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Post by Ken on Oct 22, 2023 7:17:49 GMT -6
At a crossroads- just tapped a Focal Banger clone, have 10 gallons of helles- on tap at the moment and a keg quietly lagering. There's a Weizenbock fermenting away, it'll be ready to keg in a week tops. There's a bitter on tap, but not an example of my best work. Wanna brew, but not enough space in the brewhouse. Looks like it's yeast library maintenance for me. Same for me. I was down with Covid for a bit and wasn't drinking. I brewed with Novalager and then retired that yeast and right now all of my kegs have beer in them. So the pub is open (bock, festbier, gold lager, Anchor Steam clone, Gold beer with 2112, Hoppy Amber with 2112, Red Lager, Two more gold lagers with Nova and a Vienna Lager) but the brewery is closed I guess. Next up will be Omega Mexican Lager but it will probably be awhile. Good problem to have, I suppose.
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joed
New Member
We are the people our parents warned us about!
Posts: 39
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Post by joed on Oct 24, 2023 11:38:52 GMT -6
Just back from Oktoberfest in Munich and boy do my lagers pale compared to the fresh German beers, Augustiner Edelstoff, may have been the greatest beer I have ever tasted. But anyway, I am going to get back at it this coming weekend and brew a Dunkels Bock. That's a tough assignment comparing your beers to those at Oktoberfest. I was at a wedding in ATL this weekend and the afterparty was at a brewery. This place served their own beers but they had 68 total taps and some were commercial including Paulaner Oktoberfest Marzen, Spaten Helles and Hobrau Original (the pale one) and the Dunkel. Sounds like a great wedding after party!
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Post by denny on Oct 25, 2023 13:07:54 GMT -6
Doing dry hop #2 on my 11 gal. batch of Denny Kong today. 10.5 oz per fermenter, 1/2 cryo, 1/2 normal T90. Lots of things in this recipe are contrary to my brewing philosophy, but the commercial version was so good I had to give it a try. Dry hop #1 was 3/5 oz Cascade cryo per fermenter.
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Post by gusso on Oct 28, 2023 15:52:21 GMT -6
Brewed my 3rd batch in the past 2 weeks. Just finished a Kveik (Hornindal) IPA. I have lots of family coming down in less than 2 weeks. All 5 taps will be running with a 6th one in the garage fridge.
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Post by Ken on Oct 30, 2023 8:33:32 GMT -6
I kicked a keg last night so I now have two empties. I may get a starter going with Omega Mexican Lager sometime soon.
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Post by denny on Oct 31, 2023 11:40:35 GMT -6
Dumped the trub and took a taste of my Denny Kong homage. Yowzah!
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joed
New Member
We are the people our parents warned us about!
Posts: 39
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Post by joed on Nov 3, 2023 7:22:42 GMT -6
Was going to brew a SMASH Pils this weekend, but have two comps coming up with shipping deadline at the end of the month, so need to brew something that can be ready quicker. So I punted the Pils until next week and going to whip up a Scottish Export Saturday.
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Post by Megary on Nov 29, 2023 9:34:35 GMT -6
Red Winter Wheat 4.5% ≈ 20IBU's 49% Deer Creek Pale 29% Deer Creek Pale Wheat 20% Deer Creek Twilight Wheat 2% Roasted Barley Magnum @ 60 .50oz Liberty @ 15, 0 and Dry Hop WY1450 An American Wheat is typically a Summer Beer, but I'm trying to put a bit of a cold-weather spin on it. Most stats fall in the guidelines, but I'm aiming for a reddish hue. Roasted Barley worked well for this purpose on an Irish Red before, so here's hoping. I'll save the oranges and serve this with a few cranberries in the glass. (j/k... maybe) Will brew this on Sunday.
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Post by Ken on Nov 29, 2023 18:33:10 GMT -6
Red Winter Wheat 4.5% ≈ 20IBU's 49% Deer Creek Pale 29% Deer Creek Pale Wheat 20% Deer Creek Twilight Wheat 2% Roasted Barley Magnum @ 60 .50oz Liberty @ 15, 0 and Dry Hop WY1450 An American Wheat is typically a Summer Beer, but I'm trying to put a bit of a cold-weather spin on it. Most stats fall in the guidelines, but I'm aiming for a reddish hue. Roasted Barley worked well for this purpose on an Irish Red before, so here's hoping. I'll save the oranges and serve this with a few cranberries in the glass. (j/k... maybe) Will brew this on Sunday. Nice. I feel like the "red" can come from some Special B and dark British Crystal (135-165°L) but you need that midnight wheat or Carafa to push it towards red otherwise it stays "amber"-ish .. medium amber, darker amber but not dark enough to get the red. Sounds like a nice beer.
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Post by Megary on Nov 30, 2023 8:19:44 GMT -6
Yeah, getting the right "red" and not amber or brown...that's the tricky part. What malts can we count on to bring that red hue? I made an Irish Red a few years ago that really looked great in the glass. I attributed the red from the smidge of roasted barley that I used in concert with some British medium crystal (60L). The beer above does not have any crystal, but the "Twilight Wheat" brings a bit of color (8-9L) and I'm hoping the roasted barley gets me the rest of the way. If not, I'll just call it "Winter Wheat" instead of Red Winter Wheat.
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Post by Ken on Nov 30, 2023 8:58:12 GMT -6
Yeah, you know it when you see it. I think Special B is the reddest malt out there. It's both red and dark. Many don't care for its flavor so you don't want to overdo it. Dark British Crystal (Baird's, Simpsons, Thomas Fawcett) has a good amount of red in it so I might mix those together (maybe 4 ounces each?) and then finish it up with something like Carafa Special III. We have to remember too that the color we want won't be there without the clarity too. If the beer is cloudy the color will just look like a mess.
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Post by Ken on Jan 7, 2024 10:43:20 GMT -6
In late 2023 I fired up some 1056 for some "winter ales". I made my Memory Lapse Pale Ale, a Blonde, an amber and then another blonde. Yesterday I made my "Signature Ale" which is Pilsner malt, Special B + Dark British Crystal to an SRM of about 8. One shot of Northern Brewer for about 27-28 IBUs. It's fermenting away now. I'm going to make a few more .. American Wheat, a Dark Ale and a Cream Ale and then maybe retire the 1056. It was a good way to catch up after not brewing for awhile. I also see that for '23 my total number of batches was .. 23!
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Post by Megary on Jan 7, 2024 14:34:59 GMT -6
In late 2023 I fired up some 1056 for some "winter ales". I made my Memory Lapse Pale Ale, a Blonde, an amber and then another blonde. Yesterday I made my "Signature Ale" which is Pilsner malt, Special B + Dark British Crystal to an SRM of about 8. One shot of Northern Brewer for about 27-28 IBUs. It's fermenting away now. I'm going to make a few more .. American Wheat, a Dark Ale and a Cream Ale and then maybe retire the 1056. It was a good way to catch up after not brewing for awhile. I also see that for '23 my total number of batches was .. 23! That’s a nice run of beers you have coming up. I have to say I’ve never given Special B a fighting chance. I used a few ounces of Melanoidin malt in a Porter(?) once (forget the brand) and didn’t care for it at all. It gave a deep, malty, almost “heavy” flavor that overwhelmed the beer. Doubtless I used it incorrectly because I was completely unfamiliar with it, but I never took the time to understand its place in my brewhouse and the right styles to pair it with. After a few years, I just trashed the remaining melanoidin that was hanging around taking up space. Maybe I’ll buy a smidge again and give it another shot. I’ll take any tips anyone has as to its best usage. As another aside, I find it amazing that I’ve never used 1056 before. How is that possible, really? I’ve been all around it with 001/US05/BRY97, but have somehow managed to miss out on 1056. Not sure why I’m mentioning this, just seems ridiculous is all. Like Ken, I now need to plan a beer with 1056 and Special B!
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Post by tommymorris on Jan 7, 2024 20:18:05 GMT -6
In late 2023 I fired up some 1056 for some "winter ales". I made my Memory Lapse Pale Ale, a Blonde, an amber and then another blonde. Yesterday I made my "Signature Ale" which is Pilsner malt, Special B + Dark British Crystal to an SRM of about 8. One shot of Northern Brewer for about 27-28 IBUs. It's fermenting away now. I'm going to make a few more .. American Wheat, a Dark Ale and a Cream Ale and then maybe retire the 1056. It was a good way to catch up after not brewing for awhile. I also see that for '23 my total number of batches was .. 23! That’s a nice run of beers you have coming up. I have to say I’ve never given Special B a fighting chance. I used a few ounces of Melanoidin malt in a Porter(?) once (forget the brand) and didn’t care for it at all. It gave a deep, malty, almost “heavy” flavor that overwhelmed the beer. Doubtless I used it incorrectly because I was completely unfamiliar with it, but I never took the time to understand its place in my brewhouse and the right styles to pair it with. After a few years, I just trashed the remaining melanoidin that was hanging around taking up space. Maybe I’ll buy a smidge again and give it another shot. I’ll take any tips anyone has as to its best usage. As another aside, I find it amazing that I’ve never used 1056 before. How is that possible, really? I’ve been all around it with 001/US05/BRY97, but have somehow managed to miss out on 1056. Not sure why I’m mentioning this, just seems ridiculous is all. Like Ken, I now need to plan a beer with 1056 and Special B! I put 1 oz Melanoidin (Weyermann) in a 3 gallon batch of Festbier. The rest of the grain bill was 70:30 Pilsner and light Munich. It was overpowering. I had never used Melanoidin before. The flavor reminded me of a time I used too much Gambrinus Honey Malt in a Blonde Ale. So, now I know Honey Malt and Melanoidin are indeed very similar-at least to me they are.
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Post by denny on Jan 8, 2024 12:24:59 GMT -6
I've got a batch of Westmalle-ish tripel in the fermenter. Formulating a recipe for a rye dopplebock, that will be brewed at a local brewery.
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