Home of the BrewNosers

Brewing my ESB, doing a few more tweaks to hit the profile I want. Also first time using my new Monster MM3 so testing the crush settings I have at the moment.

yesterday I started a Pink Panther Shandy (raspberry wheat ale with home made lemonade), last week I made my Raspberry Beret (rasp wheat with champagne yeast) and the week before that I made my Hoptimus Prime an American IPA.

Brewed a double batch of Steam Beer. WLP833, 2 row, carahell, victory, GR NB, Saaz.

Brewing a Cream Ale.

Brewed up a Barleywine today


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Made an IPA on Saturday and a Pale ale on Sunday

mashing a Cascade Rye ipa currently

Brewed up a Saison and Golden Sour on Saturday.....

Brewed up a Best Bitter on Saturday. A hoppy saison is on the docket for next Saturday.

Brewed a Bitter using Escarpment English Ale II yeast for the first time.

Made an ordinary bitter today but I threw in a mixed bag of hops (UK+American) that I had in the freezer. I tried out full volume mash for time savings. It worked. I went from 5 to 3hrs for a 5 gal batch.

I've been having issues with low mash efficiency lately. I figured it was my grain mill gap but I have not gotten around to checking it. I checked today and I was correct; it was well above 0.045" for some reason. I re-gapped it to 0.040" and mash efficiency went from a typical 69%-72% to 87%. I thought doing a no rinse, full volume mash would result in a mash efficiency in around 75% so I was surprised to have that large of a jump.

Everyone is on an English bitter kick, it seems. I brewed a bitter 3 weeks ago.

Yesterday I threw together what I guess would be best described as a simple blonde. I've been making lots of heavier stuff lately and I've been in the mood for something light and simple.

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2 Brews today - Bohemian Pilsner and a Blonde Ale.

Two gallons of raspberry honey mead bubbling away. Will likely add a few pounds of raspberries in a secondary. That raspberry honey tastes great.

Brewing a Red IPA.

Broob wrote: ↑

Fri Feb 15, 2019 5:29 pm

Two gallons of raspberry honey mead bubbling away. Will likely add a few pounds of raspberries in a secondary. That raspberry honey tastes great.

Gone from 1.100 to 1.040 in three days. Not too shabby. Time for some raspberries.

Brewed up the final of my Westvleteren series today, a Westy 8. I still have some top cropped yeast left so I may put on a tripel with that yeast given they get their yeast from Westmalle, my favourite tripel.

Brewed a Porter.

Brewed up a Dortmunder Export yesterday

Brewing a Solar Wave IPA.

Just finished a week's worth of brewing.

Day 1 brought 28 gallons of mostly Bohemian Pilsner, a bit of Munich, 4 pounds of German and Czech hops, fermenting on M44.
Day 2 brought 25 gallons of mostly 2 row, some crystal 30, 90 IBU's worth of hops, fermenting on M07.
Day 3 brought 10 gallons of Baltic Porter and 10 gallons of Imperial Stout, both fermenting on M10.
Day 4 was a cleanup day from the inherent boil-overs of the day before - 15-gallon pots and high gravity are not friends.
Day 5 ended with 28 gallons of half/half wheat and 2 row, orange and coriander, East Kent hops and fermenting on WB06.

The kids are sitting at 19 C bubbling away.

Who's up for a grain buy, lol.

Storm Day - Brewing a Lager.

@rossbee Did you mean liters or did you brew over 400L this week?!

RossBee wrote: ↑

Sun Mar 03, 2019 2:46 pm

Day 1 brought 28 gallons of mostly Bohemian Pilsner, a bit of Munich, 4 pounds of German and Czech hops, fermenting on M44.

I used M44 for the first time this weekend on an IPA in the 1.062 range. Yeast nutrient and servomyces in the boil, but no oxygenation and no rehydration. Pitched two packets at 23°C Saturday afternoon at 1630h. By Sunday morning it was down around 17°C, which probably isn't optimal, but any other yeast (US-05, various liquid strains) probably wouldn't care much. I was just starting to see reasonable bubbling in my blowoff this morning as I left for work.

The internet says it's got a reputation for bad lag but I was still hoping it wouldn't happen to me (that's part of the reason I pitched two packets). Have you experienced the lag with that yeast? If so have you found mitigations for it or do you just accept that's the way it is?

I do similar to you, pitch directly into wort during transfer into the fermenter. Transfer temp was 25C and a pitching rate at 70 g/hl (as indicated for the 1068 OG). I haven't had any issues with the M44, the yeast was going great guns the next morning and the fermenter temperature had come down to 20 to 21 C, without cooling just by sitting in a 19C room.