17 replies to this topic

[MakeMeHoppy]

I was able to dough in during work today and just finished the mash. I'm brewing a scottish 80/- for the 2nd time. I got a nice starter ready with is the 2nd shift getting a stir plate. This should complete my stock for Christmas/New Years

[MakeMeHoppy]

Can I get a mod to change How's to Who's before the comptroller of teh engrish gets me?

[Thirsty]

I think if you just click the full edit, you can get to it. i just finished cleaning up after a super smooth day, 12 gallons of an imperial brown, a DFH Indian brown, clone, jumped up to 19P and bittered to about 65 IBU.

[ncbeerbrewer]

Can I get a mod to change How's to Who's before the comptroller of teh engrish gets me?

How's as in How is brewing this weekend? Brewing this weekend is awesome. I am excited.I just crushed up my grain bill for another rendition of a Belgian IPA. I am going to brew this one tomorrow and planning to use Chinook for bittering, Willamette and Cascade blended for flavor and aroma. Ferment with 3522. The last one I brewed two weeks ago is done with primary Magnum Saaz and Amarillo so I am just replacing the hops in this one. Grain bills are the same. Cheers everyone and hope the weekend is a mashing good time.

[strangebrewer]

Can I get a mod to change How's to Who's before the comptroller of teh engrish gets me?

Done.And I mashed in my bock 30 minutes ago

[Humperdink]

Making my miner's EPA this weekend, taking some extra runnings and making a starter for a kolsch wednesday and taking some extra runnings from that and making a starter for a cali common next weekend.

[CoastieSteve]

A warming oatmeal stout on deck here.

[realbeerguy]

10 gal Homer Pail Ale that I didn't get to last weekend.

[jammer]

just kegged up a 5 gal batch of Flat Ass Tired this morning. Im thinking about possible going to the brew store for ingredients to brew a batch tomorrow, but i just dont know what i want to brew. Right now i have a SNPA clone, Fat Tire clone, and a cask style Dbl Brown Ale on tap. What to do next? Rye IPA? Oatmeal STout? Any suggestions?

[Salsgebom]

Finally getting a break from making pilot batches for the brewery. Brewing up my 4th annual Xmas Belgian. It's somewhere between a Dubbel and a Dark Strong with generous amounts of D2 candi syrup and moderately spiced with cinnamon, nutmeg and allspice. With large pitching rates, rather cool fermentation and gelatin finings, it will be more than ready by late December.

[bdutton]

I am just finishing up a 10g batch of Arrogant Bastard. Kind of screwed up steeping the grains. I absent mindedly steeped 3lbs of grains on medium high. It started to simmer before I realized what I had done.

[siouxbrewer]

Finally getting a break from making pilot batches for the brewery. Brewing up my 4th annual Xmas Belgian. It's somewhere between a Dubbel and a Dark Strong with generous amounts of D2 candi syrup and moderately spiced with cinnamon, nutmeg and allspice. With large pitching rates, rather cool fermentation and gelatin finings, it will be more than ready by late December.

What yeast? Sounds tasty.Brewing a British warmer today, beautiful here in Kansas. Still need to raid the hop freezer before I know what the additions will be. everybody!

[Salsgebom]

What yeast? Sounds tasty.Brewing a British warmer today, beautiful here in Kansas. Still need to raid the hop freezer before I know what the additions will be. everybody!

Every year I try a different yeast. Last year was 3787 but I felt that the intense spiciness clashed with the Xmas spices. This year I will use 1762 which is much cleaner (almost too clean for a Belgian strain) but it has been the best yeast for my Dubbel and Dark Strong recipes. The dark fruit characters and strong maltiness allow for a cleaner fermentation profile, and as gravity increases so does fermentation character so it comes together nicely.This particular recipe hits 23 SRM and would only be 10 SRM without the D2 syrup (which is 160L!). There is a touch (under 5%) of special B but the recipe is otherwise base malt. The syrup adds a really interesting dark fruit character that I like, and gives it that deceiving "it doesn't taste this dark!" quality that I get when I drink a Rochefort or Westvelteren(*sp). Can't wait, it'll be the best Xmas ale yet. I say that every year :crybaby:Good luck with the British Warmer. In the spirit of Sammy Smiths?

[chadm75]

Brewed a batch of my Dogfather IPA. Mashed with Maris Otter, Munich, and Crystal 40L. Hopped with Northern Brewer, Cascade, Centennial, and Amarillo. Threw in two ounces of Centennials at F/O for good measure! Hopped to 58 IBU's and hit my OG of 1.064...a great brew night! Will bottle my winter lager tomorrow.

[siouxbrewer]

Every year I try a different yeast. Last year was 3787 but I felt that the intense spiciness clashed with the Xmas spices. This year I will use 1762 which is much cleaner (almost too clean for a Belgian strain) but it has been the best yeast for my Dubbel and Dark Strong recipes. The dark fruit characters and strong maltiness allow for a cleaner fermentation profile, and as gravity increases so does fermentation character so it comes together nicely.This particular recipe hits 23 SRM and would only be 10 SRM without the D2 syrup (which is 160L!). There is a touch (under 5%) of special B but the recipe is otherwise base malt. The syrup adds a really interesting dark fruit character that I like, and gives it that deceiving "it doesn't taste this dark!" quality that I get when I drink a Rochefort or Westvelteren(*sp). Can't wait, it'll be the best Xmas ale yet. I say that every year :crybaby:Good luck with the British Warmer. In the spirit of Sammy Smiths?

Nice work on that Belgian Seasonal, may have to try one of those before we run out of winter. I think you are right with your yeast selection for that beer. 3787 is my go-to yeast because I like spicy tripels, but I really love WL510 which I find almost too clean for a belgian yeast, go figure.My warmer is boiling right now. No real inspiration for this one other than I have a big pitch of my favorite yeast (WL Premium Bitter) and I wanted something bigger and spicier for the season. FWH was Bravo, Styrians, and Saaz. Gonna follow up with various additions of those, not measuring just tossing in by the handful Also a couple spice additions: cardamom seeds, cloves, juniper berries, and black peppercorns, with a couple pinches of sea salt will go in at 20-15 min as well as a generous centennial flameout addition, not british but will add to the pineyness I'm looking for. Preboil was 1.064 and I plan a sugar addition at high krausen depending what I end up at. Happy brewing everybody

[gnef]

I brewed yesterday morning, about 10 gallons of a DIPA. I used over a pound of pellet hops, and about 3 oz of my homegrown hops. I was low on my gravity, but still within the acceptable range. I am also trying something new, and fermenting it with 2oz of american medium char oak.

[CoastieSteve]

Looking for a name of this 5.5 gal oatmeal stout I brewed today:6 lbs of Maris Otter4 lbs of 2-row1.2 lbs of oats1 lb of flaked barley1 lb of 120 crystal .5 lb of black patent malt.5 lb of chocolate malt1.5 oz. of Willamette (4.9 AA) for 60 min.90 min. boilOG. 1.060Nottingham dry yeast

[harryfrog]

i brewed a 5 gal batch of Jayb's rye beer. 50/50 split of Maris Otter and Rye, hopped with Simcoe, Amarillo and Cascade. I also installed my new to me 4 regulator setup in my kegerator. Sweet. Also managed to spray beer all on the inside of the kegerator by attaching a beer out post without a tube attached (don't know WTF i was thinking). i'll clean it some day...