I'm sure the yeast will be OK.
There are a lot of elderflowers around at the moment. I might have another go at Elderflower wine or Elderflower pale ale.
What did you brew today?
- Thread starter MyQul
- Start date
Help Support The Homebrew Forum:
I'm sure the yeast will be OK.
There are a lot of elderflowers around at the moment. I might have another go at Elderflower wine or Elderflower pale ale.
A kveik golden ale with Challenger, Goldings, Styrian Bobek and dry-hopped with Citra and Mandarina Bavaria. I've turned it up to 38ºC to try and get some real orange-y flavours to sit with the dry hops.
A cold black IPA. My first full volume mash (although it was only a 13 litre batch). Seemed to hit the numbers OK (at least the pre-boil was spot on). Must say that not having to mess with sparging made the day easier. I've transferred the hot(ish) wort into the FV and put it in the brewfridge to cool to pitching temp. Which raises a point in my mind - if chilling is actively cooling the wort using a heat exchanger and no-chilling is just leaving it to cool down - what is putting it in the brewfridge and dynamically controlling the air temperature to cool it quickly called ? Is it still chilling ?
Also bottled version 2 of the Helles. Interestingly it foamed when I put in the priming sugar, I'm assuming this is because there is a lot of dissolved CO2 in cold fermented lager.
Also bottled version 2 of the Helles. Interestingly it foamed when I put in the priming sugar, I'm assuming this is because there is a lot of dissolved CO2 in cold fermented lager.
Its6pmsomewhere
Active Member
a brewdog special that
Its6pmsomewhere
Active Member
Bit if a mixed bag today, didn't quite hit my numbers. OG finished up at 1034 instead of 1037. Drainage wasnt great and maintaining a stable temp was tricky. Few extra litres left in the keggle compared to usual so I'd say I dropped the ball on water volume and put in a bit too much. In hindsight I should have added rice hulls along with the flaked rice. Pitched it onto a lutra slurry I racked this morning and the spunding valve was up to 12psi in 35 mins 
There will be some aficionados that will be grinding their teeth - a Czech Budvar brewed in the style of an American Budweiser
Budweiser Dispute
But if it tastes nice
Its6pmsomewhere
Active Member
There will be some aficionados that will be grinding their teeth - a Czech Budvar brewed in the style of an American Budweiser
Budweiser Dispute
But if it tastes nice
yup
Its6pmsomewhere
Active Member
kviek voss gives way more orange at those temps than the MB hops.
Sadfield
Landlord.
A rare 19L batch today. It's 12C and grey outside, perfect inspiration and reason for brewing a Saison
.
Five Grain Saison
Batch -19L
OG -1.044
IBUs - 38
EBC - 8
ABV - 5.5%
Water
Ca-85 Mg-17 Na-35 Co3-37 SO4-200 Cl-62
Mash - 65' @ 65c.
Extra Pale Planet - 75%
Munich Malt - 10%
Wheat Malt - 5%
Rye malt - 5%
Flaked Oats - 5%
Lactic Acid - 4g
Aurora - 30g
Boil - 60'
Aurora- 15g @ FW
Protofloc - 0.4g @ 15'
Saaz @ - 30g @ 15'
Saaz- 70g @ 0'
Fermentation
Safale Be-134 and Safale T-58
.Five Grain Saison
Batch -19L
OG -1.044
IBUs - 38
EBC - 8
ABV - 5.5%
Water
Ca-85 Mg-17 Na-35 Co3-37 SO4-200 Cl-62
Mash - 65' @ 65c.
Extra Pale Planet - 75%
Munich Malt - 10%
Wheat Malt - 5%
Rye malt - 5%
Flaked Oats - 5%
Lactic Acid - 4g
Aurora - 30g
Boil - 60'
Aurora- 15g @ FW
Protofloc - 0.4g @ 15'
Saaz @ - 30g @ 15'
Saaz- 70g @ 0'
Fermentation
Safale Be-134 and Safale T-58
I brewed a hybrid German/Czech lager today.
I used German malt and yeast but Czech hops.
The recipe is based on a Stella clone, but it is a pretty standard recipe, lager and acid malt with Saaz hops and Saflager yeast.
I was pleased to just overshoot my predicted OG and was almost spit in with volume, maybe a little under.
It's now in the fermenting fridge cooling down to 12 centigrade before I pitch the yeast.
I used German malt and yeast but Czech hops.
The recipe is based on a Stella clone, but it is a pretty standard recipe, lager and acid malt with Saaz hops and Saflager yeast.
I was pleased to just overshoot my predicted OG and was almost spit in with volume, maybe a little under.
It's now in the fermenting fridge cooling down to 12 centigrade before I pitch the yeast.
So...after a long break...back at it...1st go on new Klarstein Brauheld Pro...decided to keep it simple to refresh the old noggin....MO and a drop of Munich...hopped with cascade and citra...came out at 1054...yeast was WHC Bond...evrything worked well during the brew...no issues whatsoever...time will tell now
It's the waiting that gets to you...
It’s hammering it down in Birmingham, my plans for a leisurely canal side bike ride (read: canal side pub drinking) is off. Brewing the UK Cascade smash is on.
- Joined
- Oct 23, 2013
- Messages
- 4,804
- Reaction score
- 2,293
Brilliant beer. Bit of what malt in it?
It’s from Dark Rock Brewing, they just list the malt as ‘pale’. It tastes like pale Maris otter
Hammering it down here too and we’re doing the coast to coast. Soaked to the bone.
Similar threads
