OT: Who's brewing?? lets make an official thread

becon776

becon776

New member
Thought I'd make a thread since upon a search most of these threads are ancient. And although I love the beer thread there are no RECIPES!! hahah.

basic info:
what are you brewing?
SG's and expected ABV
stage? (primary seconday etc..)
Expected bottling date (so we know when to stop over to your place !hiccup! with some frags! hahaha

any english thrown in? experiments, flavors, different fermentables? challenges, frustrations?
 
2011-02-08_19-12-57_688.jpg

Started 11/14/10
two carboys 5 gallon each Cider from mayers in webster (the two on the right)
Additions two bags of dark brown sugar
Red star champ yeast
yeast nutrient, engergizer,
Expected 15% abv
In secondary bottling 2/19/11 (today)
english= i took a chance and added some "gingerbread tea" to one of these and completely ruined it unless you absolutely LOVE ginger bc the flavor is OVERWHELMING. If the weather hold I am going to jack the cider in this carboy.... hoping to yield about 60 - 80 proof.

Carboy on left:
started 1/2/11
5 gallons uv pasteurized cider from ontario orchards ($1.75 per gallon!)
additions: 4 cups dextrose, 1 cup clover honey, 2 tblspoons vanilla, 3 cups espresso.
still in primary
nottingham ale yeast
exp 8% abv
getting a malo lactic ferment as some wild yeasties took hold but off gas smells nice and sweet so maybe a good thing but malo lactic is taking longer. so maybe mid may before done. it's been a slow ferment.
 
nope it's actually preferable to the old school heat pasteurization that many cider mills use ( like mayers).. the heat can affect flavor.
 
Currently have a custom hopped up boch. EST abv=8-9% don't have the specifics as I am at work but has 4lb HME (grandpa), 3.5lb light spry malt, 1oz. Cascade, 1oz. Sterling, 2 cups maple syrup. 3weeks primary complete, one more week in the secondary (2 total) then on to bottles, and 6weeks of conditioning. I have no idea what the outcome will be, just threw together a bunch of leftover ingredients I had. Biggest challenge is this winter weather because my brew room, in the basement doesn't hold a steady temp. I've been brewing for a few years now and can't wait till spring to do my first full boil. Have been doing partial boils for about 2yrs.
 
big doug... If you do it.. i wanna help hahah. I've stuck with cider up till now and very interested in beer but really just want to learn and start with all grain. Feel like it's super cool and once your set up will be pennies on the dollar for a superior end product.
 
becon776 said:
big doug... If you do it.. i wanna help hahah. I've stuck with cider up till now and very interested in beer but really just want to learn and start with all grain. Feel like it's super cool and once your set up will be pennies on the dollar for a superior end product.
Click to expand...

i have had the equipment for about 6months, just haven't had time to try it yet. And you are right it will save a lot of $$. I did a few ciders back in the beginning, but not a big fan, but I love my craft brews! As far as help sure, but that would be a long trip!
 
hahah gotcha.. didn't see the indiana! ur right. long trip good luck though! Hopin to find someone in my local club doin all grain. sounds like your doin things right with getting prepped so that all that is left is to do it come spring!
 
Brewing

Brewing

I'm currently experimenting with brewing 10 gallon batches, splitting them in half, then pitching a different yeast strain in each. I hope to get a better feel for the flavors that the yeast brings to the party when all other variables are constant. Right now, I've got two 5 gallon carboys of Sierra Nevada Pale Ale clone dryhopping in secondary right now. One is on Wyeast #1056, the other on Safale S-04.

I was originally planning on brewing a Southern English Mild Ale, but I've already got one flowing on tap. Instead, I'll be brewing an IPA on Monday:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: President's Day IPA
Brewer: Scott
Asst Brewer: Milo
Style: American IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 10.50 gal
Boil Size: 12.57 gal
Estimated OG: 1.061 SG
Estimated Color: 14.2 SRM
Estimated IBU: 43.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
20.00 lb Pale Malt - 2 Row (Cargill) (2.0 SRM) Grain 90.91 %
2.00 lb Crystal Extra Dark - 120L (Crisp) (120.0 SGrain 9.09 %
2.00 oz Chinook [11.90 %] (60 min) Hops 37.7 IBU
1.00 oz Chinook [11.90 %] (Dry Hop 7 days) Hops -
1.00 oz Cascade [6.90 %] (15 min) Hops 5.4 IBU
1.00 oz Cascade [6.90 %] (0 min) (Aroma Hop-SteepHops -
1 Pkgs American Ale (Wyeast Labs #1056) [CulturedYeast-Ale
1 Pkgs Irish Ale (White Labs #WLP004) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 22.00 lb
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
45 min Mash In Add 27.50 qt of water at 170.5 F 158.0 F
Click to expand...

Estimated ABV is 6.1%.

I made the Crystal Malt myself from Maris Otter. I'm interested to see what kind of flavor the Irish Ale yeast adds. My secondary goal for these split batches is to settle on a couple of house ales that I'll always have on tap. :beer:
 
I used to do ciders as well but not a big fan either... to winey.... and have to age too long to be good. I made some graffs which add DME and crsytal malt to cider which was better... but have decided to stick to beer.
Currently in bottles I have an all amarillo IPA, and in the secondary is a variation on the same amarillo IPA that has been dry hopped with a few other tweaks...

On deck is a chocolate stout and then dogfish 60 minute clone.

I'm gettiing tired of bottling and am really thinking about making a kegerator out of a mini fridge... something at least big enough for two taps/corny kegs.
 
Yes bottling gets old fast! I went to grolsch style bottles to cut down the time, putting on caps is a long process, but I've got 400 bottles......and the wife thinks that is too many.
 
I've got a Traquair House Scotch Ale clone and a Pliny The Elder clone in the primary right now that are ready for the secondaries tomorrow. Three ciders in secondary that are about ready to bottle. Just bottled an bourbon oak aged old ale last weekend and two weeks ago bottled a Stone Russian Imperial Stout and a 3 Floyds extra pale ale. On tap is a De Koninck Belgian Pale ale and a Rye IPA.

Magnum, cascade, centennial, nugget and two other hops growing since last year and the year before.
 
captain7359 said:
I've got a Traquair House Scotch Ale clone and a Pliny The Elder clone in the primary right now that are ready for the secondaries tomorrow. Three ciders in secondary that are about ready to bottle. Just bottled an bourbon oak aged old ale last weekend and two weeks ago bottled a Stone Russian Imperial Stout and a 3 Floyds extra pale ale. On tap is a De Koninck Belgian Pale ale and a Rye IPA.

Magnum, cascade, centennial, nugget and two other hops growing since last year and the year before.
Click to expand...

Walter wins. :rollface:
 
Hey this is Kelso's husband, who is currently trying to brew beer today. I did an Irish Red on Sunday, but didn't go so hot so I am going to jump head first into All-grain and make a small make-up batch today, just in case. Where do you guys normally get your supplies? I've looked at Mayer's, but had to wipe the dust off the shelf first. Sunset Hydroponics (Greece or Victor) seems the best, but just wondering if that was the Rochester consensus. Happy brewing, cheers.
 
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