What's in your fermenter??

Chris Alvey · Post by **Chris Alvey** » Sat Oct 18, 2008 7:38 am

Brewed the Imperial Smoked Porter yesterday:

1.070 O/G
2.5 pounds of grain smoked on Alder wood

Doing 10gal of Kolsch today.

kbhale · Post by **kbhale** » Sun Oct 19, 2008 1:37 am

Going to try making a Red ale without using roasted grain. Here in a few hours. See if I can avoid the burnt and charcoal taste.

sirgiovanni · Post by **sirgiovanni** » Tue Oct 21, 2008 6:16 am

Doing a 7.5% Belgian specialty Blonde saturday if anyone is bored.

Should be started at 8 am.

sirgiovanni · Post by **sirgiovanni** » Mon Nov 03, 2008 2:38 pm

specialty blond

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sun Nov 09, 2008 8:08 am

Brewed a Belgian Pale last Sunday.

Belgian Pale
8.00 lb Pilsner (2 Row) Bel (2.0 SRM)
0.50 lb Biscuit Malt (23.0 SRM)
0.50 lb Honey Malt (25.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 lb Melanoiden Malt (20.0 SRM)
1.00 oz Cluster [7.50 %] (60 min)
1.00 oz Hallertau U.S. [3.70 %] (15 min)
0.50 lb Candi Sugar, Blonde (40.0 SRM)
1 Pkgs Belgian Ardennes (Wyeast Labs #3522)

Brewed a Coffee Stout yesterday.

Oat Stout with Coffee
8.00 lb Pale Malt, Maris Otter (3.0 SRM)
1.00 lb Chocolate Wheat Malt (400.0 SRM)
1.00 lb Oats, Malted (1.0 SRM)
0.75 lb Roasted Barley (300.0 SRM)
0.50 lb Black (Patent) Malt (500.0 SRM)
1.50 oz Williamette [4.50 %] (90 min)
1.00 oz Williamette [4.50 %] (15 min)
4.00 oz Coffee beans (Secondary 2.0 days)
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

kbhale · Post by **kbhale** » Wed Nov 12, 2008 1:41 am

Plan to pressure can 5 gallon of wort for starters. this coming weekend.
Got Belgian and Kolsch Yeast bubbling some wheat wort at present.

rbirkle · Post by **rbirkle** » Wed Nov 19, 2008 8:31 am

Hello all... I didnt lose interest. I just have been very busy with family. Family comes before any of my hobbies. I have made Strawberry and Cherry wine in the last 4 months but no beer. My homebrew supply is very, very low

so I placed an order for some ingredients for a Robust Porter and a Honey Blonde. I am hoping to find a free weekend to get this brewed up.

I am going to make a meeting one of this months. My wife works twelves and seems to work every Wednesday. Which puts me home with my girl. I am going to see if she can change up the schedule to make my Wednesday more available.

Don · Post by **Don** » Sat Nov 22, 2008 6:37 pm

After bring my English IPA to last months meeting and looking for suggestions I decided to re-brew it.

I reexamined the original receipt and found out I left out, 6 ozs. Crystal Malt -120L . I think this will make a big difference in my beer since the original batch was real light in the body.

my second attempt.

Recipe: English IPA #37

Style: English IPA
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.77 gal
Estimated OG: 1.074 SG
Estimated Color: 12.7 SRM
Estimated IBU: 47.6 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item
13 lbs Pale Malt, Maris Otter (3.0 SRM)
12.0 oz Wheat Malt, Ger (2.2 SRM)
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
8.0 oz Victory Malt (25.0 SRM)
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
2.00 oz Challenger [6.30 %] (60 min)
1.75 oz Fuggles [4.50 %] (10 min)
1.40 oz Goldings, East Kent [5.40 %]
1.00 tsp Irish Moss (Boil 15.0 min)
13 gals water "English light 7+5" 7 gals spring and 5 gal Newburgh
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

Mash Schedule: Single Infusion, Medium Body 1.25 qts/ # at 152 degs.

Total Grain Weight: 15.13 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 18.91 qt of water at 167.9 F 152.0 F
10 min Mash Out Add 11.35 qt of water at 201.4 F 168.0 F

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sun Nov 23, 2008 2:30 pm

Brewed a Belgian Tripel today

7.00 lb Pilsner (2 Row) Bel (2.0 SRM)
5.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.25 lb Aromatic Malt (26.0 SRM)
0.25 lb Wheat Malt, Bel (2.0 SRM)
2.00 oz Liberty [4.40 %] (60 min )
1.00 oz Liberty [4.30 %] (15 min)
0.25 oz Coriander Seed (mash)
0.75 oz Orange Peel, Sweet (mash)
1.50 lb Sugar, Table (Sucrose) (1.0 SRM)
Belgian Ardennes (Wyeast Labs #3522) (yeast cake from a Belgian Pale)

Chris Norrick · Post by **Chris Norrick** » Sat Dec 20, 2008 6:14 pm

It's been awhile since I brewed but I think I remembered how. The sun was supposed to come out today but I never seen it. At least it was above freezing.

I brewed up the Alvey/Weber award winning saison recipe. I did 10 gallons and split it with the left over Wyeast 3711 French Saison yeast from Alvey's batch (from several months ago, brought back from the dead) and White Labs WLP568 Belgian Style Saison Ale Yeast Blend. Should be a nice experiment. I have the heating pad going in the chest freezer to try and hit the optimum temp of 80 by slowly ramping up during the week. It's going to get cold so I hope it works.

I did a very long cool mash to get a highly fermentably wort. Total brew time was around 8 hours. And I did a time lapse on it. 8 hours in 2 minutes! Enjoy! Be sure to keep an eye out for the cable salesman.

http://www.youtube.com/watch?v=_Esr2gCCrqQ&fmt=18

Don · Post by **Don** » Sat Dec 20, 2008 9:06 pm

Cool video.
I've never seen you move so fast!

Kenny Lucas · Post by **Kenny Lucas** » Sat Dec 20, 2008 9:10 pm

My favorite part is watching the carboys filling rapidly. I would like to see the time lapse of all of us drinking 10 gallons of this.

Is the cable guy interested in a local access brewing channel?

Davin · Post by **Davin** » Mon Dec 22, 2008 8:15 am

Kenny Lucas wrote:
Is the cable guy interested in a local access brewing channel?

Or maybe just a local access brewing show. But Dwayne has to host is, just so we can call it "Dwayne's World."

john mills · Post by **john mills** » Mon Dec 22, 2008 10:28 pm

It's cold outside, time to brew in the garage. Need to brew up a 10 gallon batch of sweet wheat for Super Bowl.
7 1/2# Cargill Special Pale
4 1/2# White Wheat
1/2# Carapils
1/2# Crystal 60L
1/2# Special Roast
1/4# Special B
2# honey @ flameout
27 IBU's of Columbus, Amarillo, and Centennial
OG:1.052

Don · Post by **Don** » Mon Dec 22, 2008 11:38 pm

It was too cold this morning in the garage to brew, 9 degs., so tomorrow I'm going to finally get my Old Strong Ale going.

8.0 oz Rice Hulls
13.3 lbs Pale Malt, Maris Otter
3 lbs Wheat Malt, Pale (Weyermann)
12.0 oz Caramel/Crystal Malt - 80L
12.0 oz Simpson's Golden Naked Oats
1.50 oz Fuggles [5.40 %] (60 min)
0.75 oz Fuggles [5.40 %] (30 min)
0.75 oz Fuggles [5.40 %] (1 min)
(did I mention I like Fuggles)
1.00 tsp Irish Moss (Boil 15.0 min)
1 lbs Candi Sugar, Dark (275.0 SRM)
(First time to use wheat in my Old Strong ale)
Mash 75 minutes at 156 degs. at 1.2qt/#

Water "Newburgh Hard filtered"

Yeast from my last batch of Oatmeal Stout (Washed 3 times to clean it up) WLP002 Big started

Batch Size: 5.25 gal
Boil Size: 8.51 gal
Estimated OG: 1.087 SG
Estimated Color: 28.4 SRM
Estimated IBU: 32.9 IBU
Brewhouse Efficiency:78.00 %
Boil Time: 90 Minutes
Est ABV 9%
This will be a good sipping beer in @ 3 months