

[Beerstein]

I kegged an english ale, then i kegged an stout loosly based on Deschutes Obsidian, then i cleaned three fermenters, wiped out my keezer, filtered water for tomorrow, dry hopped an ipa with 8oz! Ordered more tri clamp fittings, and probably something else…..

 

[seatazzz]

What temp did you use to ferment? Just curious.

Pretty much room temperature. It was 84° when I pitched, and it fermented in the house which is about 72°. Had it in the warmest room in the house wrapped in a towel. Had action in about 4 hours, and krausen dropped like a rock after 2 days. SG was 1.055, finished out about 1.011.

 

[Scottyward]

Been a busy year, so behind on brewing. busy Brew day with 5 gal recipe for black IPA and 5 gal of Hefeweizen. Bottled 2 gallons of a 5 gallon bourbon barrel stout which aged in a barrel Since November. Closed transferred to a keg,which I pulled the bottles from. will put the rest on tap when I have a open spot. Next weekend, a dessert stout for the lady of the house.

 

[loganklaas]

I dumped the trub jar on my Catalyst conical fermenter for a Belgian Pale Ale. Also cleaned, lubed, and sanitized the keg it will go in. Now I’m enjoying a pint of Old Rasputin clone I brewed.

 

[DBhomebrew]

Set up my BrewCipher 7 template. Built my next recipe in it.

 

[JAReeves]

Checked samples: red wine barrel-aged blackberry cider, blackberry wine, wild-fermented apple & passionfruit cider, and bourbon-barrel-aged imperial stout.
Transferred the lager into a purged keg. It’s Maris Otter, Jasmine Rice, Saaz, and Huell Melon, WLP800-Pilsner. Unique and clean and maybe I might have to do it again.
Bottled the red wine, our son likes bottle filling.
Cleaned a fermenter and two kegs.
Made more mineral water for the family.

 

[JeffersonStateBrewing]

Ventured into wooden keg aging! Got a virgin charred 5 gallon keg, soaked it to make it watertight, drained it and added some Captain Morgan Spiced Rum to sterilize and add a bit of flavor. Racked a British Strong Ale into it. Will taste it after a week or so, I understand that it takes very little time to pick up flavor with such a small volume...
View attachment 760766

Where did you get that beautiful keg? I want a one !