Brewing With Total Confidence
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Discussion in 'Brewing Photos & Videos' started by BOB357, Mar 4, 2021.
Took 2 minutes to get all the gear ready for tomorrow’s Barleywine. Go big or go home, as they say.
Oh yeah hope it goes to plan from my one I did a few years back id dial back your efficiency setting a bit and have some DME handy ti prop up gravity if need be.
Me I just pitched the yeast for Gesture cleaned recieving keg cleaned kettle cleaned beer lines and put everything to bed.
Brewed an ipa, numbered all the kegs with cow tags and put up a inventory board.
I lowered my efficiency for sure as you say…a built in fudge factor. I don’t have DME, but I’m adding some corn sugar to the boil for some cheap and easy gravity points. And I crushed my grains super fine. The goal is somewhere in the mid 90’s, but I’ve never pushed it this far before so the error bar will be quite large. We shall see. If I miss my numbers I just won’t call it a Barleywine, I’ll find another style that fits.
First batch with the new water?? I hope you didn't move to coastal Virginia!
You are thinking of @Sunfire96. I’m still happily brewing in NE PA.
Just packaged (31 pts) of Three Legged Dog a NEIPA. Wow even though I say so myself this is juicily FAB. My first NEIPA and I like them. The Verdant IPA yeast is an absolute monster!!! Lots of thick creamy krausen and loads in the fermenter. I have kept back a litre of it to see if I can use it again - at this rate I think I will.
A much welcome sample.
I just packaged this proper case of Herm’s Amber Ale. A sample tasted just as it should. OG was 1.058, FG 1.010 for 6.3% abv. Next weekend I’ll do a quality control check.
Additionally, I just poured off the yeast slurry (aka trub) into a sanitized mason jar for use in future brews.
Just now, I checked gravity on my Memorial Day IPA, and since it is at FG, I added a dry hops charge - 14 grams of Citra pellets for the next 6 or 7 days. The sample tasted good. I will bottle this batch by next weekend.
And just as I finished adding dry hops to Memorial Day IPA, my wife says “Let’s make cider” so that is exactly what we did. On this gallon of Martinelli’s, we used Safale S-04. Oh yes, I also mixed up a pizza dough for a pie tonight.
Now I have started working on my copy of @AHarper ‘s recipe for Mannequin Pees, which I will need to research a bit to see what ingredients I can get from lhbs. I know I can get Maris Otter but not sure about Amber Malt or Crystal 90. It seems that I have seen Belgian candy sugar in one or both shops, and the hops and yeast should not be a problem. Hopefully I will have this lined up to brew next Monday.
The Amber Malt is pretty much a necessity. I like what upping the BU/GU ratio.
LOL...I am indeed @Megary ...From the what were you drinking then string....not enough coffee!
As is right now, my BU/GU ratio is 0.3. I like hops. How high did you go, and what/when did you add?
I took it up to 31 IBUs, 1ounce of each of the hops, same schedule.
Brewing an 80 shilling right now.
Checking In on the Gesture.
See Steve you can do brewing n baby duties she loves checking out all the bits and bobs
Down at 1.006 and smelling sublime!
I love mosaic
I think I'm going gunna get a clipboard n brew sheets staying with fermentor from now on...
Took off the spunding valve. I’m at day 2 of 1.013 and some good pressure has built up. Was supposed to be 1.010 but it won’t get there. I had a mash issue I’m guessing is the issue. Rookie mistake. I never pay super close attention to my Gigawort during a mash other than an occasional stir. It didn’t read 152 where I wanted after 20 minutes so I turned the high watt button on. When it hit 152 I turned it off. Immediately it said 170, I checked it with a thermometer and it was 170. Took a while to get it back down in the 150s. But a few points won’t bother me.
Live and learn Josh.
Brew, learn, repeat