What's your next brew

Got the brown ale mostly sorted; thanks everyone for their recipe input. That'll be brewed towards mid-late October to be ready for Thanksgiving

Next up I want to redo a brew recipe that was basically a base grain experiment: 100% Munich II. It'll be a smash recipe with Triumph hops to about 35-40 IBUs. Gonna call it Fault Bier, because it's a beer for fall and a pseudo/false altbier :D
 
Sunfire96 said:
Got the brown ale mostly sorted; thanks everyone for their recipe input. That'll be brewed towards mid-late October to be ready for Thanksgiving

Next up I want to redo a brew recipe that was basically a base grain experiment: 100% Munich II. It'll be a smash recipe with Triumph hops to about 35-40 IBUs. Gonna call it Fault Bier, because it's a beer for fall and a pseudo/false altbier :D
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That's going to be a challenge to ferment out. I'm sure it can be done but I was using MII as the base for my Märzen the last 2 years and it was a long time in the fermenter. The yeast was fine; did a starter and repitched on 4 more beers. I think I got down to 1.012 - 1.014.

I think the last single malt I did was ... Red-x. Looking forward to seeing how the Faultbier turns out.
 
Dave Y said:
That's going to be a challenge to ferment out. I'm sure it can be done but I was using MII as the base for my Märzen the last 2 years and it was a long time in the fermenter. The yeast was fine; did a starter and repitched on 4 more beers. I think I got down to 1.012 - 1.014.

I think the last single malt I did was ... Red-x. Looking forward to seeing how the Faultbier turns out.
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I'm not too worried as I've done a 100% Weyermann Munich II batch before and it turned out great

https://www.brewersfriend.com/forum/threads/base-malt-comparison-project.15691/
 
I just apparently finished my rye Pilsner that I brewed on Sunday ... 1.050 SG, 1.011 achieved by Noon today so 3 full days, 19 hours pitch to reducing the temp for eventual cold crash. Never had a lager finish this fast.

It is fermented under pressure at 55F to start, raised to high 50's at 1.030, 60F yesterday. Yeast was Mangrove Jack Bavarian lager, 3rd pitch.

This moves up my SHIPA to on deck.
 
Sunfire96 said:
I'm not too worried as I've done a 100% Weyermann Munich II batch before and it turned out great

https://www.brewersfriend.com/forum/threads/base-malt-comparison-project.15691/
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Yeah me too. I enjoyed one I made before. https://www.brewersfriend.com/homebrew/brewsession/446640 Called it Munich 70 since it came from a book and that was a typical 1870 recipe for a Munich lager.
IMG_2754.png
 
Dave Y said:
I just apparently finished my rye Pilsner that I brewed on Sunday ... 1.050 SG, 1.011 achieved by Noon today so 3 full days, 19 hours pitch to reducing the temp for eventual cold crash. Never had a lager finish this fast.

It is fermented under pressure at 55F to start, raised to high 50's at 1.030, 60F yesterday. Yeast was Mangrove Jack Bavarian lager, 3rd pitch.

This moves up my SHIPA to on deck.
Click to expand...
Sounds good. Even though FG is reached, remember your yeasties are still doing things. Give them a couple days to finish before you crash.
 
Tomorrow I'll be brewing the Fault Bier (amber lager/altbier adjacent thing) then followed by -> Rye IPA (hoping for red, it might be amber) -> Nut Brown Ale -> and then a dark lager similar to Iron City Dark, which was my favorite beer when living in Pittsburgh several years ago. This one will just be pilsner, minute rice, chocolate malt, and carafa. And probably another round of On Tap Golden Ale to get something light and hoppy on between all this amber, brown, and dark stuff

Should have quite the stockpile whenever I decide to start drinking beer again :D
 
Sunfire96 said:
Tomorrow I'll be brewing the Fault Bier (amber lager/altbier adjacent thing) then followed by -> Rye IPA (hoping for red, it might be amber) -> Nut Brown Ale -> and then a dark lager similar to Iron City Dark, which was my favorite beer when living in Pittsburgh several years ago. This one will just be pilsner, minute rice, chocolate malt, and carafa. And probably another round of On Tap Golden Ale to get something light and hoppy on between all this amber, brown, and dark stuff

Should have quite the stockpile whenever I decide to start drinking beer again :D
Click to expand...
That's more beers than some breweries! :D
 
Sunfire96 said:
Tomorrow I'll be brewing the Fault Bier (amber lager/altbier adjacent thing) then followed by -> Rye IPA (hoping for red, it might be amber) -> Nut Brown Ale -> and then a dark lager similar to Iron City Dark, which was my favorite beer when living in Pittsburgh several years ago. This one will just be pilsner, minute rice, chocolate malt, and carafa. And probably another round of On Tap Golden Ale to get something light and hoppy on between all this amber, brown, and dark stuff

Should have quite the stockpile whenever I decide to start drinking beer again :D
Click to expand...
Wow! That’s a lot of beer! Wish I could brew more often but space is tight
 
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