170 replies to this topic

[Gusso]

Kegged it up today. Just waiting for my replacement kegerator to arrive tomorrow.

[Gusso]

Damn, that recipe is so good. Been hitting the keg hard tonight. Brewed 2 weeks ago and smooth as silk.

[positiveContact]

Damn, that recipe is so good. Been hitting the keg hard tonight. Brewed 2 weeks ago and smooth as silk.

 

yeah, it's danger lol!

[positiveContact]

Need to make this again but I'll need to determine which if my hops are the best option.

Saaz? Hallertau?

I don't really have anything English like I don't think. Belma? Zappa? I have some nugget but I mostly just use that for bittering so I'm not sure how it would be towards the end of the boil.

[Gusso]

Another Baltic Porter is my next brew. I'm way overdue, haven't brewed since December. But I haven't been drinking much beer, just gummies and some 8% hard seltzers to lose weight!

[Gusso]

Need to make this again but I'll need to determine which if my hops are the best option.

Saaz? Hallertau?

I don't really have anything English like I don't think. Belma? Zappa? I have some nugget but I mostly just use that for bittering so I'm not sure how it would be towards the end of the boil.

I believe I only used Magnum in my BPs. Zappa and Belma? Nah.

[positiveContact]

Yeah, I figured about in those. So no late hops in your bp?

Edited by positiveContact, 10 March 2023 - 03:06 PM.

[Gusso]

I haven't done so yet.

[positiveContact]

I haven't done so yet.

I've thrown a few ounces in at flameout.

[positiveContact]

Alright, going for it today. Measuring/heating water right now.

I decided to use nugget both for bittering and a little hip aroma at flameout. Doing a rare 60 minute boil today.

[positiveContact]

this was one of those brew days where I wonder why I still brew.  tons of crap went wrong, mostly due to lack of being prepared ahead of time like I normally am.  I guess I was brewing on autopilot a lot before and changing a few things threw me off.  in the end everything is fine though.  gravity ended up being 1.090 and I pitched in a lot of recently active diamond lager yeast so it's already fermenting this morning.