[Andy Farke]

Tonight I brewed a Berliner Weisse-esque beer, 50% wheat malt and 50% pilsner to hit around 1.034, pitched with Philly Sour. in a day or two, I'm going to add 2.5 lb of pineapple guava (frozen and pasteurized). We have a tree in our yard, and it's ridiculously tasty, and it seems like a nice accent for a sour beer.

[purduekenn]

Brewed using BIAB bag -  3.5 gallons American Lager with Briess Synergy Select Pilsen Malt germs.

[Drewch]

Not a brew in the strictest sense, but I started my first batch of mead since moving house today.

840g raw honey into 6L of local artesian well water.

Lallemand Voss yeast, nutrient, and a small oak spiral (American #3 char) in primary.

With a 1.037 OG, it should finish at about 6% ABV or so.

[BrewBama]

I tried brewing my first mead recently. It’s rough right now.  I bottled it and plan to let it age. Hopefully, it softens a bit with time.


One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.

[Drewch]

I tried brewing my first mead recently. It’s rough right now.  I bottled it and plan to let it age. Hopefully, it softens a bit with time.

I've only done a half dozen or so batches of mead, but it's been my experience that time is (almost) always your friend with mead. My first batch with no nutrients or anything was awful at 3 months, drinkable at 6, and good at 12.

[hopfenundmalz]

Brewing a sorta WCIPA no sparge.  Dunno why I don't do that more often.

10lb. Montana Craft Malt British Pale
7 lb. MCM Bavarian pils
1.6 oz. Columbus 60
1 oz. Cascade Cryo 5
4 oz. Blue Lake fresh frozen MI Chinook - WP @ 170 for 20

The Blue Lake hops are interesting https://bluelakehops.com/the-blue-lake-process/

Their website, the lack of details on their "Process®" in particular, gets my "this is a gimmick" spidey-senses tingling. If I had to frozen, it sounds like these are simply flash-frozen wet hops. That's not to say that it wouldn't work, but it seems like it's a niche product to me at best. That's not to say it won't produce good beer. I'm curious to hear what your results are.

Yes, I understand the hops are flash frozen.

[Drewch]

Started another (not technically a) brew today:

A blend of organic grocery-store apple juices fortified with turbinado and coconut sugar to an OG of 1.071. Trying a #3 Char "Barrel in a Bottle" oak spiral in this one, too.

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[BrewBama]

Brewing an Am Lager this AM (not sure why BeerSmith adds .x after grain volume).

[ynotbrusum]

Interesting mix of both corn and rice in that one.  I have never done it that way before.  Probably really lightens it up body-wise....let us know how it turns out.

[Andy Farke]

Tonight I brewed a Berliner Weisse-esque beer, 50% wheat malt and 50% pilsner to hit around 1.034, pitched with Philly Sour. in a day or two, I'm going to add 2.5 lb of pineapple guava (frozen and pasteurized). We have a tree in our yard, and it's ridiculously tasty, and it seems like a nice accent for a sour beer.

I just kegged the Berliner Weisse. It has a *fascinating* profile -- very tropical, and about the perfect level of sour. Tart, but not going to destroy my tooth enamel. The pineapple guava seem to be a great fit for this one. It's carbonating now...should have a first "real" taste in a few days.

[BrewBama]

Interesting mix of both corn and rice in that one.  I have never done it that way before.  Probably really lightens it up body-wise....let us know how it turns out.

It’s based on Curt Stock’s Cream Ale: https://sphbc.org/recipe/curt-stock-s-craptastic-cream-ale/ but with lager yeast and cold side processes.  Mean Brew analysis also recommends both corn and rice so we’ll see.


One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.

[BrewBama]

Brewing a Saison w/ Farmhouse yeast this AM. Mashed in at 147°F and increased to 150°F.



Edit: This is a good beer




One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.

[pete b]

Dandelion mead. 5 gallons of regular strength and 5 gallons of hydromel. A perfect sunny day so I left work early.

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[John M]

Dandelion mead. 5 gallons of regular strength and 5 gallons of hydromel. A perfect sunny day so I left work early.

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Very cool!

[erockrph]

Dandelion mead. 5 gallons of regular strength and 5 gallons of hydromel. A perfect sunny day so I left work early.

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I cringe when I hear anyone talking about Dandelion wine or mead, because I think back to my childhood when I nibbled a Dandelion stem and it was so bitter it was all I could taste for the rest of theday. What part of the dandelion do you use? Do you use wild dandelions, or cultivated/culinary ones?