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I have a brick of 34/70 so its my only lager type beer yeast lol
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What are you doing with homebrew today?
- Thread starter BOB357
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onto planning the next one I suppose
Beauty of a school schedule. Mid week brew day. Got our football coach coming over to brew with me. He gets to do the heavy lifting. 5 gallon batch of Helles.
If weather is ok tomorrow I may brew an American light beer. First time. Basically just for a light easy to drink beer for summer if people show up. I also just want to try making it.
80% briess 2 row
20% flaked corn
14 ibu of something
34/70 slurry warm under pressure
80% briess 2 row
20% flaked corn
14 ibu of something
34/70 slurry warm under pressure
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Staring at my now empty Sunfire Golden Ale keg.
Thinking whether I should tap into my Vienna Lager (only been lagering a month).
Starting to cold-crash a New Glarus Spotted Cow (cream ale) clone-ish.
Thinking about what to brew next.
Thinking whether I should tap into my Vienna Lager (only been lagering a month).
Starting to cold-crash a New Glarus Spotted Cow (cream ale) clone-ish.
Thinking about what to brew next.
No fridge space to cold crash. I put my fermenter in a large laundry bucket and I’ll fill it with ice. I’ll keg it as is tomorrow night r Tuesday b
Picked up ingredients for a blonde ale to brew tomorrow. Got some 2 row and flaked rice to do a partial mash with pilsen DME. Gonna use Simcoe and Kveik to keep it more hoppy-lite than pseudo lager
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Perpetual IPA was my 1st IPA years ago. I still grab a 6 occasionally.
Kegging my American light lager.
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Mashing now and drinking a Pale Ale I brought home last night from the brewery. It isn't miserably hot yet thank God.
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Got done just before I was the one getting cooked. I could not get the wort to pitching temperature, so I put it in the refrigerator. I will take a shower and grab lunch and a beer then pitch when I get back.
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I noticed my kegs are getting a bit low so I need to think about brewing something. I want to do another batch of Brothers Smithwicks. No fresh yeast , just a half pint of the A10 Darkness trub from my last batch..... March..
Trying to make a starter now , I'll see if there is any life in this stuff.
Only one ounce of the Goldings, have sub the rest with who knows what leftovers I have.
Trying to make a starter now , I'll see if there is any life in this stuff.
Only one ounce of the Goldings, have sub the rest with who knows what leftovers I have.
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I'm making this starter. About 6 ounces DME and about a quart and a half water. Started about 1.042 with a refract-o- thing last night. This morning about 1.035 or so. The stir thing was going all night. I turned it off and it appears to be quite active. My question is, what good does the stirrer do? I had read it was to add oxygen to the wort. But that ain't going to happen if it is producing CO2 in a closed up Erlenmeyer Flask.
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its to allow the yeast to grow without fermenting
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A stir plate keeps the yeast in suspension so all the yeast has access to oxygen and sugars in the wort. I spin it on the slow side and just fit some tin foil loosely over the top of the flask so some additional oxygen can enter. That is unless there are fruit flies about. In that case, I wrap it tight and the yeast just has to use the oxygen is started with. There is some debate on whether the stir bar harms the yeast due to sheer-stress. I think that really only applies to yeast manufactures. The amount of yeast we are propagating at the home brew level is pretty small. But just to be safe I usually take my starter off the stir plate when I wake up on brew day and swirl it every time I walk past it. So it spends about 8-10 hours on the stir plate and another 6 hours being shaken & swirled.
