What's in your fermenter??

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sat Aug 23, 2008 1:17 pm

Brewed the famous Watermelon Wheat today; will be ready for the Brew-Ha-Ha Sept. 27th.

Don · Post by **Don** » Sat Aug 23, 2008 3:30 pm

The way they went through it a SWIRCA, I hope you did a 10 gallon batch.

Chris Alvey · Post by **Chris Alvey** » Thu Aug 28, 2008 6:30 am

Saison (du'Raison)

10.75 gal - 1.060 / 1.008 - (26 IBU)

16# Pilsner (German)
2# Wheat
1# Munich
3/4# CaraMunich
2.5# Table Sugar (at end of boil)

1oz Sterling [5.1] (60 min.)
2oz Liberty [4.1] (60 min.)
2oz Hallertau [2.6] (20 min.)

Yeast: Wyeast 3711 French Saison - 900ml stirplated starter

Mash low (148 for 75 to 90min)
Mash somewhat thin (1.4 qt/lb maybe)
Boil for 90 minutes (pilsner produces more DMS precursors, i think)

I think the trick to this beer is the yeast and fermentation treatment. Chill the beer down to the lowest range of recommended temperatures (65) and pitch there. Gradually let it rise up to the high end of the range (77) making sure you never go backwards in temp - always slightly upward.

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sat Aug 30, 2008 5:18 pm

Brewed my first Scottish 70 today. Should be ready for the Brew Ha Ha. A real bitch trying to cool it down enough to pitch; not easy when your tap water is around 90.

Davin · Post by **Davin** » Sun Aug 31, 2008 8:43 am

Tap water should be dropping temp soon with the power plant downtown shutting down.

sirgiovanni · Post by **sirgiovanni** » Sun Aug 31, 2008 3:41 pm

English IPA

16 lbs - Maris
1.5 lb - German CaraMunich
2 lb - Victory
2 lb - Bisquit
3 oz. Kent Golding - Boil
3 oz. Fuggle - Boil
4 oz. Fuggle - Finish

sirgiovanni · Post by **sirgiovanni** » Tue Sep 16, 2008 6:18 am

5 Gallons Berry Mead

15 lbs. Blackberries
5 lbs. Red Raspberries
15 lbs. Orange Blossum Honey

JohnD · Post by **JohnD** » Sat Sep 20, 2008 9:38 am

Made Pumpkin Ale today

8# 2 row Pale malt
1# carapils
1 can pumpkin(29 oz.) Baked 1 hr. in oven
1 oz Cascade 60 min
1/4 tsp each of : cinnamon
cloves
nutmeg
ginger 15 min
1 tsp. gypsum, 5.2 powder in mash
Irish moss
yeast nutrient
US5 yeast

mash at 153F 90 minute boil 1.048 OG

sirgiovanni · Post by **sirgiovanni** » Sun Sep 21, 2008 12:12 pm

American Brown

sirgiovanni · Post by **sirgiovanni** » Fri Sep 26, 2008 10:43 am

Used the primary yeast (wyeast sweet mead) to get one more 5 gallon mead.

15 lbs blackberries
5 lbs red raspberries
18.5 lbs orange blossum honey

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sun Oct 12, 2008 10:18 am

Brewed another batch of Roggenbier yesterday, this time using a style-appropriate yeast, Safale WB-06. This is the first time that I have used this yeast. I am fermenting at room temps hoping for some banana esters.

Chris Norrick · Post by **Chris Norrick** » Mon Oct 13, 2008 9:52 pm

Got a Big Turkey Pale Ale brewed Sat. Didn't have all the grains or hops I had planned so did a lot of last minute substitutions.

Kenny Lucas · Post by **Kenny Lucas** » Tue Oct 14, 2008 4:58 pm

Yeah, me too.

Co-op hops can't be too bad since they were nearly out of everything in late summer but they have some new shipments in. We'll see.

I found it very difficult for me to make just American pale ale without the India. I wanted to keep adding more hops.

Dwayne_Delaney · Post by **Dwayne_Delaney** » Thu Oct 16, 2008 4:46 pm

My Turkey is in the oven.

Chris Alvey · Post by **Chris Alvey** » Fri Oct 17, 2008 7:22 am

I wanted to keep adding more hops.

I'm certainly not one to stand in your way

My 'big pale turkey' (version 1 of 2) is in the keg.