683 replies to this topic

[denny]

Brewed the latest and hopefully next to last version of the American mild a couple weeks ago.  It's _THIS_ close!  The used the slurry from that for a Rye IPA a couple days ago.  Gonna do a lager hopefully in the next few days.

[HVB]

Brewed the latest and hopefully next to last version of the American mild a couple weeks ago. It's _THIS_ close! The used the slurry from that for a Rye IPA a couple days ago. Gonna do a lager hopefully in the next few days.

Is the mild still designed around specific malt? I think it was Patagonia but may be wrong.

[denny]

Is the mild still designed around specific malt? I think it was Patagonia but may be wrong.

 

Mecca Grade.  We discuss the recipe on the podcast coming out Wed.  I think any good craft malt would work, and that generally you want to avoid "Big Malt".  As much as I like Rahr or GW for "normal" beers, for something as ingredient light as the mild you need malt that packs big flavor.  I've recently used malt from Root Shoot in CO and it was excellent.  AAMOF, they just won an award for best tasting craft malt in the US.  I'm sure there's a lot of other great craft malt I haven't tried, too.

 

I do think that Am. noble hops are a big part of the equation, also, along with WY1450.

[Poptop]

My wife, along with a few other brewing goodies, got my 5 pounds of Mecca's "Munich" style.  I'm thinking some kind of Alt'ish beer......  

[denny]

My wife, along with a few other brewing goodies, got my 5 pounds of Mecca's "Munich" style.  I'm thinking some kind of Alt'ish beer......  

 

Yeah, do something that really features it.

[pkrone]

I used some local craft malt called "Wildfire" in a couple of beers last year.    Man, that stuff would not go quietly and totally dominated the beers.     It worked pretty good in a 40 IBU beer, but just destroyed a 20 IBU one.

[Big Nake]

I used some local craft malt called "Wildfire" in a couple of beers last year.    Man, that stuff would not go quietly and totally dominated the beers.     It worked pretty good in a 40 IBU beer, but just destroyed a 20 IBU one.

What did it do on the low-hopped beers?

[Bklmt2000]

Hoping to get a porter brewed early next week to be ready in time for St. Patrick's Day.

[djinkc]

Hoping to get a porter brewed early next week to be ready in time for St. Patrick's Day.

 

Brewed one about a month ago.  

 

Made a starter tonight.  Kinda chocolate milk colored so far.  It was from reserved grain bill of the porter.  I really like porters - I should make more

[matt6150]

Brewing today, just tossed in whirlpool hops. Old school type Rye IPA. 65% Local 2-row, 25% rye and 10% C60. Hops consist of Cascade, Centennial, Chinook and Columbus.

[Bklmt2000]

Brewday is on for Wednesday.  Got my empty propane tank swapped out today after work, so no running out of propane on brewday.

 

Dry stout (in the ~5% range) is on deck, to be served on nitro, a la Guinness, for St. Patrick's Day.

[pkrone]

What did it do on the low-hopped beers?

 

Huge malt flavor, and not in a good way either.   Stuff was more like a super heavy Munich malt with kind of a "burnt" edge to it.   And I don't like Munich that much...

 

Interestly, this past weekend I threw a tap on the pale ale I made with it last fall and it had really simmered down a lot.   Probably oxidation.   Maybe that malt is too strong for Low O2 stuff. 

[HVB]

Maybe that malt is too strong for Low O2 stuff.

That is a thing (serious question)? I have read a lot of the stuff over there but I don't remember malt being an issue.

[Bklmt2000]

If the weather people aren't lying to me, I think a Dortmunder lager is on the docket for this Thursday.

[Big Nake]

If the weather people aren't lying to me, I think a Dortmunder lager is on the docket for this Thursday.

Meaning?  It's going to be warm enough to brew or it's going to be REALLY warm so you can sit outside and drink dortmunder? 

[Bklmt2000]

Meaning?  It's going to be warm enough to brew or it's going to be REALLY warm so you can sit outside and drink dortmunder? 

 

Warm enough to brew, and if I can score some Dort to enjoy on brewday, there'll be some Dort on Dort action in my garage.

[Big Nake]

Warm enough to brew, and if I can score some Dort to enjoy on brewday, there'll be some Dort on Dort action in my garage.

brb... 

[djinkc]

We cut out Dallas trip short to avoid bad weather driving back so I have tomorrow off.  Prepped to brew an all Centennial oatmeal pale ale.  No yeast ready so I'll harvest from the conical.  It's supposed to be 1df outside when I mash in.  67df in the basement though............  I try to time brew days to coincide with bad weather year round.

[denny]

Brewing a generic lager today...50/50 pils and Munich, both Mecca Grade.  First use of the Grainfather conical and glycol chiller.  Although with a 35F ambient temp, not sure how much the chiller will do.

[HVB]

Brewing a generic lager today...50/50 pils and Munich, both Mecca Grade.  First use of the Grainfather conical and glycol chiller.  Although with a 35F ambient temp, not sure how much the chiller will do.

With that grain bill and that maltser I call that anything but generic.

 

Curious, can that conical heat too?