Nobody's brewing this weekend?

To go from preboil volume to (wort only) post boil volume (before racking/filtering) you don't need to compute hop absorption per se ...you would just need to estimate how much volume the hops themselves added. For typical recipes, you can simply ignore it.

 

I think if you know your brewing system, you can look at your recipe and your final volume and guess OG within 3 points or so. Always keep at least 2 hydrometers on hand (guess how I learned that?). You can calculate OG as described, but I think you know about where you are.

My mash tun failed on me today; my home made gaskets got torn. Some panicked and creative use of plumbers putty saved the brew day. Hopefully no putty flavor got into the wort...

 

Must be a good day for messups. What should have been a straightforward pale ale turned into a pain in the ass.
My timing got thrown off which is not a big deal but disrupts the flow. I was a gallon short on wort so I shifted boil times.

I have a yeast cake I am using so I have been collecting a few hundred ml to a flask, boiling and cooling then getting the yeast going. Except today I realized way to late that the flask was not as clean as I hoped, there were ******s stuck to the side from a previous brewday's neglect. Luckily I have other yeast on hand, I know always have dry yeast on hand...

Then some swarm of damn gadfly decides to hatch as I am racking to the fermentor. I think I kept them at bay.

 

Got a dunkelweizen on the stove. I made a 6 gal last week but missed mash, did alright this time. I might brew a single hop Galaxy IPA next weekend.

 

Amber Ale with northern brewer bittering hops and cascade as aroma.

 

Yeah, I sat down post-brew and went over everything, and I think I'm pretty close to what I expected to be given how everything went, maybe a point or two high due to a touch more boil-off than I intended. Close enough.

Haha, so yes, this hydrometer was my back-up. Stepped on the other one a couple of brew-days ago, and I kept forgetting to get a replacement back-up. I think this is my third stepped-on hydrometer...always rolling off the damn table.

 

I didn't hit this on the mark...hopefully next time:
http://hopville.com/recipe/138428

 

I think plumbers putty flavoring may be the next big thing. Lord knows we've tried everything else. Be sure to write down the brand, age, and amount used.

 

Made a Rye pale ale and a hefeweisan. Was thinking of adding spruce tips to the hefe for that citrus taste, but figured just leave it alone. That's what fruit is for.

 

brewed up the dubbel recipe in BLAM. Used Wyeast 3522....

also got to use my new 50' by 1/2 in. immersion chiller.

 

Bottled the last of my wedding beers tonight. Brown(ish) ale with hibiscus flowers, racked onto 6lb of blackberries & raspberries.

 

Did a dark mild for a wedding next month. Should be nice and sessionable for the crowd. Looking at 4.5% ABV and 22 IBU's.

 

I transferred my Maple Brown 7.9% (used 54oz pure maple syrup into the end of the boil) onto 2oz Medium Toast French Oak that I had soaking in Cabin Fever Maple Whiskey. Slight maple flavor came through but the maple whiskey soaked oak cubes will add a ton of maple, hopefully...

Now my question. I brewed a Hefeweizen 9 days ago. I am debating on kegging it tomorrow, at 10 days, so I can have it on tap this weekend as it's a beer my dad likes and my parents are coming down to CT from NH. Does anyone think that 10 days vs 14 days is a huge deal???

 

Why do you think 14 days is the right answer? Your hefe will be ready when the yeast say it's ready. Use a hydrometer to interpret what they are telling you.

 

It was fermenting like a beast for 3 days or so. Most vigorous through the airlock I have ever seen a batch, like 3-5 bubbles per second... ha-ha. I'm sure fermentation is over and I was going to take a reading before kegging it, just looking for advice if anyone has done this quick of a move to keg with a hefe. I just want to make sure that they yeast had time to clean up the by products since the active fermentation is over.

 

IMO, if there is one style that doesn't need much cleanup time, it's a hefe. Taste it. If it tastes good, keg it and make dad happy.