What did you brew today?

[Twostage]

Took a while to settle but turned out nice, I was getting a bit concerned a couple of weeks back.
California Common.
View attachment 96687

Mines been in the corny a couple of weeks now so its on tonight's test list.

 

[Caramel Ox]

Today’s brew loosely based on Wadworth 6x. The grist proportions are public but the yeast isn’t. I had some CML ale in the fridge so will just see how it goes with that.

I have a Mundschenk and a Fullhorn so I tried doing the brew as 2V for a bit of a change. It sort of plays to the strengths of each. No volume markings in the latter though I need to make a gauge.

 

[foxy]

How the best intentions don't always work. Going away tomorrow and before I went wanted to get a Coopers Sparkling clone into the fermenter. The weather here at the moment is hot. The high thirties even to 40C not really the best clime for culturing yeast.
Tried to salvage the yeast from Coopers sparkling, twice!

In the fermenting room, not the best place due to spillage, sugar attracts the undesirables not wanted in this environment.
Making the yeast nutrient, best you can get.

I have decided when I get back the starter will be made in the bathroom. Despite what the wife has to say

 

[jeremy Hall]

I've been out of beer for three months now. Surviving on cheap Lidl beer, which at £1.15 isn't that bad, considering you get a nice free 500ml glass bottle with it.
Looking to do a "Simply" lager next weekend in my conservatory. It catches the sun, so I'm hoping it's warm enough. Getting up to 14 Deg in the south east UK, so hoping it starts bubbling. Should be warm enough, but I expect it'll take 2 weeks to ferment.

 

[Tanglefoot]

Bit of a late start but got this mashing at the moment, first attempt
at the style.

Belgian single 11L batch
Total water 15.7L BIAB no sparge

ABV 5.5%
OG 1.050
FG 1.008
EBC 7.9
IBU 37

75 min mash
Extra pale MO 1.5kg
Vienna 750gm
Pale MO 500gm

Tettnang 20gm 60mins
Savinjski Goldings 15gm 15mins
Savinjski Goldings 25gm hopstand 80c 30mins

Lallmand Abbaye yeast

 

[Twostage]

I've been out of beer for three months now. Surviving on cheap Lidl beer, which at £1.15 isn't that bad, considering you get a nice free 500ml glass bottle with it.
Looking to do a "Simply" lager next weekend in my conservatory. It catches the sun, so I'm hoping it's warm enough. Getting up to 14 Deg in the south east UK, so hoping it starts bubbling. Should be warm enough, but I expect it'll take 2 weeks to ferment.

Which yeast ?

 

[Brewed_Force]

Partial mash best bitter:

17L

1.5Kg Light DME
400g Munich
200g Crystal 60
100g Amber
50g Black

12g Magnum 40 mins
10g Fuggle 10 mins
10g Northdown 10 mins

12g HBS generic ale yeast

OG 1.041
FG 1.008
both calculated gravities hit spot on.
using 50g table sugar for priming.
Bottling tonight, can't wait to try it.

 

[matt.]

How the best intentions don't always work. Going away tomorrow and before I went wanted to get a Coopers Sparkling clone into the fermenter. The weather here at the moment is hot. The high thirties even to 40C not really the best clime for culturing yeast.
Tried to salvage the yeast from Coopers sparkling, twice!
View attachment 96743
In the fermenting room, not the best place due to spillage, sugar attracts the undesirables not wanted in this environment.
Making the yeast nutrient, best you can get.
View attachment 96744
View attachment 96741
I have decided when I get back the starter will be made in the bathroom. Despite what the wife has to say

Quite right. I always read my wife's horoscope first thing in the morning. I like to know what kind of day I'm going to have.

 

[Agentgonzo]

Just bottled my saison.

Normally I don't add finings to the fermenter, but my wife found an old sachet of gelatin she was going to throw away, so I put some in.

No cold crash, just chucked some gelatin solution in 3 days before bottling.

Wowsers

 

[Ross1974]

The Malt Miller's Leffe Blond Clone.
I suppose it was Sunday I started, but left to cool in the fermenter until yesterday. Woke up this morning to a familiar "gloop gloop" from the air lock. This evening its producing so much Co2, that the airlock isn't locking anymore. Reckon its the candi rocks getting munched down.

I'll keep an eye on it.

 

[stubrewworx]

A brown porter to finish my PABB (pale, Amber, brown, black) batch/series. 5 beers with varying amounts or combinations of said malts and EKG and Windsor yeast.

The 2 bottled beers (mild and notso double brown stout) are gushers. A 'Bitter' in the Pinter is about ready to tap when I have an occasion and the 'session ipa' also in a Pinter will come off yeast and start conditioning today or tomorrow.

 

[Mayor of Simpleton]

A Pale Ale was today's brew. 91% Maris Otter, 5% Amber Malt, 3% Aromatic Malt, 1% Crystal Light. Bittered with Warrior and using Centennial, Columbus, Amarillo and Simcoe for flavour/aroma. SG 1.054. Fermenting with US-05. Tasted good going into the FV.

 

[Twostage]

Not a brewing day but a mega bottling session - 4.5 litres each of Blonde Biere de Guard, Amber BdG and Brown BdG plus 4.5 litres of the base brew. Also15 litres of my Pennine Pale Ale clone. Took most of the day.

 

[foxy]

Repeat today of Poe's Boston Bitter. As post 6,387
I wanted to repeat it to get this brew into bottles as I kegged the last one. The difference was I pushed the boundary of the crush and ground really fine. Went out did some shopping came back prior to mash out. While the temperature probe at the bottom told me the temperature was 67, at the top was 69.5! How can it be? Well there was all the husks floating on the top amongst a layer of foam, I may just as well have put a fitted piece of polystyrene on the top. Just goes to show how much heat is lost from the top of the mash tun.
So a valuable lesson learned, while making sure every kernel is crushed don't take the crushing any further.
End of brew day and a taste of the Poes Boston Bitter after 11 days in the keg (kegged into two 10 litre Junior Kegs with sugar for conditioning.
For my barely existent taste buds at the moment doesn't taste half bad. The hydrometer gave me an extra point over the last batch weighed in at 1,042 I think the FG is going to be far less.

 

[RichK]

Today's brew, mashing right now, is a Sierra Nevada inspired pale.
However, this is my first venture into "better"(?) or at least more comprehensive water treatment.
Previously, I'd just added half a teaspoon of gypsum and half a Campden tablet to everything as water here is very soft. This time I've gone for calculated amounts of gypsum, calcium chloride, Epsom salts & even a little lactic acid.
Will find out if its "better" in about six weeks as usual.

 

[Sadfield]

Brewing something inspired by this whilst watching Gent-Wevelgem.


Batch - 14L
OG -1.040
IBUs - 33
EBC - 9
ABV - 4.5%

Water

Ca-82 Mg-6 Na-11 Co3-40 SO4-171 Cl-6

Mash - 60' @ 68c

Extra Pale Planet - 90%
Munich Malt - 5%
Date Syrup (Boil)- 5%
Aurora - 20g
Lactic Acid - 2g

Boil - 60'

Aurora - 10g @ FW
Protofloc - 0.3g @15'
Aurora - 15g @ 10'
Aurora - 25g @ 0'
Saaz - 25g @ 0'


Fermented with Safale K-97 fermented warm 22-25C.

Dry hopped with 25g of Saaz and Aurora.

 

[LesTom]

Heating the water up in my pan prior to mashing my Red Rye IPA

79% Dingemans Pale Malt
18% Rye Malt
3% Dark Crystal Malt

 

[MashBag]

House cascade

 

[Twostage]

House cascade

Sounds like a disaster report.

 

[Baldylocks Brewery]

I’ve had a couple of pints of Time & Tides Spratwaffler so decided to try something similar. Says it’s Citra led but doesn’t mention the other hops so used Simcoe 50/50. Not really experimented with fruity hopped beers much but decided to use CML Pia yeast.
Brewfather said my PH was 6.14 which isn’t ideal but it was too late and came in with an OG of 1.04 which was supposed to be 1.043 but hey ho!
Waiting for SS hop diffuser for the dry hop as my last attempt was a disaster
Any thoughts welcome as usual from the more experienced members.