What's everyone brewing?

[Graham.C]

My black malt was labeled roasted, which I only realized after I mashed in so what was meant to be a stout became a oatmeal robust porter. I ran out of propane but I wasn't watching, so who knows how long I lost on the boil, plus I had to run into town to get more. My sparge was slow, took almost double the time as usual. I cut my hand twice, with enough blood on each that I had to mend it before I got blood on everything. Probably the worst thing was that somehow I forgot to whip up a starter so I was forced to use some packets of US05. The wort tasted great, but it was just a minor problem after a minor problem resulting in a frustrating brew day. I think I was venting some work problems on my brew, hence the mistakes since my mind was between two things and not embracing the zen of brewing.
I'm sure it will still be good beer!

[dean2k]

....so I was forced to use some packets of US05... but it was just a minor problem after a minor problem resulting in a frustrating brew day.

Sackville was cursed yesterday. I had low conversion coming out of the mash. But I sprinkled S05 on purpose

[akr71]

My black malt was labeled roasted, which I only realized after I mashed in so what was meant to be a stout became a oatmeal robust porter.

That's not my fault is it? I'm pretty sure I gave you black and labeled it that...

[mr x]

I've used both those malts in stouts before. AFAIAC, both are acceptable.

[Graham.C]

My black malt was labeled roasted, which I only realized after I mashed in so what was meant to be a stout became a oatmeal robust porter.

That's not my fault is it? I'm pretty sure I gave you black and labeled it that...

No, not your fault at all. It was my fault. I should have tasted it to be sure but now it's a robust porter. I think I might hit it with currents and chocolate in the secondary.

[Graham.C]

I've used both those malts in stouts before. AFAIAC, both are acceptable.

Maybe, it will likely be one of those beers that straddle the line. IMO the oatmeal is odd for a porter and roasted is needed for a stout. It doesn't really matter, I will call it whatever I think it tastes closet to in the end, although I think it will be a little pale for a stout. I like my stouts to be so black they suck the light out of the room.

[mr x]

http://www.themadfermentationist.com/20 ... orter.html" onclick="window.open(this.href);return false;
http://barclayperkins.blogspot.ca/2007/ ... 4093820000" onclick="window.open(this.href);return false;

[Graham.C]

http://www.themadfermentationist.com/20 ... orter.html
http://barclayperkins.blogspot.ca/2007/ ... 4093820000" onclick="window.open(this.href);return false;

Good reads, and now I know better. I agree with what was said, although (and maybe its the BJCP talking) I think I can tell the difference when one is put in front of me. I figure I will taste it and call it one or the other based on the experience at that time. Then if its ready I will bottle it and send it off to ALES to see what other judges think. I'm not too worried about it, I am more worried about the cut on my finger that is slowly looking like it needs antibiotics.

[ethier.sc]

Just stopped in to NG for their Noble White recipe for tomorrow's brew day.

Steve

[gm-]

Maple Rye Blonde Ale, with maple sap instead of water.

Estimated OG: 1.071 SG
Estimated Color: 6.5 SRM
Estimated IBU: 27.3 IBUs

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.0 %
1 lbs Rye Malt (4.7 SRM) Grain 2 8.0 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.0 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 4 18.3 IBUs
1.00 oz Willamette [5.50 %] - Boil 15.0 min Hop 5 9.1 IBUs
1.00 oz Willamette [5.50 %] - Aroma Steep 0.0 mi Hop 6 0.0 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 7 -

Only thing that I am wondering about is the yeast, maybe I should use something clean like WLP 001 California Ale in order to maximize the maple flavour (if any comes through)

[John G]

BCS Southern Brown Ale. Not sure I'll like this one but I can't find anything commercial to try so giving it a go.

It's a beautiful night for a brew session.

I need something with low alcohol on hand - I have too many Belgian strong ales on tap!

[LeafMan66_67]

Planning on an Irish Red for Saturday Morning - family away - time to play!

[CorneliusAlphonse]

Just brewed a best bitter from brewing classic styles

[sleepyjamie]

Wife is gone for 5 weeks. Gonna brew like mad.

[RubberToe]

I'm thinking about doing something like a Vienna lager with 50% pilsner, 50% munich, styrian goldings at 60 and 10 min, fermented with s-23 since I have a pack on hand. Will aim for only 4.5% abv since that's what I feel like.

Sent from the brew timer.

[dean2k]

Just brewed a best bitter from brewing classic styles

I just got my BCS book from Amazon and was thinking the same.

[LiverDance]

Just brewed a best bitter from brewing classic styles

I just got my BCS book from Amazon and was thinking the same.

I drew off my last pint from the keg last night. Great beer!

[CorneliusAlphonse]

Colour sure looks great! I bumped the hops up a bit cause they're close to two years old and don't want the bitterness too low. Also my lake-chilling method is less than successful tonight, when I went to check it it was down to ten, so I set it in a set tub full of hot water and walked away, came back and it was up to thirty - so changed the water to cold and walked away to write this post, who knows where it is now!!

[McGruff]

Wife is away and a double brew day is on the way. An ESB and a German ale. I am trying out Tettnang and Spalt Select for the first time.

[Two Wheeler]

Brewing up the NG kit (extract w/steeping grain) - Black Squirrel Cream Ale tomorrow... Probably going to rack onto maple syrup for secondary and come out with Maple Cream Ale... hopefully!

[mr x]

Consider.5 - 1 tsp pf ground fenugreek as well. Also, I'd use the stronger/cheaper grade of syrup, B or even C.

[Two Wheeler]

Consider.5 - 1 tsp pf ground fenugreek as well. Also, I'd use the stronger/cheaper grade of syrup, B or even C.

Thanks... where do you add the fenugreek? And I think I read from one of your previous posts it can be found at the superstore?

[dean2k]

Just brewed a best bitter from brewing classic styles

I just got my BCS book from Amazon and was thinking the same.

I lied. Looks like no Purolater this morning with my NG delivery. Going to do the BCS Dirty Water Brown instead.

[know1]

Consider.5 - 1 tsp pf ground fenugreek as well. Also, I'd use the stronger/cheaper grade of syrup, B or even C.

Thanks... where do you add the fenugreek? And I think I read from one of your previous posts it can be found at the superstore?

bulk barn has it for sure

[mr x]

Put it in the secondary or keg.