BeerBorg

Bottled 5 gallons of Michigan Red. Down to 12.6 cases on hand due to spreading 33 yards of mulch and other projects. 6+ cases conditioning though.

Just boiled some priming sugar to bottle another batch of Tabby.

I brewed a 2G batch of Mr. Beer Oktoberfest Lager with 8oz of the Muntons Plain Amber DME and a 2G batch of Mr. Beer Winter Dark Lager also with 8oz of the Muntons Plain Amber DME. Since I've heard these can be very active and possibly overflow the fermenter, I'm fermenting them in my BrewDemon 2.5G Conical fermenters.

Along with these I also brewed a 1G batch of BrewDemon One Evil Pilsner and a 1G batch of Northern Brewer Caribou Slobber Brown Ale, so it was a pretty busy day along with chores and then picking up feed this morning before being able to start brewing. And I've still to do some minor work on my bike and mow some on the lawn.

Just kegged 5 gallons of Hippity Hoppity Pale (Amber) Ale. Smells and tastes very nice. The blend of 001 and 007 yeasts with the Gleneagle MO really gives it a nice character and the hops are actually closer to an IPA.
We'll know in 7-10 days but so far, I see nothing sticking out with the Huell Melon and Azacca hops but think the carbonation will bring them out.
Finished at 5.75% which is a tad bit higher than planned.

Gonna try my new thermapen when I brew my Fussbudget amber ale.

I am brewing a dry stout today and I started a batch of cider yesterday.

Finally brewing that last Mr. B can from the contest winnings. Expires 04-SEP-15, so just under the wire. Of course, it won't be straight up... Here's the easy peasy partial mash...

#93: Fest Ale

Type: Partial Mash
Date: 8/16/2015
Batch Size: 2.80 gal

Ingredients

Amount Item Type % or IBU
1 lbs 13.9 oz Oktoberfest Lager (10.0 SRM) Extract 38.40 %
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 61.60 %
0.25 oz Pearle [8.00 %] (60 min) Hops 12.8 IBU
0.25 oz Tettnang [4.50 %] (10 min) Hops 2.6 IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale

Beer Profile

Est Original Gravity: 1.052 SG
Actual Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.87 %
Bitterness: 29.6 IBU
Calories: 269 cal/pint
Est Color: 6.6 SRM

Mash Profile

Mash Name: My Mash Total Grain Weight: 3.00 lb
Sparge Water: 0.5 gal
Sparge Temperature: 168.0 F

My Mash Step Time Name Description Step Temp
45 min Step Add 12.00 qt of water and heat to 148.0 F
30 min Step Heat to 162.0 F

EDIT:

Forgot... playlist for mash... Crowded House/Split Enz/Neil Finn/Finn Brothers playlist



EDIT: Overshot my OG (I need to up my efficiency, or I measured grain improperly. No matter RDWHAHB) 1.060

Kegged a batch of SMaSH Equinox IPA; OG: 1.066, FG: 1.011, ABV: 7.2% first thing this morning. I'm on my way to Rattlesnake Ledge to do a hike with one of my daughters right now. Just under 1200ft elevation gain from trailhead to destination.

About an hour away from the mash for 4 Kilts Clueless Belgian. Pretty much out of my beer box so I'm looking forward to this one. I guess the hops are eclectic for this beer (I'm just trying to throw in some big words to see if anyone is paying attention) and possibly some of the grains too but this is what you get when you have 4 guys playing games away from home. Great idea Chris!

Holy Crap!!

I am getting ready to mash!!!!!!

poodie wrote:Holy Crap!!

I am getting ready to mash!!!!!!

Whooo Hoooo!

Bottling my "El Hefe" Wiezen. Last "summer" beer!!!

Brewed up a batch of what I'm calling Ghost Pumpkin.

Should be ready at the perfect pumpkin ale drinking time, mid October!
Tasted the sample after measuring the OG, the initial sample tasted really good, I have high hopes for this one.

Brewed a Oktoberfest today.... Tried something a little different on this. Pitched one Wyeast smack pack 2633 and one pack 0-5 dry. pitched @64 degs. and have it @ 56 degs in the cooler right now. I don't want to wait to lager, I want to drink it in Octorber. I might secondary but will have to see how things are going in a week or so.... Was just going to ferment it on the low side with 0-5 but then came up with the idea of using both. I've read on how some of you guys have made a cream ale by using lager and ale yeast, this is my experiment, might not come out good but wouldn't be the first time. and probably not the last..............1.065 SG

berryman wrote:Brewed a Oktoberfest today.... Tried something a little different on this. Pitched one Wyeast smack pack 2633 and one pack 0-5 dry. pitched @64 degs. and have it @ 56 degs in the cooler right now. I don't want to wait to lager, I want to drink it in Octorber. I might secondary but will have to see how things are going in a week or so.... Was just going to ferment it on the low side with 0-5 but then came up with the idea of using both. I've read on how some of you guys have made a cream ale by using lager and ale yeast, this is my experiment, might not come out good but wouldn't be the first time. and probably not the last..............1.065 SG

Interesting...

56°F is at the low end of US-05's recommended temps so my thought is that the 2633 will out-compete the 05 as it will be sluggish, and or, as you warm up for your 3 day diacetyl rest the 05 might wake up and help attenuate the brew a little further than the 2633 might on it's own...

I'm gonna do something similar with my Mocktoberfest...

My plan is to use WY1007 German Ale along with a packet of Fermentis W34-70 and ferment around 66-68°F... I suspect I might get a fruitier result but should be good mone the less.

Let us know how it goes with yours!