BeerBorg

Bottled a twelve pack of my 'Weizen Up!' Hefe today and the rest went in the keg.

Good for you. I still haven't brewed a hef I really like yet. They are all "ok" but not "wow".

Kealia wrote:Good for you. I still haven't brewed a hef I really like yet. They are all "ok" but not "wow".

Yeah, I like most of the ones I have brewed but where I struggle is getting them to be consistantly similar. Mine seem to be all over the map... Sometimes banana bombs, sometimes cloved out, sometimes balanced...

Very few that are how I love them which is, balanced but leaning toward the banana sde...

Ths one is balanced but just barely leaning to the clove side... Which shoud not have happened as I just let the temps rise as they would up to the 80 ish area, falling to about 76-78 after two or three days...

It's good but I'm thinking I should have seen more Banana notes.

I've had the same issues. I like the banana bombs and I've under-pitched, fermented warm, open-fermented, you name it.

Maybe I just wasn't meant to brew this beer.

Bottling a fiver of PacTiki Pale Ale tomorrow.

I wish I was kegging it, but we haven't built the collar for the keezer yet. Oh well, I guess I can wait a little longer.

Brewing Sunday a 5.5 gallon
OKTOBERFESTIV-ALE
6 lb 2 row Brewers Malt
3 lb German Munich Malt
1 lb German Vienna malt
.5 lb Carapils
.5 lb Caramel 60L
1 oz Liberty @ 60
.5 oz Hallertau @ 30
.5 oz Tettnanger @ 15
1 pk Notty


Edit: OG calculated out to 1.056 for 5.5 g batch, hit full volume but a touch short on OG, hit actual OG 1.053 which I am happy with! Had a few ounces out of the mash cooler, gave the sweet wort a taste really liked the way these malts play together.

Brewed 5 gallons of White House Honey Porter, starting at 6:50AM and finishing about 11:15. My in-law's neighbor watched most of it. Then to his house and we brewed Classic American Light with a pound of LME, plus West Coast Pale Ale with two hop additions and a pound of LME. CAL has yeast pitched at 80, but lowered the temp after that in the frig so it should be fine. All four LBKs are in the temp chamber set at 65 with the sensor attached to one of the Honey Porters. Looking to see how it does - I left the paint can unplugged since it's so warm out see no reason it should need to heat up.

I'm planning an aletoberfest or an altbier next as well Dawg LB Steve. I considered using Notty, but I think I'm gonna try Dusseldorf Alt Yeast WLP036 instead. Hope yours comes out good.

Just bottled my "Eyneburg Abbey Bier".

Brew Method: BIAB
Style Name: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)

STATS:
Original Gravity: 1.04
Final Gravity: 1.007
ABV (standard): 4.33%
IBU (tinseth): 21.93
SRM (morey): 12.81

FERMENTABLES:
3 lb - Belgian - Pale Ale (73.8%)
0.25 lb - Belgian - Biscuit (6.2%)
0.25 lb - Belgian - CaraVienne (6.2%)
0.25 lb - Belgian - CaraMunich (6.2%)
5 oz - Belgian Candi Syrup - Amber (7.7%)

HOPS:
0.1 oz - belma, Type: Pellet, AA: 10.4, Use: Boil for 60 min, IBU: 11.5
0.1 oz - belma, Type: Pellet, AA: 10.4, Use: Boil for 20 min, IBU: 6.97
0.1 oz - belma, Type: Pellet, AA: 10.4, Use: Boil for 8 min, IBU: 3.46
0.1 oz - belma, Type: Pellet, AA: 10.4, Use: Whirlpool for 0 min at 110 °F

YEAST:
White Labs - Belgian Ale Yeast WLP550
Starter: No
Form: Liquid

Yours too IB, I picked the brain of LHBS owner on the yeast to use he almost had me doing it as a lager (don't think I want to lager just yet, I'll try in the winter when the basements cooler), but kept coming back to Notty.

Looks pretty good, IB!

Brewed more patersbier. Tis the season.

My project for this afternoon!


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Sorachi Again
Brewer: JohnEC&DeeCC
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.50 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.060 SG
Estimated Color: 6.6 SRM
Estimated IBU: 70.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.3 %
1 lbs Munich Malt (9.0 SRM) Grain 2 7.3 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 5.5 %
0.20 oz Warrior [15.00 %] - First Wort 60.0 min Hop 4 11.2 IBUs
1.00 oz Sorachi Ace [12.00 %] - Boil 20.0 min Hop 5 24.6 IBUs
1.00 oz Sorachi Ace [12.00 %] - Boil 12.0 min Hop 6 17.0 IBUs
1.00 oz Sorachi Ace [12.00 %] - Boil 7.0 min Hop 7 10.9 IBUs
1.00 oz Sorachi Ace [12.00 %] - Boil 4.0 min Hop 8 6.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
1.50 oz Sorachi Ace [13.00 %] - Dry Hop 3.0 Days Hop 10 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.19 qt of water at 163.7 F 152.0 F 75 min

Sparge: Batch sparge with 2 steps (1.60gal, 4.25gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
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Kegged a batch of Amarillo Pale Ale; a simple beer with pale & Munich malts, Amarillo hops, fermented with US-05 yeast. Brewed on 7/4/14, OG: 1.064, transferred to secondary on 7/14/14, FG: 1.012; kegged on 7/20/14, ABV: 6.8%. Sample tastes great!

Hello all... helped pick 25lb of blackberries at a local farm for Cool Springs Brewery to use in a Blackberry Kolsch and a Blackberry Lambic... Fun times...



The kolsch is already in the fermenter and these berries will be secondaried. The lambic will likely barrel age for two years...