What did you brew today?

[Laner]

No pics..

20l extra light DME lager with 250g carapils + 250g vienna experiment. May well be pish but never know unless I try.

 

[obscure]

No pics..

20l extra light DME lager with 250g carapils + 250g vienna experiment. May well be pish but never know unless I try.

Out of interest what are you doing hop wise

 

[Twostage]

Made an American IPA this week (spurred on because my stocks of beer were so low I had to buy some ).

Only picture I took was when I was transferring to the fermenter after an overnight chill. Nice and clear.

 

[Laner]

Out of interest what are you doing hop wise

Saaz 28g at boil 30 mins, then 14g for 15 mins.

If its awful I can just blame ChatGPT

 

[NotSure]

I made an experimental stout with McDonald's burger buns. Here's the grist:

• 2.0 kg Simpsons Finest Pale Ale Maris Otter Malt
• 250 g Warminster Chocolate
• 200 g Warminster Roasted Barley
• 200 g Rice Hulls
• 724 g McDonalds Burger Buns, frozen, toasted, crumbs
• 20g Norther Brewer hops at 60 min
• US-05

The backstory is that I sometimes will only eat the burger patties and will use the bread to hold the meat. Then, I usually throw the buns in the bin. So, I got the idea of using the buns for something useful. In the course of collecting (and freezing) the buns, there was no way to get away from the salt, pepper, and a bit of burger grease. I figured a stout would be the best thing to make to see if this would work. Did a small batch with 10 litres to the FV at OG 1.071.

 

[Stu]

22 litres of NEIPA today

 

[Twostage]

I made an experimental stout with McDonald's burger buns. Here's the grist:

• 2.0 kg Simpsons Finest Pale Ale Maris Otter Malt
• 250 g Warminster Chocolate
• 200 g Warminster Roasted Barley
• 200 g Rice Hulls
• 724 g McDonalds Burger Buns, frozen, toasted, crumbs
• 20g Norther Brewer hops at 60 min
• US-05

The backstory is that I sometimes will only eat the burger patties and will use the bread to hold the meat. Then, I usually throw the buns in the bin. So, I got the idea of using the buns for something useful. In the course of collecting (and freezing) the buns, there was no way to get away from the salt, pepper, and a bit of burger grease. I figured a stout would be the best thing to make to see if this would work. Did a small batch with 10 litres to the FV at OG 1.071.

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Trying to think of an appropriate name for it.

 

[NotSure]

Trying to think of an appropriate name for it.

I usually don't name my beers, but for this one the working name is McStout.

 

[Tongue In Cheek]

11L of Maibock, because it's that time of year!