BeerBorg

heating the strike water for a batch of the CC

Brewed a batch of a American Light Lager this morning and cooling down now for pitching temp. I hope this one comes out tasteless enough for some of the folks I know that when they find out I brew beer they want to try some and I ask them what kind of beer they drink the most and they tell me Coors light. The last guy I gave a couple beers to, I gave him my Cream Ale which is about as light that I like to drink and it has to be cold for me on this one, he said it was a lot darker and stronger (flavor?) then what he and his wife are use too.(really)

My last attempt at trying to please BMC drinkers.

SG 1.055 ish - 1.056

Pitched @54 deg.

A good brew day except a little longer on the cool down but I mostly do Ales atleast 10 degs. warmer.

I just bottled my first, a MB American Ale. I've had it in the LBK for 3 weeks @ 64-68*F. I cleaned and sanitized my bottles, added the carbonation sugar (2 cubes & a 1/2 tsp) to the 8 1-Liter bottles, filled and capped them. Then added the labels that I had printed out from the http://www.beerlabelizer.com. I had a little left over in the keg so of course I had to taste it. It tasted like beer sorta I guess but was definitely flat. Hopefully it'll get a lot better in 4 weeks. Since I already had the sanitizing solution made up, after cleaning my keg, I went ahead and brewed a batch of American Lager so we'll see how that turns out.
Thanks, Tony

Way to go Tony. Both on bottling your first batch and thinking ahead on the next one. As you found out, combining bottling days with brew days just works.

Bottled my evil Schwarzkölsch (Black Kölsch). Drank some of it flat too, because it's delicious.

Kegged the Rye-Guy IPA yesterday morning, and I love the fact that I can get five gallons put away in just 30 minutes!

Today I brew a small batch of 100 Years War IPA. This is one of the few extract recipes that I brew on a regular basis. I really like it. Coincidentally, I'm having a very busy weekend, so having a shorter brew day is welcome.

Just kegged Men In Black IPA and Drop Kick Nate Pale Ale and I've never kegged two at the same time but it was done in no time.
I'm glad I brew 6 gallons because the amount of yeast that is left with the beer at the end barely gets me to 5 gallons in the keg. I don't know why but I always seem to have tons of funk left over.

Came in just a tiny bit high on the Black but it's still at 6% and the DKN finished perfect at 1.011 but it was higher than it was meant to be at OG.

Now the clean up begins. Some part of my yard is going to be the beneficiary of lots of yeast.

berryman wrote:Brewed a batch of a American Light Lager this morning and cooling down now for pitching temp. I hope this one comes out tasteless enough for some of the folks I know that when they find out I brew beer they want to try some and I ask them what kind of beer they drink the most and they tell me Coors light. The last guy I gave a couple beers to, I gave him my Cream Ale which is about as light that I like to drink and it has to be cold for me on this one, he said it was a lot darker and stronger (flavor?) then what he and his wife are use too.(really)

My last attempt at trying to please BMC drinkers.

I gave up trying to please the BMC drinkers but I'm interested in your recipe. I have yet to brew an American Light Lager. But I am interested in brewing a Cream Ale. Would you share your recipes?

My sister in law drinks Miller Lite only, she will try the stuff I brew just to try it so what I do is tell her oh here I have something you might like (when it's totally not) and wait for the bitter beer face or for her to run to the sink to spit it out. LOL!

MadBrewer check your PM

Thanks.

I'm mashing a bunch of stuff for my Bier de Mars. But I can't brew it tonight, I don't have time. Tomorrow I don't have time to both mash and brew either and won't be able to get to the brewing part until the evening.

So I am mashing now, then I'm going to strain it and stick it in the fridge and brew with it tomorrow. I doubt it will sour, but if it happens to sour a little bit, that will still be totally appropriate for the style and I'll just roll with it and adjust my bittering hops.

I'm drinking the Victory Yakima Glory clone I brewed last month. It's basically an 8% Dark IPA or a Caucasian Dark Ale with hints of chocolate that go nicely with Citra and Cascade hops, a lot of them. The cold weather is finally starting to break here in the northeast and I'm getting excited to brew my Ballantine IPA clone once again. It's loosely based on the 1960's era beer brewed in Newark NJ and it'll be the first time brewing it using O2, modified water and temperature controlled fermentation.

Brewed up a new Amber Ale recipe for me this weekend. Based off of Sam Adams Boston Lager, but doing it with an ale yeast (US-05) at 64*.

Bottled 5 gallons of Ann Arbor Red.