What's everyone brewing?

[Bluefin 774]

I brewed a Brewhouse Pilsner. I used S-33 yeast and in one week I will dry hop with Citra for two weeks and then keg it. This is my first try at dry hopping.

[Jimmy]

Brewing a tripel using 1214 Abbey this weekend. Stepping up a starter this week.

[pet lion]

4th batch for my FeBREWary brewing mania. Junction Foil Ball IPA. Hitting it with Citra, Columbus and Simcoe.

[gm-]

Making an all extract lambic, very simple. 4# pilsner lme, 4# wheat lme, 4 oz maltodextrin to give the bugs something to chew on. Boiled for 20 minutes with old Whitbread Golding hops for whooping 8 ibus. Pitching yeast bay melange sour blend along with dregs of lacto from my Berliner Weiss and roselere blend from my oud bruin. Should be quick and easy brewday

[LiverDance]

Brewing up a 100% Brett fermented IPA with amalgamation super brett blend from TYB

[McGruff]

Brewing a Pilsner with WLP830 German Lager.

[Jimmy]

Brewing a Belgian Triple using 1214 Abbey. Had to build a decent sized starter for this one.

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[GuingesRock]

Making a starter for my "Brummy" barley wine on Wednesday. London Ale yeast.

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[bandarker]

Any of you guys interested to trade a few bottles of Tripel? I just kegged mine, i like the alcohol, the aromas are good, but gives a weird aftertaste and I'd like some feedback. Should I just wait??

Today I wish I could brew - everythings closed and I'm unprepared (again!)

[Keith]

Been a busy week of slack prep work. Cleaned 8 kegs Sunday night, each receiving a full tear down, deep soak in PBW and hot water. Another night rinsed, sanitized, and pressure tested, tonight kegged (and force carbbed) the APA and Rye Altbier, and I'll probably completely tear down Stanley tomorrow night for a deep cleaning and reassemble on Thursday. Looking forward to getting these beer "chores" done.

[GuingesRock]

I did a similar set of chores and organizing during the snow days.

All ground up, starter made and ready for my barley wine this afternoon. 1.1 OG all grain. I'm wondering what English barley wine tastes like fresh (2-3 weeks old). I expect I will be finding out.

[mcgster]

Brewed up another batch of my IPA again, same recipe as before but I took the sulfate levels to the highest end of the spectrum that I could and still keep the ions balanced. Thought I would try the extreme end of the range!

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[GuingesRock]

How high did you go with the sulphate Mark? Did you go where others fear to tread? When you say ions balanced are you talking about SO4/Cl ratio? what did you go with?

Can I ask what you did before with that IPA? Also did you go somewhere around 5.2 for mash PH. I've been settling on 5.4 for my malty beers (that's what working man was, and I liked it) and 5.25 for crisper ones. I usually keep chloride around 80 and Sulphate a bit above 100 for IPA/APA, but thinking of stepping up the sulphate.

[gm-]

I did a similar set of chores and organizing during the snow days.

All ground up, starter made and ready for my barley wine this afternoon. 1.1 OG all grain. I'm wondering what English barley wine tastes like fresh (2-3 weeks old). I expect I will be finding out.

Booooooooozy!

[mcgster]

I normally run a sulfate of 100 and a chloride of 40, i took the sulfate right up to 250 for this one.

I'm actually doing the same for you for my pH with a 5.4 to 5.5 with the malty beers and 5.2 to 5.3 for crisp beer but my pH meter requires calibration and i don't have any more 4.0 / 7.1 solution.

How high did you go with the sulphate Mark? Did you go where others fear to tread? When you say ions balanced are you talking about SO4/Cl ratio? what did you go with?

Can I ask what you did before with that IPA? Also did you go somewhere around 5.2 for mash PH. I've been settling on 5.4 for my malty beers (that's what working man was, and I liked it) and 5.25 for crisper ones. I usually keep chloride around 80 and Sulphate a bit above 100 for IPA/APA, but thinking of stepping up the sulphate.

[GuingesRock]

Sounds good to me for a hoppy one. Be interested to see how it turns out.

You probably tried getting buffers from the lab there.

[GuingesRock]

I did a similar set of chores and organizing during the snow days.

All ground up, starter made and ready for my barley wine this afternoon. 1.1 OG all grain. I'm wondering what English barley wine tastes like fresh (2-3 weeks old). I expect I will be finding out.

Booooooooozy!

AhHa!

Brewing it up right now. Grist 39 lbs for 9 gallon batch. Mash PH 5.55, was calculated to work out at 5.4, that's way off but will still be good at that, might even be better, who knows. Going to use my recratometer today for the first time.

[GuingesRock]

Brix 22 = OG 1.092. Not too far off.

[GuingesRock]

That was a difficult and stressful brew, trying to make a 1.1 with nothing but grain (thanks for the suggestion Keith ). I didn't let it get the better of me though. I poured myself a pint of my bitter and carried on. Yeast is pitched and I can relax now.

[Keith]

That was a difficult and stressful brew, trying to make a 1.1 with nothing but grain (thanks for the suggestion Keith ). I didn't let it get the better of me though. I poured myself a pint of my bitter and carried on. Yeast is pitched and I can relax now.

[LiverDance]

Brewing up a Flanders Red with BBBoogie today

[mcgster]

Decided late to brew a Scottish export just mashed out

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[evanisnor]

I'm making an oatmeal stout today, but I'm not having the greatest luck... lol

I knocked my crusher over with a full hopper, then my drill battery died to I had to crank by hand. My thermometer probe broke and my only backup is a small analog pocket thermometer -- I have no idea if I hit my temp; it's hard to read with your head in a sanke with foggy glasses. Then I forgot to add my salts and acid to the mash. Hah! At least I didn't forget the campden. Waiting for the sacch rest now, hopefully I hit my fuckup quota for today.

[LeafMan66_67]

I'm making an oatmeal stout today, but I'm not having the greatest luck... lol

I knocked my crusher over with a full hopper, then my drill battery died to I had to crank by hand. My thermometer probe broke and my only backup is a small analog pocket thermometer -- I have no idea if I hit my temp; it's hard to read with your head in a sanke with foggy glasses. Then I forgot to add my salts and acid to the mash. Hah! At least I didn't forget the campden. Waiting for the sacch rest now, hopefully I hit my fuckup quota for today.

At the end of the day, you will have beer - does it get any better than that?

[evanisnor]

At the end of the day, you will have beer - does it get any better than that?

For sure! I'm not freaking out, just complaining

I still hit my efficiency bang-on, though. It'll probably turn out just fine