beer =[ GM's 1st 16x Batches, and/or 10 mo. Brewing ]=

White Labs Belgian Saison I WL565
White Labs Tennessee Whiskey Yeast WLP050
White Labs Mexican Lager Yeast WL940
White Labs American Whiskey Yeast WLP065
White Labs Bourbon Yeast WLP070
Safale US-05 Dry Yeast (11.5 grams)
Briess Dried Malt Extract- Pilsen Size 1 lb.
 
for imminent experimentation ...
 
Someone is addicted! Soon it will be mystery wine beer hahahah


I'm going to take a crack at a non-kit, biere de garde once some stuff has a chance to arrive next week ...
Too late for me, I already purchased a different one - but these are like $45 ...

http://www.stirstarters.com/instructions.html
 
take the 940, do an initial pitch at 62 degrees, drop it to 55 12 hours after pitch, let that bitch rock out until around 65-68 attenuation, bring it to 62 to 63 for a diacetyl rest for 2 or 3 days until its terminal and it passes a VDK test (diketones), transfer to secondary and then drop that ish down to 32-34 and hold it there for like 14 days, SOOO GOOD
 
make a pils recipe using all pislner malt and some cara-pils and thats all you need, do a 20 min, 15, 10, 5, and WP addition of your favorite low AA hop, I really like hallertau or styrian, and you will have one of the best pils on the market
 
put it at 18-22 IBU's, with an OG of like 10 plato
 
check your water profile for this one, make sure you are as neutral as possible, like having ZERO minerally things in your water, and it will be awesomme
 
if you can get your hands on some German Saffir, or some Aussie Summer, or some New Zealand Wakatu hops, use those, and i promise if you do it right, its going to be epic
 
welp, time for that first chest freezer, i guess ...

do kegs fit in 26" vertical space? ;)

of course i'm going to try your suggestion over winging it on one ...

appears that would be tight for kegs w/ hook-up's ...
 
Stayed up overnight cracking out on yeast life ...

Need that Erlenmeyer and DME to come this coming week ...

I'm probably going to hold off bottling, too, so I can do it better later this week ...

I'll just brew another batch and bottle later, I think ...
 
grantmichaels said:
White Labs Belgian Saison I WL565
White Labs Tennessee Whiskey Yeast WLP050
White Labs Mexican Lager Yeast WL940
White Labs American Whiskey Yeast WLP065
White Labs Bourbon Yeast WLP070
Safale US-05 Dry Yeast (11.5 grams)
Briess Dried Malt Extract- Pilsen Size 1 lb.
 
for imminent experimentation ...
Click to expand...
Wow I miss this thread for a week and GM has pushed 7 pages of posts, bought himself a monastery and brewing robe. Do not let him watch Breaking Bad under any circumstances!
 
glog and this thread will be getting most of my love going forward ...

#gastropub
trying to expand my appreciation towards styles that lend themselves to the climate i'll be brewing in for the foreseeable future ...

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All beer styles are good! ALL OF THEM. as long as a specific style is done well, every single style that exists is good!


nah, raushbier! (?sp) ... hold the ashtray, please =) ...
 
It's Sunday and I'm doing the work straight away ...

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strike's a bit high ...

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mashed in and tossed it into the 170F oven for 70 min ...

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livin' la vida gastropub while it's doing it's thang, jerk chicken sliders ...

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saved the best pic for my new fav thread ;)

sexual chocolate ...

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will be interesting to see what happens w/ this batch ... some shit went awry ...

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got side-tracked by having to flip lid to bury handle to fit it in the oven, and forgot to kill the oven ... ffuuu ...

for some portion of the 75min mash, the temp was 168F ...

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pretty, though ...

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the first pour ...

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grain bed ...

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passed the first runnings back through ...

and then sparged in a second gallon of 170F water, via tea kettle ...

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and combined them ...

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the boil ...

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despite a couple drops of fc-s, it boiled over a bit ... no biggie, though ... straight in w/ .5 oz fuggle ...

i used a half-tsp irish moss 15 min shy of 60 min boil, but ended up boiling for 75 mins because i needed greater reduction, so the moss was in fact 30 mins before the end ...

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i took a mug-full to cool separately to take an OG w/o having to remove it from primary ...

into a bath ...

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so, high mash temp ... guess i better see what i can expect ... i think that affects the mouthfeel, right?
wrap-up!

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oops, took it down under 60F again, by accident ...

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should be my last dry pitch ...

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i had a separate mug of wort from the main one, cooling separately, and the adjusted OG on it was 1046 ... unsure what the kit's target was ...

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time to read what happens from a high mash temp, then bed ...

CHEERS!

time t
 
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