BeerBorg

That looks awesome. I’ll have to check out that yeast. I’ve never used it.


Sent from my iPhone using Tapatalk

Beer-lord wrote: Could you send us some cool weather please?

I love this weather. It's been high 60's low 70's fornanfew days now. Cloudy, breezy, almost chilly but not quite. The kind of weather you can shut off the AC and open up the windows in the house for once.

BlackDuck wrote:That looks awesome. I’ll have to check out that yeast. I’ve never used it.
Sent from my iPhone using Tapatalk

I've used S-189 I think 4 times now, every beer I made with it was nice. Never tried it for a Kolsch though, just "regular" lagers. Its only "downside" that I could say is that it costs a bit more.

mashani wrote:

BlackDuck wrote:That looks awesome. I’ll have to check out that yeast. I’ve never used it.
Sent from my iPhone using Tapatalk

I've used S-189 I think 4 times now, every beer I made with it was nice. Never tried it for a Kolsch though, just "regular" lagers. Its only "downside" that I could say is that it costs a bit more.

I am glad to hear that about the S-189. I haven't settled in on a dry lager yeast yet so I can't wait to try this. But the Kolsch was with K-97, not the S-189. That was for an Oktoberfest. The K-97 actually makes a nice Kolsch when fermented a bit warmer than other Kolsch yeasts. It seems to like it around 64-66*.

What temps did you see the S-189 at? I am trying it around 53, I have heard it doesn't like to go too cold.

MadBrewer wrote:

mashani wrote:

BlackDuck wrote:That looks awesome. I’ll have to check out that yeast. I’ve never used it.
Sent from my iPhone using Tapatalk

I've used S-189 I think 4 times now, every beer I made with it was nice. Never tried it for a Kolsch though, just "regular" lagers. Its only "downside" that I could say is that it costs a bit more.

I am glad to hear that about the S-189. I haven't settled in on a dry lager yeast yet so I can't wait to try this. But the Kolsch was with K-97, not the S-189. That was for an Oktoberfest. The K-97 actually makes a nice Kolsch when fermented a bit warmer than other Kolsch yeasts. It seems to like it around 64-66*.

What temps did you see the S-189 at? I am trying it around 53, I have heard it doesn't like to go too cold.

I've used K-97 in Kolsch with good results too. FWIW the White Labs liquid Kolsch strain also likes it around 64-66. It is the Wyeast one is the one that likes it more like 57-60.

I ferment all my lagers around 56-58 degrees or so. I don't do really low temps. I find that they are just as clean (at least to me) at those temps, and I don't have to do a d-rest as long as I let it sit in the fermenter for 3 weeks which is normally what I do in the winter. I can tell you it is nice at those temps.

Oh and I bottled the beer below. It tastes very much like a bubblegum estery Belgian Saison. It did not get fruit flyified!

mashani wrote:So, trying again with a very plain (if you consider huge bubblegum esters plain) 6 gallon batch of table saison, which hopefully will not be fruit flyified.

10# Viking Pilsner
8oz Abbey Malt (aromatic)
8oz Acidulated for PH adjustment
1oz Saaz FWH
1oz Saaz @30
Imperial Rustic Yeast

That's about it.

Saturday did a double by 5:30 was cleaned up and waiting for the temp of the wort to cool a couple more degree. First mash and boil was 5.5 g of Traveling Red, while the boil was starting on the Red I mashed in The Mather Steamship Cali-Common. Feels good to get back into the swing of things.

In celebration of the Browns not losing in the most Browns way possible, I'm brewing 6 gallons of a 50% rye, 50% Munich (some regular, some dark) Roggenbier. It's color will be somewhere between orange and brown, and I'm going to ferment half of it with wheat beer yeast and the other half with abbaye yeast, to end up with two slightly different 3 gallon batches of beer that should both be at least be half way to being a winner.

I'm doing a full step mash with protein rest for this, because 50% rye... hopefully to avoid proteins burning on the burner and triggering an ERR4.

IE I hope it doesn't fry the mash & boil.

EDIT: And at ~59 minutes into the boil, the mash and boil missed a field goal got an ERR4. I decided at that stage of the game to leave it be.

So there ya go.

I'm slow chilling it overnight, so I won't know what crud is burned on their until tomorrow.

This will also be my last 5-6 gallon batch for a while I think. I'm going to go back to 2.5 to 3 gallon batches in a weekly rotation. The bigger batches every couple of weeks are just more of a PITA for me, maybe better in the summer when I'm out cycling all the time, but not the rest of the year when I'm more able to brew every week.

mashani wrote:In celebration of the Browns not losing in the most Browns way possible, I'm brewing 6 gallons of a 50% rye, 50% Munich (some regular, some dark) Roggenbier. It's color will be somewhere between orange and brown, and I'm going to ferment half of it with wheat beer yeast and the other half with abbaye yeast, to end up with two slightly different 3 gallon batches of beer that should both be at least be half way to being a winner.

I'm doing a full step mash with protein rest for this, because 50% rye... hopefully to avoid proteins burning on the burner and triggering an ERR4.

IE I hope it doesn't fry the mash & boil.

EDIT: And at ~59 minutes into the boil, the mash and boil missed a field goal got an ERR4. I decided at that stage of the game to leave it be.

So there ya go.

I'm slow chilling it overnight, so I won't know what crud is burned on their until tomorrow.

This will also be my last 5-6 gallon batch for a while I think. I'm going to go back to 2.5 to 3 gallon batches in a weekly rotation. The bigger batches every couple of weeks are just more of a PITA for me, maybe better in the summer when I'm out cycling all the time, but not the rest of the year when I'm more able to brew every week.

For what it does, the M&B is great. Pushing the envelope in any way is pretty risky.

Just kegged a batch of Wrangled Rye. If I didn't screw it up (tastes good) it will be my first successful batch since March. (There were only two other batches, brewed and screwed the same day)

Never give up, never surrender!

I haven't yet.

John Sand wrote:I haven't yet.

The thread title is "What are you brewing/bottling/kegging?"

You didn't quote a post, so it's obvious that you're replying to the question in the thread title.

How can you be in a position where you haven't yet brewed, bottled, or kegged?

I'm not even here.

Took the week off and managed to brew Wednesday and Friday. Both beers with Bootleg Biology yeast. Wednesday was a repeat of the Black Night IPL with their lager yeast. Today was v3 of my Any Road Up NEIPA with Bootleg NEEPA yeast. Between the starters and prep for 2 brews in 2 days, it seems like I spent a good portion of my vacay involving beer.
Don't judge!

I judge you a wise man.