Sorry, rushed post. Thank you though!
I will also be joining the IPA club this weekend as well. Thoughts on this, As I was admiring the clean crisp air and near full moon last night I may start my brew at 8 pm plenty dark here in upstate N.Y. stone throw from Lake Ontario. Calling for clear skies, calm, clean, crisp bout 18-20 degrees sounds like its meant to be. may add a little something???
no worries.
Being that I’m a teacher and have a long weekend, I’ll take advantage of the time for a couple of brews. I just finished up brewing a hoppy pilsner. Everything went well except I over shot my gravity by .005, but I’ll go with it. During the mash, I kegged a Zythos IPA. I cranked up the PSIs on that because I want to drink a couple while brewing a 10 gallon batch of my “Good Morning Stout” on Monday!
That will be an awesome brewing scenario! Perfect conditions for an outside winter brew session. That makes me want to schedule my my next brew to be outside as well…
Brewed up an IPA yesterday and kegging the Dunkelweizen this morning. Life is good.
Did not see a newer post, so I am putting this with last month’s brews. I am in the middle of my second all grain batch. First using Beersmith2 to build, along with many suggestions from all of you. It is 22 minutes into the boli and smell wonderful.
10# 2 Row
2# Munich
1# Victory
1oz Magnum FWH
10z Chinook at 60
1 oz each Cascade and Amarillo @5
1 oz each Cascade and Amarillo @Flameout
will be WLP 001 with 2.5L starter
1oz each Cascade and Amarillo dry hopped for 3 days, and then the same again for another 3 days.
Cant wait to get this one into bottles, condition it, and then drink it!
Thanks to all who helped!
Looks good !
Brewed 10 gallons of American Pale Ale.
Mexican Lager (aka Nego Modelo) / Biere de Garde
Same mash and boil, 2 different beers. The Biere de Garde will get an addition of sugar to bump up the gravity a bit.
For 10 gallons:
Grain:
2 lbs Caramunich 60
3 lbs flaked maize
3 lbs Munich malt
11 lbs Vienna malt
- 1 lb sugar (turbinado) for the Biere de Garde
Hops:
1oz Magnum (14% AA) for 75 minutes
Yeast:
WLP Mexican Lager for half, Saflager s-23 and Belle Saison for other hal f(ferment at 60 degrees)
Cherry Blonde in the bottle and Jalapeno Wheat going into secondary this weekend. I like to use fresh jalapenos for big aroma and flavor with just a touch of heat.
Scottish Heavy yesterday. OG 1.036 with a good color. Should be good.
Brewing a BoPils tomorrow. First lager in almost 2 years - new lager fridge ! 1.050 OG / 40 IBU. Weyermann BoPils and plenty of Saaz. Go figure.
So when it’s ready, the weather will be warmer…enjoy.
Yep, that’s the plan. Lagers all summer, with a saison sprinkled in there somewhere. Thanks !
I have a coconut porter in my secondary. I toasted and added the coconut a few days ago. After a gentle stir, the spoon came out water resistant. I hope the excess oil doesn’t ruin it. Anyone have experience with this?
No personal experience, but coconut oil does solidify around room temperature. If you cold crash for a bit maybe you can get it to congeal. Then you can either skim it or rack from under it.
Orange Shandy here!
ESB for me. About time to get back to a “normal” style. :o 10 gallons, OG 1.058, 58 IBU’s, SRM 10
Smoked Porter today, using malt I smoked over alder chips last weekend.