What did you brew today?

[starseeker]

Brewed 23L of Kolsch ,using Halertau hops and CML Kolsch yeast , OG of 1054 so a bit on the strong side ,it is now fermenting at 18 deg ,wrapped up with damp towels.

 

[Dutto]

…….. It's a weird journey this homebrew lark.

Ain’t it just!


The journey from knowing it all to knowing how little you know can be awesome!
:hat:

 

[foxy]

My Goodness My Guinness clone.
Mashed pale schooner Compass malt along with pregelatinized flaked barley at 66 C for one hour, add the roast barley and dextrin malt @ 77 C for 20 mins. Followed by a 60 minute aggressive boil.
Had saved a litre of my IPA which I had rescued from the trub a couple of days ago. This had been boiled and bottled. After the boil added a litre plus of wort from today's batch to the to the flask. Will ferment this at 30 C with sour pitch yeast, when finished heat it up to 80+ C and pitch it into the main batch prior to bottling.
Finally after clean up enjoy a couple of stubbies of my previous batch which wasn't quite up to scratch on the 'sour front' but still a nice drop.

 

[Cheshire Cat]

Yesterday I brewed 20 litres of 5 Points Bitter
3000g MO
800g Chevallier
200g Medium crystal
200g Wheat malt
300g Biscuit malt
Fuggles hops
50g @60
20g @15
30g @ FO 20m @ 85C
CML Midland yeast @ 20C
OG 1048

 

[samale]

Advice needed, I dry hopped my latest Saison with 25g of Nelson sauvin pellets without bagging. My problem is that after a week cold crashing at 2 degrees it still has hop particles in the sample. My plan was to bottle, do I leave it longer or keg it and filter it

 

[Dutto]

Personally, I would bottle the brew on the basis that “Time + Gravity” will see it clear.
:hat:

 

[Dutto]

Personally, I would bottle the brew on the basis that “Time + Gravity” will see it clear.
:hat:

 

[Craftman]

Brewed a verdant IPA - based on David Heath's recipe, but added an extra 1.5L of sparge water and ended up with 23L @1.042 in the fermenter instead of 19L @1.052. That's ok, I'll call it a session IPA

 

[SEMERHET]

Just bottled Evil Dog Double IPA ( it turned out okay despite my worries), got some Belgian Strawberry Ale to check and bottle tomorrow and just started Founders Double American IPA, I've definitely caught the bug again.

 

[samale]

Decided to brew a golden ale, since it was sunny I started the brew outside. It is now pishing down

2.5kg pilsner
2.5kg light Maris otter
200g wheat

Short 30 min boil
20g harlequin@10 mins
50g harlequin@flameout
50g harlequin@dryhop

Undecided on what yeast to use. I can try verdant IPA or CML Pia

 

[SEMERHET]

The Founders Double American IPA is bubbling away already, tried to upload video but

 

[Little Rock Brewing]

Brewed a Saison today, my first AG version. Basically a GH recipe but substituted lighter malts for a lower SRM of 4.77. Bittered with Hallertau Hersbrucker and flavoured with Wai-iti as late addition, flameout and whirlpool, but only 50g total.
Brewersfriend calculated OG at 1.048 but I got 1.052. First time using 50% RO water in both mash and sparge to lower the pH to a desireable figure.
Must have worked!

 

[dave_77]

Decided to brew a golden ale, since it was sunny I started the brew outside. It is now pishing down

2.5kg pilsner
2.5kg light Maris otter
200g wheat

Short 30 min boil
20g harlequin@10 mins
50g harlequin@flameout
50g harlequin@dryhop

Undecided on what yeast to use. I can try verdant IPA or CML Pia

Be interested to try this beer. I like PIA for hazy beers but never had much joy getting it to clear..seems to be a haze positive yeast

 

[365er]

I brewed a 60 Minute (session) darkish IPA (or whatever you would call it)
mashed:
89% Maris Otter
9% CaraCrystal
2% CaraFa II
@72°C for 60 minutes
hops: Marynka and Callista as pre-wort addition and then in a 60 minute boil in continuous doses for 40 minutes, targeting 50 IBU with a moderate overbalance towards later additions.

yeast: Verdant IPA. wee bit too cold at 17°C because the misses banned my fermenter to the celler, so the yeast will have to live with it.
targetinG 3.7 %ABV

Smells now like fuit punch, lets see in a couple of weeks...

today I kegged it and much to my surprise, there was a thick layer of yeast floating in the fernenter. but below that, the beer was clear as glass! The fermentation is definately complete. Never had that before

 

[jof]

Currently mashing in a light bitter:
4.5kg golden promise & 300g heritage crystal so far....

 

[Alastair70]

Brewed yesterday, 20L of my usual Munich Helles recipe, but with a single decoction mash instead of the melanoidin malt addition. The whole process was fairly straightfoward and a single 20 minute decoction added 10 minutes at most to the mash. Finished out at 1.050, 1 point over predicted OG. Made for a very enjoyable brew day, but I expect wont impact on the beer too much. Next up will a double decocted Marzen, this was the dry run.

 

[Baldylocks Brewery]

Brewed a Oktoberfest’ish on Friday with
2.2 kg Munich
2.2 kg Vienna
1kg MO
250g caramalt
12g magnum 60min
12g cascade 15min
1tsp yeast nutrient
Half a protofloc
No water treatment other than Campden but live the Kent so need to get to that at some point.
75 min boil
MJ12 pitched at 40 degrees and insulated for free fall (thanks Baron)
OG 1050

Using BIAB starting with 32l and 2l dunk sparge but still only ended up with 22l in the fermenter.

Looked done on Monday morning but will leave until the weekend to bottle if FG is stable.
First Marzen and M12 so fingers crossed

 

[Cheshire Cat]

21 litres of Andromeda IPA
5200g MO
450g wheat malt
450g Munich light
30g Columbus @60m
25g Galaxy @10m
25g Galaxy whirlpool 20m @ 80C
CML 5 yeast
OG 1061
IBU 71
SRM 6.7

 

[robster62]

22 litres GH cream ale.
5kg Maris otter.
500g flaked maize.
20g centennial at 60 mins.
20g Simcoe at flameout.
5g Irish moss at 15 mins.
Pitched us-05 at 24c.
I doubt I'll be winning many comps with this.

 

[Alastair70]

22 litres GH cream ale.
5kg Maris otter.
500g flaked maize.
20g centennial at 60 mins.
20g Simcoe at flameout.
5g Irish moss at 15 mins.
Pitched us-05 at 24c.
I doubt I'll be winning many comps with this.
View attachment 70130View attachment 70131

You might be surprised! We did cream ale as a collaborative brew in January, and I think someone might even have brewed that recipe. It needs a decent amount of carbonation to bring it to life.