Bottling smash IPA.
What are you doing with homebrew today?
- Thread starter BOB357
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That's two of us today Steve...I put up my Belgium Donker Mild today.
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Transferring hopped cider.
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I still haven't done a hopped cider
@Over The Cliff Brewing : do you use just a bit for aroma?
Or do you make it real bitter?
@Over The Cliff Brewing : do you use just a bit for aroma?
Or do you make it real bitter?
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This time I just dropped the apple juice on the yeast cake and leftover hops from the IPA I brewed a few weeks ago. Normally, I would dry hop at the end of fermentation to cut down on the bitterness.
Ordered some really cool stuff…
Should have most of next week off, hopefully get some cleaning done, get everything assembled and get some pictures by the end of next week…
Should have most of next week off, hopefully get some cleaning done, get everything assembled and get some pictures by the end of next week…
Intrigued…..
Cleaning out the kegs and the draft lines
Playing with 2 batches today. First, I cleaned and sanitized my Corny keg, then transferred an Amber Ale from fermenter. For this batch, I am opting for carbonation using a priming solution. I did use gas to make sure the lid sealed and to purge the headspace. The keg will condition at ambient room temperature for the next few weeks.
The second batch is my Partial Eclipse Wheat, which I sampled and dry hopped with a half ounce of Mandarina Bavaria. I will bottle that batch next week.
With open fermenters, now I am thinking about what to brew next, knowing that I am going to be away from home for another while, again.
The second batch is my Partial Eclipse Wheat, which I sampled and dry hopped with a half ounce of Mandarina Bavaria. I will bottle that batch next week.
With open fermenters, now I am thinking about what to brew next, knowing that I am going to be away from home for another while, again.
Hauled 2 pickup loads of stuff that no longer makes any sense to keep out of my basement, also stopped and got 2 boxes of stainless hose clamps. hopefully tomorrow I will finish the clean up/out of the basement and get going on the next phase of the brewery. Hoping to knock out a double brew day by the end of next week.(Shady Bohemian/3 Day Weekend)
I am about halfway through the mash of my Nice & Smooth Stout, so I will be filling my Speidel fermenter later today. This batch will make use of the fresh slurry of Wyeast 1056 that just came available from the kegging of my Amber Ale on Friday.
Is that OG or FG? If FG, OG musta been pretty high. Or am I reading that hydrometer wrong?
FG. OG was 058, abv comes out to about 5.4. It reads 1.020.
1.020 is what I was reading, but had to make sure I wasn’t hallucinating. That’s gonna be malty. What’s your IBU on that?
That does sound good. Should go well with a steak.
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Hello, do you like me new socks?
batch started at 1.050 and finished at 1.007, using Cellar Science Cali dry yeast. For priming, I used a solution of local honey. This should be a good Spring sipper.
