What I did for beer today

[Section1]

Kegged up a English Bitter I've been waiting on.

 

[Deadalus]

Took a couple pours off my Rye IPA and checked on my Schwarzbier I brewed yesterday. Nice start!

 

[duncan.brown]

Finishing up pressure canning 7.5 gallons of 1.036 wort for starters. Should keep me going for a while...

 

[JAReeves]

Finishing up pressure canning 7.5 gallons of 1.036 wort for starters. Should keep me going for a while...

View attachment 767114

I assume, since you are sterilizing everything, you don't need to refrigerate the wort?

 

[duncan.brown]

I assume, since you are sterilizing everything, you don't need to refrigerate the wort?

Yes, that’s right. Once the mason jars cool and vacuum seal, I put them in a plastic storage bin next to my malt. I dip them in StarSan right before I use them to sanitize the lid before opening.

 

[Rish]

Boiled and hopped a kettle sour Berliner, my first sour. I'll cool it, pitch the yeast and see what I get!

 

[hout17]

Well, I sniffed the airlock on a double IPA (Centennial hops) I have fermenting currently. I'm also using my Ispindel for the first time verse using a Tilt previously. So far the Ispindel is much more consistent (probably due to it's size). Such a nice aroma!

 

[JAReeves]

Been a week, so on Tuesday I did a closed-transfer of my CTZ SMaSH and made more mineral water for the family.

 

[bailey mountain brewer]

Built up starter number 2 and got it on the stir plate, getting ready for a dopplebock.

 

[seatazzz]

Stopped at the LHBS after work (conveniently about 1/2 mile from the office) to restock the two-row, also got some special B, some muslin bags for dry hopping, and his only pack of Imperial Loki for the NEIPA I'm brewing on Saturday. Once home I also popped a bottle of mead in the fridge to chill so I can "sample" it while I'm working from home tomorrow, for quality control of course. And paid the entries for the competition coming up, have all but one of them brewed and none bottled, another chore for the weekend. Taking husband to the airport Saturday morning for his guys trip to Vegas, so the weekend is for me and my brewery.

 

[VikeMan]

Kegged a NEIPA. Citra, Galaxy, and El Dorado. End-of-racking sample:

 

[kkuczma]

Our meetings average 8-12 people depending; don't think we've hit 30 as long as I've been in the club. I'm the new president, so increasing participation has crossed my mind, and I try to "recruit" homebrewers I meet in the wild, and have a sign up at the brewery where we hold our meetings. But I think I like the level we're at. Keeps it where everyone feels they can participate and aren't just going to a beer class or something.

Do you think some of it is shyness about joining? I embody imposter syndrome with some of my hobbies (including painting and homebrewing) and would feel intimidated about joining a local homebrewing group for fear I was too "amateurish" and not knowledgeable enough to contribute, or that I would look like an idiot when pressed to explain recipes or processes I'm not confident in explaining.

 

[BrewMan13]

Do you think some of it is shyness about joining? I embody imposter syndrome with some of my hobbies (including painting and homebrewing) and would feel intimidated about joining a local homebrewing group for fear I was too "amateurish" and not knowledgeable enough to contribute, or that I would look like an idiot when pressed to explain recipes or processes I'm not confident in explaining.

Somewhat, I know that was the case for me before I joined this club. Also I think another factor is people are very busy, and may view coming to the meetings as more of a chore. I mean, you can always brew without trekking to the meetings. But our newsletter goes out to 240 people and the attendance is how I described it earlier, so my immediate thought was how do I get more people there? But now I'm more interested in having quality meetings and events to make it worthwhile for the people that do show up, rather than just increasing attendance for the heck of it.

 

[kkuczma]

Somewhat, I know that was the case for me before I joined this club. Also I think another factor is people are very busy, and may view coming to the meetings as more of a chore. I mean, you can always brew without trekking to the meetings. But our newsletter goes out to 240 people and the attendance is how I described it earlier, so my immediate thought was how do I get more people there? But now I'm more interested in having quality meetings and events to make it worthwhile for the people that do show up, rather than just increasing attendance for the heck of it.

We just started a happy hour for local artists where I live and we are keeping it purposely small for the moment to dial in a stronger sense of participation and engagement, so I completely understand. We do want to expand it (we are trying to cultivate community!) but too many participants may also water down the experience. Good luck with it!

 

[Hoppy2bmerry]

Our meetings average 8-12 people depending; don't think we've hit 30 as long as I've been in the club. I'm the new president, so increasing participation has crossed my mind, and I try to "recruit" homebrewers I meet in the wild, and have a sign up at the brewery where we hold our meetings. But I think I like the level we're at. Keeps it where everyone feels they can participate and aren't just going to a beer class or something.

Having fun things to do is helpful… pub crawls, group brew days etc. Of course I do realize that the events the past couple years have limited those opportunities.

 

[BrewMan13]

Having fun things to do is helpful… pub crawls, group brew days etc. Of course I do realize that the events the past couple years have limited those opportunities.

Yeah definitely a light couple years. I've sort of stumbled into activities though, so no shortage this year! We have a big brew day planned at our host brewery, going to have a virtual talk with a rep from omega yeast, potentially another talk from yakima Valley hops, as well as standing offers from a local cider maker, and another local brewer who literally brews at a farm brewery.

 

[Hoppy2bmerry]

Do you think some of it is shyness about joining? I embody imposter syndrome with some of my hobbies (including painting and homebrewing) and would feel intimidated about joining a local homebrewing group for fear I was too "amateurish" and not knowledgeable enough to contribute, or that I would look like an idiot when pressed to explain recipes or processes I'm not confident in explaining.

I joined a local club, because I wanted to learn more, and the first meeting that I had attended to check them out, they had a discussion about malt. We chewed some kernels and sipped some malt tea, and I felt welcomed even though I didn’t have a lot of brewing experience at the time. The feedback about the beer I had shared was honest and helpful too. Hey this is good you should enter it into a competition… Funny thing is, I had entered it in a very first competition and later learned that I got a third place ribbon, which for me at the time, had me on cloud nine. It also showed that people in the club were giving objective feedback, and not just being nice to the new member.

 

[seatazzz]

I joined a local club, because I wanted to learn more, and the first meeting that I had attended to check them out, they had a discussion about malt. We chewed some kernels and sipped some malt tea, and I felt welcomed even though I didn’t have a lot of brewing experience at the time. The feedback about the beer I had shared was honest and helpful too. Hey this is good you should enter it into a competition… Funny thing is, I had entered it in a very first competition and later learned that I got a third place ribbon, which for me at the time, had me on cloud nine. It also showed that people in the club were giving objective feedback, and not just being nice to the new member.

There are a few clubs around me that I've thought about joining; for me it's getting off my kiester and making the effort to get there once every two weeks. And I'm kinda shy in social situations, to the point that even at 54 years old I don't like walking into a taproom/bar/tavern by myself. Husband has been nagging me for a couple of years to join a club, maybe this year will be the year.

 

[bracconiere]

this is my hydro flotaing at what i'd guess is 0.995...

i'm thinking i need a box of pippets though, and distilled water.....here's my uncalibrated digital refrac....

this is another preemptive "just planing tomorrows attack" post....i think even with the bubbles, 995 is ready for kegging! and a BRIX of 6.2 tells me, well, it probably needs to be calibrated? otherwise it's like 10% ABV....maybe if it tastes like gasoline, i'll post it in the begginers forum asking why! j/k+ (but i might in brew science! ) and... sorry

 

[Hoppy2bmerry]

There are a few clubs around me that I've thought about joining; for me it's getting off my kiester and making the effort to get there once every two weeks. And I'm kinda shy in social situations, to the point that even at 54 years old I don't like walking into a taproom/bar/tavern by myself. Husband has been nagging me for a couple of years to join a club, maybe this year will be the year.

Wow that’s a really active club schedule the LI clubs meet once a month. You can be shy, and act outgoing, as long as it isn’t too uncomfortable. One thing is for sure, you are an excellent brewer!

 

[leedspointbrew]

Planted a Cascade rhizome. Saved a perfectly good rack from the garbage, converted it into a trellis (here's hoping) :

 

[Beermeister32]

My keg of Stone IPA clone kicked halfway through filling my pint. Bummer!

 

[grampamark]

Kegged the Cali Common I brewed about 3 weeks ago. 5.25 gallons @5% ABV.

 

[camonick]

I cleaned 3 kegs and tap lines.
Kegged an Irish stout.
Brewed a NEIPA.

 

[aharri1]

You got some new toys to play with I found for a good deal from someone that didn't have the time to home brew anymore! Got a canular pro off of them too!

 

[earachemyeye69]

Kegged the Mexican and bottled the Rye Stout. Washed two fermenters. Planning a Japanese lager as soon as we free up a keg.
Using lager yeast since adding the aquarium chiller is so easy but still need to use up the Kveik at some point.

The plan.... Japanese Rice Beer 5 gallons
2kg rice crushed and cooked.
2.1666 kg 2 row
I gr gypsum.
A dash of lactic acid
Mash at 148 / 152 for one hour.
Sorachi Ace .5 at 30
.5 at 10
1 at flameout
34/70 two
Ferment at 13c for 10 days then raise to 21 for another 3-7 days.
Keg, condition one month (maybe)

 

[seatazzz]

Finally managed to get my butt moving and cleaned out the garage. Lots of trash & boxes out, winter things moved up to the rafters along with old fermenting buckets I don't use right now, floor swept, TONS of room out here now. Dogs are very confused. Still need to go buy a new mop head so I can get the crud off the floor, but quite proud of myself. Also just took the hopper off the grain mill to clean it, used some canned air on the actual mill and quite happy with the way it looks after three years of hard use. Relaxing now with a delicious glass of a blonde I did on Lutra, it's very tasty.

 

[bracconiere]

Finally managed to get my butt moving and cleaned out the garage.

i thought you were going to have your husband hire someone?

i got my fermenter in the fridge....? barley sprouts in the oven....

 

[hout17]

Opened the fermentation fridge door and got flooded with a beautiful centennial hop aroma. Double IPA is not far from final gravity can't wait!

Edit: I might hit up my LHBS tomorrow either for Irish Stout ingredients or an Irish Red can't make up my mind!

 

[bracconiere]

Opened the fermentation fridge door and got flooded with a beautiful centennial hop aroma. Double IPA is not far from final gravity can't wait!

View attachment 767706

i'm curious? so only after 1.060 it becomes a stairway to heaven? (and that's a big one!)