BeerBorg

Brewed Ale Sharpton today. 10 lbs of Maris Otter, 1 lb Munich, .5 lb of c30. Hopped it with some hop extract at 60 and a dose of Huell Melon at 10 and 5 and Southern Passion for a 10 minute WP. I'm not a huge fan of Huell Melon but I have lots of it that is getting old so why not? Dropped some Imperial A07 Flagship and I'll hit it wiht Ekuanat and Southern Passion in Dry Hop.

Nice to see the forum is up and active! Stopped by to find a recipe we did as a collab way way way back in 2012. Was a chocolate Oatmeal Stout. In the meantime, here is my transfer of my Weiz Guy Weizenbock!




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D_Rabbit wrote:here is my transfer of my Weiz Guy Weizenbock!

Hahahaha, that's like 4 of us that now just made one of these. Even temporarily disconnected from the hive, the hive mind still has influence.

D_Rabbit wrote:Nice to see the forum is up and active! Stopped by to find a recipe we did as a collab way way way back in 2012. Was a chocolate Oatmeal Stout. In the meantime, here is my transfer of my Weiz Guy Weizenbock!


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Great to hear from you again. Hope all has been well with you and yours.

Nice fermentor, Wabbit.

How do you temp control that?

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Life got in the way since Big Brew Day 2019. Back at it inside with electric setup, last 3 weekends did tried and true recipes, Irish Red, Kolsch and Brown Ale.

Kealia wrote:Nice fermentor, Wabbit.

How do you temp control that?

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My basement typically stays at around 66 so I typically just let it ride. Overall it’s a nice fermenter but I wouldn’t purchase it again due to the restrictions on not being able to lager without additional items. I’m looking to change it out soon for a fermenter that can pressure ferment so I can do lagers in it.


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Brewed another batch of sweet lil Red. It always comes out close to the same and about the 7th time I made it and sometimes change the hops a little. I only have about 5 lbs red x left now and might add it to a IPA next time.


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Brewed a variation of 15 Minute Pale Ale today. Did a tiny mash with one gallon and a pound of munich. 3#@ of light and amber DME, 1oz @ of Horizon and Azacca at 15 and 1. Nottingham yeast. I love all grain brewing, but many boats vie for my attention in spring.I brewed five gallons in under two hours start to finish.

Kegged 5 gallons of a cream ale (plain, not our Honey-Rye). The hydrometer sample tasted much different than what I'm used to but still good (came in at 7.3% ABV). Did not intend it to be that strong but hey... I'm not complaining, did not make it to be a lawnmower brewski. It had a strong taste of corn, almost a cream corn flavor (I did hit it hard with flaked maize), hope that's a good thing... LOL Transferred 5.5 gallons of MaiBock lager to secondary to sit for a month, then I will put in chill chest at 34 degrees for a couple weeks. Probably bottle this and store in brew room (stays 54f year round) til May, should be just right! OG started at 1.068, finished at 1.004, going to have that kick I remember last time I had a Maibock in Germany. Might fill the top with C02/empty the oxygen from the carboy in a couple days.

I bottled the Dunkleweizen, and brewed a Maibock.

mashani wrote:I bottled the Dunkleweizen, and brewed a Maibock.

I'm drinking the Dunkle (yum) and I bottled the Maibock (sample suggests yum).

Yesterday I kegged a quickee Kveiking brew after 6 days. I had to dump my first beer in almost a decade so I wanted something to take it's place quickly and have never tried Imperial Kveiking. Not sure what to expect but I'll know in about a week or so.

I like the Dunkle, and decided that the same base just "embiggened" a little bit with some crystal and extra base malt would make a nice "Dark Wheat IPA".

So I brewed one of those with Azacca, the weird reduced AA Simcoe hops I got in that hop deal, and Cashmere that I also got in that deal.

I Brewed a Dry Irish Stout this morning. It's a 5G Extract w/steeping grains recipe from Midwest Supplies. Looked and smelled like a stout, so it ought to be pretty good. Since I've been checking the gravity, original and final, it's interesting how sometimes I'll get the suggested/recommended O.G. from the recipe vendor and other times not. This recipe was said to have an O.G. of 1.042, I measured 1.046. Not sure if that'll make any difference or not (probably not one that I can notice by tasting) but we'll see what it turns out to be when it's done in a few weeks.

It definitely makes the house smell good, so that even when my wife gets home later this evening she can tell that I was making beer. I also save the grains for her to use in baking.