What are you doing with homebrew today?

[Craigerrr]

Mashing

 

[Craigerrr]

Haven't brewed for a while, forgot to add salts to the mash, added them after about 70 minutes, letting it recirc for another 15 minutes. I need to make a point of brewing more often...

 

[Megary]

Also mashing.

Lemon Farmhouse. Using the lemons in the mash (mainly as a pH adjustment) and their zest at flameout.

 

[Craigerrr]

Also mashing.

Lemon Farmhouse. Using the lemons in the mash (mainly as a pH adjustment) and their zest at flameout.

View attachment 32400

Fancy!

 

[Craigerrr]

About a half liter over volume, but OG was spot on. 20 grams of Galena @ 60, 28 grams of EKG at flameout, and will let that stand for 10 minutes before chilling.

 

[Dave Y]

my keg of amber ale ran dry. Therefore, it is --past-- time to make some beer.

FIFY !
The recipes look good btw.

 

[Ward Chillington]

After losing my mind for a while to my fishing pursuits...

ya know Herms........there's a lot of other pursuits that men lose their mind over...No need to apologize for putting food on the table!

 

[Craigerrr]

I've never used Nottingham before. Planning to ferment at 20C/68F, is 23C/73.4F too warm to pitch? Should I wait until it comes down to 20, or go ahead and pitch now?

 

[Josh Hughes]

It will probably not take too long to drop to 68 since you use a fermentation fridge? Maybe just wait till it drops. I haven’t used that yeast in a few years. I did ferment at 68 with it.

 

[Megary]

I've never used Nottingham before. Planning to ferment at 20C/68F, is 23C/73.4F too warm to pitch? Should I wait until it comes down to 20, or go ahead and pitch now?

Agree with Josh, I’d cool it down a good bit more. Notty is pretty forgiving over a wide temp range, but I’d rather pitch cool, say low to mid 60’s F, and let it warm from there.

 

[Craigerrr]

Thanks guys

 

[Craigerrr]

Cold break

 

[Simonpyman]

What should have been a simple transfer from one keg to another keg ended up with a beer line not even associated with the new beer (was connected to the a commercial keg) springing a leak spraying beer all inside the kegerator tower and down inside the kegerator. After much frustration i found the leak inside and reattached #3 beer line to faucet. Fun times! At least the beer tastes good, coming in at ~2.8%

 

[Brew Cat]

Haven't brewed for a while, forgot to add salts to the mash, added them after about 70 minutes, letting it recirc for another 15 minutes. I need to make a point of brewing more often...

Probably to late to make a difference
Did you check the gravity before and after adding them.

 

[Brew Cat]

I've never used Nottingham before. Planning to ferment at 20C/68F, is 23C/73.4F too warm to pitch? Should I wait until it comes down to 20, or go ahead and pitch now?

Pitch it
Love Notty

 

[Craigerrr]

Probably to late to make a difference
Did you check the gravity before and after adding them.

I did not, conversion was good though.

 

[Craigerrr]

Pitch it
Love Notty

I pitched at 20C about a half hour ago

 

[Craigerrr]

Just had a peek, the Notti is busy this morning

 

[TerryDowning]

Just had a peek, the Notti is busy this morning
View attachment 32420

Notti is a beast!!

 

[Craigerrr]

Notti is a beast!!

This is my first time using it, it is quick to get started (12ish hours).
At 20C how quick does it ferment out?
I am hoping to spund it for free carbonation