Titan Posted August 29, 2020 Share Posted August 29, 2020 NEIPA first time using hop missile. 5 Link to comment Share on other sites More sharing options...
Pezzza Posted August 29, 2020 Share Posted August 29, 2020 After the sad downturn in production and 7 kegs down to one... there was only one answer... get brewin'. Here a Sparkling Ale of sorts... had some trouble and strife as wanted to increase volume of wort and hence increased the grain bill so was all a bit unwieldy... ah well got there in the end... Voyager Veloria Schooner Malt, Bo Pils, Munich, some faithful Wheat and Joe White Pale Malt... hops for bittering Hallertau and Perle... then late some Citra and Perle... will be interesting... Am hoping to split the Wort into Coopers Plazzi 22L or so and 10L in baby Coopers FV.... and then either different yeast or late hopping... TBA (to be announced haha) Brew up and Brew on! 3 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted August 29, 2020 Share Posted August 29, 2020 English Porter, inspired by David Heath Home Brew and The Home Brew Challenge 3.8kg Traditional Ale 0.60kg Brown Malt (Simpsons) 0.35kg Crystal Malt 0.075kg Carafa Special II 45g East Kent Goldings 60m boil 15g East Kent Goldings 10m boil 200ml Nottingham Yeast 1st Gen It was meant to have some Dark Crystal in it. But at the last minute I could not find the Dark Crystal that Beersmith said was in my Inventory. Still cannot figure out where it went? Had to up the Crystal Malt and the Carafa to be equivalent to what the Dark Crystal would have brought. Water treated for the style. Boiled my water the night before for Chloride removal - I think this evaporated off 3-3.5L of water across the GF vessel and Sparge water pot. Because should have got 23L batch, but got 19.5L @ SG 1.054. So I diluted to 22.8L @ SG 1.047. pH 5.36 Acid rest temp reached Ready for grains. I add grains and then use this "rest" to give me time to take pH readings Adding grains Ready to start mash. I am a bit worried about the colour - Not very Porter-ish Into the Acid rest mash phase Still concerned about the colour. A bit of grain above the top plate. Found out later that the seal on the plate slipped off, letting grain get above the plate. No biggy though. Two thirds of the way through the mash. Didn't have to worry about the colour Mash out done. Some grains still wandering about Positioning to start sparge Not a stuck sparge, but was very slow I have a Russian Imperial Stout planned in a few brews, Rice Hulls will be in order the help with the sparge on that one. Sparge nearly done Boil reached and 60 minute hops ready to be added 10 minutes into the boil Forgot to take any more photos. Sorry that's all folks. 6 Link to comment Share on other sites More sharing options...
MitchBastard Posted September 1, 2020 Share Posted September 1, 2020 Something a little different for me today. Brewed my first Saison After acquiring a taste for them over the past few months. Potentially more of a “bastardized” version of a saison But the bones are there. Using a couple Malts and hops not currently in the wheel house and seeing what spice and earth I can get from all malt/hop additions rather than actual adjuncts like orange peel, staranise and coriander Yadda yada yada 4.2 kg Pilsner malt .5kg vienna .5Kg rye .3kg Dex styrian Golding @60 & 10 with a mandarina Bavaria WP addition. dry hopping with lemon drop on day 4. belle saison fermenting Currently at an ambient of 23 deg After temp adjust the OG was one point short at 1.053 and should dry out to around 1.004. 5 Link to comment Share on other sites More sharing options...
Pezzza Posted September 1, 2020 Share Posted September 1, 2020 2 hours ago, MitchBastard said: Using a couple Malts and hops not currently in the wheel house and seeing what spice and earth Ha ha Mitchie I have got a pack of Belle Saison in the fridge waiting for the day meself ha ha... maybe when things warm up... ; ) Good luck with yours mate will be nice reading how you go Certainly looks like it will have plenty of Welly Boooooot hey?! 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted September 3, 2020 Share Posted September 3, 2020 Brew day!!!! split batch. house pale and something else. 4 Link to comment Share on other sites More sharing options...
Titan Posted September 3, 2020 Share Posted September 3, 2020 @The Captain!! let us know how the day went. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 3, 2020 Share Posted September 3, 2020 Brew day went well. numbers were bang on and no issues what so ever. wort is clear AF and the grainfather is a dream to brew on. Definitely not regretting the buy. 4 Link to comment Share on other sites More sharing options...
MitchBastard Posted September 4, 2020 Share Posted September 4, 2020 Brewing in uncharted territory today. Was pretty fun brew but really only half a brew day. Brewed the first leg of my cube sour. mainly Pilsner malt some wheat and a touch of acid malt. i didn’t use RO water, nor did I bother with any mineral additions to my tap water as I don’t know where it’s starting at, except for a pH of 7.4. More of a trial than anything. Mashed for an hour. Mashed out for 10. checked ph which was at 4.9. Added 1.75ml of lactic acid which landed me at 4.52 pH boiled for 10 mins. transferred to a cube where it’s chilling down to 30deg where I’ll pitch about 4 or 5 probiotics or 120 billion lacto bullshitus particles. Will let it drop to 18ish where it Should hopefully be sitting at a pH of 3.5 on Sunday night/Monday morning. boil for 30 mins with a small citra addition to 6ibu ferment with voss Kviek dump a load of peach n mango into it. keg. keep misso happy. 3 1 Link to comment Share on other sites More sharing options...
RepSpec Posted September 4, 2020 Share Posted September 4, 2020 Sounds like a cracker mitch...keep us posted 1 Link to comment Share on other sites More sharing options...
Stickers Posted September 4, 2020 Share Posted September 4, 2020 Going to attempt the fair drinkum aussie pale ale recipe. The yeast pack says to rehydrate, the recipe says to sprinkle. Will toss a coin to decide which way i go i think 7 1 Link to comment Share on other sites More sharing options...
Norris! Posted September 5, 2020 Share Posted September 5, 2020 I am brewing a red ipa. Haven't decided on the yeast yet. I used up some base malt, so that is why I have 2 in there. Getting some deep red right now, hope it come through and not brown. Happy Father's Day to all 6 1 Link to comment Share on other sites More sharing options...
MitchBastard Posted September 6, 2020 Share Posted September 6, 2020 Leg 2 of my cube sour this morning. After pitching 4 probiotics into the cube yesterday morning, pH was checked yesterday Afternoon with a drop of .09 from 4.5 down to 4.41. Feeling like I had plenty of time before it got to the targeted 3.5, I left it over night and checked this morning. A reading of 2.5 was read this morning, which seems too far gone for only 24hrs. A taste test indicated a mild tartness and a very pleasant aroma of pear and apricot. I think my pH meter isn’t great as it always reads a whole point lower Than it should be when measuring finished beers...I think the presence of alcohol throws it off, and am thinking maybe something similar in this case or maybe it just craps out for anything under the 4 mark. Annnnnnnnnyway I threw it in the kettle, boiled the bastard for 20mins with a small citra addition Where it’s awaiting yeast pitching. 4 1 Link to comment Share on other sites More sharing options...
ben 10 Posted September 6, 2020 Share Posted September 6, 2020 42 minutes ago, MitchBastard said: Annnnnnnnnyway I threw it in the kettle, Looks perfectly disgusting! On track for sure, well done. 1 3 Link to comment Share on other sites More sharing options...
MitchBastard Posted September 6, 2020 Share Posted September 6, 2020 1 hour ago, Ben 10 said: Looks perfectly disgusting! On track for sure, well done. Yeah the weird jelly like hot break is weird. As with what ever is left over after the boil Link to comment Share on other sites More sharing options...
ben 10 Posted September 6, 2020 Share Posted September 6, 2020 24 minutes ago, MitchBastard said: Yeah the weird jelly like hot break is weird. I find a good acidic one cleans the stainless too! 2 1 Link to comment Share on other sites More sharing options...
MitchBastard Posted September 7, 2020 Share Posted September 7, 2020 On 9/6/2020 at 3:20 PM, Ben 10 said: I find a good acidic one cleans the stainless too! It’s like a mirror after that boil lol Link to comment Share on other sites More sharing options...
ben 10 Posted September 7, 2020 Share Posted September 7, 2020 19 minutes ago, MitchBastard said: It’s like a mirror after that boil lol Nice one, be a good beer then! 2 Link to comment Share on other sites More sharing options...
Hilltop hops Posted September 12, 2020 Share Posted September 12, 2020 Brew day, another Kveik Hazy. First time using Azacca and Hort 4377 hops. Recipe says Citra, couldn't find Hort on Brewfather. 3 Link to comment Share on other sites More sharing options...
Titan Posted September 12, 2020 Share Posted September 12, 2020 Standard wheat beer today. 50% wheat malt 50% pilsner. Saaz and hallertauer mitt for bittering and hop stand. Munich classic yeast. Yum 5 Link to comment Share on other sites More sharing options...
Journeyman Posted September 12, 2020 Share Posted September 12, 2020 This is about to go in the FV... 4 Link to comment Share on other sites More sharing options...
Journeyman Posted September 12, 2020 Share Posted September 12, 2020 OK, not quite what I had above... I made a starter with the kit yeast so that drops expected ABV a bit. I didn't use the Amber malt but forgot to take it out, so that dropped OG a bit. Also I made it to 21 L as the OG taster was so nice I figured I wanted a couple of bottles out of this. So final readings - OG = 1.072, 7.1% in the keg. 4 1 Link to comment Share on other sites More sharing options...
Pale Man Posted September 13, 2020 Share Posted September 13, 2020 Wheat beer partial mash. Coopers Hefe tin. 2 kg of Gladfield Wheat. 1 kg of Gladfield Pilsner. 15 g of Saaz. 15 g of Hallertauer both at last 15 mins. Safale WB06. Mashed wheat malt smells soooo good. 5 Link to comment Share on other sites More sharing options...
Pale Man Posted September 13, 2020 Share Posted September 13, 2020 3 Link to comment Share on other sites More sharing options...
Pale Man Posted September 13, 2020 Share Posted September 13, 2020 She'll be a big Wheaty. And my first ever kegged. Wish me luck and gods speed. 1 Link to comment Share on other sites More sharing options...
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