BeerBorg

mashani wrote:

berryman wrote:

TonyKZ1 wrote: Today I brewed a Kolschbier

By that description, makes me want to have one of those right now I use to get a lot of stuff from Midwest, but now tend to go to more beer more. Prices are usually better and super fast free shipping if the order is more then $59 and not hard to do. Check them out sometime.

Yes, I would like one of those Kolsch biers right now too.

FWIW, Northern Brewer (same as Midwest just different store front) jacked up all their prices a while back. But they randomly send me 20% discount codes. Sounds good, until try to buy grain or what not and then it says the discount code doesn't apply to grain or what not. Effectively for me it would only be useful to buy kits. But I can build the same kit at MoreBeer by buying the ingredients (with 0 discount) or my LHBS for much less then the kits, even with 20% discount at Northern. The one good thing I guess is if your willing to pay more, you can get "free" shipping on a smaller amount of stuff then at MoreBeer. But probably you can still buy the same thing at MoreBeer and still pay the shipping and it would cost the same or less. That's how jacked up the prices at Northern are right now on some stuff.

Yeah, I've noticed their prices have went up. I just figured it's like a lot of things that's went up in the last year or so. We like the "Bastard Stepson Root Beer Extract Beer Recipe Kit" but they've not had it in stock for quite some time. They say they're having problems getting some of the ingredients or something? I've ordered from MoreBeer before and have a few favorites there. That's nice to know about the free shipping after your bill goes over $59.

Brewed a Farmhouse Saison today. Efficiency was down some as expected with this size grain bill on my equipment, but all good otherwize.

I bottled that Patersbier a few days ago.

I brewed an annoying disaster that hopefully will still turn out to be beer. If it is beer it will be a "Simcoe Saison" IE my too hot to brew an APA in the summer replacement beer, where I used 2oz of debittered Simcoe that was just 3.3% AA (what Yakima calls "American noble hops"). 50/50 split of Pils and Pale, with some Carahell, and 1oz of the hops @20, 1oz@flameout. Bella Saison yeast.

The annoyance was water main break and intermittent water outages. It took me hours to fill the mash & boil with "boil alert" water because by the time I flushed out as much of the brown crud and got the water as clear as possible and started filling, they'd turn it off again. Luckily boiling was on the menu anyways, as well as some potassium metabisulfide treatment that I always do anyways.

The disaster was that I again forgot to put the grain basket in the mash & boil. I figured this out about 1 hour after mashing in when I went to kick up the temps for a mashout, and saw that it said "186 degrees" on the readout. Now I'm certain that the entire mash wasn't actually 186 degrees, and it was just that a pile of grain heated directly by the element was sitting directly on the temperature probe. But I honestly have no idea what the actual mash temps were, clearly very different from bottom to top though. I know I got conversion I had sweet wort. I ended up dumping the mash out of the mash & boil into 3 small fermenters, and it sat in them mashing some more while I cleaned out the mess. Then I just put the basket back in and dumped it all back into the mash & boil through the basket, then drained and sparged as normal. I couldn't pull a hydro sample as my hydrometer went to live with the gods when I pulled it out of storage capping off my brew day. So really I have no idea what I'm going to get here besides something Simcoey.

Regardless of type of conversion and/or if it was fully converted, the Bella will eat everything in there and even the starch if there is some, so it should be beer none the less.

mashani wrote:I bottled that Patersbier a few days ago.

I brewed an annoying disaster that hopefully will still turn out to be beer. If it is beer it will be a "Simcoe Saison" IE my too hot to brew an APA in the summer replacement beer, where I used 2oz of debittered Simcoe that was just 3.3% AA (what Yakima calls "American noble hops"). 50/50 split of Pils and Pale, with some Carahell, and 1oz of the hops @20, 1oz@flameout. Bella Saison yeast.

The annoyance was water main break and intermittent water outages. It took me hours to fill the mash & boil with "boil alert" water because by the time I flushed out as much of the brown crud and got the water as clear as possible and started filling, they'd turn it off again. Luckily boiling was on the menu anyways, as well as some potassium metabisulfide treatment that I always do anyways.

The disaster was that I again forgot to put the grain basket in the mash & boil. I figured this out about 1 hour after mashing in when I went to kick up the temps for a mashout, and saw that it said "186 degrees" on the readout. Now I'm certain that the entire mash wasn't actually 186 degrees, and it was just that a pile of grain heated directly by the element was sitting directly on the temperature probe. But I honestly have no idea what the actual mash temps were, clearly very different from bottom to top though. I know I got conversion I had sweet wort. I ended up dumping the mash out of the mash & boil into 3 small fermenters, and it sat in them mashing some more while I cleaned out the mess. Then I just put the basket back in and dumped it all back into the mash & boil through the basket, then drained and sparged as normal. I couldn't pull a hydro sample as my hydrometer went to live with the gods when I pulled it out of storage capping off my brew day. So really I have no idea what I'm going to get here besides something Simcoey.

Regardless of type of conversion and/or if it was fully converted, the Bella will eat everything in there and even the starch if there is some, so it should be beer none the less.

Wilson!

I was going to say you locked out not getting an E4, but I guess it wouldn't get that hot in the mash.

Williams actually says a BIAB bag that touches the bottom could trigger an E4, but I guess that would "conform" more to the surface of the sensor then random bits of grain? But I would think the sensor has to register above 220 or something like that to trip, otherwise you could never boil?

It is fermenting vigorously in my 6 gallon fermenter, so the yeast likes it, whatever it is.

mashani wrote: It is fermenting vigorously in my 6 gallon fermenter, so the yeast likes it, whatever it is.

It could come out one as one of the best you ever made, but how would you copy that?

Kegged a Farm house Saison today and brewed a hef like beer but with the banana yeast. Still cooling down now.


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Haha, your gonna be a very drunk farmer thanks to Bella Saison.

Working on a Blonde Ale today. I’ve never done one, so something new for me!!


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Two weekends in a row now I've brewed. Last one was a SMaSH with El Dorado hops and Maris otter grain. And today I brewed my Citra-nilla vanilla IPA with citra hops of course and the vanilla bean will go in in the secondary. It felt good to get the brew pot going again.

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That's quite the chiller you got there Leigh! Homemade?

Beer-lord wrote:That's quite the chiller you got there Leigh! Homemade?

Yeah I made that years ago. I made the mistake of buying straight line 1/2” copper then realize that it was too difficult to bend so I got out the torch and a bunch of 90° elbows and there you have my hip to be square wort chiller.

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Today I'm brewing a Hefeweizen. It's the Hank's Hefeweizen 5G Extract w/steeping grains recipe from Midwest Supplies. I don't recall drinking a hefeweizen before let alone making one, so this will be something new.

TonyKZ1 wrote:Today I'm brewing a Hefeweizen. It's the Hank's Hefeweizen 5G Extract w/steeping grains recipe from Midwest Supplies. I don't recall drinking a hefeweizen before let alone making one, so this will be something new.

Hef's are good, I brew them quite often. A nice light wheat beer. I have done that same one before. What you use for yeast?

I bottled the "Simcoe Saison" which was the table saison using Bella and de-bittered Simcoe ("American noble hops" as Yakima describes them).

From the sample I drew, it is for sure the least bitter beer I've ever made with 2oz of Simcoe. As in not very, and it fermented down to 0.997 because Bella Saison.

They said 3.n% AA and they meant it. The Simcoe flavor is also more subtle then it would have been if I used the real thing though. So don't use this stuff as a late addition and expect to get the full on Simcoe experience, it seems pretty mellow.

I honestly don't know if/how they de-bitter / mellow the Simcoe, or if it's just a batch that came out like that so they labeled it as such so they could sell it, or in my case include it with some hop sampler pack.

Anyways this will be good beer, but it's not going to be an APA in disguise, it's mellower then that.

I brewed 6 gallons of Wit bier with Pils, Malted Wheat, Raw Wheat. (45% pils, 45% Malted Wheat, 10% raw wheat). I bittered it with some Cluster, and then used 0.5oz each of Sweet Orange peel, Coriander seed, and Grains of Paradise @10. No late hops. Using LalBrew Wit. That yeast is what they used to call Munich, but it never made good Hefes or German wheat beers, as it doesn't produce enough banana and cloves and makes apple and citrus flavors instead. They replaced it with "Munich Classic" which is more of a true hefe yeast. In any case it should do fine here as I don't want a lot of banana or clove.