Who is bring may 1 on aha big brew day ? I’ll be brewing that day just not the two brews they picked. I was going to brew the week before that a black ale, but will hold off a week and brew on big brew day.
I’m brewing. I decided to order the Janet’s Brown from MoreBeer. They said the proceeds are going to a good cause, so why not. I skipped the official recipe last year and planned to this year until, you know the story.
I saw Northerbrewer had both kits on sale and sent me an email. I have my grains and hops from my own recipe coming in the mail so I am going with that
I’ll be brewing with a friend now that I’m fully vaccinated.
ETA: We decided to brew a Rochefort 10 homage.
Hope you both have fun brewing
Let’s see… May 1… May Day… May Bock… Mai Bock… My Bock! I think I’ll brew a small batch of MyBock:
OG 1.071
62.7% Pelton
31.4% Vanora
5.9% CaraMunich or GW C40 (depending on what I have)
35 IBU:
1oz Mandarin Bavaria @ 15
1 oz Mandarin Bavaria dry hop 3 days before package.
1 pack 34/70 @ 57*F.
Nice I like the way you think
May Day. Brew for the workers!!!
Our HBC is gonna do Big Brew at the LHBS. I’m not certain what I’ll do – something I can run on the hotter side. I’m kind of on a saison kick. Or something with kveik.
How is that yeast ? I heard it needs to be 100 degree no less no more
FWIW, Drew recommends starting saison in the low-mid 60s.
Just looked at the recipes for that. I wonder why they call the IPA a double IPA when the OG is 1.064? A misprint?
I didn’t look at it could it be because they are using more hops or more hops for dry hopping ?
I’ve only used Imperial Loki (once fresh and once repitched). Fermented about 68F (+/- 2), and came out quite clean both times. I think if you wanted to get the famed kveik tropical fruit, you might have to go hotter.
I’ve followed his guide with good success (start cooler and quasi open ferment to avoid the Belle Saison stall).
But half the fun is trying different stuff.
I’ve heard/read multiple interviews with Belgian brewers talking about fermenting at 30-35 C. So I figure it could be interesting to give it a shot. And if I have to dump a 4L test batch, no biggy.
My homebrew club has a tradition of each year brewing a high gravity, age-worthy beer that gets split between members with some reserved for our December holiday gathering. This year we decided to do this on Big Brew Day and will be doing a Kentucky Breakfast Stout knock-off with locally roasted coffee that will go into a barrel. We have high hopes!
Gonna participate in the Big Brew this year since it doesn’t fall on Mothers Day weekend. We usually go to Raleigh to see the oldest son and his familyon Mothers Day weekend (except for 2020 of course) so I usually have to blow it off. But not this year!
I am going to brew Janet’s Brown Ale in honor of Tasty. Whether I make 5 gallons or brew with a friend and make 10 gallons is still TBD. I have never brewed a brown ale so this should be fun!