What's everyone brewing?

[berley]

Nice. I wish I was handy. Or rich.

[sleepyjamie]

Nice.


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[chalmers]

Is the Chugger a new purchase? They seemed to be in short supply recently, especially with SS head.

Looks great, like the integrated wort thermo.

[pet lion]

Picked apples outside of Wolfville today for making cider later in the week. Really wish I had a fruit press.

Spending the evening juicing apples. A friend who's dad has an orchard is also hooking me up with a bunch of apples so this will not be my only evening dedicated to this.

[jeffsmith]

It is new. Ordered it right after my last brew day. The wife was tired of hearing me curse out my greatbreweh pump every time it lost its prime so I was instructed to buy something better.

Got it from brewhardware.com.

[pet lion]

If you could design, or find a design, maybe we could make one.

This is one design my friend was looking at:

http://www.winemakingtalk.com/forum/f3/ ... lans-7900/" onclick="window.open(this.href);return false;

[mr x]

I could help with some of that.

[mr x]

Freezer clearing again.

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[GAM]

Are you looking to off load any of those hops?

Sandy

[Graham.C]

2009 eh? Maybe use them for a sour?

[mr x]

I offloaded them right into an IPA. Even at 2009, they were fine vac packed.

[berley]

Planning on a second attempt at the Southern English Brown style. My first SEB was over a year ago, where I used Jamil's recipe from Brewing Classic Styles pretty much word for word. I've tweaked it a bit this time, and I'm going with Wyeast 1028 London Ale instead of the 1968 Fuller's strain.

Also planning on trying my first attempt at no-sparge brewing with this one.

[Graham.C]

Planning on a second attempt at the Southern English Brown style. My first SEB was over a year ago, where I used Jamil's recipe from Brewing Classic Styles pretty much word for word. I've tweaked it a bit this time, and I'm going with Wyeast 1028 London Ale instead of the 1968 Fuller's strain.

Also planning on trying my first attempt at no-sparge brewing with this one.

I hit about 60% efficiency with no, depending on beer size. I would like to hear your results. You can also sparge a bit after and collect the runnings to freeze for cooking. I find I hopped wort really good as a sugar/water sub.

[sleepyjamie]

Tomorrow making a Chinook Pale for the brewnoser beer exchange
Saturday might head over to chalmers place or simply brew at home, not sure what tho. Maybe an american brown.

[berley]

I hit about 60% efficiency with no, depending on beer size. I would like to hear your results. You can also sparge a bit after and collect the runnings to freeze for cooking. I find I hopped wort really good as a sugar/water sub.

Yeah, if I do it I'll let you know.

Did you just add the extra water directly to the boil kettle, or did you add it to the mashtun when your mash was complete? I see there's a couple of different methods out there. Gordon Strong describes the first method, and suggests increasing your grist by about 33% to account for the decrease in efficiency.

[Graham.C]

I generally mash with 34-38L depending on the grain bill then collect everything I can (I try to hit 30L pre-boil). I don't add anything from that point on but hops and other boil additives.

Edit: I don't have my numbers here with me at work, but I found my grain absorption to be lower then suggested online. The first time I did it I ended up with almost 40L pre-boil volume.

[berley]

I generally mash with 34-38L depending on the grain bill then collect everything I can (I try to hit 30L pre-boil). I don't add anything from that point on but hops and other boil additives.

Edit: I don't have my numbers here with me at work, but I found my grain absorption to be lower then suggested online. The first time I did it I ended up with almost 40L pre-boil volume.

That's a very thin mash... I know there's several methods to no-sparging, just didn't realize that doing one really large mash was one of them.

Did you find your beer had an accentuated malt flavor with no-sparge?

[Jimmy]

I generally mash with 34-38L depending on the grain bill then collect everything I can (I try to hit 30L pre-boil). I don't add anything from that point on but hops and other boil additives.

Edit: I don't have my numbers here with me at work, but I found my grain absorption to be lower then suggested online. The first time I did it I ended up with almost 40L pre-boil volume.

That's a very thin mash... I know there's several methods to no-sparging, just didn't realize that doing one really large mash was one of them.

Did you find your beer had an accentuated malt flavor with no-sparge?

BIAB follows the same method. Your total water bill mixed with your total grain bill, pull the bag, then start your boil; no water top up required.

[berley]

Hmmm, never thought of it that way before. I was thrown off at first, because what I've read about no-sparge brewing says that you do your normal mash (1-2 quarts/lb), with or without a mashout, then add the top-up water to the mashtun when the mash is complete and drain, or add it directly to the kettle.

So, BIAB is basically no-sparge brewing with a thin mash...

[Jimmy]

Hmmm, never thought of it that way before. I was thrown off at first, because what I've read about no-sparge brewing says that you do your normal mash (1-2 quarts/lb), with or without a mashout, then add the top-up water to the mashtun when the mash is complete and drain, or add it directly to the kettle.

So, BIAB is basically no-sparge brewing with a thin mash...

Yes. It's basically no sparge, but your grain is in a bag instead of using a false bottom or manifold.

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[Graham.C]

Hmmm, never thought of it that way before. I was thrown off at first, because what I've read about no-sparge brewing says that you do your normal mash (1-2 quarts/lb), with or without a mashout, then add the top-up water to the mashtun when the mash is complete and drain, or add it directly to the kettle.

So, BIAB is basically no-sparge brewing with a thin mash...

Yes. It's basically no sparge, but your grain is in a bag instead of using a false bottom or manifold.

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Yup BIAB is the same thing, I just dirty an extra container. I find it works really well to hold temps in really cold winter conditions. I'm not sure if my system is refined enough yet to tell if I get a maltier brew. I haven't done a no-sparge since last winter. I will try it again in a few months with one of my staple recipes and let you know.

[jtmwhyte]

First Recipe from Scratch Attempt: Spandrel Robust Porter

[Tony L]

Going to attempt a Standard American Lager, but I'm afraid i'll be at the top of the IBU for the style and way out of line on the flavour.

But you gotta love it.

[LiverDance]

Brewing a sour blonde ale

[ryantr0n]

FINALLY did my barleywine yesterday - plans and other hiccups have kept me from brewing for a few weeks.

Had a weird 10% drop in efficiency despite a well mixed mash at a stable 154*F but all is well and bubbling away.

Lessons learned: Moving your fully mashed in (~8gal + 19lb grist) keggle indoors is great for your temperature but TERRIBLE for your back.