Brewed up an IPA on Saturday. Really happy with the process and the numbers. 1.060 OG and it is bubbling like crazy. I actually had to get up every hour during the middle of the night to refill the airlock with solution because it kept blowing it all out. finally I just put a blowoff tube on after I got up this morning.
Smells awesome.
Extract - 5 gallons - Pale extract with 30L, warrior bittering hops with late additions of centennial, amarillo and falconers flight.
Just brewed a batch of porter. This is the first time I’ve rebrewed a batch with just a couple of small tweaks (mainly water adjustments) to really dial in a recipe, so I’m pretty excited to see how it turns out.
I also baked my first spent-grain bread as well. Nothing beats a relaxing day in the kitchen 
Ok, I didn’t forget about keep you updated on this beer, Blatz. I ended up using 3 oz. of lime zest(12 limes!) with 5 minutes left in the boil. Then I dry-hopped with 11g of fresh wintergreen mint to taste. It is a P.I.A to find good, fresh spearmint in Nebraska, especially in the dead of winter!
Our local brewery, Empyrean, hosts a local competetion, called BeerQuest, quarterly. 21 entrants, trimmed down to 10 for a public serving/taste-off. The theme this time was fruit/spice “Spring” ales.
Before hand, the 10 remaining brewers get together and vote on their favorite brew. The Mojito Wheat won Brewer’s Choice!
I got edged out in the public balloting by 7pts to a Green Tea Pale ale. We were both tied with 2 ballots to go! Surprisingly had a lot of good feedback on the beer. I was worried about the interplay of the spices, especially the mint, because I had never used either ingredient. I will definitely be brewing this again!
sounds good and congrats!
Thanks! I’ll post the recipe in the wiki when I get a chance. Don’t have it with me at the moment.
What ppm of sulfate are you targeting? And are you managing chloride ratio…curious.
I brewed a St Patrick’s Day Stout (Dry Irish Stout) and a Mexican Amber Lager.
brewed up a 14 gallon batch of munich helles … inoculated one 5.5 gallon fermentor with wyeast munich lager yeast (appropriate starter) and the other with dry S-189 (appropriate sachets) rehydrated with go-ferm rehydration forumula…Pop quiz question: can anyone tell me what happened to the other 3 gallons???..the munich lager fermented at 50F and the S-189 fermented at 52F… the ambient temp in the fermentation chamber was as much as 3 degrees below the internal temp of the fermenting wort… Had I went by ambient temp instead of internal temp, my fermentation temp would have been way too hot…see the lagering thread just below this one… cheers!!