What's everyone brewing?

[mcgster]

Chalmers and I are brewing up our smoked porter for the exchange. Half goes on vanilla beans and half goes on chipotle peppers.


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That sounds awesome! Are you using smoked malt in the grist or getting the flavour somewhere else?

[LiverDance]

Chalmers and I are brewing up our smoked porter for the exchange. Half goes on vanilla beans and half goes on chipotle peppers.


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That sounds awesome! Are you using smoked malt in the grist or getting the flavour somewhere else?

using 25% smoked malt


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[mcgster]

Should be a good brew!

[Keith]

Beer filled weekend and didn't brew a thing.
Washed bottles for the exchange and Big Spruce comp.
Washing kegs for the Exchange DIPA. Hopefully kegging Sunday or Monday night.
Prepped the grain for my Irish Red and soon to prep the grain build for the Red IPA.
now to make it out to Daves on Tuesday to get a few more fermenters to handle the next round of brews.

and yea the 2 smoked porters sound wicked.

[LeafMan66_67]

The smoked porters sound excellent, especially with Chipotle - I'll have to figure out a way to grab a sample of that one, as brewing something with Jalapeños or even Habanero's is on my "to brew"List. I'm cleaning up, getting ready to test and bottle the Big Spruce Alt, and prepping for another version of Red IPA to be brewed in the morning. Finally getting back into the brewing groove and enjoying it - it felt like work at the end of June so took a good long break

[Keith]

it felt like work at the end of June so took a good long break

I should do the same with work.

[mcgster]

Beer filled weekend and didn't brew a thing.
Washed bottles for the exchange and Big Spruce comp.
Washing kegs for the Exchange DIPA. Hopefully kegging Sunday or Monday night.
Prepped the grain for my Irish Red and soon to prep the grain build for the Red IPA.
now to make it out to Daves on Tuesday to get a few more fermenters to handle the next round of brews.

and yea the 2 smoked porters sound wicked.

Are your grain bill plans ironed out?

I brewed mine with a little bit of everything so it was half 2 row, half marris otter, some carared, honey malt, and caramel 80.

I was scrounging all the half bags of grain i could find here. I have found the grain i bought locally to be pretty flavourless when i chew it.

[Jimmy]

Chalmers and I are brewing up our smoked porter for the exchange. Half goes on vanilla beans and half goes on chipotle peppers.


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I'm planning on brewing a Stout that was inspired by the Sawdust City Red Rocket Stout we had at the last meeting. It has cinnamon, vanilla and cayenne pepper in it.

[LiverDance]

Chalmers and I are brewing up our smoked porter for the exchange. Half goes on vanilla beans and half goes on chipotle peppers.


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I'm planning on brewing a Stout that was inspired by the Sawdust City Red Rocket Stout we had at the last meeting. It has cinnamon, vanilla and cayenne pepper in it.

That's an excellent beer. I had it a few years back at the beerfest here in town. It was a standout for sure.


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[Keith]

Are your grain bill plans ironed out?

Pretty much. Superior, Melanoidin, Crystal 60, carahell, black patent. IPA has a bit of Munich Type 1 in place of cara hell as I ran out.

[mcgster]

Sounds like it will be a solid beer, i'm fighting the urge to sample mine now so i can try it.

I forgot that i had a couple ounces of carafa I to hit my color. Post mash i was worried because it wasn't red at all but post boil the red was bang on.

[Keith]

Sounds like it will be a solid beer, i'm fighting the urge to sample mine now so i can try it.

I forgot that i had a couple ounces of carafa I to hit my color. Post mash i was worried because it wasn't red at all but post boil the red was bang on.

Time will tell. I can never hit my color. But this time I actually have the ingredients I need so am feeling more confident.

[mcgster]

ImageUploadedByTapatalk1445718398.820500.jpg

There is the pre and post boil shot. Not sure how well it turned out in the pic but the difference was quite noticeable.


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[Keith]

looks good. Hope mine turns out around that color.

[mcgster]

Sounds like it will!

[Buccaneer]

Busy beer weekend here too. Finally brewed something with the messed up grain order I got a couple of months ago. At the same time, I've been cleaning bottles in preparation for bottling my advent beer, which hopefully gets done tomorrow.

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[John G]

I finally got off my butt and brewed something today - first time since July. Brewed a Red DIPA. Two things I learned today:

1. I have been having a hell of a time with a plate chiller. I realized that I am probably using it wrong. In the past I was trying to recirc through the plate chiller back to the brew pot until I reached fermentation temperature and it was plugging up despite using a hop taco thing. Today I ran it straight through to carboy without recirculating and realized that cold break protein was massive. It must be forming in the plate chiller and was probably what was clogging things up when recirculating and allowing it to build up against the kettle hop filter. I should have known this.

2. The second thing I learned was that I should not brew and make Indian for supper at the same time - too complicated. Vindaloo and sag aloo still turned out ok, but only because I didn't have a drop of beer while brewing today. It was way too much work though. I like to keep it fun and this was bordering on just plain work.

It's good to be brewing again though.

[jeffsmith]

Yes, the key with a plate chiller is straight to the fermenter rather than recirc for sure.

[jtmwhyte]

Funny. I'm filtering with a homemade hop spider and the straining bags from water n wine and I always recirculate my chiller. While I'm picking up the rest of my brew stuff it chills in my keggle and I connect a hose to pump it out. I'd never change it up, but I usually only do 5 gallon batches with the eBIAB setup

[jtmwhyte]

I should clarify it's the 10 plate OBK chiller

[John G]

How do you guys clean your plate chiller? I've been recirculating PBW and hot water after a brew session, but the other night I decided to blast it with hot water from the tap by hooking up directly to the water faucet and a lot of solids came out. I reversed the flow a few times and pushed out quite a bit of stuff, which makes me wonder how to properly clean it out between uses.

[jeffsmith]

How do you guys clean your plate chiller? I've been recirculating PBW and hot water after a brew session, but the other night I decided to blast it with hot water from the tap by hooking up directly to the water faucet and a lot of solids came out. I reversed the flow a few times and pushed out quite a bit of stuff, which makes me wonder how to properly clean it out between uses.

I take off the gaskets every 5 or 6 brews and bake it in the oven and then flush it out when it cools.

[jeffsmith]

I should clarify it's the 10 plate OBK chiller

I'm using a 30 or 40 plate dudadiesel one with 10-15 gallons batches.

[Keith]

New Irish Red I'm working on. First generation recipe, 100 liter batch. Color looks about right. Still too hazy to tell.

[jacinthebox]

doing a 5gal experimental batch...may submit to big spruce if it turns out the way I hope....It's a RIPA