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.

View attachment 108722View attachment 108723View attachment 108725

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!

 

[Rwilts]

Almost finished a Stout , early start and first 30 min boil ! Not a burger bun in sight @NotSure See how that all works out :)

 

[Clint]

From yesterday the third of my Simply kits,this time the Pale. Sounds like a western that!
Dead quick,no water treatment this time except a bit of Camden tab. I've got loads of hops. I'm thinking this will get 50g of something like citra or cascade. I subbed the yeast with CML5. A quick check just now and there's lid pressure and a small krausen.

 

[Tanglefoot]

Just done the hopstand on this American Amber ale, a small batch as a user - upper. I will also be using CML5, for first time.

Batch #59 Chinook & Centennial Amber ale 11L
Total water 15.6L BIAB no sparge
OG 1.054
FG 1.012
IBU 33
EBC 27

Extra pale MO 800gm
Vienna 750gm
MO 660gm
Munich 410gm
Cara 200gm
Dark Crystal 160gm

Chinook 5gm 60mins
Centennial 5gm 30mins
Chinook 10gm 5mins

Centennial 10gm hopstand @80c
Chinook 10gm hopstand @80c


Will probably do a small dry hop with Centennial.