BeerBorg

^Like^

Sent from my Pixel XL using Tapatalk

Was too darn cold today to do anything but shiver so a brewing I did, did I. It rained all freeking day, 36 degrees out and rain, well, half rain/half ice crystals. Plain old miserable. So, I turned off the garage heater after I crushed the grains, opened the garage doors and fired up the propane burners. Brewed up a recipe I copied down from BYO recently, a Blonde Ale. It called for Pale, munich and pilsner malts. I have to admit I have never tried using pilsner in my blondes but I figured what the heck, follow the mag's recipe and see how it compared to my blonde ale. Done the deed, tasted a shot, as it cooled and it actually surprised me. I could taste the pilsner but it was not over powering like most times I have used it. I can't wait to get it in the keg n carb'd. Going to be a great session brewski!


Right now it's still in the kettle, wife pulled into my workshop and told me I'm done for the day, now it's her garage... LOL That's okay, I do pamper her so I covered the pot well to prevent any bad thanks from crawling in, so I said let it cool over night. Was/is pouring down rain and I did not feel like hooking up a hose to the outside water supply. Tomarrow is supposed to be dryer and *Might hit 38* so a nicer day. WOOHOO!! I think I should call this one, *Cold Heart'd Air Head*. I almost followed it to a *T*, but I've never done that. I changed the hop sched. just a tiny bit, very tiny.



BrewYourOwn Vol 22, No. 2

Bottled a Mr. Beer batch, Apricot Wheat, but used 1/2 the apricots and 1/2 the Cardamom. Also bottled 5 gallons of Die Hearted, by Two Hearted clone.

BlackDuck wrote:

swenocha wrote:Lesson learned... need to sit a bit warmer with the probiotics. Recent reading says 80-90, and i was a bit over 70. A subtle sour after a week.

So are you saying that you held the temp a little over 70 and you should have been more in the 80 degree range? And it's not as sour as you thought it would be?

Yes, and yes. I think the probiotics like it a bit warmer than I kept them. It will still be a good beer, me thinks, with a subtle sour. Plenty of reason to try another try though.

Doing another batch of Rye IPA. This is an extract brew but the steeped Carapils and Flaked Rye really give it its character. I think this is the best extract beer that I have brewed.

Bottled 2 cases of beer from 5 different kegs that were close to kicking. I'll take them all to work to share. Checked the FG of my NEIPA, it was at 1.011 and smelled of grapefruit. No reason to wait so I kegged it. Along with all the bottling I cleaned 6 kegs and one fermenter and scrubbed the brew room floor. So much for a relaxing brew day.

Kegged my Czech Pilsner that I'll be bringing to my nephews graduation party in June. A little more than 2 full months to lager. Should be a tasty one.

I'm doing a PM of 1# 2-row, 1# white wheat, 1# Simpsons golden naked oats, and 8oz carapils, which I'm going to boil/chill/split into 2 containers, stick one in the fridge and one in the freezer. Will use along with some extract to make a couple of 2.5 gallon NE IPAs.

Brewed 5 gallons of my Ann Arbor Red, in a ramp up of brewing to have plenty of beer for the summer.

RickBeer wrote:Brewed 5 gallons of my Ann Arbor SCARLET, in a ramp up of brewing to have plenty of beer for the summer.

Fixed it for you!!!!

BlackDuck wrote:

RickBeer wrote:Brewed 5 gallons of my Ann Arbor SCARLET, in a ramp up of brewing to have plenty of beer for the summer.

Fixed it for you!!!!

On a GRAY day!!!!

On another forum, they suggested "Bleeding Buckeye", and that brought warmth to my heart.

You mean this this Bleeding Buckeye?

Any Bleeding Buckeye would bring warmth to my heart.

I love this bumper sticker back in the day:

HAPPINESS IS CRUSHED BUCKEYE NUTS

RickBeer wrote:Any Bleeding Buckeye would bring warmth to my heart.

I love this bumper sticker back in the day:

HAPPINESS IS CRUSHED BUCKEYE NUTS

Well that is the only way to enjoy a nice roasted Buckeye nut. They need to be broken out of the shell!