What's in your fermenter??

[Don]

Made my son's 21st birthday beer (with his help)
Had to replace my RIMS controller, after it's self destruction, at Johns house 2 weeks ago.

Copy of Mike Julians Kolsch

Recipe: Kolsch II 5 gal Michaels #71
Style: Kolsch
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.0 gal
Boil Size: 7 gal
OG: 1.047 SG
Color: 4.0 SRM
IBU: 22.1 IBU
Boil Time: 70 Minutes

Ingredients:
------------
8 lbs Pilsner (2 Row) Ger (1.6 SRM)
4.0 oz Munich Malt (9.0 SRM)
2.0 oz Caramunich Malt (56.0 SRM)
1.50 oz Saaz [4.00 %] (60 min)
1.00 gm Gypsum (Calcium Sulfate) (Mash )
2.00 gm Calcium Chloride (Mash )
1.00 tsp Irish Moss (Boil 15.0 min)

1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter 2 QT]

Using RIMS at 1.3qt/#
75 min Mash In 150.0 F
10 min Step Heat to 168.0 F over 15 min 168.0 F
Fly sparge with @ 5 gal 168.0 F over 30 min.

[sirgiovanni]

9.5% Fantome Dark Strong

[Michael Erwin]

made my Battaille Kölsch today, but this time I put the 30 minute hops back in, just for the heck of it.

the details are on my website: http://bit.ly/cKlNLF

so, I'm ready for summer. Now, if the sun would just come out and the weather warm up!

[Jeremy Dunn]

First all-grain batch: American Amber Ale

[Jeremy Dunn]

strawberry wine

[JohnD]

Hefeweizen for the zoooo.

[Michael Erwin]

Edwin Sandys Bitter, for the zoo brew.

[Michael Erwin]

Hefeweizen, for a friend. 5lbs pilsner, 5lbs wheat. Kudos to Jack Frey for the wheat malt. Hallertau at 60 min for about 15 IBUs. That's it. Also, WLP300 in a big starter. Ferment on the cool side (62F).

[psfred]

Finished a nice Vienna Lager yesterday, pitched this morning with SAFLAGER yeast, already showing activity. A bet weaker than I wanted, but I did at water toward the end of the boil as it was too low in volume (SG 1.042).

Should have the Kolsch #2 in the secondary in a few days, it's slowing down. First one is great other than having been made with Vienna malt instead of Pilsner (forgot to check the tag inside the bag). Very clean, no chill haze!

Peter

[Don Armstrong]

We made a wort chiller this weekend so we brewed an Irish Red from extract with a full boil yesterday. Now I just need to build a mash tun to go all grain.

6lbs Pale LME (8 SRM)

8oz Cara-Pils (2 SRM)
8oz Biscuit malt (23 SRM)
4 oz Briess Special roast (50 SRM)
4oz chocolate malt (350 SRM)

1oz Wilemette @ 60
1oz US Goldings @ 30

Re-pitched Wyeast 1084 from my Irish Draught (now bottle conditioning!).

Hit the OG @ 1.040 dead on and put just a little over 5 gal in the fermentor.

Immersion chiller, 3/8" x 50 ft coil, worked great! No leaks and chilled to 68° in about 20 minutes. Also used Irish Moss for the first time and the clarity was much improved going into the fermentor.

Water bath temp control working good, saw some activity in the air lock this morning and the bath temp was about 62° so the beer temp ought to be about right.

[BREWsmith]

It seems Hefeweizen is the summer beer of choice.
http://hopville.com/recipe/235185/weize ... hefeweizen

[john mills]

It seems Hefeweizen is the summer beer of choice.

It's also the style for the Big Turkey Contest in November.

[Michael Erwin]

Holy Bananas, Batman!

I pitched my hefe yeast at 54, and brought it up to 62 overnight. I've now wiped up the resulting yeast mess two days in a row, sticking my head deep into the chest freezer I use for fermentation, wiping it all up from the bottom, and replacing the airlock with a cleaner one. It's still plugging away at a nice clip.

And, I've learned what they mean when they say, banana esters.

[Jeremy Dunn]

Czech Pilsener. Primary fermentation is done, but it's still kind of cloudy...hopefully lagering will fix that...

[sirgiovanni]

9.6% Golden Strong