23 replies to this topic

[al_bob]

Our brew club The Carboy Junkies, is doing a group brew today, but I can't be there. We'll have at least 5-6 guys brewing for our upcoming Oyster Roast in February. I believe they'll be doing an IPA, Stout, Porter, and an Alt.

[jayb151]

Does it count today?I'm gonna make an American Rye today, just waiting for my Brewshop to open. I've also got the next 4 weeks off work so I'm going to be doing alot of brewing. My first Lager is coming up next!

[siouxbrewer]

Worked over the weekend so I'm doing my first stove top all grain batch as an experiment today or tomorrow. I figured it's a good way to get my yorkshire square vial stepped up for a full 15 gallon batch this weekend. I figure I can fill up my 2.5 gal corny, harvest a good amount of slurry and I don't have to freeze my nards off outside in the cold with all my gear. Also planning a cereal mash flanders red sometime this week. Cheers errbody!!

[siouxbrewer]

Well just finished up my mini stove-top all grain batch and I can say I had a lot of fun with it. I decided to make Ken's MLPA rercipe, tweaked a bit to accommodate what I have on hand. I ended up collecting about 3.5 gallons in my mini fermenter, which is a 4.5 gallon HDPE screw top barrel that used to store foodstuffs. I used two kettles, one held strike water, the other sparge water. Used a nylon mesh paint strainer to contain the grist - brew in a bag style. After doughing in I popped the MT/kettle in the oven set at 175F for an hour. After an hour, I pulled the bag out and let it drain by draping it over a wooden spoon. Then I transferred the bag over to the pot that held the sparge water and stirred the clumped up grains to redistribute the sugars into the water. Waited fifteen minutes, pulled the bag, drained over spoon, and dumped into the boil kettle. I hit my targets and the whole thing took about four hours. Had more fun that making an all grain starter and hopefully I'll have drinkable results in a couple weeks SB