Not the weekend, but I had some time off and squeezed in a brew session today. I’m rebrewing my pineapple guava (feijoa) sour; 55% wheat malt, 45% pilsner malt, a smidge of homegrown Saaz for bittering, and Philly Sour to ferment/sour. I’ll add 2 lb. of feijoa puree (picked a month or two ago when they were in season on our tree) in a few days, to round out this 2.5 gallon batch. Starting gravity of 1.032, aiming for ~3.5% abv.
4 Likes
Just added the pasteurized puree to the fermenter. Such a great flavor/aroma from pineapple guava - perfect for a sour!
2 Likes
Andy do you have separate fermentation, kegging equipment when you make sours?
Generally, no. I either kettle sour or else use a lactic acid producing yeast (such as Philly Sour), to avoid having to go too overboard with sanitation or separate equipment.
1 Like
Crisp 19. If I can find it Warminster MO is really good.
2 Likes
I’m doing a run of Omega 113 Mexican lagers right now. I made a pale one with a good amount of Munich called Santa Isabel, another called Blonde Redhead, a very light one called Cabana Lager, next up is a dark lager called Bordertown and I like to use this yeast to make a “Mexican Helles” called Baja. Earlier in the week I envisioned a Red Lager .. Cerveza Roja. These should all be ready to go for spring and summer drinking. Cheers Beerheads.
5 Likes
If you do a red lager, try Gambrinus Mars malt. I’m loving the alt I used it for.
2 Likes
Haven’t heard of it. Where did you get it? Can you describe it? I have been using Special B with English Crystal (135-165L) plus a smidge of carafa, MW or Blackprinz milled and added after the mash. The crystal brings some color and the black malt pushes it into the red zone. Thanks Denny.
1 Like
Early weekend. Beautiful today in Chicagoland. Making another Oatmeal Stout the exact same as I made before. I don’t think I have ever done that with any beer I always tweak something even if it’s just a small minor change
4 Likes
Agree on the weather here today. Currently sunny and 60°? On February 27? Yes, please. 
2 Likes
It’s a base malt, not a specialty. I used it as 100% of the grist. Wonderful malt flavor, slightly toasty, but without sweetness. Reminded me a bit of the malt character of Ayinger dunkel. It’s from Gambrinus, so anyone who sells Rahr/Gambrinus should be able to get it.
2 Likes
I’m down to the same 2-3 recipes I brew over and over.
1 Like
Thanks Denny .. I’ll check it out. How would you compare it to the one that was being mentioned years ago .. RedX? I remember using it but never went back to it.
I think this is meant to be the Gambrinus version of Red X, but to me it has a rounder flavor….if that makes any sense.
1 Like
This one reason homebrewing is so great. We all brew for different reasons and what we brew as well as how we brew are equally diverse
I recently made a SMaSH American amber ale with Mars malt - it turned out great! Building on Denny’s description, I describe it as a super-charged Munich malt. It’s definitely worth trying as a SMaSH.
2 Likes
With the Mars malt being 100% of the grist .. what SRM was the beer?
In related news, I placed an order today with Ritebrew and ordered something called Briess Crystal Red malt. Apparently it’s new. 200°L.
I may add some of this stuff to the Cerveza Roja.
14 SRM at 1.048 o.g. According to the maltster, this is the “most red” zone for gravity.
1 Like
I just kegged my “Super SMaSH Pils” - made with Viking pilsner zero malt, Edelweiss hop blend, and S-189 yeast. It smells amazing, tastes great, and looks awesome. With a bit more conditioning in the keg, it should be a wonderful beer.
Tomorrow I’m brewing my Snowdrop Kölsch 2026 – the last time this beer will ever get brewed. My recipe, perfected over several years, uses Edelweiss hop blend (no longer available) and Lallemand’s Köln yeast (no longer in production). It will be back to square one in 2027 (and maybe back to liquid yeast for my kölsch)!
4 Likes
Just finished 10 gallons of mild ale. First brew of 2026!
OG 1.048
14 lbs. Best Red X malt
0.5 lb. Special B malt
2 lb. flaked barley
Mash at 154°F for 90 min. Batch sparge. Boil for 2 hours. Add 4 oz. pf chocolate wheat to the batch sparge.
0.5 lbs. brown sugar 90 min
3 oz. Fuggles 60 min
2 oz. East Kent Goldings 30 min
2 lbs. Invert No. 3 10 min
Split into two fermenters. Pitched Wyeast 1469 West Yorkshire into one, Imperial pub into the second. First time using Red X - I was recently gifted an entire sack of it from a friend who decided to retire from homebrewing.
7 Likes