What's in your fermenter??

msjulian · Post by **msjulian** » Fri Apr 03, 2015 11:19 pm

Saison came out to 1.064... Hopefully goes down to 1.005

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Dwayne_Delaney · Post by **Dwayne_Delaney** » Sat Apr 04, 2015 5:34 pm

K2 Kentucky Kommon.

Jam095 · Post by **Jam095** » Sat Apr 04, 2015 10:47 pm

Centennial IPA

Jeremy Dunn · Post by **Jeremy Dunn** » Tue Apr 07, 2015 9:01 pm

belgian blonde with wyeast 3726

Don · Post by **Don** » Fri Apr 10, 2015 7:50 pm

Recipe: 06 New Bosom Breakfast Stout
--------------------------
Boil Size: 7.73 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.5 gal
Bottling Volume: 5.00 gal
OG: 1.083 SG
Color: 55.0 SRM
IBU: 64 IBUs
Boil Time: 70 Minutes

Ingredients:
15 lbs Pale Malt (2 Row) US (2.0 SRM) 77.8 %
1.75 lbs Flaked Oats 9.1 %
13.6 oz Dingemans Chocolate Malt (340.0 SRM) 4.4 %
9.0 oz Caramel Malt - 120L 2.9 %
9.0 oz Dingemans De-Bittered Black Malt (550.0 SRM) 2.9 %
9.0 oz Roasted Barley (Crisp) (695.0 SRM) 2.9 %
1.50 oz Nugget [13.50 %] - 60.0 min 54.6 IBUs
0.50 oz Willamette [5.30 %] -30.0 min 5.5 IBUs
1.00 Whirlfloc Tablet 15.0 mins
2.50 oz Belgian Bittersweet chocolate Boil 15.0
1.50 oz Chocolate (unsweetened) Boil 15.0 mins
0.50 oz Willamette [5.30 %] - 10.0 min 2.6 IBUs
2.00 oz Sumatra coffee (Boil 0.0 mins)
2.0 pkg California Ale (White Labs #WLP001) w/2L Starter decanter

Total Grain Weight: 19 lbs 4.5 oz
----------------------------
Saccharification: 155.0 F 70 min
Mash Out: RIMS Heat to 168.0 F over 10 min
Sparge: Fly sparge with 3.4 gal water 170.0 F

Fermentation: 65 F Primary
4.00 oz Kona Coffee Ground (1 or 2 days before kegging) (Delaney style!)

msjulian · Post by **msjulian** » Fri Apr 10, 2015 7:58 pm

Very nice...

Mike · Post by **Mike** » Mon Apr 13, 2015 11:55 am

Bohemian Pilsner - My first lager.

JohnD · Post by **JohnD** » Sat May 09, 2015 10:54 am

Berliner weisse for Zoo Brew

Jeremy Dunn · Post by **Jeremy Dunn** » Sat Jun 27, 2015 4:15 pm

split batch: German pils / "table" saison (2/3 wort + 1/3 water, dry hopped with strisselspalt and saphir hops)
Munich lager yeast took the pils FG to 1.010 (6% abv). French saison yeast took diluted wort FG to 1.000 (4% abv).

BREWsmith · Post by **BREWsmith** » Tue Jun 30, 2015 10:03 am

Jeremy Dunn wrote:split batch: German pils / "table" saison (2/3 wort + 1/3 water, dry hopped with strisselspalt and saphir hops)
Munich lager yeast took the pils FG to 1.010 (6% abv). French saison yeast took diluted wort FG to 1.000 (4% abv).

Very interesting. I look forward to trying both.

Jam095 · Post by **Jam095** » Fri Jul 31, 2015 10:46 pm

Small Batch Belgian Blonde.

KennyPurcell · Post by **KennyPurcell** » Mon Aug 10, 2015 6:07 pm

Made an IPA Friday, chilled it as much as possible and put it in the basement to cool. I then forgot to pitch the yeast. It had a nice krausen this morning. So I guess I have a wild IPA that will most likely get dumped.

Don · Post by **Don** » Mon Aug 10, 2015 6:29 pm

Hold on to it. Isn't Big Turkey an IPA this year? You may have a winner here.

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Dwayne_Delaney · Post by **Dwayne_Delaney** » Mon Aug 10, 2015 8:19 pm

Don wrote:Hold on to it. Isn't Big Turkey an IPA this year? You may have a winner here.

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But doesn't the winner have to brew their beer at Carson's?
That might be a challenge.

Jeremy Dunn · Post by **Jeremy Dunn** » Sat Aug 22, 2015 11:00 am

~3.5% Dark Mild

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