What's in your fermenter??

[john mills]

I battled the heat yesterday

Now that's hardcore! Brewing when it's 100.

On your yeast; after 24 hrs of activity, let that temp rise to 75-78F. The women will like the more fruity esters, and ferment will be done in 72 hrs.

John, thanks for the advice!

[Dutch]

Cherry Lambic A five week recipe. Three week ferment and then a couple of more weeks conditioning.
Uses Oregon Cherry fruit puree + Trappist Yeast

[BM1]

BBQ Fest Pale Ale 7/24/10

Pre- BBQ Fest Pale Ale 7/21/10

Bottle both in 1 week or so ( pending work sched. )

[BREWsmith]

Cherry Lambic A five week recipe. Three week ferment and then a couple of more weeks conditioning.
Uses Oregon Cherry fruit puree + Trappist Yeast

Sounds wonderful! I'm planning a cherry stout or porter in the next few weeks and was planning to use 100% (no water added) organic cherry juice in the secondary. How much should I use? I'm not looking for overpowering cherry taste. Thanks.

[Don Armstrong]

American Pale Ale - I used a Jamil Z. recipe I found on the net...

Grains
10.50 lbs. Pale Malt, Marris Otter
0.50 lbs. Victory Malt
0.50 lbs. Crystal 20L
0.50 lbs. Crystal 40L
0.75 lbs. Munich Malt

Hops
0.50 oz. Magnum Pellet 60 min
0.50 oz. Cascade Pellet 10 min
0.50 oz. Centennial Pellet 10 min
0.50 oz. Cascade Pellet flameout
0.50 oz. Centennial Pellet flameout

Yeast
White Labs WLP001 California Ale - forgot to make a starter so I pitched 2 vials.

Should be nice and hoppy!!

[Michael Erwin]

Had a friend over today and showed him the entire all-grain process.

Brewed an Aim-for-the-Target Red Ale, here's the specs ... - http://bit.ly/9VIuBg

[sirgiovanni]

10% Cherry Lambicus
Still slowly working after a couple weeks, might drop a couple more points in aging.

[john mills]

The 8% ABV Phantome Pumpkin and Sweet Potato beers are going crazy. Even after using Fermcap S (anti foam) in the boil and primary there is still an incredibly dense 3" kraeusen.

Phantome Pumpkin.JPG

There's vocanic co2 eruptions on the surface. You could drop an egg in there and it would not break through.

[Michael Erwin]

Oktober-Festivus, an Octoberfest for the rest-of-us...

5.12kg Munich Malt plus several noble hop additions to a 90-minute boil. Won't really be a lager, I'm using the Wyeast Private Collection Kolsch yeast, which works down to 55F, so I'll ferment there and call it a pseudo-lager. Here's the specs: http://bit.ly/ad23WE.

[sirgiovanni]

Fantome is a monster! A delicious stinky little monster!

[jesskauffman]

Have a Fat Tire extract clone going right now. Think I'll introduce my dad to wonderful world of bottling this weekend, and then hopefully show him an extract brew session afterwards.

[Chris Norrick]

I'm thinking of doing some sort of spiced persimmon beer for the Wessleman event. I'll have to check my persimmon stock first. I'm not sure how much I have in the freezer. I might use a blonde recipe for it. I'm tired of wheat.

[JohnD]

Made a pumpkin ale yesterday. Bubbling furiously at basement floor temperature (65F).
9# maris otter
1# carapils
2 29oz. cans pumpkin baked a5 350F for1 hr.
1 oz. sterling hops 60 min
5.2 powder in mash
1/4 tsp each of cinnamon, nutmeg. clove. and ginger 15 min.
US 5 yeast

mash 154F

[Chris Norrick]

John, I wonder how that recipe would apply to a persimmon beer. humm... should I bake the persimmon?

[JohnD]

Hmmm! Are there any persimmons ready now? The ones I used to pick needed a frost to fully ripen. Even though they are good raw, I usually made persimmon pudding or cookies out of them. So, I think you are thinking in the right direction about baking them to carmelize the sugars and bring out the flavor. Beer recipe is pretty basic and should let the fruit flavor show through. Spices are not overpowering, just complimentary.