What are you doing with homebrew today?

Josh Hughes said:
I was getting ready to brew, even though it’s 36 degrees. Until I did some quick math and realized with brewing 2 larger batches in a row I am quite stocked up. Need to have a party. I enjoy the brewing process enough I need to stick to small batches.
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what size batches do you brew? I may start doing some 3 gallon batches but need to work up some recipes
 
Brew Cat said:
what size batches do you brew? I may start doing some 3 gallon batches but need to work up some recipes
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Usually 3. Last 2 were 5 and one before 4.5. I’m the only one at my house that drinks it. I did a big stock up when we got settled in the house. I mean I’m quite happy with the 3 I have on tap; dunkel, Helles and bitter. I just enjoy the process so I hate to not brew more often. My slurry is from last brewday on Nov 8. That is another concern. I’ll brew before Christmas for sure.
 
Today is my day of N/A brewing reckoning. Been at it ALL DAY
Everything is backwards, instead of trying to make numbers, I'm trying to avoid numbers !!! sort of. pH has been a challenge, and the mash WAY overshot my recipe, so I've been adding r/o water to the mash, then screwing up my pH, adding acid, repeat.

Got it chilling now as of 1730 CST.
 
Dave Y said:
Today is my day of N/A brewing reckoning. Been at it ALL DAY
Everything is backwards, instead of trying to make numbers, I'm trying to avoid numbers !!! sort of. pH has been a challenge, and the mash WAY overshot my recipe, so I've been adding r/o water to the mash, then screwing up my pH, adding acid, repeat.

Got it chilling now as of 1730 CST.
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Interested to hear your process
Years ago I used to brew one for my tee totaling wife.
 
Kegged the 5.5% Hazy, filled a mini keg which is to go with on Christmas day, the rest into a full size corny to go on tap. I had enjoyed a healthy amount of it out of the fermenter, no patience...
Cleaned the fermenter, and will doing prep for tomorrow to Brew, finally, @Minbari 's sweet stout tomorrow, and about bloody time I did!
 
Craigerrr said:
Kegged the 5.5% Hazy, filled a mini keg which is to go with on Christmas day, the rest into a full size corny to go on tap. I had enjoyed a healthy amount of it out of the fermenter, no patience...
Cleaned the fermenter, and will doing prep for tomorrow to Brew, finally, @Minbari 's sweet stout tomorrow, and about bloody time I did!
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As long as it’s not “bloody”
 
school canceled tomorrow. Temp will be in the 20s. Brew day it is. Going to brew Brown Sound, my British brown ale. Plan is to ferment in the basement that is sitting 64-66 f and then put the fermzilla in the garage which should be in the 40s. I’ll serve from the Fermzilla till a keg opens. I want a nice 4% malty, slight chocolate ale for sipping while playing darts or music. I moved a small fridge to the basement for that purpose.
 
I'm undecided what to brew next. I've been buying a lot of light domestic lately to balance having stronger stuff on tap. So maybe a cream ale? I could do a cream ale grain bill fermented at 60F under pressure with a variant of 34/70. Not sure what style that would be. With low abv I could probably goose my system to produce a 4.5 gallon batch.
 
Sunfire96 said:
I'm undecided what to brew next. I've been buying a lot of light domestic lately to balance having stronger stuff on tap. So maybe a cream ale? I could do a cream ale grain bill fermented at 60F under pressure with a variant of 34/70. Not sure what style that would be. With low abv I could probably goose my system to produce a 4.5 gallon batch.
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Kentucky Common?
 
Bottling day....finally! A Scottish brown table beer. I wanted to dump another 5 gallons of wort on the cake for an Albany ale but snow and a 17° wind chill...ahhh..no thanks.
20251214_180951.jpg
 
Josh Hughes said:
Recipe? :)
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My own brown...I do a 10 gallon split batch for a kveik so I'm bottling 1 batch a week later then a session Belgium with the other 5 gallons but this time I thought I'd prep for the Albany but oh well there!
So for 10 gallons of wort:

13.5 # Briess 2 row
1/4 # Carafa II
1/2 # Crystal 80
1.5 # rolled Quaker oats
1 oz EKG at 60
2 oz EKG at 15

60 minute mash at 162°
Sparge at 168°
60 minute boil

OG 1044 or there abouts

The kveik was Voss and the Scottish ale yeast was
Wyeast 1728 that i pitched around 70° then fermented around 65°

You'll have to scale it down and 14 gallons of boiling wort in a 16 gallon kettle is a test of your nerves. Let me know what you think if you brew it!
 
Ward Chillington said:
My own brown...I do a 10 gallon split batch for a kveik so I'm bottling 1 batch a week later then a session Belgium with the other 5 gallons but this time I thought I'd prep for the Albany but oh well there!
So for 10 gallons of wort:

13.5 # Briess 2 row
1/4 # Carafa II
1/2 # Crystal 80
1.5 # rolled Quaker oats
1 oz EKG at 60
2 oz EKG at 15

60 minute mash at 162°
Sparge at 168°
60 minute boil

OG 1044 or there abouts

The kveik was Voss and the Scottish ale yeast was
Wyeast 1728 that i pitched around 70° then fermented around 65°

You'll have to scale it down and 14 gallons of boiling wort in a 16 gallon kettle is a test of your nerves. Let me know what you think if you brew it!
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fairly similar to what I’m brewing tomorrow.
4 lbs Mari’s otter
6 oz Dark crystal
4 oz golden naked oaks
1 oz carafa II

20 ibu of Goldings

Imperial pub

1.042 OG
 
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