663 replies to this topic

[BIG POPPA]

  

[djinkc]

Mashed in a bit ago - time to start a sparge

[Big Nake]

Mashed in a bit ago - time to start a sparge

What are you making?  Also, when your batch of all-late-Citra (in the WP) is sampled, please report back on your findings.  I was talking with Drez about that approach but you used 5 ounces in 10 gallons and Drez's recipe called for 9 ounces in 6 gallons and I'm trying to get a feel for how to go based on my own tastes.  My tastebuds might be more in line with your hopping rates.  Cheers.

 

 

  

WAT!

[djinkc]

What are you making?  Also, when your batch of all-late-Citra (in the WP) is sampled, please report back on your findings.  I was talking with Drez about that approach but you used 5 ounces in 10 gallons and Drez's recipe called for 9 ounces in 6 gallons and I'm trying to get a feel for how to go based on my own tastes.  My tastebuds might be more in line with your hopping rates.  Cheers.

 

 

WAT!

 

APA  Cents at 20 min and again at whatever temp I take it down to for a whirlpool stand again.

 

The all Citra was kegged during the sparge.  Initial taste was good

[Big Nake]

The all Citra was kegged during the sparge.  Initial taste was good

I feel like the 'fruity hops in the WP with no other hops" thing is really nice for creating a smooth beer with some amount of fruity-juiciness coming through but I'm not sure about the hopping rate to achieve that.  When the beer is carbed up and ready to go, I'll be interested in your opinion.

[pkrone]

Making 10 gallons of Spotted Cow today.      Trying something new too...    I had a leaky spunding valve resulting in a keg of flat pale ale and I'm going to try injecting some fresh wort into the keg.   My first stab at krausening.   

[Bklmt2000]

Hoppy amber lager on deck for tomorrow.

 

Mostly pils, plus a bit of C-40, wheat, and a smidge of Carafa-3, to ~1.060 and 10-12 SRM, for 5.5 gallons in the primary.

 

Magnum to bitter, Columbus for flavor, and some heavy late additions of whole Amarillo; shooting for ~55-60 IBU's total.

 

A fresh slurry of 34/70 will handle the heavy lifting in the primary.

 

Sort of like a red IPA, but fermented with the wrong yeast.

[HVB]

Hoppy amber lager on deck for tomorrow.

Mostly pils, plus a bit of C-40, wheat, and a smidge of Carafa-3, to ~1.060 and 10-12 SRM, for 5.5 gallons in the primary.

Magnum to bitter, Columbus for flavor, and some heavy late additions of whole Amarillo; shooting for ~55-60 IBU's total.

A fresh slurry of 34/70 will handle the heavy lifting in the primary.

Sort of like a red IPA, but fermented with the wrong yeast.

Red IPL... I like it

[positiveContact]

Red IPL... I like it

 

agreed.  sounds nice.

[Bklmt2000]

Thanks drez and Morty.  I will take notes on this one, in case it turns out better than expected.

Edited by Bklmt2000, 29 August 2018 - 04:46 PM.

[Bklmt2000]

I forgot how nice whole Amarillo hops smell late in the boil.

 

I've had a 1lb package of whole Amarillo sitting in the hop freezer for over a year (tragic, I know), but I busted some out for today's India red lager.

 

Looking forward to this one in about 6 weeks or so.

[Poptop]

Oh how I want to brew this weekend but can't.  Dying to try my Brew Bag.  I've rigged a pulley system that is exactly where I set up my kettle and burner at the edge of my open garage door.  I've worked out my numbers for total water and will do a 10# Pils next week to set a baseline and learning curve.  Thanks to the beams in my hurricane garage door, there was a perfect  machined hole that now has a pulley and eye bolt built into it   What a breeze to organize.

[HVB]

I have to finish the deck project I am working on and if I do I plan to get a batch of Smokey Brown going on monday.

[Buscotucky]

Just hit the lhbs - if things go right will making a split batch of NEIPA - golden promise, flaked its & a little dextrin malt, azacca/Bavaria mandarina whirlpool, then one batch dry hopped w/all azacca, the other b mandarina; then Voss kveik in one & hornindal kveik yeasts fermented in the 90’’s.

I’m intrigued by the Norwegian yeasts & the high temp ranges.

Norweigland IPA?

[Buscotucky]

Well, went a lot better than the last time. Not that that was hard to do, lol. Still way off my game from the old days. 2 4 gallon batches, heavy hops & out in the garage for the hot ferment. Ended up having a "moment" & added some carafa III & some dark Belgian candi syrup to the second one for a black IPA (IBA?)

[positiveContact]

Well, went a lot better than the last time. Not that that was hard to do, lol. Still way off my game from the old days. 2 4 gallon batches, heavy hops & out in the garage for the hot ferment. Ended up having a "moment" & added some carafa III & some dark Belgian candi syrup to the second one for a black IPA (IBA?)

 

sounds good!  nice work.

[djinkc]

I feel like the 'fruity hops in the WP with no other hops" thing is really nice for creating a smooth beer with some amount of fruity-juiciness coming through but I'm not sure about the hopping rate to achieve that.  When the beer is carbed up and ready to go, I'll be interested in your opinion.

 

It comes off as a bit sweet.  The taste and aroma I wanted was there, but not quite enough.  It still needed some bitterness.

[denny]

Damn...I actually brewed yesterday.  Maybe again this weekend.

[Big Nake]

I have my Oktoberfest lager in primary and need to get it into a keg this weekend.  My Bayern has already been used 5 times so I'm not sure I want to risk using it again but I have some "helles thoughts" rolling around in my head and I may employ those thoughts this weekend.  

[Poptop]

Excited to BIAB this Saturday but recipe change from Pilsner to APA or IPA is imminent. I’m here in Boston sipping some serious beer. Aeronaut IPA, Worm something or other and now Cloud Candy.... For a non hoppy, non IPA kinda guy I want to take another stab at one I’ll appreciate having 5 gallons of.