What are you doing with homebrew today?

Looking for a suggestion about what to do with the yeast from the English Brown I just racked to the bottling bucket. It's obviously English Ale yeast, second generation from a Hobgoblin. This brew (McSorley's Black and Tan) is supposedly a porter. So, whatever I use it for, it's gonna need to be dark. Gonna harvest the slurry after I get done bottling.
 
Bottling dunkleweizen. Sample tastes great despite the low starting gravity. Has good balance, I worried if I used too much Carafa but it is fine. Got clove and a nice subtle hint of banana. At 3.86 ABV I think it's going to be a nice session beer. Who says dark beers can't be summer beers?
 
SabreSteve said:
Bottling dunkleweizen. Sample tastes great despite the low starting gravity. Has good balance, I worried if I used too much Carafa but it is fine. Got clove and a nice subtle hint of banana. At 3.86 ABV I think it's going to be a nice session beer. Who says dark beers can't be summer beers?
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Not me! A Dry Stout is one of my favorite summer beers!

Curious...what yeast did you use? I made a DW a few months ago with Munich Classic and I was rather unimpressed. And I’m a Lallemand yeast fan. Admittedly, I may have botched many aspects of the fermentation so I’m not ready to blame the yeast. :oops:
 
Craigerrr said:
Even as a kid I had a thing for Joanne Lumley...
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You and me both except mine was Dianna Rigg
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Megary said:
Not me! A Dry Stout is one of my favorite summer beers!

Curious...what yeast did you use? I made a DW a few months ago with Munich Classic and I was rather unimpressed. And I’m a Lallemand yeast fan. Admittedly, I may have botched many aspects of the fermentation so I’m not ready to blame the yeast. :oops:
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I used WY 3068. I've previously used WLP300 on a Hefeweizen that I didn't get the grain bill quite right on (it was an extract brew) and I still got a decent flavor profile from the yeast. Not sure which one I like better at this point. Not trying to be a liquid yeast snob, I have never had a problem with lallemand and I really love Nottingham but I'm a little weary of dry yeasts on something like a weizen that is so dependent on the yeast for it's characteristics. I've never used Munich though so I really don't know
 
Cleaned bottles, keg lines, fermenter and a corny today(Wayners blew when I tried to pour a glass last night). Moved Shore Leave to lagering, checked the gas on Shady Boh Light. Going to hold off on brewing more until I have more space. Once I keg the Shady Bohemian next week, I'll be at capacity for cold storage.
 
Donoroto said:
Time to increase consumption briefly. Friends can be helpful with this.
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Trouble is I'll have around 30 gallons of beer conditioning...I've got like 18 bottles of Al's Pee for the next 4 weeks. I can MAYBE find room for some of the beer in the backup fridge and free up space for another corny.
 
Donoroto said:
Difficult problem. I regret to advise that you might need to resort to... commercial beer :eek:
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I’m in that same boat right now. There are about 5 gallons (amber ale and IPA) in fermenters, but I have only a six pack of my own Fresh Squeezed IPA ready to drink. So commercial beer it is.
 
RoadRoach said:
Looking for a suggestion about what to do with the yeast from the English Brown I just racked to the bottling bucket. .
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Do another black and tan or a porter. I'm prepping up to use some kveik in the first recipe I ever brewed, a porter kit from Northern. Ought to be fun to see how more experience affects the brew!
 
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