[HopDen]

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

Will this be destined for a fresh dumped bourbon barrel?? Not sure of your batch size but if you haven't tried aging a RIS in a barrel you should consider it. It really does take it to another sphere. For consideration,  https://midwestbarrelco.com They have small format sizes to fit your needs.

[fredthecat]

lol i wish. i am likely using american oak cubes in it though and giving it some good time, hopefully at least 2 months

i listened to thst podcast, i think experimental brewing where they interviewed midwest barrels recently.

[4dogbrewer]

Brewing a Helles today. Escarpment Labs Biergarten, German Pils Malt, Vienna, and Carafoam. Hallertauer hops.

[jeffy]

I brewed a hoppy (50 bu’s) German Pils yesterday with Magnum and Perle.

[Steve Ruch]

American brown.

[Andy Farke]

I plan to make a Sierra Nevada Porter clone/homage this afternoon, using a slight modification of this recipe from the forum -- https://www.homebrewersassociation.org/forum/index.php?topic=35898.15

[fredthecat]

I brewed a hoppy (50 bu’s) German Pils yesterday with Magnum and Perle.

please let me know if you happen to get a tasting of it, i am intending to brew a very bitter pilsner soon, hoping to hit 45, just getting over the typical bitter-pils threshold of ~35-38

[denny]

I brewed a hoppy (50 bu’s) German Pils yesterday with Magnum and Perle.

please let me know if you happen to get a tasting of it, i am intending to brew a very bitter pilsner soon, hoping to hit 45, just getting over the typical bitter-pils threshold of ~35-38

For me, 45 is typical of the pils I make.  I don't feel like you'd be going over the top.

[Slowbrew]

I made two this weekend.

Denny's rye IPA was yesterday.  Everything went great and it's bubbling away with no blow-off so far.  Only mistake was I had WY1450 and WY1056 starters sitting on the water heater.  Guess which one went into the IPA... I guess I find out what a IPA fermented with WY1056 tastes like.

The second was made today. A simple Cream Ale.  It called for flaked rice but with my LHBS being in Omaha and no reason to drive 2 1/2 hours for one ingredient, I cooked up a couple pounds of basmati rice and added that. I blew away my extract numbers so this one may need to called an Imperial or something. And,,, I'll learn how WY1450 tastes in a Cream Ale.

All in all, it was good brew session.

Paul

[tommymorris]

I am making an APA with 2-row pale, wheat, and carapils and all cascade hops. The Bry-97 slurry is in waiting in a SNS starter.

[fredthecat]

I brewed a hoppy (50 bu’s) German Pils yesterday with Magnum and Perle.

please let me know if you happen to get a tasting of it, i am intending to brew a very bitter pilsner soon, hoping to hit 45, just getting over the typical bitter-pils threshold of ~35-38

For me, 45 is typical of the pils I make.  I don't feel like you'd be going over the top.

i agree, im also going to make a crisp water profile. jever is a commercial beer i honestly cant get enough of, and it basically inhibits me from needing to brew german pilsners. i feel like its definitely 38-40 ibu with a water that defines that

I am making an APA with 2-row pale, wheat, and carapils and all cascade hops. The Bry-97 slurry is in waiting in a SNS starter.

i love bry97, as of the end of 2023 it is the ultimate workhorse yeast considering so many factors, especially it being a dry yeast and an inexpensive one at that. i feel bad not brewing enough with it due to a feeling i need to keep experimenting with yeasts, but i have never made a bad beer with it.

[denny]

I brewed a hoppy (50 bu’s) German Pils yesterday with Magnum and Perle.

please let me know if you happen to get a tasting of it, i am intending to brew a very bitter pilsner soon, hoping to hit 45, just getting over the typical bitter-pils threshold of ~35-38

For me, 45 is typical of the pils I make.  I don't feel like you'd be going over the top.

i agree, im also going to make a crisp water profile. jever is a commercial beer i honestly cant get enough of, and it basically inhibits me from needing to brew german pilsners. i feel like its definitely 38-40 ibu with a water that defines that

I am making an APA with 2-row pale, wheat, and carapils and all cascade hops. The Bry-97 slurry is in waiting in a SNS starter.

i love bry97, as of the end of 2023 it is the ultimate workhorse yeast considering so many factors, especially it being a dry yeast and an inexpensive one at that. i feel bad not brewing enough with it due to a feeling i need to keep experimenting with yeasts, but i have never made a bad beer with it.

I love Jever.  It's my model for pils. I use the dry yellow profile in brunwater.

[tommymorris]

I brewed a hoppy (50 bu’s) German Pils yesterday with Magnum and Perle.

please let me know if you happen to get a tasting of it, i am intending to brew a very bitter pilsner soon, hoping to hit 45, just getting over the typical bitter-pils threshold of ~35-38

For me, 45 is typical of the pils I make.  I don't feel like you'd be going over the top.

i agree, im also going to make a crisp water profile. jever is a commercial beer i honestly cant get enough of, and it basically inhibits me from needing to brew german pilsners. i feel like its definitely 38-40 ibu with a water that defines that

I am making an APA with 2-row pale, wheat, and carapils and all cascade hops. The Bry-97 slurry is in waiting in a SNS starter.

i love bry97, as of the end of 2023 it is the ultimate workhorse yeast considering so many factors, especially it being a dry yeast and an inexpensive one at that. i feel bad not brewing enough with it due to a feeling i need to keep experimenting with yeasts, but i have never made a bad beer with it.

Bry97 is awesome. I find Diamond and 34/70 are similarly easy to use for lagers.

[ynotbrusum]

Yesterday I made a no LOX pilsner with 8.5 lb. Viking zero malt,.5 lb light Munich, .25 lb. Acid malt, about 30 IBU (.5 oz. Magnum FWH 2 ozs. Mittelfruh 10’) RO adjusted with 1g BTB,4g CaCl2, 4g CaSO4,1/2 tab whirl-floc late boil, BTB at 16’, and wyeast nutrient late boil.  Yeast was 2 packs of Diamond lager.

[HopDen]

Yesterday I made a no LOX pilsner with 8.5 lb. Viking zero malt,.5 lb light Munich, .25 lb. Acid malt, about 30 IBU (.5 oz. Magnum FWH 2 ozs. Mittelfruh 10’) RO adjusted with 1g BTB,4g CaCl2, 4g CaSO4,1/2 tab whirl-floc late boil, BTB at 16’, and wyeast nutrient late boil.  Yeast was 2 packs of Diamond lager.

What is a no LOX pilsner? Low oxygen?