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Re: What's in your fermenter??
Posted: Sun Oct 14, 2018 9:52 pm
by windman
Another batch of Saison. I'm using the yeast cake I had left from the last batch of Saison. This is the Wyeast 3724. My last batch didn't attenuate completely. Apparently, this yeast likes high temperatures to attenuate. I am set up now to heat my carboy. What I didn't realize, and I guess I should have, is that the fermentation of the yeast actually causes the wort to heat up. I read an article that states that at 1.07 OG, the wort should rise about 8 degrees F above ambient temperature. Very interesting to me, as I'm seeing this happen, now that I have a thermometer in the carboy. It hit about 80 degrees, and the heater isn't even on.
Don Windmiller
Re: What's in your fermenter??
Posted: Tue Oct 30, 2018 3:44 pm
by windman
I have my first porter bubbling right now. I'm looking forward to tasting it.
Don Windmiller
Re: What's in your fermenter??
Posted: Thu Nov 01, 2018 6:13 pm
by JohnD
Old ale into the fermenter
Re: What's in your fermenter??
Posted: Sun Nov 04, 2018 6:46 am
by Jam095
New England IPA. Brewed at LTHD!
Re: What's in your fermenter??
Posted: Mon Nov 05, 2018 11:25 am
by Dwayne_Delaney
Tripel brewed at Learn to Homebrew Saturday. Explosive fermentation after 8 hours (thanks for the yeast food Hendo brewing) Spitting the batch in half after initial fermentation dies down and adding a couple of pounds of cranberries to half for my Christmas beer this year.
Re: What's in your fermenter??
Posted: Mon Nov 19, 2018 11:08 am
by Jam095
Belgian Blonde. Blended WLP540 (Rochefort strain) and WLP500 (Chimay Strain).
Re: What's in your fermenter??
Posted: Sun Dec 09, 2018 11:00 am
by Jam095
Jam095 wrote: ↑Mon Nov 19, 2018 11:08 am
Belgian Blonde. Blended WLP540 (Rochefort strain) and WLP500 (Chimay Strain).
Belgian Dark Strong, fermented with yeast slurry from Blonde.
Re: What's in your fermenter??
Posted: Tue Dec 11, 2018 3:35 pm
by jamaaldh
Lagering a Schwarzbier for the Spring and just brewed a Brown Porter on Saturday
Re: What's in your fermenter??
Posted: Sat Dec 29, 2018 3:13 pm
by Jeremy Dunn
Hoppy Saison. Going for something along the lines of De Ranke XX-Bitter or Central State Hoppig Bier.
Code: Select all
Recipe Specifications
--------------------------
Boil Size: 8.29 gal
Post Boil Volume: 7.29 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.061 SG
Estimated Color: 3.9 SRM
Estimated IBU: 39.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
8 lbs CHÂTEAU PILSEN 2RS (1.5 SRM) Grain 1 59.3 % 0.63 gal
4 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 29.6 % 0.31 gal
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 3 7.4 % 0.08 gal
8.0 oz BEST Acidulated (BESTMALZ) (3.0 SRM) Grain 4 3.7 % 0.04 gal
2.00 oz Hallertauer Mittelfrueh [3.50 %] - First Wort 60 Hop 5 20.6 IBUs -
1.00 oz Hallertauer Mittelfrueh [3.50 %] - Boil 45.0 min Hop 6 8.6 IBUs -
1.00 oz Hallertauer Mittelfrueh [3.50 %] - Boil 30.0 min Hop 7 7.2 IBUs -
1.00 oz Hallertauer Mittelfrueh [3.50 %] - Boil 10.0 min Hop 8 3.4 IBUs -
1.0 pkg Farmhouse Ale (Wyeast Labs #3726) [124.21 ml] Yeast 9 - -
Mash Schedule: Temperature Mash, Saison
Total Grain Weight: 13 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 39.12 qt of water and heat to 131.0 131.0 F 15 min
Amylase/Maltose Rest Heat to 148.0 F over 10 min 148.0 F 50 min
Saccharification/Dextrin Add 0.00 qt of water and heat to 153.0 153.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Re: What's in your fermenter??
Posted: Mon Dec 31, 2018 7:38 pm
by Jam095
Munich Dunkel
Style: Munich Dunkel
Type: All Grain Calories: 182
Rating: 0.0 Boil Size: 7.25 Gal
IBU's: 28.22 Batch Size: 5.25 Gal
Color: 25.3 SRM Boil Time: 75 minutes
Preboil OG: 1.045
Estimated Actual
Brew Date: - 12/30/2018
OG: 1.056 1.056
FG: 1.013 1.013
ABV: 5.63 % 5.63 %
Efficiency: 74 % 73 %
Serve Date: 02/19/2019 / /
Fermentation Steps
Name Days / Temp Estimated Actual
Primary 18 days @ 54.0°F 12/30/2018 12/30/2018
Diacetyl Rest 3 days @ 68.0°F 01/17/2019 -
Lager 30 days @ 36.0°F 01/20/2019 -
Grains & Adjuncts
Amount Percentage Name Time Gravity
6.00 lbs 51.06 % Munich Malt 60 mins 1.037
5.00 lbs 42.55 % Weyermann Pilsner 60 mins 1.038
0.50 lbs 4.26 % Weyermann Carafa III 60 mins 1.036
0.25 lbs 2.13 % Weyermann Carafoam 60 mins 1.037
Hops
Amount IBU's Name Time AA %
0.80 ozs 23.44 Perle 60 mins 8.50
0.50 ozs 4.18 Hallertauer 20 mins 4.00
1.00 ozs 0.59 Hallertauer 1 mins 4.00
Yeasts
Amount Name Laboratory / ID
2.00 pkg Saflager W-34/70 Fermentis W-34/70
Additions
Amount Name Time Stage
3.00 g Gypsum 00 mins Mash
0.40 g Salt 00 mins Mash
3.40 g Calcium Chloride 00 mins Mash
2.10 ml Lactic Acid 00 mins Mash
Notes
8.5 gal strike water (BIAB)
Hochkurz Double Decoction Method
www.iBrewMaster.com Version: 1.536
Sent from my iPad
Re: What's in your fermenter??
Posted: Mon Jan 07, 2019 3:15 pm
by windman
Belgian Golden Strong. I used two packets of Belle Saison yeast. It should be about 11% ABV when it's finished.
Don Windmiller
Re: What's in your fermenter??
Posted: Tue Jan 22, 2019 12:49 pm
by wuertzBräu
Rye IPA (collaboration with Adam Quiroz)
Hops: Caliente, Citra, Hull Melon
Re: What's in your fermenter??
Posted: Sun Feb 03, 2019 5:04 pm
by Jeremy Dunn
Brett Saison using The Mad Fermentationist Saison Blend
https://bootlegbiology.com/product/the- ... son-blend/
Code: Select all
Recipe Specifications
--------------------------
Boil Size: 8.29 gal
Post Boil Volume: 7.29 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.053 SG
Estimated Color: 5.4 SRM
Estimated IBU: 35.9 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
7 lbs CHÂTEAU PILSEN 2RS (1.5 SRM) Grain 1 58.6 % 0.55 gal
2 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 16.8 % 0.16 gal
1 lbs Caravienne Malt (22.0 SRM) Grain 3 8.4 % 0.08 gal
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 4 8.4 % 0.08 gal
8.0 oz BEST Chit Malt (BESTMALZ) (1.3 SRM) Grain 5 4.2 % 0.04 gal
7.0 oz BEST Acidulated (BESTMALZ) (3.0 SRM) Grain 6 3.7 % 0.03 gal
0.50 oz Hallertau Blanc [9.00 %] - Boil 60.0 min Hop 7 12.8 IBUs -
0.50 oz Loral [10.00 %] - Boil 60.0 min Hop 8 14.2 IBUs -
0.50 oz Hallertau Blanc [9.00 %] - Boil 5.0 min Hop 9 2.5 IBUs -
0.50 oz Loral [10.50 %] - Boil 5.0 min Hop 10 3.0 IBUs -
1.00 oz Hallertau Blanc [9.00 %] - Steep/Whirlpool 10.0 Hop 11 1.6 IBUs -
1.00 oz Loral [10.00 %] - Steep/Whirlpool 10.0 min, 170 Hop 12 1.8 IBUs -
1.0 pkg The Mad Fermentationist Saison Blend (Bootleg Bi Yeast 13 - -
1.00 oz Hallertau Blanc [9.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs -
1.00 oz Loral [10.50 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs -
Mash Schedule: Temperature Mash, Farmhouse Ale
Total Grain Weight: 11 lbs 15.0 oz
----------------------------
Name Description Step Temperat Step Time
55 celcius Add 38.67 qt of water at 134.3 F 131.0 F 15 min
65 celcius Add -0.00 qt of water and heat to 148.0 148.0 F 45 min
68 celcius Heat to 154.0 F over 15 min 154.0 F 20 min
72 celcius Heat to 161.6 F over 10 min 161.6 F 15 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Re: What's in your fermenter??
Posted: Tue May 07, 2019 9:31 am
by Jam095
German Helles Export
Belgian Tripel, brewed at BBD!
Coming soon:
Smoked Brown Lager
German Pils
Weissbier or Roggenbier
Re: What's in your fermenter??
Posted: Sat May 18, 2019 9:12 pm
by Jam095
Smoked Brown Lager
Next up: Weissbier!