What did you brew today?

[UKSkydiver]

Ruby Mild from the Greg Hughes book

 

[homebrewer lab]

Brewed 5 gallons of Hefeweizen and fermenting in 2 3-gallon kegs at perfectly stable temperature (68F) & pressure (20psi) with 1 SPUNDit 2.0 & 10,000‐gallon FERMonitor (normally it's 12 drams).
Brew this way in California summer when not using Kveik yeast.

 

[phettebs]

Brewed 5 gallons of hefe last weekend and 5 gallons of Citra pale ale yesterday. Getting a bit of a late start on my summer beers. Next up is a blonde ale.

 

[NotSure]

Brewed 24 litres of second attempt Czech Pilsner on Friday. Scorched the previous batch doing a step mash with BIAB in an electric kettle. Did single infusion this time and no scorching issues, got a pretty much complete starch conversion and used a yeast starter. Airlock got moving in about 12 hours and is currently bubbling away at 10°C nicely. Once done with this I'm going to make an IPL on top of the yeast cake.

 

[NormanHurst]

A Hoppy Golden Ale. 93% Low Colour Golden Promise, 7% Caragold. Endeavour and First Gold Hops. Liberty Bell yeast. Aiming for about 4.5% and 40 IBUs.

 

[moto748]

More oatmeal stout. The last lot I brewed (see Small Batch Irish Stout thread), I think it's fair to say, was the best beer I've ever managed to produce, so more of the same seemed a no-brainer.

 

[Cheshire Cat]

Brewed 20 litres of Chavellier Bitter
3000g MO
2000g Chavellier malt
200g Torrefied wheat
90 minutes mash @ 66C
40g Challenger @ 60m
30g First Gold @ 15m
20g Bramling cross Whirlpool at flame out for 15m
CML Beoir yeast @ 20C
OG 1054
BHE 66% low by recent brews could be the Chavellier.

 

[stubrewworx]

13th brew of the year, a Weissbier. Hop bazooka came out with the grain bag!

 

[NotSure]

Brewed 20 litres of Chavellier Bitter
3000g MO
2000g Chavellier malt
200g Torrefied wheat
90 minutes mash @ 66C
40g Challenger @ 60m
30g First Gold @ 15m
20g Bramling cross Whirlpool at flame out for 15m
CML Beoir yeast @ 20C
OG 1054
BHE 66% low by recent brews could be the Chavellier.

Where'd you get the Chavellier malt?

 

[Cheshire Cat]

Where'd you get the Chavellier malt?

Get er Brewed

 

[NotSure]

Get er Brewed

Thank you

 

[moto748]

I added the cherries to my sweet cherry saison the other day. Airlocks are plinking away with great enthusiasm!

However, I foresee a problem. It was quite a slow job to get the cherries into demijohns; it was virtually a case of dropping them into the neck individually, and it's a lot of cherries. However, I fear that getting the cherries out again at clean-up time is going to be an even bigger problem!

Anyone had a similar issue?

 

[chrisb8]

Just finished a 19L batch of a Citra pale ale

 

[NotSure]

Just finished a 19L batch of a Citra pale ale

Out of curiosity, what hops?

Edit: My mistake and a bad one at that. What I meant to type was what hop schedule?

 

[chrisb8]

Out of curiosity, what hops?

 

[reddibaggie]

1 gallon of Apple and strawberry wine for swmbo

 

[NoArt]

A simple, sessionable, pale ale from Greg Hughes' book. Scaled down to 10 litres.
It's all hit and hope for me! First attempt at AG BIAB. I've been reading so much about this process, and more besides, just to try to understand a little more - but confusing myself a lot! Thank you @clib for kicking it all off! And the other contributors on 87 pages of original thread. Have a go at simple AG
Happy Saturday all!
Cheers

 

[chrisb8]

Out of curiosity, what hops?

Edit: My mistake and a bad one at that. What I meant to type was what hop schedule?

This is my recipe for a 19L batch and with a 40 minute boil.

Malts (3.67 kg)
3.1 kg (84.5%) — Bairds Pale Ale Malt — 4.9 EBC
400 g (10.9%) — Caramalt Malt — 29.5 EBC
150 g (4.1%) — Carapils — 2.6 EBC
20 g (0.5%) — Chocolate Malt — 985 EBC

Hops (112 g)
12 g (16 IBU) — Magnum 12% — Boil — 40 min
10 g (7 IBU) — Citra 12% — Boil — 10 min
20 g (10 IBU) — Citra 12% — Boil — 5 min
30 g (8 IBU) — Citra 12% — Aroma — 30 min hopstand 80deg
40 g — Citra 12% — Dry Hop — 4 days

 

[NotSure]

This is my recipe for a 19L batch and with a 40 minute boil.

Malts (3.67 kg)
3.1 kg (84.5%) — Bairds Pale Ale Malt — 4.9 EBC
400 g (10.9%) — Caramalt Malt — 29.5 EBC
150 g (4.1%) — Carapils — 2.6 EBC
20 g (0.5%) — Chocolate Malt — 985 EBC

Hops (112 g)
12 g (16 IBU) — Magnum 12% — Boil — 40 min
10 g (7 IBU) — Citra 12% — Boil — 10 min
20 g (10 IBU) — Citra 12% — Boil — 5 min
30 g (8 IBU) — Citra 12% — Aroma — 30 min hopstand 80deg
40 g — Citra 12% — Dry Hop — 4 days

Thanks. I've tried using Citra for bittering before and it was just too overpowering. Haven't use Magnum with Citra before but will consider it next time. Last time I used Nugget for bittering and it worked well.

 

[Hanglow]

Went for an Ur Weiss today, first brew in agers. Decided to keep the gravity down a bit this time, hopefully won't be too thin.

60% weyermann pale wheat malt
40% weyermann barke munich malt
1.042 (keeping this rather low so more smashable)
WY3068

45c ferulic acid rest 25m
64c 45m
72c 30m

30g homegrown hallertauer mittelfruh 50m
40g HM 30m

Pitched at 15c, ferment at 18c.