What are you brewing?
Replies to This Discussion
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Permalink Reply by Richard Deeble on
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Yeah I made a 1.5 litre starter which I fermented for about 15 hours then chilled and decanted most of the remaining beer off. The yeast seems to be pretty healthy, its only been 48 hours and the krausen has already dropped, really vigorous fermentation. Another day or two and the beer will be done, just need to do a d rest for another few days.
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Permalink Reply by jt on
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Hey that's good. It's always a bit of a nervous time waiting to see how it fires up, especially for someone else!
That Porter I did with the same yeast was the same.
Do you have more plans for the yeast?
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Maybe a stronger Pale Ale (1050 ish) with lots of Southern Cross added late and in the dry hop. I love most of Galbraith's beers, Antipodean being my second favourite behind Bob's so I'd be keen to do something similar to that. Otherwise I might brew an darkish ESB (probably Maris Otter, some TF Dark Crystal and Pale Choc) or a rebrew of a really nice spiced beer I made with Thames Valley 1 earlier this year.
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Permalink Reply by Dan Filihiahekava on
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Doing a couple this weekend with WLP650
Belgain Wit
50% Pale
50% Wheat
Cracked Pepper
Lemon Grass
Kohatu 20 IBU
OG 1045
WLP650
Pale Ale
20% GP
70% Pale
10% Cara P
NS , Waiti & Willamette 40ish IBUOG 1060 ish
WLP650
Rubarb in secondary.
and thats all of the small bags of left over grain and hops done and dusted.
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Permalink Reply by Mark on
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Damn that sounds nice. Rhubarb though? Curious to see how that turns out.
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I hope so bro I'm a big fan of Rhubarb love the Tart and I dig Brettanomyces hopefully they work with each other.
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Permalink Reply by Matt Smith on
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Hey Dan. Looks Yum, curious to hear how primary ferment with Brett goes. Have you done it before ?
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Permalink Reply by Chris Banks on
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Hey Dan let me know if you need rhubarb !
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Permalink Reply by Sam on
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Made an APA (ish) beer last weekend, mainly to use some of the ingredients I already had (note the Pacifica).
Mashed at 67%, and monitored the temperature for the first time. It dropped around 1.5C over the 65minutes in the mash tun (rubber maid cooler). I've wired up an arduino for reading temperatures, and have myself a new hot liquor tun (electric), controlled by a temp controller so I'm itching to brew some more.
Batch Volume (fermenter): 23 l
Estimated OG: 1.052 SG
Estimated Color: 5.6 SRM
Estimated IBU: 36.4 IBUs
4.46 kg Pilsner (Weyermann) (1.7 SRM) 82.4 %
0.42 kg Munich I (Weyermann) (7.1 SRM) 7.8 %
0.37 kg Melanoidin (Weyermann) (30.0 SRM) 6.9 %
0.16 kg Wheat Malt, Ger (2.0 SRM) 2.9 %
50.00 g Pacifica [5.50 %] - Boil 90.0 min
19.78 g Pacifica [5.50 %] - Boil 10.0 min
34.5 g Pacifica [5.50 %] - Boil 0.0 min
This weekend I'm looking to do a La Chouffe like beer, and a bit of a Beardbinder inspired brew. Did anyone notice the ParrotDog brew that is rather like a strong version of a Bookbinder?
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Permalink Reply by Hamish Jones on
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Since it was a mint day I thought why not a Pilsener, even went so smoothly got the lawns done in between hop additions
Amt Name Type # %/IBU 4.200 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 96.8 % 0.140 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 3.2 % 9.000 g Sticklebract [14.10 %] - Boil 60.0 min Hop 3 14.2 IBUs 14.000 g Tettnang [4.80 %] - Boil 15.0 min Hop 4 3.7 IBUs 1.00 tsp Irish Moss (Boil 10.0 mins) Fining 5 - 7.000 g Styrian Goldings [7.20 %] - Boil 2.0 min Hop 6 0.5 IBUs 1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 7 -
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Have been reading back through and got confused so I will ask - anyone have a nice simple AG IPA recipe. Nothing mega mega hoppy just a nice simple clean IPA or even another Black IPA. I've got a couple of full kegs just now but we're having a Kegerator opening party on Sunday so I might put a replacement brew down on Saturday so I don't run short !
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Permalink Reply by Chris P on
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I know you said not super hoppy but Im going to get some Amarillo from CB Australia and do the following. Maybe you can use the same grain and just scale it back with a lighter dosing of C hops?:
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.54
Anticipated OG: 1.083 Plato: 20.00
Anticipated SRM: 36.7
Anticipated IBU: 92.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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90.1 14.00 lbs. Pale Malt(2-row) America 1.036 2
5.0 0.77 lbs. Crystal 60L America 1.034 60
5.0 0.77 lbs. Carafa Special Germany 1.030 600
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Chinook Pellet 11.80 74.8 60 min.
1.50 oz. Amarillo Pellet 8.20 8.7 5 min.
1.00 oz. Simcoe Pellet 12.20 8.6 5 min.
2.00 oz. Amarillo Pellet 8.20 0.0 Dry Hop
2.00 oz. Simcoe Pellet 12.20 0.0 Dry Hop
Yeast
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White Labs WLP002 English Ale
Mash Schedule
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Mash Type: Single Step
Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 120This is meant to be nearish the Stone Sublimely Self Righteous.
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