BeerBorg

We've all been there! Looks great too!

Yep, just did that myself. After the sixth time of clearing the clog...beer rain!

Today, I’m making 7.5 G of a classic blonde. Been so hot lately. The extra 2.5 G I’m pulling and infusing with a lime tincture, which should be good for taco Tuesday around here. I’m guessing this heat will stick around a bit too!


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Saison!

I just did a LBK (2.25gal) of 2 lb 4oz light DME and cascade hops with the good old Belle Saison dry yeast. Can't wait!

Monty

monsteroyd wrote:Saison!
I just did a LBK (2.25gal) of 2 lb 4oz light DME and cascade hops with the good old Belle Saison dry yeast. Can't wait!
Monty

Yum. My next batch I think is going to be a raw beer that will likely turn out similar to "A Sorachi Ace" using Bella Saison and a metric *#%! ton of Sorachi Ace hops.

mashani wrote:6 gallons of pretty straight up Patersbier. 80% Pilsner, 20% malted oats, German Sapphire hops, and 3787. Can't get much more simple.

I bottled that. I only got the equivalent of 5.5 gallons out of it, the trub was pretty deep as all of the stuff that would have been "haze" due to the oats floc'd out with the yeast. So it will be a pretty clear beer for having 20% oats in it.

I just brewed a Simply Beer. Cream Ale today, it's a 5G Extract recipe from Midwest Supplies. The day before bottling, I'm going to add a bottle of Apricot flavoring for an Apricot Cream Ale.

Currently have a gluten reduced Guinness-ish Irish stout in ferment... Used hops I had on hand (since I have so much), but no EKG in the freezer (thought I had some left), so I went with Magnum.

6 lb Maris Otter
2 lb Flaked Barley
1 lb Black Barley (24 hour room temperature mash; added to boil in last 5 min)

1 oz Magnum

2 cans of Guinness, open air soured for 10 days, then introduced to the boil in the last 5 min
Irish Moss (10 min)
Clarity Ferm (1 vial, in fermenter)
WLP004 (Irish Ale Yeast)

Mash at 152 for 90 min
Ferment at 62

Est ABV 3.8%
Est IBU 45
Est SRM 32.7

Fermenting a 3 Gal Saison for the Summer months.
Pilsen light LME
Sweet Orange Peel
Camomile
Lemon Grass
Coriander
Kent Golding Hops



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Just 4 Laughs
Boozer gets thirsty to.


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Something I'm calling SoRawChi Ace Saison.

It's a raw beer (see my other posts about how to do that in more detail and the hows and whys of it), but for ~6 gallons it was:

10# Pilsner, 1# Malted Oats, step mashed from ~95 up to 150, 2.5 hour total mash duration, then sparged up to 6.5 gallons of volume.

8oz of Sorachi Ace hops commando added steeped for 1.5 hours at 150 to pasteurize (mash & boil fermentation lid on, autoclaved foam stopper in the airlock hole, and the whole top covered with foil overlapping the edges). I will get somewhere between 20-30 IBUs total from all of that, the rest is just flavor/aroma.

Slow chill overnight, will pitch Bella Saison tomorrow.

That's about it.

@RickLust, how do you like that Anvil fermenter? Might be an option for me when I replace my current 3 gallon plastic ones one day.

@Mashani

I started off with the plastic BD Fermenter and upgraded a few months later.
I pretty happy with the Anvil Fermenter. It’s ez to use and clean, also does a good job. I have the 4 gallon model. It seal very well.
Only drawback is the handles do not fold down. This may be a problem for some but does not affect me. It fits in my mini fridge.
I have not used any other so I don’t have anything to compare it to.
There a lot of info online if you want to research it first. Here’s one link.


https://www.homebrewfinds.com/2018/01/h ... entor.html

Hope this helps ya...Cheers [emoji481][emoji481]




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I’m brewing today hopefully before it swelters out.
Mostly Maris Otter with just a touch of rye and crystal 40.
Trying out Medusa for the first time mixed with lots of Idaho 7 and some Vic Secret and using one of my favorite yeasts, Hansen yeast. Looking for an IPA on the lower end of gravity.


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@Mashani

(Wish there was a way to edit a post) to correct spelling and add to the original post.

I can ferment 3-1/2 gallons in this 4 gallon Fermenter.
It has a nice head space. I have never needed a blow off tube yet. I have 2 of these so I can keep the pipeline in operation.
I use a different airlock than the one they included.
They do make a 7.5 gallon one but I never brew that much. Cleaning is a breeze compared to the plastic Fermenter I had because it opens up so well.

Cheers [emoji481][emoji481][emoji482]


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Beer-lord wrote:I’m brewing today hopefully before it swelters out.
Mostly Maris Otter with just a touch of rye and crystal 40.
Trying out Medusa for the first time mixed with lots of Idaho 7 and some Vic Secret and using one of my favorite yeasts, Hansen yeast. Looking for an IPA on the lower end of gravity.


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Happy Brewing Beer-Lord. U better get moving as it will be sweltering in one hour from now (if not already). I will post later on that Lemony Sippet recipe from Brewstock that has finished now.
Cheers [emoji482]



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My wife loves Lemony Sippet. Please do update us!


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Ricklust wrote:@Mashani

(Wish there was a way to edit a post) to correct spelling and add to the original post.

I can ferment 3-1/2 gallons in this 4 gallon Fermenter.
It has a nice head space. I have never needed a blow off tube yet. I have 2 of these so I can keep the pipeline in operation.
I use a different airlock than the one they included.
They do make a 7.5 gallon one but I never brew that much. Cleaning is a breeze compared to the plastic Fermenter I had because it opens up so well.

Cheers [emoji481][emoji481][emoji482]


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You can edit posts from the web page view. I do it all the time because I'm always typing faster then my brain works and leaving typos behind. It must be a tapatalk limitation your running into.

Anyways, that sounds great. I can do 3 gallons in my fermenters with enough headspace that I never need to worry about blowoff, but that's the limit. I'm currently using the "mini Cooper" fermenters, so they are really easy to clean like yours, they are just an extra thick and more heat safe clear plastic bucket with a curved bottom and fancy lid/extender attachments, totally smooth on the inside. But one day they will fail and I will need something.

How hard is it to take the spigot off and clean the ball valve and such? The nice thing about the ones I'm using is that the spigots pop off with just one click, and the tops pop off just by opening the tap and giving it a 90 degree turn, so they are super easy to maintain. Having a spigot that I can use and not worry about is high on my list of important things.