Utilized a step mash for the first time today for this batch of Shady Boh. 15 minutes in the beta range, then 45 in the alpha range. We'll see how it affects the final product 
I brewed today!
- Thread starter The Brew Mentor
- Start date
- Joined
- Jul 19, 2019
- Messages
- 2,063
- Reaction score
- 5,058
- Points
- 113
Just moved my Early Warning IPA to the new 3 gal Fermonster fermenter. I'm going to use CellarScience Cali yeast for the first time.
- Joined
- Jul 19, 2019
- Messages
- 2,063
- Reaction score
- 5,058
- Points
- 113
That kettle looks huge.Utilized a step mash for the first time today for this batch of Shady Boh. 15 minutes in the beta range, then 45 in the alpha range. We'll see how it affects the final product
View attachment 14777
Thats my mash tun
it's a 5 gallon Rubbermaid cooler. Brewbag is cheaper than a false bottom, and I didn't want to make a manifold.
- Joined
- Jun 27, 2019
- Messages
- 2,384
- Reaction score
- 7,096
- Points
- 113
Coffee Stout. The coffee, from a local roasting company, will be added “dry bean” later on. The base Stout is my tried and true, and all numbers were hit spot-on. That’s not saying anything though because they should, given how many times I’ve brewed this.
Spur of the moment decided to brew next weeks Vienna lager today. About to start the boil
You’re gonna get through your brewing schedule early, aren’t you Josh?
I’ll blame all the bad influences on the zoom
I can’t be blamed.
- Joined
- Jul 19, 2019
- Messages
- 2,063
- Reaction score
- 5,058
- Points
- 113
Day 3 in fermentation of my SMaSH Hoppington Ale. I did a full volume mash 7 1/4 gal with 12 lbs of grain. This pretty much maxed out the 35L Brewzilla. Hit all the numbers and the post boil sample was pretty tasty.
I brewed my fifth batch of Herm’s Amber Ale today, and it was a relaxed and pleasant brew day. The mash sat, well insulated and uninterrupted for the full 60 minutes. My pre-boil gravity and volume were very close to recipe values, O.G. hit the mark, with volume as expected. On the fly, I decided to pitch Voss Kveik, from an open packet. Just 6 hours after pitch, krausen is forming under a bubbling airlock. Brewing sure is fun.
Watching kveik go off is quite a thing. Over the course of less than 2 hours, it went from a clearing wort with a few surface bubbles to thick, expanding krausen. Bubbles went from every 5 seconds to multiple bubbles per second. There should be enough capacity in the top of that FerMonster .......
It sure does go nuts. I’m going to use it this summer for a run of things.
I've been using S04 for my one gallon batches for a while now, but pitched Voss kveik into my latest batch. I had gotten used to how civilized and dignified S04 was during fermentation, never stepping out of line even once. But then the kveik batch overflowed the first night and I woke up to the carboy sitting in a 1/4 inch of beer
Krausen has receded a bit this morning, having maxed at about an inch thick. The bubbles are still very active, while the fermenting beer roils as if boiling. Quite a sight to behold.
3 gallons of Bob Toot's Cream ale. I skimmed as much of the hot break as I could, whirpooled/siphoned to the fermenter to leave behind the kettle trub, and used my typical Irish moss. Let's see if I can keep the clarity until consumption
I forget who said it but - "start with clear beer, end with clear beer"!
