What did you brew today?

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

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  1. Jun 10, 2019 #1921

    prog99

    prog99

    prog99

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    I kegged this the other day. Now that its fermented out its maybe better than I realised, had a sneaky taste after less than 2 days in the keg and its pretty good.
    I didn't add the oak the the recipe stipulated.
    Things learnt though -
    When using probiotics in capsules split them first don't just chuck them in as the casings are slow to dissolve.
    Check the PH rather than do it by taste. I was being tight and the commercial sour I had the other night definitely was sour (it was done the same way)
    Maybe do a split batch to see what the base beer tastes like.
    I used my own hops of unknown quality, however maybe for this style the restrained hopping works so got away with it.
    Oh and I broke my unwritten rule of trying a recipe for a beer I've never drunk so no idea how close it got.
     
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  2. Jun 12, 2019 #1922

    Lawrence22

    Lawrence22

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    A week on from brewing my Greg Hughes summer ale with centennial swapped hops and Imperial citrus yeast. Has dropped to 1.012, so 3.8% taste is really good from the fermentor so I'm not going to bother with a dry hop. Will leave in the fermentor for another week then cold crash. Going to try and keep the carbonation on this one on the low side. Looking for something easy drinking but with flavour for the bright summer nights.
     
  3. Jun 12, 2019 #1923

    Dozzer

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    A Dubble

    Grist

    5 kg Pale Malt
    1.5 kg Munich Malt
    1 kg Abbey Malt
    100 g Dark Crystal
    300 g Demerara
    300 g Table Sugar

    Hops

    Bobek 40g 60 mins
    Hallertau 25g 30 mins

    Irish Moss 9 g

    Mash had pH of 4.7

    OG came out at 1.063 which was pretty much on the button

    Yeast is Safale Abbye BE-256
     
  4. Jun 12, 2019 #1924

    Dozzer

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    25 litres
     
  5. Jun 12, 2019 #1925

    Drunkula

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    50 litres of elderflower champagne. Sticking to about 6% so I can have it on tap. I was going to make it 11% then dilute with pop but realised the pop would cost about the same price.

    I'm slacking off putting a real beer on. I've got a starter I cultured from a previous brew on the stir plate that's meant to be Fuller's yeast but it clearly isn't so I've ordered some M36 Liberty Bell to try.
     
  6. Jun 12, 2019 #1926

    parpot

    parpot

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    23 litres Woodfordes Wherry Kit and bottled 14 litres of Elderflower Champagne.
     
  7. Jun 12, 2019 #1927

    Drunkula

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    Did you calculate and do it with priming sugar, or the batshit insane way they tell you in loads of recipes - yeah, just bottle it after... pffft 3 days, I dunno, and then sleep with it in your bed to keep it warm or put it in your dog's bed... something like that. If you find bits of your dog missing then release pressure on the remaining bottles and leave for another day or two. Enjoy!
     
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  8. Jun 12, 2019 #1928

    tommos76

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    Brewed a 23l Maris otter and EKG smash as I wanted to test out different hops to see which ones i like the best.
     
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  9. Jun 12, 2019 #1929

    Oneflewover

    Oneflewover

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    Ha, both times I made it I decided against the bottle-halfway-through-fermentation-and-hope method and primed after complete fermentation. In pop bottles!
     
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  10. Jun 13, 2019 #1930

    parpot

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    I did it with brewing sugar 1/4TS per 500ml. I did my last recent batch without sugar and was disappointed with the carbonation and had to open them to add sugar later, not a great way to do it!
     
  11. Jun 15, 2019 #1931

    chrisb8

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    This morning I brewed what I have called Mr Brookin's Hop Forward IPA, my first use of maris otter as a base grain and otherwise using up hops leftover from my previous diydog punk ipa. 15 litres into the fermenter, I'm planning on priming half the batch with grapefruit juice as a bit of an experiment. It was also my first brew with my new klarstein kettle which made the whole process a lot better than using a stockpot on our hob as before (and no risk of carbon monoxide poisoning). Hit my predicted OG so really pleased.

    IMG_20190615_093909.jpg
     
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  12. Jun 15, 2019 #1932

    Norse John

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    Blimey, what is that yellow light outside Chris? I remember seeing that once.
     
  13. Jun 15, 2019 #1933

    chrisb8

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    Yes it was on today but if you went out to see it then you got blown away - never happy are we?
     
  14. Jun 15, 2019 #1934

    Norse John

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    Hence homebrew.
     
  15. Jun 15, 2019 #1935

    Richie_asg1

    Richie_asg1

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    Bottling day - 12 bottles of mixed fruit red wine.
    Same starting point split between a GV2 and R1840 yeast. Both finished at 0.996

    Used some new plastic foam corks - utter rubbish, and extruded up past the plunger so had to cut that off. Back to proper corks if I can find some good ones.
     
  16. Jun 15, 2019 #1936

    samale

    samale

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    Brewed another rye pale ale
    4 kg Minch malt
    1 kg rye malt
    200 g carapils
    200g crystal 80
    Flame out hops cascade and sorchi ace 50 g of each
    Dry hop will be the same
     
  17. Jun 16, 2019 #1937

    Popey

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    I made up a Wilko Feeling Hoppy triple hopped IPA kit. The first kit to use my fermentation fridge/inkbird setup.
     
  18. Jun 16, 2019 #1938

    parpot

    parpot

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    I made Feeling Hoppy early this year and pimped it up as follows:
    Wilko Feely Hoppy Triple Hopped 1.8kg kit, +H&B malt extract 500ml,+ 1/2 kg Muntons Brew enhancer,+.6kg brew sugar. Brewed to 19 ltrs, kit hops added at day 5. Total production 39 x 500ml Bottled. 6.1% ABV
     
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  19. Jun 16, 2019 #1939

    Popey

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    Thanks - it's my first time with this kit and only my second brew, so I decided not to go off-piste with it. I'm happy to say the fermentation looks like it's started... MUST...BE...PATIENT!!! :-)
     
  20. Jun 19, 2019 #1940

    strange-steve

    strange-steve

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    Today's brew is a Belgian IPA with citra, cascade, and columbus. Optimistically hoping for something along the lines of Cloudwater's Belgian Citra.
     
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