Post Number: 463
|Posted on Saturday, January 01, 2005 - 02:09 am: ||
HAPPY BREW YEAR!!!!
Just waiting for my wife to get ready to go out, so I was going over my next batch ideas.
I have just bottled a stout, and I have a scotch ale in the fermenter now, but what to brew next?
What are you guys and gals brewing first this year?
Post Number: 24
|Posted on Saturday, January 01, 2005 - 02:16 am: ||
Post Number: 76
|Posted on Saturday, January 01, 2005 - 02:21 am: ||
D.C.s Rye IPA.
Post Number: 124
|Posted on Saturday, January 01, 2005 - 02:56 am: ||
A steady stream of APAs and IPAs. The occasional porter and stout. I want to get serious about brewing some Belgian styles (saison, double, triple). IIPA (tomorrow actually). And then some brews I've either never done or just not recently... milds, Scotch ale, Irish Red, RIS, BW. That's just off the top of my head.
Post Number: 38
|Posted on Saturday, January 01, 2005 - 03:16 am: ||
Just posted this on the Homebrew Adventures Board.
New Years Eve Day here. Just bottled 12 gallons of Octoberfest, and racked to secondary 12 gallons of Oatmeal Stout.
Tomorrow 1/1/05 am brewing DC Rye IPA (6) gallons and 6 gallons of Octoberfest.
Love this hobby!
Post Number: 8
|Posted on Saturday, January 01, 2005 - 03:50 am: ||
In the past 5 weeks I have brewed a Toasted Oat Stout, an Arrogant Bastard clone, DC Rye IPA, and a Chimay Red clone. On Sunday, I will be doing a Bavarian Pilsner (my first lager/pilsner). In a couple of weeks I plan to do a bourbon porter.
Post Number: 519
|Posted on Saturday, January 01, 2005 - 04:21 am: ||
Hmmmm....might have to start with a big belgian for Christmas 2005.
Post Number: 139
|Posted on Saturday, January 01, 2005 - 05:14 am: ||
I am planning on a Victorian stout from "Brewing Old British Beers," a few of the usual pale ales, a maibock, a saison, a Belgian strong ale or a tripel, and some kind of sour ale (haven't decided what, exactly).
In the pale ales, I want to try some different adjuncts (amaranth or quinoa, probably), as well as an all-glacier pale ale.
Oh, and I still want to brew some kind of gruit-like beverage, too.
Post Number: 2
|Posted on Saturday, January 01, 2005 - 05:24 am: ||
I just pitched yeast on my first batch of cider (I like cider in the summer) this evening. I also have a batch of stout, a wheat and a bock planned in the near or somewhat near future. My goal this year is to start either a Belgian Ale or Double.
Post Number: 21
|Posted on Saturday, January 01, 2005 - 01:15 pm: ||
Post Number: 214
|Posted on Saturday, January 01, 2005 - 04:18 pm: ||
A lager. I made the same resolution in 2004, but this time I mean it.
Post Number: 622
|Posted on Saturday, January 01, 2005 - 04:54 pm: ||
My next brew will be a Cream Ale next week. Then a string of lagers, amber, pils, possibly a bock and then a Baltic Porter. Later in the spring, a Belgian or two and a pale ale.
Post Number: 4013
|Posted on Saturday, January 01, 2005 - 06:09 pm: ||
Doing a Roche 8 clone tomorrow, then 2 batches of N. German pils for the decoction experiment over the next 2 weekends.
LIfe begins at 60...1.060, that is.
Post Number: 582
|Posted on Saturday, January 01, 2005 - 06:13 pm: ||
Trying to revive some yeast for a batch of Koelsch and a Bock. From there, I need to stock up on grain again; waiting for others to put together a bulk grain buy so I can get my grain under $0.40/lb with shipping.
Post Number: 436
|Posted on Saturday, January 01, 2005 - 06:36 pm: ||
Denny, if you're doing this Roche clone
and you're using Wyeast 1762, give 'er plenty of room in the fermenter. Mine took off like rocket fuel and lost almost 1/2 gal of wort in the blow off. I had about 5.5 gal in a 6.75 gal fermenter.
Belly Buster Bob
Post Number: 1958
|Posted on Saturday, January 01, 2005 - 07:09 pm: ||
just kegged an Irish ale and a dry Irish stout. next will be a kitchen sink brew to rid me of leftovers
Post Number: 173
|Posted on Saturday, January 01, 2005 - 08:07 pm: ||
Post Number: 85
|Posted on Saturday, January 01, 2005 - 08:31 pm: ||
I will be brewing a bitter to showcase the goldings hops that I grew in my backyard this year. Then a Cinder Cone clone, then a nut brown that I am going to age on some Wild Turkey soaked oak chips.Then whatever strikes my fancy.
Post Number: 137
|Posted on Saturday, January 01, 2005 - 09:12 pm: ||
I've got a Honey Cream Ale ready for secondary, and I'll probably do an Amber Ale w/Honey. I've also wanted to try Mike Mayer's Red Cream Ale and the B&V Collective's Baltic Camel Porter.
--Artificial Intelligence is no match for Organic Stupidity.
Post Number: 2630
|Posted on Saturday, January 01, 2005 - 09:15 pm: ||
I was pondering how to deal with two apparently conflicting New Year's resolutions: (1) lose weight, which means cutting down on beer consumption; and (2) brew the same or more than what I brewed in 2004 (around 25 five gallon batches). So, I came up with idea of brewing big beers, and letting them age for a year.
Getting a few house pilsners in the lagering fridge is the immediate priority, then its big beer time. Wee heavy, old ale, barley wine, doppel bock are all on the short-term list, then from April through June I will be brewing a lot of Belgians.
Post Number: 580
|Posted on Saturday, January 01, 2005 - 09:55 pm: ||
Next up is Skotrat's B-52, as written, long-ass step mash and everything. After that, probably Denny's Rye IPA and a chamomile wit.
The dreadful foul drink called mead is made from honey, then fermented. It is the sourest, blackest, vilest stuff ever invented by any man, and yet it is potent beyond all knowing; a few drinks and the world spins. -- Ibn Fadlan A.D.922
Post Number: 49
|Posted on Sunday, January 02, 2005 - 12:12 am: ||
Dusseldorf style Alt and then a Saison inspired by the Farmhouse Ales book followed by the SNCA clone
Post Number: 421
|Posted on Sunday, January 02, 2005 - 02:35 am: ||
1) Pacman's Kolsch (Black Widow)
2) Scottish (my first stab at it)
3) DC RyePA (I am planning far enough ahead to use the real yeast)
4) My award winning Chocolate Cherry Stout (let's hope I can make it as good the second time around)
5) St. Sebaastian Golden Ale clone (from Beer Captured)
William B Roberts
Post Number: 55
|Posted on Sunday, January 02, 2005 - 06:32 am: ||
My Red Ale, & its as Red as a Tomato & the taste is so good it still brings tears to my eyes, even after 10 years with this receipt.
Simple, yet so good
Post Number: 438
|Posted on Sunday, January 02, 2005 - 11:09 am: ||
William, care to share your recipe? I'd like a good tasting red recipe.
Post Number: 166
|Posted on Sunday, January 02, 2005 - 12:39 pm: ||
c'mon william.....give it up.
Busted Still Brewery
Post Number: 577
|Posted on Sunday, January 02, 2005 - 01:48 pm: ||
some sort of belgian
and a lot more DC Rye.P.A
Post Number: 5
|Posted on Sunday, January 02, 2005 - 01:52 pm: ||
I'd like to try a couple of fruit beers. Apple, raspberry and so on.
Post Number: 590
|Posted on Sunday, January 02, 2005 - 03:55 pm: ||
Strike water heating at this very moment for this...got in a pale ale rut....Hefe today.
A ProMash Brewing Session Report
Brewing Date: Sunday January 02, 2005
BJCP Style and Style Guidelines
17-A Wheat Beer, Bavarian Weizen
Min OG: 1.040 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 2 Max Clr: 9 Color in SRM, Lovibond
Batch Size (Gal): 14.50 Wort Size (Gal): 14.50
Total Grain (Lbs): 27.75
Anticipated OG: 1.053 Plato: 13.12
Anticipated SRM: 3.8
Anticipated IBU: 19.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.052 Plato: 12.89
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 4.13 by Volume: 5.28 From Measured Gravities.
ADF: 76.2 RDF 63.4 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 74 %
Anticipated Points From Mash: 53.11
Actual Points From Mash: 52.12
Evaporation Rate: 15.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 17.06 Gal
Pre-Boil Gravity: 1.045 SG 11.23 Plato
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Water Needed Pre-Boil Wort Size: 15.37 Gal
Water Needed Pre-Boil Gravity: 1.050 SG 12.41 Plato
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
% Amount Name Origin Potential SRM
48.6 13.50 lbs. Wheat Malt America 1.038 2
48.6 13.50 lbs. Pale Malt(2-row) America 1.036 2
2.7 0.75 lbs. Munich Malt Germany 1.037 8
Potential represented as SG per pound per gallon.
Amount Name Form Alpha IBU Boil Time
2.50 oz. Hallertau Hersbrucker Pellet 4.75 19.9 60 min.
White Labs WLP300 Hefeweizen Ale
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 27.75
Water Qts: 36.79 - Before Additional Infusions
Water Gal: 9.20 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.33
Tun Thermal Mass: 0.00
Grain Temp: 80 F
Dough In Temp: 160 Time: 0
Saccharification Rest Temp: 150 Time: 60
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 165 Time: 20
Runnings Stopped At: 1.010 SG 2.56 Plato
Total Mash Volume Gal: 11.42 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Post Number: 22
|Posted on Sunday, January 02, 2005 - 04:25 pm: ||
First one for 2005 is going to be all grain 10 gallons of SNCA in my freshly made 15.5 gallon kettle - then would like to make a batch of Golden Monkey. Anyone have have the skinny on a recipe for that delicious treat?
Post Number: 439
|Posted on Sunday, January 02, 2005 - 08:09 pm: ||
There was a clone of Golden Monkey in the last issue of Zymurgy.
Post Number: 1043
|Posted on Monday, January 03, 2005 - 12:46 am: ||
Nothing on the deck at this time...I have 4 beers on tap. and my kegs are all filled.
Post Number: 1073
|Posted on Monday, January 03, 2005 - 03:34 am: ||
Just dropped my first real barely wine in the fermenter. Fell shy of the 1.130 with an OG of 1.105, but I'm happy.
Next up will be a CAP and then a DAB clone.
Post Number: 346
|Posted on Monday, January 03, 2005 - 03:49 am: ||
Chumley, you're not drinking too much, you're eating too much!
Post Number: 260
|Posted on Monday, January 03, 2005 - 05:42 am: ||
Probably an oatmeal stout and a Cream ale.
Each Day brings a new beginning....Thank God for beer!
Post Number: 1330
|Posted on Monday, January 03, 2005 - 03:39 pm: ||
6 kegs tapped currently but all about to blow. That's OK cause I have kegs of DIPA, Irish American Red, and a Bigfoot clone waiting on fridge space.
First up next Friday will be Skotrat's Traquair House clone. Then Doubravka Dunkel the next Friday. Maybe have to do a bock or dopplebock the next day to have my lager fridge full. Saving the Belgians and saisons for the summertime when it's warmer. An all amarillo brew will be on the horizon soon too.
Post Number: 1224
|Posted on Monday, January 03, 2005 - 03:50 pm: ||
it's Lager season, for us basement lagerers
CAP or Budvar clone I can't decide
You remember that foul evening when you heard the banshees howl
There was lousy drunken bastards singing 'Billy is in the bowl'
They took you up to midnight mass and left you in the lurch
So you dropped a button in the plate and spewed up in the church
Post Number: 2631
|Posted on Monday, January 03, 2005 - 04:04 pm: ||
Do what I am doing, Wykowski. I am brewing a CAP, then using the yeast cake to brew a Budvar clone. Made a 2L starter of WY2000 Budvar yeast Saturday.
Post Number: 29
|Posted on Monday, January 03, 2005 - 04:06 pm: ||
Well, well, sat at home last night planning my Winter/Spring brew schedule... in order of brewing:
Steam Beer - all Glacier hops
IPA - C, C, & C hops
Imperial Stout - age that puppy for 8 months!
Fall Saison - brew in Spring, age until Sept.
Gotta pick up Phil Markowski's book!
Post Number: 151
|Posted on Tuesday, January 04, 2005 - 10:22 pm: ||
Dry Irish Stout will be my first brew of the year.
Post Number: 134
|Posted on Tuesday, January 04, 2005 - 11:05 pm: ||
I didn't brew much in '04, and I plan to remedy that in '05.
These styles are at the top of list:
-Biere de Garde
-Biere de Mars
-Quad/Abt 12...with a secondary spent on top of sour cherries and brettanomyces
Brewing and cycling in the People's Republic of Anheuser-Busch (that's St. Louis for you slow-witted folk out there)!
Post Number: 236
|Posted on Tuesday, January 04, 2005 - 11:59 pm: ||
All but one of my carboys are full,
Alt , Vienna , Sami, Santa's Lil Helper,
I'll soon be racking and then;
Porter and Bitter with the Wy1007,
Bocks and Dark lager with the 2206,
Then maybe another round of Belgians.