BeerBorg

Bottled a Cream Ale 5G recipe from Midwest Supplies one of their Simply Beer line. I then started brewing their Stout from the same line.

Just bottled an American Wheat

Bottled 5 gallons of Michigan Red.  Figured I did not have enough for another bottle, so poured it into a glass, but it would have been enough.  Now aerated, so I have to drink it...  

Brewing a nut brown ale today at work. Expected preboil OG was 1.051...


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Whoa, that's a big difference. Maybe you added more grains than you thought? No big deal though, it's beer and you'll drink it and love it!

I'm curious. What happens at a brewery when you make a batch that isn't what it's supposed to be. If your nut brown is supposed to be 4.5% ABV and a batch is 5.5% ABV, what do you do? Call it something else?

Beer-lord wrote:Whoa, that's a big difference. Maybe you added more grains than you thought? No big deal though, it's beer and you'll drink it and love it!

Nope, the grains are measured on a scale calibrated weekly. It's accurate.


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RickBeer wrote:I'm curious. What happens at a brewery when you make a batch that isn't what it's supposed to be. If your nut brown is supposed to be 4.5% ABV and a batch is 5.5% ABV, what do you do? Call it something else?

We just go with it. Stronger batch, same name. Although with my efficiency being where it is lately, having finally figured this system out, we're probably gonna cut the recipes down a bit. Saving money on grains.


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Brewing an imperial witbier with blood oranges today, and sipping on a Bubs' Pale Wheat Xtra while the mash sits. Blown away by the clarity of this wheat beer.


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Today was kegging day for my Bastard Levitation. No pics, sorry.

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I basically made 5 gallons of what I call "Easy French Blond" which I've posted variations of here before a bunch of times. Except I turned it into a BPA by adding 8oz of Dingmans Cara 20 and 4oz of CaraVienna. And I used Mangrove Jack Tripel yeast in one of the fermenters and Abbaye in the other so I will be able to compare the two. Never used the Mangrove Jack yeast before. I'm actually also considering hitting this with some grapefruit peel steeped in vodka depending on how the hydro samples taste and smell. Because why not.

I've got some of their British Ale yeast too to try later. And a pack of mead yeast which I might do something scary with.

I just brewed up a PPS Hard Cider with juice from our apple tree, a German Hefeweizen and an RCE Honey Rye Cream Ale. Going to brew up another Hard Cider today, depending on whether or not I have to run to town for some shopping.

I need to keg the latest fiver this weekend. I intended to brew the Fogbank Amber Ale, but ordered too much chocolate malt, so I'm thinking this will be the latest incarnation of Trilby Brown Ale, the recipe for which I've never been able to nail down to my satisfaction. It sure ain't an amber ale.

And then tomorrow, I'm going to brew FedoraDave's American Ale. Delicious APA, with Simcoe and Amarillo hops, and a touch of rye malt!

I have a brew day planned for tomorrow. I'll be brewing up an AHS clone beer. It's a beer I enjoyed many years ago that is no longer available. St. Stan's Red Sky Ale.

Bottled my cold steeped "Belgian Rye Stout".