What are you doing with homebrew today?

Or whatever beer you just poured...
 
Picked up ingredients from the LHBS today for my lagers this week. Gonna bottle what's left of the Oyster stout tomorrow.
 
I’m building the recipe for my first ever stout. This will be an oatmeal stout, but kind of straddling the upper limits of the category. Maybe it’s an American Stout with oats. Whatever the case, it will be dark and malty. I don’t think I’ll be using oysters in the boil, but I might pair the finished beer with some fresh oysters when it’s ready. Unfortunately, I’m having issues with the recipe builder with respect to water requirements, so I might resort to paper and pencil for that portion of the recipe.
Does anybody have any recommendations on a water profile and mash pH to target, starting with R.O. water?
 
Herm_brews said:
I’m building the recipe for my first ever stout. This will be an oatmeal stout, but kind of straddling the upper limits of the category. Maybe it’s an American Stout with oats. Whatever the case, it will be dark and malty. I don’t think I’ll be using oysters in the boil, but I might pair the finished beer with some fresh oysters when it’s ready. Unfortunately, I’m having issues with the recipe builder with respect to water requirements, so I might resort to paper and pencil for that portion of the recipe.
Does anybody have any recommendations on a water profile and mash pH to target, starting with R.O. water?
Click to expand...
Id go ballanced profile 2 and or favour chloride over sulphate. As for PH around 5.6 will be fine I'm betting using roasted malts they'll likely drop that PH low a bit.
I've used bicarb soda just a smidge with good results for this.
Anyhow I'll look forward to what you come up with Herm :).
 
Replacing this picnic tap tomorrow. I've been through 2 of these since last fall...that seems like a lot? I guess they break easy cuz they're only $6
20220320_220500.jpg
 
Trialben said:
Id go ballanced profile 2 and or favour chloride over sulphate. As for PH around 5.6 will be fine I'm betting using roasted malts they'll likely drop that PH low a bit.
I've used bicarb soda just a smidge with good results for this.
Anyhow I'll look forward to what you come up with Herm :).
Click to expand...
Thanks Ben for that feedback.
 
I updated my Smooth Stout recipe, making some adjustments to proportions and quantities of malts, choosing the Balanced II water profile and figuring out brewing salts additions, and changing the yeast to US-05. I think the recipe looks better now, though still quite busy. For simplicity, I changed all of the malt quantities to whole even number ounces - you know, for balance. I also dropped the batch size by a quart, to 2.5 gallons.
Later today, after I get out for some much needed exercise, I’m going to bottle my batch of Belgian Pale Ale.
 
Megary said:
I broke one once when I didn't have a spare on hand. :eek:

Found a video on YouTube and fixed it until a new one arrived. That rigged one now resides in my personal brewing Hall of Fame. :p

Work-around for broken picnic tap?
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Nice. I picked up a few backups the first time I broke one without any spares. Again they're like $6 so I don't mind :)

As far as homebrew goes, today I'm cleaning the kitchen and prepping for a brewday tomorrow. Gotta package the last few mugs of beer in each keg. It'll be a good experiment to see how well I can keep O2 out of the pale and if the Oyster stout changes after a week or 2 in the back of the fridge in a bottle

Also seasoning my cast iron, but that's not really on topic :D
 
Sunfire96 said:
As far as homebrew goes, today I'm cleaning the kitchen and prepping for a brewday tomorrow. Gotta package the last few mugs of beer in each keg. It'll be a good experiment to see how well I can keep O2 out of the pale and if the Oyster stout changes after a week or 2 in the back of the fridge in a bottle

Also seasoning my cast iron, but that's not really on topic :D
Click to expand...

Sure that seasoned cast iron can be on topic - use it with a homebrew to cook some brats, or something.
Gotta love cooking with cast iron. Later tonight, I’ll be baking in cast iron a loaf of sourdough made with a good portion of spent beer grains. See how you can make cast iron fit in a thread about what you’re doing with homebrew today?
 
Herm_brews said:
Sure that seasoned cast iron can be on topic - use it with a homebrew to cook some brats, or something.
Gotta love cooking with cast iron. Later tonight, I’ll be baking in cast iron a loaf of sourdough made with a good portion of spent beer grains. See how you can make cast iron fit in a thread about what you’re doing with homebrew today?
Click to expand...
Cheers Herm :D
 
I have a cast iron wok ;)
(Plus a cast steel one, plus cast iron everything)

Now I need to work home brew in it...
I really like nasi goreng. So easy to make and it needs a glass of beer to go with it :D
 
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