Separate names with a comma.
Discussion in 'Homebrewing' started by jbakajust1, Jan 2, 2019.
Buds are out soo its spruce ale time brewing 1 this afternoon and another on sunday
So far this week, kegged up my lager and 5gal of brown ale with the rest of the brown ale filling a barrel. Was gifted a hoprocket, so finally got the connects needed to plug it into my system and plan to brew an IPA this weekend to give it a first spin...
Harvesting dregs from Scratch Brewing’s turmeric tonic, (which is supposedly their wild house culture) to use in a watermelon weiße.
50/50 pils/wheat. No boil, no hops. Will rack onto a few puréed watermelons for a month before kegging, should be a good summer crusher!
Transferred my big-ass stout off the coconut and vanilla last night. Tastes amaaaaazing but I'm gonna let it condition until the weather turns cold again.
Brewing a GF Kölsch tonight:
Spalt & Tettenanger
Tomorrow I'll bottle the Raspberry Grisette.
Brewing an IPA today then a stout tomorrow using Black Walnut Syrup.
What is black walnut syrup?
We're having a party in a few weeks so I brewed up another IPA.
Pale Rice (for lautering)
Light Roasted Millet
Crystal Buckwheat 20L (shouldn't actually add much color)
Citra & Apollo
On a side note, I hate hydrometers and bottling wands....both broke this weekend. I've already replaced them multiple times.
Have you thought about going with a refractometer? I switched a few years ago and I love it.
I have one, but always thought it wasn't as accurate. Do you use it for post fermentation?
Yeah, I use it for everything. You have to adjust the readings with a calculator (there's one in BrewCipher, and there are a lot online as well), but beyond that I don't think it's inaccurate. Maybe a little imprecise sometimes, but for homebrewing purposes I think it's precise enough. Whenever I've bothered to compare it to my hydrometer it's given essentially identical readings (again, after adjusting with a calculator).
The big two advantages are (A) it's a lot harder to break than a hydrometer, and (B) it only takes a couple of drops of wort or beer. It is more expensive though.
I'll give it a go, tx!
Brewing up an imperial Irish stout tomorrow to be the last beer in my 10 gallon barrel. Want to have a little lower Abv barrel aged beer so aiming for 7.5%. As good as the beers have been coming out of the barrel I will be happy to not have to do double batches for awhile not to mention bottling 10 gallons of beer.
Will add that @VikeMan you were right about my "pastry" stout. Had my first bottle yesterday and carbonation was decent. Maybe a bit low but it's not a style that needs much and it tasted great!
Still pretty chilly where I live so I think I’m going to try something along the lines of what Jolly Pumpkin does to make their beers.
Let the wort cool outside overnight and pitch yeast tomorrow morning.
Still trying to figure out if I should pre acidify to 4.5 and how many IBUs I should shoot for. Plan on giving it 9 months to a year if it’s not tasting to odd after primary is done.
Kegged up my Witbier today as well as my Wheatwine that has been in a 5 gallon Whiskey (and honey) barrel for the past 2 months. Forgot to dump the Starsan after sanitizing, so it is no longer 11+%, but that 1/2 gallon was a perfect pH adjustment to make the finish sing.
Brewing chocolate stout with new coco nibs.
There are about 22 species of trees one can tap for making syrup. I happen to have a bunch on the property. My family likes it better than Maple syrup, much nuttier.
Just brewed 5 gallons of an oatmeal stout and fermenting with us-05
Mash & Boil is heating at home while I finish work. When I get off I will dough in for a super dry 4.6% estery session IPA. 2Row, Oats, Carastan, Carapils. Quick boil with a small 30 minute Azacca charge, then a WP of Chinook, Falconer's Flight, and El Dorado, with Mosaic and Citra cryo, as well as CTZ lupin powder. Fermenting with my Nectarine Blossom yeast at 75°F.
Love the delayed heating on my grainfather. I brew most Friday nights cuz it's so easy!
Giant yeast starter, I mean Blonde Ale today.
Admiral Gallagher’s Best Pale
Riwaka for bittering
Idaho Gem @ 20, 2oz @ 180, DH with 2oz
Gonna do another one tomorrow that will either be all Nelson I think.
Building up two strains to see how long I can keep them going.
TYB Midwestern Ale and yeast harvested from cans of Crooked Stave IPA.
I love Admiral's malts. Their Pilsner malt is the best I've ever tasted, personally.
This weekend: Bottling up the golden stout and brewing a SMaSH Pale Ale with Admiral Gallagher's Best and Mosaic. This will be kegged once our pilsner is tapped (it's pretty close, I think).
the IPA we brewed is taking a while to ferment, normally Imperial Yeast tears through my wort so I'm thinking this was maybe a little past it's prime? After 8 days it went from 1.062 - 1.028 but I'm still seeing activity. I raised the temp to hopefully get down to at least 1.018 but that still isn't great. I might give it an extra week or feed it some sugar?
The stout we were planning on brewing is getting put on the burner for now because we need some light beers for the hot months. Having a cajun boil in the summer so we want to have either a pils or pale on tap. Just an excuse to have a double brew day, I think.
On the schedule:
Milkshake IPA (always wanted to brew one so we are going to do a strawberry one, soon)
Stout with Hazelnuts & Vanilla
Old Ale w/ black treacle
I make maple syrup. Can you say when you tap and is the proces and equiptment similar, like temp and gravity? If so I may have to make some fer me. I have a few black walnut trees on my place.
It tastes great and uses the same equipment. However, I think maple syrup is 40:1 (40 gallons of sap equals 1 gallon of syrup) but black walnut is 80:1
Actually, it can be 20-60 to one for maple depending on the sap.
80-1 is very weak sap, what is the average expected syrup/ tap?
Last night I brewed a semi-impromptu Belgian pale ale. Mecca Grade Pelton & Shaniko w/ ~18% rye. Cashmere hops (Comet for bittering), Meyer lemon zest and lemon verbena at flame-out, and a co-pitch of Crossmyloof saison and "Belgian" yeast.
Airlock was already going nuts when I woke up this morning.
Kegged up a Citra/Mosaic IPA.
Also I'm currently toasting red lentils for tomorrow's Hefe brew day?!?! Lentils are used quite a bit in GF brewing due to the protein to fat ratio. I haven't enjoyed the commercial examples I've had, but they also used sorghum and rice syrups (which I don't care for). So, this is a 2 gallon experiment....we shall see.
Cool. I was just reading about the history of using malted peas and beans. It's an old article but interesting: http://zythophile.co.uk/2012/10/16/pea-beer/
This is apparently still a thing.
Bottleing spruce a le#1 and a ipa
Polished off the keg of a hoppy Pilsner this weekend, luckily we have a SMaSH Mosaic Pale Ale waiting to be kegged up now!
The golden stout precarbed tasted absolutely amazing. I was really surprised at the depth of flavor we achieved with this one. It's decadent without being overbearing and all of the flavors play off eachother perfectly. Can't wait for it to be carbed up.
Brewed for the first time in almost 9 months. I'm calling this a 'Dunkel Saison'
10 oz Caramel
5 oz Carapils
7-8 oz Rye
-steeped for 23 minutes then-
3.15 lbs dark liquid malt extract
3 lbs dry wheat male extract
-hop boil- 60 minutes
1 oz Tettnang
+30 minutes/ Pride of Ringwood
+50 minutes/ Coriander and a bit of yeast nutrient.
1 packet Belle Saison dry yeast
Pitched higher than I would have liked because I misread my thermometer, about 80 degrees. OG: 1.054. Fermenting warm at ambient temperature (76-79), after 60 hours will probably try to move to a cooler location. Nice krausen and aroma, hope this batch turns out tasty.
I finally got around to kegging this tonight. The sample I pulled has a somewhat citrusy and maybe ever so slightly phenolic note to it . It is a little difficult to say for sure what I was tasting. Will let it carb up and re-evaluate in a few weeks. If I had to categorize it to a style, maybe American blond? Unless it passes for a Norwegian farmhouse ale. I saved about a pint of yeast, which I may use in an IPA this weekend.
Kegged my cream ale. Just a little under two weeks in primary, no cold crash or finings. Should clear up nice.
My brewing partner. Helping blow off some O2. The pressure and sound makes her laugh.
Tonight I'm brewing up a 3 gallon batch of my GF Porter 3.0. Adjusted the grain bill slightly and will be racking onto cacao nibs in secondary. Trying to get my stash at full capacity for summer!
Brewing the TH-3 light pale ale.
About to get a starter going for a NEIPA. Going with Conan this time, which will be my first time using. It’ll be hopped with 1/2# of El Dorado, and 2 oz each of cryo Simcoe, Idaho 7, Mosaic, and Cashmere (getting rid of some leftovers).
just kegged and bottled 7 gallons of hoppy pseudo lager with Oslo kveik and centennial.
Just brewed a simple saison with some late El Dorado additions. Hoping for a tasty summer session beer.
In the middle of the whirlpool for an "IPA." A small Warrior bittering addition and then Citra/Simcoe/Amarillo all in the WP. Going to ferment at 85-90 with Voss Kveik. Should be interesting.