Who's brewing today? (9-21)

[Yuri_Rage]

Sweet! Beer's in the fermenter, OG of 1.058 - just a point higher than the recipe!

 

[Madtown Brew]

I brewed a belgian pale last night. Pretty simple recipe:
10# belgian pils
12 oz. caramunich
8 oz. belgian munich (8 L)
(a Jamil recipe)

1 oz EKG @ 60
.5 oz. Styrian @ 40 and 10 min
pitched w/ wyeast belgian ardennes

I kind of crapped out with this one because I decided not to make a starter. I also added an extra 12 oz. of dextrose to kick it up a bit. Meh, we'll see. Hopefully the fruitiness won't be too much. It is already bubbling after less than 24 hrs though, so I got that going for me...

On the plus side, I got my AG brew time below 5 hrs, which was pretty sweet because I still had time to do other things last night, such as satisfying the GF.

 

[The Pol]

OKAY, so my brew day went with ease with my new keggle and such, but I have a question! I used a 32qt, small diameter aluminum pot previously and now I have a 15 gallon keggle that is HUGE. SO, I am able to boil more vigorously, also there is alot more surface area... I noticed that I boiled off more than I have previously. Anyone else notice this before? What did you do to help rectify the issue? Should I add more grain, plan to run off more, and then I am kosher?! It looks like a nice heffe... anyone use the WLP380 before?

 

[Desert_Sky]

found a great recipe for a german brown with pilsner as the base malt, but lots of vienna and munich to back it up.

this is the second time Im doing this one. the first one didnt last long at all

 

[Brewsmith]

I bought ingredients for my Brown. At the store they put in 0.25 lb of Roasted Barley instead of Special Roast, and so when I found out I added the Special Roast as well. The brown is going to be a little darker and with a slight roasted hint to it, but it should still work. It will have the full range of dark malts...pale chocolate, chocolate and now roasted barley.

 

[ohiobrewtus]

I put the ordinary bitter to bed with an OG of 1.040. Pitched it on a yeast cake and attached a mondo blowoff tube. It should be kicking and screaming by the time I wake up in the morning.

 

[david_42]

Well it's Sat. already, but I'm doing the Brown Porter finally. This assumes the mice haven't gotten into the freezer.

 

[Ó Flannagáin]

Saison 566 starter is going strong, gonna beef it up a bit more today.

 

[Orfy]

I was going to.
But not now!!!!!

https://www.homebrewtalk.com/showthread.php?t=39486

 

[Beerrific]

No brewing today sadly. But I am drinking! And doing some much needed cleaning.

 

[david_42]

Three pints and 40 minutes into the boil.

 

[SW Brewer]

No brewing for me this weekend. I have brewed the last three weekends and SWMBO is starting to raise an eyebrow to me. Instead I racked my Anchor Liberty ale to its secondary, bottled my IIPA that I brewed in June, and installed a weldless fitting and ball valve onto my new keggle. All cleaned up and ready for a mountain bike ride!

Greg

 

[BrewBrain]

First rain of the season today, so no brewing for me. Probably wasn't going to happen anyway. I need to use up some crushed grains and hops soon though.

 

[Llarian]

Not until tomorrow, there's an AHA membership rally in 45 minutes I wanna go to instead. =)

-D

 

[david_42]

All done. OG two points high. This is the first ferment in the old kegger, now the fermentation cabinet. Works much better when plugged into the controller.

 

[niquejim]

I put the ordinary bitter to bed with an OG of 1.040. Pitched it on a yeast cake and attached a mondo blowoff tube. It should be kicking and screaming by the time I wake up in the morning.

I just did a bitter much like yours. Came in at 1.041(on target) and used fuggles and EKG. It has been bottled for 5 days and it is the clearest beer I've brewed yet . I can't wait to taste it.:rockin:

I brewed a couple of kits this weekend(forgot how easy those are) for samples at a Teach a friend to Homebrew Day.

 

[Ó Flannagáin]

Weighing out my grains now

Amount Item Type % or IBU
7.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 72.54 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 10.36 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.59 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 2.59 %
0.15 lb Caramunich Malt (56.0 SRM) Grain 1.55 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 16.7 IBU
0.50 oz Styrian Goldings [5.40 %] (30 min) Hops 7.2 IBU
0.25 oz Goldings, East Kent [5.00 %] (30 min) Hops 3.3 IBU
0.25 oz Hallertauer [4.80 %] (15 min) Hops 2.1 IBU
0.25 oz Black Peppercorn (Boil 5.0 min) Misc
0.25 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1.00 lb Turbinado (10.0 SRM) Sugar 10.36 %
1 Pkgs Belgian Saison II Ale (White Labs #WLP566) Yeast-Ale

 

[GrundleCruncher]

I'm planning on mashing at 150-152 for 60 min in my cooler/MLT (so no multi step or mash out).

What does this mean, with a rubbermaid mlt you don't need to mash out, why?

 

[Llarian]

Mashing in in about 30 minutes I think, if I can get off my butt and get the rest of my equipment setup.

Time for a pumpkin ale loosely based on RichBrewer's recipe, at request of my girlfriend. I'm always skeptical about pumpkin ales, so I figure its time to prove myself wrong. =)

-D

 

[Ó Flannagáin]

Well grains are weighed and crushed, a few adjustments due to stock. Off to the coffee shop to work for about 3 hours then back to brew into the evening!

 

[Kayos]

What does this mean, with a rubbermaid mlt you don't need to mash out, why?

He means that you can't exactly put a cooler on heat to do multi-step mashes. I figured out that if you have 10 or so pounds of grain, you can do a mashout step by adding 1 gallon of boiling water. Takes it to just below 170. That is a way to get the mashout step into a MLT cooler. Then sparge with 1 gallon less water.

 

[Ó Flannagáin]

Mashing in now, gonna be a 75 minute mash at 146-148ish. I want this one to be thiiiiiiinnnnn and dry.

 

[Brewsmith]

Heating mash water for the brown right now...

 

[Ó Flannagáin]

chilling down now THink I'm gonna be a bit under 5 gals though Not sure where I went wrong.