What's fermenting now?
- Thread starter TN
- Start date
brewed up a Gose the other night. Acquired some kegs, now to get a chest freezer, taps, and co2 setup
i'm in the same boat. need a new brew kettle, plus i wanna build a keezer. once that's accomplished i'll start acquiring the gear for all grain scale up
all grain is the only way to go
I've made a lot of really spectacular beers using extract. I'm sure all grain is great but I'm not sure it's "the only way to go." 
Got an IPA in the bottle right now. Tried out Citra and Mosaic hops, both of which I've enjoyed in other beers. Columbus to bitter, and Simcoe along with the Citra & Mosaic to put a little resin in there to counter-balance the fruit.
Got an IPA in the bottle right now. Tried out Citra and Mosaic hops, both of which I've enjoyed in other beers. Columbus to bitter, and Simcoe along with the Citra & Mosaic to put a little resin in there to counter-balance the fruit.
extract ingredients make a great quick batch of beer, but the last few brews i made were partial mash, and there was a notable improvement.I've made a lot of really spectacular beers using extract. I'm sure all grain is great but I'm not sure it's "the only way to go."
maybe I used the wrong hyperbole, but I've noticed a definite improvement in my beer since switching over.I've made a lot of really spectacular beers using extract. I'm sure all grain is great but I'm not sure it's "the only way to go."
either way you end up with good beer.
curious BV, have you tried all grain?
I've done a full brew-in-a-bag. It was great. Haven't done enough to figure out if I'd get a substantial improvement by doing it every time - so I don't claim to be an AG expert - but sometimes people thinking about trying to brew feel like they need to jump straight to all grain with its various terminologies, and get overwhelmed.
As it is, I typically use some extract and lots of steeped grains.
As it is, I typically use some extract and lots of steeped grains.
Have a strong dark saison and a Gose on tap
also have a belgian blonde fermenting at the moment
just brewed a belgian strong ale sunday. added another 1lb of sugar last night. chugging right along.
very excited, as i've done some equipment upgrades now that i'm getting back into it. got myself a propane burner for boils, and have finally switched over to kegging. this belgian will be my first kegged beer.
very excited, as i've done some equipment upgrades now that i'm getting back into it. got myself a propane burner for boils, and have finally switched over to kegging. this belgian will be my first kegged beer.
Got a berliner weiss fermenting away. my first try at souring the wort, left a pound of 2-row in the wort for 2 days at about 110 to build up some lactic acid, then boiled for about 15 minutes to kill off the bacteria, and pitched some US-05. Looking forward to this one.
Not homebrew, but I have to share 'cause I'm stoked. 6 years ago, when I started working on the packaging line at Troegs, I was homebrewing a lot of funky stuff with wild yeast and bacteria. I attempted various ways of oak aging, but never quite nailed it. When I moved to the cellar at Troegs, I got the opportunity to work with a handful of wine barrels and we put out some very good wild beers in very limited quantity. Over the years, we've built quite the collection of wine and bourbon barrels and, again, we've put out some really decent beers from them, but it was always in the background to everything else. Well, sh!t just got real. I can't wait to funk these things up! 90 hl (~2400 gal), mix of French and Hungarian oak
How did this turn out? One of my favorite styles.
put my first batch of beer into a keg yesterday. currently have nothing fermenting. methinks i need to change that.
Tart, should have stopped at 1 day. I think the sweetness before fermentation helped mask how tart it really was. Still good, but most likely too tart to share with people.
What kind of bugs/wild yeast you going to put in those barrels? I'm just starting out experimenting with such things.
We've mainly been using Brett. lambicus, Brett. bruxellensis, and Lactobacillus delbrueckii. I'd like to introduce Pediococcus to the mix. I've also been talking with the lab about seeing what we can catch at a local orchard. I'd love to introduce a local yeast to the mix to add a flavor/aroma element that is uniquely ours.
Update from me,
This morning I bottled a Rauchbier (smoked robust porter) and brewed a 50L batch of IPA. The Rauch is for me to enjoy at home and the IPA is just a hopfest crowd pleaser to put on tap at my bike shop.
Then this afternoon I dropped the finished stand I built for the new 300L fermenter into the brewery today (I'm helping to build a commercial micro brewery, building bits for it etc etc). Can't wait to get this up and running, got more than a few barrel aging experiments I want to play with (I'm going to be the assistant brewery for the Wild & Wooly brewery).
Tomorrow we have the "before" party at the brewery as in the before construction, hopefully not to many months after that will be the opening party!
https://untappd.com/b/wild-woolly-basilisk-spiced-berliner-weisse/582339
This morning I bottled a Rauchbier (smoked robust porter) and brewed a 50L batch of IPA. The Rauch is for me to enjoy at home and the IPA is just a hopfest crowd pleaser to put on tap at my bike shop.
Then this afternoon I dropped the finished stand I built for the new 300L fermenter into the brewery today (I'm helping to build a commercial micro brewery, building bits for it etc etc). Can't wait to get this up and running, got more than a few barrel aging experiments I want to play with (I'm going to be the assistant brewery for the Wild & Wooly brewery).
Tomorrow we have the "before" party at the brewery as in the before construction, hopefully not to many months after that will be the opening party!
https://untappd.com/b/wild-woolly-basilisk-spiced-berliner-weisse/582339
all centennial IPA. OG1.056. gonna dry hop once i rack to secondary.
That's awesome bikegeek. I know there are wild yeasts everywhere. I've actually been messing around with home made natural sauerkraut and kim-chi lately and those all use natural yeasts. Any time you get apples or cabbage etc that has that white powdery stuff on it, that's usually a yeast. Why not try out an experimental batch.
brewed a tripel yesterday. mmmmmmmmm
got a blonde bubbling away at the moment
The Blonde just finished, cold crashing now. Took a sick day and did a double brew of a Cascade Pale Ale, and a Brown Ale. All 3 will be for my wedding in about 5 weeks.
Hoping they all come out well.
Hoping they all come out well.
my all centennial IPA is down to 1.014, so it's a hair over 5% abv. used 1 oz of pellet hops, and last night added i'm guessing between 2 and 3 ounces of fresh off the bine centennial hops. not much, but wanted to put them to use.
http://i905.photobucket.com/albums/ac257/derpnutz/IMG_20140818_205506.jpg
need to measure my tripel and see where i'm at now that the krausen has died down. might pitch more yeast depending on where its at.
On Saturday night I brewed for the first time in over a year. Did a big IPA (DIPA?) with 24lbs 2-row, 2 crystal 40 and 1lb Carapils. Ended up around 6.078... We will see what the ending gravity is, but I use a high alcohol yeast (whitelabs San Diego ale) so I'm hoping it will be around 8%.
As for the hop schedule: (10g batch btw)
4oz Citra - 60min
2oz Citra - 10 min
2oz Centennial - 0 min
3oz grapefruit and lime zest - Whirlpool
Gonna add another 4oz centennial and 2oz Amarillo into secondary.
Probably gonna call it Slick-Rock IPA since i brewed this for an upcoming trip out to Moab in early October.
As for the hop schedule: (10g batch btw)
4oz Citra - 60min
2oz Citra - 10 min
2oz Centennial - 0 min
3oz grapefruit and lime zest - Whirlpool
Gonna add another 4oz centennial and 2oz Amarillo into secondary.
Probably gonna call it Slick-Rock IPA since i brewed this for an upcoming trip out to Moab in early October.
1.017. Debating. Primary is done, and I brewed 9 days ago. OG was 1.065
Brewed for the first time in well over a year today. Also, my first legit lager with the fridge I picked up for just such purposes over 2 years ago. 
Researching ideas for turning it into a kegerator. I've already got 2 soda kegs that I've been packing around for years, just need to pick up gas, tubing, tap handles etc. Wife is fully on board, so the battle is 3/4 over.
Researching ideas for turning it into a kegerator. I've already got 2 soda kegs that I've been packing around for years, just need to pick up gas, tubing, tap handles etc. Wife is fully on board, so the battle is 3/4 over.
Lager went into secondary today. Looking to squeeze at least .008 more out of it. Fermentation is still pretty active. Fridge is resting this week @47f. Tasted pretty good. 
I need to look for another recipe. Hoping to squeeze in one more lagering session before CO winter makes my garage fridge useless.
I need to look for another recipe. Hoping to squeeze in one more lagering session before CO winter makes my garage fridge useless.
tripel should be ready to keg soon. my all centennial IPA turned out well. now what to brew next....
I'm pondering the same thing. Thinking either a brett only fermentation, or something more mundane. Possibly a porter, or a pumpkin ale for thanksgiving.
i've got ingredients for an all chinook ipa (including a full pound of homegrown hops), a session IPA, and a witte. gonna get through all 3 before switching to winter beers.
my keg of belgian dark ale is almost kicked, so i need to get something else going.
my keg of belgian dark ale is almost kicked, so i need to get something else going.