What are you doing with homebrew today?

Brew Cat said:
At least 158 and get rid of the crystal 60 IMO
What yeast again?
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S-04
I have brewed this one numerous times and have changed very little from the "kit" recipe I got from my LHBS back in 2018.
Original recipe called for US-05, and was for 5.6% ABV.
Looking closer now, at some point I went from 1# of flaked to 2#, and seem to have scaled back the chocolate and brown malts since then.
I will revisit and mess around with the recipe before brewing again.
 
Craigerrr said:
S-04
I have brewed this one numerous times and have changed very little from the "kit" recipe I got from my LHBS back in 2018.
Original recipe called for US-05, and was for 5.6% ABV.
Looking closer now, at some point I went from 1# of flaked to 2#, and seem to have scaled back the chocolate and brown malts since then.
I will revisit and mess around with the recipe before brewing again.
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Original
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This batch, moved the late boil additions to a hopstand.
Reason for this is that removing the steam condenser to add such a small amount of hops is a pain.
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Well I wouldn't have used us-05 but you have and liked it. I usually go US-04 or been enjoying Notty lately in the British ales maybe they attenuate a bit less
 
Craigerrr said:
Split kegged the Coffee Porter, filled an 11 liter keg to take to the trailer, put the rest in a regular keg and threw it in the keg fridge.
Sample is okay, don't think I would want much more coffee flavor, but if I did, I think I would also add a bit of lactose.
Didn't get the body that I have had in the past with this recipe, not sure why, but maybe I should mash higher next time.
I mashed at 68C (154.4F), so I may bump that up next time to 69 (156.2) or 70 (158).
I guess this will make it a bit more drinkable in the warmer weather, still a bit disappointed with it though.
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I do Porters at 154. That should be fine. If you want a little body, I like to do a pound of flaked oats in a 5 gallon batch.
Sorry, didn't see the oats. I think it might be the extract. 154 and flaked oats all grain should have some body. When I started on extracts, I had that problem particularly with darker beers.
 
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Sandy Feet said:
I do Porters at 154. That should be fine. If you want a little body, I like to do a pound of flaked oats in a 5 gallon batch.
Sorry, didn't see the oats. I think it might be the extract. 154 and flaked oats all grain should have some body. When I started on extracts, I had that problem particularly with darker beers.
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It's only 1# of DME, makes it a little more comfortable with mash volumes to brew a higher gravity in my machine. Also I used 2# of flaked Oats in a 5 gallon batch. I'm not disappointed, it is good
 
I'm glad you like it. I know you can't get liquid right now either. If at some point you can, a Guinness stain yeast will make a big difference. S-05 will allow it to attenuate better and finish dry, but a Guinness yeast will give it a little extra something something. My Porter with WLP004 is probably one of the better beers that I have made...well, except the hazy that someone recently led me down the path kicking and screaming about 6oz of hops LOL.
For what it is worth, my idea of a dark beer in the low 5s:
63% Maris Otter
13% Munich I
9.3% Flaked Oats
7.4% Chocolate 350
3.7% White Wheat
3.7% Crystal 120
2 oz Fuggle @60
1oz EKG@30
WLP004
154 Mash for 70 minutes
60 minute boil
I guess Florida spring water would be somewhat of a balanced profile?
 
Sandy Feet said:
I'm glad you like it. I know you can't get liquid right now either. If at some point you can, a Guinness stain yeast will make a big difference. S-05 will allow it to attenuate better and finish dry, but a Guinness yeast will give it a little extra something something. My Porter with WLP004 is probably one of the better beers that I have made...well, except the hazy that someone recently led me down the path kicking and screaming about 6oz of hops LOL.
For what it is worth, my idea of a dark beer in the low 5s:
63% Maris Otter
13% Munich I
9.3% Flaked Oats
7.4% Chocolate 350
3.7% White Wheat
3.7% Crystal 120
2 oz Fuggle @60
1oz EKG@30
WLP004
154 Mash for 70 minutes
60 minute boil
I guess Florida spring water would be somewhat of a balanced profile?
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I like the Faucets Married Otter
I've used other grains in my British ales when I didn't have the MO but I do like it. As far as drying out . I mash hotter. Never understand why people are afraid of the higher mash temps
 
Sandy Feet said:
I'm going to be in Colorado next week, and they are supposed to have quite the beer scene. I'm also hoping for some ideas when I hit some of the breweries:) From the looks of it, I'm going to freeze my ass off going from 70/90 to 45/65, but I think it will be fun even if it feels like winter.
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Well looking over the map not far from Great Divide is Reverence, which I've not been but would like your feedback if you go. Also near is Crazy Mountain which I have been when they were up in Edwards but not since they expanded and moved down to Denver. If you have a wait in DIA there is a Great Divide Pub, good food
 
Sandy Feet said:
I'm going to be in the RiNo area of Denver. To the others, we have many more than 4 that are good. When my wife was alive, we used to hit something different almost every weekend. After she passed, I frequent just a few of them because they are the ones where I am very comfortable these days trying to rebuild a life.
If I stuck around next week here, I would roast in the mid 90s. I go on vacation, will probably freeze, and have a bunch of winter clothes packed as I guess it will be mid 60s during the day LOL.
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RiNo has so many good places you won't go wrong. We have been in the upper 80's and low 90's during the day. Down to about 60 at night so you should be good.
 
Looking at my next brew an English Pale Ale, I already had the mash temp planned for 69C (156F), adjusted the salt and acidulated malt levels to bring the mash pH up a little over 5.5. Not a dark beer, but one that should definitely have some body. This is a recipe that I got from my favorite Craft brewer.
Using Rahr Pale with some Honey Malt, Carafoam, and GNO.
Gets 20 grams of Galena at 60, and 28 grams of EKG at flameout for 10 minutes before chilling.
Using Notty for the first time on this one.
Hope to knock it out in the next couple of weeks.

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My next pale I may try the IPA mash start 145f then raise to 158F for the back half
 
Spent part of today doing some research on a George Washington Small Beer. I found an original recipe. So, when I get back from my tri, I will likely do a one gallon batch to see how it does, then consider a larger 5 gallon batch.
 
FleetingSmoke said:
Spent part of today doing some research on a George Washington Small Beer. I found an original recipe. So, when I get back from my tri, I will likely do a one gallon batch to see how it does, then consider a larger 5 gallon batch.
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What pray tell is a George Washington Small? I presume it is 200+ year old style/recipe.
Watched a documentary on the first (and possibly most important ever) president, it was a great watch, learned a lot!
 
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