Homebrewers
- Thread starter Shaggz
- Start date
jklett
Well-Known Member
Brewed yesterday morning, I screwed up somewhere. OG was supposed to be 1.086 and I came in at 1.052. I had a lot of oats and wheat in the grain bill and it was as if I didn't have them at all. At least the wort tasted fantastic so all isn't lost. Just that what was originally to be an 8.3 ABV beer is going to be more like 5.5. We'll see what happens in the next few weeks. High hopes and low expectations(not really though, I'll still have beer regardless so it's a win however you look at it).
On another note, I was about halfway through my SMaSH beers and I figured I'd combine them since it tasted better that way anyways. OMFG, I am super happy that I did! I stirred up some junk at the bottom in the process of transferring and it's absolutely amazing! And I have another empty keg to fill...
On another note, I was about halfway through my SMaSH beers and I figured I'd combine them since it tasted better that way anyways. OMFG, I am super happy that I did! I stirred up some junk at the bottom in the process of transferring and it's absolutely amazing! And I have another empty keg to fill...
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Stop teasing!
When is distro happening?!?
jklett
Well-Known Member
My door's always open(as long as I'm home that is). I'm right around the corner from 6mr and sourlands.
jklett
Well-Known Member
Needs a little more time to condition but smells like a ripe mango and has a juicy mouth feel. Still has a bit of hop burn but nothing like when I kegged it so I figure another week and it'll be ready. Not too bad, came in at 5.5% so won't knock you down.
jklett
Well-Known Member
I have one more IPA in the pipeline(should be a juicy one with Citra and Azzaca) then I'm focusing on my German roots for a while. I have a helles lager finishing up that's come out tasting almost identical to Spaten's, a Kölsch style spunding as I type, then I'll be doing a Märzen or festbier even though it's July. After that it'll be a dunkel and possibly a bock but we'll see since that's a few brews out. I'm also playing with pressure fermentation and trying for as close to Reinheitsgebot as I can with just using CO2 to push the beer when it's done. I want to perfect my methods before going back to IPAs since it's so expensive for the amount of hops if it doesn't come out good. I figure that if I can get good flavors out of such delicate styles with good technique then my other brews will come out much better because of it.
And since pictures make every post moar gooder(the condensation is hiding the clarity),
And since pictures make every post moar gooder(the condensation is hiding the clarity),
If I have it right, now is about the time to start a Marzen/Bock for the season
jklett
Well-Known Member
I'll check on it tonight and see.
jklett
Well-Known Member
Needs more time on CO2. Getting there, maybe next week.
jklett
Well-Known Member
Too easy to overcarb that way, been down that road before. It is helping me learn some patience doing the Ron Popeil method of set it and forget it.
jklett
Well-Known Member
Doppelbock is kegged, just need to leave it alone for a few weeks. Taste is a little boozy but otherwise spot on with what I intended. It should mellow with time.
In other news, I ran another IPA since the brew shop had some Hornindal on clearance. I finished up the Belma and used Citra and Mosaic. It's not bad considering the problems I had after kegging it. Let's just say that I won't be doing a massive dry hop in the keg again.
Finishing up a festbier brew day as I type, I still have a Hefeweizen and a Märzen in the pipeline for the next few weeks.
I also hit a fash sale at Yakima hops and got 2# each of Citra, Bru 1, and Azzaca. Also got a sack of Maris Otter and a sack of 2 row from the local. Much beer will be brewed.
In other news, I ran another IPA since the brew shop had some Hornindal on clearance. I finished up the Belma and used Citra and Mosaic. It's not bad considering the problems I had after kegging it. Let's just say that I won't be doing a massive dry hop in the keg again.
Finishing up a festbier brew day as I type, I still have a Hefeweizen and a Märzen in the pipeline for the next few weeks.
I also hit a fash sale at Yakima hops and got 2# each of Citra, Bru 1, and Azzaca. Also got a sack of Maris Otter and a sack of 2 row from the local. Much beer will be brewed.
Did you put them in loose, or in a holder?
Fire Lord Jim
Well-Known Member
I brewed yesterday and have a Russian Imperial Stout in the primary fermenter blowing a krauzen that is gagging the airlock.
I wonder if we have to rename the style now, as we did with frankfurters to hot dogs, and french fries to freedom fries?
I wonder if we have to rename the style now, as we did with frankfurters to hot dogs, and french fries to freedom fries?