What's in your fermenter??

[Dwayne_Delaney]

3 gals of Cyser using Apple Hill Orchard's (just north of Vincennes) unpasteurized and unpreserved cider.

[Michael Erwin]

I made this back a few years ago as an extract. Resurrecting it now with an all-grain recipe, in time for Christmas.

Cerveza Noche Buena
Category: 3 A Vienna Lager NOT!
(All Grain)

Finished Batch Size: 19.00 L
Target OG: 1.054 SG
Target Color: 23.9 SRM
Target IBU: 23.2 IBU
Efficiency: 70.00 %
Boil: 60 Minutes
Brewed: 10/24/2010

Ingredients:
------------
Amount Item Type % or IBU
3.85 kg Munich Malt (9.0 SRM) Grain 81.05 %
0.45 kg Victory Malt (28.0 SRM) Grain 9.47 %
0.20 kg Carafa Special II (412.0 SRM) Grain 4.21 %
56.70 gm Spalter [2.00 %] (60 min) Hops 14.1 IBU
28.30 gm Saaz [3.60 %] (15 min) Hops 6.3 IBU
28.35 gm Hallertauer [4.10 %] (5 min) Hops 2.9 IBU
0.25 kg Corn Sugar (Dextrose) (0.0 SRM) Sugar 5.26 %
Kolsch Private Collection Yeast (Wyeast)

Total Grain Weight: 4.50 kg

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 12.60 L of water at 163.2 F 149.0 F

Ferment at 55.0 F

[john mills]

Big Turkey's Hef in the fermenter. It's a WWII Axis power swill. German beer married with Japaneese hops.

[Don]

German beer married with Japaneese hops.

Is that even legal?

[BREWsmith]

Autumn is officially here! This weekend I dry hopped my APA (1 oz each of Centennial and Simcoe) and had to switch my temperature controller for my fermenting fridge from cool to heat.

[BREWsmith]

"Learn To Hombrew Day" concoction.

http://hopville.com/recipe/388431/north ... -brown-ale

[john mills]

[quote="BREWsmith"]"Learn To Hombrew Day" concoction./quote]
Looks to be a fine brown ale. Don't sweat it if the FG is higher than expected by 5-7 pts. It's better that way.

[Don Armstrong]

Learn to Homebrew Day produced 5 gallons of an Irish Red from 10lbs of 2 row and 1/4 lb chocolate malt. Hopping with 0.8oz of EKG @ 60 minutes. I call it Not Murphy's because it is the recipe developed in an attempt to clone Murphy's Irish Red. The clone misses the mark as compared to the real Murphy's but it is very tasty none the less. Yeast is Safale-04, ferment @ 66°.

Also, just for fun and because I took a tip from our President Mr. J Dippel, I brewed up a Winter Wheat from extract one evening last week. It took about an hour to put together a kit-n-kilo batch that also included steeping some flaked wheat into the mix. The ferment will be finished off with a dry hopping of Cascades. Hoping for something like Goose Island 312.

Boil 6 pints of water
1lb flaked wheat steeped from 0 - 160°
2lbs of DME end of boil
Munton's Connoisseurs Range fully hopped wheat extract end of boil
Add refrigerated water to chill to 68°, Safale-06 wheat yeast, ferment 68°
Dry hop for 1 week with 1.5oz Cascades once the ferment stops


cheers!

[BM1]

Amber (buggy) Wheat
XT 5.3 (Partial Mash)
Learn To Brew Day Pale Ale.

[Don]

National Home Brew; Heart of Two Ales went pretty good. I got caught up in talking while fly sparging and ended up with a little too much liquid.
My shop now smells like Centennial hops….. I wonder if I can make an IPA using my Fuggles?

Recipe: NBD Heart of Two Ales IPA #75
Brewer: Don Heisler
Style: India Pale Ale

Batch Size: 5.50 gal
Boil Size: 7.75 gal
OG: 1.059 SG
Color: 8 SRM
IBU: 85 IBU (This is more like 60-70 several of my hop additions were @ 2 years old, freezer kept)
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes
RO water for the mash
1.00 tsp Calcium Chloride (Mash 60.0 min)
0.50 tsp Epson Slat (Mash 60.0 min)
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min)

Ingredients:
------------
10 lbs Special Pale (Cargill) (3.5 SRM)
1 lbs Vienna Malt (3.5 SRM)
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM)
8.0 oz Carapils (Briess) (1.5 SRM)
8.0 oz Munich Malt (9.0 SRM)
1.00 oz Centennial [9.00 %] (60 min)
0.50 oz Cascade [7.80 %] (60 min) Thanks Jack
1.00 oz Centennial [6.00 %] (15 min)
0.50 oz Cascade [7.90 %] (15 min) Thanks Jack
1.00 oz Centennial [6.00 %] (5 min)
5.00 oz Cascade [7.80 %] (5 min) Thanks Jack
1.00 oz Centennial [6.00 %] (1 min) Thanks Jeff
0.50 oz Cascade [7.80 %] (1 min) Thanks Jack
2.00 oz Centennial [11.50 %] (Dry Hop 5 days) Thanks John
1.00 tsp Irish Moss (Boil 15.0 min)
0.50 tsp Wyeast Yeast Nutrient (Boil 10.0 min)
8 oz Slurry Two Hearted Ale (Bells Yeast) [Starter 1.5 decanter]


60 min Mash In 150.0 F @ 1.30QT/#
10 min mashout 168.0 F
Fly Sparge
Day 5 SG @ 1.10


Notes:
------
Started yeast from the bottom 1 inch off 4 bottles of Two Hearted ale 1 week before brew.
Can use wyeast 1272 or WLP051

This beer was made possible with the help of several brewers.

[BREWsmith]

What better way for a veteran to celebrate Veterans Day than to brew!

http://hopville.com/recipe/394954/dunke ... nkelweizen

[Don]

Some kind of Wheat Stuff #74
Style: Weizen/Weissbier 15A
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.0 gal
OG: 1.048 SG
FSG I did not take @ 1.011
Color: 3.7 SRM
IBU: 13 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients
6 lbs Wheat Malt, Ger (2.2 SRM)
4 lbs Pilsner (2 Row) Ger (1.6 SRM)
0.60 oz Sterling [6.00 %] (60 min)
5 Gal. RO water and 1 tsp Calcium Chloride (Mash 60.0 min)
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Used 1 year old yeast tube with 1 Qt starter Stepped Yeast up to 2 tubes.
Decoction Mash
1. Dough in at 111 deg. and hold for 15 min.
2. Ramp to 132 degs rest for 10 min (RIMS)
3 Pull thick ( @ 30%) decoction and slowyl heat to 158 and rest for 20 min, then boil for 10 min stirring constantly.
4 Meanwhile ramp up main mash with RIMS to 149 degs and hold.
5 Recombine and equalize at 158 degs, Rest for 10 min.
6 Mash out at 170 degs collect 7 gal.

Chill to 56 degs before oxygenation and pitching.
Fermented at 65 degs for 5 days then raised to 72 degs over 3 days and held till finished.

Durst Wheat and Pilsner
Brew 10/23/10
Kegged 11/5/10
Bottles 11/13/10
Kegged beer carbonated to 20 psi and held for 8 days, then with beer gun filled 24 bottles.

[sirgiovanni]

Noel 10.2

[Michael Erwin]

Brewed a Northern English Brown yesterday, with an interesting yeast...

The last time I emptied a vial of WLP005 Ringwood, I refilled the vial with water that had been boiled then cooled. Since there was a trace amount of yeast still in the vial, I had hoped that would put them to sleep and keep them safe and sound. They stayed in suspended animation in the fridge.

More than a year later, I roused those guys from their suspended animation with the tiniest bit of wort. They took a while waking up, but once they did they started reproducing! So I kept aerating, and gave them more wort a couple of times until they had a decent colony.

I estimated that by brewday they wouldn't be a full pitch of yeast for five gallons of my usual English Brown. So, I took it down from 1.049 to 1.042 to give the guys something more manageable. Still a lot of sugar for them, but I thought they'd come through.

Pitched around 12:30 yesterday, checked this morning (18 hours), and we've got excellent activity in the fermenter, so all is good! And , I should have a really great colony of Ringwood for the next several batches! Way cool.

That drives my yeast cost way down, b/c I got 6 batches out of the vial the first time through. Wonder what I'll get this time? I'm thinking 6 more batches!

Here's my recipe... http://bit.ly/fSfQSx.

[Don]

More than a year later, I roused those guys from their suspended animation with the tiniest bit of wort. They took a while waking up, but once they did they started reproducing! So I kept aerating, and gave them more wort a couple of times until they had a decent colony.

Protect the yeast, feed the yeast, nurture the yeast and the yeast shall be your friend.

Remember: Brewers make wort, yeast make beer
Long live the Yeast