What're you brewing right now?

[groulxsome]

Brewed an IPA last weekend with Simcoe, Citra, and Amarillo. It smells amazing near the fermentor. Posted the design concept hereand a little brew report here. Feedback on what I could do better is always welcomed!

It looks like you didn't make a yeast starter. If that's the case 1 smack pack is definitely underpitching for that beer. Otherwise looks good.

I know I'm pushing my luck not making a starter. This is only my second batch on my new all grain system so I'm trying to not introduce too many new variables at once. But, yah, starters are going to be included in the next brew.

Opinons on the necessity of stir plates?

[JasonTremblay]

Opinons on the necessity of stir plates?

Here's a good place to start when it comes to starters:

http://www.mrmalty.com/calc/calc.html

The deal with stir plates is that, for a standard gravity starter (1.040ish), you can grow ~twice as much yeast with the same volume of starter as compared to making a simple starter. It's not such a big deal with 20L batches of standard strength beers but becomes a bigger deal when you brew big beers or larger volumes.

Just for a data point: for a 20L beer with an OG of 1.075, you're looking at 1 vial plus a 4L simple starter. Or 1 vial + a 1.5L vial with a stir plate.

The other thing with stir plates is that the yeast drops out MUCH faster. So, out of that 1.5L starter, you're dumping in maybe 400ml of slurry after a couple days. With a simple starter ... you're either waiting longer for the yeast to drop out, or pitching more volume into your beer.

Jason

[atomeyes]

i bought my stir plate from that dude in the states. it is worth it.

you can't go wrong by building a starter. you can only make your beer better.

you may not notice it in taste for yeasts like WLP001, but if you are using saison or belgian yeast, you are increasing the odds for a tasty outcome.

[matt7215]

yesterday i made a chinook bitter:

4.5 lbs LDME

1 lb 2row

1/2 lb brown malt

1 oz chinook @ 10min

1 oz chinook @ flameout

1 oz chinook hopstand

US04

OG 1.046



also made:

5 lbs pils malt

2 lbs pale wheat malt

1 lb raw wheat

no hops

ran off one gallon onto .5lbs of pils malt to sour for a week

boiled 4 gallons and pitched belle saison yeast

will blend back the 2 portions next week, ferment for about a month then dry hop for a week before bottling

[markaberrant]

Brewed this yesterday, kicked off my 2013 brewing with a bang!

10 gallons

32lbs 2 row
4lbs sugar

6oz appollo @ 90
6oz amarillo @ 20
6oz centennial @ 20
3oz amarillo @ 0
3oz centennial @ 20

US-05

OG - 1.084
IBU - 260

[J343MY]

I also brewed yesterday

10 lbs pils malt
2 lbs wheat malt

2 oz Nelson Sauvin at Flameout

Wyeast 3711

Will dryhop with 3oz Nelson Sauvin

[matt7215]

I also brewed yesterday

10 lbs pils malt
2 lbs wheat malt

2 oz Nelson Sauvin at Flameout

Wyeast 3711

Will dryhop with 3oz Nelson Sauvin

i cant wait to drink this beer

[J343MY]

I also brewed yesterday

10 lbs pils malt
2 lbs wheat malt

2 oz Nelson Sauvin at Flameout

Wyeast 3711

Will dryhop with 3oz Nelson Sauvin

i cant wait to drink this beer

You and me both.

[groulxsome]

I brewed a kinda Belgian Dirty-Blonde? Something like a Abby Single maybe (Beau's Farmtable or Russian River Redemption) with some more American wine-y character aroma hops. Smelled promising!

7# Pilsner
2# Crystal 40L
0.5# Biscuit
0.5# Rye
0.5# Wheat Malt

1/4 oz Magnum (60)
1/2 oz Nelson Sauvin (10)
1/2 oz Nelson Sauvin (2)
1 oz Citra (0)

WLP530 (Abby Ale) (Yes, I used a yeast starter this time - 1.5L)

(Longer description post.)

[atomeyes]

did a co-brew yesterday. 2 x 6 gallons.
both used Crooked Stave's 01 yeast that was gifted to me (a unique brett strain).

did a belgian blonde with 6 gallons and a saison that we'll brett up in 3 weeks.
happiness is waking up and seeing very active fermentation 13 hrs later.

[JesseMcG]

I also brewed yesterday

10 lbs pils malt
2 lbs wheat malt

2 oz Nelson Sauvin at Flameout

Wyeast 3711

Will dryhop with 3oz Nelson Sauvin

This sounds interesting... no 60 min hop addition?

Also - what temp will you ferment this at, and why?

[atomeyes]

60 min hop additions are overrated (depending on your style).

[J343MY]

I also brewed yesterday

10 lbs pils malt
2 lbs wheat malt

2 oz Nelson Sauvin at Flameout

Wyeast 3711

Will dryhop with 3oz Nelson Sauvin

This sounds interesting... no 60 min hop addition?

Also - what temp will you ferment this at, and why?

I do a fairly long hop stand after boiling, so I'll get enough IBUs from that. I don't want a whole lot of bitterness in this beer anyway.

Fermenting at about 70F, because my basement is low to mid 60's.

[JesseMcG]

60 min hop additions are overrated (depending on your style).

I realize that 3711 is a beast and will yield a beer dry as a bone, which might be why there is no bittering addition. I'm just curious to know more of the motivation from the dude doing the brewing, so I can learn.

Your posts grow increasingly useless.

[JesseMcG]

I also brewed yesterday

10 lbs pils malt
2 lbs wheat malt

2 oz Nelson Sauvin at Flameout

Wyeast 3711

Will dryhop with 3oz Nelson Sauvin

This sounds interesting... no 60 min hop addition?

Also - what temp will you ferment this at, and why?

I do a fairly long hop stand after boiling, so I'll get enough IBUs from that. I don't want a whole lot of bitterness in this beer anyway.

Fermenting at about 70F, because my basement is low to mid 60's.

Cool, thanks.

This recipe sounds great, I think I'm going to try it as well.

I don't do a hop stand so do you think I should add a small bittering addition?