What did you brew today?

[Tanglefoot]

Having a go at lagering with a Young's Pilsener kit I've done before, swapping supplied yeast for 2 packs of Mangrove Jack's M84.
I rehydrated first and added to wort at about 16c, it's now 24hrs later sat in the fridge happily fermenting slowly at 14c.
I'm planning on taking it out of the fridge tomorrow to sit in an insulated box in the shed where ambient temperature is consistently between 12-14c.
That will make room in fridge for next brew
- a Mangrove Jack's American IPA with Simcoe, Citra and Nelson Sauvin for dry hopping.

 

[obscure]

Having a go at the GH Yorkshire Bitter recipe, slightly annoyed though was .2 degrees off my target mash temperature. Recipe has a fairly high amount of torrified wheat however hopefully this will help give the large creamy head that you are meant to have on a pint of Yorkshire Bitter. First time I have brewed a GH recipe, but given the number of times his initials crop up in the what are you brewing/drinking thread I am fairly optimistic.

Beer itself is almost fully cooled now and has come in at 1.039 so a little off target (1.041) but I can live with this. I’m fermenting this with Wyeast 1469 West Yorkshire yeast, first time in a while I have used liquid but as the recipe had a recommended yeast I decided to give it a go. If all goes to plan this should come in at around about 3.6-3.8%

 

[The-Engineer-That-Brews]

slightly annoyed though was .2 degrees off my target mash temperature

Don't beat yourself up!!
To be honest I don't think most temperature probes are calibrated to that level of accuracy... usually they are +/-0.5 degrees in terms of absolute temperature.
Also you are just trying to get the temperature in the right range for the enzyme reactions - it's not like they switch on and off at hard and fast boundaries :-)

 

[obscure]

Don't beat yourself up!!
To be honest I don't think most temperature probes are calibrated to that level of accuracy... usually they are +/-0.5 degrees in terms of absolute temperature.
Also you are just trying to get the temperature in the right range for the enzyme reactions - it's not like they switch on and off at hard and fast boundaries :-)

On I know and if I had being off by a degree I would have being fine, but I was looking at the there yet and it hit 65 and had that moment of elation then it kept climbing by .02, it’s a bit like failing an exam, fail by 10 points and annoying but you can move on fail by one point and it’s irksome.

 

[PaisleyExport]

10th batch and second attempt at a NEIPA today. Second time I’ve used my @HisDudeness design mash tun. Whacked the valve open at the end of my mash and ended up with it stuck! Tried blowing in the tap outlet and created geyser spraying hot grist on to the back of my head . Ended up scoping it into a BIAB bag to recover. Back on track and it went swimmingly. No bittering hops and a heavy whirpool addition of Amarillo and Citra. Chilled, pitched and into my fermentation chamber at 18degC.
used crossmyloof Beirm yeast : Haze (anyone used these?), 2 decent dry hops planned one at high krausen and on at 3 before kegging. Hoping for a juicebomb.

 

[Hanglow]

Brewed my petite saison today

75% Crisp extra Pale
25% Weyerman Munich 1
28IBU homegrown Hallertau mittelfruh@60 mins
another 5 IBU or so @15mins
OYL-042 (blaugies yeast apparently)

step mash - 64c-68c-72c-76c
og 1.041

I do have some brett C which I will either bottle with this or make a bigger saison with the yeast cake and pitch it with that. Not decided yet..

 

[ChrisM]

Bottled my first lager - MJ's Craft Series Pils. Ended up a two stage process - originally put half in a two gallon PB but decided to bottle that as well when it threatened to turn into a beer volcano (as wiser people than me on this forum said it would!). Learning from my mistakes: without taps on my fermenters, I found syphoning into a barrel first makes bottling easier.

Beerworks Imperial Stout still bubbing away after three weeks - the poor fermenter looks like it has come second best in a fight with a blow torch.

 

[Nidger]

Bottled a raspberry and pomegranate turbo cider and after a chat in the supermarket wine thread I decided to use the sanitiser to get an apple and red grape juice wine on the go.

 

[Nidger]

Bottled a raspberry and pomegranate turbo cider and after a chat in the supermarket wine thread I decided to use the sanitiser to get an apple and red grape juice wine on the go.

Sod it,
Used the sanitiser again and the other bottle of red grape juice with another 1.5ltr carton of apple to get a 2nd supermarket wine brewing.

 

[Nidger]

Interestingly.
The first wine was brewed with a crossmyloof all purpose wine yeast, the 2nd with wilko gervin wine yeast.

The wilko one has started fermenting already.
Although that one was slightly higher temperature.
The crossmyloof all purpose yeasts do seem to take time to start fermenting.
Down to my last one, i think I will order some wine ones from them.

I've used two different sugars,
Silver spoon and belbake from lidl.
I really should make notes to see what yeasts and sugars make a difference in taste if any.

 

[Rodcx500z]

brewing this today
twinkle toes
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 3.250
Total Hops (g): 45.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.79 %
Colour (SRM): 11.5 (EBC): 22.7
Bitterness (IBU): 34.1 (Average)
Brewhouse Efficiency (%): 66
Boil Time (Minutes): 60

Grain Bill
----------------
3.000 kg Pale Ale Malt (92.31%)
0.200 kg Cane Sugar (6.15%)
0.050 kg Black Patent (1.54%)

Hop Bill
----------------
15.0 g Target Pellet (9% Alpha) @ 60 Minutes (Boil) (1 g/L)
10.0 g Bramling Cross Pellet (5.1% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
20.0 g Bramling Cross Pellet (5.1% Alpha) @ 5 Minutes (Boil) (1.3 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Danstar Nottingham


Recipe Generated with BrewMate
Mash is on i scaled it up to 23L the stove was in use so i fired the klarstein up, i also ditched the black grain

 

[Clint]

View attachment 35603
Having a go at the GH Yorkshire Bitter recipe, slightly annoyed though was .2 degrees off my target mash temperature. Recipe has a fairly high amount of torrified wheat however hopefully this will help give the large creamy head that you are meant to have on a pint of Yorkshire Bitter. First time I have brewed a GH recipe, but given the number of times his initials crop up in the what are you brewing/drinking thread I am fairly optimistic.

Beer itself is almost fully cooled now and has come in at 1.039 so a little off target (1.041) but I can live with this. I’m fermenting this with Wyeast 1469 West Yorkshire yeast, first time in a while I have used liquid but as the recipe had a recommended yeast I decided to give it a go. If all goes to plan this should come in at around about 3.6-3.8%

Interesting to see how it goes with the Yorkshire yeast...I've done this a few times but it's always lacking that little something...I found s04 bland,Notty..not enough...

 

[prog99]

Challenger smash last night.
4kg crafty maltsters pale malt
50g home grown challenger 60mins
25g home grown challenger 15mins
25g home grown challenger 0mins
Its going mad at the moment on CML four.

Obviously as I don't know the AA of these hops the final result is anyones guess. Bittering hops were the dregs off of the plant but aroma ones looked and smelt as good as you'd buy.

Well this has turned out pretty good based on the gravity check today. It had pretty much finished fermenting on sunday and is rapidly dropping clear. First time I've used cml four.

Hopping is spot on with a nice balance of the aroma and bitterness which given I guessed the hops quantities is nice to see. Malt still comes through too as well.

 

[lupinehorror]

two 4 litre batches of SJW apple wine. using my ispindel along with fermentrack (and an inkbird)

 

[MmmBeer]

Brewed a batch of Lockdown Stout today, hopefully it will be ready in time for crimbo. Nice smooth brewday, didn't start until 10:30, pitched the yeast at 14:30. Pale, flaked barley and equal parts roast barley and blackprinz, bittered with challenger and EKG, S-04 yeast. OG bang on target at 1.047.

Now just building up the enthusiasm to clean everything up.

 

[Gerryjo]

Multi tasking today.
First up 1ltr of wort to step up my Proper Job starter
100g DME to 1ltr of water boiled and now cooling.

Second is a Banana and Raisin wine attempt.
Six ripe bananas and 200g of raisins which I shall add 800g of sugar for
a 5 litre batch and as its an experiment of using up fruit than waste I'm curious.

Third is a summer fruit wine with 900g frozen strawberries, 500g of mixed berries and 500g of blackberries. I shall add 1.2kg of sugar and 100g of raisins. The fruit is stewing as it was frozen but shall be blended and added to a 10ltr fermenter with a bottle of Lowicz raspberry syrup.

 

[Gerryjo]

Banana soup

Went with 1kg of sugar.

Mixed berry soup and shall raise the sugar on this once its cooled, diluted and checked with the refractometer.

 

[Gerryjo]

All cooled and transferred with nutrient, Pectolase, tea and yeast added and fermentation already started.

 

[Barley Rubble]

As I am down to my last 6 Leffe 750 ml bottles of Evil Dog, I have just brewed another 23 litre batch of Evil Dog. This time I achieved an OG of 1066, whereas last time, it only got to 1060 which gave me an ABV of 6.56%. This new batch should achieve an ABV of around 7.25%, much closer to the stated 7.5%!

 

[Tanglefoot]

After 6 days in the brewfridge at 14 c , I took my pilsener out yesterday to sit in an insulated box in the shed
where it's now sitting at around 13 c, fermentation having slowed now after a quick start.

In it's place I put a Mangrove Jacks American IPA which I made with their light liquid malt extract
and a little dextrose for an og of 1056.

Planning on upping my capacity with another fv and barrel to increase my choice and stock for Xmas.
Another/bigger fridge is probably what I'd really like - starting to come around to the idea of getting a couple of corny kegs if I could find a suitable one.