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What are you brewing?

Justin, I am about 12 liters (2 tap-a-draft jugs) into Ed's Porter, man it is the best beer I have made. It will now get put in to heavy rotation.

My SMaSH with the Simcoe hops is starting to come around as well, even if out of the T-A-D, it is a bit over carbed......

I am really bummed that I will not be able to brew for almost 6 months..........

Tim
 
I've got a nice Hefi brewing at the moment. One more week and it's into the bottles! :thumbs:
 
Brewing a Kolsch right now, Redemption clone tomorrow. Gonna rack my Porter into a keg tonight and my Imperial Saison to secondary.
 
Just pitched the yeast in the kolsch and Redemption clone that I brewed this weekend and finally got around to racking my porter into a keg.
 
Brewed a Nugget/Amarillo/Cascade IPA the other day. I'm starting to think I have issues, can't stop brewing even though I have 40 gallons fermenting right now.
 
smellysell said:
Brewed a Nugget/Amarillo/Cascade IPA the other day. I'm starting to think I have issues, can't stop brewing even though I have 40 gallons fermenting right now.
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Geezus Christmas Justin, you need to throw a herf so we can help you drink it!! :laugh:

Meanwhile, my first 2.5 gallon brew is going, it's been a week. It's an Irish Stout/Brown Ale recipe, and after a week, I was told to shake it. If there's bubbles coming up, it is fermenting properly.


How much of this is true?
 
souldog24ca said:
smellysell said:
Brewed a Nugget/Amarillo/Cascade IPA the other day. I'm starting to think I have issues, can't stop brewing even though I have 40 gallons fermenting right now.
Click to expand...

Geezus Christmas Justin, you need to throw a herf so we can help you drink it!! :laugh:

Meanwhile, my first 2.5 gallon brew is going, it's been a week. It's an Irish Stout/Brown Ale recipe, and after a week, I was told to shake it. If there's bubbles coming up, it is fermenting properly.


How much of this is true?
Click to expand...

Jon I wouldnt shake it. All the trub at the bottom will come back into suspension, and you wouldn't want that. Just let it sit, and do it's thing. Mine only bubbles for about a week and stops. A piece of advice with the Mr. Beer. Don't do what the directions say! Leave it in the fermenter for 2 weeks. bottle it and leave it out on the counter for 2 weeks, then put the bottles in the fridge for 2 weeks. It takes a little longer but it makes a much better end product. It just makes sure that all the fermentable sugars are all eaten up by the yeast. When you bottle your brew and open up the tank and look inside you'll be glad you didn't shake it! :thumbs: It looks like an inch layer of peanut butter sitting at the bottom.
 
Yes, definitely don't shake it. You're not initiating anything, you're just knocking the CO2 that is in suspension in the beer out of suspension and possibly introducing oxygen.
 
smellysell said:
sporkd2 said:
Belgian Strong with a partigyle thursday, hehe friday or sat
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What kind of yeast are you gonna use for the second runnings?

Also, got a recipe for the Belgian stong? Dark or pale?
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I did 15# Pils and 12oz of Cara-Pils, 3# Candi Sugar 1.25 Williametter at 90 and .5 fuggles @ 30

Used 570 on both
Used the same hops schedule for both beers but only added 1# candi sugar to the part-gyle
 
sporkd2 said:
smellysell said:
sporkd2 said:
Belgian Strong with a partigyle thursday, hehe friday or sat
Click to expand...

What kind of yeast are you gonna use for the second runnings?

Also, got a recipe for the Belgian stong? Dark or pale?
Click to expand...


I did 15# Pils and 12oz of Cara-Pils, 3# Candi Sugar 1.25 Williametter at 90 and .5 fuggles @ 30

Used 570 on both
Used the same hops schedule for both beers but only added 1# candi sugar to the part-gyle
Click to expand...

Sounds like you 're making candi ... TRICK-OR-TREAT :thumbs: :whistling: :D :hold pillow sack open:
 
Thanks for the tips Kevin and Martin, I won't shake it anymore! :D

I wanted to ferment for 3, bottle for 2, then refrigerator it for 1... We'll see how that goes.
 
souldog24ca said:
Thanks for the tips Kevin and Martin, I won't shake it anymore! :D

I wanted to ferment for 3, bottle for 2, then refrigerator it for 1... We'll see how that goes.
Click to expand...


This is one of my biggest pet peeves about home brewing (fermentation times)

My rule of thumb is 21 days in primary for most styles, then I keg for at least 2 weeks. The best thing I have ever done is get enough beer brewed to where im not waiting for each batch to get done so I can immediately start drinking them. After you taste even common beers with just a little age on them you notice the differences. Long story short, there is never an exact science behind when to secondary (which I almost never do) when to bottle/keg and when to drink
 
sporkd2 said:
souldog24ca said:
Thanks for the tips Kevin and Martin, I won't shake it anymore! :D

I wanted to ferment for 3, bottle for 2, then refrigerator it for 1... We'll see how that goes.
Click to expand...


This is one of my biggest pet peeves about home brewing (fermentation times)

My rule of thumb is 21 days in primary for most styles, then I keg for at least 2 weeks. The best thing I have ever done is get enough beer brewed to where im not waiting for each batch to get done so I can immediately start drinking them. After you taste even common beers with just a little age on them you notice the differences. Long story short, there is never an exact science behind when to secondary (which I almost never do) when to bottle/keg and when to drink
Click to expand...

This man knows things! Autolysis is the boogyman of homebrewing unless you let it sit on the cake for an absurd amount of time. I always give it at least 3 weeks so the yeasties can clean up after themselves and only do a secondary if I'm dry hopping, adding fruit, etc.

Jon, DON'T SHAKE YOUR FERMENTER!!!!
 
I brewed an Arrogant Bastard Clone. Everything went well so hopefully it turns out great!
 
Niko said:
I brewed an Arrogant Bastard Clone. Everything went well so hopefully it turns out great!
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mmm... that's good stuff.

Bottled an Irish Stout last night. Hoping it's ready for Thanksgiving. :thumbs:
 
I'm rockin' around with my little Mr. Beer kit (yeah yeah laugh all you want)! I just finished bottling an Irish Stout/Brown Ale, and started brewing an American Devil IPA and a Sticky Wicket Oatmeal Stout with some molasses in it. That was at the suggestion of Q_the_Cop, and he says it's working for him.

It shouldnt start carbonating or anything right? If I brewed it with molasses in the wort already, am I going to be waiting longer for it to finish fermenting??
 
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