I’m surprised there are no “Tears of US fans” in that recipe 
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It was a hard loss, but I’ll support the Belgians since Jeremy Doku is one of my favorite players from Manchester City.
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It’s now a few days past brewing, but while I was back on the farm for the Independence Day weekend, Dad & I brewed two batches on one day. (Dad got me into homebrewing, and has been brewing in some form or another for over 50 years)
Our first recipe was a Mexican-style pale lager – pilsner and Vienna malt, plus flaked corn. Bittered using a bit of Magnum and finished with a mix of homegrown Sterling+Saaz. I brought along a bottle of my recent version (made using grits with a cereal mash), which provided a general point of comparison.
The second recipe was a red lager - Dad had made an extract version of this years ago and wanted to revisit it in all-grain form. So, I worked out an approximate equivalent, made a small (2.5 gallon) test batch on my own system, and then we scaled up to 5 gallons on his system.
We had a good time, both in sampling some of my beer and in making batches on Dad’s system. He has seen a lot of change in the hobby (he started brewing before it was legal, did many years of extract-based brewing in both partial and full volume batches, went to BIAB, and now is using an electric all-in-one), and I’m glad that I can carry it on in my own way now!
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Brewed my Amarillo IPA yesterday. This is the only one of two beers that I make that use whole cone hops. The other is my wet hopped IPA that will be brewed when the cones are ready.
This is also probably the last beer I will make on my current brew system after 460 batches. I have agreed to buy a slightly used SABCO Brewmagic system from one of our local club members and am selling my current homebuilt RIMS system. It will be way easier to fill the HLT since I don’t have to climb several steps up on a ladder to do so and can underlet the mash tun a bit easier should I decide to do so.
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Andy.
What a great homebrew experience to relate to the group. I always tell my younger friends how fast kids grow up and I also tell them how fast their parents pass. Enjoy every second.
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Early weekend for me. Taking a vacation from work this week
El Dorado / Amarillo “Best Bitter”
1.045 OG
5 gal in keg
9.5 lbs Warminster MO
0.25 lbs 120 L crystal
FWH to 30 IBU
2 oz El Dorado at flameout
Ferment 1968 from last batch
1 oz Amarillo dryhop in keg
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I really had an itch to brew this week and after my last beers, a Grisette and Wit, I wanted a Bitter in the rotation.
I used up some Vienna that was given to me and had to use German and US hops (I didn’t have any UK hops). Usually my Bitters are 100% UK ingredients, so it’s sort of a mutt of a beer.
Sort of a Bitter
4.6%
33 IBU
Grist:
Vienna 62%
2-Row 33%
C120 5%
Mash 149F.
Hops:
Perle - FWH
Perle - 10min
Willamette - 10 min
Yeast: S04
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Today I am brewing a weissbier, with a full weissbier-focused mash schedule - ferrulic acid rest for 20 minutes at 113 degrees, 45 minutes at 145 degrees, and then 30 minutes at 162 degrees. 63% pale wheat malt (Weyermann), 37% pilsen malt (Briess), with rice hulls, to hit 1.050 s.g. Bittering with homegrown Sterling to guess at 13 IBU (1 ounce, 45 minute boil, who knows what the alpha acid is on these things, but I had good luck the last time I did this). I’m using Lallemand’s Munich Classic What Beer strain, and will ferment around 67 degrees. I used pretty much this exact recipe on my last batch, and it turned out great on the yeast profile!
In less happy news, I came home from vacation to find that the compressor on my keezer went belly-up during my absence. It’s a 12 year old build, so doesn’t really owe me anything, but it’s still an annoyance. So, I’m cleaning out the old keezer and looking to next steps.
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Just finished bottling a cider. Apple juice concentrate and black tea for tannins. Added some priming sugar and just waiting for the carbonation to happen now.
Not the most glamorous ingredients, but hey. I’m in Greenland at the moment for work and I make do with what I have. 
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Earlier this weekend, I brewed an American stout, inspired by a clone recipe for Sierra Nevada’s stout. This batch turned out a deep, deep black, with a hefty bitterness, which was exactly my intent. I’m using Lutra kveik to ferment, and visible bubbling kicked off barely an hour after I pitched the yeast! We’ve had a heat wave here in SoCal, and I had the beer in our kitchen (which stays very warm), so bubbling had pretty much ceased this morning. I’ll leave it for a few more days to let things clean up, and then will keg it. I made a small (2.5 gallon) batch…I have been doing a lot more of those lately. Out of 16 batches so far this year, 7 have been small batches.
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#smallbatchbrewingforever!
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I brewed a Belgian Dark Strong on Saturday. The last of three Belgians I’ve brewed this summer after a Belgian Blonde and Tripel. I plan on bottle conditioning this batch.
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Second batch of Czech Dark Lager. The first batch was so well received I’m brewing it again. Admittedly, the first batch was slightly undercarbed, so I’m going to improve that aspect.
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It’s a busy work weekend, but I’m squeezing in a brew day today. I’ll be making “Hoppiness is an IPA” from Brewing Classic Styles. I’ve been in the mood for a “classic” American IPA, and this recipe (with some slight modifications) will fit the bill. 86% 2-row, 7% crystal 15, 5% Munich, 2% light crystal (~53 SRM), to hit 1.066 o.g., big charge of Magnum with late additions of Cascade and Simcoe and a whirlpool addition of Amarillo, to hit 65 IBU, WLP001 for yeast, with 2.5 oz total combo of Amarillo, Simcoe, and Cascade to dry hop.
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Yes! Crystal! I decry the anti crystal bias there days.
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100 percent agreed! Sure, I probably won’t use much or any if I’m aiming for a super duper dry contemporary West Coast IPA that’s all hops, but I do think many recipes suffer when they avoid crystal malt. Even with a good base malt, crystal brings something extra to the table (in my opinion) that rounds out the drinkability. I almost always find myself digging into “old” (20 to 25 year old) IPA recipes, because they have that bit of crystal character that I just can’t find much commercially anymore.
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Just brewed my wife a gluten free one with Sorghum LME, Brown rice syrup, steeped puffed millet cereal and some centennial, cascade and amarillo. hope she likes it
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Brewing my “No Coast” IPA, so I’m not beholden to any preconceived notions. 
7% and about 50 IBU’s
76% Deer Creek Pilsner
16% Deer Creek Pale Spelt
8% Deer Creek 20 L Munich
Magnum to bitter
Citra, Nugget and Mosaic at knockout and at Dry Hop.
BRY-97
No crystal, sorry. 
But the Munich does help to round out the body and give the finished beer a “look” of added c-malt.
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Have you looked into using Clearzyme or Clarity Ferm? My wife has a gluten sensitivity, not celiacs so the situation might be different. I use it in every single batch and as advertised does not affect the taste or any other sensory aspect of the beer. I’ve had two of my batches tested over the years just for peace of mind and both came back <10 ppm which, for the majority of people, their bodies can’t recognize. Your situation may vary.
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My wife has celiac. I think she felt weird after drinking the gluten reduced stuff and wasn’t sure if it was the cause or not but wants to stay away from those I guess. She liked my last beer made with sorghum, rice syrup and I toasted some hulled buckwheat to steep that I got at Sprouts market. The online place that sells malted millet wants to charge too much shipping so i’ve been trying other stuff first. The puffed millet took up a lot of space and I had to put stuff on top of it to submerge all of it.
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next weekend a pale lager, all weyermann pils. i will be naked in an empty field with nothing to hide behind.
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