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Posted: 3/24/2018 5:54:34 PM EDT
[#1]
Just got a new edelmetal burner , this should cut some time out of brewing my saison tomorrow!
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Posted: 3/25/2018 10:33:30 AM EDT
[#2]
Making my move toward all grain slowly. Brewed up a hybrid style (amber/bitters/oatmeal) as much by accident as choice.
5lbs Maris Otter 8oz Crystal 60L 3oz Coffee 8oz flaked oats Biab at 155f for 60. In 3 gallons due to pot size. Sparge with 1 gallon. Took off a sample and chilled it. SG test at 1.035ish - efficiency a lot lower than hoped. Decide to bump DME from 2 to 3 pounds. 60min 6/10 oz Northern Brewer 10 min 1/2 oz NB 1 min 1/2 oz NB and late addition 3lbs DME Chill and add 2 1/2 +/- gallons of makeup water, to just over 5 gal. Got impatient and rehydrate SO4 too early. Pitching temp just under 70, wanted 65. SG at 1.052. 29 ibu by calc. Trying to keep my fermenter room at low 60s, but the room is holding 65. Waiting for bubbles. Hope for the best. I suspect it will be beer either way. 
ETA - brewhouse efficiency at 70% per my calc. Not as bad as I thought. Perhaps I had more than 3 gallons in the mash because of adjustment water and sparge water. |
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Posted: 3/25/2018 11:36:12 AM EDT
[#3]
Finally gonna do the grapefruit shandy.
Edit: Done! Passive cooling, will add the yeast in the next day or two. Less than an hour, including cleanup. |
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Posted: 3/25/2018 11:56:01 PM EDT
[#4]
Well , got my Saison brewed and into the fermenters . If any one is looking for a good burner the Edelmetal bru burner is awesom . Heats up the liquid quick . I was able to get what is normally a 6-7 hour brew day with my old turkey fryer and turned brew day into 4.5 hours
 I did pitch a little low though  Attached File |
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Posted: 3/26/2018 4:24:51 PM EDT
[#5]
Quote HistoryQuoted: I've never tried a dry ESB yeast strain. LMK what you think of it when it's finished. |
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Posted: 3/28/2018 11:12:05 AM EDT
[#6]
Doing a pilsen/centennial SMaSH today. 10# of pilsen malt at 150 for an hour. Gonna be a nice light beer.
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Posted: 3/28/2018 5:55:51 PM EDT
[#7]
Stopped by the LHBS and picked up ingredients to make another batch of Golden Promise Lager. Got the first step of the starter going, so hopefully I can step it again Friday and brew Monday.
Same trip, took a couple of my Aluminum CO2 tanks in for recert and fill as the local small Airgas store only has steel tanks for exchange. 
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Posted: 4/3/2018 7:05:14 PM EDT
[#8]
Finally got the Golden Promise lager brewed (in the rain) today.
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Posted: 4/6/2018 8:43:43 PM EDT
[#9]
Local brew shop didn’t have what I needed so I improvised, going to be cream ale 10 percent corn 90 percent 2 row , and WLP 029 kolsch yeast . Going to be hopped with an ounce of magnum and the 2oz of Saaz , 1 at 15 min and 1 At 5 min!
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Posted: 4/8/2018 2:54:15 PM EDT
[#10]
Got it brewed , boy is the wort tasty . Have the WLP 029 at 60 degrees and will raise it 1 degrees per 24 hours till I’m at 62 and then let it go a week before raising it to 65 for a second week, then I can lagger for 2 weeks and the bottle this bad boy up !
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Posted: 4/8/2018 5:46:04 PM EDT
[#11]
Brewed the BB Oktoberfest this morning. Gonna do my Igloo cooler lager treatment on it.
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Posted: 4/17/2018 1:59:41 PM EDT
[#12]
Yesterday I brewed 2 BB kits, the cerveza and American light. Today I put the Oktoberfest into secondary, into the igloo with water and ice to lager.
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Posted: 4/17/2018 6:01:38 PM EDT
[#13]
Here are my 2 Saisons I brewed about 3 weeks ago . The French Saison used WLP 590 and is on the right and the Belgian Brett Saison is on the left . Same wort , I wouldn’t think different yeast would make beers that look so differently.
 Attached File |
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Posted: 4/21/2018 3:36:10 PM EDT
[#14]
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Posted: 4/22/2018 12:03:47 AM EDT
[#15]
Quote HistoryQuoted:
Just started a 10 gallon Belgian Dubbel. Target SG is 1.087. Should come out to 9.7%. https://www.AR15.Com/media/mediaFiles/181234/20180421_141401-521753.JPG 
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Posted: 4/22/2018 2:44:14 PM EDT
[#16]
Quote HistoryQuoted:
Nice set up Quote HistoryQuoted:
Quoted:
Just started a 10 gallon Belgian Dubbel. Target SG is 1.087. Should come out to 9.7%. https://www.AR15.Com/media/mediaFiles/181234/20180421_141401-521753.JPG  Attached File Attached File Attached File Attached File |
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Posted: 4/22/2018 4:04:05 PM EDT
[#17]
Bottled 9.4 gallons of Saison into champagne bottles carved to 3.5 volumes !
I may have fucked up here , my first half batch I forgot to stir the auger into the beer , just racked onto it , at least I remembered for the second half the batch . I might be trying to salvage the first half of it didn’t carb or I might just dump it , only time will tell. |
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Posted: 5/2/2018 6:17:03 PM EDT
[#18]
Just got done brewing this Festbier today. Might try to get a Dortmunder Export in the fermentation chamber with it in the next couple of days. If not, it will have to be next months brew.
https://beerandbrewing.com/the-real-oktoberfest-beer/ |
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Posted: 5/2/2018 8:04:24 PM EDT
[#19]
Got the shandy, light and cerveza bottled. Brewed anothe light yesterday. Garage sale this weekend, but have a Belgian tripple kit for next week. Two more weeks on the Oktoberfest lagering.
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Posted: 5/2/2018 8:18:58 PM EDT
[#20]
Quote HistoryQuoted:
Doing a pilsen/centennial SMaSH today. 10# of pilsen malt at 150 for an hour. Gonna be a nice light beer. |
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Posted: 5/3/2018 6:53:44 PM EDT
[#21]
Rain tomorrow, but supposed to be nice Saturday. So I'll probably brew the Dortmunder Export then. Got the grains today and have the starter started.
That will give me two Lagers fermenting at the same time while I'm back in WV this month. They'll be ready for the hottest time of the year, (along with the one I just kegged). ETA, got the Dortmunder Export brewed on the 5th. Smelled pretty good going into the fermenter. |
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Posted: 5/9/2018 3:38:52 PM EDT
[#22]
Brewed the BB Belgian tripple today.
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Posted: 5/9/2018 9:52:48 PM EDT
[#23]
Brewed a Hefeweizen today 70 percent red wheat and 30 percent bohemian Pilsner . Original gravity of 1.042 and I’m using imperial yeast Stephon G01. It’s going to be 12 gallons and should be right around 4 to 4.3 percent abv. I need cold beer for the next 2 months !
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Posted: 5/19/2018 3:46:15 PM EDT
[#24]
Brewing the BB American cream ale now. Gonna make it a lager.
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Posted: 6/19/2018 1:25:38 PM EDT
[#25]
Brewing a Marzën beer as I type , about to start the boil . It’s taking longer than expected due to a stuck sparge. Smells great very malty . I ended up using a 15 Levabond German Munich so it might end up pretty dark.
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Posted: 6/20/2018 12:38:53 PM EDT
[#26]
Quote HistoryQuoted:
Brewing the BB American cream ale now. Gonna make it a lager. |
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Posted: 6/22/2018 2:21:57 PM EDT
[#27]
Brewed a light adjunct summer Lager yesterday. Marris Otter, 6-row, and 3 lbs of corn, Mexican Lager yeast. Only a 1.040 beer so it should fit the bill for a summer session beer.
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Posted: 6/23/2018 11:32:53 AM EDT
[#28]
Quote HistoryQuoted: Brewed a light adjunct summer Lager yesterday. Marris Otter, 6-row, and 3 lbs of corn, Mexican Lager yeast. Only a 1.040 beer so it should fit the bill for a summer session beer. |
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Posted: 6/23/2018 11:43:31 AM EDT
[#29]
Quote HistoryQuoted: That sounds great , what is your favorite Mexican lager yeast ? Any good dry ones ? |
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Posted: 6/23/2018 1:36:04 PM EDT
[#30]
Tomorrow I will brew a pale ale. 10# 2 row,1/2# carapils, 1/2# caramel 40, 4oz Cascade, BRY-97.
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Posted: 6/23/2018 2:12:03 PM EDT
[#31]
Quote HistoryQuoted:
Tomorrow I will brew a pale ale. 10# 2 row,1/2# carapils, 1/2# caramel 40, 4oz Cascade, BRY-97. |
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Posted: 6/23/2018 2:29:17 PM EDT
[#32]
Quote HistoryQuoted:
That sounds pretty good. Quote HistoryQuoted:
Quoted:
Tomorrow I will brew a pale ale. 10# 2 row,1/2# carapils, 1/2# caramel 40, 4oz Cascade, BRY-97. |
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Posted: 6/24/2018 5:14:03 PM EDT
[#33]
Well, all done. I oversparged, so a 2 hr boil. Ended up with 6 gallons of an OG 1.06 ale. I will pitch the yeast tomorrow or Tuesday. With my tap water the wort cooler can only get down to 78 or so.
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Posted: 6/28/2018 2:12:04 PM EDT
[#34]
Just cold crashed my marzen and fined with gelatin. Beer here I come !
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Posted: 7/11/2018 7:19:26 PM EDT
[#35]
Quote HistoryQuoted:
Well, all done. I oversparged, so a 2 hr boil. Ended up with 6 gallons of an OG 1.06 ale. I will pitch the yeast tomorrow or Tuesday. With my tap water the wort cooler can only get down to 78 or so. |
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Posted: 7/15/2018 1:36:23 PM EDT
[#36]
Making a yeast starter today using Bell's house yeast from a six pack of Oberon, so that I can clone Oberon.
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Posted: 7/16/2018 10:25:50 PM EDT
[#37]
Wow, it's been three months since I brewed! I usually brew with my neighbor in his garage, but it's just been too hot here in Florida. Doing an extract Gaarden Hoe in the kitchen tonight.
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Posted: 7/24/2018 4:30:45 PM EDT
[#38]
Finally got the Oberon clone brewed today. Will picth the Oberon yeast tomorrow or Thursday.
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Posted: 7/24/2018 4:54:31 PM EDT
[#39]
Quote HistoryQuoted:
Thanks! Belongs to my neighbor across the street. We go 50/50 on brews. Today we made a smores beer. Started with about 13.5 pounds of 2-row and some mystery leftovers. Full box of graham crackers, some dark chocolate chips, a bit of cinnamon, toasted marshmallow, and 2lbs of d-90. Also, 2 oz of whole Cascade. SG is 1.056. https://www.AR15.Com/media/mediaFiles/181234/20180422_115107-522728.JPG https://www.AR15.Com/media/mediaFiles/181234/20180422_115027-522731.JPG https://www.AR15.Com/media/mediaFiles/181234/20180421_155752-522734.JPG https://www.AR15.Com/media/mediaFiles/181234/image-20180422_105557-522736.JPG My kind of safety shoes.
This thread inspired me to do some research on a beer that I keep gravitating toward, German Kolsch style. This just might make me get my fermenters out of the attic and roll out a keg. I was planning on getting a wort chiller when I start up brewing again, but in AZ, my tap water temp wouldn't do much good. Would running ice water through the wort chiller help, or is the volume required too high? I guess I could just drop yeast the next day, like old times.
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Posted: 7/24/2018 6:14:56 PM EDT
[#40]
Quote HistoryQuoted:
My kind of safety shoes.
This thread inspired me to do some research on a beer that I keep gravitating toward, German Kolsch style. This just might make me get my fermenters out of the attic and roll out a keg. I was planning on getting a wort chiller when I start up brewing again, but in AZ, my tap water temp wouldn't do much good. Would running ice water through the wort chiller help, or is the volume required too high? I guess I could just drop yeast the next day, like old times. |
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Posted: 7/24/2018 11:08:59 PM EDT
[#41]
Quote HistoryQuoted: I've been considering this. I think an ice chest, I.e. igloo cooler, filled with ice and water with a coil of hose to the chiller would work. My chiller only got the wort down to 80* today. I put the wort in a fermenter and will pitch yeast when the temp comes down. |
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Posted: 7/25/2018 9:45:08 AM EDT
[#42]
Quote HistoryQuoted: I've been considering this. I think an ice chest, I.e. igloo cooler, filled with ice and water with a coil of hose to the chiller would work. My chiller only got the wort down to 80* today. I put the wort in a fermenter and will pitch yeast when the temp comes down. |
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Posted: 7/25/2018 10:10:44 PM EDT
[#43]
Brewing a cream ale in the AM , can’t wait !
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Posted: 7/26/2018 5:57:10 PM EDT
[#44]
Well about to start the boil. It’s been a brew day from hell with a stuck sprarge that just refused to quit. Oh well , got a 1.043 pre boil gravity so should be around 1.053 after boil . Looking to be a good one.
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Posted: 7/26/2018 6:59:38 PM EDT
[#45]
So I went to Lowe’s during the mash and bought a 44 dollar fountain pump 300-500 GPM and built a recirculating wort chiller as my ground water temps are about 80 degrees .
 Attached File |
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Posted: 7/26/2018 7:00:15 PM EDT
[#46]
Quote HistoryQuoted:
Well about to start the boil. It’s been a brew day from hell with a stuck sprarge that just refused to quit. Oh well , got a 1.043 pre boil gravity so should be around 1.053 after boil . Looking to be a good one. |
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Posted: 7/26/2018 9:00:10 PM EDT
[#47]
Quote HistoryQuoted: Lots of flaked corn? Buy a bag of rice hulls next time and throw a couple of hand fulls in there. I can get by without them in my system @ 2 lbs of corn, but add them if I go higher. |
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Posted: 7/27/2018 10:39:41 AM EDT
[#48]
Quote HistoryQuoted:
So I went to Lowe’s during the mash and bought a 44 dollar fountain pump 300-500 GPM and built a recirculating wort chiller as my ground water temps are about 80 degrees . https://www.AR15.Com/media/mediaFiles/275279/7BDF0FF2-4421-4FC8-9915-EA5ECD747BB3-620252.JPG I am getting back in the game. I haven't brewed in 5 years or so. Dusted off the budget all grain setup I initially bought after college and used successfully for quite awhile. My starsan decided to leak and ate up the capper and some tubing. All in all, I am pretty happy with how little I had to replace. Tomorrow I am brewing up a red rye. 11lbs 2-row, 2lbs rye malt, 2lbs carared, and 8 oz chocolate malt. Hops will be 2 oz fuggles @ 60 min and pitching with WLP001. I'll also probably hit it with a 2-4 day dry hop of 1-2 oz fuggles to give it a little more depth while still having a lot of malt character. OG should come in around 1.060 and FG is estimated at 1.015. |
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Posted: 7/27/2018 11:20:17 AM EDT
[#49]
Quote HistoryQuoted: I like that. Do you think that flow rate is good or would more/less be better? I am getting back in the game. I haven't brewed in 5 years or so. Dusted off the budget all grain setup I initially bought after college and used successfully for quite awhile. My starsan decided to leak and ate up the capper and some tubing. All in all, I am pretty happy with how little I had to replace. Tomorrow I am brewing up a red rye. 11lbs 2-row, 2lbs rye malt, 2lbs carared, and 8 oz chocolate malt. Hops will be 2 oz fuggles @ 60 min and pitching with WLP001. I'll also probably hit it with a 2-4 day dry hop of 1-2 oz fuggles to give it a little more depth while still having a lot of malt character. OG should come in around 1.060 and FG is estimated at 1.015. |
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Posted: 7/27/2018 12:51:22 PM EDT
[#50]
Quote HistoryQuoted: Honestly it works but if I had to do it again I would have spent the extra 20 bucks and got a higher flow rate . It did get temps down to 65 which is nice because my ground water is in the 80’s right now. |
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