Brewing With Total Confidence
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Discussion in 'Brewing Photos & Videos' started by Ozarks Mountain Brew, Aug 29, 2017.
Just had a look......your right.................done!! lol
Yep blink and you miss it. What temperature did you ferment that one at?
I just rocked it at 39c it was fermenting not long after I pitched it In!
Going for a Baltic Porter.
Time to start dialing in my house IPA. One of my brew years resolutions
5.25 gallon batch size, 88% GW Premium 2-row, 8% C-20 and 4% Victory for an OG of 1.063. This is a full volume MIAB.
Centennial @ 60 for 32 IBUs, 57g Cascade @ 15, 57g Chinook @ 1, dry hopping with 57g Centennial & 28g Chinook for 5 days. Single infusion mash @ 152F, fermenting @ 66F with Mangrove Jack's M42 New World Strong Ale. Expecting just under 7% ABV and 70 IBUs.
The wife made me 3 new hop socks out of an old brew bag, Hoping to get better utilization by not going over 3 ounces per bag for kettle hops.
That looks nice Bob! I recently did something similar, but with Simcoe instead of Centennial. Going with Centennial next time. I found for my taste that the Chinook goes better late like you have it.
Thanks. I like Chinook any way I can use it. One of my favorites for a single hopped APA or IPA.
Speaking of single hopped. Sierra Nevada's new sampler pack had one called Hop Solo IPA, done with Crystal hops all the way through. I like that hop. Never used it, but got a half Lb. with my last hop order to try. Will use it to replace the Cascade in the next iteration of this IPA.
Say howdy to Lisa for us.
I love Crystal also. Going to do a Cream Ale with it next month.
Strawberry Rhubarb Blond
Another Brick in the wall Amber Ale this morning.
Cousin Boudreaux blackened pale ale - think chipotle chili beer without much burn.
Brewing a nice Kolsh for summer
It's perking away in the fermentor. Next step is to rack it and "dry hop" with some Poblano peppers I roasted on Saturday.
Looks like another batch of Black Currant/Jalapeño cider. Don't think I've ever seen a keg of cider disappear as fast as the last one did.
Looking to try Strawberry rhubarb here next. We'll just finished installing the new brake kit, American force dually wheels and a couple of LED light bars on the current truck project before I can proceed with the brewing set up.
I'm brewing a Guinness Draught Friday, the only day not raining in a two week period, hopefully
I have 3 yeast on hand, what would you use for this beer, 34/70, San Diego super yeast or Hothead
Hothead! My brown ale was fermented with kviek at 39c and it's just an around good beer nice body nice mouthfeel clean flavours of slight coffee and chocolate and nice and malty.
Rhubarb, ah the memories. How do you add it to the beer?
Going to rebrew the M-43 NEIPA next weekend