What's everyone brewing?

[kenny10]

That's a shit ton of hops keith

[RubberToe]

25oz?

Sent from the brew timer.

[Keith]

haha yea oz lol. I'm beat today. Kids had me up at 6 after going to bed at 1. Mind isn't all there.

[kenny10]

I knew what you meant..lol....otherwise it would be happy as balls..lol

[Jimmy]

Kegged IPA and Brewed Berliner Weisse today.

[Woody]

Sweet Jimmy. Did you just do your standard mash and sour with those bad boys in the kettle after? Do you need to keep it between 90-120F for a few days before you boil? Going to try one this summer.

[Jimmy]

Sweet Jimmy. Did you just do your standard mash and sour with those bad boys in the kettle after? Do you need to keep it between 90-120F for a few days before you boil? Going to try one this summer.

I did the mash, brought the wort up to 180º and held it for 20 minutes to sterilize and kill any bugs. Chilled back down to 115º, purged with CO2, and then pitched the lacto. I've got it holding at 115º until it reads ~3.5pH, and then will be boiling for 15 min, adding a small hop addition, and fermenting with US05.

[CorneliusAlphonse]

@jimmy thats a cool use of the one vessel system. i like it.

brewing a flanders red BIAB style right now

[mstead]

@CorneliusAlphonse I tried a Flanders Red when I was in North Carolina last year and loved it. Can't remember for the life of me who made it, but it was awesome. How complicated is it to make? Any special equipment required?

[Jimmy]

It definitely works pretty slick for a beer like this. Hooked up to the bottom and purged the o2 before pitching the lacto.

[CorneliusAlphonse]

@CorneliusAlphonse I tried a Flanders Red when I was in North Carolina last year and loved it. Can't remember for the life of me who made it, but it was awesome. How complicated is it to make? Any special equipment required?

i would say it's possibly the simplest/most forgiving style of sour to make. brew day is the same as an ordinary brew day, then just pitch a fresh vial/packet of flanders/roeselaire culture - it will likely be a special request from noble grape, but dave may have some on hand. The biggest difficulty is time - i am putting mine directly in a carboy, and i will let it sit for 1 year before i bottle. im going to store it away from any non-sour beers haha

[JohnnyMac]

Managed to get a West Coast IPA down today with a shit ton of hops. Did an NZ Orbit APA last weekend so two sessions in two weeks, I'm on fucking fire!!

[RubberToe]

Wicked, JM. Way to go.

Sent from the brew timer.

[jeffsmith]

Managed to get a West Coast IPA down today with a shit ton of hops. Did an NZ Orbit APA last weekend so two sessions in two weeks, I'm on fucking fire!!

Well done! Did two batches myself this week as all my taps are dry. Tough to keep up when you only get a chance to brew every six months.

[mstead]

@CorneliusAlphonse I tried a Flanders Red when I was in North Carolina last year and loved it. Can't remember for the life of me who made it, but it was awesome. How complicated is it to make? Any special equipment required?

i would say it's possibly the simplest/most forgiving style of sour to make. brew day is the same as an ordinary brew day, then just pitch a fresh vial/packet of flanders/roeselaire culture - it will likely be a special request from noble grape, but dave may have some on hand. The biggest difficulty is time - i am putting mine directly in a carboy, and i will let it sit for 1 year before i bottle. im going to store it away from any non-sour beers haha

Awesome. Might have to give it a try some time. A year of waiting might be hard though! Lol

[joe_r_harvie]

Pilsner Urquell for me - I've been adding a bit of melanoidan malt lately to my recipe and skipping the full decoction and the results are great, and much easier.

[RubberToe]

Pilsner Urquell for me - I've been adding a bit of melanoidan malt lately to my recipe and skipping the full decoction and the results are great, and much easier.

Awesome, one of my favourites.

[Woody]

I did the mash, brought the wort up to 180º and held it for 20 minutes to sterilize and kill any bugs. Chilled back down to 115º, purged with CO2, and then pitched the lacto. I've got it holding at 115º until it reads ~3.5pH, and then will be boiling for 15 min, adding a small hop addition, and fermenting with US05.

Your set up seems perfect for this style. I was going to mash, boil, cool and add the bugs trying keep 90-120F for a few days. Your way is much more dialed in and waiting for the PH seems better as it will be the perfect tartness rather than hoping if left for a few days. The only style I know of where 3 to 8 ibu's will taste good. I'm going to do this in the kettle so will need plastic wrap or try and cover in c02.

[gm-]

I am going to be trying this Berliner method once I get some acidulated malt in.
http://anarchylane.com/blog/?p=1442

[jacinthebox]

Brewing up some mosaic pale ale and Brathair Eric American wheat this weekend

[evanisnor]

Waiting for my sacch rest to finish on a Cascade IPA. Warrior for bittering so maybe that's cheating. I don't really care :p

5.5 gal
88% 2-row
8% Munich
4% C15
*Edit: 13.8lbs of grain, aiming for OG 1.064.

Bru'n Water Pale Ale water profile - 300pm sulfate this time!
Mash 148*F for 75min

60min - Warrior - 1oz - 57 IBU
10min - Cascade - 1 oz - 9 IBU
Flameout - Cascade - 2oz
Whirlpool (manual, bitches) - 180*F - Cascade - 3oz

US-05

2 rounds of dry hopping with Cascade later. 2oz for 6 days, another 2 oz for 4 days and then bottle conditioning.

[LeafMan66_67]

Made a pale ale with copious amounts of late Amarillo and Simcoe.

[evanisnor]

This is the first time conditioning my grain and using a false bottom. I usually use a bag in my sanke for mashing.
I got some feedback from the Garrison competition that my beer tasted grainy. After that I could really notice it. Vourlaufed for 45 minutes today until I was happy. Too much? Clearest wort I've ever pulled by far.

[Jimmy]

This is the first time conditioning my grain and using a false bottom. I usually use a bag in my sanke for mashing.
I got some feedback from the Garrison competition that my beer tasted grainy. After that I could really notice it. Vourlaufed for 45 minutes today until I was happy. Too much? Clearest wort I've ever pulled by far.

Clear wort doesn't = clear beer, or non-grainy beer. I'm guessing there is something else in the process that is causing the grainy flavors.

[evanisnor]

Not sure what that would be... everything else is perfect

I'll consider it an experiment, then. I've got the time today.