Thanks for the feedback.
Looking forward to it
What did you brew today?
- Thread starter MyQul
- Start date
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Looking forward to it
@andymo
Nice, neat setup. Picture mine just like that except the exact opposite.
Nice, neat setup. Picture mine just like that except the exact opposite.
Ginger_NutZ
New Member
Mead.
4kg Asda Pure Honey
2 Cinnamon Sticks
6 Whole cloves
60ml Asda Extra Special Valencian Orange Extract
10L @ 1110 SG
Pitched 14g Bulldog Mead Yeast ( probably too much )
Experimental 2nd mead.
We have a local honey producer when I win lottery I might get my honey from them.
Concerned Wilco are appear to be stopping stocking homebrew gear, my 2 locals have reduced stock and haven't had sanitiser for 2 weeks.
4kg Asda Pure Honey
2 Cinnamon Sticks
6 Whole cloves
60ml Asda Extra Special Valencian Orange Extract
10L @ 1110 SG
Pitched 14g Bulldog Mead Yeast ( probably too much )
Experimental 2nd mead.
We have a local honey producer when I win lottery I might get my honey from them.
Concerned Wilco are appear to be stopping stocking homebrew gear, my 2 locals have reduced stock and haven't had sanitiser for 2 weeks.
Andymoz-70
Active Member
Lol. I was same a few weeks ago. Then decided to go on a mad making spree and tidy up before she came home!!
JonBrew
Landlord.
Belgian stout brewed yesterday; fermenting away.
Oatmeal stout base (ish) with some tweaks - pale, flaked oats, caramunich 3, Amber, special b, chocolate and roasted barley. Pitched CML belgian abbey strain - first time with this one.
It's ripping away just now after taking off like a shot. Had active fermentation within 4 hours - I'm always a bit nervous of those super short lag times. Anyway, fingers crossed.
Oatmeal stout base (ish) with some tweaks - pale, flaked oats, caramunich 3, Amber, special b, chocolate and roasted barley. Pitched CML belgian abbey strain - first time with this one.
It's ripping away just now after taking off like a shot. Had active fermentation within 4 hours - I'm always a bit nervous of those super short lag times. Anyway, fingers crossed.
Tetsuo1981
Regular.
Wilko dark velvet stout
500g EDME
1kg BKE
250g Maltodextrin
125g dark brown sugar
125g golden syrup
4 shots very strong filter coffee
Brewed short to 20 litres
Pitch yeast at / fermented at 20°C
OG: 1.074/1.072/1.076-ish. (kept fluctuating as the washing machine was on)
May have over-egged this one but first brew in a year and first to use new fermenting setup. Thinking of calling it 'Satan's Bum-hole' if it ends up as strong as I think it's going to be. Wish me luck
500g EDME
1kg BKE
250g Maltodextrin
125g dark brown sugar
125g golden syrup
4 shots very strong filter coffee
Brewed short to 20 litres
Pitch yeast at / fermented at 20°C
OG: 1.074/1.072/1.076-ish. (kept fluctuating as the washing machine was on)
May have over-egged this one but first brew in a year and first to use new fermenting setup. Thinking of calling it 'Satan's Bum-hole' if it ends up as strong as I think it's going to be. Wish me luck
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
Very new to this brewing stuff but that sounds like a winner.
And no need to sanitise if you're drinking from satans poo chute
Just finished a Belgian Triple an hour ago and put down all my notes.
I got an OG of 1.096
I used 7 pounds of extract, 3 pound of pilsner for steeping and 3 pounds of table sugar. I also used one M-41 and one T-58. I'm interested to see what happens.
Basement is at 70F. I don't temp control but the basement stays right around there for this time of year.
I got an OG of 1.096
I used 7 pounds of extract, 3 pound of pilsner for steeping and 3 pounds of table sugar. I also used one M-41 and one T-58. I'm interested to see what happens.
Basement is at 70F. I don't temp control but the basement stays right around there for this time of year.
DavidHatton
Junior Member
Munich Dunkel code name - FranzKeiferKunkelDunkel after the Nihilists from the Big Lebowski, very smooth brew day, second brew using the brewtech infusion mash tun, will come in around 5.6% first time brewing this style.
Tetsuo1981
Regular.
Welcome!! This is by far the friendliest forum I'm a member of and you'll always find help here in any shape or form.
And I'm gonna steal 'Satan's Poo-Chute' for a future brew!!
Last edited:
PJL
Active Member
Although not brewed today, it was however kegged today.
Irish stout.
3.5 kg pale ale malt
.3 kg roasted barley
.2 light chocolate malt
1kg flaked barley
10g green bullet hops
1 pkt m36 liberty yeast.
SG 1.054
FG 1.014
Irish stout.
3.5 kg pale ale malt
.3 kg roasted barley
.2 light chocolate malt
1kg flaked barley
10g green bullet hops
1 pkt m36 liberty yeast.
SG 1.054
FG 1.014
Just bottled my first ever brew.
A magnum elderflower cider.
The benchtop capper and little bottler made it a breeze.
It did leave quite a bit in the bottom tho.
As i left most of the gunge in the primary could i use the bottler without the sediment trap?
Thanks in advance Steve
A magnum elderflower cider.
The benchtop capper and little bottler made it a breeze.
It did leave quite a bit in the bottom tho.
As i left most of the gunge in the primary could i use the bottler without the sediment trap?
Thanks in advance Steve
chrisb8
Landlord.
- Joined
- Apr 26, 2019
- Messages
- 692
- Reaction score
- 509
I use a fine mesh filter on my racking cane when transferring from the fv to the bottling bucket and then there is no need to use another filter when bottling.
ExpatBrewer
Junior Member
Supernova Pale Ale
Partial Mash
| ABV = 5.2% | IBU = 32 |
Partial Mash
| ABV = 5.2% | IBU = 32 |
- 1.7kg Coopers Cerveza
- 2kg GF American Ale Malt
- 400g GF Supernova Malt
- 200g Sugar
- 30g Kohatu @30 mins
- 30g Pacifica @30 mins
- 20g Kohatu @5mins
- 20g Pacifica @5mins
- 10g Gypsum
- M42 Yeast
Given how warm it is I may be setting myself up but just put cooling 23l of Mangrove Jacks Berliner style Sour ale.
Have used 300g extra light dme plus same of dextrose.
Currently it's sat in the sink - mains water coming out at 20C so I may be waiting a bit for it to come down from 28C.
Have used 300g extra light dme plus same of dextrose.
Currently it's sat in the sink - mains water coming out at 20C so I may be waiting a bit for it to come down from 28C.
DavidHatton
Junior Member
Citrus Pale ale, chilled to 36c and pitched Ragnar Kveik which I think is a Voss strain? pitched at 4pm it's been burping for an hour, first time using Kveik, gonna try top cropping and bottom harvesting with this. Watched David Heath's Video and doesn't look difficult.
I brewed a Belgian Quad based on St Bernardus Abt 12. I just pitched at 21C. Room temperature is 19.4C.
It's been about three hours and there's some slight activity which is what I wanted this time (not going full-bore after one hour).
It's an extract but I reached my OG of 1.103. I used one pack of Mangrove Jack M-41 and one Safale T-58.
I'm probably going to make it again tomorrow or the next.
It's been about three hours and there's some slight activity which is what I wanted this time (not going full-bore after one hour).
It's an extract but I reached my OG of 1.103. I used one pack of Mangrove Jack M-41 and one Safale T-58.
I'm probably going to make it again tomorrow or the next.
Subtle Duck
Regular.
- Joined
- Aug 27, 2019
- Messages
- 461
- Reaction score
- 385
Brewed my first ever belgian today, an orange blossom tripel. Its got a very simple grist of 100% pilsner malt, mandarin orange peel in the boil and going to add orange blossom honey once the krausen has dropped. Its hopped to about 37 ibu with citra and mosaic. Quite untraditional i know, but it smells amazing. Og should come out at about 1.080 once i've added the honey. Just hoping cml belgian ale yeast does its job well.
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