|
Post by poptop on Sept 26, 2021 13:05:24 GMT -6
I’ve been reading about these IPL(s) more and more. I imagine the ‘elevated IBU’ Pils would fit nicely into that category. Sent from my iPad using Tapatalk ^^^ so THIS! Trying to think about the elevated Pils too. The Italian Pils came out great and the Saphir hops are pretty cool. All the lemongrass thing you read about and should definitely be used sparingly. But the "style" is definitely something I am going to iterate. Ken, didn't mean to hijack the Ale thread my man.
|
|
|
Post by Ken on Sept 30, 2021 9:14:50 GMT -6
Had a keg blow last night so now I have an empty one. Time for 1056 to ferment it's next (second) beer and I think it will be a "neutral" pale ale. Great Western 2-row, some wheat and a bit of C40 and then a combination of Sterling, Ultra, Liberty and Santiam with a bunch of hops late in the boil/WP and possibly a DH too. I made one like this in the spring and when my oldest son was home in the early summer he really liked this one and eventually killed it, IIRC. A nice, crisp & hoppy ale but no newfangled or citrusy hops in this one. Probably brew on Saturday or Sunday.
|
|
|
Post by poptop on Nov 4, 2021 10:42:19 GMT -6
Next up; a Cream Ale. I've been wishing on one for awhile now. Pils, generous flaked corn addition, a little magnum in front and hersbrucker to finish. US-05 or maybe 04. 22'ish IBU and 1.055 OG. I can taste it.
|
|
|
Post by Ken on Nov 4, 2021 11:08:11 GMT -6
Next up; a Cream Ale. I've been wishing on one for awhile now. Pils, generous flaked corn addition, a little magnum in front and hersbrucker to finish. US-05 or maybe 04. 22'ish IBU and 1.055 OG. I can taste it. My next one will be a blonde. I think I have it with Northern Brewer and Liberty. But... sigh ... that one will be the first batch that I brew in my new location and I'm not sure when that might be. Could be awhile.
|
|
|
Post by poptop on Nov 8, 2021 7:17:28 GMT -6
What new location? Did I miss this in another thread?
|
|
|
Post by gusso on Nov 8, 2021 16:43:46 GMT -6
What new location? Did I miss this in another thread? The info is on another board...
|
|
|
Post by Ken on Nov 11, 2021 10:37:59 GMT -6
What new location? Did I miss this in another thread? You're up to date. Let's talk sometime soon. I did post a thread here in "The Greenhouse". On that topic, I have been noodling with how my new setup might look someday. On the positive side, I have a 2-car garage and just inside the house from the garage is a little finished "English Basement" with a window (it's about 12' x 12') and there is also a closet off of that room large enough for my fermenting fridge and my brewing equipment. I could put the serving fridges in the garage and then run the lines through that wall and into the basement so that the basement can be turned into a "pub". I might pick up a premade bar from Wayfair or something and then get a pub table, a dart board and put a TV on the wall and hang a bunch of my bar signs and trays. On the negative side, I'm not sure how the serving fridges would fare in the garage over the Chicago winter. Also, my big "on-deck" fridge is probably too big to fit in the garage so I would lose some cold storage space. In my place right now is a white fridge that does not match the other stainless appliances (probably because getting a fridge is tricky right now) but when I can pick up a new fridge I could use this white one but again... I'm not sure where I could put it. Alternatively I could use my serving fridges as storage fridges and then buy a 3-tap kegerator (I saw one on Beverage Factory for $699 I believe) and just put it behind the bar in the pub. Not the same as having taps on the wall but workable.
|
|
|
Post by Ken on Nov 29, 2022 16:57:37 GMT -6
I have used Omega German Lager #1 and a combination of Diamond & 34/70 in some lagers and I am close to retiring both strains. I picked up some S-04 and today some Briess Pale Ale malt arrived from Ritebrew along with some other grains. I also placed an order today with Yakima Valley for some US Golding, Nugget, Perle, Northern Brewer, Willamette and Cascade. Last winter I made some nice ales. I learned that if the S-04 doesn't warm up during fermentation then diacetyl may result so I'm prepared for that. I plan to make some pale ales (Willamette & Cascade are the combination in Lagunitas IPA), cream ales, blonde ales, dark ales, red ales, my MLPA, English Bitters and some others. I bought this base malt because the options for full sacks were limited. I hope the Briess does what I want. Cheers Beerheads.
|
|