What are you brewing today?
I'm doing a barleywine strength version of my amber IPA. Loadsa hops cos I'm still trying to clear out my hop drawer to make room for new supplies.
I'm doing an amber tomorrow to compete with yours. :D
Yeah.. good luck with that... ;) :D
Yeah.. good luck with that... ;) :D
Doing a golden strong ale tomorrow. Yeast is about to go in the stirplate.
Want to try to get free in Thursday and bring my recent Amber for tasting now. It's very young, but maybe it's tasty... :)
Contemplating putting together a small 1gallon mead tomorrow.
Quote from: molc on April 25, 2015, 01:03:41 PM
Doing a golden strong ale tomorrow. Yeast is about to go in the stirplate.
Want to try to get free in Thursday and bring my recent Amber for tasting now. It's very young, but maybe it's tasty... :)
Cool. You adding the sugar to the boiler or the fermenter?
Hopefully see you on Thursday. My own amber is still a little young too but I might bring it if you're bringing yours.
Quote from: armedcor on April 25, 2015, 01:28:59 PM
Contemplating putting together a small 1gallon mead tomorrow.
Love doing the small batches.. Are putting any fruit or spices in the mead?
i'm planning on making a mead tomorrow too. I've a small bit of spare hops lying around so i think i'll dry hop it and see how that turns out
Quote from: Bubbles on April 25, 2015, 02:07:42 PM
Quote from: molc on April 25, 2015, 01:03:41 PM
Doing a golden strong ale tomorrow. Yeast is about to go in the stirplate.
Want to try to get free in Thursday and bring my recent Amber for tasting now. It's very young, but maybe it's tasty... :)
Cool. You adding the sugar to the boiler or the kettle?
Hopefully see you on Thursday. My own amber is still a little young too but I might bring it if you're bringing yours.
Adding it to the kettle once I start the 90 minute boil. 20% sugar and 80% pilsner malt, with 100gm of Saaz to hit 32IBU.
The Amber is only kegged a week now. At bottling it had a lovely toasty note that seems to have faded, but the hops seem to be nicely balanced with the caramel so far. Would be good to get someone who does them often to have a taste and critique :)
Meant to say "boiler or the fermenter". Some people add the sugar to the fermenter after the bulk of fermentation is complete. Less stress on the yeast and is supposed to produce a cleaner beer.
No probs. yes it's probably the style I do most often, at least 3 a year.
Barleywine is now "blurping" away happily. Bazooka screen got so blocked that I ended up transferring way too much break material and pellet hop bits. But I know it will still taste good. Target OG was spot-on.
Yeah I saw some comments online about adding sugar later to help with the yeast stress. I'm hoping that a big 1.7L starter of wlp570 will be able to take the stress. Would be a real fun one to compare and contrast with a small batch...
That barleywine sounds ace. Planning to do one over the summer, so will have to compare notes :)
Quote from: Bubbles on April 25, 2015, 02:08:39 PM
Quote from: armedcor on April 25, 2015, 01:28:59 PM
Contemplating putting together a small 1gallon mead tomorrow.
Love doing the small batches.. Are putting any fruit or spices in the mead?
Gonna basically do the JOAM mead but less ghetto so orange and some spices.
Quote from: armedcor on April 25, 2015, 09:16:06 PM
Quote from: Bubbles on April 25, 2015, 02:08:39 PM
Quote from: armedcor on April 25, 2015, 01:28:59 PM
Contemplating putting together a small 1gallon mead tomorrow.
Love doing the small batches.. Are putting any fruit or spices in the mead?
Gonna basically do the JOAM mead but less ghetto so orange and some spices.
Have a grapefruit and tea, and a mango mead bubbling away. Hopefully it'll be half decent
Quote from: molc on April 25, 2015, 08:33:07 PM
Yeah I saw some comments online about adding sugar later to help with the yeast stress. I'm hoping that a big 1.7L starter of wlp570 will be able to take the stress. Would be a real fun one to compare and contrast with a small batch...
That barleywine sounds ace. Planning to do one over the summer, so will have to compare notes :)
Check out the Jamil podcast on belgian golden strong. Lots of detail there.
If you're doing the barleywine over the summer, remember to ferment as cool as you can, to keep the hot alcohols at bay.
Quote from: armedcor on April 25, 2015, 09:16:06 PM
Quote from: Bubbles on April 25, 2015, 02:08:39 PM
Quote from: armedcor on April 25, 2015, 01:28:59 PM
Contemplating putting together a small 1gallon mead tomorrow.
Love doing the small batches.. Are putting any fruit or spices in the mead?
Gonna basically do the JOAM mead but less ghetto so orange and some spices.
Always liked the sound of that recipe, it's on the to-do list.
Check out my sticky on mead resources.
Yup using his recipe from the podcast along with the same temperature profile with my brewpi setup :)
Lovely stuff. I've not used wlp570, but i've used wlp550 and thought it would be great in a belgian golden strong. Ferments like a beast.