what are you doing with home brew today

Discussion in 'General Brewing Discussions' started by Ozarks Mountain Brew, Oct 28, 2017.

  1. Hawkbox

    Hawkbox Well-Known Member

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    doing a Vienna lager, my stock is dangerously low as I've been doing wedding beers lately.
     
  2. Nosybear

    Nosybear Well-Known Member

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    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!
     
  3. BOB357

    BOB357 Well-Known Member

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    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.
     

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  4. dfj

    dfj Active Member

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    Planning first brew since april. We are getting cooler nights so a California common. restocking Inventory, updating inventory and cleaning equipment.
     
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  5. dharmadog

    dharmadog New Member

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    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.
     
  6. Trialben

    Trialben Well-Known Member

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    Good Luck Hope you got plenty supply to last you through.
     
  7. BOB357

    BOB357 Well-Known Member

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    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)
     
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  8. Trialben

    Trialben Well-Known Member

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    That is some crazy Dedication Bob you must be a bit of a night Owl packaging beer at that hour.
     
  9. BOB357

    BOB357 Well-Known Member

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    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.
     
  10. Hawkbox

    Hawkbox Well-Known Member

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    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.
     
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  11. Mase

    Mase Well-Known Member

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    Ordering all the ingredients from my LHBS for a German Alt Ale to brew next weekend.
     
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  12. Nosybear

    Nosybear Well-Known Member

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    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.
     
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  13. Frankenbrewer

    Frankenbrewer Member

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    Ordered ingredients for a brown ale and a SMaSH. Also will be cracking open a Black IPA tonight I brewed a few weeks ago.
     
  14. Bubba Wade

    Bubba Wade Active Member

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    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.
     
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  15. DanC

    DanC Active Member

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    Today for my 323rd Brewers Friend Brew Session is JA's Honey Orange Blonde Ale.
     
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  16. thunderwagn

    thunderwagn Well-Known Member

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  17. Nosybear

    Nosybear Well-Known Member

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    Making the wort for a Kottbusser. Kettle-souring over the next couple days.
     
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  18. thunderwagn

    thunderwagn Well-Known Member

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  19. Nosybear

    Nosybear Well-Known Member

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    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.
     
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  20. thunderwagn

    thunderwagn Well-Known Member

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    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.
     

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