[tommymorris]

I just brewed a slightly modified version of the 25th Anniversary Ale from the Maltose Falcons: https://www.maltosefalcons.com/blogs/recipes/25th-anniversary-ipa -- my aim is to have something that is a throwback to the beers I remember loving over two decades ago. I can get lots of great modern IPAs, but the classics are so hard to find anywhere...thank goodness for homebrew!

That is wildly different than a 2023 American IPA.

[hopfenundmalz]

I just brewed a slightly modified version of the 25th Anniversary Ale from the Maltose Falcons: https://www.maltosefalcons.com/blogs/recipes/25th-anniversary-ipa -- my aim is to have something that is a throwback to the beers I remember loving over two decades ago. I can get lots of great modern IPAs, but the classics are so hard to find anywhere...thank goodness for homebrew!

That is wildly different than a 2023 American IPA.

C hops and loads of cara malts.

[Andy Farke]

Brewing an oatmeal stout this afternoon (the Eagle Face Oatmeal Stout recipe in Zymurgy some years back)

[HopDen]

Will brew a Bavarian Helles Sunday

Soft Water, Double Decoction
98% Crisp Hana Heritage Malt
2% Weyermann Acidulated
90 Min. Boil
Hallertau Mittelfrüh; 21 total BU's @ 75,30,10,WP
34/70 yeast pitched at 50*
 
This will be my first go at a decoction mash. To say I am excited would be an understatement. I get to pull out the old keggle and propane burner for the double decoction!!
With that said, I will make the exact same recipe 3 weeks later to compare but instead of a decoction I will do a step mash with the same temperature steps and times.

[jeffy]

I’m gonna make a CAP today, using 20% flaked corn and a cereal decoction, 80% Pils malt, Clusters for bittering and Perle late.

[ynotbrusum]

I am a third or so of the way through a sack of Hana Pils from Crisp (a Heritage malt originally from the Czech Republic).  I think I will just make a Helles and see if I can focus on the malt bill to check out the Hana flavor - I usually add a little acid malt for pH and some Carahell 10L (less than 10%) to make it interesting, but this time I may just add a little (a pound say) of Vienna or Light Munich, instead, along with the Hana and acid malt.  Hops will be FWH Magnum (a half ounce) and 10' Mittelfruh (1 ounce) in a hop sack, pulling them out once the wort is down to 160 or so on the drop.

The key will be doing a slow step mash, as a step mash or decoction is recommended by some for this Heritage Malt.  What I think I will do is mash in very low (140 or so) and then after a short rest, just slowly bring the mash through the beta and alpha amylase spectrum (turning down the Foundry's power to about 50%) to end in a mash out - say about a 70 minute total mash.  No recirc, but BIAB in 6 gallons of lightly treated strike water with a gallon of untreated sparge water to rinse the grains.  Thirty minute boil.

Hoping for a good outcome.

[Andy Farke]

Just pitched the yeast on a kolsch...my standby recipe of 95% pilsner malt and 5% Munich mashed at 152 degrees for 60 minutes to hit target gravity of 1.046, Edelweiss hop blend at 60 and 5 to hit 24 IBU, and Lallemand's Koln yeast (RIP). This is a nice style to brew this time of year, to be ready when the spring weather starts warming up.

[Village Taphouse]

I made a dark ale today.  Pilsner malt, Special B, Midnight Wheat, Nugget hops early and late to about 25 IBUs, 1056.  Smooth brewday other than the 16° temps.  I was in the garage but it was still a little unpleasant. 

[ScallyWag]

Just brewed a Munich Dunkel, 4 gallons worth, first time using the new electric boiler (previously I had always boiled using a propane turkey fryer).  I'm not too pleased with the level of boil (barely a roiling bubble at max setting), but maybe an insulating sleeve will help next time.  Fell short of my target of 1.056, even with an extra 10 minutes boil it was only OG=1.051.  Should be ok though.

Going to split batch it, 2 gallons onto Diamond Lager slurry, another 2 gallons onto the Baja (Modelo??) slurry.

Go Ravens!!

[ynotbrusum]

I brewed a Helles with Crisp Hana Pils malt.  Brewday went fine until I discovered my garden hose in my garage was frozen from its last usage (I thought I had drained it fully -- doh), so no immersion chiller.  I just allowed the wort to cool in the ambient temperature of the garage with a door ajar in 16F outdoor temps.  Not ideal, but oh well!  after a couple football games I aerated and pitched some Diamond lager slurry I harvested earlier from a batch.  It was fermenting well at 54F this morning.

[Village Taphouse]

I just finished a run of 1056 beers yesterday with a cream ale.  All of my kegs are now either full (on deck), partially full (in service) or about to be full (beer fermenting).  A pale ale, blonde ale, hoppy amber ale, another blonde, American wheat, smooth amber ale, dark ale, cream ale.  In some cases I would harvest the yeast from one and pitch half of that in one beer on one day and then a couple days later make another one with the rest of the harvested yeast.  Ales that can ferment plenty cool on the lower level in my place allow for that.  I made 8 batches of ale in 9 weeks.  The holidays saw my supply take a hit so it feels good to re-supply.  Cheers Beerheads. 

EDIT:  Have you ever gotten diacetyl from 1056?  I did.  The beers were fermenting vigorously in cool conditions but I never warmed the beer near the end of fermentation.  I had to take 2 kegs that both had diacetyl and move them upstairs for a few days.  It worked. 

[denny]

I just finished a run of 1056 beers yesterday with a cream ale.  All of my kegs are now either full (on deck), partially full (in service) or about to be full (beer fermenting).  A pale ale, blonde ale, hoppy amber ale, another blonde, American wheat, smooth amber ale, dark ale, cream ale.  In some cases I would harvest the yeast from one and pitch half of that in one beer on one day and then a couple days later make another one with the rest of the harvested yeast.  Ales that can ferment plenty cool on the lower level in my place allow for that.  I made 8 batches of ale in 9 weeks.  The holidays saw my supply take a hit so it feels good to re-supply.  Cheers Beerheads. 

EDIT:  Have you ever gotten diacetyl from 1056?  I did.  The beers were fermenting vigorously in cool conditions but I never warmed the beer near the end of fermentation.  I had to take 2 kegs that both had diacetyl and move them upstairs for a few days.  It worked.

Nope, never have.

[fredthecat]

diamond yeast

94% vienna malt
4% amber malt
2% acid malt

1.054 og

~30IBU

[Village Taphouse]

Nope, never have.

I think my next-door neighbor might be diacetyl.  He shows up when you least expect it and he's not someone you really like to see.    Seriously though, I have had more than my fair share of it and I would have never, ever! expected to get it from 1056.  But I did.  So the lesson is that no matter what beer I make or which yeast was used, I need to move the fermenter to a warmer spot at or near the end of fermentation no matter what.  This could have just been "winter conditions" and it's cooler in my place overall and maybe I wouldn't have this if it was summer.  But I'm doing a "rest" on every batch from now on. 

[denny]

Nope, never have.

I think my next-door neighbor might be diacetyl.  He shows up when you least expect it and he's not someone you really like to see.    Seriously though, I have had more than my fair share of it and I would have never, ever! expected to get it from 1056.  But I did.  So the lesson is that no matter what beer I make or which yeast was used, I need to move the fermenter to a warmer spot at or near the end of fermentation no matter what.  This could have just been "winter conditions" and it's cooler in my place overall and maybe I wouldn't have this if it was summer.  But I'm doing a "rest" on every batch from now on.

I have fermented 1056 at 55F and not gotten d. Must be your neighborhood!  😄