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Anyone brewing this week?


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#21 ER Pemberton

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Posted 15 June 2017 - 07:46 AM

My plan and my hope is to have most of Friday free and then take the Pilsner that I made on 6/4, move it to a keg and then use the Augustiner yeast for another batch of this American Premium. It may happen mid-to-late afternoon tomorrow or maybe tomorrow evening but that's the hope. I have 2 empty kegs at the moment and I'm getting a little anxious about it. :D I think I'm also having a number of beer-guzzling humans over on Father's Day so I need to increase production pronto.

#22 drez77

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Posted 15 June 2017 - 07:50 AM

my last three brewday plans have not happened so I am not holding my breath...


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#23 ER Pemberton

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Posted 15 June 2017 - 07:51 AM

* holds breath *


:D

#24 Steppedonapoptop

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Posted 15 June 2017 - 08:09 AM

Following Ken's lead with something sorta similar but different with a slurry of 34/70

Estimated OG: 1.047 SG, Color: 3.6 SRM, IBU: 23.8 IBUs, Boil Time: 40 Minutes

1 lbs 2.0 oz Grits (1.0 SRM)
7 lbs 8.0 oz Barke Pilsner
1 lbs Barke Vienna
8.0 oz White Wheat
0.50 oz Magnum [14.00 %] - Boil 35.0 min 20.5 IBUs
1.00 oz Select Spalt [4.75 %] - Boil 5.0 min 3.3 IBUs
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#25 ER Pemberton

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Posted 15 June 2017 - 09:10 AM

Following Ken's lead with something sorta similar but different with a slurry of 34/70

Estimated OG: 1.047 SG, Color: 3.6 SRM, IBU: 23.8 IBUs, Boil Time: 40 Minutes

1 lbs 2.0 oz Grits (1.0 SRM)
7 lbs 8.0 oz Barke Pilsner
1 lbs Barke Vienna
8.0 oz White Wheat
0.50 oz Magnum [14.00 %] - Boil 35.0 min 20.5 IBUs
1.00 oz Select Spalt [4.75 %] - Boil 5.0 min 3.3 IBUs

Mmm, that's going to be stellar. Get your water and your pH in line and that beer is going to be beautiful. Cheers.

#26 Steppedonapoptop

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Posted 15 June 2017 - 10:25 AM

Yes Sir. Full report to follow.

Edited by Steppedonapoptop, 15 June 2017 - 10:25 AM.

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#27 neddles

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Posted 15 June 2017 - 03:54 PM

If the stars align Im going to try and break my drought with a simple pils. Floor malted pils and a half pound of carahell. 1oz. German Tettnanger and 2oz. Saphir late, 34/70.
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#28 Bklmt2000

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Posted 15 June 2017 - 03:59 PM

If the stars align Im going to try and break my drought with a simple pils. Floor malted pils and a half pound of carahell. 1oz. German Tettnanger and 2oz. Saphir late, 34/70.

 

Sounds pretty solid to me.  Of course, we'll need to see some pics of your work.  :D


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#29 ER Pemberton

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Posted 15 June 2017 - 03:59 PM

If the stars align Im going to try and break my drought with a simple pils. Floor malted pils and a half pound of carahell. 1oz. German Tettnanger and 2oz. Saphir late, 34/70.

Drool. Good luck with the stars.

#30 Bklmt2000

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Posted 15 June 2017 - 04:02 PM

No brewing for me until next week; also looking at a making a German-ish pils.

 

Need something gold, fizzy, and lager-y, and soon.


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#31 ER Pemberton

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Posted 17 June 2017 - 07:30 AM

Made another batch of the American Lager yesterday afternoon and moved the Pils to a purged keg with the clarifier and chilled it. Started carbing it this morning. The new beer is in the lager fridge and bubbling away with the Augustiner yeast which smells great. Next weekend, a hoppy blonde bittered with Nugget and finished with 4 ounces of 6.3% Santiam. Cheers Beerheads. Enjoy your brewdays, weekend and Father's Day for those who it applies to.

#32 pickle_rick

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Posted 19 June 2017 - 05:18 AM

I managed to make my hoppy American wheat beer on Saturday.  I only managed to get the wort down to 75F in my kettle and then gave up.  I let it chill down to 66F over the course of the afternoon in the chest freezer.  it's crazy how long it takes to chill 11 gal of wort.  got the dreaded US-05 pitched around 7PM.  saw the start of activity about 14 hours in and it was rocking hard this morning.  :cheers:


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#33 Bklmt2000

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Posted 19 June 2017 - 05:29 AM

Looks like Wednesday will be brew day for me; making a German pils.

 

Kegging a Dortmunder tomorrow, and harvesting the 34/70 cake it's sitting on. 

 

WIll to be nice to repitch some super-fresh yeast-cake yeast for a change, rather than having to time things around making a starter.


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#34 Steppedonapoptop

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Posted 19 June 2017 - 05:50 AM

Looks like Wednesday will be brew day for me; making a German pils.
 
Kegging a Dortmunder tomorrow, and harvesting the 34/70 cake it's sitting on. 
 
WIll to be nice to repitch some super-fresh yeast-cake yeast for a change, rather than having to time things around making a starter.


Totally agree. I brewed an American Light Lager on Saturday, kegged a Golden Lager during the boil and pitched a big chunk of the 34/70 cake into the new batch. Easy peasy and strumming away at 48 F.
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#35 ER Pemberton

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Posted 19 June 2017 - 05:52 AM

Totally agree. I brewed an American Light Lager on Saturday, kegged a Golden Lager during the boil and pitched a big chunk of the 34/70 cake into the new batch. Easy peasy and strumming away at 48 F.

Yeah, this is typically what I do... transfer one beer while making the next beer on the same day. The yeast is saved off in a flask for all of one hour or so.

#36 Seven

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Posted 19 June 2017 - 05:54 AM

Brewed a white pale ale on Saturday, 4# pils, 3.1# white wheat, 0.9# torrified wheat and 1# flaked wheat (LHBS ran out of white wheat so I improvised). Hopped with some Columbus for bittering then an ounce total of Azacca and Idaho 7 in the WP. Will dry hop with more. Also added coriander and clementine peel towards the end of the boil. Re-pitched US-05 from an oatmeal stout I kegged (with 4 oz. coffee beans) earlier in the day. I didn't give the yeast enough time to re-flocculate so slightly more than 200ml of black slurry was pitched.


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#37 Steppedonapoptop

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Posted 19 June 2017 - 05:57 AM

Yeah, this is typically what I do... transfer one beer while making the next beer on the same day. The yeast is saved off in a flask for all of one hour or so.


Exactly. Great minds :)
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#38 ER Pemberton

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Posted 20 June 2017 - 10:09 AM

This Augustiner/Bayern yeast is going into a Vienna on its next run. A slightly adjusted version of Jamil's...


4.5 lbs Avangard Vienna
3.0 lbs Munich 2
2.5 lbs Pilsner (Rahr or Dingemans)
2 ounces Carafa 3
24 IBUs Magnum to bitter
1 ounce Hallertau 3% for 10
Augustiner lager yeast


Ends up around 12 SRM, 5%, 27-28 IBUs. 30 minute boil.

#39 Bklmt2000

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Posted 20 June 2017 - 10:26 AM

German pils is on the docket for tomorrow. 

 

Water is measured/filtered, and i put my new gram scale through its paces weighing out some calcium sulfate/chloride additions, rather than relying on volume measurements (fractions of a tsp).

 

Also kegged my Dort this morning, so I have some healthy, ready-to-fight 34/70 on hand for the occasion.


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#40 neddles

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Posted 27 June 2017 - 03:58 PM

In. Finally. First brew since early March is going down tonight. I'm so excited I'm going to post the recipe.

 

1.065

SRM 4

IBU 42

 

80% 2-Row

20% Red Wheat Malt

Mash 148F/40min, 162F/20min

 

Apollo @ 30

 

90g Blend of Cascade, Amarillo, Columbus @ 0

150g Blend of Cascade, Amarillo, Columbus dry

 

WY1450


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