What’s on the go?

Reads 10146 • Replies 102 • Started Friday, February 13, 2015 7:18:04 AM CT

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drowland
beers 11069 º places 430 º 12:25 Wed 5/20/2015

Originally posted by bitbucket
Originally posted by drowland
I need to decide what to brew next... hot as balls here these days, have a pale ale, a saison, and a cider about to get packaged. Ideas?

BoPils or CAP


CAP?

Have any good recipes/methods for a Pils that don’t involve me maturing it cold for months? I don’t have that kind of time/patience... need to keep the kegs stocked and I only have one fermentation chamber. I guess I could stick it in with my kegs if necessary.

 
drowland
beers 11069 º places 430 º 12:27 Wed 5/20/2015

Also, Mrs. Owl sort of sealed the deal by suggesting a fruited blonde ale, so I already ordered everything to make a blonde ale that will get pears and strawberries in secondary.

 
VsXsV
beers 5000 º places 92 º 11:51 Thu 5/21/2015

Originally posted by VsXsV
Brewed some kind of sour Grisette two days ago. Maltbase was 30% wheat malt, 52% pale ale malt and 18% pilsner (probably should have used only pilsner for the non-wheat part, but used what I had at home). OG was supposed to be 1035, landed at 1032. Just did a short 15 minute boil without hops first, soured with L. plantarum (harvested from probiotic juice shots) at roughly 34-35 degrees Centigrade for 24 h, boiled again for 15 minutes with 15 IBUs of hops. Now fermenting with Belle Saison at about 30C. Hoping it will finish at about 1004. Will dry hop with some Wakatu as well.

Didn’t go 100% smoothly during the brew though. The output hose on my immersion chiller burst just after I had started to cool the wort, so I got nearly burning water on my right forearm and stomach. 2nd degree burns that hurt like hell.


Down to 1005 already. Showing some fermentation action still. Hoping to keg it on Tuesday so will throw in dry hops tonight or tomorrow.

 
drowland
beers 11069 º places 430 º 21:16 Sat 5/23/2015

Originally posted by drowland
Transferring a strong porter onto toasted coconut today


Just won a bronze medal with this brew!

 
drowland
beers 11069 º places 430 º 21:16 Sat 5/23/2015

Shoot, I was looking for the guy flailing his arms around all happy.

 
GarethYoung
beers 1111 º places 27 º 03:47 Sun 5/24/2015

Try to get my act together enough to make a Gose today. Pretty hungover though.

 
bitbucket
beers 2166 º places 63 º 14:22 Tue 5/26/2015

Originally posted by drowland
Originally posted by bitbucket
Originally posted by drowland
I need to decide what to brew next... hot as balls here these days, have a pale ale, a saison, and a cider about to get packaged. Ideas?

BoPils or CAP


CAP?

Have any good recipes/methods for a Pils that don’t involve me maturing it cold for months? I don’t have that kind of time/patience... need to keep the kegs stocked and I only have one fermentation chamber. I guess I could stick it in with my kegs if necessary.

You could get by with lagering for two months.
I haven’t tried this recipe, but...


2013 NHC Bronze Medal Winner: Classic American Pilsner
Recipe Type: All Grain
Yeast: wlp 833 (bock)
Additional Yeast or Yeast Starter: slurry
Batch Size (Gallons): 5
Original Gravity: 1.063
Final Gravity: 1.012
IBU: 36.2
Boiling Time (Minutes): 90
Color: 4.4
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: 42 days of lagering
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: 3rd place pilsner 2013 NHC final round

Uncle Bob’s Old Timey Lager

% Amount Name Origin Potential SRM
---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- -
69.7% 5.75 lbs. Pilsner Canada 1.037 2
18.2% 1.50 lbs. Flaked Corn (Maize) America 1.040 1
6.1% 0.50 lbs. Aromatic Malt Belgium 1.036 25
6.1% 0.50 lbs. Wheat Malt Germany 1.039 2

* caution * grain weights are based on 92% efficiency. Go by percentages and adjust for your efficiency

Amount Name Form Alpha IBU Boil Time
---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- -
10.00 g. Magnum Whole 20.50 31.1 First WH
18.00 g. Crystal Whole 4.60 3.4 15 min.
14.00 g. Crystal Whole 4.60 1.6 5 min.

protein rest 20 min at 122 F
sacch rest for 30 min. at 147 F
Dextrin rest for 15 min. at 160 F
Mash out at 168 F, no rest

Pitched and fermented at 50 F

 
bitbucket
beers 2166 º places 63 º 14:23 Tue 5/26/2015

Originally posted by drowland
Originally posted by drowland
Transferring a strong porter onto toasted coconut today


Just won a bronze medal with this brew!



Congrats!
Which competition?

 
GarethYoung
beers 1111 º places 27 º 14:55 Tue 5/26/2015

Got that gose fired-up. Kettle-soured, coriander and salt, then fermented with a mix of Trois and DB-24 in primary. It’s gaun like the clappers now. I’ve got high hopes it will be delicious.

 
drowland
beers 11069 º places 430 º 16:21 Tue 5/26/2015

Originally posted by bitbucket
Originally posted by drowland
Originally posted by drowland
Transferring a strong porter onto toasted coconut today


Just won a bronze medal with this brew!



Congrats!
Which competition?


Hogtown Brewoff in Gainesville, FL

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