BeerBorg

I didn't think you were suppose to boil a HME

Not boiling the HME, it's just the calculation that QBrew uses for calculating the IBU's for the HME.

ah

Nice to be back in the swing of brewing again. While I have the Brett Saison (both varieties... one with merlot soaked oak cubes and one without) and the old ale (both varieties... one with HS2 wild yeast and brett and one with S-04) happily fermenting, I'll be starting a one-gallon O-fest for Emma this weekend or early next week (depending on if I feel up to brewing after the Feile beer fest tomorrow night). I bought the ingredients today, and I like the recipe (I won't post it, as it's not mine to post... buy her book next year!), but two gallons feels small, so I can't imagine how small a batch one gallon will turn out...

Bottled a 3 Gallon Simple Rye and Brewed a 5 Gallon Summer Wheat today
Possibly the smoothest brewday Ive ever had
Everything went right from the start
That can only mean I forgot something ...
So Im waiting

A few months ago I had a pretty easy Brew, noted it as such in my notebook
When I bottled that baatch, I found the BIG yellow Rubberband I lost on brew day, IN THE FERMENTOR
Didn't seem to hurt anything ... that time
Not gonna try it again

dbrowning wrote:Bottled a 3 Gallon Simple Rye and Brewed a 5 Gallon Summer Wheat today
Possibly the smoothest brewday Ive ever had
Everything went right from the start
That can only mean I forgot something ...
So Im waiting

A few months ago I had a pretty easy Brew, noted it as such in my notebook
When I bottled that baatch, I found the BIG yellow Rubberband I lost on brew day, IN THE FERMENTOR
Didn't seem to hurt anything ... that time
Not gonna try it again

the magnet on my super aggi capper came off and disappeared...6 weeks later I found it stuck to the SS sink after rinsing out a bottle. fwiw I did find myself drawn to that beer.

I have a fiver of Kingpin IPA that's been dry hopped since Monday, and cold crashed since Thursday. Bottling it this morning.

Then it's off to the LHBS to pick up the grains and hops for brewing tomorrow's batch of Pearl Pils. I cooked up a yeast starter on Thursday evening, and I was a bit concerned when I went to bed last night, since it didn't look as though anything was going on. Then this morning, I wake up and see a mass of krausen in the flask. Should be lots of nice, healthy yeast by the time I'm ready to pitch on Sunday.

Today I'm kegging and bottling the Clock Strukker IPA we brewed 3 weeks ago. It's a special day because the beer was the first beer brewed in 4 months. I let it ferment for 2 weeks, dry hopped with Cascades the second week and had the fermentor in the refrigerator since last Saturday. It's also the first beer I brewed using a water profile I modified myself and I can't wait to taste it again.

The PALE ALES have our annual beer tasting competition in April and I plan to enter a couple of bottles from this batch. The competition is a lot of fun and we get to taste about 40 different home brewed beers entered by our members, what a great way to spend a Sunday afternoon. I'll keg 3 gallons and bottle the rest and even wash the Nottingham yeast for reuse for next week's brew. The weather is finally warming up and there's lots of brewing events coming up that help lift our spirits.

Bottling up my Munich IPA. I think I am going to call it Triumpf IPA. Triumpf is German for Victory, so it is a nod to the Munich and Victory malt I used.

Citra Slapped Amber Ale in the fermenter, QBrew calculated the OG at 1.060, pitched the yeast to 1.060 wort at 72 degrees! Steeped the grains for 45 mins @ 152 instead of 20 mins, then rinsed the grains with 1.5 qts 150 degree water into brew pot.

Bottled up my "Darkness On The Edge Of Town" Stout. The sample glass I sipped on while I was bottling made me a little buzzed. It came in at - depending on which calculator I used - between 8.5% to 11.4%. It could be a dangerous brew.

Modified my APA recipe and brewed it this weekend. Not a smooth brew day (overshot sparge volume so missed my numbers by .002, thermometer fell into the boil, spilled grain out of MT when cleaning up), but airlock is bubbling away happily so all is well...

Bottled up Black & Blue Pale Ale today. Sample was so so, bitternes came through and was kind of competing with the berries. This was more of an experiment with several hops, low malt, blue berries, black berries, and a little blue berry extract.

Saturday, I'll be bottling the Scotch Strong Ale that Foothiller and I put together for the RCE. Had a taste of it when I checked the gravity yesterday, and it's a pretty nice ale; I'm looking forward to drinking it once it's fully conditioned.

Then Sunday, I'll be brewing a quick Pale Ale using Pacific Jade hops, a 3:1 mix of Maris Otter and 2-row, and a little 40L thrown in for color and body. I'm calling it PacTiki Pale Ale.

16 March I bottled my MB Ruck & Maul Red hopped with Citra, 4.4% brew, on a Blue Moon clone yeast cake. Then, yesterday I brewed a CMB Diablo IPA on top of that yeast cake (churning and burning today).

20 March I bottled my MB American Devil / TBM Golden Lager Pale Ale, 7.7% ABV, poured on my Kolsch yeast cake. Got it all the way from 1.0702 to 1.0123 FG.

Tuesday scheduled for the bottling of my Rose's Rambling Red Generation Three 5 gallon batch.

The pipeline is filling up for this hot summer ahead. Already had to break out the ice bottles & the ice chest.