What's in your fermenter??

Don · Post by **Don** » Sun Mar 11, 2012 7:07 am

This week I did a Honey Heff on Wednesday and on Saturday an Old Ale & Red Ale.
Just trying to do my part. All with fresh yeast so I can start this years yeast library
Threw away all of my old yeast so I can start fresh, since the refrig went down and the yeast got out of control.

Now I just have to get some two hearted ale yeast and I'll be all set.

Top cropping the yeast from my latest brews.

msjulian · Post by **msjulian** » Wed Mar 14, 2012 8:12 pm

I will pick up a six pack tomorrow....

msjulian · Post by **msjulian** » Wed Mar 14, 2012 8:19 pm

Just kegged a hefe yesterday and first run at a milk stout bubbling away...

Don · Post by **Don** » Wed Mar 21, 2012 8:42 pm

Busy night
Kegged 20 gals
Honey Heff
Old Ale
Red's Ale
My Donweiser

Kegerator is full and using a second refrigerator to keep things cold.

Michael Erwin · Post by **Michael Erwin** » Thu Mar 22, 2012 2:05 pm

Brewed 10 gallons of Bullseye Irish Red Tuesday. My first batch in that volume. Same brew time, twice as much beer. Hooray beer!

BM1 · Post by **BM1** » Wed Mar 28, 2012 9:36 pm

I hsve an Ale/Lager in the fermenter @ 60 deg.
Five others in the bottle,two in kegs.

Fermenting: Magnum IPA ( Mild @ 53 IBU )

Bottled: Hopwiezen Dunkel.
Devascade IPA
Ida Pale Specialty Ale
Masrrisd Wheat American Wheat Ale
Vienna SMaSH ( Simco ) VERRRY Spicey

Kegged: Cascadena APA
Pilsienna American Amber.

BREWsmith · Post by **BREWsmith** » Mon Apr 09, 2012 8:42 am

The first brew at the Wheeler Neighborhood Brewing Company, i.e., the garage at my new house.

http://hopville.com/recipe/1285824/blon ... ers-blonde

sirgiovanni · Post by **sirgiovanni** » Mon Apr 09, 2012 12:48 pm

9% Tripel

Don Armstrong · Post by **Don Armstrong** » Mon Apr 09, 2012 8:46 pm

Irish Red - almost Red's red but not quite. hope this one comes out. my last one was a disappointment...

Kenny Lucas · Post by **Kenny Lucas** » Thu Apr 12, 2012 11:33 am

Amber ale in the fermenter. Brown ale this weekend. Peach wine ready to bottle....as soon as get a chance.

sirgiovanni · Post by **sirgiovanni** » Fri Apr 27, 2012 10:59 am

Finally bottled an 8% coffee stout that has been aging for 5 months.

Jeremy Dunn · Post by **Jeremy Dunn** » Sun May 27, 2012 8:34 pm

10 gallon batch of saison. Fermenting 5 gallons with WLP670 (American Farmhouse Blend) at room temp and the other 5 gallons with Wyeast 3724 at 85 F.

My first attempt at a cereal mash...seemed to go okay, just time consuming.

Ingredients:
------------
Amt Name Type # %/IBU
1.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
8.0 oz Rice Hulls (0.0 SRM) Adjunct 2 1.8 %
15 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3 55.0 %
4 lbs Vienna Malt (3.5 SRM) Grain 4 14.7 %
2 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 5 7.3 %
1 lbs 8.0 oz Spelt Berries, Cereal Mash (1.7 SRM) Grain 6 5.5 %
1 lbs Munich Malt (9.0 SRM) Grain 7 3.7 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 8 3.7 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 9 0.9 %
1.50 oz Magnum [11.60 %] - Boil 60.0 min Hop 10 24.6 IBUs
2.00 oz Goldings, USA [4.00 %] - Boil 15.0 min Hop 11 5.6 IBUs
2 lbs Invert Sugar [Boil for 10 min](0.0 SRM) Sugar 12 7.3 %
2.00 oz Styrian Goldings [2.70 %] - Aroma Steep Hop 13 0.0 IBUs

Don · Post by **Don** » Mon May 28, 2012 5:02 pm

Heart of Two Ales
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.25 gal
OG: 1.061 SG
Color: 6.6 SRM
IBU: 60.0 IBUs
Boil Time: 60 Minutes
Mash Time: 60 Minutes
Fermentation Temp. 65 Degs.

Ingredients:
------------
Amt
Calcium Chloride
Gypsum (Calcium Sulfate)
10 lbs 8.0 oz Special Pale (Cargill) (3.5 SRM)
2 lbs 4.0 oz Vienna Malt (3.5 SRM)
8.0 oz Crystal Malt - 20L
2.4 oz Cara-Pils/Dextrine
1.30 oz Centennial [8.80 %] - Boil 60.0 min
1.00 tsp Irish Moss (Boil 15.0 mins)
1.40 oz Centennial [8.80 %] - Boil 15.0 min
0.5 tsp Wyeast Yeast Nutrient (Boil 10.0 mins)
1.00 oz Centennial [8.80 %] - Boil 5.0 min
1.00 oz Centennial [9.80 %] - Boil 1.0 min
1.0 pkg Two Hearted Ale Yeast (Heisler - Bells Cultured 5/21/12)

1.0 oz Centennial [9.80 %] - Dry Hop 5.0 Days

With RIMS mashed at 150 degs 1.28 qts/#
1 liter of O2 before pitching yeast.

Est. @$22.50 for 5 gals.

Don · Post by **Don** » Tue May 29, 2012 5:21 pm

My house smells like Centennial Hops.
Ale of the Heart IPA

Chris Norrick · Post by **Chris Norrick** » Tue May 29, 2012 8:07 pm

For Zoo Brew I've made a simple low alcohol wheat ale with Citra hops and a little coriander and ginger. I also made a 2.5 gallon batch of "lemon-lime soda". The two will be mixed at the tap to create a Shandy, aka Randler, aka shandy gaff, aka Biermischgetränke (which I think we should put on the white board).

And another batch of Delaney Dark Mild. This has become the new house beer.

OVHA Chat