What's in your fermenter??

Davin · Post by **Davin** » Mon Nov 26, 2007 8:04 am

Sweet Brown Ale in Secondary (1g) To make up for My girlfriend's amber that came out as an IPA.

0.7 lbs. Crystal Malt 10

Chris Alvey · Post by **Chris Alvey** » Wed Nov 28, 2007 5:56 am

What are the Phoenix hops like? Never used 'em.

Davin · Post by **Davin** » Wed Nov 28, 2007 7:06 am

I tried them on a whim myself, but was pleasantly surprised. They have sort of a spicy flavor, I think they add a little pinenut flavor as well though very small. Similar to UK Challenger.

sirgiovanni · Post by **sirgiovanni** » Mon Dec 03, 2007 9:35 am

I'm fascinated at this point with the honey wheat. It blew off for 4 DAYS! At 8 days after pitching, I was still unable to transfer to the secondary because it's still working so hard.

Jim W · Post by **Jim W** » Mon Dec 03, 2007 7:17 pm

I am interested to see how that ends up. The first honey wheat I brewed did the same thing. Although, I do not think that son of a gun ever stopped fermenting. After two weeks we attempted to put it in a secondary, but we had some off aromas and decided to abandon the batch.

I am curious what yours smells like when you secondary. We may have pulled the plug prematurely.

sirgiovanni · Post by **sirgiovanni** » Mon Dec 17, 2007 7:25 am

Wheat beer looks awesome.

Saturday (hopefully my last 5 gallon);

8 lbs maris otter
1 lb roasted non-malted barley
1 lb flaked barley
2.5 oz fuggle (boil)
wyeast - Irish

Davin · Post by **Davin** » Mon Dec 17, 2007 12:53 pm

[quote="Davin"]Sweet Brown Ale in Secondary (1g) To make up for My girlfriend's amber that came out as an IPA.

0.7 lbs. Crystal Malt 10

Chris Alvey · Post by **Chris Alvey** » Thu Dec 20, 2007 7:25 am

The second version of the Great American Wheat project is kegged, and first impressions are that this was a slight improvement over version 1. Really, the only difference was substituting .75oz Simcoe at 15 min for a 30 min. addition of Liberty. Just a bit more smooth. Also, because I had to, I used a mix of American and Maris Otter pale malt which seemed pretty nice.

I used Wyeast's nutrient for the first time in this one. I do not know if this was the reason or not, but out of just one package of dry yeast, we had a TON of yeast at the bottom of the fermenter. Amazing. And it's cheaper than Servomyces too.

American Wheat v 1.2 (1.050 / 1.011) - 24 IBU
5# Maris Otter/American 2 Row (2:1) Mix
5# White Wheat
1.5# Vienna
1 oz Liberty 60 min.
.75 oz Simcoe 15 min.
Safale S05 - 1 pkt rehydrated
[Wyeast Nutrient, Whirlfloc]

mash 150, ferment about 68

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sat Dec 22, 2007 3:03 pm

Two brews in two days; haven't done that in a while.

(5 Gallon Batches)
Roggenbier
6.30 lb Rye Malt
3.00 lb Munich Malt
3.00 lb Pilsner
1.00 lb Caramel/Crystal Malt - 60L
1/8 lb Carafa II (412.0 SRM)
1.50 oz Tettnang [4.20 %] (60 min)
0.50 oz Tettnang [4.20 %] (15 min)
1 Pkgs Blanche (Brewferm)

ESB
10.00 lb Maris Otter
0.50 lb Cara-Pils/Dextrine
0.25 lb Brown Malt
0.25 lb Caramel/Crystal Malt -120L
0.25 lb Wheat Malt, Ger
2.00 oz Williamette [5.10 %] (60 min)
1.00 oz Fuggles [4.50 %] (15 min)
1.00 tsp Gypsum
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

Dwayne_Delaney · Post by **Dwayne_Delaney** » Mon Dec 31, 2007 4:31 pm

I was kind of curious about how an American-style Barleywine made from Simcoe and Amarillos would taste, so I made one today.
(I've got to make room for the grain I'm getting next week)

Amount Item
10.00 lb Pale Malt (2 Row) UK
0.50 lb Light Dry Extract
3.30 lb Pale Liquid Extract]
1.00 lb Brown Sugar, Light
1.00 lb Carared
1.00 lb Munich Malt
1.00 lb Special B Malt
2.00 oz Simcoe [13.60 %] (90 min)
1.00 oz Amarillo [9.80 %] (15 min)
0.50 oz Amarillo [9.80 %] (5 min)
0.50 oz Amarillo [9.80 %] (1 min)
Yeast cake SafAle S-04

Chris Alvey · Post by **Chris Alvey** » Mon Dec 31, 2007 4:34 pm

That sounds tasty

JohnD · Post by **JohnD** » Mon Dec 31, 2007 8:14 pm

So, I'm not the only one making beer on New Years Eve. Bob and I just finished brewing 5 gallons of porter that may end up with bourbon in part of the batch at bottling. We finished just as it started to rain. Bottled a rauchbier today and just tried a chinook IPA bottled 2 wks. ago. Serious hops!!

Both of those are 1 gallon batches(about 8or 9 bottles each). I'll see if they deserve a 5 gallon batch. Fun stovetop project!

Davin · Post by **Davin** » Tue Jan 01, 2008 9:30 am

I've got a Weizen going at the moment. I've tasted it over teh last couple of days (as primary has finished up) and its very tasty. May in fact be my next 5 gallon batch as well. But I'm going to have to get a mill, 60% efficiencies just stink.

Recipe Type Partial Mash
Batch Size 2 gal.
Volume Boiled 2 gal.
Mash Efficiency 60 %
Total Grain/Extract 4.25 lbs.
Total Hops 0.1 oz.
1.5 lbs. Durst Pilsen
2 lbs. Weyermann Pale Wheat
.75 lbs. Muntons Dry Wheat
0.05 oz. Nugget (Pellets, 13.00 %AA) boiled 60 min.
.05 oz. Saaz (Whole, 5.00 %AA) boiled 60 min.
.25 ounces Sweet Ornge Peel boiled 10 min.
Yeast : WYeast 3068 Weihenstephan Weizen

sirgiovanni · Post by **sirgiovanni** » Tue Jan 01, 2008 7:10 pm

Just tasted the crazy honey wheat. It has the very tradiational cloudy appearance and a rockin cloviness to it. That was my first try at a Wit and I'm well pleased. I'll try to bring some to the next meeting.

JohnD · Post by **JohnD** » Fri Jan 04, 2008 9:38 pm

Making an oatmeal stout in the morning. If it is raining, then I will brew in the doorway to the garage. Hope that weather is not a factor!
NOT JUST FOR BREAKFAST ANYMORE STOUT

8 lb. maris otter
1 lb. flaked oats
1/2 lb. 60L crystal malt
1/2 lb. chocolate malt
1/4 lb. roasted unmalted barley
1 oz cluster hops 60 min
1/2 oz kent golding hops 60 min
2 tsp gypsum
whirlfloc
Irish ale yeast

60 min mash @ 152 F