What's your next brew

Hawkbox said:
It's no quite kegged yet but the sample I pulled didn't. So it's not looking promising.
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I just read a little about this hop, and it said the mint rarely shines, it is more of a background note.
 
Megary said:
Looks really nice. I think you should definitely give it a go and would love to hear what lemon myrtle brings to the beer.

My next beer is a Saison that I add cut up lemons to the mash. Lemon myrtle would probably be a great fit.
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You'll be the first to know Megary;).
As for the lemon myrtle amount I'll know how much I'll have on hand after I prune it.
Man nothing better than brewing with produce you have on hand!
 
I had an Aunt Myrtle, she passed on at least a couple decades ago.
 
Well I got both beers done today. Started at 6:45 am EST. A good hour was wasted trying to get an old slurry to get going. Ditched it and pitched Nottingham in the Porter and Verdant IPA slurry in the IPA. Finished around 6:30 pm EST. No more double brew days for a while. Going to bed..................zzzzzzzzzzzzzzzzzzzzzzz
 
Kolsch next I'm thinking since there is some pretty fresh K-97 slurry.

And I'm seeing quite a few passionfruit on the ground here so maybe another passionfruit saison especially since I promised my missus friend a bottle and yeah drunk it all...:oops:
 
Going to try to get @Nosybear 's Q3 recipe in tomorrow, after that going to take a swing at a German Festbier made with ingredients from the here in the Midwest US(except for a little Munich, I would have used Briess, but I already have Viking on hand). Should be GTG for deer hunting season in November(and of course football playoffs later).

https://www.brewersfriend.com/homebrew/recipe/view/1183732/festivus-wisconsin-

Simple recipe, should be all about time on this one...time and cold.
 
Bulin's Milker Bucket Brews said:
Going to try to get @Nosybear 's Q3 recipe in tomorrow, after that going to take a swing at a German Festbier made with ingredients from the here in the Midwest US(except for a little Munich, I would have used Briess, but I already have Viking on hand). Should be GTG for deer hunting season in November(and of course football playoffs later).

https://www.brewersfriend.com/homebrew/recipe/view/1183732/festivus-wisconsin-

Simple recipe, should be all about time on this one...time and cold.
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Love the makeup of that Festbier. That’s going to be crushable, as it should be.

Good luck with it.
 
Bulin's Milker Bucket Brews said:
Going to try to get @Nosybear 's Q3 recipe in tomorrow, after that going to take a swing at a German Festbier made with ingredients from the here in the Midwest US(except for a little Munich, I would have used Briess, but I already have Viking on hand). Should be GTG for deer hunting season in November(and of course football playoffs later).

https://www.brewersfriend.com/homebrew/recipe/view/1183732/festivus-wisconsin-

Simple recipe, should be all about time on this one...time and cold.
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My Q3 Grodziskie turned out very good, I'm packaging it today. Tomorrow's brew is Dill Pickle Gose. The garden has provided me an abundance of cucumbers and dill, a brewery did a Gose with Philly Sour and it turned out great so no kettle souring this round, should be an easy brew day!
 
Bulin's Milker Bucket Brews said:
I have one I'm pretty fond of, it's one of my top 2(kinda 1a and 1b with Shady Boh). Bottled 11 gallons last weekend.

https://www.brewersfriend.com/homebrew/recipe/view/913620/shore-leave-lager

Could substitute 2 row pale for the Pils and Golden Ale to simplify.
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Hey man - thought I would circle back on this. I made the first steam beer and was a tiny bit disappointed when I tasted it too early. After 3 weeks carbed and kegged I was starting to really like it and said to myself, "I'll make that one from Bulin." Good timing. Did not want the saved yeast to age too long. I changed things up slightly .. C90 for C100, and I think maybe cold steeped black patent for the C200. It's chugging away nicely right now at about 64 degrees. I'll try not to jump in and drink a pint while it's still young - but I will :) I'm sure its a winner.
 
soccerdad said:
Hey man - thought I would circle back on this. I made the first steam beer and was a tiny bit disappointed when I tasted it too early. After 3 weeks carbed and kegged I was starting to really like it and said to myself, "I'll make that one from Bulin." Good timing. Did not want the saved yeast to age too long. I changed things up slightly .. C90 for C100, and I think maybe cold steeped black patent for the C200. It's chugging away nicely right now at about 64 degrees. I'll try not to jump in and drink a pint while it's still young - but I will :) I'm sure its a winner.
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I think you’ll like it. Was trying to find the middle between Anchor Steam original and their California Lager with that one. It’s a favorite of mine.
 
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