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Posted: 7/27/2018 12:54:02 PM EDT
[#1]
Quote HistoryQuoted: How long did it take you to drop the temp? |
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Posted: 7/27/2018 1:01:47 PM EDT
[#2]
Quote HistoryQuoted: Honestly no idea , somewhere between 30-45 min . I was drinking with my neighbor who came over to escape from his wife for a while. |
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Posted: 8/8/2018 3:28:42 PM EDT
[#3]
No brewing here. Wife and I started Keto so beer is a no go for a while.
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Posted: 8/17/2018 5:43:08 PM EDT
[#4]
 Attached FileRed rye ale. Brewed 3 weeks ago tomorrow, bottled 6 days ago. Needs another couple days to finish carbing up but it’s done. Pretty impressed the speed of it all especially considering it came out to 7%. My og was a little high do to boil off and higher efficiency than calculated plus higher attenuation. Nose, not much to be honest. Upfront you get a silky mouthfeel with sweetness from the carared that transitions to the rye spiciness and finishes dry with the chocolate malt. Pretty much hit the nail on the head with what I was going for. Tomorrow I’m brewing something along the lines of a NEIPA using a grain bill and mash schedule of a hefeweizen(7.75lbs each Maris otter and malted wheat + 8oz carapils). First worting in an ounce of mosaic. Then an ounce each of mosaic, denali, and Citra at whirlpool, high krausen, and 3 days to bottle. I’ll be using a clean yeast. Hoping to avoid the famous neipa bottle oxidation with the recipe modifications while maintaining some haze and mouthfeel with the malted wheat and carapils rather than any oats. |
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Posted: 8/23/2018 2:07:25 PM EDT
[#5]
Just finished the BB English ale, but made it an ESB. The kit came with 2oz of Tetnanger at 3.7 AA. Looking at my clone recipe book, I added all of that at 60 minutes, then an ounce of challenger at 15, then an ounce of EKG at 5. Instead of the supplied Nottingham yeast, I used a slurry of London ESB yeast from a previous batch.
Looks like the OG is ~1.042. It' not as dark as the Fuller's ESB clone I brewed previously, but I am winging this one. ETA. Maybe a regular bitter vs. ESB. IBUs about 30. Edit. Found a more user friendly IBU calculator. Looks like 41-45 IBUs, so ESB it is. |
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Posted: 8/25/2018 9:57:24 PM EDT
[#6]
Yesterday I brewed my first attempt at an all grain pumpkin ale.
2 large cans of roasted pumpkin mixed in with the grain bill. Stuck/extremely slow sparge, even with using rice hulls. Put in mixture of spices with 5 minutes left on the boil, added my yeast starter with English ale yeast. I am happy with the color, pre fermentation, nice amber/pumpkin color. Will let ferment for 2 weeks then adding a vanilla bean to the secondary for at least another week before kegging |
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Posted: 8/25/2018 11:50:08 PM EDT
[#7]
I hope it turns out well. Videos I have seen put the pumpkin in the boil vs the mash? Might not make a difference.
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Posted: 8/26/2018 7:57:50 PM EDT
[#8]
Quote HistoryQuoted:
I hope it turns out well. Videos I have seen put the pumpkin in the boil vs the mash? Might not make a difference. I will update in a few weeks when I give it a try |
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Posted: 8/27/2018 11:00:50 PM EDT
[#9]
I just bottled 5 gallons of my most recent cream ale tonight . Goin to brew it again with a slight tweak next week. Here’s a potato pic , I had to use my custom kolsch caps because I ran out of other caps
  Attached File |
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Posted: 8/28/2018 8:37:53 AM EDT
[#10]
Quote HistoryQuoted:
Yesterday I brewed my first attempt at an all grain pumpkin ale. 2 large cans of roasted pumpkin mixed in with the grain bill. Stuck/extremely slow sparge, even with using rice hulls. Put in mixture of spices with 5 minutes left on the boil, added my yeast starter with English ale yeast. I am happy with the color, pre fermentation, nice amber/pumpkin color. Will let ferment for 2 weeks then adding a vanilla bean to the secondary for at least another week before kegging |
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Posted: 8/31/2018 9:09:14 AM EDT
[#11]
Quote HistoryQuoted:
I plan on doing this too. Going to take my cream ale recipie , add 10 pounds of roasted pumpkin in the mash and spices in the boil. I also got some Cruzan black strap rum and might add a shot into the carboy , this rum smells and tases like the holidays ! Quote HistoryQuoted:
Quoted:
Yesterday I brewed my first attempt at an all grain pumpkin ale. 2 large cans of roasted pumpkin mixed in with the grain bill. Stuck/extremely slow sparge, even with using rice hulls. Put in mixture of spices with 5 minutes left on the boil, added my yeast starter with English ale yeast. I am happy with the color, pre fermentation, nice amber/pumpkin color. Will let ferment for 2 weeks then adding a vanilla bean to the secondary for at least another week before kegging Mine has been in the primary for a week. Think I will transfer to the secondary this weekend and add a vanilla bean to add a little flavor. Probably will also do a taste test and add a little more spices if necessary |
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Posted: 9/3/2018 3:40:35 PM EDT
[#12]
Today I brewed the BB blueberry honey ale. Had some that a friend brewed and I really liked it. Mild blueberry flavor, but the aroma is that of a stack of blueberry pancakes.
I will pitch the yeast tomorrow or Wed. Edit: Wort temperature 72 degrees this AM, yeast pitched. |
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Posted: 9/5/2018 10:27:45 AM EDT
[#13]
While I didn’t brew , I did open one of my recently bottled cream ales and holy crap it’s tasty, I’m getting very close to my perfect cream ale. So glad I got drunk last time and threw the Saaz in at 30 and 15 vs 15 and 5. My new hopping scedul was found ! Now to brew it again soon with a higher mash temp !
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Posted: 9/7/2018 10:34:56 AM EDT
[#14]
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Posted: 9/7/2018 12:26:34 PM EDT
[#15]
Quote HistoryQuoted:
Not bad , just a few small tweaks and I’ll be drinking the perfect cream ale ! https://www.AR15.Com/media/mediaFiles/275279/1627E2B5-7206-4B55-AB84-5C8C0728C4BD-664076.JPG |
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Posted: 9/7/2018 7:55:38 PM EDT
[#16]
Quote HistoryQuoted: Looks great! Think about making a lager with that recipe, if you have a way to do so. |
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Posted: 9/23/2018 1:04:02 PM EDT
[#17]
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: 9/24/2018 8:18:14 AM EDT
[#18]
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Posted: 9/24/2018 12:38:13 PM EDT
[#19]
Quote HistoryQuoted:
Brewed a black ipa using mosaic and citra. https://www.AR15.Com/media/mediaFiles/316036/94E525FC-918E-475C-86A6-F34AF572EF1C-681438.JPG My pale came out at 1.042 for 6 gallons. |
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Posted: 10/1/2018 1:10:53 AM EDT
[#20]
I brewed the saison recipe from fear the walking dead for my Oktoberfest party.
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Posted: 10/1/2018 7:10:38 AM EDT
[#21]
Quote HistoryQuoted:
1.08+! Nice. My pale came out at 1.042 for 6 gallons. Quote HistoryQuoted:
Quoted:
Brewed a black ipa using mosaic and citra. https://www.AR15.Com/media/mediaFiles/316036/94E525FC-918E-475C-86A6-F34AF572EF1C-681438.JPG My pale came out at 1.042 for 6 gallons. How’s the pale coming? |
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Posted: 10/1/2018 7:12:51 PM EDT
[#22]
Quote HistoryQuoted:
I brewed the saison recipe from fear the walking dead for my Oktoberfest party. |
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Posted: 10/7/2018 3:04:18 PM EDT
[#23]
Brewed the BB cerveza today.
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Posted: 10/9/2018 4:03:45 PM EDT
[#24]
I have 2 batches of mead going right now, and the stir plate is whirring with the starter for another 5 gallon batch.
6 gallons - mead with local raw wildflower honey - currently at about 12.5% ABV after 2 weeks... hoping to go further 3 gallons - cyser made with apples from my parents tree, that I pressed by hand. Transferred to secondary after 12 days. Next up is a pyment with Temperanillo Grape Must and Wildflower honey. I am going to start that tonight. |
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Posted: 10/18/2018 12:14:47 AM EDT
[#25]
Quote HistoryQuoted: What did you use for the "secret ingredient"? My guess is it's brown sugar. Wildflower Honey :) I have a friend that is a beekeeper hobbyist and she gives me honey all the time. Used Bobek for the Slovenian hops (and leaf Saaz obviously), just kegged it today took a bit for the yeast (WLP565 and Wyeast 3711 looking for the spice with theses) to get that last bit of sugar out and get that dry character for the style. Came in at around 5.6% ( wanted a more old style instead of the high abv modern sasisons popular today) and taste was pretty good with the standard Belgian banana/light clove and a nice array of fruitiness, lemon and flower and some back spice. Going to gas it up pretty good and accentuate the spiciness. Should be a crowd pleaser, fairly impressed as I don't do a lot of this style. Also did an IPA with a bunch of cascade hops I grew for my 2nd beer which came out meh (my friend also grew hops and convinced me to drag my gear to his house to brew it, but he had some water issues (yay chlorine and who knows what else) and it didn't quite finish like I wanted but its drinkable after some cold conditioning and additional dry hopping, thought I might have to dump it which would have been a damn shame but the longer it sits the better its getting). |
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Posted: 10/21/2018 2:03:01 PM EDT
[#26]
Brewing a Pliny The Elder clone today.
https://www.homebrewersassociation.org/homebrew-recipe/russian-river-pliny-the-elder-clone/ |
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Posted: 10/24/2018 5:01:32 PM EDT
[#27]
Quote HistoryQuoted:
Brewing a Pliny The Elder clone today. https://www.homebrewersassociation.org/homebrew-recipe/russian-river-pliny-the-elder-clone/ |
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Posted: 10/26/2018 5:09:35 PM EDT
[#28]
Brewing tomorrow, a Bass ale clone, all grain, BIAB.
Got this one brewed yesterday, pitched yeast this morn. 6 gal at 1.052 or so. |
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Posted: 10/27/2018 5:31:11 PM EDT
[#29]
Getting ready to pitch some Belgian Wit to 5 gallons of gruit. It has
1 oz marsh rosemary 1 oz yarrow .5 oz bog myrtle 1 lb dwarf white peaches ( my tree) 3 lbs light lme 1 lb wheat dme 8 oz steel cut oats -toasted 10 oz crystal malt 1 pint wildflower honey 3 tsp Fermax yeast nutrient |
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Posted: 10/28/2018 1:31:18 PM EDT
[#30]
Brewed this Pliny Clone Last weekend. Tasted pretty good when I racked it to the secondary.
 Attached File |
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Posted: 11/2/2018 11:35:18 PM EDT
[#31]
Made some yeast slants today and got a starter sitting on the stir plate for tomorrows brew. I'm doing an IPA with mosaic, citra and simcoe, and will also do a Berliner Weiss if I have time.
Using my 6 gal mash pot I built a couple weeks ago to make 3 gal batches that will go in my 2.5 gal kegs since it's cold I'd rather brew inside instead of dragging the 25gal blichman and all the crap to the garage. Also this gives me twice the amt of brewing to try things out with the smaller batches. |
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Posted: 11/3/2018 12:39:05 PM EDT
[#32]
Bottles a session IPA today. I used an English bitter style mash bill(maris otter, victory, crystal 60 and crystal 120), wlp001, and then mosaic, citra, and denali. 1 oz each of the hops at 10 min, whirlpool and dry hop. The aroma is intoxicating. ABV is a touch under 4%.
 Attached FileHere is the sample of it:  Attached FileThe black ipa from about 6 weeks ago came out really good. I used citra and mosaic for it for a grand total of 12 oz that was about 4.5 gallons bottled. I think I went a little too low in IBUs for it though at ~50 for a 9% abv. Or the citra and mosaic just don’t have quite enough ass on them.  Attached FileNext up is going to be based loosely on arrogant bastard. I’ll use a mix of 2 row and Munich for the base, special b and probably some carapils. Hops will be CTZ, Simcoe, and Amarillo(just got in 1lb each of those from Yakima valley hops). I’ll use 2 oz of the ctz at first wort, then probably another kind or two around 20 min. Then 1.5oz each of the Simcoe and Amarillo at 5 min, whirlpool, and dry hops. ABV target will be 7.5-8% |
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Posted: 11/26/2018 8:34:26 PM EDT
[#33]
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: 12/19/2018 11:08:16 AM EDT
[#34]
Well, i'm off all next week so I plan on brewing up two batches.
First on is going to be an ESB Not sure yet what I'll do for the other. Anyone know of any good Black IPA / CDA recipes? |
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Posted: 12/19/2018 2:48:01 PM EDT
[#35]
I'm taking a couple of days off next week too. I need to find a winter beer to brew. Any favorites for recommendations.
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Posted: 12/19/2018 3:26:19 PM EDT
[#36]
Quote HistoryQuoted:
Well, i'm off all next week so I plan on brewing up two batches. First on is going to be an ESB Not sure yet what I'll do for the other. Anyone know of any good Black IPA / CDA recipes? |
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Posted: 12/26/2018 7:11:23 PM EDT
[#37]
Well, it aint the weekend but im on vacation.
  
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Posted: 12/26/2018 9:09:47 PM EDT
[#38]
Quote History |
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Posted: 12/27/2018 12:47:07 AM EDT
[#39]
Quote HistoryQuoted: Recipe? I have ingredients fora Fuller's ESB clone for hopefully this coming weekend. I've been making it for years and its a damn good beer. This time around I made a couple modifications, one intentional and one accidental. First change was the yeast, I pitched Wyeast 1335 Second change was the 5min hops, I mistakenly bought Sterling hops instead of Stryian Goldlings |
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Posted: 12/27/2018 1:12:54 AM EDT
[#40]
Quote HistoryQuoted: Recipe? I have ingredients fora Fuller's ESB clone for hopefully this coming weekend. |
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Posted: 12/27/2018 12:37:11 PM EDT
[#41]
Quote HistoryQuoted:
I'm taking a couple of days off next week too. I need to find a winter beer to brew. Any favorites for recommendations. It was my first time using a Wyeast Smack Pack. Seems pretty cool and it is actively fermenting. |
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Posted: 12/27/2018 2:18:03 PM EDT
[#42]
Quote HistoryQuoted:
Recipe for the fullers clone? 9.4# British 2 row 8oz flaked maize 8oz rice or oat hulls 10oz British crystal 55 (I used crystal 60) 2oz " amber malt 2oz aromatic malt Mash 90 minutes at 152 5.2 abu Target hops @ 90 minutes boil. (I simply used the entire 1 oz at 8. someting IBU.) Half ounce Challenger at 15 min left in boil with a worflock tab. Half ounce Northdown at 10 1oz EKG at 1 Cool Suggested yeasts are Wyeast 1968 or 1028, I used a pack of dry yeast, London ESB. I did BIAB with 8 gallons of RO water, added a tsp of gypsum. |
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Posted: 12/28/2018 7:01:42 PM EDT
[#43]
Brewed my second batch of the week yesterday and now they are both tucked in a fermenting nicely.
 
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Posted: 12/31/2018 5:37:44 PM EDT
[#44]
Quote HistoryQuoted: From the book "Recipes for 200 Commercial Beers", page 170. With minor changes due to availability of my local brew store. 9.4# British 2 row 8oz flaked maize 8oz rice or oat hulls 10oz British crystal 55 (I used crystal 60) 2oz " amber malt 2oz aromatic malt Mash 90 minutes at 152 5.2 abu Target hops @ 90 minutes boil. (I simply used the entire 1 oz at 8. someting IBU.) Half ounce Challenger at 15 min left in boil with a worflock tab. Half ounce Northdown at 10 1oz EKG at 1 Cool Suggested yeasts are Wyeast 1968 or 1028, I used a pack of dry yeast, London ESB. I did BIAB with 8 gallons of RO water, added a tsp of gypsum. I might have to give that recipe a try after this ESB is all gone
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Posted: 12/31/2018 5:47:34 PM EDT
[#45]
Wife and I brewed a basic porter yesterday. Been probably 6 years since I brewed anything. Looking forward to tasting it. Smelled really good during the boil.
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Posted: 1/2/2019 1:31:43 PM EDT
[#46]
Quote HistoryQuoted:
Thanks! I might have to give that recipe a try after this ESB is all gone |
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Posted: 1/6/2019 3:58:36 PM EDT
[#47]
Bass Ale clone mashing now.
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Posted: 1/7/2019 1:26:46 PM EDT
[#48]
Quote HistoryQuoted:
Bass Ale clone mashing now. 
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Posted: 1/18/2019 4:55:16 PM EDT
[#49]
Did 10 gallons of NE(ish) IPA (Simcoe,Citra,Mosaic) last weekend with friends for our annual Rally Race Trip and we drank 2.5 Gals of Mosiac/Galaxy 7.8abv :) while we brewed. Cold as hell in the garage and had to lug out the 20 gallon pot but still had fun. Dry hopped 2 days after in high krausen and sample yesterday was delicious. Will cold crash late next week and dry hop in the keg.
Might get to a chocolate stout I owe someone this weekend and still need to do the Berliner Weiss so it could be either of those if I find time tomorrow or sunday. Need to build my Keezer and finish reading the brewing water book one of theses days too. |
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Posted: 1/18/2019 4:56:29 PM EDT
[#50]
Quote HistoryQuoted:
Wife and I brewed a basic porter yesterday. Been probably 6 years since I brewed anything. Looking forward to tasting it. Smelled really good during the boil. 
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