What are you brewing?

[sluggerdog]

Just received my first order of german pilsner malt (from craftbrewer) which I have never used before so I will be brewing a 100% german pilsner with either saaz or halleratu hops to around 30 IBU.

Cannot Wait!

 

[Jye]

Tomorrow morning will be my first Wit

 

[Jazzafish]

Full fermenters at the moment...

Munich Helles currently in rest and will start to CC tomorrow. Planning on putting a Munich Dunkel onto its 838 yeast cake on the weekend or early in the week.

Also got an English Bitter in early fermentation. Will put a Porter onto its 005 slurry when I can.

Need to fill some empty kegs!!! :chug:

 

[Bobby]

Doc did you base your rye Ipa on denny conns? Would love to see your recipe.

My next brew was going to be a rye Ipa based on his recipe - substituting different hops for Mt Hood as no one has them is stock.

 

[DrewCarey82]

How safe is it, putting a new wort on top of a slurry do they have to be similar styles, and do you mix the slurry with the wort ect.....

Has this ever been documented as have to admit would be tempted to go it.

 

[DJR]

How safe is it, putting a new wort on top of a slurry do they have to be similar styles, and do you mix the slurry with the wort ect.....

Has this ever been documented as have to admit would be tempted to go it.

Drew

Just putting the wort on the slurry is usually enough to stir it up and mix it, not a huge need for aeration as the yeast is already going. For some of the more violent strains it's good to have a blowoff tube becuase that much yeast makes for a huge fermentation.

They don't have to be similar styles, just have to make sure the yeast is appropriate. That said, i wouldn't go making a dark doppelbock with a german lager yeast and then go and put a light lager on the cake.

 

[Jye]

How safe is it, putting a new wort on top of a slurry do they have to be similar styles, and do you mix the slurry with the wort ect.....

Has this ever been documented as have to admit would be tempted to go it.

DC, it is called repitching and a quick search will bring a up heaps of info.

 

[Jazzafish]

How safe is it, putting a new wort on top of a slurry do they have to be similar styles, and do you mix the slurry with the wort ect.....

Has this ever been documented as have to admit would be tempted to go it.

I do it all the time and have won comps with the results. I haven't gone over 3rd generation due to full kegs, but some people would limit the amount of times you do it in fear of yeast mutation.

Generally brewers tend to do the same type of beer, but I tend to go darker in colour as I go...

EG: Helles to Dunkel to Schwartz... or Bitter to Porter to Stout.

Very easy and no need to make a starter, plenty of yeast in the slurry! B)

 

[Jazzafish]

Just putting the wort on the slurry is usually enough to stir it up and mix it, not a huge need for aeration as the yeast is already going. For some of the more violent strains it's good to have a blowoff tube becuase that much yeast makes for a huge fermentation.

Ahh, yeah... Below is my first porter that I pitched onto a slurry



Fair to say it works

 

[DrewCarey82]

And all you have to do is scoop the trub in a bottle.

How much trub would you need in a 700ml bottle?

And do I need to add any liquids?

 

[Jazzafish]

I normally just rack brew one off the yeast cake while chilling brew 2. Then pour brew 2 into the fermenter of brew one.

So yeah, I don't bother cleaning the fermenter, I just drain in and refill it with the next brew. No problems thus far...

First time I did it the Bitter was polished off in a session with friends... the Porter one a first place at the Castle Hill Comp, the stout a Third in the Castle Hill Comp.... Then the Stout won a Third at the Thiroul Comp (porter didn't live long enough to see any other comps).

 

[Lukes]

I turned the lager ferment fridge back on after what has been a very mild winter with no frosts. :blink:
30 ltr cube of no chill lager wort I knocked up last week and a 4 ltr starter going in this weekend.
Might try to get the swap beer in bottles too.
:beerbang:

 

[Doc]

Doc did you base your rye Ipa on denny conns? Would love to see your recipe.

My next brew was going to be a rye Ipa based on his recipe - substituting different hops for Mt Hood as no one has them is stock.

I did indeed. Following it almost verbaitum. Only change I made was to use CaraMunich I where he used Crystal 40.

Beers,
Doc

 

[Bobby]

Thanks Doc! Let us know how it turns out.
This time next week i will be brewing it myself.

 

[Snow]

Currently fermenting a clone of the Aldescott Malt Liquor, a French beer that has a good amount of peat-smoked malt, crystal and Munich. It is mostly malt driven, bittered to only 12 IBUs. I got the recipe (and the peated malt) off SJC on this forum. Man that mash smelled good!

Tonight I'm racking an American Robust Porter, then on Monday I'll be brewing a Schwartzbier.

Cheers - Snow.

 

[Bizarre]

Hi guys - I currently have a Honey Wheat AG bubbling away in primary once that one goes into secondary I'm not sure what to try next! I want to try either a pilsner ag, wit ag, a dubbel or a porter maybe! I just cant decide - damn it! LOL

 

[DJR]

Hi guys - I currently have a Honey Wheat AG bubbling away in primary once that one goes into secondary I'm not sure what to try next! I want to try either a pilsner ag, wit ag, a dubbel or a porter maybe! I just cant decide - damn it! LOL

Start a poll Maybe a golden ale in preparation for the warmer days ahead?

I would be brewing, but i realised i have no time for such things! Who knows, by the end of the weekend i may have put down an all-simcoe APA!

 

[Whistlingjack]

Well, I'm picking up the malt from the brewpub later this afternoon, so the brewday will start early tomorrow. I hope to finish it before I go to work.

This will be a pale ale, as I mentioned.

Currently have one hefeweizen kegged, one in secondary and Bohemian pilsner lagering.

 

[tangent]

d'oh! i haven't got any smack packs activated because i can't decide what to brew tomorrow. something with munich and vienna but no pils, any suggestions?

 

[DJR]

d'oh! i haven't got any smack packs activated because i can't decide what to brew tomorrow. something with munich and vienna but no pils, any suggestions?

Munich Dunkel?

 

[devo]

I currently have an AG pilsner in primary at the moment.

 

[Jye]

Im half way through the mash of my first Saison Had a slight problem hitting the mash temp since my old thermometer is way out compared to the Mashmater and that is what I used to measure the HLT temp.

 

[Duff]

A bit of filtering and cleaning today. Did two 40L batches yesterday which have started to ferment. PLanning my first Dubbel for next weekend.

The first was a golden strong along the lines of Duvel.

06-47 Duvel

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 12.70
Anticipated OG: 1.078 Plato: 18.99
Anticipated SRM: 3.7
Anticipated IBU: 31.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.6 11.00 kg. JWM Export Pilsner Australia 1.037 2
3.1 0.40 kg. Weyermann Carapils (Carafoam) Germany 1.037 2
10.2 1.30 kg. Cane Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Styrian Goldings Pellet 5.40 27.4 60 min.
64.00 g. Czech Saaz Pellet 3.00 3.7 15 min.


Yeast
-----

WYeast 1388 Belgian Strong Ale


The second was a 100% Columbus APA to get a feel for this hop. I'll split this batch and ferment with US56 and WLP001 to do a side by side comparison.

06-45 Columbus APA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 8.75
Anticipated OG: 1.052 Plato: 12.87
Anticipated SRM: 6.6
Anticipated IBU: 46.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.6 6.00 kg. JWM Traditional Ale Malt Australia 1.038 3
22.9 2.00 kg. JWM Light Munich Australia 1.038 10
8.6 0.75 kg. Powells Wheat Australia 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Columbus Pellet 11.10 27.1 60 min.
30.00 g. Columbus Pellet 11.10 9.1 20 min.
30.00 g. Columbus Pellet 11.10 5.4 10 min.
30.00 g. Columbus Pellet 11.10 4.5 5 min.
50.00 g. Columbus Pellet 11.10 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale/US56


Cheers.

 

[Jye]

The second was a 100% Columbus APA to get a feel for this hop. I'll split this batch and ferment with US56 and WLP001 to do a side by side comparison.

Hey Duff where did you get the columbus?

 

[mike_hillyer]

I'm knocking at a few light ales with saaz hops for summer drinking.

I'm also doing an alcoholic lemonaide and then a mullberry wine. I like brewing with the fruit that grows on our property.

The orange wine I did was good but someone said on this site drink it young as it will get more tart with age. Whoever said that was completely correct.

 

[Weizguy]

Just last night, I removed some wort from my NSW Xmas case weizen and topped up the yeast culture with it.

Once that is revving, I'll pitch into the no-chilled Step-infusion mashed weizen wort.
Should be bottled and ready to go as soon as the case hits your doorstep and the beer is chilled.

That, of course, is a big boast, as many things can go wrong 'tween here and there.

Vital stats: OG -1.055, Volume 32 l; 11.1 Ibu of Saaz B, Grist - 60% JW wheat, 36% Weyermann Bo-pils, 4% Weyerman Carafoam.
Mash temp - 30 min at 50C and 60 min at 65 C. Boil 90 min. Hops for 60 min.
Est alc - 5.4%
Ferment at 20 - 22C

Beerz
Seth out

*Edit - Yeast cake will be used progressively for a Dunkelweizen and an Aventinus Weizenbock clone

 

[Doc]

Brewed my Xmas Case Saison yesterday and she is happily burping along this morning with a fresh vial of WLP565 used after being built up twice on the stirplate. Will let the brew warm up after about 7 days so she finishes out nicely.

Beers,
Doc

 

[goatherder]

Wow Duff, that's almost the exact same recipe I used for my tripel which picked up a bronze at ANAWBS. I used Fuggles instead of Styrians and chinese yellow lump sugar instead of normal sugar.

I've just finished brewing my xmas case contribution - a late hop only APA. I even hit my gravities for once...

 

[DJR]

The Xmas case Kolsch contribution is bubbling away, currently down to 1018 from 1048, another 10-15% attenuation to go, but already it's tasting pretty good. Very clean with a tiny hint of esters. The recipe is already up in the recipes section. Once it hits terminal gravity, i'll give it a slight diacetyl rest and then crash chill it for 2-3 weeks before bottling. Should be *just* ready to drink a week or two after the swap date.

Next cab off the rank is harder to pick, i have a few different recipes ready to try out when i get a chance and some free bottles - a Schwarzbier/Czech Dark Lager using WLP810, a Special Bitter (using Pacman!), a Hefeweizen with W-68, an AIPA or IIPA using Pacman and/or an Alt yeast, something using Peated malt and Chocolate Wheat (a porter probably) and a Belgian Wit. So many brews, so little time.

 

[Jazzafish]

Just Pitched the yeast to an amber ale:

Amber Ale Idea

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 5.00
Anticipated OG: 1.053 Plato: 13.02
Anticipated EBC: 23.7
Anticipated IBU: 25.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
40.0 2.00 kg. JW Pilsner Australia 1.039 3
40.0 2.00 kg. JW Traditional Ale Australia 1.039 6
8.0 0.40 kg. JW Amber Australia 1.038 34
6.0 0.30 kg. Weyermann Dark Wheat Germany 1.039 18
5.0 0.25 kg. JW Crystal Australia 1.002 110
1.0 0.05 kg. JW Roasted Black Australia 1.035 893

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
12.00 g. Super Pride Pellet 14.10 22.5 First WH
14.00 g. Willamette Pellet 4.90 3.4 20 min.


Yeast
-----

White Labs WLP060 American Ale Yeast Blend

Maybe a bit too much amber/crystal... see how it turns out. :chug: