[tommymorris]

Going for a drinkable house ale type beer today.

1053 OG
95% GW Pale High Color malt
5% C60
28 IBU Willamette @ 30
Bry-97 yeast

[denny]

Making cider today. About to start pressing apples.

[fredthecat]

tomorrow making a porter

67% 2row
10% DME
9% cane sugar
6% simpsons chocolate malt
5% simp brown malt
3% crystal 120

1.071OG
escarpment irish ale yeast
40 IBU

putting it on used barrel pieces for a while then preparing it for about christmas time

Are these the barrel pieces that you were going to toast? IIRC you had posted a few weeks(?) back about toasting barrel pieces. If so def let us know how they worked for you.

might have been longer ago - i found a bag of crown royal brand whiskey chunks as well as some maple wood chunks. i of course thought immediately of beer, and yeah. i put one of the crown royal barrel pieces, which were visibly charred in vodka for a bit and it turned the vodka completely ink-blue black, no hint of brown, red or any colour - just black. i will say though i used a large amount relative to the small sample of vodka, but it was interesting how there was no colour change, just darknes

so what i intend to do is cut off the charred part of the barrel piece, probably cook it in the oven for 40 mins at 350 or so and add a good amount. i also mentioned maple wood, i did end up toasting that but have been too lazy to even cut it to fit in a jar with vodka for testing so far.

thanks for remembering and ill try to post results

[Iliff Ave]

IPL

71% pils
18% flaked corn
9% agave nectar @ flameout
2% honey malt

32g magnum @ 60
56g Calista @ 10
56g Calista @ 2

56g Aramis @ DH
28g Calista @ DH
28g melon @ DH

1.053
34/70
48 ibu
6% abv

[Andy Farke]

I started a SMaSH(ish) German pils...100% Rahr pilsner malt, Edelweiss hop blend at 60, 10, and 5 minutes to hit 37 IBU, S-189 yeast at 52 degrees.
(it gets the "ish" appended to SMaSH because I'm using a single hop blend, rather than a single hop)

[goose]

Brewed a double batch of a 26.8 degree Plato (1.114 SG) English Barleywine yesterday, 6 gallons in each batch since I could not do it all at once due to the amount of grain.  This is a local club project that will go into a bourbon barrel after emptying an Imperial Stout out of it.  Long day, 12 hours with the cleanup.  But it came out fine and is happily fermenting away.

[fredthecat]

Brewed a double batch of a 26.8 degree Plato (1.114 SG) English Barleywine yesterday, 6 gallons in each batch since I could not do it all at once due to the amount of grain.  This is a local club project that will go into a bourbon barrel after emptying an Imperial Stout out of it.  Long day, 12 hours with the cleanup.  But it came out fine and is happily fermenting away.

awesome, what yeast will it be for that kind of gravity? im planning on using nottingham for one about 1.104

[goose]

I used S-04

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[Andy Farke]

I just brewed an Imperial Red Ale...modeled after the absolutely excellent Happy Days Imperial Red from Claremont Craft Ales (here in Claremont, California). One of their (now sadly deceased) brewers posted the recipe (https://beerandbrewing.com/recipe-claremont-happy-days-imperial-red-ale/), so I was able to get fairly close. 2-row, crystal 120, a bit of corn sugar, to hit ~1.090. Warrior+Magnum for bittering, HBC 522 in the whirlpool, and Talus in the dry hop. I'm going to do a bit of a departure from the commercial version, and use some oak staves to give a bit of wood character. Can't wait to enjoy this during the long winter nights!

[ynotbrusum]

I used up some malts I had stored up - Crisp Maris Otter and Crisp Golden Promise (7 pounds total) with a half pound of Crystal 40 along with 1.75 oz. East Kent Golding 30’, and 2 oz EKG 10’ (30 minute total boil), Nottingham dry yeast to make an ordinary bitter.  I like having a crusher on hand for easy drinking and this fit the bill for what I had laying around to use up…then back to lagers.

[HopDen]

25 Gallon batch of my Czech Pils. Removed some carafoam and substituted that with Red X.

[purduekenn]

Belgian Dark Strong Ale 3.5 gallon batch.
Fermentis SafeAle BE-256 dry yeast.
11 pounds BestMaltz - Pilsen Malt
2 pounds D-180 Candi Syrup
Hops: Northern Brewer and Saaz

[dannyjed]

Belgian Dark Strong Ale 3.5 gallon batch.
Fermentis SafeAle BE-256 dry yeast.
11 pounds BestMaltz - Pilsen Malt
2 pounds D-180 Candi Syrup
Hops: Northern Brewer and Saaz

I brewed a big beer as well today. My annual American Barleywine, 22 lbs of grain for a 6 gallon batch.


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[ynotbrusum]

Turkey today, helles tomorrow!

[fredthecat]

Imperial Stout happening now

1.102 OG

77% maris otter
9% DME
5% cane sugar
3% black malt
3% chocolate
2% crystal 60
1% brown malt

IBU 60 with nuggets at 60
SRM 46
est ABV 11.1
bry97 3 packs