What did you brew today?

MmmBeer · May 23, 2019

Made a session US Pale today. Couldn't get the cooling water flowrate right, so wort temperature in FV was 'up and down like the Assyrian empire.' Ended up pitching at 23°C, then realised that I hadn't added the flameout hop addition.

Will try adding a hop tea before bottling as an alternative.

samale · May 23, 2019

Another pale ale
4kg base malt
500 g golden naked oats
500 g of porridge oats
200 g carapils
200 g crystal 80
100 g acid malt
Hops
100 g Simcoe
100 g mosaic
50g centennial

chrisb8 · May 25, 2019

Brewed a 15ltr batch of my 'Phoney Peroni', my first all grain brew after previously doing partial mashes. Very pleased with how it all went, especially my new mash tun which I made recently and used for the first time today.

GerritT · May 25, 2019

An ESB, building on the past iterations but with darker cara now, to get the colour within class B (> 30 EBC).

Ajhutch · May 25, 2019

That’s a very full pot Mr @GerritT!

GerritT · May 25, 2019

Ajhutch said:
That’s a very full pot Mr @GerritT!

Yup, that was between 18 and 19 liters in a 20L pot. I took away 1 liter beforehand, let the boil start and fed it back. Scary, but ended up with 18 liters of brew, after diluting.
#totallyworthit

Ajhutch · May 25, 2019

I had a similar one recently, pre boil volume 31L, pot size 30L.

Clint · May 27, 2019

GerritT...it looks quite orange..the rabbit looks over excited by it all!

prog99 · May 30, 2019

Stage 2 of a kettle sour today. Mashed on monday and after 48+ hours with Swanson Probiotics L.Plantarum I've now done the boil this morning.
Took a risk with my own hops from last year. The never really seemed to get aromatic but are bitter enough. This recipe is all about the souring though and the fruit I'm adding in a few days.
Currently tastes like a malty fruit juice but looking forward to the end result.

DragonHeadBrewery · May 30, 2019

Brewing a nice Irish Red, having a little Melanoidin in it, intresting to see if it becomes "sour"..

samale · May 30, 2019

DragonHeadBrewery said:
Brewing a nice Irish Red, having a little Melanoidin in it, intresting to see if it becomes "sour"..

Why sour. It should add malt flavours

DragonHeadBrewery · May 30, 2019

It has that little sourness if overused, astringent sour-ish.. But hopefully I only get malt..

Clint · Jun 1, 2019

AIPA....
Maris otter,crystal, barley flakes,oats and a bit of aromatic. Bitter with magnum and late/flame out with Amarillo.

Gulpitdarn · Jun 1, 2019

3kg Munich - Crushed grain base malt £8.68
349g Torrified Wheat £3.32
700g Light Brown Sugar £2.00
25g+25g East Kent Goldings Hops £2.75
11g Danstar Nottingham packet of yeast £1.75
15 Litres of spring water £3.30

Just hoping I can get a good head on this one.

Clint · Jun 1, 2019

Add barley flakes....

strange-steve · Jun 1, 2019

prog99 said:
Stage 2 of a kettle sour today. Mashed on monday and after 48+ hours with Swanson Probiotics L.Plantarum I've now done the boil this morning.
Took a risk with my own hops from last year. The never really seemed to get aromatic but are bitter enough. This recipe is all about the souring though and the fruit I'm adding in a few days.
Currently tastes like a malty fruit juice but looking forward to the end result.

Nice, what fruit are you adding to it? My attempts at adding fruit have been rather hit and miss.

An Ankoù · Jun 1, 2019

A couple of 11.5 litre experimentals:
The first is a Belgian Wit with coriander and bitter orange peel, but replacing the pale barley malt component with Bestmalz Red-X to make a red wit!
The second is a trial of Gambrinus Honey Malt so that I can see what it does and what it's like so substituting the target malt into my bog-standard Summer Lightining recipe with no other changes.
Incidentally, The Malt Miller does a Honey Malt (Gambrinus) and thehomebrewcompany do one (Colorado) they seem to be entirely different beasties, Has anyone used either?

dan125 · Jun 1, 2019

An Ankoù said:
A couple of 11.5 litre experimentals:
The first is a Belgian Wit with coriander and bitter orange peel, but replacing the pale barley malt component with Bestmalz Red-X to make a red wit!
The second is a trial of Gambrinus Honey Malt so that I can see what it does and what it's like so substituting the target malt into my bog-standard Summer Lightining recipe with no other changes.
Incidentally, The Malt Miller does a Honey Malt (Gambrinus) and thehomebrewcompany do one (Colorado) they seem to be entirely different beasties, Has anyone used either?

I used 6% Gambrinus in my last brew so I'm hoping it's nice. 1st tasting will be in a week or so can't help just yet

An Ankoù · Jun 1, 2019

dan125 said:
I used 6% Gambrinus in my last brew so I'm hoping it's nice. 1st tasting will be in a week or so can't help just yet

Looking forward to your comments.
Just putting mine in the fermenter and it looks, tastes and smells good already. wink...

samale · Jun 1, 2019

I use the Colorado honey malt in a pale ale. Adds a nice sweetness to it

What did you brew today?

Help Support The Homebrew Forum:

Brewer

Landlord.

Landlord.

Landlord.

Landlord.

Landlord.

Landlord.

Forum jester...🏅🏆

Landlord.

New Member

Landlord.

New Member

Forum jester...🏅🏆

Regular.

Forum jester...🏅🏆

Quantum Brewer

Landlord.

BIAB brewer

Landlord.

Landlord.

Similar threads

Join the conversation!

Join today and get all the highlights of this community direct to your inbox. It's FREE!