Brewing Activities (May edition)

Discussion in 'Homebrewing' started by GormBrewhouse, May 2, 2018.

Thread Status:
Not open for further replies.
  1. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Attempting another saaz lager. I have been reading where some brewers are using 5 or more oz of bottleing sugar per 5 gallons.

    Normally I use 3 per batch for other brews. What do you Brewers use?
     
    DrMindbender, Prep8611 and Eggman20 like this.
  2. invertalon

    invertalon Pooh-Bah (2,249) Jan 27, 2009 Ohio
    Pooh-Bah Trader

    It depends on your carbonation level you desire. For my lagers, I actually like higher volumes around 2.7-3vol's, or around 4-5oz of priming sugar if you are bottling.
     
    frozyn and GormBrewhouse like this.
  3. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Yep, I bottle and will try more sugar, thanks.
     
    Prep8611, frozyn and invertalon like this.
  4. frozyn

    frozyn Maven (1,435) May 16, 2015 New York
    Trader

    You can also check out http://www.brewunited.com/priming_sugar_calculator.php or another priming calculator to help decide how much to use. For 5 gallons at 2.7 volumes, it advises 4.97 ounces of corn sugar, so it seems your instincts are great.
     
    GormBrewhouse likes this.
  5. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    @minderbender 's post on Omega's new Hornindal kveik yeast inspired me to order some, and ferment a raw ale with it. Never brewed a raw ale, never fermented with kveik yeast.

    I want to create a 'hop tea' with 1 gal of boiling water, and add to the mash. My guess is, hops isomerization in boiling water is completely different than in wort... any advice on how to calculate IBUs in boiling water?
     
    #5 Lukass, May 2, 2018
    Last edited: May 2, 2018
  6. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Just put the lid on a Smoked Stout . . . pitched some rehydrated US-05 that looked so good I took a pic:

    [​IMG]
     
    Yalc, CADETS3, Beejay and 7 others like this.
  7. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Hopefully gonna brew a saison on Sunday. Plan to hit it at bottling with some Brett C and sit on it until fall. Weird grainbill, too: Maris Otter, toasted flaked rye, and a little GNO. UK Fuggles and Vojvodina. BE-134 (first time using this yeast, bought it on a whim a while back and has been sitting in the fridge for months). Basically, using up some odds and ends and hoping I have a nice, toasty, bready, earthy, spicy and slightly fruity crisp beer that should be tasting nice once cooler nights are back around.
     
    Sheppard, SABERG, meatst1ck and 3 others like this.
  8. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    bottleing irish stout
     
    Prep8611 likes this.
  9. Kamikazehops

    Kamikazehops Initiate (0) Feb 23, 2018 Texas

    Came across this NEIPA style recipe on Brewers friend. This will be my first BIAB batch, so trying this out as a 1 gallon batch. Ill be brewing this next week!


    2 lb American - Pale 2-Row 37 1.8 83.3%
    0.2 lb Flaked Oats 33 2.2 8.3%
    0.15 lb German - Carapils 35 1.3 6.3%
    0.05 lb German - Acidulated Malt 27 3.4 2.1%
    2.4 lb Total

    Hops
    6 g Magnum Pellet 15 Boil 60 min 69.42
    12 g Simcoe Pellet 12.7 Whirlpool at 205 °F 25 min 40.26
    12 g Galaxy Pellet 14.25 Whirlpool at 205 °F 25 min 45.18
    20 g Galaxy Pellet 14.25 Dry Hop 11 days
    20 g simcoe Pellet 12.7 Dry Hop 3 days


    Mash
    1.75 gal - 154 F 60 min

    Wyeast - London Ale III 1318
     
    frozyn, GormBrewhouse and loebrygg like this.
  10. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    I have 2 brews planned over the next week or two (probably one more this month, but still working out the details). The first will be a NE IPA with El Dorado, Mosaic, and Amarillo. Fermented with WLP644. The second will be a German Pils. The LHBS was out of WY2206, and I wanted a lager yeast I’ve never used so went with WY2007 instead. We’ll see.
     
    SABERG, DrMindbender, Lukass and 2 others like this.
  11. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Prickly Pear IPA on the agenda for today...with $25 worth :grimacing: of nectar added on day 3 of ferment.
     
    DrMindbender and GormBrewhouse like this.
  12. meatst1ck

    meatst1ck Initiate (193) Feb 22, 2015 Pennsylvania

    Back in the saddle after a 4 month hiatus...

    Got my hands on TYB House Sour Blend, ended up tossing in some WY3726 and some 3F/Tilquin dregs all in primary along with it as well, excited to see how this one turns out!

    Boil Time: 90 min
    Batch Size: 3.5 gallons
    Boil Size: 5 gallons
    Efficiency: 74%

    OG: 1.056
    IBU: 7.54
    SRM: 4.49

    FERMENTABLES:
    4.29 lb - Dingemanns Pilsner (67%)
    1.2 lb - American - White Wheat (20%)
    0.19 lb - Gambrinus Honey Malt (3%)
    0.72 lb - Flaked Oats (10%)

    HOPS:
    0.3 oz - East Kent Goldings, AA: 4.6, 60 min

    Infusion Mash @158F for 90 min

    YEAST:
    WY3726 Farmhouse
    TYB House Sour Blend
    3F/Tilquin dregs
    -Pitched at 68F, will hold at 68F for ~2-3 days, then slowly ramp up to ~78F for 2-3 weeks before racking to secondary for 6-12+ months

    WATER PROFILE:
    Ca2: 53
    Mg2: 5
    Na: 31
    Cl: 99
    SO4: 79
    mash pH: 5.25

    ~0.7oz Med Toast French Oak Cubes tossed in

    Notes/Thoughts:
    -Ended up steeping some additional flaked oats pre-boil at ~170F for a few min for unconverted starches for the brett/bugs, not sure if it really does anything (although I did overshoot my OG goal of 1.050 a bit, so perhaps that played a role lol).

    -Started my mash at 157.5F, and 90 min later was sitting at about 150.5F (Kettle wrapped in thick blankets and towels). Curious to see how fermentable the wort ends up being, but I'm glad to see some activity starting only 12 hours later.
     
    #12 meatst1ck, May 3, 2018
    Last edited: May 3, 2018
    skleice, DrMindbender, Lukass and 4 others like this.
  13. AleInAPale

    AleInAPale Initiate (0) Apr 16, 2018 Ohio

    bottling chocolate holiday ale(1 gal), adding in lemon zest tincture to my coriander weiss(5 gal), and brewing a honey blonde(5 gal)... all this weekend :beers: AND IT IS CINCO DE MAYOOOOO:stuck_out_tongue:
     
  14. invertalon

    invertalon Pooh-Bah (2,249) Jan 27, 2009 Ohio
    Pooh-Bah Trader

    Prepped grain, brewing water and equipment for a brewday after work tomorrow. Will be a NE IPA with Vic Secret, Galaxy and Simcoe. Around 6% ABV. Pitching WLP007 as the yeast of choice.

    Grist is 9# 2-Row, 2.5# white wheat and 1# Vienna.

    West coast water profile (300+ sulfates). Will hope to keg and spund by Mon/Tues and tap by May 12th for a party. Wee!
     
  15. Kraz

    Kraz Pundit (784) Feb 12, 2018 Indiana
    Society Trader

    I was concerned about my Wyeast 1318 smack pack nutrient not popping last Sunday, but, boy, I have nothing to be worried about. 5 days in and that yeast is still munching down hard. Might be the healthiest happiest yeast I have ever pitched.

    It is my first time using lactose though, is that why?
     
    DrMindbender and GormBrewhouse like this.
  16. csurowiec

    csurowiec Initiate (0) Mar 7, 2010 Maryland

    I have a starter of WLP530 spinning around on the cigar box stir plate. Hosting an event at my house with my club for AHA Big Brew tomorrow. All this talk of recipe formulation for the AP Dubbel has me making one tomorrow.
    11lbs Belgian pils
    .5lb caramunich
    .25lb special B
    1lb D-90 syrup
    Magnum to bitter
    Hallertau Mittelfru for aroma
     
  17. TheBeerery

    TheBeerery Initiate (0) May 2, 2016 Minnesota

    working on my control panel and interface...
    [​IMG]
     
  18. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    No, lactose is a non-fermentable sugar. That is why it adds body and boosts your FG.
     
    GormBrewhouse likes this.
  19. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    Just kegged a saison and English mild. Tomorrow brewing 20 gallons of ESB with a few homebrew club members. Overall we are brewing 150 gallons!
     
  20. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    Brewing a Paulaner Premium Pils clone/taste-alike tomorrow along with some changes in methodology - more of a low-oxygen approach.
    .
     
    DrMindbender and MrOH like this.
Thread Status:
Not open for further replies.