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On 2/23/2019 at 8:08 PM, Creeps McLane said:

So Rob texted me this morning and said there was a big accident at work and he wasn’t able to pick up his wort this morning with me. So naturally I called my dad and he helped me out. So dad was Rob earlier today. Got both our wort picked up and I threw mine in the snow bank (kegged) and went and took a 4 hour nap.  Woke up feeling like a brand new man but still obviously not 100%. So tomorrow brew day starts. BeerSmith recipe is completely done, I was told the mash temp, the post mash gravity and a bunch of water stuff that I’m not going to worry about cuz I don’t know what size their system is.

 

Kinda weird thing is I’m gonna water down my 5 gallons 1.046 wort, boil for an hour and add some candi syrup just to end up with 5 gallons of 1.056 wort. Kinda messes with my head

2802D262-756E-416C-B3CB-9A3A76281718.jpeg

Nice, good luck and hope you win!

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5 hours ago, Creeps McLane said:

Im kinda suffering with you right now. 3 days without a beer so far. Tonight that streak will end. Damn flu / cold thing. Damn it to hell. Ill devote my first one to you tonight 

I can't risk it while on the strong stuff. Sigh, will stay the course until they step down my meds.

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question for my brew homies.....i'm going to brew the sunday morning coming down MRB recipe. i have lme, but I don't have a can of stout HME. I DO have a porter and a couple of WDA HME's. which would you sub for the stout?

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47 minutes ago, Jdub said:

question for my brew homies.....i'm going to brew the sunday morning coming down MRB recipe. i have lme, but I don't have a can of stout HME. I DO have a porter and a couple of WDA HME's. which would you sub for the stout?

 

I'd use the porter.  The WDA has quite a hoppy character that might be overpowering in a coffee stout.

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Plan change - first  use up American Ale that is oldest. (other than 2 Baltic Porters and a Coopers 6Gal Dark Ale. all dated 2017 (!) but they are dark anyway. The Baltic Porter probably next after.)

Fruity American Ale 2 - American Ale HME with booster and 8 oz wheat DME, 1 oz mix HBC438 (SABRO) and Brambling Cross.   1/3 15 min boil, 1/3 flameout, 1/3 7 day DH. Mr B  yeast, 5g is OK for OG 1.050

Aroma notes - a real rural  fruit salad.

Sabro: coconut, grapefruit, lemon grass, and wood.
Bramling Cross: lemon, black currant, and hay aromas

 

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On 2/27/2019 at 9:48 PM, Shrike said:

 

I'd use the porter.  The WDA has quite a hoppy character that might be overpowering in a coffee stout.

@Shrike one more question regarding that sunday morning coming down. the recipe doesn't suggest or include any hop additions. would you include any hops in a boil for a few mins? or just brew it with just the PM/LME and HME? i have a lot of left over hops. many different varieties. just curious.

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8 hours ago, Jdub said:

@Shrike one more question regarding that sunday morning coming down. the recipe doesn't suggest or include any hop additions. would you include any hops in a boil for a few mins? or just brew it with just the PM/LME and HME? i have a lot of left over hops. many different varieties. just curious.

 

With the added coffee it doesn't really need any extra hops.  But if I were to add some I'd go with something like Willamette, Goldings, Fuggle, or Northern Brewer.

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3 hours ago, Fire Rooster said:

https://learn.kegerator.com/recipe-cascade-smash-pale-ale/

 

Using Nottingham yeast instead.

This yeast seems to be the perfect ale yeast for my basement environment.

Checked two All Grain LBK's  yesterday and both were 57 degrees.

 

 

 

thanks for the link. just loaded up a 3 gallon version of that recipe in Beersmith for a rainy day.

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5 hours ago, Jdub said:

thanks for the link. just loaded up a 3 gallon version of that recipe in Beersmith for a rainy day.

Inserted data for 5 gallon recipe into a spreadsheet, then calculated for any size.

Once I learn the variables/data-sets, I will become a Beersmith.

image.png.b12a5bd1343e4f41178726e77ab6a5aa.png

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Day 9 of the Power Outage. Time to brew the next batch. No problem:

 

Extract on the wood stove to warm before adding to kettle. Water for wort brought to boil on the gas camp stove outside, along with 1 cup of agave and 1 pack MRB booster; brought to boil, shutdown, (Long Play) extract added to the wort, into the LBK on top of 1 gallon of snow-cooled water. Vigorously stirred w/more snow-cooled water added to +2 gallon mark. Std MRB yeast pitched, placed into kegging room - 66F.

 

I'm calling this batch 'Sno-Play IPA'. 16.3 initial brix.

 

35F outside with 8” snow, No sign of power restoration anytime soon...no problem. Life goes on.

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Thoughts turning to how I want to rebuild my mostly depleted pipeline. 

I'll need some good staple brews to form the backbone to start off with before I can start working in new styles.

 

Sooo, it'll be spring and to get things rolling I'll  start off with an Irish Red recipe in an LBK, and a Altbier recipe in my ss mini brew bucket. These I can do pretty much back to back, allowing just a few days separation since they'll both fit in the mini fridge at the same time.

 

Using the same combo of fermenters I'll  do a  citrus zest Witbier in an LBK, and either a variation of @Creeps McLane's Little Trees PA or if figs are in season yet, try to flesh out that Jester King beer that uses smoked figs. Lol, that would be very experimental for me, but I've got a nice digital electric smoker that can do cold smoke temps, and I like figs so there you go.

 

Plus I figure once I get my wood and fig recipe down, I can vacuum seal those puppies and pack some off to Wisconsin and see what Creeps can come up with.

 

Yep looking forward to spring 2019.

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13 minutes ago, Cato said:

Thoughts turning to how I want to rebuild my mostly depleted pipeline. 

I'll need some good staple brews to form the backbone to start off with before I can start working in new styles.

 

Sooo, it'll be spring and to get things rolling I'll  start off with an Irish Red recipe in an LBK, and a Altbier recipe in my ss mini brew bucket. These I can do pretty much back to back, allowing just a few days separation since they'll both fit in the mini fridge at the same time.

 

Using the same combo of fermenters I'll  do a  citrus zest Witbier in an LBK, and either a variation of @Creeps McLane's Little Trees PA or if figs are in season yet, try to flesh out that Jester King beer that uses smoked figs. Lol, that would be very experimental for me, but I've got a nice digital electric smoker that can do cold smoke temps, and I like figs so there you go.

 

Plus I figure once I get my wood and fig recipe down, I can vacuum seal those puppies and pack some off to Wisconsin and see what Creeps can come up with.

 

Yep looking forward to spring 2019.

Youll have to go get a bottle of the smoked fig beer and steal their yeast. I just last night got my next grain order ready and put the noble king recipe in my cart. Im thinking a nice 4.5% beer for SD would be nice to pack.

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1 hour ago, Creeps McLane said:

Youll have to go get a bottle of the smoked fig beer and steal their yeast. I just last night got my next grain order ready and put the noble king recipe in my cart. Im thinking a nice 4.5% beer for SD would be nice to pack.

Lol, I think Jester uses wild yeast if I remember correctly but I've got time on my hands to do some research and make my best interpretation.

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6 hours ago, Creeps McLane said:

Youll have to go get a bottle of the smoked fig beer and steal their yeast. I just last night got my next grain order ready and put the noble king recipe in my cart. Im thinking a nice 4.5% beer for SD would be nice to pack.

@Cato hmmmm I might know someone in TX who could arrange a bottle for you if you can’t get it in VA. 

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4 minutes ago, Jdub said:

@Cato hmmmm I might know someone in TX who could arrange a bottle for you if you can’t get it in VA. 

Lol, thanks my friend. Actually the recipe looks pretty doable and since it's a saisons, it could be fun to try.

Lol, first I'll need to produce some great smoked figs.

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