What are you brewing/bottling/kegging?

[TonyKZ1]

I bottled that Flat Tire Ale today, smells good so we'll see what it tastes like in 3 weeks. I was able to use my "new to me" Super Agata table top bottle capper, it seemed to make capping the bottles quicker and less mess, ie. no broken bottles. I also brewed an Autumn Amber Ale, a 5G Extract w/steeping grains recipe from Midwest Supplies. It seemed to be a good recipe, ie. nothing spectacular but ought to be a nice easy drinking amber ale.

[Beer-lord]

Brewed 11 gallons of Drop Kick Nate today. Half with Imperial Juice yeast and half with Brulosophy blend yeast. Since I can't really BIAB 21 lbs in my 15 gallon kettle, I had to do some sparging and used another kettle to 'dump' and sparge. Somehow, and I don't know how, I was 6 points higher.

[BlackDuck]

Somehow, and I don't know how, I was 6 points higher.

Gravity Fairy???? I still need to brew the DKN.

[Beer-lord]

Well, since I couldn't fit all the water and grain in my kettle, I had to sparge in another, smaller kettle and though my water was accurate, I did mash for about 15 minutes longer. Not sure if that would make a difference or just a good crush. Either way, that's still somewhat close for me.

[mashani]

I'm making a 3 gallon special bitter in the mash & boil.

Pretty simple recipe, but one I would have a hard time reproducing with extract due to the mild malt.

5# Briess Ashburne Mild Malt (5.3L)
8oz Briess 120L crystal
1oz Acidulated Malt for PH adjustment (I hopefully won't notice it in this small qty, but I need to find out)
1oz Willamette FWH (4.8% AA)
1/4oz Willamette @20
1/4oz Willamette @flameout

S-04. I would rather have used an ESB yeast, but none of them like my current basement temps. This will still taste good.

[Kealia]

With any luck, today I am kegging my Red-X wheat Simcoe experiment.

[mashani]

I bottled the brown porter I made in the Mash & Boil.

I forgot just how unique British Brown malt is. It tastes like nothing else, it's a bit roasty / toasty but also nutty. This beer will be good.

[RickBeer]

Brewed for a 2nd time this year, using up the two cans of Mr. Beer Bavarian Wiessbier that I got from Target over a year ago for $6 a can, with some Cardamom and apricots it's a nice Apricot Wheat beer. That, and a Long Play IPA that I bought for $5 a few weeks back are all that I've brewed this year, as we've been working through a huge inventory. Down to just under 8 cases of beer left.

Next up is Ring Your Bell Brown, a clone of Bell's Best Brown, and a Fruit Wheat Base, to which we add flavors in the glass. Both will be 2.5 gallon batches, my first all grain, and BIAB. We'll see how that goes.

[mashani]

I'm screwing around with the Mash & Boil, making a 3 gallon batch of what would be Dusseldorf Alt Bier except I subbed 20% rye in in the grain bill, so now it's just an out of style "Rye Bier". I'm actually doing a step mash too. Because I can. May as well see how it works with this thing.

[mashani]

I bottled the Kolsch that I made in the Mash & Boil that used 9oz of Acidulated malt in and I was very afraid to taste. But it seems to be nice and Kolsch like and not super "lemony" like I was afraid of. Hurray!

[Kealia]

Huzzah!

Sent from my Pixel XL using Tapatalk

[mashani]

I brewed an AG beer in the Mash & Boil, which is basically an "Old Speckled Hen" like clone (Maris Otter, Crystal, and sugar and that's it), except that I used some of the SA hops I still have laying around (Southern Dawn) in it instead of the normal hops.

[mashani]

I bottled the "Rye Bier" that I made in the M&B, which was basically a Dusseldorf Alt Bier with Flaked Rye subbed for some of the base malt. It was a bit spicy, with a bit of that "doughy rye tart vibe" (I don't know how to describe better), and some acetaldehyde that will condition out in the bottles. Should be a good hot day post cycling beverage. I rarely get acetaldehyde when I taste out of the fermenter with my pitch rates these days, but I didn't let it stay in the fermenter for as long as I usually do because I want to brew again this weekend. M&B has me somewhat addicted to AG brewing again.

[mashani]

Brewed I think my 9th batch in the Mash & Boil (brewing so many I'm losing count LOL), a completely late hopped Session IPA/Hoppy APA that ended up 1.051, where I used Maris Otter, C15, and a little bit of Munich to make it seem more malty, and Carapils to give it some more body, 2oz of Cryo Simcoe (24% AA), and 1oz of Citra (13% AA) @1 minute with the distillation lid and foam plug on so not much goodness vaporized into my air, and it's just no-chilling overnight, so I'll get probably a solid 15-20 minutes of actual AAU extraction from those hops before it cools down. In other words, plenty (if it was all really extracted ~100 but we know that doesn't happen for real). Still... plenty.

First time I'm trying that in the M&B, so we will see.

[Beer-lord]

When did you add the Cryo? I have some Mosaic cryo and everything I read says no sooner than flameout but it's better in a whirlpool or dry hop. Looking forward to trying it a few batches from now.