BeerBorg

I bottled my stout a few days ago.

I brewed something like an old school Brown Porter today - no dark roasted malts, just base malt, brown malt, 60L, and Viking dark ale malt (because that stuff is good in anything like this, I like it a lot).

I am on vacation from work next week and with not much else to do with all this going on I plan on getting some things done around the house and spend some time brewing, just not sure what I feel like making. When this happens I usually end up brewing up 2-3 smaller batches at or around the same time so that is what I am thinking of doing. I had thought about an Irish Red weeks ago but never got to it, and that has kind of fizzled off now. Thinking of trying out a NEIPA and maybe just a Pale Ale or my Amber Ale.

Kegged my DIPA which only came out to 7.3% but that's close enough. Also kegged my Black IPA. Both tasted good but you can never know for sure at kegging.

I brewed a 3 gallon batch of Special Bitter with Fuggles and Whitbread goldings. I am likely going to go on a weekly 2.5 to 3 gallon rotation until the current life situation is resolved, vs. making bigger 5-6 gallon batches. I have more time to fiddle with it, and more variety that way.

Bottled the 5 gallon batch of Brown Porter. Likely the last 5 gallon batch I'll make for a while, gonna switch to a 2.5-3 gallon weekly rotation to keep the pipeline going in a more "stable" way.

LouieMacGoo wrote:First batch of the year. It's a pale ale for our club's bourbon barrel that will get filled in about 4 weeks.

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Finally got around to kegging this beer Unfortunately we had to abandon filling the barrel due to this coronavirus pandemic. So I guess I'll have to drink it all by myself.

OG = 1.063
FG = 1.012
ABV = 6.8%

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I brewed a 3 gallon juicy Session IPA with Amarillo & Meridian hops.

Today I did an isolation brew of a simple pale ale with Motueka, Ella and HBC692 hops. It went well and it was all the better because it was a beautiful spring day. That's gonna change soon.

Brewed me a 3 gallon batch of Irish Red

Today, I brewed a Flunky Monkey Cookie Dough Cream Stout, a 5G Extract w/steeping grains recipe from Jasper's Homebrewing. The Name and the description that goes along with it sounds interesting/different?, so I thought I'd try it. I've also been checking the gravity of my beer, just because of wanting to learn more about it, not really that I'm that worried about what the ABV might be. So the O.G. of this was 1.064 which is pretty close to what Jasper's said it should be, 1.065-1.069.

I'm on the go into work one day and then work remotely-from-home the rest of the week type of schedule. So I thought I might as well brew some beer today instead of waiting until the weekend, when I'm normally brewing.

mashani wrote:I brewed a 3 gallon batch of Special Bitter with Fuggles and Whitbread goldings. I am likely going to go on a weekly 2.5 to 3 gallon rotation until the current life situation is resolved, vs. making bigger 5-6 gallon batches. I have more time to fiddle with it, and more variety that way.

I bottled this, it tasted phenomenal right out of the fermenter, so it's gonna be good.

I brewed a Kölsch today and do one about 2 times a year. Switched to Wyeast 2565 from WLP029 but have used the Wyeast before. Came out good but seemed to be a long brewday. 60 min mash but a 90 min boil.




Mashed @149 came in 2 points higher then I wanted


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I did a partial mash in the mash and boil. It's supposed to be an IPA, but may be an APA since my efficency tends to suck.

Jarrylo for bittering (largely because I think it's a weird hop and I'm not sure I trust it for flavor or aroma). Homegrown nugget for flavor (because I had it handy). Citra leaf hops for aroma (because citra). I'm doing the no/slow chill now.

I'll be kegging a batch tomorrow and will use some of the yeast from that batch for the next one. I'll also wash some of the yeast and give it to my daughter for baking bread (both bread and yeast are hard to come by these days; first bread, then because of the bread shortage, yeast became tough to get).

Jarrylo works well as a wheat beer hop or a Belgian ale hop.

Other then that... mix it with stuff. It's too mellow for an IPA/APA hop.

FWIW, I've done > 50 batches slow chill overnight / 20+ hours in the mash & boil, and have never ever had any issues. It is really the only way I do it anymore, it's just easier for me, no fuss, splits up the brewing / racking / cleaning over 2 days so I don't have to do so much on a brew day.

mashani wrote:Jarrylo works well as a wheat beer hop or a Belgian ale hop.

Other then that... mix it with stuff. It's too mellow for an IPA/APA hop.

FWIW, I've done > 50 batches slow chill overnight / 20+ hours in the mash & boil, and have never ever had any issues. It is really the only way I do it anymore, it's just easier for me, no fuss, splits up the brewing / racking / cleaning over 2 days so I don't have to do so much on a brew day.

I'm so lazy that not only am I doing all of my batches with an overnight chill, I'm also doing them all with an overnight mash.