BeerBorg

Dawg LB Steve wrote:

Beer-lord wrote:Once you get things down pat, don't change it. If it works for you, keep it.

Wouldn't change too much but if I could get this setup a little more compact and on wheels I'd be set.

I'm thinking a lingerie model might look good with that setup. Particularly one that is good with PBW.

Brewed 5 gallons of Frutti's Beer, Keep Your Stinkin' Paws Off wheat beer, which we add fruit flavoring into a glass.

I finally got to use my Beer Gun to bottle up five gallons of my Orange Sunshine Belgian Witbier the other night and I think I'm in love with it. The beer and the Beer Gun. I brewed it to enjoy over the long holiday weekend that's actually started for me about ten minutes ago.

I have 10 gallons of my Hiphopapocalpse IPA that's in week two of fermentation, so many beers so little time. I may wind up brewing another batch of wheat next to replace whats going to be gone come next Monday.

Tomorrow I bottle the Groomsman's Pride, and then I'm done with all the wedding beer.

Sunday I'll be brewing a fiver of South Ferry Steam Beer, and I'm really looking forward to having that on tap later this summer.

Have not brewed in nearly 2 months. Tomorrow plan to brew a Wee Heavy.

docpd wrote:Have not brewed in nearly 2 months. Tomorrow plan to brew a Wee Heavy.

A Wee Heavy sounds great, especially going into the autumn, when it'll be at its peak.

Four Kilts Clueless Belgain Strong is on the docket for tomorrow.

Just bottled a 2.5G Wild Spirit IPA signature series recipe from BrewDemon, this was using the big 3.75lb can of extract. I made it straight without any alterations and kept it around 65*F or so using a cool brew fermenting bag. The recipe instructions said it could be a good tasting 3G or a stronger 2.5G recipe, so I guess we'll see what it tastes like in a month or so.

Finished brewing a 2G Bewitched Amber Ale recipe and then a 2.5G Shedu Oatmeal Stout recipe today. I've been looking forward to brewing these and even more so now drinking them as they really smelled good while brewing.

Just finished bottling/kegging a 5er of an English Bitter.

Brewed a Hef today. Using 3068 wyeast, whacked it at 11:30 today thought I'd be done before now but going to pitch at 72 deg. A little higher then I want but that thing swelled more then anytime I've used a smack pack


Sent from my iPhone using Tapatalk

As long as you like the banana you are good even pitching that warm.

The Forbidden Fruit smack pack I used in my last batch got like that in 3 hours. It surprised me. I thought a seam might split. It must be catchy.

I just brewed a single with Jarlyloo and Blood Orange candi syrup. Posted the recipe, but it's so simple it's not funny.

Been brewing some recipes lately that will accommodate some temperature variations. I have several batches of Belgian dubbel ales & saison ales fermenting & carbonating. Kegged up a simple SMaSH Saison this evening, FG: 1.004. Pale malt & some Brewers Gold whole leaf hops for a bittering addition.

Bought a quart of blueberries a few days ago, and we had only gotten through a third of it before they were starting to show some age. So, I decided to puree them in the hopes of using them in some kind of brew day. Then I noticed a couple frozen cans in the freezer... lemonade and limeade. Thus, a plan is hatched. No measurements... no readings... just winging it here.

I pureed the blueberries, then added them to the lemonade and limeade in a saucepan with a bit of water, a bit of acid blend, and maybe a cup of sugar, and brought it all to a boil. After the boil got rolling, I pulled it, strained it, brought to a short boil again, then added it to a gallon fermenter, and topped with water. Once down to pitching temps, added some Côte des Blancs wine yeast, which I had bought to use in a project such as this or a cider (since the description notes it doesn't ferment all the way out like some of the other wine yeasts, so I was hoping it would leave some residual sweetness, but I digress).

Look at the pretty colors... Yeasties were getting busy in mere moments...

Looks very fruity. Nice no on the originality of ingredients.