What did you brew today?

[Twostage]

Set off a gallon of elderflower wine and a gallon of rose petal wine. Both should come out around 8%.
The yeast is old, so not sure it will work but hey a bit of foraging with the dog in order to collect means its not wasted.

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.

 

[thehitch]

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.

 

[Twostage]

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.

 

[Its 6pm somewhere]

Brewing up my 'Czech Buddy' for the summer. Its basically an American light (budweiser style) with a tamed down Czech lager hop schedule. It gets a lot of thumbs up from non craft drinkers and it's a lovely midweek pint.

 

[Kman]

a Tropical, earthy grapefruity spicey pineapple lychee lager

a brewdog special that

 

[Its 6pm somewhere]

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

Brewing up my 'Czech Buddy' for the summer. Its basically an American light (budweiser style) with a tamed down Czech lager hop schedule. It gets a lot of thumbs up from non craft drinkers and it's a lovely midweek pint.

 

[Twostage]

Brewing up my 'Czech Buddy' for the summer. Its basically an American light (budweiser style) with a tamed down Czech lager hop schedule. It gets a lot of thumbs up from non craft drinkers and it's a lovely midweek pint.

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

 

[Its 6pm somewhere]

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

 

[Its 6pm somewhere]

'Buddy' update. Pitched wort onto Lutra slurry at 11:30am yesterday, spunding at 12psi 35mins later. Zero signs of activity at 10am this morning. Sample taken, she's done. Will hold it in mid twenties for a few more days.

 

[dad_of_jon]

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.

kviek voss gives way more orange at those temps than the MB hops.

 

[Sadfield]

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

 

[CookieMonster]

After a night of breakimg down my hops just finished my fastest brewday, batch of Gamma Ray clone, start to finish 4 hours! All went smoothly, a couple points of my FG but I can live with that!

 

[RichardM]

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.

 

[ChrisD123]

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

 

[RichardM]

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...

 

[ChrisD123]

I know mate...tick tock...firsts signs of life starting...had forgotten what its like...love it!

 

[Arrakus]

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.

 

[MashBag]

Brilliant beer. Bit of what malt in it?

 

[Arrakus]

It’s from Dark Rock Brewing, they just list the malt as ‘pale’. It tastes like pale Maris otter

 

[Twostage]

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.

Hammering it down here too and we’re doing the coast to coast. Soaked to the bone.