Ah yeah I remember seeing that beer in the same Mosher book as the licorice one
I brewed today!
- Thread starter The Brew Mentor
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Just pitched yeast on the brown ale and finished cleaning up. Got a hair up my toockus and got some apple juice at Costco for some simple cider. Will do that up in a minute.
Pro tip (and something I just thought of) carry the empty car boy downstairs before dumping 6 gallons of juice in it
Pro tip (and something I just thought of) carry the empty car boy downstairs before dumping 6 gallons of juice in it
Exactly why I moved all my brewing out to the tractor shed and bought a freezer to ferment in. A lot smarter, not a lot harder.
I pitched the yeast into my altbier at 64 and took it out of the fridge at 59. Now it's reaching high krausen with a spunding valve set to 5psi. Usually this yeast takes a day to kick in but I put about 1/2 a liter of slurry in this one 
hope the pressure keeps the krausen suppressed!
hope the pressure keeps the krausen suppressed!
Good luck. I’m sure it will turn out awesome
Before
Boiling down the syrup for Jmcnamara 's brown starter wort is sanitizing as well
After I think this toom 2 hrs
Going into the kegmenter
Man this tasted like Liquid Malt Extract sorta caramel bitter taste this about where you boil down to @jmcnamara ?
I ll take a Gravity reading tomorrow before pitching the yeast Windsor RWS 1Lt
pre boil was 1.044 I added more liquid to acount for boil down syrup...
Boiling down the syrup for Jmcnamara 's brown starter wort is sanitizing as well
After I think this toom 2 hrs
Going into the kegmenter
Man this tasted like Liquid Malt Extract sorta caramel bitter taste this about where you boil down to @jmcnamara ?
I ll take a Gravity reading tomorrow before pitching the yeast Windsor RWS 1Lt
pre boil was 1.044 I added more liquid to acount for boil down syrup...
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That's a little more boiling than I did for this batch. But I think it'll be all right. When I did it that much for a porter there wasn't any overly burnt or bitter taste to beer at least
Yeah the syrup tasted good not burnt like a bitter caramel taste sorta thing.
Good to know man
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I brewed my Dunkle as well, hit all numbers and was an easy brew day, I wish all were as easy as today
Looking forward to seeing it!
Is that the Munich Dunkel you gave me the recipe for?
This time I was low on Munich so I had to use 25% Pilsner. Otherwise the same
Ok. Trying to make up my mind what to brew next, and thinking about my first attempt at a Dunkel. How long do you normally let it lager before serving?
A month if i can
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you can brew a lager with 34/70 at ale temps, I do it but 30 days from grain to glass is normal for clear beers
Brewing 8th run on my ginger Ninger.
I love this stiff and love brewing it.
Incorporate gardening and brewing
Short mash short boil no chill i can slap this out in 2 hours easy
Boil on right No Chill steep on left
Throwing in a little fuggles on the steep hoping for maybe something earthy
I love this stiff and love brewing it.
Incorporate gardening and brewing
Short mash short boil no chill i can slap this out in 2 hours easy
Boil on right No Chill steep on left
Throwing in a little fuggles on the steep hoping for maybe something earthy
Oh I forgot to add little Matilda was checking in on the boil with me today and yup she thought it needed a rusty bulldog clip lolBrewing 8th run on my ginger Ninger.
I love this stiff and love brewing it.
View attachment 22924
Incorporate gardening and brewing View attachment 22925
Short mash short boil no chill i can slap this out in 2 hours easyView attachment 22926
Boil on right No Chill steep on left
Throwing in a little fuggles on the steep hoping for maybe something earthy
.So it's chilling with a rusty bulldog clip at the bottom.
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I need to find time to make this beer. Am I wrong in thinking this is a great summer/warm weather beer? We are heading into winter now and I have a few beers lined up through Jan/Feb, but after that?? I’ll be knocking on your door for pointers.Oh I forgot to add little Matilda was checking in on the boil with me today and yup she thought it needed a rusty bulldog clip lol
So it's chilling with a rusty bulldog clip at the bottom.
Yeah it drinks good all year round I find
.The ibus are low but the ginger provides some bite that makes up for it.
I actually push the malt envelope on it with 6g chloride and just 2 of sulphate.
I've not tried it without the lemon Myrtle but I think the ginger is the main player so it wouldn't matter if they were there or not.
They just provide an interesting lemon flavour on the nose and in the aftertaste I think they play well with ginger as with anything lemon.
I was gunna put a Christmas twist on this batch and up the abv but I just ran with my tried n tested version
If it kicked before the 25th I'll throw some cinnamon and maybe some star anise I've always wanted to brew with them in a beer especially I think a porter or licorice root hmmm.
https://www.brewersfriend.com/homebrew/recipe/view/828285/ginger-ninger
Oh I also think an English yeast strain or Chico strain would ferment it fine without that Belgian Saison yeast BUT if you want that special earth think almost mustardy thing go this lower attenuating saison strain.
It can stall I've herd but I've not had any issues just bumping temp up at end of fermentation to keep it happy.
Been brewing with this strain easy over a year I'm sure this is Gen 10 or something with the same yeast ! Very versatile
Well if you do wanna get some Ninger on be sure to let me know
