What did you brew today?

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It’s not authentic for Guinness but I find a few grams of porridge oats improves creaminess in a dry stout. Have you thought about pressurising your keg with a nitrogen capsule? I’ve never tried it but I don’t think you can get a creamy, Guinness-style head without nitrogen. Good luck.
 
Have you thought about pressurising your keg with a nitrogen capsule? I’ve never tried it but I don’t think you can get a creamy, Guinness-style head without nitrogen. Good luck.
I haven't, I have no idea where I'd get such a thing. I very rarely keg, this is my second time ever using the PB that my mate gave me about 3 years ago. You're right though, I'm not expecting a nitro head. I'll have to convince my da it's just aesthetic anyway :D
 
This evening I have just done a quick St Peter's Brewery Cream Stout kit. Added 454g of Black Syrup and reduced to only 17 Litres. Using the Fermentation Fridge for the first time with an Inkbird ITC 308 Wifi. 20191113_212743.jpg
 
Galaxy Pale Ale boiling away as I type. Could only get leaf, no pellets available at CML.
Loving the Galaxy lately.
 
Yesterday I brewed up a second attempt at a hazy IPA with a 'Scot Janish' grainbill - using the CML Pia yeast this time, which I'm hoping will be a bit cleaner than the Manchester Ale yeast used in the last batch.
 
My first extract brew today, the Dark Rock Hobgoblin clone partial-mash kit.

I changed it to a larger boil, as 8l was barely viable in my Brupaks kettle, so I had to use my plate chiller too. It seemed to go ok, I’ll know for sure in a few weeks!
 
Finished off a milk stout today (19ltrs), mashed yesterday at work then ran out of time, if I remember right I used:
4.5kg pale
300g Chocolate
300g Crystal
200g Roasted Barley

60 min mash @67 ish
60 min hard boil

40g Saazz @60 mins
280g lactose @15 mins
20g Saaz @10 mins

Didn't bother with protafloc, the wort is as black as midnight!
 
Mashing in another stout for Christmas. Slight change in the last one I did. Just used ingredients I had
Base malt
Caramunich 1
Special B
Chocolate malt
Melanoidin malt
Roasted barley last 10 mins of the mash
Magnum to bitter
Going to pitch kviek in the morning hopefully around 35 degrees
I am looking to bottle this at the weekend all going well
 
Bottled a wheat beer today and gave my Christmas stout (stalled at 1.022) a bit of TLC in the form of a water bath, it's now bubbling away quite reassuringly.

Then onto the main event, a wheat IPA in time for Christmas.

50/60 ratio Maris otter/wheat malt
50 IBUs coming from Mosaic, Amarillo, and Chinook, and Mangrove Jack's US West Coast yeast. O.G. 1.048
 
pineapple and mango cider/snakebite - similar to what I've done before which turned out lovely but wants to dial down the sweetness a bit. adjusted for more mango than pineapple.

12 litres water
5 litres mango juice drink - asda
3 litres pineapple juice - asda
1 mj cider yeast
1 kg extra light dme
1 kg dwe
pitched at 22
og : 1.047
 
Bottled a wheat beer today and gave my Christmas stout (stalled at 1.022) a bit of TLC in the form of a water bath, it's now bubbling away quite reassuringly.

Then onto the main event, a wheat IPA in time for Christmas.

50/60 ratio Maris otter/wheat malt
50 IBUs coming from Mosaic, Amarillo, and Chinook, and Mangrove Jack's US West Coast yeast. O.G. 1.048

oops - I forgot to get a wheat on. They are perfect antidote to rich food overload at christmas... hmm, cunning plan....

" I know we have enough beer dear, but we really need some refreshing wheats and I didn't want to have beer brewing over christmas as I promised you I wouldn't! " :rolleyes:

Just need to pick up some erdinger at 4 for £6 in a random supermarket athumb..
 
Brewed a re-run of the Drunkle Stephen, but with rice hulls instead of rice this time. Came out a much better colour!
Doing a no-chill pitch, wort is cooling in the fermenter now, the Weihenstephan yeast starter is on the stir plate. Will pitch the yeast tomorrow night.
 
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