BeerBorg

Finally getting around to bottling my Dante's Delight Weizenbier which I had added blueberries to.

Bottled a Scottish Ale yesterday. I got a higher than expected OG but a higher than expected FG. Oh well. Sample smelled and tasted nice.

Just finished bottling 2 LBKs of Summer Ale w/orange rind 1 w/Wyeast ABV 5.7% 1 w/White Labs ABV 5.5 %. Kind of worried about the Wyeast batch it had a blow out and I did wipe up what I could see but the back side of the LBK had dried gunk all over it and when I pulled it out I had "MOLD" growing on it. Sample tasted fine but will remember this for next time (check back side of fermenter).

heating the strike water for another 5 gal batch of my Shillelagh Red Irish Ale

Bottled a case of Trilby Brown Ale this morning, and tomorrow morning, I'll be brewing up a small batch of oatmeal stout, which I'll call Oat Soda, and I'll put a picture of The Dude on the label!

Brewing some "Spring IPA". Hops for days!

A little late on this but kegged my Saison and put it on tap. Been there for about a week and it is DELICIOUS!! I will have to make it again soon because this isn't going to last very long!

I bottled some MB American Porter, hmm tasting it at bottling time, definitely flat and somewhat bitter, hmm.. Also after cleaning up, I brewed up the MB Belgian Spiced Ale that's currently on sale. That sure smelled good.
Tony

TonyKZ1 wrote:I bottled some MB American Porter, hmm tasting it at bottling time, definitely flat and somewhat bitter, hmm.. Also after cleaning up, I brewed up the MB Belgian Spiced Ale that's currently on sale. That sure smelled good.
Tony

Tony, it will always be flat at bottling time. After conditioning and carbing up for at least three weeks in the bottle at room temp, it should be good to go (provided you added priming sugar ). The MB Belgian Spiced Ale was a good one for me.

Cheers

Ibasterd wrote:

TonyKZ1 wrote:I bottled some MB American Porter, hmm tasting it at bottling time, definitely flat and somewhat bitter, hmm.. Also after cleaning up, I brewed up the MB Belgian Spiced Ale that's currently on sale. That sure smelled good.
Tony

Tony, it will always be flat at bottling time. After conditioning and carbing up for at least three weeks in the bottle at room temp, it should be good to go (provided you added priming sugar ). The MB Belgian Spiced Ale was a good one for me.

Cheers

Yep, I was tasting to verify that it was flat and not sweet, well that and I wanted to taste it too , but since I left in the fermenter for 3 weeks I figured it be fine. Yes, I also added the priming sugar to the bottles, just another part of the process. For my liter bottles I added 2 1/2 tsp of sugar.
Thanks for the reply, I'm hoping this Belgian Ale is pretty good one for me too.
Tony

TonyKZ1 wrote: I brewed up the MB Belgian Spiced Ale that's currently on sale. That sure smelled good.
Tony

Tony, is that the Belgian Spiced Christmas Ale? I did 2 batches of it and sneaked an early sample the other day and that's going to be a good beer when aged.

berryman wrote:

TonyKZ1 wrote: I brewed up the MB Belgian Spiced Ale that's currently on sale. That sure smelled good.
Tony

Tony, is that the Belgian Spiced Christmas Ale? I did 2 batches of it and sneaked an early sample the other day and that's going to be a good beer when aged.

Yep, that's the one. It had a high head of foam (krausen?) on it already today and now it's going back down. Good thing I used the recommended amounts of water instead of adding more as it might have went out the top. The yeast seems pretty active also whenever I shine a flashlight into the keg, more so than my other ones. Do you think it'll need aged or conditioned, longer than the 4 weeks (carbonating/conditioning) that I've been giving my other brews?
Thanks, Tony

TonyKZ1 wrote:

berryman wrote:

TonyKZ1 wrote: I brewed up the MB Belgian Spiced Ale that's currently on sale. That sure smelled good.
Tony

Tony, is that the Belgian Spiced Christmas Ale? I did 2 batches of it and sneaked an early sample the other day and that's going to be a good beer when aged.

Yep, that's the one. It had a high head of foam (krausen?) on it already today and now it's going back down. Good thing I used the recommended amounts of water instead of adding more as it might have went out the top. The yeast seems pretty active also whenever I shine a flashlight into the keg, more so than my other ones. Do you think it'll need aged or conditioned, longer than the 4 weeks (carbonating/conditioning) that I've been giving my other brews?
Thanks, Tony

I doubt it. Every beer is different. Even different batches of the same recipe will be different, as far as amount of krausen, how quickly it takes off, etc. But in the end, if you ferment for 2-3 weeks, and then carb/condition for 3-4 weeks, you're going to have beer. Some beers are better young, and some definitely improve with age, but as a rule of thumb, the three-four rule is king.

Another brew Sunday here! Kegged a batch of Double Black IPA, transferred a batch of Viewcrest Malt Liquor to secondary, & now I am brewing a batch of Pale Ale: similar to Sierra Nevada Pale Ale.
Here is a gravity sample of the Malt Liquor, very clear... +/- 1.015 after a month in a fermenter.

Brewing another batch of my Fruit Salad Session IPA.