BeerBorg

I'm almost done using up the last bottles from a test comparison that I did several months ago to be familiar with various yeasts: 11 yeasts in total, using the same simple pale ale recipe for each, except for repeating some with wheat DME instead of light LME from 2-row grain. The recipe was 1 lb of DME, 1 oz crystal malt, 0.15 oz Goldings + 0.15 oz Magnum hops in a 20' boil, 0.15 oz Goldings hops in a 5' boil, and 2 grams of the various dry yeasts or a similar amount of liquid yeasts, in 1-gallon batches. Each made about 8 12-oz bottles for side-by-side comparisons. I learned a lot about the yeasts (generally consistent with written descriptions, but translating words into experiencing the results is a different matter), but that made a lot of beer.

Brewing today, as yet to be named, 5 gal. Brown Ale
6 lbs Brewers Malt
2.5 lbs Maris Otter
.75 lbs Crystal 60
1 lb Fawcett Pale Chocolate Malt
.5 lb Honey Malt
.5 lb Carapils
1 oz Norther Brewer @ 60
.5 oz Cascade @ 30
.5 oz Willamette @ 15
Safale S-04

Just started the boil on FedoraDave's American Ale.

It's really hot and humid around here. But the beer must be brewed!

Haven't brewed a ESB yet, so why not just jump right in with an 11 gallon batch as a good starting point. Just mashed in 22lbs of grain at 152*.

Getting ready to fill the rum barrel with 10 gallons of stout for a few weeks before kegging it. Going to add this to the barrel, one ounce of split/chopped vanilla beans that have been soaking in rum for a few weeks. And yes I really don't have a clue of what I'm doing, but it sure is fun.

Yummy, Yummy, Yummy I've got rum in my tummy and I fell like and ESB.
Sorry, went all the way back to 1967 for that one.
I like the sound of all of what you are doing.

I need to develop a good ESB recipe. I have an Ordinary Bitter that's quite nice. Bit O' Bitter, which is very good in the summer, when you need beer, but not something that's 7.5%. But an ESB would be really good.

As far as the vanilla beans soaked in rum, I did the same thing, only with vodka, for my 'NillaMilk Stout. This was on the advice of my LHBS guy. It turned out quite well, although I wish I'd used a little more vanilla, to bring out the flavor more. Obviously, rum is going to bring something else to the table, but it may turn out to be something close to an Innis & Gunn beer. And there ain't nuttin' wrong widdat.

Just getting to the boil now on the Brown Ale!

Had some people over last night to celebrate my wife and I's 29th anniversary; we ate a bunch of good food I grilled up, then kicked a keg of Pale Ale. Time to spend a Labor Day replenishing the pipeline! Kegged a batch of SMaSH Saison first: Then I transferred a Double Black IPA to a secondary & dry-hopped; cause this one will be kegged later this week.
Right now I'm mashing some grains for a Smooth Rye'd IPA.
Enjoy your Labor Day!

Rebel_B wrote:Had some people over last night to celebrate my wife and I's 29th anniversary;

Congrats!

Bottled up my Double Chocolate and Peanut Butter Stout today. Been sitting in the secondary for six months. Should make a nice winter drink.

Kegged 12 gal North Port Pils while the Brown Ale was boiling.

Rebel_B wrote:Had some people over last night to celebrate my wife and I's 29th anniversary; we ate a bunch of good food I grilled up, then kicked a keg of Pale Ale.

Congrats! Sounds like you had a good time!

Enjoy your Labor Day!

Thanks! Hope yours was a great one too! My son was out for the weekend, drank some blonde ale but not a bunch. The wheat harvest started up heavy around my place friday so his and my wife's allergies kicked up pretty hard. Still, was a great day to be alive.

Version 2 of a Belgian Dubbel that I first brewed a couple of years ago in a RCE collaboration with Allenc85. It had turned out great, and when I drank the last bottle a year ago, I said I needed to brew it again. Well, summer is the time to brew Belgians. This time it had little change from that version. I'll bottle it in another week or whenever the T-58 yeast finishes its job, whichever comes last.

2014 batch of Saint Sebastian Tripel. OG 1.082, FG 1.011, 9.4% ABV right where it should be. Hydro sample tasted fantastic, with a little bit of that early alcohol burn. I know it takes at least 8 months for that to condition out, by experience from the first batch, so it'll sit for at least that long before opening one.

Going to start out today by whipping out an easy-peasy perry and hopefully going to brew up a quick extract batch of Black F-Rye Day IPA. That SHOULD allow me to get a reasonable amount of chores done so I can brew another AG batch of CHAOS IPA as that keg is getting ready to be kicked (was a winner with the missus).