What are you doing with homebrew today?

RoadRoach said:
You're already well below the 1012. What was the OG?
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There are 2 different beers in this situation. HAPA (Azacca Pale Ale) and HHABA (Hoppy American Brown Ale). Just FYI, HAPA was pitched from an over built starter, while HABA was pitched from a slurry of Amber Ale fermentation -WLP090 San Diego Super Yeast used for both.
Planned and actual OG’s:
HAPA 1.052, got 1.056; HABA 1.054, got 1.055
The HAPA was at 1.006 on Wednesday night, while recipe projected 1.010.
HABA just started fermentation on Wednesday, so I don’t know where it’s at just yet, though visible fermentation activity has slowed to a crawl after cranking for about 36 hours. It is my bet that HABA gets below its projected FG of 1.012.
In the end, we’ll see what we get.
 
Herm_brews said:
There are 2 different beers in this situation. HAPA (Azacca Pale Ale) and HHABA (Hoppy American Brown Ale). Just FYI, HAPA was pitched from an over built starter, while HABA was pitched from a slurry of Amber Ale fermentation -WLP090 San Diego Super Yeast used for both.
Planned and actual OG’s:
HAPA 1.052, got 1.056; HABA 1.054, got 1.055
The HAPA was at 1.006 on Wednesday night, while recipe projected 1.010.
HABA just started fermentation on Wednesday, so I don’t know where it’s at just yet, though visible fermentation activity has slowed to a crawl after cranking for about 36 hours. It is my bet that HABA gets below its projected FG of 1.012.
In the end, we’ll see what we get.
Click to expand...
I was getting lots of highly attenuation beers mashing in my kettle until I started using the oven for keeping temps constant (thanks to your suggestion). Then I got a 5 gallon igloo cooler and used a brew bag to mash in that and once I started doing full volume mashes and insulating the tun better, my mash temp would only drop 2-3 degrees over an hour instead of 5-6+ degrees when on the stovetop. The FG stayed higher once I had better mash temp control
 
Today I will brew my Tolbooth 80 shilling. Last time it was one of the best I’d brewed. I’m using wyeast Scottish Ale yeast instead of Omega Scottish yeast. Rest I’m doing the same
 
Sunfire96 said:
I was getting lots of highly attenuation beers mashing in my kettle until I started using the oven for keeping temps constant (thanks to your suggestion). Then I got a 5 gallon igloo cooler and used a brew bag to mash in that and once I started doing full volume mashes and insulating the tun better, my mash temp would only drop 2-3 degrees over an hour instead of 5-6+ degrees when on the stovetop. The FG stayed higher once I had better mash temp control
Click to expand...
I just looked at my brew day notes for HAPA - mash started at 152.4F and ended at 150F over one hour. I like that spread.
What temps are you using for your mashes? Are you mashing for a full hour?
 
Herm_brews said:
There are 2 different beers in this situation. HAPA (Azacca Pale Ale) and HHABA (Hoppy American Brown Ale). Just FYI, HAPA was pitched from an over built starter, while HABA was pitched from a slurry of Amber Ale fermentation -WLP090 San Diego Super Yeast used for both.
Planned and actual OG’s:
HAPA 1.052, got 1.056; HABA 1.054, got 1.055
The HAPA was at 1.006 on Wednesday night, while recipe projected 1.010.
HABA just started fermentation on Wednesday, so I don’t know where it’s at just yet, though visible fermentation activity has slowed to a crawl after cranking for about 36 hours. It is my bet that HABA gets below its projected FG of 1.012.
In the end, we’ll see what we get.
Click to expand...
Ahh, two different brews are what I missed. Still, though, that's gonna be some pretty buzzy beer with that kind of drop.
 
Josh Hughes said:
Today I will brew my Tolbooth 80 shilling. Last time it was one of the best I’d brewed. I’m using wyeast Scottish Ale yeast instead of Omega Scottish yeast. Rest I’m doing the same
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I always use Wyeast-Scottish Ale 1728 for my Scottish ales and have been thinking of trying a different yeast to see how that changes the beer. So, be sure to report back on how Wyeast's Scottish yeast differs from Omega's
 
Herm_brews said:
I just looked at my brew day notes for HAPA - mash started at 152.4F and ended at 150F over one hour. I like that spread.
What temps are you using for your mashes? Are you mashing for a full hour?
Click to expand...
I don't use the cooler anymore. It got scrapped during the big move earlier this year. Ive gone back to stovetop with a blanket and jacket for insulation. Lately I've been starting at 151/152 and ending at 146/147, usually for an hour. Sometimes longer, sometimes shorter depending on how patient I'm feeling lol
 
Pretty sure this batch will not turn out as planned. Electric kettle was 170 instead of the 154 I set it at for a good portion of the mash. Only part that was ok was the first 10-15 minutes. May add some brown sugar to the boil ….
 
Something with a sensor I assume. It heats for sure. If I’m mashing low it’s ok. When I put it higher it has done this the last few batches.
 
I’m heading out to Total Wine to see what beers I can find for research purposes. To this day, I have not brewed a stout, so I will see what I can find that might inspire me to try.
I also need to pick up some kind of Mexican Dark Lager to add to the homemade chili that I will be cooking today. There is a pot of beans slow cooking on the stove right now to be added into the chili. Good times.
 
Herm_brews said:
What temps are you using for your mashes?

Mashed my Stout at 154 for 60, and the Dubbel at 144 for 30 and then 154 for 30. Dubbel was due to Heath’s recipe mash guidance, and Stout was higher to be a bit sweeter, with more of a chewy malty flavor. Time will tell if either achieved their goal.
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Herm_brews said:
I’m heading out to Total Wine to see what beers I can find for research purposes. To this day, I have not brewed a stout, so I will see what I can find that might inspire me to try.
I also need to pick up some kind of Mexican Dark Lager to add to the homemade chili that I will be cooking today. There is a pot of beans slow cooking on the stove right now to be added into the chili. Good times.
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Post some pics please:)
 
Herm_brews said:
I’m heading out to Total Wine to see what beers I can find for research purposes. To this day, I have not brewed a stout, so I will see what I can find that might inspire me to try.
I also need to pick up some kind of Mexican Dark Lager to add to the homemade chili that I will be cooking today. There is a pot of beans slow cooking on the stove right now to be added into the chili. Good times.
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Modela Negra is a beautiful Mexican dark lager, one of my favorites. Also Obsidian Stout by Deschutes Brewing is great, and Old Rasputin is a Bay Area classic but it's a Russian Imperial Stout, not an American one. I'm excited to see what you pick up!
 
Sunfire96 said:
Modela Negra is a beautiful Mexican dark lager, one of my favorites. Also Obsidian Stout by Deschutes Brewing is great, and Old Rasputin is a Bay Area classic but it's a Russian Imperial Stout, not an American one. I'm excited to see what you pick up!
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Obsidian Stout…yum. :)
 
@Herm_brews still got to recommend the Irish variety
Guinness extra stout is my favorite behind that Murphy’s, third is Guinness Draught which is Better in the can than bottle imo. Edit I forgot. I love Left Hand Milk, make a “clone” of it twice. Quite nice
 
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So I ended up with a locally brewed Mexican Style Lager (Alesmith is a San Diego brewery) to use in my chili. At Total Wine, I was only going to buy singles, and could not find anything better for the purpose. It is a tasty beer (I had to sample some, even at room temperature).
My chili has ground turkey, and white beans that I cooked with onion, cumin, bay leaf and a whole Hatch chile. I also dry roasted, soaked and pureed an Arbol, Guajillo and Pasilla Oaxaca chiles for flavor and heat. Lots of smashed garlic in there, too. Secret ingredient - cinnamon. Should be good for whatever ails me.
 
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