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Posted: 1/30/2015 5:35:08 PM EDT
[#1]
Lagunitas IPA clone
Split Open and Melt Imperial stout Have the grains for a Gulden Draak clone but no room in the fermentation chamber. |
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Posted: 1/30/2015 7:03:59 PM EDT
[#2]
Vienna (pseudo) lager.
2 weeks at 58 F and then going to lager it for 2-3 weeks at 34 F I used WL German Alt/Kolsch yeast |
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Posted: 1/30/2015 7:22:38 PM EDT
[#3]
Bourbon Barrel Porter aging in the secondary
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Posted: 1/31/2015 11:49:01 AM EDT
[#4]
A Midwest Supplies Flat Tire extract clone kit went in last weekend. I'm about to bottle a show mead.
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Posted: 1/31/2015 10:30:35 PM EDT
[#5]
2 fermenters full of fizzy yellow beer lager. Tomorrow, the same fermenters will be filled with fresh fizzy yellow wort, as the first 2 will be going into secondary.
I saved myself the cost of a batch of yeast. 
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Posted: 2/1/2015 5:02:24 PM EDT
[#6]
Quote HistoryJust transferred the above to the keg. Currently 45 min into the boil for a Stone Ruination Clone. Second go at this recipe, also. First attempt was awesome, can't wait for this one! 
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Posted: 2/3/2015 6:07:48 PM EDT
[#7]
Quote HistoryQuoted:
Lagunitas IPA clone Split Open and Melt Imperial stout Have the grains for a Gulden Draak clone but no room in the fermentation chamber. Tell me more about this Gulden Draak. I love that shit! I have a recipe I found on the interwebs but I am not 100% sold on it. It is about $80 or so worth of ingredients and I didn't want to mess it up. Do you have an extract version for it? I haven't quite graduated to all-grain, but I am looking in to BIAB. Joe |
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Posted: 2/5/2015 8:30:00 PM EDT
[#8]
5 gallons of a yuengling clone
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Posted: 2/6/2015 6:19:40 PM EDT
[#9]
A all grain Pumking clone that I will age in keg until fall.
ETA: This batch came out about .75 gal short of my 5.25 gal target. Not sure what I did wrong but the post boil gravity was very close to the recipe. |
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Posted: 2/6/2015 10:36:39 PM EDT
[#10]
Quote HistoryQuoted: A all grain Pumking clone that I will age in keg until fall. ETA: This batch came out about .75 gal short of my 5.25 gal target. Not sure what I did wrong but the post boil gravity was very close to the recipe. What type of adjuncts are you using?
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Posted: 2/9/2015 2:34:30 PM EDT
[#11]
Primary-
Irish multi-grain red English style Pale Ale Secondary- Oak Aged British Bitter |
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Posted: 2/10/2015 11:56:47 AM EDT
[#12]
I have a Stone IPA clone fermenting right now. I made a yeast starter Thursday evening (White Labs 001) and brewed the beer on Saturday. My OG was @ 1.074 when I finished and snapped the lid on my 5 gallon bucket and popped an airlock on the top. I wasn't thinking though, yeast starter + 1.074 O.G needed a bit more than an airlock, I needed my blow off tube
 Apparently when the small airlock clogged enough pressure built up that it actually popped the lid off the 5 gallon bucket  . After I washed all the "splatter" of the walls and replaced the airlock it's bubbling nice and gently now. The lid never left the top of the bucket but it was just setting on the top when I found it.
Wonder how much pressure it actually takes to pop the lid off the 5 gallon bucket? It snaps on pretty tight. |
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Posted: 2/15/2015 12:19:18 PM EDT
[#13]
Quote HistoryQuoted:
Wonder how much pressure it actually takes to pop the lid off the 5 gallon bucket? It snaps on pretty tight. True, but it's also a quite large surface area. Let's ballpark it at 12" diameter, that's 100+ sq in of surface area. One psi would be over 100 lb of force. I have blown many airlocks and lids because I'm too lazy for blow off tubes.
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Posted: 2/15/2015 8:21:10 PM EDT
[#14]
Brewed a single hop pale ale today with chinook
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Posted: 2/16/2015 1:40:14 AM EDT
[#15]
got a stout perking away behind me.
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Posted: 2/16/2015 9:58:24 AM EDT
[#16]
Primary-
Irish multi-grain red English style Pale Ale Stone Self-Righteous CDA clone Secondary- Oak Aged British Bitter |
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Posted: 2/16/2015 2:49:31 PM EDT
[#17]
I have a cider ready to get racked to secondary and have tart cherry juice added. Should be interesting to see how it turns out.
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Posted: 2/20/2015 12:15:47 AM EDT
[#18]
First time brewer here. Still waiting on a wort chiller but I will be attempting to brew an Irish Red Ale (extract kit).
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Posted: 2/20/2015 12:18:35 AM EDT
[#19]
Quote HistoryQuoted:
True, but it's also a quite large surface area. Let's ballpark it at 12" diameter, that's 100+ sq in of surface area. One psi would be over 100 lb of force. I have blown many airlocks and lids because I'm too lazy for blow off tubes. Quote HistoryQuoted:
Quoted:
Wonder how much pressure it actually takes to pop the lid off the 5 gallon bucket? It snaps on pretty tight. True, but it's also a quite large surface area. Let's ballpark it at 12" diameter, that's 100+ sq in of surface area. One psi would be over 100 lb of force. I have blown many airlocks and lids because I'm too lazy for blow off tubes. I launched a lid once that landed a good 5 feet away
I harvested some of the yeast before I put the lid back on. 
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Posted: 2/20/2015 2:12:38 PM EDT
[#20]
Quote HistoryQuoted:
I launched a lid once that landed a good 5 feet away
I harvested some of the yeast before I put the lid back on. 
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Posted: 2/20/2015 2:34:55 PM EDT
[#21]
Quote HistoryQuoted:
I launched a lid once that landed a good 5 feet away
I harvested some of the yeast before I put the lid back on. http://i.imgur.com/sCL5y4E.jpg Quote HistoryQuoted:
Quoted:
Quoted:
Wonder how much pressure it actually takes to pop the lid off the 5 gallon bucket? It snaps on pretty tight. True, but it's also a quite large surface area. Let's ballpark it at 12" diameter, that's 100+ sq in of surface area. One psi would be over 100 lb of force. I have blown many airlocks and lids because I'm too lazy for blow off tubes. I launched a lid once that landed a good 5 feet away
I harvested some of the yeast before I put the lid back on. http://i.imgur.com/sCL5y4E.jpg 
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Posted: 2/20/2015 2:48:32 PM EDT
[#22]
Quote HistoryQuoted:
I launched a lid once that landed a good 5 feet away
I harvested some of the yeast before I put the lid back on. http://i.imgur.com/sCL5y4E.jpg Quote HistoryQuoted:
Quoted:
Quoted:
Wonder how much pressure it actually takes to pop the lid off the 5 gallon bucket? It snaps on pretty tight. True, but it's also a quite large surface area. Let's ballpark it at 12" diameter, that's 100+ sq in of surface area. One psi would be over 100 lb of force. I have blown many airlocks and lids because I'm too lazy for blow off tubes. I launched a lid once that landed a good 5 feet away
I harvested some of the yeast before I put the lid back on. http://i.imgur.com/sCL5y4E.jpg Wow |
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Posted: 2/20/2015 3:20:08 PM EDT
[#23]
Cascade pale ale and a saison just finished bubbling
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Posted: 2/24/2015 6:48:04 PM EDT
[#24]
Quote HistoryQuoted: Tell me more about this Gulden Draak. I love that shit! I have a recipe I found on the interwebs but I am not 100% sold on it. It is about $80 or so worth of ingredients and I didn't want to mess it up. Do you have an extract version for it? I haven't quite graduated to all-grain, but I am looking in to BIAB. Joe Quote HistoryQuoted: Quoted: Lagunitas IPA clone Split Open and Melt Imperial stout Have the grains for a Gulden Draak clone but no room in the fermentation chamber. Tell me more about this Gulden Draak. I love that shit! I have a recipe I found on the interwebs but I am not 100% sold on it. It is about $80 or so worth of ingredients and I didn't want to mess it up. Do you have an extract version for it? I haven't quite graduated to all-grain, but I am looking in to BIAB. Joe
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Posted: 2/25/2015 12:06:06 PM EDT
[#25]
Quote HistoryQuoted:
Clone Brews (book) had a recipe for it, but I had to modify it a little since I couldn't find one of the malts. Used dark Belgian candi sugar instead of a German Dark malt of some sort that I couldn't locate. I still don't think the color is going to be anywhere close but it should be good beer no matter what.
Quote HistoryQuoted:
Quoted:
Quoted:
Lagunitas IPA clone Split Open and Melt Imperial stout Have the grains for a Gulden Draak clone but no room in the fermentation chamber. Tell me more about this Gulden Draak. I love that shit! I have a recipe I found on the interwebs but I am not 100% sold on it. It is about $80 or so worth of ingredients and I didn't want to mess it up. Do you have an extract version for it? I haven't quite graduated to all-grain, but I am looking in to BIAB. Joe
Thank you! That sounds great!! |
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Posted: 3/17/2015 6:51:23 PM EDT
[#26]
I have plum wine in primary right now. I started it on Saturday (3/14/15). Today, (3/17/15) its already down to 1.03 from 1.09 specific gravity.
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Posted: 3/18/2015 8:54:55 AM EDT
[#27]
Just kegged a Stone IPA clone a few days ago and brewed my version of Great Lakes Burning River Pale Ale last weekend. I also started two 1 gallon batches of some meads about a week ago as well. One is a basic show mead (honey, water and yeast) and one melomel with cherries. Trying the SNA (staggered nutrient additions) method this time around to see what happens, never tried it before, always relied on long wait times in the past.
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Posted: 3/18/2015 9:21:23 AM EDT
[#28]
I have an all Citra IPA and a clone but better of Blue Moon First Peach Ale for the Wife I need to keg today once the hangover wears off.
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Posted: 3/18/2015 9:24:14 AM EDT
[#29]
I did a completely random ale with old ingredients I had that needed to be used.
5 lbs munich 5lb marris otter 4oz each of torrified wheat, vienna, pale chocolate, english dark crystal 1oz progress at 60 min 1 oz brewers gold at 10 min safale05 I did brew in a bag but did not get my temp right. So I threw in about 2lb light DME to bring the gravity up to 1.058 It bubbled like mad for 5 days and looks/smells good. We will see what comes of it. It is a nice deep amber. |
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Posted: 3/18/2015 11:32:39 AM EDT
[#30]
- calypso 100% brett(wyeast brett L)
- dupont clone - IPA simcoe/exp pine fruit |
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Posted: 3/31/2015 4:57:19 PM EDT
[#31]
Bourbon barrel porter was just bottled. Added roughly 22 ounces of Makers Mark to the secondary
Milk Chocolate stout in the primary currently, will be in the secondary tomorrow evening. Both Northern Brewer kits. |
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Posted: 4/2/2015 1:20:05 PM EDT
[#32]
Not a damn thing at the moment
Ive got 4 full kegs though 
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Posted: 4/7/2015 7:07:01 PM EDT
[#33]
Have 6 gallons of Pineapple/orange juice Skeeter Pee clarifying plus I just started another 6 gallons of Apple SP today. I'll pitch the yeast tomorrow, 3-4 weeks later, another 6 gallons of SP!
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Posted: 4/13/2015 1:29:22 PM EDT
[#34]
Brewed a sage ale yesterday.
2 weeks to go in primary and then on to secondary with a half ounce of dried sage "dry hopped" |
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Posted: 4/16/2015 7:17:02 PM EDT
[#35]
Brewed a sour saison, it's in it's 15th hour of kettle souring.
Will be adding wyeast 3724/3711 and Brett lambicus blend when it tastes just right. Others fermenting Lambic with roeselare 100% Brett L 100% Brett L with Brett C Saison 3711/ Brett B |
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Posted: 4/17/2015 9:06:02 AM EDT
[#36]
Sour and Funk. I like your style.
I need to get off my ass and get my Flanders going.... |
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Posted: 4/17/2015 8:40:39 PM EDT
[#37]
Quote HistoryQuoted:
Brewed a sour saison, it's in it's 15th hour of kettle souring. Will be adding wyeast 3724/3711 and Brett lambicus blend when it tastes just right. Others fermenting Lambic with roeselare 100% Brett L 100% Brett L with Brett C Saison 3711/ Brett B My mouth started watering....had to go to the kitchen and get one of my barrel aged krieks.... What temp do you use for the 3711? |
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Posted: 4/19/2015 1:43:08 AM EDT
[#38]
Quote HistoryQuoted:
My mouth started watering....had to go to the kitchen and get one of my barrel aged krieks.... What temp do you use for the 3711? Quote HistoryQuoted:
Quoted:
Brewed a sour saison, it's in it's 15th hour of kettle souring. Will be adding wyeast 3724/3711 and Brett lambicus blend when it tastes just right. Others fermenting Lambic with roeselare 100% Brett L 100% Brett L with Brett C Saison 3711/ Brett B My mouth started watering....had to go to the kitchen and get one of my barrel aged krieks.... What temp do you use for the 3711? I like to ferment higher around 76 and it gets a nice twang for all grain. One of my favourites was a 100% Brett L after 3 months. Nice golden hay flavor with some fruitiness in the background. The roeselare will have cherries added. My supplication inspiration. |
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Posted: 4/19/2015 11:41:20 AM EDT
[#39]
Cascade Pale, gonna bottle tonight...
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Posted: 4/19/2015 6:29:43 PM EDT
[#40]
Just about to bottle a small batch of a "Graff" (mildly hopped, malty, cider).
The first small batch was okay, but i tweeked it, and this is trial #2. I made it mainly for women to drink and they seem to like it. |
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Posted: 4/19/2015 7:56:02 PM EDT
[#41]
Just finished brewing a Fat Tire Clone kit from AHS.
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Posted: 4/22/2015 11:30:05 AM EDT
[#42]
Quote HistoryQuoted:
Just finished brewing a Fat Tire Clone kit from AHS. I did the same over the weekend, an all grain kit. I'm going to add some powdered peanut butter to the secondary to make a PB ale. A local brewery did one that I tried about a month ago so I'm giving it a shot. Just a hint of peanut butter smell and aftertaste, nothing overpowering, it was quite good. |
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Posted: 4/22/2015 11:32:37 AM EDT
[#43]
I'm looking for suggestions for a lighter beer to put on my nitro tap for the summer. In the fall and winter I typically brew an Imperial Stout or a Guinness clone. I have brewed a Boddingtons Pub Ale clone that turned out very good last summer but was looking for other ideas. Any suggestions?
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Posted: 4/22/2015 5:18:55 PM EDT
[#44]
I've had an IPA on nitro, not my thing but you might like it.
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Posted: 4/23/2015 11:55:10 AM EDT
[#45]
Quote HistoryQuoted:
I'm looking for suggestions for a lighter beer to put on my nitro tap for the summer. In the fall and winter I typically brew an Imperial Stout or a Guinness clone. I have brewed a Boddingtons Pub Ale clone that turned out very good last summer but was looking for other ideas. Any suggestions? Not much lighter stuff than a Guinness clone...or you just mean in color? |
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Posted: 4/23/2015 1:00:54 PM EDT
[#46]
Quote HistoryQuoted:
Not much lighter stuff than a Guinness clone...or you just mean in color? Quote HistoryQuoted:
Quoted:
I'm looking for suggestions for a lighter beer to put on my nitro tap for the summer. In the fall and winter I typically brew an Imperial Stout or a Guinness clone. I have brewed a Boddingtons Pub Ale clone that turned out very good last summer but was looking for other ideas. Any suggestions? Not much lighter stuff than a Guinness clone...or you just mean in color? Probably not the best way to put it, really meaning something other than a dark beer for summer drinking, something other than a stout or porter. |
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Posted: 4/23/2015 11:24:39 PM EDT
[#47]
Quote HistoryQuoted:
I've had an IPA on nitro, not my thing but you might like it. IPAs on nitro are great, especially DIPAs. Smooths out the bitterness and leaves all the flavor. I wish more bars had them. (I don't have a keg setup.) |
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Posted: 4/24/2015 1:08:18 AM EDT
[#48]
Not exactly in the fermenter, but worked on my brew sculpture tonight.
The two rotary switches on the left control outlets which the pumps will be plugged into. The blue lights indicate on-ness. (The light from the left comes from a lamp plugged into one of them). The rotary switch on the right turns on the PID (the thing below it). The covered switch enables the solid state relay, which triggers the water heater element in the RIMS tube. By having a separate switch I can monitor the temperature without the element on (or the pumps). The silver cable goes to the RTD (temperature probe). And the PID shows the current temperature and the set temperature. If it's too low, it closes a contact that will fire the water heater element if the covered switch is on. 
Wiring is a little messy but not terrible. The small gauge red and green wires are temporary until I get some parts tomorrow. The thing on the heat sink at right is the SSR which allows me to run a 110v (or 220v) water heater element from that controller. 
Totally UL approved. Yes, that's an outlet on the tape roll.. and the terminal strip next to it is also energized at AC voltages 
And the shelf where it will live during the brewing process. Heat sink for the SSR is on the right and the box on the left contains the outlets for the pumps and heater element. |
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Posted: 4/24/2015 10:50:28 AM EDT
[#49]
Quote HistoryQuoted:
Not exactly in the fermenter, but worked on my brew sculpture tonight. That is awesome! 
I decided that I'm going to brew a clone of Fullers ESB and try that on the nitro tap. I think the next one will be a DIPA as suggested earlier, thanks. |
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Posted: 5/2/2015 3:40:59 AM EDT
[#50]
My first brew turned out half decent. I'm a lager guy but this turned out pretty well. Not too hoppy and not much of that floral flavor I can't stand.
Irish Red Ale 3 weeks primary 1 weeks cold crash 3 weeks bottle carb Fermenting now is a Cream Ale.    |
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