What's in your fermenter??

[BM1]

Well,the Big Brew Day Ale (which I made at home after it was over) is ready to bottle and tastes great.Could be drinkable by near end of June.That means probably by next meeting. I'll keep ya posted.

[JohnD]

I made a batch of pale ale today with a new brewer. There was also a beer or two consumed. He was amazed that it is possible to make good beer at home. We get to sample the results in a month.

10# pale malt
1# crystal 60
.5 oz Magnum 60 min.
1 oz Horizon 15 min.
1 oz Cascade 1 min.
1 tsp. gypsum
yeast nutrient

mash 152F for 60 min. with 5.2
OG 1.055

.

[BM1]

Big Brew Day(brewed at home)Amber is in the bottle.

Next: Ruined Un-Black Cherry Brown Wheat Ale,still in primary.
Red Ale,still in primary.

Sum're Pale Ale as soon as I can cook it up.Tell Dwayne this is a lighter beer and it has to be low hopped to be in Balance

Sum're Pale,Huh?

Brewer: BM1 Email: -
Beer: Sum're Pale,Huh? Style: American Pale Ale
Type: Partial mash Size: 5.25 gallons
Color: 8 HCU (~6 SRM)

Bitterness: 30 IBU

OG: 1.054 FG: 1.012

Alcohol: 5.4% v/v (4.2% w/w)
Grain: 2 lb. American 2-row
1 lb. American crystal 10L
1 lb. German Pilsner
Mash: 70% efficiency
Boil: 75 minutes SG 1.049 5.75 gallons
4 lb. Light dry malt extract
Wiflock @ last 15 min.

Hops: 8g Northern Brewer (8.5% AA, 60 min.)
1 oz. Saaz (5.8% AA, 45 min.)
1 oz. Saaz (2.5% AA, 15 min.)
Yeast: Safale S-04

Carbonation: 3.1 volumes
Cane Sugar: 5.78 oz. for 5 gallons @ 70°F

[Dwayne_Delaney]

Brewed my Emerald Red and a Watermelon Wheat today.

[BM1]

In the ferm.
Ruined Brown Wheat
Red Ale #3

In the bottle:
Sweet O' Cream Ale.
My Hosier Pale Ale.
Big Brew Day (at home ) Amber Ale.

Next Up:Sum're Pale,Huh?

Materials :
Brew Date: 2 lb. American 2-row
1 lb. American crystal 10L
1 lb. German Pilsner
4 Lb.Light DME
Total Grain: 4 Lb. 8g Northern Brewer (8.5% AA, 60 min.)
Total Hops: 2oz. 8grams 1 oz. Saaz (5.8% AA, 45 min.)
Total Extract: 4 LB. 1 oz. Saaz (2.5% AA, 15 min.)
1 Pkg.Safale S-04
1 Tablet Wirflock
1 Lb. Inverted Cane Sugar
Should I kick up the bitters?

Any opinions would be welcome.Even negative ones will be heeded(then,probably,ignored) :DMight not be a bad thirst quencher,huh?

[Chris Alvey]

What style are you going for there?

Also .. is this your hop bill? (formatting got squirrely it seems)

8g = about 1/3 oz

1/3 oz Northern Brewer (60)
1 1/3 oz Saaz (45)
1 oz Saaz (15)

[Don]

Newburgh Wheat
6/13/09
All Grain

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.79 gal
Estimated OG: 1.073 SG
Estimated Color: 5.5 SRM
Estimated IBU: 32.5 IBU
Boil Time: 60 Minutes

Ingredients:
12.0 oz Rice Hulls
7 lbs Pale Malt, Maris Otter (Simpsons)
5 lbs Wheat Malt, Pale (Rahr) (2.0 SRM)
2 lbs White Wheat Malt (Cargill) (2.8 SRM)
0.50 oz Tettnang [2.80 %] (60 min) 4.2 IBU
0.50 oz Sorachi Ace [14%] (60 min) 21.2 IBU
0.50 oz Tettnang [2.80 %] (30 min) 3.3 IBU
1.00 oz Saaz [2.50 %] (15 min) 3.8 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min)
1 Pkgs American Wheat Ale (Wyeast Labs #1010)
using a 2 qt yeast starter w/ stir-plate

Mash at 1.2 qt/ # at 152deg for 60 to 90 min.
If the RIMS is working will use it to raise the temp to 168 and constant recirculate the mash for 10 minutes, than pump into the kettle.
Plan to start with 7.75 gal. in kettle
cool to 68 degs w/ the BIG Terminator. Aerate with pump for 20 minutes and pitch the yeast.
Ferment at 64 degs for 5 to 7 days and leave in primary at 68 degs for a total of 3 weeks, then keg and carb at 2.5 volumes set a side till August 15th.

I won 8 ozs of Sorachi Ace hops 14AA at the BBQ event in indy so I'm going to try some in this batch they are, from what I understand, are grown in Japan and have a lemon-grassy flavor.

[BM1]

Tin Ford,Chris.Format is squirrely.The correct breakdown on the Hop Schedule is...

Total Hops:2 oz.+ 8 grams.

8 grams Northern Brewer (8.5% AA 60 min.)
1 oz.Saaz (5.8% AA 45 min.)
1 oz.Saaz (2.5% AA 15 min.)

Sorry, sometimes I check the formatting when I paste from my Docs and sometimes I don't.

........................................

[Davin]

Well it has been 6 months, but I finally got to brew this weekend. I brewed an American wheat beer on Saturday morning.

7 lbs White Wheat
7 lbs American Two-row
.25 oz Sorachi Ace @ 60
.25 oz Sorachi Ace @ 10
.25 oz Amarillo @ 10
1g Grains of Paridise @ 10
.25 oz Sorachi Ace @ 0
.25 oz Amarillo @ 0

Two Activator packs of Wyeast 1272

I was shooting for about 18 IBUs on this summertime beer.

[BREWsmith]

I racked a Bass clone to a secondary this weekend. The recipe included 1 tsp of Burton Water Salts. I also used 1 tsp of gypsum to my sparge water as I always do. I tasted by hydrometer sample and it seemed awfully salty. Will the saltiness fade as it conditions or after introducing priming sugar at bottling. I'm not opposed to pitching the batch rather than waste my time bottling. Thanks.

[Don]

I think it will be BAD...
I will bring over a 5 gal. carboy and trade you, and not charge any disposal fee.
Don

[BREWsmith]

I think it will be BAD...
I will bring over a 5 gal. carboy and trade you, and not charge any disposal fee.
Don

You are a true hero. Kind of like another Don, Quixote!

[Don]

I just try to do my little bit to help out.

[john mills]

Just add a squeeze of lime or lemon to each glass and call it a Miller Chill!
Salt and lime!
Summertime is here!!!

[JohnD]

I just tried a bottle of weizenbock(bottled 2 weeks ago). A hefe on steroids! After a 22 oz. bottle, I don't think I'll operate any heavy machinery for a while. Very strong hefeweizen flavor. Great summertime beer at winter warmer strength!