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  • Homebrewists of STW, brewing ‘owt at the moment?
  • Premier Icon reeksy
    Free Member

    @davros – i’ve brewed that Physic beer a couple of times. Very nice it is, too.

    It’s currently winter here (of sorts) so i’m onto my second keg of an old favourite Whitbread 1811 Porter from the Shut up about Barclay Perkins blog. Massive quantities of brown malt are fun. This year I dialled back the hops a bit and it’s worked nicely (I suspect the original recipe would have been aged forever and most of the hop bitterness receded so this seems more realistic). First keg i did with the old British hops and this one i’ve done with US-style hops for a tinker. It’s come out well.

    Everything gets fermented in a freezer with a thermostat wired in here to keep temps optimal.

    Premier Icon yourguitarhero
    Free Member

    Tripel should be ok at ~27c if you were using a Belgian yeast strain

    Premier Icon wobbliscott
    Full Member

    Thanks yourguitarhero, we used White Labs WLP550 Belgian Ale Yeast and pitched as a starter so hopefully you’re right.

    Premier Icon kayla1
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    OH put a cherry wine* made with local cherries that are just there, trees growing in plain sight and all laden with gorgeous, plump fruit. The wine’s really nice, I’m not usually one for country wines but I think he got this one bang on. It’s kind of a rosé sort of affair and is good chilled.

    * See also: Cherry pie, cherry crumble, etc… 😁

    Premier Icon willard
    Full Member

    We missed the cherries this year (birds had them), but my OH managed to grab an absolute tonne (ok, carrier bag) of plums. There are still more there, so may attempt a plum wine.

    On the beer front, I made a raw NEIPA last week. Well, using the NEIPA recipe I had, but having to miss the boil because I ran out of time. Got it to 95C for a bit to sterilise the chiller and add some bittering hops, then went to 75 for a 15 minute hop stand. Citra and Mandarina Bavaria for the stand and the first dry hop, Mandarina Bavaria and something else for the second. Because I ran out of Citra. Possibly Amarillo, possibly Nelson Sauvin.

    Premier Icon madhouse
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    How’d the NEIPA turn out?

    Seem to have got involved in an informal homebrew competition, just working on the recipe but I’m planning an Imperial Stout with an addition of spiced rum soaked oak chips to give it a barrel-aged character. Been working on it for a while now so this is a good excuse to give it a go.
    Just need to finalise the IBUs and bittering hops, will probably keep it simple with some Magnum at 40ish IBU.

    Premier Icon willard
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    @madhouse Well, it fermented ok. Went down to 1.017 which was about according to plan and took a couple of dry hoppings.

    Bottling was a freaking nightmare. The yeast cake had not really compacted much and a lot of hop matter had come out of the bags, so the first part of the move to the bottling bucket was a plug of sludge. I also managed to spill about a half litre on the kitchen floor…

    Anyway, it’s cloudy as hell, pale as a ghost and has a very fruity orange/citrus aroma. The taste I had is resinous, but with a firm mouthfeel, so not painfully bitter. The weekend should be ok for the mid-carbonation test.

    We currently have a lot of apples in the village. I’m trying to organise a cider pressing.

    Premier Icon yourguitarhero
    Free Member

    Haven’t brewed for months, but did just acquire 10 CO2 extinguishers from work so am pretty sorted there!

    Premier Icon davros
    Full Member

    I’ve got an azacca single hop kveik pale in the keg carbonating. Early signs are good. Shame my cellar is a bit warmer at the moment. I’ll have to bottle some for the fridge.

    Premier Icon wobbliscott
    Full Member

    Got a few on the go here. Getting to the end of a batch of West coast IPA that didn’t last long thanks to a small gathering last weekend where it went down particularly well, a Sarachi ale ready to bottle, a NEIPA I’ve just kegged, and a lager that seems to have been going for ages…last time I do a lager, what a faff. Cant even be bothered to drink it now its been such a PITA to make while at the same time trying to maintain my usual drum beat of other beers, might just give it away, I’m not even that much of a fan of lagers really.

    Doing a batch of IPA with Verdant yeast for work collegues this weekend. 2nd batch of this brew, first one was amazing, definitely one of my best brews yet.

    Also got a new plate chiller and Hop Missile to play with. Hopefully can take a good 40 mins or so out of a brewery with the plate chiller.

    Premier Icon willard
    Full Member

    To be honest, that was the main reason I did the NEIPA raw. Took so much time out of the day. The only thing I worry about is the bittering and hop utilisation, something I think works better for NEIPA because it is not hugely bitter and is more about the lower temperature hop usage.

    Next time I need to remember to sparge a bit more. 8L in bottles is just not enough if the beer is good.


    @wobbliscott
    Kolsch… Like lager but not at the silly fermentation temp. Also, beer is beer. Lager has a place, so is worth keeping it around.

    Premier Icon wobbliscott
    Full Member

    Yeah, just went into it without properly researching and not realising the effort and time it requires. I’m not a particularly patient brewer…I like a quick turn around of small batches of beers and lagers just seem to take forever in comparison, but seems like you need to have one in your repertoire. Might try a Kveik ‘lager style’ next time and if its close enough to a proper lager then that might be the way forward.

    Premier Icon bakey
    Free Member

    I’m going to be brewing an English Barley Wine for Xmas this weekend.

    Premier Icon willard
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    @bakey Hell yeah! Should have some nice maturity by then.

    Premier Icon yourguitarhero
    Free Member

    You can do a decent lager fermentation in *less* time.

    Caveat – using liquid yeast or a pre-propogated starter from dry yeast

    4 days at 12c (primary)
    1.5 days at 18c (diacetyl rest)
    14 days at 4c or less (secondary) – having a conical fermenter helps here.

    That will do it.

    Big commercial breweries are fermenting with bottom (lager) strains at 16 or 17c these days then cold crashing and getting good results.

    Premier Icon willard
    Full Member

    I can report that the raw NEIPA is cloudy, pine-y and fruity as hell. Needs more carbonation, but it’s a cracking beer.

    Premier Icon AndrewL
    Full Member

    Heather and honey beer just kegged yesterday. Will let it sit to mature for a bit then probably bottle with a sugar top up to bottle condition it.

    Once fermenter cleaned out I have made a NEIPA. Realized I was low on pale Maris otter malt and have improvised with extra Munich but I don’t think it will do too much harm!

    Premier Icon madhouse
    Full Member

    The weekend’s brew went ok, I should’ve checked what malt I had left so there were a couple of ‘adjustments’ and with the amount of grain I did an extended (2hr) mash so it was a long one.
    But, I hit my SG of 1110 so am happy. It’s bubbling away nicely in the brew-fridge now.

    Also just got one of those iSpindel thingies off eBay because I’m a geek and I like the idea of seeing how my fermentation’s going.

    Will give the Impy Stout two or three weeks and then I’m gonna give a fake Pilsner / Kolsch a go. Oh and I need to do some Malt shopping.

    Premier Icon wobbliscott
    Full Member

    I’e got an iSpindel. Brilliant things, feel blind fermenting without one now. Even if you ignore the gravity readings and just use it to track the progress of the brew they’re extremely useful…and prevent the needless waste of beer continually taking samples.

    Premier Icon Murray
    Full Member

    I love my iSpindel – just watch the gravity go down until it levels out then it’s done. Which is still 2 weeks after starting to ferment, but at least I know for sure now!

    Premier Icon madhouse
    Full Member

    I’m forever just leaving it a couple of weeks and then kegging without remembering to take an FG reading, so hopefully this’ll not only tell me when it’s done but also give me a record of my numbers.

    Do you guys use ubidots or something else to connect it to?

    Premier Icon wobbliscott
    Full Member

    I use Brewfather, it links in and provides a readout with a data point every 15 minutes.

    Premier Icon madhouse
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    Brewfather looks good, is the connected devices thing a premium feature though? Seems to suggest it is on the app store and that’s £20/yr.
    Yes, I know that’s not loads of money but I’ve already got an app for all my brewing, so I’d be paying that just to see my iSpindel data.

    Premier Icon wobbliscott
    Full Member

    Not sure. I have paid so maybe it is. Its very useful though.

    I did originally set up with Ubidots, but the integration with Brewfather is seamless so if you’re using that already and a paid up member then its a no-brainer.

    Premier Icon willard
    Full Member

    Brewer’s Friend has recently stopped working so well on my iPad, so I’m waiting for their new version to come out to see if that will be any good. At some point I will probably go and buy a subscription to the website too, just to make things easier. I still use a notebook to record recipes and the brew day because it does not have an annoying screen timeout like my iPad does…

    Premier Icon Murray
    Full Member

    I use Ubidots because I’m cheap

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