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I've got some time to myself and looking to brew 10 - 20 gallons over the next 4 days.

I have some cleaning to do first and my first brew will be 10 gallons of Dartmouth Pilsner which won Gold and Silver medals last year.

I'll be using S-23 in one carboy and Mangrove Jack's Bohemian Lager in the other.

I'm not sure what the other brew will be yet, I'm totally undecided on the style and yeast I want to use. It will probably be one of: brown ale, robust porter, or IPA with either US-05, Denny's Favorite 50, or Pacman.

If anyone's around Dartmouth and feels like dropping in for a beer or three drop me a line.

Now to go clean some carboys and maybe sample my cervesa if it isn't too early.

I wish i was off today. 11am is the rule at the 1029 brewery so you're good to have a cerveza have a good brewday

RubberToe wrote:
Now to go clean some carboys and maybe sample my cervesa if it isn't too early.

It's never too early! Just depends on how productive you want to be later on!

RubberToe wrote:I've got some time to myself and looking to brew 10 - 20 gallons over the next 4 days.

I have some cleaning to do first and my first brew will be 10 gallons of Dartmouth Pilsner which won Gold and Silver medals last year.

I'll be using S-23 in one carboy and Mangrove Jack's Bohemian Lager in the other.

I'm not sure what the other brew will be yet, I'm totally undecided on the style and yeast I want to use. It will probably be one of: brown ale, robust porter, or IPA with either US-05, Denny's Favorite 50, or Pacman.

If anyone's around Dartmouth and feels like dropping in for a beer or three drop me a line.

Now to go clean some carboys and maybe sample my cervesa if it isn't too early.

Definitely an IPA Rob for your 2nd brew. Porter would be good, but were coming into the warm months, unless you are looking to age.

Boo, I'm at work.

The university was closed until noon. Tried to break the thick layer of ice of the car, gave up and went back inside, might brew up an attempt to clone flying monkeys atomic smashbomb ipa since I have a pound of citra in my freezer that I need to use up.

Keith wrote:Definitely an IPA Rob for your 2nd brew. Porter would be good, but were coming into the warm months, unless you are looking to age.

I love to drink and brew all styles through the year, however I'm dangerously low on my APA with nothing else hoppy on tap. Lots of hops in the freezer too. Maybe it's time to step up that Pacman starter one more time.

gm- wrote:The university was closed until noon. Tried to break the thick layer of ice of the car, gave up and went back inside, might brew up an attempt to clone flying monkeys atomic smashbomb ipa since I have a pound of citra in my freezer that I need to use up.

Mmmm, Citra. I have the best part of a pound of Citra leaf on hand but saving them for the randall.

So, I'm notorious for taking forever to start my brew...

I cleaned yesterday and got my grain bill together. 8Kg German Pilsner and 1Kg Melanoiden. It's now crushed and my strike water is heating. Brew sheet printed out.

Hanging out.

You guys are making me thirsty! I have that Best Case Honey Ale in the Secondary for a few days now and my zero effort Festa Brew of Pilsner just went in the fridge yesterday after 14 days at room temp. Still a little yeasty tasting yet but I might crack one anyway. I think I was a little early racking it seeing as bubbles shot up my auto syphon as I slide it into the primary a few weeks back. I was at exactly 4 days which is usually when the foam is almost gone with the partial boils I have been doing. I guess I am nervous to let it go to 5 but I had lots of sediment in the secondary and even more than normal in the bottles. Maybe that's a trait of Festa Brew Pilsner? I have done all IPA's up to this point (Festa and West Coast) and they seem to ferment quicker.

Have a rocking beer infused weekend everyone! ~Volt

Voltage,

The Festa Brew might have been racked a bit early, so the yeast made it through and might still have been going upon bottling. Don't be shy about leaving it in primary for longer than 4 days, especially if you have a good way to keep dust/other particulate out of it. I leave the lid of my bucket cracked only enough to let it fart our CO2, but not so open that anything could fall in, and leave it like that for 7-12 days. Fire it in the fridge for a day to help the yeast fall out, and then rack into kegs (or bottles). Close to Zero Effort, too.