Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by Ozarks Mountain Brew, Oct 28, 2017.
doing a Vienna lager, my stock is dangerously low as I've been doing wedding beers lately.
Monitoring fermentation of an altbier I made Sunday. I pitched two sachets of K-47 yeast (German Ale) and it has mostly completed fermentation in three days. At 60 degrees. That stuff was voracious!
Weighed out and milled grains for the Rye Pale Ale I'll be brewing tomorrow if I feel like it (recipe below) Already put it off for one day.
Will be kegging a Mirror Pond like ale after supper.
Planning first brew since april. We are getting cooler nights so a California common. restocking Inventory, updating inventory and cleaning equipment.
Just kegged 5 gallons of Belgian Pale Ale after 15 days in the fermenter. I transferred it by way of low pressure co2 closed transfer.
I put the keg into my kegerator at 34 degrees and will add some gelatin tomorrow.
Also getting my ducks in order for the hurricane pointed at Tampa Bay this weekend.
Good Luck Hope you got plenty supply to last you through.
Got my Mirror Pond like Pale Ale kegged at about 1:00 this morning and brewed the Rye Pale Ale, finally. Just made my 3 day brewing window
Got it down to 78 with the IC and it's sitting in the fermentation fridge cooling down to pitching temp.(66)
That is some crazy Dedication Bob you must be a bit of a night Owl packaging beer at that hour.
I worked 6 PM to 4:30 AM the last 7 years before retiring. Even though it's been 5 years, just can't seem to keep normal human hours. Woke at 1AM this morning and will be aerating and pitching yesterdays Rye Pale Ale as soon as the stone is done boiling.
I'm the up at 6 to brew type, but yeah I feel you. I need to check the porter gravity today and see how the lager is doing in the ferm chamber.
Ordering all the ingredients from my LHBS for a German Alt Ale to brew next weekend.
Brewed one last weekend. Working on a Kottbusser this weekend, kettle-soured so I'm taking the three day weekend to make sure I get it soured enough. The original was likely the result of a stable sour culture so mine will be an approximation at best.
Ordered ingredients for a brown ale and a SMaSH. Also will be cracking open a Black IPA tonight I brewed a few weeks ago.
I currently have a modified Octoberfest in the mash process. I’m going to do a little experiment and see if I can make a passable Octoberfest with a dry ale yeast.
Today for my 323rd Brewers Friend Brew Session is JA's Honey Orange Blonde Ale.
WoW! That's an impressive number! I'm brewing up @Ozarks Mountain Brew Vienna Blonde.
Making the wort for a Kottbusser. Kettle-souring over the next couple days.
Are you going to start dabbling in sours?
This is a great book if you don't have it. I think it's a good read even if you don't brew sours but do enjoy drinking them.
I have it. My dabbling in currently limited to kettle sours. I can do tart but don't care much for funk. Did have a decent Brett sour a few days ago.
My new drain set up worked perfectly! I had about a pint left in my cooler so I'll need to adjust my volumes a hair, but couldn't be happier how well my sparge went...even with 2#'s of rice in the mash.