What's in your fermenter??

[john mills]

Rural king has a rubber bucket that I use that has reall worked out well for such instances.
http://www.ruralking.com/3-gal-1-3-bush ... d-pan.html

[Chris Norrick]

Wits always do this to me. I just put a blowoff tube on them by default.

[Don]

Premium Bitter # 54
TYPE: All Grain
Batch Size: 5.25 gal
Boil Size: 7.75 gal
OG: 1.058 SG
EST FOG: 1.018
EST Attenuation 68%
IBU: 28.3
Boil Time: 60 Minutes

3.0 oz Rice Hulls (0.0 SRM)
10 lbs Maris Otter (Cargill) (4.0 SRM)
12.0 oz Cara-Pils/Dextrine (2.0 SRM)=(To increases my head retention, I hope this doesn't add too much body)
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM)
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
4.0 oz Special B Malt (180.0 SRM)=(Just to try it)
1.50 oz Fuggles [4.50 %] (60 min)
0.50 oz Goldings, East Kent [5.30 %] (20 min)
0.50 oz Goldings, East Kent [5.30 %] (1 min)
1.00 tbsp PH 5.2 Stabilizer (Mash 75.0 min)
Pkgs English Ale (White Labs #WLP002) 1 L. Starter (Cooled and pored off the liquid)

Mash Schedule:
Total Grain Weight: 12.20 lb Mash at 1.25 qts/#
75 min Mash 151.0 F (Stayed between 153 to 151 for the 75 mins)
Mashout 168.0 F
4.25 gallons out at 16.5BX (1.067 SG)
Batch sparge 3.25 gallons 168.0 F

72 degs into carboy Aerate for 20 min and pitched 2 cups yeast w/starter.
Working in 4 hours, dropped temp 1 deg every hour.
Ferment at 66 F. for 7 days

Note: Adjusted mill to .034 (had a few more fine particles at the end of the draining and sparge) No slow or stuck sparge.

[Michael Erwin]

Tomorrow morning, bright and early....

Recipe: Just-In-Time Kölsch
Brewer: Michael Erwin
Style: Kolsch
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.27 gal
Estimated OG: 1.047 SG
Estimated Color: 4.5 SRM
Estimated IBU: 29.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 77.61 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 22.17 %
0.3 oz Chocolate Malt (350.0 SRM) Grain 0.22 %
0.50 oz Perle [8.20 %] (60 min) Hops 15.3 IBU
0.50 oz Saaz [3.60 %] (60 min) Hops 6.7 IBU
0.50 oz Tettnang [4.80 %] (30 min) Hops 6.9 IBU
1 Pkgs SafBrew Wheat (DCL Yeast #WB-06) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9.02 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 11.28 qt of water at 163.3 F 149.0 F

[sirgiovanni]

Tried a new yeast in a dark strong and it's moving sloooooooooooooooow. - 10 gallons secondary.
7.2 - 7.5% Dubbel is going to secondary tonight, bout done - 10 gallons
Saturday we're brewing 10 gallons of 6.8% Blond.
Next week, I'm making 5 gallons of braggot with orange blossum honey and pouring that over 5 gallons of zinfandel/shiraz must with Belgian yeast. I'm officially out of control.

[BREWsmith]

Since I'm going to bottle my porter tomorrow that's been sitting in the secondary the last couple weeks, it's time to consider my next project. I was going to do an IPA next, but I'm considering doing a seasonal brew. Has anyone had success brewing a Pumpkin Ale? I've looked at numerous recipes and I'm confused on whether to use canned pumpkin or a fresh pumpkin, and whether to add it to the mash, the boil, or the fermenter. Also, would I be better served transferring the cooled wort (I use a plate chiller) to a bottling bucket, let the break settle, and then transferring to the primary? Since I don't even care for pumpkin, I should probably just do an IPA.

[Kenny Lucas]

Kegging this weekend...

Clean out the barn and the freezer IPA

10# maris otter
2# rye
1# aromatic
1# carapils
1# crystal 55
1# vienna

1 oz Magnum 60min
.5 oz Centennial 40 min
.5 oz Centennial 30 min
.5 oz Centennial 20 min
.5 oz Centennial 10 min
.5 oz Simcoe 10 min
.5 oz Simcoe flameout

1 oz Simcoe dry hop
2 oz centennial dry hop

wyeast 1056

[Chris Norrick]

Made up a batch of porter for the Big Turkey contest in Nov, and then did a smoked porter the same day with some of that tasty cherrywood smoked malt.

[BREWsmith]

Brewed a pumpkin ale this weekend. I hope it tastes as great as it smells. I used the spice regimen from the Pumpkin Saison recipe in the current Zymurgy magazine.

http://hopville.com/recipe/95873/spice- ... autumn-ale

[BM1]

Brewed a partial mash this weekend.Couldn't fit it all in my tun going all grain...so I had to comprimize.This is gonna be good(I hope ).


Victory Amber Wheat


Brewer: BM1
Beer: Victory Amber Wheat Style: ?
Type: Partial mash Size: 5.25 gallons
Color: 21 HCU (~12 SRM)

Total Grains: 9 lbs.
Total Hops: 2 oz.
Total sugars: 2 lbs.
Yeast: Nottingham Danstar 11grams.Pitch at 68* f.



Bitterness: 35 IBU
OG: 1.056 FG: 1.012

Alcohol: 5.7% v/v (4.5% w/w)

Grain: 2 lb. American 2-row
2 lb. Wheat malt
1 lb. American victory
1 lb. Belgian aromatic
2 lb. British pale
1 lb. Belgian Caraviene

Mash: 67% efficiency.Batch Sparge 151* f. 25 min./156* f. 30 min.
Mash Out 168* f. 10 min. rest.

Boil: 60 minutes SG 1.047 6.25 gallons
1 lb. Light dry malt extract
1 lb. Corn sugar

Hops: 1 oz. Glacier (7.4% AA, 60 min.)
0.5 oz. Kent Goldings (4.5% AA, 45 min.)
0.5 oz. Kent Goldings (4.5% AA, 15 min.

[Don]

Blood & Guts Imperial Stout #50

I did this brew on July 9 and hope to be drinking it on New Years Day.
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 8.31 gal
OG: 1.087 SG
Color: 61.3 SRM
IBU: 82.2 IBU
Boil Time: 75 Minutes

Ingredients:
------------

1 lbs Rice Hulls
18 lbs 8.0 oz Maris Otter
1 lbs 4.0 oz Roasted Barley
1 lbs Oats, Flaked (Toasted in oven till golden brown)
12.8 oz Cara-Pils
12.8 oz Chocolate Malt
12.8 oz Pale Chocolate Malt
12.8 oz Special B Malt
2.00 oz Magnum [14.40 %] (60 min)
2.00 oz Fuggles [4.60 %] (15 min)
2.00 oz Styrian Goldings [4.80 %] (1 min)
2.00 tbsp PH 5.2 Stabilizer (Mash)
2.00 Whirlfloc Tablet (Boil 15.0 min)
Dumped it in the Irish Red Ale carboy right after I kegged it (Wyeast #1084)..

Total Grain Weight: 25 lb

90 min Mash In 1.2qts/# at 154.0 F
10 min Mash Out Heat to 168.0 F over 25 min to raise the held for 10 min.
Sparged till I had 8.3 gal in kettle

The weight of the grains gave me a slow running sparge it took all day to make this beer... Cut myself modifying the RIMS, so the "Blood & Guts" name came to be.

.
UPDATE.
WOW! this has been sitting for 2 months in the shop. I moved it into the cooled on Sunday and sampled it tonight.
It's going to be tough to wait 2 more months..... Please give me guidance, I'm afraid I will keep samlping it till it's gone.

[sirgiovanni]

You'll be glad you waited.



Getting a 10% spiced Noel started this weekend.

[john mills]

Let some more blood! Make another batch! You've got to build inventory in order to enjoy those aged beers. Or the patience of Mother Teresa.

[DoubleVision]

American Brown Ale

8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 68.09 %
2 lbs Munich Malt (9.0 SRM) Grain 17.02 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.51 %
8 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.26 %
4 oz Special B Malt (180.0 SRM) Grain 2.13 %
1 oz Goldings, East Kent [5.00 %] (60 min) Hops 16.4 IBU
2.5 oz Cascade homegrown [2.50 %] (30 min) Hops 15.7 IBU
1 oz Amarillo Gold [8.50 %] (5 min) Hops 5.6 IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter 1000 ml] Yeast-Ale [/list]

It's currently hammering away on the airlock. Smells great. We'll have to see what the homegrown Cascade brings to the party!

[Michael Erwin]

Beam-In-Your-Eye Dry Stout

I had a Beamish draught in Chicago last month, and I couldn't help myself looking this up on the internet when I came home. It's similar to a recipe from BYO. Now if I just had a kegorator, some beer gas, and a stout tap!

--------------------
October 1, 2009
Brewing
--------------------
5 lbs Pale Malt (2 Row)
8 oz Black (Patent) Malt
8 oz Chocolate Malt
8 oz White Wheat Malt
4 oz Caramel/Crystal Malt - 60L
1 oz Goldings, East Kent (60 min)
.5 oz Glacier (60 min)
.25 oz Hallertauer (15 min)
6 oz Sugar, Table (15 min)
1 tsp Irish Moss (15 min)
Windsor Yeast

Mash at 149. Boil for 90.

Ended up with 75% efficiency, which I feel pretty good about. Whoa, that's a lot of black patent; made me think of Starbucks every time I got a whiff of the wort!