What's your next brew

sn00ky said:
Awesome! That's sorta my plan too. What yeast did you use? I remembered I had a harvest S-23 kicking around so will use that just to get it lower FG. hoping anyway...planning to pitch 5-600B cells to kick it right in
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Just mash long and low is my 2c for a well attenuated crisp dry lager.
 
Mamacita's Mexican Dunkel. Not really a "stylistic" beer, just a dang good easy drinker modeled after some Mexican dark beer that I never knew because my Spanish kept me from understanding the server.
 
thunderwagn said:
I'm looking at brewing a brown ale this coming weekend. I love hoppy browns like Upslope Brown Ale or Odell's Settle Down Brown, so Tasty McDole's Janets Brown Ale caught my eye. Thought I would give it a whirl.
I may adjust the grain and hop bill a bit and totally drop the carapils.
https://www.brewersfriend.com/homebrew/recipe/view/600635/janet-s-brown-ale
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That recipe came from the book "Brewing Classic Styles" and it is very good. I brew it annually on my late sister Janets birthday.
An award winning beer from a friend of Jamil Z.'s.
 
Head First said:
That recipe came from the book "Brewing Classic Styles" and it is very good. I brew it annually on my late sister Janets birthday.
An award winning beer from a friend of Jamil Z.'s.
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Yessir. That's where I got it from. I've never seen a negative comment about the brew and I've meant to brew it for about a yr now. I've seen a newer 'session' version that Tasty has put out. I may give that one a whirl also closer to summer.
 
1.75 Qts/lb Infusion? I’ve moved from 1.25 to 1.5 and that improved my efficiency. Is that a BIAB or three vessel? What’s your fermentation schedule and temps? I ask as I am intrigued as well.
 
Mase said:
1.75 Qts/lb Infusion? I’ve moved from 1.25 to 1.5 and that improved my efficiency. Is that a BIAB or three vessel? What’s your fermentation schedule and temps? I ask as I am intrigued as well.
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Are you referring to me? Not sure but if so, I mash in a 48 qrt cooler. Infusion mash @1.75 qrt per lb. I've been mashing a bit lower lately at 150 or so. I generally use s-05 and ferment at 64f. I may go a bit higher with my mash on this one...especially if I drop the dextrin malt.
I like keeping my mash liquid and sparge liquid volumes pretty close. Typically less than a gallon difference. I've found this is what works well for me and my set up.
 
Head First said:
That recipe came from the book "Brewing Classic Styles" and it is very good. I brew it annually on my late sister Janets birthday.
An award winning beer from a friend of Jamil Z.'s.
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I
Mase said:
1.75 Qts/lb Infusion? I’ve moved from 1.25 to 1.5 and that improved my efficiency. Is that a BIAB or three vessel? What’s your fermentation schedule and temps? I ask as I am intrigued as well.
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Brew in a 3 vessel RIMS if you mean me. This last batch I mashed at 149f and it is crisper and cleaner with the cascade standing out more. Didn't do a Dry hop this time just put centennial in at flame out. Nee to put at least some of the carapils in for mouth feel and rich whitish head.
 
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Just got home and poured a J Brown. Still a little chill haze but tastes great.
 
thunderwagn said:
Now you're just rubbin it in lol!

Looks damn good though. I may have someone helping me hang drywall this weekend so I might have to postpone my brew session a week...
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Lace lines? :rolleyes:
Most of my beers you can tell how many drinks it took when you finish the beer.
 
Have a tart funky saison hangin out on oak and 3 lbs of cranberries at the moment...up next gonna try and produce a Gose with honeydew melon- mandarina and huell melon dry hop. Talked with my favorite spice shop in chi town about coriander and they get fresh seeds in quarterly from India sounds like a a lot of brewers in the area order from them keeping their supply rotated
 
Not sure what to do next, I'm low on kegs right now so I need to get some friends to drink more beer. (I'm still working on losing weight myself). I have a nice porter started and just did a Rye IPA.

I managed to score a 25kg sack of Munich though rather than the 1kg bags I normally get so maybe something Munich heavy.
 
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No sense pouring a glass, don't want to miss a drop! HAPPY FRIDAY FELLOW BREWERS AND CONISOUERS
 
Hawkbox said:
Not sure what to do next, I'm low on kegs right now so I need to get some friends to drink more beer. (I'm still working on losing weight myself). I have a nice porter started and just did a Rye IPA.

I managed to score a 25kg sack of Munich though rather than the 1kg bags I normally get so maybe something Munich heavy.
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Munich lager all munich hopped to 21 ish ibu with mittlefruh or something spicey?
 
Well im looking for something malty next so gunna give this recipie a burl i think i just dreamed it up what do yas think? Was going to throw some carramunich 2 in there but thought it looked too much. Trying to up the bicarbonates in this one with baking soda for the malt side of it. 2:1 chloride to sulphate with abot 150 bicarbonates from 5g of baking soda. Thoughts?

https://www.brewersfriend.com/homebrew/recipe/view/604002/maltylager
 
Brewing my boh pils ATM mashed in 62c I'm going to hold it here for 45 then raise up to dextrine rest 70 ish C and leave it for a couple of hours whilst I get some stuff done then Finnish her off this arvo

Went 3.8kg best malZ pils malt
.2 kg Carahell Weyermann

Bittering with magnum
Sazz for late hops and some Motueka B sazz
Fermenting with Czech lager yeast . 6 g gypsum 2g chloride 5ml lactic acid for a nice dry crisp Finnish let's hope anyways. I'll prob enter this into the upcoming brew comp hope I can better my second!
 
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