What's your next brew

Got a Moasic IPA planned for brewing Wednesday. 95% Maris Otter 5% C60, CTZ for bittering (it really is the best bittering hop for pales/IPAs), and the rest Mosaic to 56 IBUs. Abv around 6.4%

I've got this notion to start repeating the same few recipes over and over instead of branching out too much. But I also love brewing for certain holidays/seasons so we'll see how long that lasts :)
 
Sunfire96 said:
I've got this notion to start repeating the same few recipes over and over instead of branching out too much. But I also love brewing for certain holidays/seasons so we'll see how long that lasts :)
Click to expand...
I've been thinking along these lines as well. I liked the Oktoberfest I brewed this year but, it just didn't have enough malty backbone to be a Märzen as I intended. I think it was because my mash temp was too low but, I should really brew it again before next fall and I forget what this beer tasted like.

And getting back to the thread topic, my next beer will be Janet's Brown Ale. After that, Josh's Q4 or a redo of the Märzen.
 
Sunfire96 said:
Got a Moasic IPA planned for brewing Wednesday. 95% Maris Otter 5% C60, CTZ for bittering (it really is the best bittering hop for pales/IPAs), and the rest Mosaic to 56 IBUs. Abv around 6.4%

I've got this notion to start repeating the same few recipes over and over instead of branching out too much. But I also love brewing for certain holidays/seasons so we'll see how long that lasts :)
Click to expand...
That sounds tasty.
 
I don't get to brew as much as I like, but I do want to go back and do a very simple Vienna Lager again in January.
I like branching out and repeating the ones that I like both. My Dark Lager was something that I liked from before. I loved my last Vienna Lager.
I also want to try to make my first Hefe next year. I have been wanting to make one of those for some time.
I'm very glad Sunfire gave me the inspiration to finally make an Alt this year. I was VERY happy with that beer, and I learned something. Craig gave me inspiration for my first successful Hazy (East Coast). That also made me VERY happy. Josh gave me inspiration to make lagers last year or the year before, and that has opened a new world. So, cheers to all of you.
Oops, I should not have used the month January. Let's call that early February. After the last few years, and some of the bad things that have happened every single damn January, I don't want to recognize January anymore LOL.
 
Sunfire96 said:
Got a Moasic IPA planned for brewing Wednesday. 95% Maris Otter 5% C60, CTZ for bittering (it really is the best bittering hop for pales/IPAs), and the rest Mosaic to 56 IBUs. Abv around 6.4%

I've got this notion to start repeating the same few recipes over and over instead of branching out too much. But I also love brewing for certain holidays/seasons so we'll see how long that lasts :)
Click to expand...
As soon as an idea hits you, you'll be off the ranch!
 
BarbarianBrewer said:
I've been thinking along these lines as well. I liked the Oktoberfest I brewed this year but, it just didn't have enough malty backbone to be a Märzen as I intended. I think it was because my mash temp was too low but, I should really brew it again before next fall and I forget what this beer tasted like.

And getting back to the thread topic, my next beer will be Janet's Brown Ale. After that, Josh's Q4 or a redo of the Märzen.
Click to expand...
I'm there too, seems like at this point I have a few core recipes on repeat. I keep 2 batches in the fridge at a time. One of them is almost always one of the main 4(Shady Boh, Shore Leave, Old Plough, Blonde on Blonde)...brewing Brown Beaver tomorrow, it's got the potential to make the starting rotation.

https://www.brewersfriend.com/homebrew/recipe/view/1560549/brown-beaver
 
Sunfire96 said:
Got a Moasic IPA planned for brewing Wednesday. 95% Maris Otter 5% C60, CTZ for bittering (it really is the best bittering hop for pales/IPAs), and the rest Mosaic to 56 IBUs. Abv around 6.4%

I've got this notion to start repeating the same few recipes over and over instead of branching out too much. But I also love brewing for certain holidays/seasons so we'll see how long that lasts :)
Click to expand...
that's what I do now
When I first started I set a goal to brew every style even ones I had never even tried or thought I cared for
it taught me a real lot
of course then I started experimenting with oddball stuff
then I tried perfecting the ones I or my friends like and mostly (not always) brew those
it's a natural progression
we all end up brewing pilsners :rolleyes:
 
I still haven't decided between Stout or Porter. But it will be my first batch using dry grains. Nothing too ambitious this is going to be a transitional phase combining with some tins of Cooper's Dark LME then take it from there. Favourite is stout and I have two recipes in the books I picked up decades ago (already studied a lot on BF but that is looking further ahead). Just need an update on the renovations in the new year so I can plan a schedule.
 
I've got some Bavarian lager yeast currently under a cream ale/lager that is destined for a Festbier next (not seasonally appropriate, but I just love Festbier :D). And another batch of Sunfire Golden Ale onto the yeast cake of my Mosaic IPA after that. I'm taking the rest of the week off from work, so I might be able to get them both done by Monday!
 
I am going to put my extra fridge back in action as fermentation fridge.
Carefully, keeping an eye on my solar batteries
Then a check on grains and using a yeast that can handle a bit of temperature. Probably saison or so.
The temperatures fluctuate a bit too much to go with kveik Voss.
Although, maybe I do one of those as well or instead.
Gotta start up again!
 
Zambi said:
I am going to put my extra fridge back in action as fermentation fridge.
Carefully, keeping an eye on my solar batteries
Then a check on grains and using a yeast that can handle a bit of temperature. Probably saison or so.
The temperatures fluctuate a bit too much to go with kveik Voss.
Although, maybe I do one of those as well or instead.
Gotta start up again!
Click to expand...
You should be good with the Voss, I pitch at 95 and let it go. After 2 days it’s done. I leave it a week or two and temps fluctuate between 70 and 80, always has been good
 
Next up for me is @Hawkbox 's 2024 Q2 IPA
Haven't brewed a proper Westie for far too long!
Planning to chip away at catching up on the Community Brews that I haven't managed to get to.
Really fell behind on the Q Brews due to missing 18 months because of my back from July 2021 to February 2023, and another 6 months because of tendonitis in my elbow from July 2024 to March of 2025.
 
I stopped at the home brew store today and picked up the hops I needed to brew Janet's Brown Ale (a hoppy American brown ale). While there I saw they had Imperial A10 Darkness in stock! That is, by far, my favorite yeast for a Smithwicks (Josh's recipe). So I picked up the ingredients I needed for that as well. I have two weeks off of work but, with holiday events and lousy weather (snow, rain, high winds, sub-zero (°F) temps) I haven't been able to brew yet. But it's got to be this Friday or I have to wait 3 more weeks.
 
jschein said:
You should be good with the Voss, I pitch at 95 and let it go. After 2 days it’s done. I leave it a week or two and temps fluctuate between 70 and 80, always has been good
Click to expand...
I prefer the taste of Voss at higher temperatures... 35+ oC (95+ F)
Current temps here are roughly between 33 and 21 oC (feels like 42 due to humidity). (Thats 91, 70 and 108 F resp)
 
You must log in or register to reply here.
Want no ads? Go Premium and unlock all our brewing tools!
Copyright © 2007-2026 Brewer's Friend, Inc. - Send Feedback - Terms - RSS Feed - Do Not Sell or Share My Personal Information

Back
Top