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KwaiLo
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Postby KwaiLo » Sun May 06, 2012 1:31 pm

I brewed Friday and today. I used the same grain bill and hops (mostly) for both beer, just Friday was an Imperial IPA, and today was an IPA. Pale Malt, some colour, Vienna for body. Bittering hop, and Simcoe, lots of Simcoe.

Called them both "Simcoe De Mayo".
iguenard
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Postby iguenard » Sun May 06, 2012 1:55 pm

KwaiLo wrote:Called them both "Simcoe De Mayo".


*like*!!!
codfishh
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Postby codfishh » Sat May 12, 2012 7:23 pm

Brewed a clone of Terrapin Rye Pale Ale last night. Missed a bit high on the gravity, but nothing serious.
phat matt
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Postby phat matt » Sat Jun 30, 2012 4:26 pm

brewed a barely wine last night. all marris otter, mutons dark crystal, and light crystal. Hopped with all whole leaf glacier hops. Fermenting with white labs 007. OG 1.101
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Derek
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Postby Derek » Sat Jun 30, 2012 6:39 pm

I bottled 7.5 Gallons of hefe last weekend.

I was low on munich, so I used a half pound of honey malt. I'm surprised how much it came through in the flavour (could definitely call it a honey hefe). Not sure I'm fond of it.

As I've mentioned before, I like to stress the Weihenstephaner yeast... though this time I accidentally threw it in the freezer. It thawed, activated, and worked nicely. I was out of town at the end of the primary though, and the ambient temp was up to at least 73F. There's some nice banana notes, but plenty of vanilla (perhaps a bit much).

The vanilla & honey flavours seem to work really well together, but it's not what I was going for.

For some Cascadian flavour, I dry-hopped 3 gallons with Centennial, Citra & Columbus. The uncarbonated sample was certainly more American-wheat than German-hefe. 8)
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J343MY
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Postby J343MY » Fri Jul 13, 2012 9:13 pm

Big day tomorrow. I'm brewing the third homebrew version of The Nightman Cometh Black IPA. I'm also trying to decide if its a good enough reason to open my last bottle of the one we did at Amsterdam.
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Postby matt7215 » Sun Jul 29, 2012 3:32 pm

10 lbs pilsner

mash @ 150 F

90 min boil

1 oz strisselsplat @ 60min
3 oz strisselsplat @ flameout

t-58 and bret b

i plan on a 1 month primary then into bottles
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JeffPorter
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Postby JeffPorter » Sun Jul 29, 2012 10:43 pm

J343MY wrote:Big day tomorrow. I'm brewing the third homebrew version of The Nightman Cometh Black IPA. I'm also trying to decide if its a good enough reason to open my last bottle of the one we did at Amsterdam.


I know I've said this before, but I absolutely loved that beer! Hope you enjoyed the last of those bottles...
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
atomeyes
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Postby atomeyes » Mon Jul 30, 2012 7:48 am

atomeyes wrote:i'll give it a taste in a month or so when i check its gravity. i can always yank a bag or 2 of oak out.
i assume that this beer will keep on getting better with cellaring in bottles.

so yeah...now I'm thinking that I should go home and yank a bag out tonight while the yeast is in the lag phase.


sampled this beer yesterday. it needs another month or so of bottle conditioning. hopefully it will be ready for Labour Day weekend. its already forming a small pellicle on the bottom of the bottle.

also am trying my hand at a lambic. its been fermenting for 2 weeks without anything overly exciting to report eyeball-wise.

In a few weeks, i'm looking at brewing something stupid-different. going to try a soursop milk hefe. yeah. wish me luck. i think it will taste a hell of a lot better than the description indicates.
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grub
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Postby grub » Mon Jul 30, 2012 10:17 am

atomeyes wrote:sampled this beer yesterday. it needs another month or so of bottle conditioning. hopefully it will be ready for Labour Day weekend. its already forming a small pellicle on the bottom of the bottle.


not sure what you've got on the bottom, but a pellicle forms on top of the beer to protect it from oxygen... shouldn't be much oxygen in the bottle though, so even that would be minimal.

atomeyes wrote:also am trying my hand at a lambic. its been fermenting for 2 weeks without anything overly exciting to report eyeball-wise.


what'd you inoculate it with? I assume you had the usual signs of fermentation, even with bugs.
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atomeyes
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Postby atomeyes » Mon Jul 30, 2012 1:08 pm

grub wrote:
atomeyes wrote:sampled this beer yesterday. it needs another month or so of bottle conditioning. hopefully it will be ready for Labour Day weekend. its already forming a small pellicle on the bottom of the bottle.


not sure what you've got on the bottom, but a pellicle forms on top of the beer to protect it from oxygen... shouldn't be much oxygen in the bottle though, so even that would be minimal.

atomeyes wrote:also am trying my hand at a lambic. its been fermenting for 2 weeks without anything overly exciting to report eyeball-wise.


what'd you inoculate it with? I assume you had the usual signs of fermentation, even with bugs.


shouldn't have said pellicle. I used WLP670, so its some yeast sediment on the bottom. taste-wise, you can tell that its a (saison) brett beer. Its there. but it was fermenting for 3 months. it needs time to grow in the bottle. it was bottled 2 weeks ago, so I figure that another month is needed before its good and another 2-3 months before its great.

for the lambic, i used the White lambic blend. has slow sacc fermentation for the first 2 weeks with a little krausen, but fermentation was there. i think. i hope. (some starsan bubbling in the airlock, but no real hiccuping/bobbing that i noticed). its 17 days later, so not much to notice, other than the surface has settled down slightly.
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grub
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Postby grub » Mon Jul 30, 2012 1:18 pm

atomeyes wrote:shouldn't have said pellicle. I used WLP670, so its some yeast sediment on the bottom. taste-wise, you can tell that its a (saison) brett beer. Its there. but it was fermenting for 3 months. it needs time to grow in the bottle. it was bottled 2 weeks ago, so I figure that another month is needed before its good and another 2-3 months before its great.


sounds like it's on track then.

atomeyes wrote:for the lambic, i used the White lambic blend. has slow sacc fermentation for the first 2 weeks with a little krausen, but fermentation was there. i think. i hope. (some starsan bubbling in the airlock, but no real hiccuping/bobbing that i noticed). its 17 days later, so not much to notice, other than the surface has settled down slightly.


sounds good too. should eventually form a pellicle, depending how you're sealing it. i'd just ignore it for the next 11 months or so.
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atomeyes
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Postby atomeyes » Mon Jul 30, 2012 2:31 pm

grub wrote:
atomeyes wrote:shouldn't have said pellicle. I used WLP670, so its some yeast sediment on the bottom. taste-wise, you can tell that its a (saison) brett beer. Its there. but it was fermenting for 3 months. it needs time to grow in the bottle. it was bottled 2 weeks ago, so I figure that another month is needed before its good and another 2-3 months before its great.


sounds like it's on track then.

atomeyes wrote:for the lambic, i used the White lambic blend. has slow sacc fermentation for the first 2 weeks with a little krausen, but fermentation was there. i think. i hope. (some starsan bubbling in the airlock, but no real hiccuping/bobbing that i noticed). its 17 days later, so not much to notice, other than the surface has settled down slightly.


sounds good too. should eventually form a pellicle, depending how you're sealing it. i'd just ignore it for the next 11 months or so.


its hard to ignore. i have it in my 2nd bedroom (wanted to keep the temp above 70 F throughout the year) and i peek on it every week to see if there's a pellicle or anything interesting happening.

going to buy some sour cherries next summer and do a secondary fermentation on 5 lbs of them (pitted, to eliminate a possible almondy smell and to reduce cyanide)
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dale cannon
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Postby dale cannon » Mon Jul 30, 2012 10:05 pm

Woah, woah. Hold the world phone.

There's cyanide in cherries??
atomeyes
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Postby atomeyes » Tue Jul 31, 2012 6:20 am

dale cannon wrote:Woah, woah. Hold the world phone.

There's cyanide in cherries??


ask the LCBO

matt7215 wrote:10 lbs pilsner



a debate for you....

doing straight pilsner vs adding a lb of mouthfeel grain. I'm always tempted to add in some of the latter for better head retention, etc.

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