What's everyone brewing?

[dean2k]

Should have come down to sunny Baie Verte, knocked out 24 gallons of a simple Pilsner.

35# Pilsner
2 # Munich
4.5 oz Spalt @ 60
2 oz Spalt at Flameout.

497 Lager Mauribrew
1.044 O.G.
Sitting at 12C

Loves the indoor brewing, lol

Oh yeah? I'd need the Baie Verte infrastructure too. If I try fermenting 24g here, I'd have to split it into 4 carboys and hide them around the house like Easter eggs.

[RossBee]

Should have come down to sunny Baie Verte, knocked out 24 gallons of a simple Pilsner.

35# Pilsner
2 # Munich
4.5 oz Spalt @ 60
2 oz Spalt at Flameout.

497 Lager Mauribrew
1.044 O.G.
Sitting at 12C

Loves the indoor brewing, lol

Oh yeah? I'd need the Baie Verte infrastructure too. If I try fermenting 24g here, I'd have to split it into 4 carboys and hide them around the house like Easter eggs.

Hiding from Whom?

[Lisa J]

Started an IPA with LOTS of Amarillo hops. Projected SG was 1.064, but only achieved 1.050. We'll see...

[jacinthebox]

stepping up a WLP644 starter for a British Brett'er we are brewing up this weekend

[amartin]

I brewed up my last beer at my current house yesterday, with the intention of using up a lot of ingredients I had around. I did a red IPA, to use some of the 9lb of hops in my freezer and some of the leftover already crushed specialty grains from the black box challenge. I also grossly overestimated the amount of propane I had, so I ended up doing the first 45 minutes of the boil in three pots on my stove, and then adding back to the keggle for the last 15. I barely got it up to a boil and had to keep swirling the tank around to get it going. But, it's done. When I go back to Costco for a refill I'm getting a spare tank.

[amartin]

stepping up a WLP644 starter for a British Brett'er we are brewing up this weekend

I would like to hear more about this, since I may be planning some soured English beers in the next while. What's the deal?

[RossBee]

For lack of a better description, Brown Lager.

20# Munich
20# Vienna
12 oz Chocolate
2 oz GR Perle 7.9%@60
2 oz Hallertau 8.9%@30
2 oz Citra 13.4%@ Flameout

Mashed @ 152 F for 90 minutes.
Boiled for 60 minutes
1052 OG @ 25 gallons final.

50 g MauriBrew 497
Resting at 12 C

Really shitty and offensive brown colour, but some tasty wort.

[jacinthebox]

stepping up a WLP644 starter for a British Brett'er we are brewing up this weekend

I would like to hear more about this, since I may be planning some soured English beers in the next while. What's the deal?

Esb recipe with Nelson. Been stepping up wlp644. Will pitch without o2 and ferment mid to high 20s. Should pull some nice tropical fruit flavors with a little bit of wild funk. More fruit than funk

[HotBreak]

Just finished 20 Gallons of Painful Morning Pale Ale. An ever evolving recipe which mutates when I get tired of drinking it. Sooooo......almost never.

[RossBee]

25 gallons of Red today.

Mental note, when using more than 15% Melanoiden, be prepared to have lots of floc. Took two hours to have floc drop out before getting o.g. gravity reading.

22 # Melanoiden
22# Red X

2 oz Citra 13.4 @ 60 min
2 oz Northern Brewer 9.0 @ 30 min
3 oz Hallertau 4.8 @ 10 min

MauriBrew Lager 497

Resting @ 12 C

[Woody]

On my second step up of a Brettanomyces Lambucus Wyeast 5526. I want a nice healthy pitch for Brett Porter I'm doing. I did 4 days on the plate for the first step up and on the second about the same. Going a little faster but I expect another 3-4 days. I'm going to co pitch with a Wyeast 1028 in hopes of getting some Cherry pie and black forrest cake taste in this Brett Porter. Doing a 10 g batch and will keep it simple in the other half with a S04. Grain bill will be super simple Maris Otter, CaraMunich III and chocolate.

[jtmwhyte]

10 gallons of Dark Mild tomorrow. 5 gallons with Danstar Windsor and 5 with wlp028

[Woody]

I wanted to use up some ingredients so I'm making a Belgian Dark Strong. Target OG is 1.090. I'm 15 mins into a 90 min boil. A little late in the winter to make this but I'll bottle it so it's will be great next year.

[mumblecrunch]

I've been craving an ESB lately and cranked out a version of the Common Room ESB today using Golden Promise for the base malt. OG was 1.055ish, and I bittered with Northern Brewer and flavored with Willamette and EKG. Should come in at about 5.5% and 40 IBU. Pitched S-04 onto it at about 1630h and was already seeing signs of life at 2230; starting to understand why people love that yeast. Also, couldn't have asked for a better day to brew in February!

[Jimmy]

Brewing a 50 liter batch of IPA and splitting it up for some experimentation.

[Andre]

Brewed a Paint it black IPA kit, but added some Columbus hops and some Chocolate malt that I had.

[MitchK]

Just cold crashing my first starter (WLP500, first time using liquid yeast) and I harvested two 500 ml jars of the starter tucked away in the fridge for future use (only need one to build up in the future if anyone else does the same and wants to swap me for a jar of something else)

[jtmwhyte]

I've been craving an ESB lately and cranked out a version of the Common Room ESB today using Golden Promise for the base malt. OG was 1.055ish, and I bittered with Northern Brewer and flavored with Willamette and EKG. Should come in at about 5.5% and 40 IBU. Pitched S-04 onto it at about 1630h and was already seeing signs of life at 2230; starting to understand why people love that yeast. Also, couldn't have asked for a better day to brew in February!

Love that recipe

[Buccaneer]

Brewing up a session version of my American amber / English IPA hybrid. Haven't fired up the kettle in a long time.

[MitchK]

Just weighed out my grains for a Belgian blond ale, gonna pitch my WLP500 starter into it this afternoon.

[BBrianBoogie]

Experimental Saison for me today.

[mumblecrunch]

Love that recipe

I've heard almost nothing but good things about it. Took a sample yesterday and it's at 1.012 but it's got a bit of diacetyl, so rather than kegging this weekend I'm going to give it another week at ambient (16/17°C) to let the yeast clean up. Might take advantage of the extra time to throw a small dry hop at it too. This is the first time I've been able to detect diacetyl and I'm almost excited about it

[jtmwhyte]

Love that recipe

I've heard almost nothing but good things about it. Took a sample yesterday and it's at 1.012 but it's got a bit of diacetyl, so rather than kegging this weekend I'm going to give it another week at ambient (16/17°C) to let the yeast clean up. Might take advantage of the extra time to throw a small dry hop at it too. This is the first time I've been able to detect diacetyl and I'm almost excited about it

It was one of the first all grain batches I made years ago. I've gone back to it several times since. Never disappointed

[McGruff]

Brewed a Kolsch with WLP029.

[sheppard107]

A Vienna Lager based on the one in BCS. Wish me luck; it's my first lager.