What's in your fermenter??

[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

[windman]

I have my first porter bubbling right now. I'm looking forward to tasting it.

Don Windmiller

[JohnD]

Old ale into the fermenter

[Jam095]

New England IPA. Brewed at LTHD!

[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.

[Jam095]

Belgian Blonde. Blended WLP540 (Rochefort strain) and WLP500 (Chimay Strain).

[Jam095]

Belgian Blonde. Blended WLP540 (Rochefort strain) and WLP500 (Chimay Strain).

Belgian Dark Strong, fermented with yeast slurry from Blonde.

[jamaaldh]

Lagering a Schwarzbier for the Spring and just brewed a Brown Porter on Saturday

[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        

[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



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[windman]

Belgian Golden Strong. I used two packets of Belle Saison yeast. It should be about 11% ABV when it's finished.

Don Windmiller

[wuertzBräu]

Rye IPA (collaboration with Adam Quiroz)

Hops: Caliente, Citra, Hull Melon

[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       

[Jam095]

German Helles Export
Belgian Tripel, brewed at BBD!

Coming soon:
Smoked Brown Lager
German Pils
Weissbier or Roggenbier

[Jam095]

Smoked Brown Lager

Next up: Weissbier!