663 replies to this topic

[neddles]

I am no longer just a commenter here. I brewed, yay!!!

Are you going to tell us the secret ingredient?

[SchwanzBrewer]

w00t!

Did you mention what you made? Not sure I saw it. Also, no one here ever thought you were just a commenter... we know you love beer and brew beer and drink beer, no question. That had to feel good to get a batch done.

German pilsner.

Are you going to tell us the secret ingredient?

I thought i did... guarapo. Not in this batch though.

[Poptop]

It's all weighed out, water is measured and gassing off, still "Kenoodling" the hops and schedule.  Will use slurry from my co-mingling of 34/70:S-189.  Mash in Friday night, brew it early Saturday.  Amber Lager

Estimated OG: 1.059 SG, 15.7 SRM, 20.2 IBUs, Boil Time: 40 Minutes

11 lbs 8.0 oz     Vienna Malt (3.5 SRM)             Grain       1       93.4 %      
6.0 oz            Caramunich III (76.5 SRM)         Grain       2       3.0 %       
6.0 oz            Special B Malt (180.0 SRM)        Grain       3       3.0 %       
1.0 oz            Carafa III (525.0 SRM)            Grain       4       0.5 %       
0.50 oz           Magnum [14.50 %] - Boil 30.0 min  Hop         5       20.2 IBUs   
1.00 oz           Mandarina Bavaria [10.70 %] - Ste Hop         6       0.0 IBUs    
1.00 oz           Mt. Hood [5.30 %] - Steep/Whirlpo Hop         7       0.0 IBUs    
1.00 oz           Mandarina Bavaria [10.70 %] - Dry Hop         8       0.0 IBUs    
0.50 oz           Mt. Hood [5.30 %] - Dry Hop 2.0 D Hop         9       0.0 IBUs    

Mash Schedule: BIAB, Medium Body - Total Grain Weight: 12 lbs 5.0 oz

[Big Nake]

Last Saturday I made this amber lager and on Wednesday I sent it to a keg with a few points left to go for spunding.  This was a batch where I got the full volume of wort into the fermenter with none-to-very-little trub so I'm hoping it comes out clearer than some of my earlier spunded batches.  The kicker with this method is that I now have a big, fresh slug of Staro that I can use again very quickly.  Poptop's gold Vienna beer got me thinking and I quickly threw together a recipe that was floating in my head and I'm going to make this tomorrow.  Water is filtered.  Grains are weighed out.  

 

[Bklmt2000]

Planning my last brew of the year, some kind of lager.

 

Kegging a re-brew batch of light lager (what Ken called "Cincinnati Pils") tomorrow, so I'll have a large pitch of healthy 34/70 on hand.

 

The current contenders are either an Oktoberfest or a bock/dopplebock.

[djinkc]

Brewed Friday.  Did a masa cream ale with azul for grins.  I think it may have given it a little blue tinge.

[Bklmt2000]

Bock on deck for tomorrow. 

 

Using up the last of my current stash of Pils and Munich malts to make way for my latest grain order from LP.

 

Wings will also be grilled for brewday lunch, as brewing is hungry work. 

[Big Nake]

Czech Pils on Wednesday if everything goes smoothly.

[pkrone]

Fest bier today.   No, I don't care that it's December.          Trying something new in that I'm going to do to a much longer mash than usual (3+ hours) to try to get my FG as low as I can.   Results to follow.   In a couple of months.  

Edited by pkrone, 21 December 2018 - 09:16 AM.

[Bklmt2000]

Was going to brew this past Wednesday, but that got nixed.  Looks like my next brewday will be (hopefully) either Jan 2nd or 3rd, weather-depending.

[Big Nake]

I have made five batches since December 1.  I have two beers fermenting now (a west coast lager with 2112 and a Czech Pils with 2782) and I probably won't brew now until after the first of the year.  Cheers and happy holidays Beerheads.

[djinkc]

Oatmeal pale ale with Centennials is fermenting.

[Big Nake]

I'll have to be stealthy and try to sneak a batch in sometime in the next 7-10 days.  I'll have a slurry of 2112 and also 2782 that will be stored and need to eat soon.  The 2782 has already been used 4 times so maybe just one more with that one but the 2112 has only been used once and I have two more recipes drawn up for it.  

[Bklmt2000]

I'll have to be stealthy and try to sneak a batch in sometime in the next 7-10 days.  I'll have a slurry of 2112 and also 2782 that will be stored and need to eat soon.  The 2782 has already been used 4 times so maybe just one more with that one but the 2112 has only been used once and I have two more recipes drawn up for it.  

 

If you save a clean slurry of 2782, and keep it cold (near but not below 32°F), it will stay viable for a good while. 

 

It'll go dormant in the fridge, and while it will lose some viability over time, if you make a starter with it down the road (say, 3-4 months), enough yeast will still be viable to culture a fresh pitch.  Might take a step or 2 for a lager, but easily doable.

 

Might be nice to have for those times when you want to make a beer with Staro-Prague and other limited-release yeasts when they're are off-season.

 

Just sayin'.

[Big Nake]

If you save a clean slurry of 2782, and keep it cold (near but not below 32°F), it will stay viable for a good while. 

 

It'll go dormant in the fridge, and while it will lose some viability over time, if you make a starter with it down the road (say, 3-4 months), enough yeast will still be viable to culture a fresh pitch.  Might take a step or 2 for a lager, but easily doable.

 

Might be nice to have for those times when you want to make a beer with Staro-Prague and other limited-release yeasts when they're are off-season.

 

Just sayin'.

I plan to use it sooner  than that and this past week I took delivery of a second pack of 2782 before it went away for another 8 years (or whatever).  It's such a great yeast and I could see some nice spring and summer lagers made with it.  Cheers.

[SchwanzBrewer]

Planning a stout for after christmas.

[Poptop]

Rye/Pils/Staro Prague Lager hopefully Saturday, or it's a push to the following.  I'll at least get the starter going.

 

 

My intent is to make a 2L starter with the 2782 and then decant half for future use.  Then make a second 2L starter with the other half for the batch on deck.  This way I can reuse the slurry a few times but also have some clean yeast to restart down the road.  Does this sound reasonable?

[HVB]

Rye/Pils/Staro Prague Lager hopefully Saturday, or it's a push to the following.  I'll at least get the starter going.

 

 

My intent is to make a 2L starter with the 2782 and then decant half for future use.  Then make a second 2L starter with the other half for the batch on deck.  This way I can reuse the slurry a few times but also have some clean yeast to restart down the road.  Does this sound reasonable?

 

Love a rye pils, what hops.

 

As for your yeast, that is how I have done it and no issues.  This site has a yeast overbuild function on the calculator.  http://www.brewunite..._calculator.php

[Poptop]

Love a rye pils, what hops.

 

As for your yeast, that is how I have done it and no issues.  This site has a yeast overbuild function on the calculator.  http://www.brewunite..._calculator.php

 

Cool info, thank you.  My recipe is 'almost' spot on to Denny's in his Experimental thread here, except I rounded up to 12#, which is my sweet spot.  Sterling to bitter, Saaz to finish.

[SchwanzBrewer]

Ug, i need to keg the pils so i can brew a stout. I hate packaging.