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Made a session US Pale today. Couldn't get the cooling water flowrate right, so wort temperature in FV was 'up and down like the Assyrian empire.' Ended up pitching at 23°C, then realised that I hadn't added the flameout hop addition.:oops: Will try adding a hop tea before bottling as an alternative.
 
Another pale ale
4kg base malt
500 g golden naked oats
500 g of porridge oats
200 g carapils
200 g crystal 80
100 g acid malt
Hops
100 g Simcoe
100 g mosaic
50g centennial
 
Brewed a 15ltr batch of my 'Phoney Peroni', my first all grain brew after previously doing partial mashes. Very pleased with how it all went, especially my new mash tun which I made recently and used for the first time today.

IMG_20190525_111522.jpg
 
Stage 2 of a kettle sour today. Mashed on monday and after 48+ hours with Swanson Probiotics L.Plantarum I've now done the boil this morning.
Took a risk with my own hops from last year. The never really seemed to get aromatic but are bitter enough. This recipe is all about the souring though and the fruit I'm adding in a few days.
Currently tastes like a malty fruit juice but looking forward to the end result.
 
3kg Munich - Crushed grain base malt £8.68
349g Torrified Wheat £3.32
700g Light Brown Sugar £2.00
25g+25g East Kent Goldings Hops £2.75
11g Danstar Nottingham packet of yeast £1.75
15 Litres of spring water £3.30

Just hoping I can get a good head on this one.
 
Stage 2 of a kettle sour today. Mashed on monday and after 48+ hours with Swanson Probiotics L.Plantarum I've now done the boil this morning.
Took a risk with my own hops from last year. The never really seemed to get aromatic but are bitter enough. This recipe is all about the souring though and the fruit I'm adding in a few days.
Currently tastes like a malty fruit juice but looking forward to the end result.
Nice, what fruit are you adding to it? My attempts at adding fruit have been rather hit and miss.
 
A couple of 11.5 litre experimentals:
The first is a Belgian Wit with coriander and bitter orange peel, but replacing the pale barley malt component with Bestmalz Red-X to make a red wit!
The second is a trial of Gambrinus Honey Malt so that I can see what it does and what it's like so substituting the target malt into my bog-standard Summer Lightining recipe with no other changes.
Incidentally, The Malt Miller does a Honey Malt (Gambrinus) and thehomebrewcompany do one (Colorado) they seem to be entirely different beasties, Has anyone used either?
 
A couple of 11.5 litre experimentals:
The first is a Belgian Wit with coriander and bitter orange peel, but replacing the pale barley malt component with Bestmalz Red-X to make a red wit!
The second is a trial of Gambrinus Honey Malt so that I can see what it does and what it's like so substituting the target malt into my bog-standard Summer Lightining recipe with no other changes.
Incidentally, The Malt Miller does a Honey Malt (Gambrinus) and thehomebrewcompany do one (Colorado) they seem to be entirely different beasties, Has anyone used either?
I used 6% Gambrinus in my last brew so I'm hoping it's nice. 1st tasting will be in a week or so can't help just yet
 
I used 6% Gambrinus in my last brew so I'm hoping it's nice. 1st tasting will be in a week or so can't help just yet
Looking forward to your comments.
Just putting mine in the fermenter and it looks, tastes and smells good already. wink...
 
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