What did you brew today?

Discussion in 'Beer Brewdays!' started by MyQul, Jul 30, 2016.

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  1. Jun 11, 2018 #1321

    ukphiltr7

    ukphiltr7

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    Hopefully it will be. Yep it was clean before it was used. Luckily it was not the one just used for the tea :-)

    I had to heat it up as it was still rather chilled from the shop chiller counter. I wanted to heat it up a bit to bring it to about 16 to 18.

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  2. Jun 13, 2018 #1322

    Deggietec

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    I brewed Wikos one can Wheat beer.. woke up this morning and it had blew the lid off.. a very lively brew lol
     
  3. Jun 14, 2018 #1323

    Ashley

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    I haven't brewed beer for over a year but last Saturday I brewed and English ale. Similar to one I've done before but a slight tweak.

    I used:
    10.5kg of Maris otter
    1kg Caramalt
    600g Crystal 60
    200g black malt

    Used goldings as 90 minute
    Goldings and EKG as 10 minute
    Citra at 5 minute

    Came out with 52l in the fermenter and as lost some due to a tap leak.

    God I missed making beer! Already planned the next one. Trying a Belgian saison for the first time in a couple of weeks
     
  4. Jun 14, 2018 #1324

    svenito

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  5. Jun 15, 2018 #1325

    Clint

    Clint

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    Nothing today as a last night shift to contend with...
    Taken fg if my founders all day IPA clone..with falconer's Flight hop sub...stopped at 1008 so sterilising a bag and spoons for the dry hop.
    Taken another fg of my last kit..muntons Belgian...still got lid pressure after 3 weeks,it's dropped from 1010 to 1008 in the last week so still moving. Needs to be 1006 or less constant. Wonder if I should up the temp on this? It's on a heat pad but controlled so not coming above ambient temp.
     
  6. Jun 15, 2018 #1326

    GerritT

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    Not today but tomorrow: a pale ale with Nelson Sauvin (Greg Hughes). 12 Liters of excitement! :D
     
  7. Jun 15, 2018 #1327

    Viking Alchemist

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    Yesterday (all my troubles seemed so far away) i was making a small 8l batch of smash using maris otter and mosaic hops. it is my 7th all grain batch and ive never done a smash before.
     
  8. Jun 15, 2018 #1328

    GerritT

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    Smashes are great! Straightforward goodness.
     
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  9. Jun 15, 2018 #1329

    Viking Alchemist

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    That is what they say, i must admit i am looking forward to it. Its the waiting that hurts really!
     
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  10. Jun 15, 2018 #1330

    GerritT

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    Once you get into the routine you'll find you have brews aplenty. Plan brewing days, like every 4th Saturday, you might need an extra FV to have brews parallel (one for a brew that needs longer fermenting for instance). You already have some books?
     
  11. Jun 15, 2018 #1331

    Viking Alchemist

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    i do have a couple aging (all my bottles are 500ml) a First gold IPA 5.5abv (i think i have 6 left and its been in bottle since 19.05) and a best bitter 5.4abv x 12 (bottled 02/06). I dont drink much atm so its just my own house beer really. i do a brew a week most sundays and its starting to pay dividends now.

    i dont have books i use my research from lots of online sources and the brewers friend recipe builder to help me plan and have the no fear its just beer approach haha. I will get books when i can get them but for now i'll do without.

    It is so much fun doing a brew day and the small scale means i can do it in as little as 4 hours but i tend to take longer as im not rushed on a Sunday.
     
  12. Jun 15, 2018 #1332

    GerritT

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    Excellent, good work!
    You'd be surprised at the number of brewers that buy kits and add an extra kilo of sugar just for the alcohol, you stick to the style, nice! There's a thread here somewhere about books, Greg Hughes has a good diverse book (Homebrew Beer) as has Mosher with Radical Brewing, Graham Wheeler has THE book on ales, and if you're into vintage beers, try Ron Pattinson. And John Palmer put an older edition if hís book online: http://www.howtobrew.com . Not uptodate, but it'll do.


    Oh and the scale: if I start weighing and milling at 1200 I can have the kitchen clean again by 1800, for 16L. Bigger brewing doesn't really add to the time, it took me the same time when I did 6L brews.
     
  13. Jun 16, 2018 #1333

    RichK

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    My second partial mash is now up & running. Grains are steeping as I type & the smell in the kitchen is fabulous.

    1.7kg Maris Otter + 250 medium Crystal in ~6l of water. Will sit there for a couple of hours or so. Then a 60 min boil with 50g EKG (60 min), 25g fuggles (15 min), 25g fuggles 0 min. The to be combined with a Geordie Yorkshire bitter kit made up to 23L - jar of Asda malt extract & golden syrup to be added as needed to get the og up to give a 5% ish final result. 50g of Boadicea dry hop for 4/5 days to finish.

    What will it be like? I have no idea. I'll find out in about 5 weeks.
     
  14. Jun 16, 2018 #1334

    Viking Alchemist

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    Thanks for the advice on books, I got that PDF down so i'll be looking at that when i can.
     
  15. Jun 16, 2018 #1335

    GerritT

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    Meanwhile... today was planned as brewday but my back said 'no' (actually it said HELL F*CKING NO ARE YOU OUT OF YOUR BL**DY MIND), so I did some light prep work for tomorrow.
    Milled 7 pounds of pale malt and a handful of carapils for an early start tomorrow.

    20180616_200716_HDR.jpg
     
  16. Jun 17, 2018 #1336

    Slid

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    No, I don't think so, for a first try. Porter is essentially a malt forward drink and perhaps my current favourite. I don't see spices adding much to the style, although they go well in a Belgian / Germanic Wheat beer. Coriander is the most popular.

    Good luck with the brew - it should be good!
     
  17. Jun 17, 2018 #1337

    pvt_ak

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    What book is that ?


    Sent from my iPhone using Tapatalk
     
  18. Jun 17, 2018 #1338

    Clint

    Clint

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    GH..innit?
     
  19. Jun 18, 2018 #1339

    GerritT

    GerritT

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    Yup, Greg Hughes .
     
  20. Jun 18, 2018 #1340

    sdt7618

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    Didn't brew today but bottled, 22l of Cherry Vanilla Stout.

    1 can coopers stout,
    1kg dark spray malt
    400ml bottle of locwiz cherry syrup

    primed with 100g sugar and 10ml vanilla extract.

    Smelled bleeding lovely when bottling and tasted good when sampled.

    Will be put away for Christmas, minus the odd quality control samples :)
     

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