What are you brewing/bottling/kegging?

[FedoraDave]

I bottled a 2.5 batch of PacTiki Pale Ale this morning. Gonna brew a fiver of 9/Fifteen Pale Ale tomorrow morning.

[ScrewyBrewer]

Another 10 gallons of California Steamin' Common Beer

[TonyKZ1]

That sounds pretty good, I brewed some Caribou Slobber a while back and thought it was pretty good.
I bottled a batch of McSwiggin's Irish Ale, a 1G recipe from Jaspers. I also tried something different, or at least different for me, I batch primed this with 2 Tbsp of priming sugar in 1 1/2 cup of water putting that in a 6qt bucket and then siphoning the beer from the jug into that.

One reason is that the lower amount of beer with the 1G recipes and that this recipe's fermentation was very active so I lost some of the beer out the overflow tube into the overflow jar. Because of me using the 1G glass jug instead of a 2G plastic bucket. But also I wanted to try doing it this way as some of the recipes I make recommend doing it this way instead of the bottle priming.

[FedoraDave]

I've always preferred batch priming to bottle priming. More consistency throughout the batch, and there's never that question of "Did I prime that bottle?"

I try to time cooling my sugar mixture with siphoning half the batch into the bottling bucket. Add the priming solution while it's still flowing, and then after it's racked all the way, I still stir it gently, just to assure myself that it's all mixed in.

[BlackDuck]

Just kegged the RCE Honey Rye Cream Ale. I posted a picture of the FG sample on that thread.

[swenocha]

Finally a brewday... A sour cider, with WLP655 (lacto/pedio/brett/sacro blend). Will transfer to a secondary in maybe three weeks, and then forget about it until this time next year...

[mashani]

Finally a brewday... A sour cider, with WLP655 (lacto/pedio/brett/sacro blend).

Um... never had one of those before. That could turn out fooking sour. Have you had such a thing that inspired this?

[BigPapaG]

Finally a brewday... A sour cider, with WLP655 (lacto/pedio/brett/sacro blend).

Um... never had one of those before. That could turn out fooking sour. Have you had such a thing that inspired this?

Yeah, sounds like that could go pretty dry... Might need a fair amount of backsweetening to compensate as the dryness will accentuate the sour aspect quite a lot.

Sounds really good though...

Ohhhh, gonna be interesting following this one!

[teutonic terror]

Should be in the fermenter by 4 p.m.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: AmaCit2redux1.11.2new1
Brewer: JohnEC
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.00 gal
Post Boil Volume: 7.00 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 6.25 gal
Estimated OG: 1.067 SG
Estimated Color: 5.3 SRM
Estimated IBU: 86.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.8 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 2 6.3 %
0.30 oz Warrior [15.70 %] - First Wort 60.0 min Hop 3 16.2 IBUs
0.60 oz Amarillo Gold [8.20 %] - Boil 30.0 min Hop 4 11.8 IBUs
0.60 oz Citra [14.50 %] - Boil 30.0 min Hop 5 20.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.90 oz Citra [14.50 %] - Boil 10.0 min Hop 7 14.8 IBUs
0.75 oz Amarillo Gold [8.20 %] - Boil 10.0 min Hop 8 7.0 IBUs
1.00 oz Amarillo Gold [8.20 %] - Boil 7.0 min Hop 9 6.9 IBUs
1.00 oz Citra [14.50 %] - Boil 5.0 min Hop 10 9.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
1.50 oz Amarillo Gold [8.20 %] - Dry Hop 3.0 Day Hop 12 0.0 IBUs
1.50 oz Citra [14.50 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.00 qt of water at 168.2 F 152.0 F 75 min

Sparge: Batch sparge with 2 steps (1.42gal, 4.50gal) of 168.0 F water
Notes:
------
WOW!

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

[Rebel_B]

Nice!

[FedoraDave]

Should be in the fermenter by 4 p.m.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: AmaCit2redux1.11.2new1
Brewer: JohnEC
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.00 gal
Post Boil Volume: 7.00 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 6.25 gal
Estimated OG: 1.067 SG
Estimated Color: 5.3 SRM
Estimated IBU: 86.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.8 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 2 6.3 %
0.30 oz Warrior [15.70 %] - First Wort 60.0 min Hop 3 16.2 IBUs
0.60 oz Amarillo Gold [8.20 %] - Boil 30.0 min Hop 4 11.8 IBUs
0.60 oz Citra [14.50 %] - Boil 30.0 min Hop 5 20.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.90 oz Citra [14.50 %] - Boil 10.0 min Hop 7 14.8 IBUs
0.75 oz Amarillo Gold [8.20 %] - Boil 10.0 min Hop 8 7.0 IBUs
1.00 oz Amarillo Gold [8.20 %] - Boil 7.0 min Hop 9 6.9 IBUs
1.00 oz Citra [14.50 %] - Boil 5.0 min Hop 10 9.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
1.50 oz Amarillo Gold [8.20 %] - Dry Hop 3.0 Day Hop 12 0.0 IBUs
1.50 oz Citra [14.50 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.00 qt of water at 168.2 F 152.0 F 75 min

Sparge: Batch sparge with 2 steps (1.42gal, 4.50gal) of 168.0 F water
Notes:
------
WOW!

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Git 'er done!

[Rebel_B]

Kegged a batch of Trippel, dry-hopped a batch of double IPA, and brewed up a Christmas Ale today. This one was a 'big' brew, starting at 1.090 going into the fermenter.
.

ImageUploadedByTapatalk1447637210.354637.jpg (199.01 KiB) Viewed 744 times

[swenocha]

Finally a brewday... A sour cider, with WLP655 (lacto/pedio/brett/sacro blend).

Um... never had one of those before. That could turn out fooking sour. Have you had such a thing that inspired this?

It's my project for Emma's cider book...

[philm00x]

Bottled the revised Bubs' Pale Ale (holy hop aroma, batman!) and I can't wait till it's carbed and ready to drink.

I also got to brew the RCE brew that dbrowning and I came up with- a belgian dubbel with rye!

[brewnewb]

Nothing good on TV tonight so I wandered into the basement. I had a can of MrBeer Oktoberfest and an empty LBK.

That LBK is now full. 30 minutes start to finish including clean up.