140 replies to this topic

[Big Nake]

I thought I would mention this especially with BJ just getting back into brewing.  There was a "low oxygen" movement that started around 8-9 years ago and the bottom line is that we want to keep O2 away from our wort during the process as much as possible.  The guys who came up with it were very rigid and were very scientific with their information.  Most brewers don't get into this level of detail.  I tried to adopt some of these things and I still do some of it including purging the keg with CO2 from the fermentation and doing closed-loop transfers from fermenter-to-keg.  There are some other things too.  One thing was to dose your strike water with yeast and sugar prior to heating your water.  The yeast would use up the O2 in the water in as little as 20 minutes so you're starting with water that's as low in O2 as it can be (not sure of the levels).  I've been doing this for years now.  When I made the Vienna Lager I just posted a pic of, I was in a bit of a hurry so I skipped the yeast+sugar idea and I made a note.  This Vienna Lager came out EXCELLENT and when I checked my notes I saw that it was the first batch I had made without the yeast+sugar.  I think I have made another FOUR batches without the Y+S and I'm happy to skip that step going forward since it seems it wasn't doing anything for me.  

Edited by Big Nake , 24 October 2024 - 07:47 AM.

[Beejus McReejus]

I can say after three batches doing the no-chill, they have all came out pretty damn clean.  My last was a pale ale with SafAle S-05 and I was worried it might come out estery, as I pitched the yeast the next day when the wort was still above 80F, but it came out great.  Much quicker and less stressful brew days than what I remembered too, so that's really been nice.

[Big Nake]

I can say after three batches doing the no-chill, they have all came out pretty damn clean.  My last was a pale ale with SafAle S-05 and I was worried it might come out estery, as I pitched the yeast the next day when the wort was still above 80F, but it came out great.  Much quicker and less stressful brew days than what I remembered too, so that's really been nice.

I like the sound of this. For someone to take some time off and then get back into it and have success and satisfaction .. yes, please.

I made a Czech Pilsner yesterday. Kind of. Pilsner malt + Munich 1 + some Copper Malt for depth and color. All Sterling hops because I think fresh Sterling makes a better Czech Pilsner than questionable Saaz hops. Omega Bayern for the yeast. I have done this before with really good results so expectations are high.

Here’s a shot of a batch from the past …

[neddles]

Agree on the Sterling vs Saaz. A Sterling finished pils was one of the best lagers I made. And Beyern was the yeast too. Enjoy.

[Big Nake]

The Sterling hops just always seem so fresh and vibrant no matter what.  I vac-seal all of my hops once the bag is open and my bag of Sterling still smells incredibly fresh.  I love Saaz but I feel like the ones I get are always on their way out.  They don't seem as aromatic.  Also, Sterling is the daughter of Saaz but Sterling also has Cascade in it and I'll be honest .. I don't pick it up.  I pick up Cascade in Crystal hops but not Sterling. The higher alpha on the Sterling is helpful too.
 

Sterling hop's parentage is readily apparent in this dual purpose hop variety. Sterling is the daughter of Saaz and Cascade with some open pollination of German varieties. The spicy characteristics of the Saaz play well with the bright citrus from the Cascade. While it is primarily used as an aroma hop, it is versatile enough to work in a wide range of styles and uses.

[Gusso]

My taps are completely empty. Just started a Christmas beer. I beefed up an Old Fezziwig recipe I found online. Looking to also brew a Baltic Porter this weekend.

[Beejus McReejus]

I used up the rest of my 2012 hops and basically made the same recipe as my last smash beer, but dropped it down to 6 gallons and turned it into an IPA of sorts.  I also took a couple pounds of the 2-row and toasted it to about Crystal 80 color, so it's a not-so-pale, IPA.  I used Belgian yeast this time though.

[Gusso]

I used up the rest of my 2012 hops and basically made the same recipe as my last smash beer, but dropped it down to 6 gallons and turned it into an IPA of sorts. I also took a couple pounds of the 2-row and toasted it to about Crystal 80 color, so it's a not-so-pale, IPA. I used Belgian yeast this time though.

Certainly an eclectic beer!

[Gusso]

My taps are completely empty. Just started a Christmas beer. I beefed up an Old Fezziwig recipe I found online. Looking to also brew a Baltic Porter this weekend.

I couldn't find the cinnamon sticks. Instead of digging forever through the cubbard, I subbed it with crushed whole nutmeg. Might be better!

[Beejus McReejus]

Certainly an eclectic beer!

That is a cool thing about this hobby, you can make stuff that you'd never find on the shelf.  It tastes pretty good coming out of primary, so we'll see how the finished product comes out.

[Gusso]

Brewed a Baltic Porter today. Next up is a tripel.

[Gusso]

Brewed a Baltic Porter today. Next up is a tripel.

I used dry Lutra yeast (kveik). Fermentation started within 2 hours of pitching. It's down 12 points already.

[Gusso]

Less than 48 hours since pitching, the BP is done to 1.015 from a SG of 1.088. Insane.

[Gusso]

Kegged the BP today. Even though I brewed the Old Fezziwig two days prior, it's not quite there. It's still slowly dropping. Gonna give it one more day. The yeast (Verdant) is currently above its advertised attenuation, though. Looking to brew a Tripel on Sunday.

[Big Nake]

I have a sort of hoppy amber lager in the fermenter right now and it's finishing at room temp now.  I am traveling next week but I might have the chance to brew before I leave and the next beer is a swing at New Glarus Two Women which I have made before.  But I think they changed the recipe because it used to be a little darker and it seemed like it had more Munich malt in it.  Now it seems more pale and slightly hoppier.  Both iterations are good but it's strange when you see this especially if you have had it many times before and know what it's like and even put a recipe together to try to duplicate it.  I did slightly change it .. 80% Pilsner, 18% Munich 8L and 2% Copper Malt, Perle to bitter and Spalt late.  Omega Bayern on the yeast.  If I can't make it before I travel, I may do it next Sunday 12/8 when I get home.  

Edited by Big Nake , 30 November 2024 - 08:55 AM.

[Gusso]

Kegged the BP today. Even though I brewed the Old Fezziwig two days prior, it's not quite there. It's still slowly dropping. Gonna give it one more day. The yeast (Verdant) is currently above its advertised attenuation, though. Looking to brew a Tripel on Sunday.

Tomorrow should be an easy brewday. Already milled the grain, measured out hops and water additions, and have my spices ready.

[neddles]

I have a sort of hoppy amber lager in the fermenter right now and it's finishing at room temp now. I am traveling next week but I might have the chance to brew before I leave and the next beer is a swing at New Glarus Two Women which I have made before. But I think they changed the recipe because it used to be a little darker and it seemed like it had more Munich malt in it. Now it seems more pale and slightly hoppier. Both iterations are good but it's strange when you see this especially if you have had it many times before and know what it's like and even put a recipe together to try to duplicate it. I did slightly change it .. 80% Pilsner, 18% Munich 8L and 2% Copper Malt, Perle to bitter and Spalt late. Omega Bayern on the yeast. If I can't make it before I travel, I may do it next Sunday 12/8 when I get home.

Be careful when comparing batches of Two Women. It’s darker if you get it in the bottle and also has less hop character. My take is that the canned beer stays fresher preserving color and hop character. Fresh bottles will be less dark but it’s hard to know how fresh NG bottles are because they aren’t dated. I’ve seen this over and over again.

[Gusso]

Looks like the beer I brewed today is a Hanukkah beer. The propane tank was on its last legs, figured I might eke out the heating of the mash water. It did. I then hoped to get the wort up to a boil. It did. I then figured I'd squeeze as much out of it as possible. I somehow managed to finish it. A true holiday miracle.

[Gusso]

I used my inground wort chiller.

[Gusso]

Tripel is progressing nicely. Down from 1.088 to 1.014. Couple of more days...