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Posted: 11/10/2019 5:35:11 PM EDT
[#1]
Here's a gratuitous pic of the sour saison I brewed about 9 months ago. It turned out absolutely fantastic. I need to get going on another batch since it takes so long to make.
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Posted: 11/21/2019 4:35:25 PM EDT
[#2]
Just messing around. Using up some 2 year old yeast and hops. I’ll either bottle it in Champs bottles with the plastic corks or just use my 1gal keg
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Posted: 11/22/2019 8:48:31 AM EDT
[#3]
Quote HistoryQuoted:
Just messing around. Using up some 2 year old yeast and hops. I’ll either bottle it in Champs bottles with the plastic corks or just use my 1gal keg https://i.ibb.co/mBhqK8M/4378845-F-995-F-42-DE-8-D19-2-A605-D37-BC82.jpg https://i.ibb.co/FsfRSTr/EFD4-A749-37-A0-4696-AB07-1020343-EB779.jpg https://i.ibb.co/Nr5rZ2z/BA276-BA4-8-B45-48-E6-A5-B2-961-FC7-E75509.jpg free image hosting 
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Posted: 11/22/2019 11:26:07 AM EDT
[#4]
Quote HistoryQuoted: What are you doing there? Fermenting an unfermented malt beverage? Why is it in your pool? So I used all 12, added some water, a little sweet molasses, boiled it with some old Williamette. I don’t have a wort chiller and I didn’t feel like running out and getting a sack of ice. So I put it on a cookie cooling tray over a jet in my pool (about 50 degrees). With the water flowing it only took about 5 min to get down to pitch temp. I used a 2 gal bucket as the primary fermenter, pitched S-04 and threw in some coffee sacks. Going for a coffee vanilla porter. If it sucks, it will still be beer. Which reminds me, I need to look for my uKeg today. I haven’t seen it since the move. Loose lid, no airlock. Just keeping it out I’m the garage underneath my mitre saw. 
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Posted: 11/27/2019 8:53:08 PM EDT
[#5]
I did a Shiner Bock clone several weeks ago and still have a couple weeks of bottle conditioning to go before ready to drink.
I also have a Yuengling Porter clone still to brew but I think I want to experiment with it. I think I want to add a little to it to turn it to a Yuengling chocolate porter, should be good for an after Christmas dinner drink. Not sure if I want to add some powdered chocolate toward the end of the boil or do cacao nibs in the secondary fermentation. I would like to get something similar to the Hanger 24 Chocolate Bomber...should be good, I hope. |
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Posted: 11/29/2019 1:50:25 AM EDT
[#6]
NEIPA naturally carbonated in the unitank. Brewing a Porter in the morning and a Red ale Saturday. |
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Posted: 11/30/2019 2:17:42 PM EDT
[#7]
Daughter asked me to make something similar to Redd's apple ale for her christmas present.
I will be doing that brew tomorrow. |
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Posted: 12/1/2019 11:26:06 AM EDT
[#8]
I made Mead. A gallon each of JOAM and blueberry. The blueberry is a test batch before a make a 5 gallon batch.
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Posted: 12/1/2019 3:49:34 PM EDT
[#9]
This is the Malta test batch. I don’t normally rack from primary to secondary but I needed to free up the bucket. So I racked to a gallon jug and I’ll cold crash. I haven’t decided if I’m going to use my mini keg, or actually bottle this batch
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Posted: 12/1/2019 7:38:10 PM EDT
[#10]
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Posted: 12/1/2019 10:12:14 PM EDT
[#11]
Quote HistoryQuoted:
This is the Malta test batch. I don’t normally rack from primary to secondary but I needed to free up the bucket. So I racked to a gallon jug and I’ll cold crash. I haven’t decided if I’m going to use my mini keg, or actually bottle this batch https://i.ibb.co/LhGpHGg/CE6-B1695-98-B4-4504-AE18-E8-A4287-FAC77.jpg https://i.ibb.co/3m8npGg/D3602656-A725-4824-A2-D6-D571527-EB272.jpg how to upload photos to the internet 
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Posted: 12/10/2019 5:44:16 PM EDT
[#12]
I started a batch of Apple wine today. I had a friend with an apple orchard press me out 15 gallons. Anyone with experience with Apple wine know how long primary fermentation should take?
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Posted: 12/12/2019 9:34:55 PM EDT
[#13]
Quote HistoryQuoted:
I started a batch of Apple wine today. I had a friend with an apple orchard press me out 15 gallons. Anyone with experience with Apple wine know how long primary fermentation should take? https://www.AR15.Com/media/mediaFiles/208337/20191210_142522_jpg-1190730.JPG Used lavin ec1118 yeast, two cups sugar, 4-6 chunks of candied ginger and a 3 inch pencil size cinnamon stick. Took 7-8 days to stop bubbling. Let it sit another day. Bottled and added tablespoon of local honey. Let sit for a day then into the fridge. I didn't take readings as my hydrometer tube wasn't it. But it's wicked strong and Will make a room smell like Apple pie. Using 1.5 cups sugar with lavin D47 took almost 2 weeks , and it's on par with a liber micilchin (sp). Started another batch last week, lavin ec1118,2cups sugar. Heres my readings at the start. Specific gravity 1.120 % sugar 27% Potential alcohol 13% Second with it is almost the same with in 1-2%. Indoor temps hovering around 70-74. Was 65 avg on the first run that stopped bubbling in 7 days. |
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Posted: 12/14/2019 11:20:56 PM EDT
[#14]
Quote HistoryQuoted:
My cider experiment turned to wine lol. Used lavin ec1118 yeast, two cups sugar, 4-6 chunks of candied ginger and a 3 inch pencil size cinnamon stick. Took 7-8 days to stop bubbling. Let it sit another day. Bottled and added tablespoon of local honey. Let sit for a day then into the fridge. I didn't take readings as my hydrometer tube wasn't it. But it's wicked strong and Will make a room smell like Apple pie. Using 1.5 cups sugar with lavin D47 took almost 2 weeks , and it's on par with a liber micilchin (sp). Started another batch last week, lavin ec1118,2cups sugar. Heres my readings at the start. Specific gravity 1.120 % sugar 27% Potential alcohol 13% Second with it is almost the same with in 1-2%. Indoor temps hovering around 70-74. Was 65 avg on the first run that stopped bubbling in 7 days. I didn't add anything else for flavor, I may bottle about 3 gallons first, let the rest of it age in carboys, throw some oak in one, maybe some cinnamon in another, experiment and see which I like the best. |
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Posted: 12/15/2019 9:03:43 AM EDT
[#15]
Ive kept a bottle of each to let age.
The ginger, and back sweet with honey came out nice. The cinnamon was strong. Id do half next time. The d47 batch got consumed last night...no complaints. My fil who does wine ,said it's gonna taste better for sure in 6 moths or so |
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Posted: 2/16/2020 4:43:32 PM EDT
[#16]
Just finished the Brewer's Best American cream, I will pitch yeast tomorrow, decide if I want an ale or lager.
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Posted: 2/16/2020 10:43:46 PM EDT
[#17]
Brewed a Frankenbier yesterday.
Cream aleish grainbill Added in tangerines and their zest Fermenting with pilsner yeast because the basement is too cold for ale yeast. |
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Posted: 2/17/2020 12:23:02 AM EDT
[#18]
Quote HistoryQuoted:
Brewed a Frankenbier yesterday. Cream aleish grainbill Added in tangerines and their zest Fermenting with pilsner yeast because the basement is too cold for ale yeast. 
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Posted: 2/17/2020 8:42:13 AM EDT
[#19]
Quote HistoryQuoted: Ought to be good! I don't have a basement.
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Posted: 2/29/2020 3:12:37 PM EDT
[#20]
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Posted: 5/9/2020 10:01:32 AM EDT
[#21]
A couple days ago I bottled a sour Belgian brown ale that was brewed back in July. I tasted the little bit left in the bottling bucket and it tastes really good. Looking forward to that one.
About a month ago I made an IPA from a bunch of leftover ingredients. I used all Nugget hops. It was ok, nothing special. On the same day I also made a leftover Belgian-ish blonde ale. I used a British ale yeast (WLP007) for the primary, but threw in some dregs from a bottle of my sour saison. Now it has a nice pellicle forming and it's still bubbling slowly. No idea how that one will turn out. Could be incredible, could be undrinkable
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Posted: 5/31/2020 7:07:47 PM EDT
[#22]
Brewed a Gose yesterday . 3 strains of lacto and 2 strains of Brett doing the primary fermentation. I’m hoping it gets really sour .
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Posted: 5/31/2020 11:53:25 PM EDT
[#23]
Bottled an Amber ale I made from a kit with a few extra hops thrown in.
Looking forward to tasting it in a couple of weeks. |
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Posted: 6/5/2020 10:16:47 AM EDT
[#24]
Brewing this simple Pils today.
https://beerandbrewing.com/better-german-pilsner/ Changed it up a little. Knocked off a half pound of the pils and added a pound of flaked corn. Using wlp940 because that's what I have a lot of and I know what to expect from it. Will also do a 90 minute mash @150 to try to dry it out a little more. Will ferment at 50*, then lager in the keg for a month @ 32*. Most of the people that drink my beer are die hard Coors and Busch drinkers, so I have to keep it light.  Because of that, I brew mostly lagers. It's actually kind of satisfying to try to bring a good simple lager to the glass without a bunch of other malts and hops to hide the little flaws you can get away with in other styles. Oh well, it's just a hobby for me. |
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Posted: 6/8/2020 12:58:40 AM EDT
[#25]
Tried my hand at a stout.
My steeping grains were: 300g each of chocolate and black patent malt. 300g of dark crystal 150g of carapils My fermentables were 3kg light dme 500g dark dme 1kg honey Hops: 50g motueka and 10g topaz (60 minute) - whole cones/flowers 5 Birdseye chillis (flameout) I'm planning to dry hop with a little of the same hops, some more chilli and 50 grams of cacao nibs. My OG was 1.085, aimed for 1.015 but ended up at 1.030. Ah well |
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Posted: 6/8/2020 1:22:13 AM EDT
[#26]
Started a pale American ale today! First time for beer, been doing mead for a while.
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Posted: 6/10/2020 2:36:27 PM EDT
[#27]
Brewing a Bell's Two Hearted clone. Doughed in just now.
Edit: looking at my igredients, it not the clone above. I bought the stuff nearly three weeks ago and I forget which clone it is. I hate when that happens 
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Posted: 6/15/2020 1:04:35 PM EDT
[#28]
Busy weekend:
Brewed a 5gal Kolsch(Og1.042) Made a 6gal batch of Bluberry/mandarin/vanilla/cranberry/3lbs light blue agave mead(OG 1.13) Made a 1 gal Batch of hard cider to be turned to applejack (1.070) Transferred skeeter pee and added stabilization and finings(FG 0.995) |
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Posted: 6/15/2020 8:56:32 PM EDT
[#29]
Brewed a hefeweizen and a hard seltzer yesterday. Both fermenting nicely today. Bottled a crème ale Saturday. Tasted sweet so hopefully carbs well. Inching my way towards full grain brews
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Posted: 10/3/2020 9:51:22 PM EDT
[#30]
I brewed a saison. I plan on adding chokecherry juice in the secondary. it should be interesting.
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Posted: 10/11/2020 11:18:59 AM EDT
[#31]
Brewing a Hazy IPA this afternoon. Will update with results...
Just got a new burner (Hellfire), should make the process a bit quicker! |
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Posted: 10/11/2020 6:44:11 PM EDT
[#32]
Last weekend, hazy Ipa (Mazaic, Azacca, Medusa and a little Citra) and Brown ale with a good amount of dehusked chocolate malt, today I'm brewing an apricot blonde ale and sometime during the week I have to do the ubiquitous pumpkin ale (yeah I know although it was spectacular last year). 1/2 the brown ale 2.5gal keg is going to my dad and the rest of those will be drank at my octoberfest/Halloween party. To get the beer list I poll the party guests and ask them to challenge me with what they want to drink started a little late this year so I banned lagers.
Drinking the last of my hefeweizen while brewing today. |
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Posted: 10/13/2020 12:56:32 PM EDT
[#33]
Sunday was a good day... Northern Brewer's "Mighty Axe Arctic Haze IPA".
 Attached FileMy humble setup - old coffee table with a pump, just upgraded to a Blichmann Hellfire burner. Amazing how much of a difference it makes over my old banjo burner... brew day was less than 4 hours instead of my usual 5+.  Attached FileMashing and vourlaufing - 10.75lb Rahr 2 row and 2lb flaked oats. Simple recipe but damn it smells good!  Attached FileStar of the show - Mighty Axe Hops' "Arctic" variety - first time using. 3oz at flameout, 2oz during primary fermentation, 2oz in secondary. Dank AF indeed...  Attached FileAs I haven't brewed in a few months, I splurged on some fresh yeast... I have not used Imperial in the past, but due to the great Corona rush it was the recommended strain that was in stock. Weird part was the instructions had you pitch right out of the refrigerator... no worries, as we had active fermentation within 4 hours. Bubbling like crazy after 12.  Attached FileOG target was 1.060. Nailed it. ~2 weeks to secondary then another 2 weeks and dry hop addition before kegging... In the spirit of the times, I think we may name this brew "Two More Weeks Hazy Pale Ale..." Shooting for around 6% when finished. My basement smells like hoppy orange juice, which I take as a great sign. Chugging away in primary, more to come... |
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Posted: 11/1/2020 12:19:50 PM EDT
[#34]
Brewer's Best cream ale boiling now.
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Posted: 11/7/2020 9:31:45 PM EDT
[#35]
Trying to get a few beers made to hold me over the worst of the winter while the weather is still in the 70's here this week.
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Posted: 11/29/2020 4:56:18 AM EDT
[#36]
Finally got the brew room set up, still need to put door on the cabinet below the sink but at least it is functional. I did put in a hose bib for the plate chiller and to fill the pot. (It's right below the Therminator)
 Attached FileDoing a kit American IPA tomorrow. |
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Posted: 1/31/2021 6:56:49 PM EDT
[#37]
Doing Bell' two hearted ale clone, all grain, BIAB.
I had the brewstore convert the extract recipe tto all grain. 14# grain bill! |
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Posted: 1/31/2021 8:23:44 PM EDT
[#38]
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Posted: 2/4/2021 9:28:07 AM EDT
[#39]
Brewed a Blood Orange Dubbel yesterday
Step mash ,1 hour rest at 143, mash at 148. First time doing full water no sparge method in Anvil foundry. |
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Posted: 2/7/2021 11:50:17 PM EDT
[#40]
British Pale Ale.. target +6ABV.... hope the yeast can handle it..
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Posted: 2/10/2021 12:09:40 PM EDT
[#41]
Brewed a Gumball Head clone Thursday night, pitched Kveik in it and it’s done already. Brewed a porter Sunday with S-04 and it seems to be starting to drop out already.
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Posted: 2/12/2021 10:34:33 PM EDT
[#42]
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Posted: 2/22/2021 5:01:56 PM EDT
[#43]
While I’m technically not home brewing, I did brew a Russian Imperial Stout on Friday. I will be aging this one 6-9 months in a whiskey barrel. Here are some pics:
 Attached File Attached File Attached File Attached File |
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Posted: 2/26/2021 9:03:05 PM EDT
[#44]
Did some IPA's this week 3gal batch of centennial + galaxy fermented with Imperial A24 dry hop on Sunday. Did another 3 gal nearly SMASH with Sabro Lupomax and 2 row with a touch of honey malt fermented with 1056 on thursday. Interested in seeing what the 2020 sabro brings.
I've got some Barbe Rouge hops and omega sundew getting ready to see what kind of berry especially strawberry i can pull out. After that I have a Belgian strong followed by a pliny the elder clone recipe. Those should be next month. |
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Posted: 4/10/2021 7:40:03 PM EDT
[#45]
Finally got to brew today. This is only the second beer I've brewed this year.
 Hopefully I can get caught up now that the weather has warmed in Ohio. |
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Posted: 4/10/2021 11:01:43 PM EDT
[#46]
I can't brew until I get some of my kegs empty, since I started all-grain I somehow managed to get them all full and lagering away...
I think I'll have a couple of kegs open in a couple of weeks and I'll brew up another couple batches then, I think a Maibock and a Schwarzbier. I just tapped a Doppelbock that I brewed 6 weeks ago - very very tasty, it finished at 8.6 ABV.  Attached File |
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Posted: 4/11/2021 2:10:09 AM EDT
[#47]
Fried the circuit board on my Robobrew so waiting on a replacement. Painting the brewroom instead.
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Posted: 4/11/2021 3:42:50 PM EDT
[#48]
Quote HistoryQuoted: I can't brew until I get some of my kegs empty, since I started all-grain I somehow managed to get them all full and lagering away... I think I'll have a couple of kegs open in a couple of weeks and I'll brew up another couple batches then, I think a Maibock and a Schwarzbier. I just tapped a Doppelbock that I brewed 6 weeks ago - very very tasty, it finished at 8.6 ABV. https://www.ar15.com/media/mediaFiles/20962/Doppelbock1r_jpg-1900439.JPG That beer looks great. I have a thing for brewing clear beers and that's really good for a dark beer. |
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Posted: 4/11/2021 9:18:11 PM EDT
[#49]
Quote HistoryQuoted: That beer looks great. I have a thing for brewing clear beers and that's really good for a dark beer. I lagered it for a month at 38° F, then I fined it with gelatin and cold crashed it to 30° F and let it rest for another 4 days - it dropped very clear! If you remember several of my posts ago I was inquiring about filtering my beer because I like clear beer also (just for presentation purposes). I should have listened and just went straight to fining and cold crashing - it's the only way I'll finish a beer now before I keg it... 
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Posted: 4/20/2021 6:53:09 AM EDT
[#50]
I have a chocolate peanut butter stout that I racked to secondary after 22 days in the primary. Added some PB2 and cocoa nibs while racking.
The base beer tastes wonderful. 
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