What are you brewing/bottling/kegging?

[BigPapaG]

Whoops, not tonight...

Grandkiddys coming over, yeah!

Looks like dinner and a movie or XBox or both!

[Inkleg]

This is the cider I make last September and kegged last weekend. That's a FG of 0.996.

Cider.JPG (76.57 KiB) Viewed 1306 times

[BigPapaG]

Jeff, that looks awesome... And dry...

And soooooo clear!

[jimjohson]

grains are in to mash for another Bengal in the Rye

[Inkleg]

15 minutes of mash time left for Zoo House Saison 565, holding steady at 148*. Using White Labs WLP565 Saison yeast for this one. Left out the dextrose and added 8oz of rye. I'll pitch a nice big starter at 68*, let the temperature free rise and ramp it up a few degrees each day to? I don't know yet 85*?

I'll recheck the FG of my RIS. If it hasn't changed from last week it will go into secondary for about 8 months of bulk aging.

[Kealia]

30 minutes left in the boil of my Gumblahead clone. Should be interesting since I've never had the real thing to compare against. But, it's Amarillo so it has to be good!

[FedoraDave]

Got the 100 Years War IPA bottled, and the Scramblin' Amber Ale brewed this morning.

*whew!*

A somewhat busy morning, but productive. I wouldn't want to do this with 2 five-gallon batches, but 2.5 gallon ones are a little more manageable, especially when the batch being brewed is just extract with steeping grains.

[mashani]

15 minutes of mash time left for Zoo House Saison 565, holding steady at 148*. Using White Labs WLP565 Saison yeast for this one. Left out the dextrose and added 8oz of rye. I'll pitch a nice big starter at 68*, let the temperature free rise and ramp it up a few degrees each day to? I don't know yet 85*?

85 is a good start. If it is at 1.02 after a week and it's still at 1.02 a few days later, try to get it 90+. I've pushed that stuff up to the mid 90s to get it to finish. It's going to make a very different beer then your other Zoo House - it will be more DuPont like with bubblegum flavor/aroma, especially if you get the temps into the mid 80s/90s. The yeast will finish if you are patient and you crank up the temps. The yeast will also likely eventually finish if you are VERY VERY patient and don't crank up the temps. It just depends on how patient you really want to be. Ignore the crap on White Labs site about using a different yeast to finish, you don't need to do that - just crank up the temps. At least that's my experience, and if you read about how DuPont makes their beer then there is no reason to fear doing this. It's their strain, they know what they are doing.

Anyways, I made an American Wheat Ale and a hoppy Wheat Saison with my Wai Iti hops. Posted the recipe, it was simple. 2 beers, same wort, just split the batch and used different yeasts.

[Inkleg]

Thanks for the information Mashani. Pitched at 68* at 1pm and it was going when I got home at 10. The temp had risen to 72 and was higher than I wanted in the morning at 75. Brought it back to 72 and I'll bring it up 2-3* each day and be north of 85 by the end of the week.

My LHBS had a out of date vile of the WLP565, picked it up for 3$. Made a 800mL starter and the stepped it up to 2L, so plenty of yeast to get the job done. I'm not a big fan of using another yeast to finish the job. I had read other people doing that. I'm in the "pitch big yeast" camp.

[FedoraDave]

Jeff, if you can't get "horse blanket", it just isn't worth it.

Give up, dude.

[Beer-lord]

About an hour away from starting the mash. We're getting a late start as we plan to make it a full day. With 11 gallons, this is going to take some time, some beer and of course, some BBQ.

[FedoraDave]

I have faith in you, Paul.

[BlackDuck]

In the middle of the mash for my Repeat Offender Session IPA.

[joechianti]

I'm thrilled to say today I finally got up the courage to try brewing again, trying out that Clarity Ferm to lower the gluten. If this works, it should motivate me to brew more often again. I chose an all extract batch to make it easier to get back in the swing. Two cans old MB HCCD and a pound of light DME. Added 12 grams of hops, and 4 ounces of Malto-dextrin. If this really works, it'll be a game changer. I've been putting it off for months, not entirely sure why. Been almost all wine and whiskey the past 6 months now. Well, it's sure good to smell that wort again.
I must give some credit to the Brewbirds. Had one of their brews yesterday and it reminded me of how much I was missing. Just the push I needed. I love those two.

[FedoraDave]

Joe, I'd hate to see you give up homebrewing.

Even if you have a gluten problem, there are ways around it. Do the research, figure it out, and get some homebrew going on.

And +a million about the Brewbirds. I love 'em, too. And I'll take bets that I'm not the only one on The Borg, too. No takers on that bet, boy.