What I did for beer today

[kmarkstevens]

I am fortunate to have a top of the line Miele induction stovetop. It heats up much faster than gas. Have to watch that sucker closely for boil overs.

 

[seanjwalker1]

I discovered today with the Max Burton if you leave the top off the pot it takes much longer to reach boil. Took the top off and had the hop spider hooked on and left the pot spoon in and the temp dropped about 10° from 212 to 202. After 60 min 1st hop, put the lid on and within 10 min it was vigorous boil back to 212. Plus taking into consideration the 7.5 gal pot is a tad larger than what was intended for the 1800 watt burner. But all in all it performed adequately. I'm waiting on maintenance to fix my stove so I really didn't have much choice. I originally bought the induction burner to heat strike water. It did ok though, I'm not complaining. I may get a 5000 watt in the near future. I do have a gas burner I bought 3 years ago but I'm loath to use it outside here in S.E Michigan. Terrible air quality. Bugs, dirt, dust, pollen galore, enough to make a Beer God cringe. I'd have nightmares of all kinds of unwanted airborne critters growing slime in my wort

 

[aharri1]

Transferred a hazy I brewed for the alpha king competition for my Homebrew club. 66% 2 row and 34% flaked oats. 6oz CTZ/citra whirlpool split evenly. 8oz citra/CTZ dry hop split evenly. I used laerdal kveik which implemented a pineapple flavor/aroma.

 

[JAReeves]

Yesterday had a neighbor come by to ask if I had any sours available, so waiting for an outside opinion about my latest Flander's Red. Constructive criticism is always appreciated.

 

[HM-2]

Ordered hops from my local supplier

200g CF185 T90
100g CF184 T90
100g First Gold T90
100g Harlequin T90
100g Olicana T45
100g Target T90

Should cover me for my next few British beers.

 

[SteveH aka shetc]

Brewing a schwarzbier with some redneck pilsner malt that I won

 

[leedspointbrew]

Brewing a schwarzbier with some redneck pilsner malt that I won
View attachment 782444View attachment 782445

Looks good. I'll be bottling a Schwarz soon too.

 

[SteveH aka shetc]

Looks good. I'll be bottling a Schwarz soon too.

Tell you what, it smelled delicious while heating up to the hot break.

 

[seatazzz]

Worked from home again today, between telling drivers where to go tapped my latest WF lager and wrote a recipe for tomorrow. Now that drivers are all done sipping on more of that tasty lager, prepping some good dinner (pork chops and rice, yum), and planning to make some spearmint candy later. Or might just crash. Just a happy Friday.

 

[leedspointbrew]

Bottling the Cali Schwarz as I type. Hoping that it tastes as good as it looks.

 

[seanjwalker1]

Sniffed the airlock on the British Honey Brown ale. Bubbling happily away! Smells wonderful ! In 2 weeks I'll add a pound of Orange blossom honey. A bit worried about the temp. I usually stick all my ales in my freezing basement storage room. I prefer to ferment ales on the cool side. Temp was down in the low 40's Thur and Friday so I figured it would be ok in the garage. Today was running around a lot and the temp got up into the high 60s so I know the garage is on average 10° warmer plus internal activity. Ales just taste better to me fermented cooler. I'm gonna move it down to the basement and hope for the best.

 

[HutBrew]

Brewed a Vienna-Sterling SMaSH in my Zilla. Effed up by starting at 8pm… Lesson learned!

Tried too many new things for one batch- another lesson learned!

First time doing a mash out by raising the temperature to 170 before sparging. First time doing a hopstand as well- the temperature got away from me and dropped to 156*F. Had to raise it to 170 and hope for the best.

Managed to get the wort in my new Fermzilla by 12pm. BUT I nearly forgot to pitch the yeast. I realized as I was headed to bed and notice the yeast pack was taunting me from the countertop.

On top of everything i only got 4.75Gal into the fermenter because I skimped the sparge… again, LESSON LEARNED.

Overall good late night brew sesh, idk how SWMBO puts up with this hobby but we both can’t wait to try this batch!

 

[Hoppy2bmerry]

Cooked beets for an anti-imperial Porter, cleaned and pitched yeast, into last night‘s brew.

 

[BrewMan13]

Kegged the Lithuanian farmhouse ale and oatmeal stout. Developing quite the supply of brews now, so looking to chop something off my remaining (and fairly ambitious) brew schedule. Luckily I have 2 events coming up, so that should knock the volume down a bit.

 

[Group W]

System check APA 2 pressure transfer from BrewBucket.

 

[JAReeves]

Yesterday I wanted to transfer some beers around, but realized that it has been so long since I got to work in the brewery that I gave my transfer equipment a super-deep cleaning instead. Soaking hoses, fermenters, and hope to get to the kegs and whatnot on Wednesday when I have a night off. It's a step in the direction of a brewday, at least.

 

[Sunfire96]

Brewed a small batch of pumpkin beer. Tomorrow I'll cold crash a rye pale ale that I'm really looking forward to. I got a Prego jar full of Chico yeast from a local brewery and it is the cleanest slurry I've ever seen

 

[seanjwalker1]

Cooked beets for an anti-imperial Porter, cleaned and pitched yeast, into last night‘s brew.

I give up...what's an anti imperial porter ??

 

[Hoppy2bmerry]

I give up...what's an anti imperial porter ??

https://beerandbrewing.com/recipe-resist-anti-imperial-stout/Mine is a little lower OG so I’m calling it a porter and my beet addition is lower. Brewing it for Bluepoint’s Cask Fest HBCs are invited. I’ll name it “Russia is not Borg”, because the Ukrainian resistance is kicking ass, and will not be assimilated.

 

[seanjwalker1]

https://beerandbrewing.com/recipe-resist-anti-imperial-stout/Mine is a little lower OG so I’m calling it a porter and my beet addition is lower. Brewing it for Bluepoint’s Cask Fest HBCs are invited. I’ll name it “Russia is not Borg”, because the Ukrainian resistance is kicking ass, and will not be assimilated.

. Cool. All well and good except Russians are not makers of Imperial stout. Just drinkers. Historically it's a British creation. We have the Princess of Prussia later to become Empress of Russia , Catherine the Great , to thank for having a fondness of extra strong British stouts in her royal court thus taking on the name Russian Imperial...But I hear you ! ...don't know about the beets though...

 

[Hoppy2bmerry]

. Cool. All well and good except Russians are not makers of Imperial stout. Just drinkers. Historically it's a British creation. We have the Princess of Prussia later to become Empress of Russia , Catherine the Great , to thank for having a fondness of extra strong British stouts in her royal court thus taking on the name Russian Imperial...But I hear you ! ...don't know about the beets though...

Your history is correct of course, the beets “make” the beer Ukrainian. They also shared a beer recipe named Putin Huilo (Putin Di*khead) Putin Huilo | Pravda Beer Theatre | Lviv

 

[seanjwalker1]

Your history is correct of course, the beets “make” the beer Ukrainian. They also shared a beer recipe named Putin Huilo (Putin Di*khead) Putin Huilo | Pravda Beer Theatre | Lviv

 

[Ren06]

Schwarzbier brewing last night

 

[mattman91]

Had a spontaneous brew day yesterday evening . Brewed up a brown ale, but missed my OG by about 10 points. I think I was shorted on grains from the company I ordered from. Oh well.

1.045 OG it is.

I will say, however, Opal 22 smells soooo good.

 

[Ren06]

Had a spontaneous brew day yesterday evening . Brewed up a brown ale, but missed my OG by about 10 points. I think I was shorted on grains from the company I ordered from. Oh well.

1.045 OG it is.

I will say, however, Opal 22 smells soooo good.

Funny I just brewed spontaneously also my Brown ale and it hit right on target. Hopefully yours finishes low.

 

[leedspointbrew]

Just roasted 3 lbs of butternut squash for this Saturday's pumpkin Ale. My wife is starting to question my sanity.
Please ignore the empty Sam Smith bottles in the background.

 

[ba-brewer]

https://beerandbrewing.com/recipe-resist-anti-imperial-stout/Mine is a little lower OG so I’m calling it a porter and my beet addition is lower. Brewing it for Bluepoint’s Cask Fest HBCs are invited. I’ll name it “Russia is not Borg”, because the Ukrainian resistance is kicking ass, and will not be assimilated.

How did you cook your beets, how long will/did you leave the beets on the beer? Have you sample it yet to determine what it added to the beer?

The recipe has flaked oats so i was thinking if down at a lower gravity(~1050) it should make a decent oatmeal stout.

 

[Hoppy2bmerry]

How did you cook your beets, how long will/did you leave the beets on the beer? Have you sample it yet to determine what it added to the beer?

The recipe has flaked oats so i was thinking if down at a lower gravity(~1050) it should make a decent oatmeal stout.

I boilEd them with skins and about .5 inch of tops, then cooled and peeled them. Quartered the small beets, cut up the larger beets to about the same size, then roasted them on parchment (no oil of course) about 40 minutes at 325F. Cooled enough to bag and put in the freezer. I put the beets in primary after fermentation seemed done. Mushed them up and got them into a boiled mesh bag. They’ve been in a few days have added a lot of color, the flavor is pretty subtle, but by the time I got them processed and roasted I ended up with 11 oz of beets. Sorry for the sketchy details this is a one time creation for an event. If one has them ready, the beets can go in on the hot side. Over all it tastes pretty good, I used Polish hops. I’ll be moving this to a cask on Sunday. The yeast certainly got busy again with the beet addition.

 

[ba-brewer]

I boilEd them with skins and about .5 inch of tops, then cooled and peeled them. Quartered the small beets, cut up the larger beets to about the same size, then roasted them on parchment (no oil of course) about 40 minutes at 325F. Cooled enough to bag and put in the freezer. I put the beets in primary after fermentation seemed done. Mushed them up and got them into a boiled mesh bag. They’ve been in a few days have added a lot of color, the flavor is pretty subtle, but by the time I got them processed and roasted I ended up with 11 oz of beets. Sorry for the sketchy details this is a one time creation for an event. If one has them ready, the beets can go in on the hot side. Over all it tastes pretty good, I used Polish hops. I’ll be moving this to a cask on Sunday. The yeast certainly got busy again with the beet addition.

Looks more detailed then sketchy to me so thank you for all of the information. I was thinking just roasting the beets but had no idea on time and temp. I had a oatmeal stout in the works so I might give this recipe a try.

 

[Hoppy2bmerry]

Looks more detailed then sketchy to me so thank you for all of the information. I was thinking just roasting the beets but had no idea on time and temp. I had a oatmeal stout in the works so I might give this recipe a try.

You’re welcomed. Boiling before roasting makes them easy to peel. I saw a dude on YouTube that found a bottle of beet juice that he reduced and I think added to the boil. Upon tasting there was what was described as a mild “earthiness” from the beet addition. So it seems that even if one is not a fan of beets the beer will be drinkable.