Brewing Activity March 2016

Discussion in 'Homebrewing' started by stealth, Mar 2, 2016.

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  1. redmaw

    redmaw Initiate (0) Jun 30, 2013 Pennsylvania

    Just put my first lager into the ferm fridge. A german inspired beer, brewed to no particular style guidelines - 10lbs vienna, 3 lbs pilsner, 1 lbs caramunich, hopped with 1 ounce hersbrucker each at 70, 15, and 1, with a big starter of wlp833. The brew day went pretty smoothly. Now i guess I just have to wait.
     
    #221 redmaw, Mar 29, 2016
    NiceFly likes this.
  2. invertalon

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

    Tapped two new beers today... My DIPA and Bohemian Pils! Both exceeded my expectations. The pils is a tiny bit on the hazy side, but I only took two small 5oz pours and likely still sucking up yeast from bottom of the keg. Second one quite a bit clearer than the first.

    Tomorrow I will enjoy full pours of them! Can't wait.
     
    #222 invertalon, Mar 30, 2016
    NiceFly and jbakajust1 like this.
  3. Brewday

    Brewday Zealot (721) Dec 25, 2015 New York

    That kettle looks like the same 15 gal bayou classic i just got. If it is, it's a great deal.
     
    #223 Brewday, Mar 30, 2016
  4. stealth

    stealth Pooh-Bah (2,023) Dec 16, 2011 Minnesota
    Pooh-Bah

    Added 3lbs of apricot puree to my stone fruit lambic (currently has 2lbs each of nectarines and peaches). Will be adding 2oz of apricot noyaux when I get them tomorrow/thursday.

    Started soaking 2 oz of the oak blend I used in 2015 None More Black in some High West Double Rye Whiskey. Will be brewing NMB 2016 (batch 1 of 2) next week with half getting the rye whiskey oak treatment, and the other half getting raspberries and cacao nibs.

    Also got all my ingredients today for two other brews I will be starting shortly - another batch of base lambic, and the third year of my spontaneously fermented lambic.
     
    #224 stealth, Mar 30, 2016
    GUNSLINGER, FeDUBBELFIST, ChrisMyhre and 1 other person like this.
  5. chavinparty

    chavinparty Zealot (653) Jan 4, 2015 New Hampshire

    Think Ill shoot for a cream ale
    almost 1.00 lb wholesale now
     
    #225 chavinparty, Mar 30, 2016
    ChrisMyhre and NiceFly like this.
  6. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Buddy let me borrow the 5L for the week and I got a 4L starter going last night.
    [​IMG]
     
    #226 jbakajust1, Mar 30, 2016
    FeDUBBELFIST, CurtFromHershey and ChrisMyhre like this.
  7. ventura78

    ventura78 Pundit (972) Nov 22, 2003 Massachusetts

    Long brewing shift today, 3 orval clones. Blowoff tubes currently in place

    [​IMG]
     
    #227 ventura78, Mar 31, 2016
    scottakelly, Tebuken, GUNSLINGER and 5 others like this.
  8. memory

    memory Zealot (700) Oct 2, 2005 Pennsylvania

    Brewed two Barleywines today. English and American.
     
    #228 memory, Mar 31, 2016
    scottakelly, GUNSLINGER, ChrisMyhre and 3 others like this.
  9. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    Was there a difference in the grain bill or yeast selection? I assume the hops varied quite a bit...
     
    #229 FeDUBBELFIST, Mar 31, 2016
  10. GormBrewhouse

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

    Brewing the hawian King ,an IRS with coffe, nibs and barrel aging on at A brewery. 7 barrels, wish me luck.
     
    #230 GormBrewhouse, Mar 31, 2016
    JrGtr, ChrisMyhre, CADETS3 and 1 other person like this.
  11. memory

    memory Zealot (700) Oct 2, 2005 Pennsylvania

    I used Safale S-05 for American. English I used Wyeast Irish 1084, whichs lists as American Barley, so maybe two American barleys, but I'm fermenting high 60s with the Irish for more complexity. Hopwise, S-05 used Magnum, columbus bittering. cascade, centennial, amarillo for flavor/aroma. For Irish hops I used Magnum, nugget for bittering, cascade, centennial, mozaic and styrian celia flavor/aroma. Both batches I added blood oranges with rind, no pith after flameout. Both batches with be dryhopped.
     
    #231 memory, Mar 31, 2016
    ChrisMyhre likes this.
  12. machalel

    machalel Initiate (0) Jan 19, 2012 Australia


    Moved onto Phase 3 yesterday, albiet with some modifications. Sour culture was held off until now, rather than added at phase 2. About 2.5kg (~5.5bs) of peaches added to 10L (2.5 Gal) of beer. Thinking about oaking it as well, but may hold off to see how it tastes first.
     
    #232 machalel, Apr 1, 2016
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  13. Conrad99

    Conrad99 Initiate (0) Nov 21, 2015 California

    Bottled my second batch, another pale ale. Went much smoother than last time. A partner is so crucial.
     
    #233 Conrad99, Apr 1, 2016
    ChrisMyhre likes this.
  14. StupidlyBrave

    StupidlyBrave Zealot (507) Jan 2, 2009 Pennsylvania

    Three kegs are empty. Starting a mosaic/citra IPA to remedy that.
     
    #234 StupidlyBrave, Apr 3, 2016
    Doomsayer52 likes this.
  15. AlHounos

    AlHounos Initiate (0) Nov 3, 2015 California

    I'm in-between brew systems, so in the meantime all I have is a crappy electric stove and a 3 gallon pot. Time for an extract no-boil kettle sour!

    Wheat DME to 1.038
    Sea salt, crushed coriander, no hops
    Pre-acidify to 4.5
    Goodbelly shot for 24-48 hours at 90
    Finish with US-05

    Pretty damn simple, excited to see how such a low effort beer will turn out.
     
    #235 AlHounos, Apr 3, 2016
    CarolusP, Doomsayer52, jbakajust1 and 1 other person like this.
  16. jlordi12

    jlordi12 Pooh-Bah (1,856) Jun 8, 2011 Massachusetts
    Pooh-Bah

    are you getting it cold first/
     
    #236 jlordi12, Apr 7, 2016
  17. brchapman

    brchapman Initiate (0) Nov 18, 2014 Georgia

    I am playing with WLP029 German Ale/Kölsch yeast, brewed a delicious Marzen and schwarzbier. Will brew a few others as well. Trying to stock up on 7 or 8 German beers for October!
     
    #237 brchapman, Apr 7, 2016
    scottakelly likes this.
  18. drinkybanjo

    drinkybanjo Crusader (457) Sep 4, 2008 New Jersey

    Kegged my Wit last night. I drank my two Hydrometer samples and I really like this beer. Can't wait until it's carbed up and ready to drink!
     
    #238 drinkybanjo, Apr 8, 2016
    scottakelly likes this.
  19. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    Kegged 5 gallons of my Enkel (trappist single) on Wednesday. Amazingly quick turnaround, I had a glass last night that was already pretty clear.

    I'm brewing a German-English hybrid Saturday that is closest to a Best Bitter. Recipe below...

    German-English Best Bitter (10 gal)

    12 Avangard Pale
    4.5 Biscuit
    1 UK 60

    1 oz GR Opal 6.3AA 60 min
    4 oz EKG 5.1AA 10 min
    4oz EKG 5.1AA 5 min

    WLP023 Burton Ale

    CALCS
    1.046 OG, 1.012 FG, 4.5 ABV, 37 IBU
     
    #239 scottakelly, Apr 8, 2016
    Last edited: Apr 8, 2016
    Hanglow likes this.
  20. corm44

    corm44 Pundit (847) Aug 28, 2014 New York
    Trader

    I will be kegging a beer for the very first time tonight. My fig, coriander and date Dubbel (I call it Dubbel Dating). it's tastey and right around 8%, which is what I was shooting for. Hopefully the kegging and carbonating process goes smoothly
     
    #240 corm44, Apr 8, 2016
    jbakajust1 likes this.
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