What are you brewing 2020 and 2021 ?

[sp0rk]

This weekend I'm planning on doing a 44L batch of a fairly basic base beer, then splitting into 2 cubes (weather and toddler permitting)

80% BB Pale malt
20% BB Wheat malt

1.058 OG

10 IBU of cascade at 60 minutes

Cube 1 will have a BIG whack of Cascade and Galaxy in the cube
Cube 2 will cubed as is to pitch Philly Sour, then 1kg of toasted coconut flakes and 2kg of tinned crushed pinapple at end of primary fermentation for a pina colada sour (idea stolen from @SponsorSFC )

 

[wide eyed and legless]

Aborted my planned Summer Lightening clone last Wednesday in favour of Timothy Taylor's
Bolt Maker. So today I am brewing the Summer Lightening using the EKG hops as per recipe.

 

[wide eyed and legless]

Yeast pitched, I am expecting a longer than usual lag time owing to a larger differential in pitched yeast and wort temperature. No idea what Summer Lightening is supposed to taste like but it is pale!

Going alongside the Bolt Maker

 

[kadmium]

Thats a nice looking setup!

 

[mje1980]

Yeast pitched, I am expecting a longer than usual lag time owing to a larger differential in pitched yeast and wort temperature. No idea what Summer Lightening is supposed to taste like but it is pale!
View attachment 119135
Going alongside the Bolt Maker

View attachment 119136

OT but have you put taps in your fermenters? just weld less fitting and a tap? Looks awesome

 

[wide eyed and legless]

OT but have you put taps in your fermenters? just weld less fitting and a tap? Looks awesome

Just the taps, the white plastic ones are cheap and easily replaceable, the stainless are a bit pricey.

 

[razz]

Just knocked out an American Brown Ale. Ahthanum and cascade hops went in at whirlpool for 60 mins @ 85 degrees. Sensational colour!

 

[Hangover68]

Put on another Hefe yesterday but will a different grain bill, pale malt instead of pils and at a 60P/40W ratio.

 

[clickeral]

Put this on last weekend at 23c and 21psi should be done this weekend, will split and put half on passionfruit in a 2nd Snubnose for another week ish before I keg
First half ill get off the yeast and keg

 

[wide eyed and legless]

First taste of Summer Lightning one week in, and tasting pretty good dry hop was 15 gram EKG and getting the slight aftertaste of the hops. Have no idea what the original tastes like but liking this.

 

[glennheinzel]

Just bottled the following which was going to be a pastry stout, but I was asked to drop the lactose as an intolerant person said that it smelt amazing (on brewday)
TB83 Sweet Imperial Stout

Size: 23 L
Efficiency: 65.0%

Original Gravity: 1.100 (1.075 - 1.115)
Terminal Gravity: 1.034 (1.018 - 1.030)
Color: 37.56 SRM (30.0 - 40.0)
Alcohol: 8.81% (8.0% - 12.0%)
Bitterness: 36.5 (50.0 - 90.0)

Ingredients:
2.0 kg (17.9%) Crisp Maris Otter - added during mash
2.0 kg (17.9%) Crisp Euro Pils - added during mash
1.0 kg (8.9%) Simpsons Imperial Malt - added during mash
1.0 kg (8.9%) Gambrinus Honey - added during mash
0.650 kg (5.8%) Weyermann Chocolate (low colour) - added during mash
0.1 kg (0.9%) Weyermann Carafa® TYPE II - added during mash
1.0 kg (8.9%) Weyermann Melanoidin Malt - added during mash
1 kg (8.9%) Simpsons Double Roast Crystal - added during mash
0.34 kg (3.0%) Crisp Crystal 100 (EBC) - added during mash
700 g Coconut (flaked) - added during mash
1.0 kg (8.9%) Dingemans Aromatic Malt (Amber 50) - added during mash
0.5 kg (4.5%) Weyermann Caramunich® TYPE II - added during mash
0.15 kg (1.3%) Weyermann Chocolate Spelt (Dinkel) Malt - added during mash
0.3 kg (2.7%) Weyermann Caramunich® TYPE III - added during mash
0.150 kg (1.3%) Weyermann Chocolate Rye Malt - added during mash
125 g Cacao Nibs - added during boil (20 min) and transferred to FV.
500 g Coconut sugar - added during boil
Hops: 40.0 g (100.0%) Cashmere (8.4%) - added during boil, boiled 60.0 m
Yeast: 4.0 ea Fermentis S-04 Safale S-04
Other: Bourbon barrel chunk added to boil and transferred to FV. Added gluten-reducing enzyme.

 

[glennheinzel]

Made this last weekend...

23-A Berliner Weisse

Size: 35.0 L
Efficiency: 87.0%

Original Gravity: 1.044 (1.028 - 1.032)
Terminal Gravity: 1.008 (1.003 - 1.006)
Color: 2.32 SRM (2.0 - 3.0)
Alcohol: 4.8% (2.8% - 3.8%)
Bitterness: 4.1 (3.0 - 8.0)

Ingredients:
3.0 kg (50.0%) Crisp Euro Pils - added during mash
3.0 kg (50.0%) Weyermann Pale Wheat Malt - added during mash
Hops: 15.0 g (100.0%) Hallertau Blanc (8.0%) - added during boil, boiled 15 m
Yeast:
1.0 ea The Yeast Bay WLP4682 Lactobacillus Blend
1.0 ea Fermentis US-05 Safale US-05
1.0 ea Escarpment Laboratories Berliner Brett I

Chilled to 40 deg C and pitched Yeast Bay WLP4682 Lactobacillus Blend (BBE10/10/20). Added US-05 and Berliner Brett 1 after 48 hours.

FYI - The packet of Berliner Brett has a lovely fruit and white wine character.

 

[philrob]

Bump - Test

 

[wide eyed and legless]

Made a second batch of Summer Lightening, found where I got the recipe.

Homebrew Recipes, Summer Lightning, London Pride, Fullers ESB

Home Brewing, All Grain Recipe's, CBR1000RR Mods, Photography

www.brew.x10.mx

For this batch swapped out the Challenger for Target and used Target for dry hopping.
Just call this Target Golden Ale.

 

[scomet]

Made a second batch of Summer Lightening

90min mash and 90min boil is my minimum standard now 'you can taste the difference'.

 

[wide eyed and legless]

90min mash and 90min boil is my minimum standard now 'you can taste the difference'.

Funnily enough I was reading through Eric Watson, The Roving Brewer I think it was episode 1 where he mentioned not to FWH. I have been doing FWH and do think it does make a difference to taste. Just goes to show that credentials doesn't always point one in the right direction. Though it could be down to individual taste.
I am expecting to see a write up from you shortly on the new Triumph hop.

 

[wide eyed and legless]

Brewed English Brown Ale today first in a couple of years.
OG 1,047 FG 1,011 ABV4.71 IBU 25.91 (bittering Challenger 60 mins aroma EKG 10 mins) SRM 17.

Yeast Bluestone's Newcastle blend.

 

[philrob]

UK ESB, 25 litre batch, put together with bits and bobs.

4800 gr Pale Ale Malt (Barrett Burston)
180 gr Simpsons Heritage Crystal
70 gr Special B Malt (just because I have it, not sure what it will bring, but it won't hurt, surely)
50 gr Weyermann Chocolate Wheat
32.5 IBU - 25gr Magnum @60
5 IBU - 25gr EKG @ 10
3 IBU - 30gr EKG @ 5
PVPP & Nutrient
32 litres at 1.048 into the kettle.
WY1469 from previous batch.
Will dry hop with EKG in about a week or so.

 

[raturay]

I just got hold of Peter Symons' 6 O'clock Brews. My next brew, when I have some room in the kegerator, will be the 1953 Cooper and Sons Ltd. Sparkling Ale.

Many good things produced in 1953. Hope this is one of them!

 

[peas_and_corn]

Put a stout in the fermenter the other day. It should be fine.