BeerBorg

I'm going to bottle my cider today. Most of it goes to my neighbor who lets my dogs out when I get stuck at work. She doesn't like beer but she's a cider hound.

Brewing, I've got an AG kit from Northern Brewer that I've wanted to try for awhile. It's "La Petite Orange," a Belgian Dubbel without the dark malts. It smells great, but honestly, what doesn't smell great brewing? I'm adding orange zest at flameout but I'm leaving out the coriander. I don't like it that much.

That Abbey yeast starter is taking its sweet time...

^^ That sounds/smells good. I bottled a 1G McSwiggin's Irish Ale extract w/steeping grains recipe and then brewed a Smoked Wheat Ale, a 1G all grain recipe from the BBS Make Some Beer book.

alb wrote:It's "La Petite Orange," a Belgian Dubbel without the dark malts.

I've always wanted to try that recipe, so I'm curious to how it turns out.

That said, I think the best tasting Belgian Dubbels do not have dark malts in them anyways. Just medium-dark candi syrup. I like Special B, but not as much in my Belgians as in other stuff. How's that for funny.

I kegged the Rhino IPA yesterday. I"m hoping it turns out well. I always drink the FG sample, and I've found it gives me a pretty good idea of what it's going to be like, in spite of being warm and flat. But this time, I wasn't sure. I think it's going to be okay; not a stellar beer, but not a bust, either. But that's what happens sometimes when you experiment.

Speaking of experiments, I'm brewing Maltsperiment/Munich today. This endeavor isn't paying off as I'd hoped. I'm setting aside a bomber from each batch so I can then do actual side-by-side comparisons, because unlike Hopsperiment, I'm not getting an immediate reading on first tasting.

So far I've got 2-row and Maris Otter at a drinkable age. I'm waiting for Vienna to mature a bit more. And today the Munich gets brewed.

5.5 gallons Traveling Irish Red down for the count overshot gravity by .004 volume on the nose.

I bottled the Citra/Mosiac Pale. Due to huge amount of trub that clogged my spigot, and an epic auto siphon failure, it got the snot oxygenated out of it.

So now I have to drink most of it fast I think... but perhaps I will keep one or two bottles around for 6 months to a year in the name of science. Because I've never oxygenated a beer post fermentation this bad before.

I brewed 15 gallons of blonde ale, and kegged 5 gallons of stupid easy cider.

Just finished bottling a 5 gal batch of my American Wheat.

Brewing a Belgian single with lychee @ the brewery today. Little over a week ago I brewed my yearly batch of St Sebastian Tripel at home.


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mashani wrote:I bottled the Citra/Mosiac Pale. Due to huge amount of trub that clogged my spigot, and an epic auto siphon failure, it got the snot oxygenated out of it.

So now I have to drink most of it fast I think... but perhaps I will keep one or two bottles around for 6 months to a year in the name of science. Because I've never oxygenated a beer post fermentation this bad before.

I hope you start a thread for that when you start drinking them - especially the ones after a few months. I've had issues with my auto-siphon and have given away a lot of beer from those batches for fear of it going bad quickly. I'd love to hear some practical feedback on how much it actually hurt.

I brewed a Big Furry Dribblechin Brown Ale, a Moose Drool clone, 1G Extract w/steeping grains recipe from Jasper's doubled to 2G and substituting Golden Light LME for the extract.

Brewed an ESB today. It is time to get rid of old grain and hops. Kegged 15 gallons of cream ale.

Bottled 5 gallons of Ring Your Bell Brown.

Brewing an Irish red at the brewery today.


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Just brewed some kind of quick 3ish gallon batch of session IPA or hoppy APA, 3# MoreBeer Extra Light, 12oz C40 steeped, 6oz of dextrose, 2oz of Centennial and 1oz of Mosiac all late additions and lid on hop-standed, Nottingham, easy, 1.049, about 60 IBUs. Should be easy to consume in large amounts.