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Bubbling away now, pitched this morning (about 12 hours ago) on a CML US pale ale yeast.
What did you brew today?
- Thread starter MyQul
- Start date
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Hi All!
I'm very much a newbie. First post, first AG brew. Inspired by https://www.thehomebrewforum.co.uk/threads/have-a-go-at-simple-ag.51779/
What could possibly go wrong?
12.5l batch
2.2kg Maris Otter
200g crystal malt
16g Fuggles @60 min
11g Fuggles @10 min
11g Fuggles @0 min
Pitched S-04 yeast this morning, bubbling nicely now.
No idea what this will taste like, but it's definitely the first of many.
Thanks for many, many inspiring tips and tales.
Chris
I'm very much a newbie. First post, first AG brew. Inspired by https://www.thehomebrewforum.co.uk/threads/have-a-go-at-simple-ag.51779/
What could possibly go wrong?
12.5l batch
2.2kg Maris Otter
200g crystal malt
16g Fuggles @60 min
11g Fuggles @10 min
11g Fuggles @0 min
Pitched S-04 yeast this morning, bubbling nicely now.
No idea what this will taste like, but it's definitely the first of many.
Thanks for many, many inspiring tips and tales.
Chris
These AAUs translate to an IBU of 42, I got these figures by plugging my ingredients into the brewers friend recipe maker.
Looks like a sound recipe, bet you can't wait to get stuck into a pint or two.Hi All!
I'm very much a newbie. First post, first AG brew. Inspired by https://www.thehomebrewforum.co.uk/threads/have-a-go-at-simple-ag.51779/
What could possibly go wrong?
12.5l batch
2.2kg Maris Otter
200g crystal malt
16g Fuggles @60 min
11g Fuggles @10 min
11g Fuggles @0 min
Pitched S-04 yeast this morning, bubbling nicely now.
No idea what this will taste like, but it's definitely the first of many.
Thanks for many, many inspiring tips and tales.
Chris
Solid recipe and yeast for sure.Good luck..Hi All!
I'm very much a newbie. First post, first AG brew. Inspired by https://www.thehomebrewforum.co.uk/threads/have-a-go-at-simple-ag.51779/
What could possibly go wrong?
12.5l batch
2.2kg Maris Otter
200g crystal malt
16g Fuggles @60 min
11g Fuggles @10 min
11g Fuggles @0 min
Pitched S-04 yeast this morning, bubbling nicely now.
No idea what this will taste like, but it's definitely the first of many.
Thanks for many, many inspiring tips and tales.
Chris
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Wow, S-04 is one lightning fast strain of yeast!
Monday at 8am, 6g of dry yeast pitched onto 12.5l of wort @ 24.5degC, OG was 1048. Temp brought down to 20 and held there. SG dropped to 1011 by 6pm on Thursday.
There's potential to be brewed and bottled within a week. I'm impressed with that.
Going to leave it 10 days anyway.
Monday at 8am, 6g of dry yeast pitched onto 12.5l of wort @ 24.5degC, OG was 1048. Temp brought down to 20 and held there. SG dropped to 1011 by 6pm on Thursday.
There's potential to be brewed and bottled within a week. I'm impressed with that.
Going to leave it 10 days anyway.
Mosaic Smash Pale
Second AG brew so still new to this, looking forward to it though, eventhough i missed all my numbers haha
20l Batch
4kg Marris Otter
60 min mash
Hop additions
60m -- 10g
20m -- 15g
5m -- 35g
Dry Hop of 90g
Us-05 Yeast
Og of 1.04 but should have been 1.048 so will see how this comes out. good brew day on the grain father though
Second AG brew so still new to this, looking forward to it though, eventhough i missed all my numbers haha
20l Batch
4kg Marris Otter
60 min mash
Hop additions
60m -- 10g
20m -- 15g
5m -- 35g
Dry Hop of 90g
Us-05 Yeast
Og of 1.04 but should have been 1.048 so will see how this comes out. good brew day on the grain father though
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It will be beer, you will drink it and you will like it :cheers7:
The mosaic is a grand hop in this recipe!
Mungri
Landlord.
Galaxy Pale Ale
Been given a couple of demijohns, so going to do a split batch. 19l with M44 yeast and the other 4l with Crossmyloof US Pale Ale yeast.
Be interesting to see how they differ.
Been given a couple of demijohns, so going to do a split batch. 19l with M44 yeast and the other 4l with Crossmyloof US Pale Ale yeast.
Be interesting to see how they differ.
My first sour attempt. 21 litres of wort at 1.067 (yet to measure the PH) - then pitched the liquid from adsa genuine greek yogurt and the dregs from a bottle of boon oude geuze. Will leave to sour for a few days then pitch a saison yeast. A change of plan from my kettle souring because this method will annoy mrs DOJ less! 
You did what now? Inquiring minds need to know.
pvt_ak
Budding Brewer !
Going to brew tomorrow - I feel the need.
I’ve got 25kg of Golden Promise never used before so thinking a bit of a smash so I can see the difference between that and MO.
In the freezer I have Apollo, Challenger and a little Simcoe .
Single Hop or go for a pale ale and mash some of these hops together ?
I’ve got a little pilsner malt, crystal and carapils.
Nothing like chucking a recipe together the night before !
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I’ve got 25kg of Golden Promise never used before so thinking a bit of a smash so I can see the difference between that and MO.
In the freezer I have Apollo, Challenger and a little Simcoe .
Single Hop or go for a pale ale and mash some of these hops together ?
I’ve got a little pilsner malt, crystal and carapils.
Nothing like chucking a recipe together the night before !
Sent from my iPhone using Tapatalk
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Handful of crystal for the color, 5%-ish.
Apollo should be able to carry the whole hop-scheme.
Apollo for bitter and dry, Challenger as a 15 min addition?
Or Simcoe in for the bitter, Challenger late and Apollo dry?
My first sour attempt. 21 litres of wort at 1.067 (yet to measure the PH) - then pitched the liquid from adsa genuine greek yogurt and the dregs from a bottle of boon oude geuze. Will leave to sour for a few days then pitch a saison yeast. A change of plan from my kettle souring because this method will annoy mrs DOJ less!
ph is 6 looking for 4 -5 before pitching yeast.
pvt_ak
Budding Brewer !
Think I’m going for single Apollo and
I’m going to go for a pale ale with a small amount of crystal as suggested.
But with a twist . A litre of frozen grapefruit juice in at flame out .
Hopefully this will tease out the grapefruit citrus at dry hop .
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Update - I pitched lacto from the greek yogurt & the dregs of a bottle of boon oude geuze together. It's bubbling away today :shock:. I didn't expect that! So no saison yeast later! I plan to dispose of the fv rather than debug it. No boiling at all... I put co2 on the top of the wort as well. It a little scary for me if i'm honest. Fingers crossed
I brewed up 23 litres of a session American Pale with extra pale malt and generous quantities of Chinook, Cascade and Amarillo. Came in at 1.039 and will be fermented with The Yeast Bay Vermont Ale yeast just as soon as the brew fridge gets the wort down to pitching temperature - I got bored waiting for the immersion chiller to get beyond 28C in this weather and decided to let the fridge take the strain. I'm hoping for something grapefruity and citrus flavoured in the region of 4.0% to 4.3%.
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