What are you doing with homebrew today?

[Zambi]

Nice and shiny

 

[Zambi]

I'm brewing an experimental low alcohol beer today.
Giving my bucket fermenter a good clean as I don't use it often

 

[GFHomebrew]

I'm brewing an experimental low alcohol beer today.
Giving my bucket fermenter a good clean as I don't use it often

Care to elaborate?

How you going about the low alcohol bit just using a small grist mashing short using high kiln caramel malts?
Low attenuating yeast.

Practising vacume distilling lol.
Sorry just curious

 

[Craigerrr]

Did a little bit of prep for brew day tomorrow, last batch O' the year ESB.
Planning to do a mid 4's ABV hazy after that.
After a dry January I should have 4 taps pouring.
After the low ABV hazy will be doing a Wee Heavy, think I have a good plan put together for that.

 

[Zambi]

Care to elaborate?

How you going about the low alcohol bit just using a small grist mashing short using high kiln caramel malts?
Low attenuating yeast.

Practising vacume distilling lol.
Sorry just curious

Small grain bill.

One of my first beers where I milled the grains myself had a very very low efficiency, mostly due to a coarse crush.
It was supposed to be a blonde, but tasted more like an ipa, like a vedett 2.7
So I took that recipe, reduced grains to fit the OG, milled and brewed as usual and now we wait and see
Hopefully comes out as a drinkable, around 3% IPA

 

[Over The Cliff Brewing]

Last experiment of the year. I'm going to try and brew a nearly 10% lager using extract. I've got the mini mash almost done. Wish me luck.

 

[Over The Cliff Brewing]

Had to use 2 kettles

 

[Zambi]

Last experiment of the year. I'm going to try and brew a nearly 10% lager using extract. I've got the mini mash almost done. Wish me luck.

Good luck

 

[Craigerrr]

Last experiment of the year. I'm going to try and brew a nearly 10% lager using extract. I've got the mini mash almost done. Wish me luck.

Interesting a high ABV "light" beer, would like to see the stat line on this

 

[Craigerrr]

Just catching up on here, having toast and coffee, then it is time to make beer, strike water is ready and patiently waiting!

 

[WesBrew]

Impatiently waiting on the German Pilsner to drop 2 more points. Day 15

 

[Over The Cliff Brewing]

All done. OG 1.082. Pitched 3 packs of yeast. Now, we wait.

 

[Donoroto]

All done. OG 1.082. Pitched 3 packs of yeast. Now, we wait.

Following this thread.

 

[Josh Hughes]

Later I’ll clean my fermzi and harvest the slurry. Then I’ll transfer my bitter to that keg.

 

[Sunfire96]

Getting set for a brew day for another round of my Baltic porter recipe. I loved this recipe last time, so I'm looking forward to having it on tap again. I had a subscriber on Twitch request the recipe, so I'll be streaming my brew day at noon EST at twitch.tv/sunf1re96.
Anyone can watch, but you'll need a verified Twitch account to comment in chat.

 

[Josh Hughes]

Bitter has been kegged. The room my fermzilla sits in is hanging 50-55 f. Just going to leave it as it is for now. It’s in a pressurized container so pretty safe.

 

[Craigerrr]

Checking in on the ESB, it is chugging away

 

[Herm brews]

Smooth Stout has been bottled. This batch used 7 week old slurry of Wyeast 1332 to take 1.054 wort down to 1.013, right on target for abv ~5.4%. With an empty fermenter and a measured bag of grain ready, I will finally get to brewing my final batch of the year on the final day of the year. However, I need to go to lhbs to get a new spigot for my FerMonster - the spigot threads are very worn, just so ready to throw a batch. On my way so Red Wheat for Winter can be made.

 

[Zambi]

I kegged my voss blond and put apple juice on the trub.

I left a bit too much beer behind due to using the auto siphon and not checking...
The beer looks pretty clear though

 

[Herm brews]

I am getting ready to brew Red Wheat for Winter, after having made some minor adjustments to the recipe. On the hops additions, I boosted the bittering with Nugget, moved the additions of Mandarina Bavaria later in the boil, and added a charge of fresh tangerine zest late in the boil.