Experiminting with a lower wattage boil and extra stirring in the mash. IF I'm guessing right, Shady Boh should come out at about the same ABV, at a slightly higher volume. Probably lose 3-4 ibu's, but it's a malt driven beer anyway.
Efficiency was up 1 point, from 73% to 74%(was expecting 2), volume is up from 5.5 to 6 gallons(2500w boil vs 3500w). Will be a touch lighter than usual,
Amen sure is! I just haven't brewed in awhile and I get a bit edgy you k ow just gotta scratch that itch.
Woke up with a 100' fever and feel like crud. Anybody want to come over and aerate this wort and pitch yeast for me?
That sucks! How'd the limey bastard go over btw? I assume it was for a party? Take any pics in the glass?
I just crushed the grain for Herms Azacca Wheat Ale! @Herm_brews - I wish I could say I copied the recipe exactly but I just didn't have all the same ingredients... No 2 row - so I used Floor Malted Bohemian instead. - I have actually never used 2 or 6 row barley so I am not even sure how different it will be! Used the last of my American White Wheat so I hit 33% wheat versus 42... Don't have Azacca hops so I'll use something else - probably Cascade but maybe Summit? I guess I'm not actually making Herms Azacca Wheat Ale! LOL - But I'll be mashing in an American Wheat Ale tonight that will hit very similar numbers! (My first American Wheat Ale at that!) I haven't made a Wheat Beer in a couple years! Like 3-4 years!
It went over well! We drank about 2 gallons at the party. We were using aluminum solo cups, so no photos of the beer. But I did post one yesterday in 'What are you Drinking?' while I was brewing https://www.brewersfriend.com/forum...-drinking-right-now.2751/page-574#post-163595
Doing nothing for homebrew as I dismantled my brewing corner. Painting the back wall.... 2 layers And then I need to bottle simple saison cider & saison beer
Kegged a “Saison” brewed with the new(ish) Lallemand Farmhouse non-diastaticus yeast. Went from 1.052 —-> 1.008. About 85%. All grain malt bill, 90 minute mash at 152, no sugar added, fermentation temp went from 66F at pitch to about 74F at peak yeast activity before falling back to around 68. Sample at packaging was really nice. Definite Saison character, a bit of lemon, spicy bite, nothing funny or “off”. Looking forward to this.
Appreciate it. I had the energy earlier to get the yeast pitched. It's starting to ramp up so the spunding valve is on now too
Started cold crashing my Tombstone kit brew. At 7%+ alcohol content, not too sure what to do with it. Certainly not my usual drinking brew...
I bottled my w00t stout clone that I have been bulk aging since November. Even without carbonation it tasted great! Lots of bourbon oak aromas and a vinous plum/raison flavor. Swirling in a wine glass shows it has strong legs like a good wine. Really looking forward to drinking this one over the next few years. I added CBC-1 yeast to the bottling bucket. In the past, when I didn't re-yeast at bottling, the beer never carbonated properly.
