I brewed today!

[west1m]

I brewed Marzen recipe I found here on BF. It predicted a 1.058 sg into the fermenter. I ended at 1.066, kind of strong. Not too sure how I got so high . I may boil up some water and add it to the fermenter.

 

[Sandy Feet]

Bottled my Sierra Nevada clone over the weekend. First go at bottling with the new set-up took forever but went relatively smoothly. I guess it's time to brew up something else while this one makes itself ready.

View attachment 32879

When I bottled, my wife was still alive. That extra set of hands helped enormously.

 

[Megary]

Brewed a German Altbier today and pitched this pack of 1007. This was how little it blew up (if it blew up at all) in 4 hours. Fingers crossed. I’ll let it go 36-48 hours and at that point, if no signs of life, I’ll pitch a pack of BRY-97. I’m hopeful it won’t come to that though.

 

[BarbarianBrewer]

Brewed a German Altbier today and pitched this pack of 1007. This was how little it blew up (if it blew up at all) in 4 hours. Fingers crossed. I’ll let it go 36-48 hours and at that point, if no signs of life, I’ll pitch a pack of BRY-97. I’m hopeful it won’t come to that though.

View attachment 32917

 

[Ozarks Mountain Brewery]

I brewed a brown ale and kegged my Octoberfest, originally this beer had the dreaded apple flavor but fixed with enzyme

 

[Sandy Feet]

Brewed a German Altbier today and pitched this pack of 1007. This was how little it blew up (if it blew up at all) in 4 hours. Fingers crossed. I’ll let it go 36-48 hours and at that point, if no signs of life, I’ll pitch a pack of BRY-97. I’m hopeful it won’t come to that though.

View attachment 32917

I want to compare notes. I'm either going to keg mine tomorrow or early next week. It depends on how long I stay at the brewery tomorrow. I went the White Labs route with the Altbier yeast. My yeast was old, and it didn't take. I went up to the beer store the next day for a replacement, and it took off after that.
If you don't get something after 24 hours, something is up. If the brewstore couldn't get my yeast, I was going to pitch a Kolsch yeast in it.

 

[Over The Cliff Brewing]

Brewed my El Dorado SMaSH this morning and currently, boiling my End of Summer IPA. A double brew day is part madness and part fun. Homebrewing.....

 

[Sandy Feet]

I kegged yesterday. I mashed on the low end, but I did not anticipate the 74% attenuation that I got. The Alt yeast is not supposed to attenuate that much. I fermented at 65 until low krausen, and I started bumping up temps little by little until I got around 68 after a week. I finished at 1.015, so I guess I have a 6% beer.
I definitely have some IBUS, but I'm waiting to see how it balances out with the malt once it carbs. When it was flat, it tasted pretty good when I chilled the sample a little.
Every new beer is an adventure, and every new day for me is an adventure too.

 

[Megary]

I want to compare notes. I'm either going to keg mine tomorrow or early next week. It depends on how long I stay at the brewery tomorrow. I went the White Labs route with the Altbier yeast. My yeast was old, and it didn't take. I went up to the beer store the next day for a replacement, and it took off after that.
If you don't get something after 24 hours, something is up. If the brewstore couldn't get my yeast, I was going to pitch a Kolsch yeast in it.

My flat pack of 1007 got going around 30 hours post-pitch. I now have a headspace full of krausen and some pushing through the blowoff. Fermenting around 60°F.

 

[Sandy Feet]

I was going to do that if I had to use a Kolsch yeast. The White Labs yeast specifically list temps that are a little higher. 65 was actually on the lower end. I don't know how true this is, but I read that you might want to do something close to a D Rest if going that low.

 

[Craigerrr]

Okay so, multitasking ain't my bag really.
I tried to brew whilst working today.
Let's start with what ended up being about a 4 hour mash...
Then an afternoon zoom with our financial person.
Interlaced with what turned out to be a busy work day, busy being more about complexity than volume.
The funnest part was transferring to the fermenter, the VOSS from the previous batch was totally not expecting fresh wort and was already getting busy before transfer was finished!
Oh, did I mention a bit of a stuck mash and a slight overflow to boot!
A little late documenting the cold break too.

 

[Craigerrr]

Ah geez, I forgot to say what I brewed...
That is My APA (Annabrit Pale Ale).
Further complications were the unintended, but welcomed increase in efficiency of a 4 hour mash. Ended up way over on gravity. Added a liter of water, and left the 130 grams of DME I had planned to use in the cupboard. Still way over gravity, it will be in the neighborhood of 6.3% instead of the intended 5%. I hope it has enough bitterness to support the gravity.
I think the lesson here is to revisit my mashing process for my regular brew days and take advantage of potential improvements in efficiency. Back to the drawing board, but in a good way.

 

[Sandy Feet]

Ah geez, I forgot to say what I brewed...
That is My APA (Annabrit Pale Ale).
Further complications were the unintended, but welcomed increase in efficiency of a 4 hour mash. Ended up way over on gravity. Added a liter of water, and left the 130 grams of DME I had planned to use in the cupboard. Still way over gravity, it will be in the neighborhood of 6.3% instead of the intended 5%. I hope it has enough bitterness to support the gravity.
I think the lesson here is to revisit my mashing process for my regular brew days and take advantage of potential improvements in efficiency. Back to the drawing board, but in a good way.

Sorry about the brew day.
When we can laugh, it is all good and still a hobby.
When I do get a chance to brew, that is why I like to do it very early. It is quiet, and I don't usually F up as much. Plus, I have fun trying to horrify Mom (actually just tease) with a beer picture around 7:30 AM ( I normally only drink one until I am done).
The two best things to start before sunrise: A good brew day and a trip to the beach.

 

[Craigerrr]

Sorry about the brew day.
When we can laugh, it is all good and still a hobby.
When I do get a chance to brew, that is why I like to do it very early. It is quiet, and I don't usually F up as much. Plus, I have fun trying to horrify Mom (actually just tease) with a beer picture around 7:30 AM ( I normally only drink one until I am done).
The two best things to start before sunrise: A good brew day and a trip to the beach.

It's all good, a bad day brewing and working is better than a bad day working, er something like that. It won't be what it was intended to be, but it will be what it will be

 

[Craigerrr]

Que Sera Sera Golden Ale?

 

[Craigerrr]

But no, it will be my bastardized version of @Sunfire96 's Q3 English Golden (Strong) Ale

 

[BarbarianBrewer]

Following the Procrastinator's Rule: "Better late than never", I finally brewed @Yooper's Dark Mild (2024 Q4). The only substitution (apart from malt brands) was the yeast; I used Imperial A10 Pub saved from a previous starter. Since I'm not pressure fermenting I'm using my Speidel, which I actually prefer over my All Rounder. The only thing it can't do is pressure ferment but that is fine. I've come up with a way to do pressure transfers so I can use it and yet avoid introducing O2 when racking to the keg.

 

[Simonpyman]

Following the Procrastinator's Rule: "Better late than never", I finally brewed @Yooper's Dark Mild (2024 Q4). The only substitution (apart from malt brands) was the yeast; I used Imperial A10 Pub saved from a previous starter. Since I'm not pressure fermenting I'm using my Speidel, which I actually prefer over my All Rounder. The only thing it can't do is pressure ferment but that is fine. I've come up with a way to do pressure transfers so I can use it and yet avoid introducing O2 when racking to the keg.
View attachment 32982

Nice! i brewed that not too long ago

 

[Over The Cliff Brewing]

Following the Procrastinator's Rule: "Better late than never", I finally brewed @Yooper's Dark Mild (2024 Q4). The only substitution (apart from malt brands) was the yeast; I used Imperial A10 Pub saved from a previous starter. Since I'm not pressure fermenting I'm using my Speidel, which I actually prefer over my All Rounder. The only thing it can't do is pressure ferment but that is fine. I've come up with a way to do pressure transfers so I can use it and yet avoid introducing O2 when racking to the keg.
View attachment 32982

I've got a 7 gal Speidel that I haven't used in years now that I do 2.5 gal batches.

 

[Kele]

I brewed my first-ever self*-designed all-grain recipe, and of course things went off the rails a bit. Turns out I can't fit 8kg of grain into my 30l brew tank, so I mashed about 5.5kg of the grain I'd already cracked, then steeped the remaining 1.5kg in a pot on the stove. I managed to fit all the resulting liquid into the tank for the boil, so we'll see how things shake out. Ended up with a 1.072 OG in the end, which I am choosing to see as a pretty positive sign of things to come. Wish me luck.

* Ushered into being by you helpful folk, of course.