What did you brew today?

[Clint]

Today I've bottled the SAISON! It had reached terminal gravity of 1002 which takes it over 7%...oops!
A traumatic start as on retrieving some bottles from the shed found a nest of vampire killer slugs had taken up residency in some of them.
I managed to sort out enough to be getting on with. The rest are undergoing nuclear sanitising on the patio in bleach and oxi!
Time to calm the nerves with a bag of Wotsits and a cup of tea!
I pitched the yeast on yesterday's brew before starting the bottling and it's kicking off already. Gone with CML Midland.

 

[NotSure]

I've been super busy and my brewing has slowed down, so I made some Mead since it's easy. I started it fermenting on 18 May, and bottled it today (7 August).
I tried to make this batch as cheap as possible and flavoured it as cheap as possible. It's actually not bad, albeit on the sweet side.

Ingredients:

• 12X340g Tesco Stockwell Honey (made in China) £0.75 each
• 10g Yeast Nutrient
• 7g sachet of Baker's Yeast (boiled to use as nutrient) £0.175
• 2XUS-05 sachets from eBay £6.98 for both
• 2X500g bags of frozen Tesco Black Forest Fruit £2.50 each

OG: 1.114 with assumptions for the fruit
FG: 1.024
ABV: 12.0%
Started with 11 Litres topped-up and bottled 8.83 litres as a cost of under £22 (excluding water, cleaning, sanitation, and labour). Some loss due to absorbtion by the fruit and my personal thirst.

 

[dad_of_jon]

Today I've bottled the SAISON! It had reached terminal gravity of 1002 which takes it over 7%...oops!
A traumatic start as on retrieving some bottles from the shed found a nest of vampire killer slugs had taken up residency in some of them.
I managed to sort out enough to be getting on with. The rest are undergoing nuclear sanitising on the patio in bleach and oxi!
Time to calm the nerves with a bag of Wotsits and a cup of tea!
I pitched the yeast on yesterday's brew before starting the bottling and it's kicking off already. Gone with CML Midland.

ugg! plus you've broken the law.

uk.gov brewing regulations 1.1.12 state that : When brewing or bottling your own beer it is mandatory to consume one of your own beers except if this is the first beer you have brewed/bottled.

You can apply for an exemption from this but have to fill in an APT3-HB

 

[NotSure]

Finally brewed something today. Brewed a Marzen that will hopefully be ready in a couple months.
3kg Vienna
3kg Munich
50g Tettnang

OG 1.057
24 litres to the FV. 81% Brewhouse efficiency.

Used Saflager S-23.

 

[ChrisM]

I searched the interweb for a recipe to use up some hops that had been open a while, and found one for a Larkins (Kent) Best Bitter clone on an NZ website: www.wildabouthops.nz, which I adapted a little along the way:

90 minute mash at 68C
3700g Maris Otter
56g Biscuit
112g Mid Crystal
14g Black

60 minute boil
30g BX at the start
16g Goldings at 30 mins
26g Goldings 10 mins from end

OG (temp corrected) 1.043 (one point short but overdid the liquor)
Pitched the yeast (LallBrew London) at 32C as I ran out the door for a night away.
Returned 36 hours later and all completely quiet - gravity down to 1.014 though so the yeast survived and the beer sample tasted good.
67% attenuation within range for London, and suits me as I like a bit of sweetness in a bitter (target FG is 1.010). But to avoid a beer fountain in a couple of weeks time I roused the yeast with a stir and a dry hop: 8g Goldings and 9g BX.

Larkins Brewery looks interesting - they grow their own hops - might see if they will post a mini keg.

 

[Cwrw666]

This morning having another go at a Grisette. Only done it once before and it was quite pleasant, basically a light Belgian pale ale.

4 gallon brew (18 L)
GRAINS - 4.5 lb pilsner malt, 1 kg wheat malt, 500g smoked malt.
HOPS - 25g hallertauer hersbruker (60m), 16g EKG (15m) , 25g saaz (0m), 8 Oz sugar .
YEAST - cml wallonia.

The smoked malt isn't a thing, just thought it would be nice as the first saison I ever had was smoked and it was good. Also I've changed the hops a bit from last time.

 

[klaus]

This is more a "what have you bottled today" post.
Had a Tom Caxton Real Ale Kit (purchased from Wilko's) which I split 50/50. Brewed one lot as normal, halving quantities, came out well and conditioning in bottle. For the second lot I brewed as follows (sorry no photos or gravity values):
- 900g Tom Caxton Real Ale kit LME
- 500g granulated sugar
- 6g half sachet kit hop powder
- 11g CML Lille Saison yeast
- topped up to 9.5 litre (using 10l fermenter!)
It was quite busy brewing solid for a week, looked like a blow out but in the end just a little went into the air lock, after another week sampled the beer, interesting fruity taste, with a distinct raspberry flavour. Got 9 litres to bottle with a level tsp sugar per half litre. To condition minimum of two weeks. Let's see whether that fruity taste keeps.

 

[obscure]

I’m doing a 10L batch of Belgium Triple, (opted to use Hazelwood‘s recipe and just half everything.

 

[DaleMC]

No dry hop IPA, US strength, UK Endeavour for flavour/aroma. Brewed yesterday. Dropping in yeast this morning.

 

[Wigglebutts Brewery]

Brewed up a Citra pale ale…. Summer favorite

 

[Tanglefoot]

Mashing a US/NZ pale ale at the moment, not sure if I should cut back
amount of Nelson Sauvin in hopstand and/or dry hop ?

18L batch BIAB no sparge

Total water 24L
ABV 5.1%
OG 1.052
FG 1.013
EBC 14.4
IBU 40

4kg extra pale MO
350gm Caramalt
250gm Vienna
75gm Dark Crystal


10gm Chinook 60mins

15gm Cascade 5mins
10gm Nelson Sauvin 5mins

30gm Nelson Sauvin hopstand 80c 60mins

40gm Nelson Sauvin dry hop 3 days

Using Crossmyloof PIA for first time.

 

[Rwilts]

After what seems like an age, family holiday season draws to an end and I can get a brew on.

Doing my own SMASH with crisp pale malt and Chinook hops.

 

[Rwilts]

And we are transferred into fermenter and pitched.

Nothing fancy today back to basics, no pressure, no floating dip tube.

 

[NotSure]

Thought I'd give Kveik yeast a try today for the first time, so I made a Galaxy IPA using Voss.
7kg Golden Promise
0.5kg Crystal
100g Galaxy
23 litres to the FV at 1.072 OG.

Using a heat pad with my Inkbird for the first time and have it set on 35C.

 

[Twostage]

Not today but earlier in the week - American Pale Ale single hopped with Columbus. Its my first no chill. Felt strange getting to the end of the boil and just walking away. Fermenting in the mash/boil pot with cling film over it so there was no wort transferring and practically nothing to wash. Such a simple and quick way to brew. Half hour mash, half hour boil, walk away and pitch the yeast in the morning. Some good advice on this forum

Another new experience thanks to only having cling film over the fermentation pot is hearing it fizz.

 

[samale]

Not today but earlier in the week - American Pale Ale single hopped with Columbus. Its my first no chill. Felt strange getting to the end of the boil and just walking away. Fermenting in the mash/boil pot with cling film over it so there was no wort transferring and practically nothing to wash. Such a simple and quick way to brew. Half hour mash, half hour boil, walk away and pitch the yeast in the morning. Some good advice on this forum

Another new experience thanks to only having cling film over the fermentation pot is hearing it fizz.

Interesting, I also no chill. I transfer the wort into 20 liter container to chill overnight. Transfer the next day to the fermenter and pitch the yeast. I have never pitched yeast into the boil kettle

 

[Begbie]

Nice sunny warm weather and time to myself = brew day!

It's been months since my last brew day, so taking it easy to make sure I don't miss anything. Just reaching the boil now, ready to add the one and only hop addition. This is a Hefeweizen.

 

[Twostage]

Interesting, I also no chill. I transfer the wort into 20 liter container to chill overnight. Transfer the next day to the fermenter and pitch the yeast. I have never pitched yeast into the boil kettle

I watched a few videos including a couple from an Australian home brew shop. It was interesting that they said you can transfer hot to the jerry can style container and then leave it in there for up to a month without worrying about it. I suppose it is a bit like jam in that respect. You can then do a load of brew days to stock up with wort and then start a sequence of fermentations.

They did a Q&A and someone asked if you can no-chill in the fermenter, their answer was technically yes but they wouldn't recommend it as it has an air gap/head space. I thought I'd risk it as it was already in the fermenter.

 

[NormanHurst]

Vienna APA today

Mainly pale ale malt with about 1/3 Vienna and a bit of dextrin and torrefied wheat. US-05. Simcoe and Mosaic.

Hoping for a straightforward brew day whilst keeping an eye on rugby, cycling and cricket.

 

[Druss]

Something like a pilsner I think:

About 70% Bohemian pilsner, 30% Pilsen and a bit of light spraymalt. Saaz for bittering and aroma and Cross My Loof general ale yeast (they seem to have discontinued their California Common which was my go to yeast for a while). I'll be dry hopping with Saaz to give it , what I'm hoping, will be a light floral hoppiness.

My first foray into water chemistry with this one, I'm trusting the Brewfather app not to steer me wrong!

Edit: not even 24 hours later, to say this is an aggressive fermentation in something of an understatement. It's climbed out of the airlock and thoroughly menaced an area of about two square feet. It was the first time I've ever used yeast nutrient in a beer, maybe put too much in...