Who's brewing this weekend?
#1
Posted 28 May 2010 - 07:27 AM
#2
Posted 28 May 2010 - 08:51 AM
I've got Denny's Rye in a primary right now and a Maple Pale Ale (from the last issue of BYO) in secondary waiting for a portion to be bottled and the rest to be kegged. I've got a Fat Tire to brew yet, but not this weekend. Headed to Sparks for the weekend. My cousin does extract... maybe I'll surprise him and bring some extract that we can brew.It got delayed a few weeks, but I'm mashing my German Pils right now.
#3
Posted 28 May 2010 - 09:07 AM
#4
Posted 28 May 2010 - 09:08 AM
Check that... will be doing an American Wheat extract...I've got Denny's Rye in a primary right now and a Maple Pale Ale (from the last issue of BYO) in secondary waiting for a portion to be bottled and the rest to be kegged. I've got a Fat Tire to brew yet, but not this weekend. Headed to Sparks for the weekend. My cousin does extract... maybe I'll surprise him and bring some extract that we can brew.
#5
Posted 28 May 2010 - 09:17 AM
#6
Posted 28 May 2010 - 09:36 AM
#7
Posted 28 May 2010 - 10:01 AM
#8
Posted 28 May 2010 - 11:25 AM
#9
Posted 28 May 2010 - 11:30 AM
#10
Posted 28 May 2010 - 11:43 AM
#11
Posted 28 May 2010 - 12:07 PM
#12
Posted 28 May 2010 - 12:16 PM
#13
Posted 28 May 2010 - 12:21 PM
That sounds great! I can't wait to do a run with that yeast.I may try to brew my Ctrl Alt Delete on Monday while I'm cutting steel for the new brew stand. It's pretty simple - 13# Pils, 8# Vienna, 2# Caramunich, 1/2# RB 1oz Magnum for 60, 1.5 Mt Hood at 30, mashed at 149, and fermented with a healthy pitch of 007.
#14
Posted 28 May 2010 - 01:02 PM
#15
Posted 28 May 2010 - 01:08 PM
#16
Posted 28 May 2010 - 01:09 PM
Basically did that yesteday mid-morning. Went back to finish the morning at the office and had it wrapped before 4. Maybe another this weekend but if the nice weather holds, minimal yard work and kicking back may be the plan.went home at lunch and mashed in a german pils, 8.5# pilsner and 2# munich malt.
#17
Posted 28 May 2010 - 02:36 PM
#18
Posted 28 May 2010 - 06:37 PM
I did a variation on Jamil's Myburger. He mentions that some brewers may want to mash for 90 minutes for full conversion because the mash temp is 147. I decided to mash for 75 minutes (have been doing 45 minutes since going back to recircing) and I ended up with 93% efficiency . Instead of finishing the boil with 12 gallons of 1.049 wort, I ended with 13 gallons of 1.053.EDIT: Just went to check to see if it was down to temperature for pitching. The temp was where I wanted it, but when I opened the dump valve to drop the trub, nothing came out. The wort in the cone was frozen. I forgot to put my diffuser back in place before closing up the chamber, so the freezing air from the AC was blowing right on the bottom of the cone.It got delayed a few weeks, but I'm mashing my German Pils right now.
Edited by JKoravos, 28 May 2010 - 07:26 PM.
#19
Posted 28 May 2010 - 09:48 PM
At least you'll get some nice cold break ... When it thawsI did a variation on Jamil's Myburger. He mentions that some brewers may want to mash for 90 minutes for full conversion because the mash temp is 147. I decided to mash for 75 minutes (have been doing 45 minutes since going back to recircing) and I ended up with 93% efficiency . Instead of finishing the boil with 12 gallons of 1.049 wort, I ended with 13 gallons of 1.053.EDIT: Just went to check to see if it was down to temperature for pitching. The temp was where I wanted it, but when I opened the dump valve to drop the trub, nothing came out. The wort in the cone was frozen. I forgot to put my diffuser back in place before closing up the chamber, so the freezing air from the AC was blowing right on the bottom of the cone.
#20
Posted 29 May 2010 - 05:16 AM
I like the candied, but AlphaMale is stopping by the brewery later, I'll ask him.Two new beers at two different breweries for me.I brewed a hoppy wheat beer at Schlafly 1.061 and 50 IBUs. Columbus for bittering and Simcoe, Palisade and GR Tettnang for flavor/aroma and I will dry hop with the same. The initial yeast pitch was Kolsch yeast and I'm going to inject some of our English ale yeast later today or early tomorrow.At Mattingly I've just mashed in a Northern German/Czech Pilsner. Pilsner, Vienna and Melanoidin malts, Magnum, Hallertau Mittelfruh and Celeia hops (HMF and Celeia for the flavor, aroma and dry hop).I got a big ol starter of 3787 going. Im finally doing up a batch of Liquid Stupid sometime either this weekend or early next week. I have one more step to get the starter big enough. Anyone know if the ginger on this is supposed to be candied, dried, or fresh? I bought some dried, but can get something else if needed.
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