What's in your fermenter??

[Don]

Nectar of the Nectar of the Gods
Using yeast from my Red Ale for the Old Ale then using that yeast for the Barleywine.
$6.99 ...

Recipe: Red's Red
Style: Irish Red Ale
TYPE: All Grain
Brew Date:08 Apr 2018

Specifications:
===============
Batch Size:6.00 gal
Boil Size: 8.36 gal
Boil Time: 60 min
Total Hops: 1.20 oz
IBU's: 21.9 IBUs
SRM: 12.3 SRM
Pre-boil grav: 1.033 SG
OG: 1.049 SG
FG: 1.011 SG
ABV: 5.0 %

Ingredients:
============
5.00 gal 1/2 RO & Newburgh 14
11 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM)
7.2 oz Caramel Malt - 40L (Briess) (40.0 SRM)
4.0 oz Caramel Malt - 120L (Briess) (120.0 SRM)
1.6 oz Roasted Barley (Crisp) (695.0 SRM)
1.20 oz East Kent Goldings (EKG) [6.10 %] - Boil 60.0 mins
1.0 pkg Irish Ale (Wyeast Labs #1084)

Total Grain Weight: 11 lbs 12.8 oz
============

Saccharification 152.0 F 60 min

—————————————————————————————————————————
Recipe: OLD Ale #
Style: Old Ale
TYPE: All Grain
Brew Date:18 Apr 2018

Specifications:
===============
Batch Size:6.50 gal
Boil Size: 10.36 gal
Boil Time: 90 min
Total Hops: 3.25 oz
IBU's: 45.5 IBUs
SRM: 29.2 SRM
Pre-boil grav: 1.048 SG
OG: 1.079 SG
FG: 1.019 SG
ABV: 7.8 %

Ingredients:
============

15 lbs 11.6 oz Maris Otter Malt (Muntons)
1 lbs Munich Malt, Germany (Avangard)
8.0 oz Caramel Malt - 80L 6-Row (Briess)
8.0 oz Oats, Golden Naked (Simpsons)
4.0 oz Chocolate Malt (Simpsons)
1 lbs Candi Sugar, Dark (275.0 SRM)
1.25 oz Nugget [11.00 %] - Boil 60.0 min
1.00 oz Fuggle [4.20 %] - Boil 10.0 min
1.00 oz Fuggle [4.20 %] - Boil 0.0 min
Irish Ale-Cultured (Wyeast Labs 1084 from Red Ale

Total Grain Weight: 19 lbs
============
Saccharification 153.0 F 60 min

Sparge Temp: 170.0 F

(Save yeast for Barleywine)

[Jam095]

Sounds great Don!

Your advice on getting numerous beers out of a single yeast purchase has been invaluable. Cheers!

[windman]

Saison again! I love it!

[mikeroth]

A black saison.

[Jeremy Dunn]

Gose

50% pils, 50% wheat malt
No hops.
10 minute boil.

Using this recipe: http://www.milkthefunk.com/wiki/Gose

I pre-acidified the wort to ~4.2 pH with lactic acid and pitched the lactobacillus blend.

Tomorrow I'll check the pH and pitch yeast when it's soured to about 3.3 - 3.5 pH.

This is the most use I've gotten out of my pH meter in a single day

Edit: pH dropped to 3.2 in 24 hours and yeast was pitched.

[Jeremy Dunn]

Golden Promise / Idaho 7 SMaSH pale ale

12 lbs Simpsons Golden Promise
.75 oz Idaho 7 13.7% AA - FWH
.75 oz Idaho 7 13.7% AA - 15 min boil
1.5 oz Idaho 7 13.7% AA - 15 min hop stand at 170 F
1 oz Idaho 7 dry hop

WLP 001

[damianwinter]

Kettle soured Saison with gooseberries

[wuertzBräu]

German Pilsner

[Jam095]

Maibock

Style: Maibock/Helles Bock OG: 1.062
Type: All Grain FG: 1.013
Rating: 0.0 ABV: 6.42 %
Calories: 201 IBU's: 25.75
Efficiency: 70 % Boil Size: 7.00 Gal
Color: 7.5 SRM Batch Size: 5.25 Gal
Preboil OG: 1.051 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 5 days @ 54.0°F
Primary 3 days @ 68.0°F
Primary 10 days @ 55.0°F
Lager 60 days @ 34.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
7.00 lbs 51.85 % Weyermann Pilsner 60 mins 1.038
6.00 lbs 44.44 % Weyermann Munich I 60 mins 1.038
0.50 lbs 3.70 % Weyermann Carafoam 60 mins 1.037

Hops
Amount IBU's Name Time AA %
0.50 ozs 10.74 Cluster 60 mins 6.60
0.60 ozs 8.01 Hallertauer 60 mins 4.10
0.50 ozs 4.25 Saaz 30 mins 3.40
0.50 ozs 2.75 Saaz 15 mins 3.40

Yeasts
Amount Name Laboratory / ID
3.00 pkg Saflager W-34/70 Fermentis W-34/70

Additions
Amount Name Time Stage
4.40 g Gypsum 00 mins Mash
4.40 g Calcium Chloride 00 mins Mash
4.40 ml Lactic Acid 00 mins Mash

Notes
8.75 gal strike water
Mash @ 152-153 for 90 min.
90 min. boil
German Pils yeast cake

[SkyBrew]

dang that maibock recipe just made my mouth water!

[Jam095]

dang that maibock recipe just made my mouth water!

Thanks Sky! I’m looking forward to it (as always, lol)

[Jeremy Dunn]

Making rice koji for a batch of Sake. https://byo.com/article/making-sake/

IMG_2118.jpg

[tAYLOR.bRUMMETT]

gERMAN pILS
- Double Decoction/4 step mash
- Hops: GERMAN Tradition, Saphir, Hallertau Mittlefruh
- Yeast: 5.5 gal—Omega Yeast Bayern Lager/5.5 gal Wyeast Bohemian Lager


Sent from my iPhone using Tapatalk

[damianwinter]

Cherry Flanders red
Og 1.070
Fg 1.008
9.75 lb Belgian Pils malt
4.0 lb Munich malt
0.75 lb Caramunich malt1 
0.5 lb wheat
0.5 lb aromatic malt
0.5 lb Special B malt
2.0 oz Carafa III malt
1.0 oz EKG pellets @ 60 min 
Primary yeast WLP028 
Secondary Wyeast 3763 Roeselare Ale and 6 lbs tart cherries

[damianwinter]

Mango White Raspberry Gose
OG: 1.050 
FG: 1.010 
IBU: 13 
ABV: 5%
6 lb Wheat malt 
4 lb Pilsner malt 
8 oz Rice Hulls
2 vials of WLP672 kettle sour at 98/100 degrees
For two days or when ph has droped to 3.5.
Then boil and add Hops
0.50 oz Perle at 45 minutes 
1 oz indian coriander seed at 10 minutes 
0.50 oz salt at 10 minutes.
Finish fermentaion with Wyeast 3068
Adding 3 lbs of white Raspberrys and 3 lbs mango's in for two weeks