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Post by drez on Apr 18, 2020 12:46:22 GMT -6
Kegging tomorrow. Mango Saison. Ran outta steam cutting the lawn in the steam heat. Thunderstorms heading our way. Day drinking. Whateverthehell day it is Good article in there on one of my favorite NE breweries, Schilling.
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Post by drez on Apr 18, 2020 12:46:47 GMT -6
Nice socks. Who did you borrow them from? I don't think they're yours. The boil has started on a Caribbean Lager of sorts. Smoooth brewday so far and I should be done in about 90 minutes-ish. Cheers and enjoy your Saturdays beerheads. Oh they are mine .. lol. I saw them and had to have them.
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Post by poptop on Apr 18, 2020 13:12:34 GMT -6
Starter I made a few days ago (WY1028, been in the fridge since early January) is done and split into 3 Mason jars (2 for upcoming batches, and 1 as a master culture for future starters) and stowed in the lager fridge. After only a few hours, the yeast is settling out nicely, and I saw good activity while the starter was stirring, so I have high hopes that this yeast will be in good shape for my next brewday on Wednesday. Making the IPA I posted in the recipe forum last week. I have been doing the same with starters. I start with one liter and spin for a couple days. On brew day, I add a couple more liters and let that go overnight while the beer is chilling to spec. Next morning I peel off a hefty amount to store and oxygenate and pitch the balance. It has kept me in fresh healthy yeast very successfully.
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Post by denny on Apr 18, 2020 13:36:37 GMT -6
11.5 lb. MG Pelton (pils) 2 lb. table sugar 1.5 oz. Columbus - 12% - 60 2 oz. Saaz - 2.8% - 3 2 oz. Amarillo - DH WY3522
Denny, do you pitch Belgian yeasts any differently than you would 1450 or other ale yeasts? I'm talking in terms of quantity or viability. Or do you treat them all the same? The OG of my tripels is low enough that I don't feel the need to do anything different than I always do. If they were over maybe 1.075 then I might do a 2 step starter.
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Post by buscotucky on Apr 19, 2020 9:00:02 GMT -6
NEIPA going on today! Made the starter last night, water is heating. Nice day out too. 6.5 gallons 10# GP 3# flaked wheat 1# flaked oats NZ Pacifica hops - 4 0z flameout, 10 oz @170 whirlpool, 2 oz. in fermenter. Bootleg Biology NEIPA blend yeast. 2 oz. Mosaic Cryo ~ during active ferm; 2 days in (or whenever ferm starts to slow.) 1 oz. ea. Rakau/Kohatu/Galaxy/Idaho Gem/Denali - Dry hop for 48 hours after cold crashing
The good think about being a homebrewer - you can use a commercially unreasonable amount of hops if you want.
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Post by jimdkc on Apr 19, 2020 19:44:50 GMT -6
Ended up not brewing this weekend, but I did stick some labels on my Denny's Little RIPA that I bottled last weekend.
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Post by Ken on Apr 20, 2020 7:35:08 GMT -6
Very nice. I bet Denny will like it.
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deerslyr
Full Member
Cheesehead
Posts: 158
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Post by deerslyr on Apr 20, 2020 7:38:23 GMT -6
Denny's Rye... I've made and thoroughly enjoyed that one a few times, but it has been probably close to 10 years!
I failed miserably at brewing this weekend. That is to say... I didn't brew at all. I thought about it, but just couldn't get motivated. So here's my plan this week. Tonight I'm going to write out my schedule for the week of all the things I need to do just to prep for it, and just do each of those things on the night that I write down. That way it's not so daunting on Saturday morning.
I'll get there...
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Post by zymot on Apr 20, 2020 8:40:28 GMT -6
I brewed a Memory Lapse Pale Ale last weekend. It was my firs BIAG. I made some miscalculations. Ended up with 4 gallons not 5 gallons. It fermented out nicely, but it is a bit cloudy. Decided to try Super-Kleer K.c. finnings. Transfered to a secondary and added my finnings. If I am going to make Ken Leonard beer, it has to be as clear and beautiful as it can.
The sample tasted pretty excellent. Probably let it sit on teh finnings for a few days and then cold crash it.
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Post by Ken on Apr 20, 2020 9:26:20 GMT -6
I brewed a Memory Lapse Pale Ale last weekend. It was my firs BIAG. I made some miscalculations. Ended up with 4 gallons not 5 gallons. It fermented out nicely, but it is a bit cloudy. Decided to try Super-Kleer K.c. finnings. Transfered to a secondary and added my finnings. If I am going to make Ken Leonard beer, it has to be as clear and beautiful as it can. The sample tasted pretty excellent. Probably let it sit on teh finnings for a few days and then cold crash it. So I just saw your PM on the blueboard (Doobah unsuspended me over there). The PM was old enough that I assume you were past the point of brewing it. That said, MLPA has gone through some changes. It used to be a little darker and maltier and over time I have made it slightly more pale and slightly more hoppy... but only slightly. I had a keg of it on tap earlier this spring and it's now gone. Here's a shot of it while I was hanging in the greenhouse recently: What was your recipe?
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Post by poptop on Apr 21, 2020 10:43:43 GMT -6
Beginning mis-en-place for a Friday or Saturday batch of very light (for me) 3711 Saison with the anticipation of using this cake for a DuPont'ish Moinette. I'll take the 3711 over 565 any day.
5# Belgian Pils 4# Pale Malt 1/2# Spelt 1/2# Sugar
Still deciding if I want to go all Noble such as a Tett/Hallertau combo or do a bittering charge with something like Magnum and drop an ounce or two of NZ Pacific Jade at whirlpool.
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Post by zymot on Apr 21, 2020 23:05:00 GMT -6
I brewed a Memory Lapse Pale Ale last weekend. It was my firs BIAG. I made some miscalculations. Ended up with 4 gallons not 5 gallons. It fermented out nicely, but it is a bit cloudy. Decided to try Super-Kleer K.c. finnings. Transfered to a secondary and added my finnings. If I am going to make Ken Leonard beer, it has to be as clear and beautiful as it can. The sample tasted pretty excellent. Probably let it sit on teh finnings for a few days and then cold crash it. So I just saw your PM on the blueboard (Doobah unsuspended me over there). The PM was old enough that I assume you were past the point of brewing it. That said, MLPA has gone through some changes. It used to be a little darker and maltier and over time I have made it slightly more pale and slightly more hoppy... but only slightly. I had a keg of it on tap earlier this spring and it's now gone. Here's a shot of it while I was hanging in the greenhouse recently: What was your recipe? 8.25 # Viking pale 0.75# wheatt 1.00# Crystal 60L 1.75 oz Perle for 30 min Wyeast 1318 London Ale III Should come in somewhere between your two recipes. OG about 1.050 The 1 week sample tasted great.
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Post by drez on Apr 22, 2020 5:27:35 GMT -6
LAIII is an interesting twist on that recipe. I like it. Should be a nice easy drinker.
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Post by Ken on Apr 22, 2020 6:10:32 GMT -6
I agree, that should be nice. I think I made MLPA with an English yeast strain once and the issue was that it was a lower-attenuating yeast that left a bit of sweetness behind and there weren't enough IBUs to balance it. The beer was fine but I should have realized that and either upped the hops, used a late addition, used more sulfate or something to crisp it up a little bit. I haven't used 1318 in a long time and I'm sure its attenuation is better than say, 1968. The Perle adds a nice touch too. Excellent thought. Please keep us posted on how it comes out.
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Post by neddles on Apr 22, 2020 9:00:51 GMT -6
Beginning mis-en-place for a Friday or Saturday batch of very light (for me) 3711 Saison with the anticipation of using this cake for a DuPont'ish Moinette. I'll take the 3711 over 565 any day. 5# Belgian Pils 4# Pale Malt 1/2# Spelt 1/2# Sugar Still deciding if I want to go all Noble such as a Tett/Hallertau combo or do a bittering charge with something like Magnum and drop an ounce or two of NZ Pacific Jade at whirlpool. Do you use flaked spelt or malted?
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