What did you brew today?

[Clint]

Well the Tribute is rattling away...no sulphur smell...

 

[Cestrian]

Well the Tribute is rattling away...no sulphur smell...

What’s the recipe Clint. Quite like A bit of tribute.

 

[Clint]

I copied Cheshire Cat...but I did bung in about 200g of crystal 60 as it was there and I think Tribute is a sweet beer...well I modded the hops too as I had no fuggles so used Magnum...it's exactly the same though...

 

[Cestrian]

Have you got the link to Cheshire cat’s recipe? Can’t find it!

 

[Cheshire Cat]

Tribute 20 litres
4200g MO
200g Munich light
200g Carapils
100g Torrefied wheat
35g Challenger 60 minutes
25g Willamette 15 minutes
S04 yeast

 

[Clint]

Thanks Chesh...I nearly couldn't find it either!

 

[Alastair70]

Totally Tropical. Wyeast 1056 pitched 5 days ago, FG now sitting at 1.012. Brew fridge is sitting at 16C but fermenter temp is 20C. Looks like the yeast is still hungry! Will be working away tail end of this week, so plan is cold crash Friday night and bottle on Monday.

 

[Cestrian]

Cheers CC - looks nice! Might try this next

 

[MyQul]

do you get sulfur from notty? its been a while since i have used it last and i cant remember if i have gotten sulfur before and if it fades over time? i do have quite a bit of it in a recent batch.

If you got sulphur from notty it's more likely you somehow stressed it. But Notty is an absolute workhorse and abused it in several ways but never got sulphur from it

 

[dave_77]

Batch no.50 tonight

Saison 15 l batch

Pilsner malt 65.5%
Wheat malt 21.5%
Vienna 3.4%
Acidulated Malt 1.5%
Table Sugar 8%

Perle 60min 12g 17 ibu
Perle 15min 6g 4 ibu
Sorachi Ace- 15 min 6g 7 ibu
Sorachi Ace- - flameout 48g 4 ibu

Wyeast 3724 Belgian saison

 

[Pennine]

If you got sulphur from notty it's more likely you somehow stressed it. But Notty is an absolute workhorse and abused it in several ways but never got sulphur from it

i think im hyper sulfur sensitive. it was gone after day 6 in the fermenter. i remember getting it a little in other batches before but it never shows up after bottling. i rehydrated a full pack in 11litres and kept it at 17c the whole time so i am not sure if its stressed, possibly an overpitch but i always do this.

it is a workhorse and was ready for bottling after 8 days in the fermenter. tastes great too.

 

[MyQul]

i think im hyper sulfur sensitive. it was gone after day 6 in the fermenter. i remember getting it a little in other batches before but it never shows up after bottling. i rehydrated a full pack in 11litres and kept it at 17c the whole time so i am not sure if its stressed, possibly an overpitch but i always do this.

it is a workhorse and was ready for bottling after 8 days in the fermenter. tastes great too.

You could well be hyper sensitive to sulfur. Most yeast (I think possibly all) produce sulfur during fermentation but the C02 produced pushes almost all of it out of the beer so most people wont notice it unless it's above their personal detection level

 

[samale]

Going to brew a Vienna IPA inspired by @Hazelwood Brewery
5kg Vienna
300g torrified wheat
500g sugar @10 mins.
125g of mosiac & 125 g of Simcoe, I haven't worked out the time because I haven't got that far yet. I will up date
Currently mashing at 64

 

[Pennine]

Going to brew a Vienna IPA inspired by @Hazelwood Brewery
5kg Vienna
300g torrified wheat
500g sugar @10 mins.
125g of mosiac & 125 g of Simcoe, I haven't worked out the time because I haven't got that far yet. I will up date
Currently mashing at 64

now you have me thinking about a vienna lager, even though you said ipa.

 

[samale]

now you have me thinking about a vienna lager, even though you said ipa.

I will be brewing a Vienna lager soon enough. I have some Munich lager yeast 2308 which will be my first time using a liquid yeast. Probably put the starter and brew at the weekend

 

[Drunkula]

Elderflower wheat
Kg : 2.2 pale, 2.2 wheat, yellow full water profile from Bru n Water,
1/2 hour boil 8.3g columbus +5g simcoe @ 30, 25g of cascade + 130g of just the flowers prongled off the stalks at 80c for 20 minutes.
OG 1.047 23 litres. IBU: 25. Boom.

40c with kveik when it's cooled. A gallon with kveik at room temp and a gallon with cml kristalweizen at 40c to see what foulness that can create.

Only cost me 35p in lekko because the solar panels were loving it.

 

[Hazelwood Brewery]

Going to brew a Vienna IPA inspired by @Hazelwood Brewery
5kg Vienna
300g torrified wheat
500g sugar @10 mins.
125g of mosiac & 125 g of Simcoe, I haven't worked out the time because I haven't got that far yet. I will up date
Currently mashing at 64

What was your recipe and timings in the end?

 

[samale]

What was your recipe and timings in the end?

OG 1.060
I went with 15 g of Simcoe & mosiac @ 10 mins
35 of each at flameout
The rest will be used for dry hop. I will send you a bottle once it's ready
I am just heating up my mash water going to brew a coconut porter. She if I can nail it this time

 

[samale]

@Hazelwood Brewery what's your porter recipe I am just looking to tweak mine to add slightly more chocolate taste to it

 

[Hazelwood Brewery]

@Hazelwood Brewery what's your porter recipe I am just looking to tweak mine to add slightly more chocolate taste to it

My porter recipe (and stout) are on my brewday posts. Page 5, post 97 for porter.