My wife brought home a sixer of Green Flash's Sea to Sea lager. It's good. A little light on the malt for my taste but very nice.
Anyone doing anything beer-related today?
#21
Posted 12 December 2017 - 06:18 PM
#22
Posted 18 December 2017 - 07:30 AM
Kegging a G. pils this morning, harvesting the yeast (34/70), and some of said 34/70 will go right back to active duty for tomorrow's brewday.
Still debating between another pils, a Dort, or a doppelbock.
If the stars align, a 2nd brewday may happen on Wednesday, but i'm not holding my breath.
#23
Posted 18 December 2017 - 07:35 AM
I have a similar situation... I need to keg a batch of MLPA and save the West Coast yeast for an upcoming batch which will either be a pale ale with El Dorado & Lemon Drop or a Blonde ale with Crystal. The holiday schedule is clouding up though... kids coming home, Christmas and then leaving on vacation on 12/29 so I must prioritize.Kegging a G. pils this morning, harvesting the yeast (34/70), and some of said 34/70 will go right back to active duty for tomorrow's brewday.
Still debating between another pils, a Dort, or a doppelbock.
If the stars align, a 2nd brewday may happen on Wednesday, but i'm not holding my breath.
#24
Posted 18 December 2017 - 07:41 AM
Brewery is shut down for a while as I insulate and sheath the ceiling in that section of my basement. I am trying to make it so minimal noise is heard up in my sons room. I also have to build a box and insulate to quite my exhaust fan. Trying to get this done before the new year.
#25
Posted 18 December 2017 - 05:04 PM
Grains are crushed, and water is measured/filtered/adjusted w/ lactic and salts, for a German-ish bockbier for tomorrow.
Using up odds and ends of some grains; no sense letting grain go bad.
Grist will be ~50% Pils, 40% Munich, some light crystal, a dash of wheat, and some Carafa-3 for color.
Herkules for bittering, and a light late (10-min) addition of Hallertau for flavor.
A fresh slurry of 34/70 will handle the heavy lifting in the primary, and Beersmith says this one should weigh in at ~1.072 and ~40 IBUs.
#26
Posted 19 December 2017 - 07:14 AM
#27
Posted 19 December 2017 - 07:43 AM
#28
Posted 19 December 2017 - 07:48 AM
Mt. Olive yeast! Yum.
Mt. Olive pickled jalapeno repurposed into it's current state; "Love Vessel"
#29
Posted 19 December 2017 - 08:20 AM
#30
Posted 19 December 2017 - 08:24 AM
Dill & Pepperoncini pilsner FTW!!
With the exception of the vinegar I could see something oh so subtle on this Big hot pretzel and mustard on the side
#31
Posted 19 December 2017 - 08:30 AM
People have been putting peppers into beer for awhile now so a little Pepperoncini juice into a blonde ale or something? Niiiiiice.With the exception of the vinegar I could see something oh so subtle on this Big hot pretzel and mustard on the side
#32
Posted 19 December 2017 - 08:31 AM
Using a shorter boil on today's batch (60 min) vs. my usual 90-min boil.
#33
Posted 19 December 2017 - 08:45 AM
Using a shorter boil on today's batch (
6030 min) vs. my usual9060-min boil.
#34
Posted 19 December 2017 - 08:50 AM
I think your edit was correct
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