Brewing Activities (2020)

Haven’t brewed in quite a while. Will be brewing 11 gal batch of American stout. 6%, 50 IBUs. I try to fine-tune this recipe a little every year but it’s somewhere along the lines of obsidian and kalamazoo stout which are two of my favs. US-05 ferment on both batches, and am considering dry beaning one of the fermenters for a few days

 

Coffee? Vanilla? Pinto?

 

Jelly Belly? (hopefully not the buttered popcorn variety)

 

Ok I will. I love honey in beer. I didn’t see the point in letting the open bag sit around and I had to purchase a minimum of 1# so I just put it all lol

 

I don’t know if anyone gets as giddy as me watching fermentation happening? This A38 took off like rocket.

 

Looks like you put a video link in an image (picture) tag, which doesn't work (at least in my browser). Here's a direct clickable link.
https://i.imgur.com/r5H9CkQ.mp4

Also, looks like you don't have to worry about any wort/beer debris accumulating on the outside of your fermenter.

 

Oh, good point! Coffee. Haven’t decided what kind yet though

 

Just put the immersion chiller in on a 3 gallon batch of a Janet's Brown-inspired ale. It'll come in a little lower in ABV than the AHA-published version.

 

Lol,I see the video on my end. He’s a good dog.

 

Might brew 6 gal of golden sour today to fill my solera barrel after I take the first pull.

 

Request. Beer tommorrow.
I'm calling it the Drunkin King. Basically the Hawiian King imperial stout but I've been soaking oak and maple sticks in bourbon.

Normally do not use booze in beer , but when family calls, ya gotta do it.

 

I just kegged a Tripel and English mild. Gonna brew another IPA soon.

 

Nashville, TN is a homebrewing kind of town!




Had to set up a better blowoff obviously. When you brew with award winning folks though you should anticipate these reuslts.

 

First time posting here (other than rating some beers a couple years back). Been brewing very sporadically for about 2.5 years but I'm starting to get more into it now that I've traded 8 years of college tuition for a passable income.

I've brewed twice in the past few weeks:

Rye Saison (3.5 gal - BIAB - 10/24/20):
6 lbs Chateau pilsner
1 lb flaked rye
2oz Chateau monastique (added this on a whim while at the LHBS)
Mashed at 149 for 60min
60min boil
0.25oz Nelson at 60
0.25oz Nelson at 15
0.5oz Nelson at flameout
Pitched T58 and let it ride at room temp (65-68)
OG: 1.044 FG: 1.006 IBU: 34

Belgian Tripel (2.5 gal - BIAB - 11/7/20)
6.25 lbs Chateau pilsner
1 lb Candi syrup (simplicity)
Mashed at 147 for 90min
90min boil
0.5oz Saaz at 60
0.5oz Saaz at 15
Tried no-chill for the first time and pitched onto about 1/4th of the T58 yeast cake from the saison after bottling it on 11/8.
OG: 1.072 FG: ? IBU: 17

Here's hoping they turn out good. I'm just experienced enough to know that, if nothing else, I have almost certainly made beer. I'm planning on snagging a 10.5gal Anvil Foundry in a couple weeks, so I'm looking forward to dialing in my process a lot more - my efficiency both grain- and time-wise in these two brews was not exactly great.

 

Brewed up a scotch ale this weekend MO, Light Munich, uk crystal with a hint of uk double roasted crystal and pale chocolate. Went with wyeast Irish ale yeast and Fuggle hops. Planned to not brew again this year but 70 degrees in Minnesota in November is too good of weather to turn down an outdoor brew session! Short lived of course as it’s currently snowing

 

Super smooth brew day yesterday on the American stout.

18 lbs. (4.3 kg) American pale malt (2-row)
3 lbs. (0.57 kg) Chocolate malt
.5 lbs. (0.45 kg) Roasted barley
2.5 lbs. (0.34 kg) Crystal 120L
2 lb flaked oats

Mashed at 156F

1.5 oz Enigma (@ 17.4 AA%) at 60 min – 42 IBU
1 oz Chinook at 1 min
1 oz Idaho 7 at 1 min
1 oz Simcoe at 1 min

Fermenting steady at 68F with US-05

Interesting hops choice, I know.. but I had them all on-hand and needed to use them up.

It had been so long since I brewed last (June I think), that my mash cooler had some spotty mold inside of it, so had to give everything a hot Star San scrub down.

Decided on adding espresso beans directly to the fermenter for one of the 5 gal split batches. 2.5 oz for 24-48 hours

 

So this recipe is for a 10g batch? Also, you added the coffee beans to one fermentor for 24/48 hours then transfer to secondary? Do you wait for the fermentation to finish first?

 

@Lukass how big is your cooler tun and what was your grain to water ratio for your American Stout?