HOMEGROWN

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Hey Brewers!

I just finished my 3rd home brew last night.  I'm still a rookie, but totally addicted.  It was our first 10 Gal all-grain batch, dubbed the People's Pilsner by my home brew partner who created the recipe.  

So what's your most recent brew?  I'm curious to what others have had luck with (or not).

Also - check out my Home Brew Flickr set here (including our awesome DIY wort chiller!): http://www.flickr.com/photos/nworbleahcim/sets/72157623722103957/

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Folks, just completed a 5 gal Strong Scotch Ale. This one is for delayed gratification. She'll have to sit at least 12 - 18 months to get a nice finish. The hard part is going to be keeping my hands off the bottles. I'm not a patient sort of individual. But, the wait is well worth it. I found 5 bottles of the same type a friend of mine and I brewed (my first brew) about 7 years ago in a case of "empties." The wife and I both thought it would be sknuk, but, when opened, she gave a 1/2 inch head of chocolate foam and a sweet but heady aroma. The first mouthfull was like a shot of great Scotch - warm and caliming. I hope this batch will be as half as good as the first one. Slante'
SC - Scotch Ale is now on my list!

Just tasted my first batch last week : Kristalweizen. It was bit sweeter than I had expected, but good. Two more weeks until the Pale Ale is ready.

"People's Pilsner" - our first all-grain original recipe. Turned out great!


Last night's brew: Summertime Kölsch, a recipe based on the Goose Island brew.
I brewed 10 gallons of "Pat Sh-Wheat" (an American Wheat beer) Saturday. I use an All-Grain - Three Tier System. I use 2 seperate 15.5 gallon kegs with the tops cut out to heat water and boil in and a 10 gallon Igloo cooler as a mash tun. In the Wheat beer I used 10lbs of 2-Row Malted Barley and 10lbs of Malted White Wheat. I mashed at 155 degrees for 1 hour. 1-oz Cascade Hops at 60 minutes and 1-oz Saaz Hops plus irish moss at 15 minutes. Chilled with a Chillzilla counterflow chiller and pitched Munton's dry Ale yeast in the primary fermenter. I will transfer to a secondary fermentor after 1 week and keg it from the secondary 1 week later. This is my primarly Summertime beer recipe.
Sounds great! I'm brewing a wheat this week. Our 'Summertime Kolsh' was ready last weekend and is a great summer brew.

We've been wanting to move up to the tiered keg system, right now we are tiered igloos. I'd love to see a picture of your set up for inspiration!

Pat Johnson said:
I brewed 10 gallons of "Pat Sh-Wheat" (an American Wheat beer) Saturday. I use an All-Grain - Three Tier System. I use 2 seperate 15.5 gallon kegs with the tops cut out to heat water and boil in and a 10 gallon Igloo cooler as a mash tun. In the Wheat beer I used 10lbs of 2-Row Malted Barley and 10lbs of Malted White Wheat. I mashed at 155 degrees for 1 hour. 1-oz Cascade Hops at 60 minutes and 1-oz Saaz Hops plus irish moss at 15 minutes. Chilled with a Chillzilla counterflow chiller and pitched Munton's dry Ale yeast in the primary fermenter. I will transfer to a secondary fermentor after 1 week and keg it from the secondary 1 week later. This is my primarly Summertime beer recipe.
I attached a picture of a friend standing in front of my 3 tier system. I belong to the Escambia Bay Homebrew Club and brew at least once per month. We use a continuous sparge so need the gravity and the three tiers. The hot water used to sparge must be regulated to flow only as fast as the draining wort and that is sopposed to take 30 to 60 minutes. Consequently I can't just pour the water in like you might if you batch sparged (which I assume you are doing). Either way will get the job done but the continuous sparge is a little more efficient and if you have the third tier it's easy to do.

michael said:
Sounds great! I'm brewing a wheat this week. Our 'Summertime Kolsh' was ready last weekend and is a great summer brew.

We've been wanting to move up to the tiered keg system, right now we are tiered igloos. I'd love to see a picture of your set up for inspiration!

Pat Johnson said:
I brewed 10 gallons of "Pat Sh-Wheat" (an American Wheat beer) Saturday. I use an All-Grain - Three Tier System. I use 2 seperate 15.5 gallon kegs with the tops cut out to heat water and boil in and a 10 gallon Igloo cooler as a mash tun. In the Wheat beer I used 10lbs of 2-Row Malted Barley and 10lbs of Malted White Wheat. I mashed at 155 degrees for 1 hour. 1-oz Cascade Hops at 60 minutes and 1-oz Saaz Hops plus irish moss at 15 minutes. Chilled with a Chillzilla counterflow chiller and pitched Munton's dry Ale yeast in the primary fermenter. I will transfer to a secondary fermentor after 1 week and keg it from the secondary 1 week later. This is my primarly Summertime beer recipe.
Attachments:
I attached anouther picture file that shows our Club's 10 gallon system. Notice how the brew stand is constructed. There are no welds the pipe is fence pipe from Lowes or Home depot and the clamps are also from the same store and are located in the fencing stuff. You just have to cut the pipes to length and then clamp them together. It cost approximately $100-$150 to build and is able to be stored out doors (galvanized fence parts). Of course the burners and stuff have to be stored indoors or out of the weather but it's easy for a guy to build and doesn't require many tools. A tape measure, pipe cutter and a cresent wrench is all that's needed to build the tubular portion. The platforms can simply be scrap wood laying across the frame of can be more appropriately attached depending on your skill level. I also built a rolling table using this construction method and it is sturdy and durable.

Pat Johnson said:
I attached a picture of a friend standing in front of my 3 tier system. I belong to the Escambia Bay Homebrew Club and brew at least once per month. We use a continuous sparge so need the gravity and the three tiers. The hot water used to sparge must be regulated to flow only as fast as the draining wort and that is sopposed to take 30 to 60 minutes. Consequently I can't just pour the water in like you might if you batch sparged (which I assume you are doing). Either way will get the job done but the continuous sparge is a little more efficient and if you have the third tier it's easy to do.

michael said:
Sounds great! I'm brewing a wheat this week. Our 'Summertime Kolsh' was ready last weekend and is a great summer brew.

We've been wanting to move up to the tiered keg system, right now we are tiered igloos. I'd love to see a picture of your set up for inspiration!

Pat Johnson said:
I brewed 10 gallons of "Pat Sh-Wheat" (an American Wheat beer) Saturday. I use an All-Grain - Three Tier System. I use 2 seperate 15.5 gallon kegs with the tops cut out to heat water and boil in and a 10 gallon Igloo cooler as a mash tun. In the Wheat beer I used 10lbs of 2-Row Malted Barley and 10lbs of Malted White Wheat. I mashed at 155 degrees for 1 hour. 1-oz Cascade Hops at 60 minutes and 1-oz Saaz Hops plus irish moss at 15 minutes. Chilled with a Chillzilla counterflow chiller and pitched Munton's dry Ale yeast in the primary fermenter. I will transfer to a secondary fermentor after 1 week and keg it from the secondary 1 week later. This is my primarly Summertime beer recipe.
Attachments:
Pat - nice setup, thanks for sharing!

We have a continuous sparge as well, although it could be a bit nicer. We've been looking at other setups before we build out next tier.

Pat Johnson said:
I attached a picture of a friend standing in front of my 3 tier system. I belong to the Escambia Bay Homebrew Club and brew at least once per month. We use a continuous sparge so need the gravity and the three tiers. The hot water used to sparge must be regulated to flow only as fast as the draining wort and that is sopposed to take 30 to 60 minutes. Consequently I can't just pour the water in like you might if you batch sparged (which I assume you are doing). Either way will get the job done but the continuous sparge is a little more efficient and if you have the third tier it's easy to do.

michael said:
Sounds great! I'm brewing a wheat this week. Our 'Summertime Kolsh' was ready last weekend and is a great summer brew.

We've been wanting to move up to the tiered keg system, right now we are tiered igloos. I'd love to see a picture of your set up for inspiration!

Pat Johnson said:
I brewed 10 gallons of "Pat Sh-Wheat" (an American Wheat beer) Saturday. I use an All-Grain - Three Tier System. I use 2 seperate 15.5 gallon kegs with the tops cut out to heat water and boil in and a 10 gallon Igloo cooler as a mash tun. In the Wheat beer I used 10lbs of 2-Row Malted Barley and 10lbs of Malted White Wheat. I mashed at 155 degrees for 1 hour. 1-oz Cascade Hops at 60 minutes and 1-oz Saaz Hops plus irish moss at 15 minutes. Chilled with a Chillzilla counterflow chiller and pitched Munton's dry Ale yeast in the primary fermenter. I will transfer to a secondary fermentor after 1 week and keg it from the secondary 1 week later. This is my primarly Summertime beer recipe.
We bottled our Goji Wheat last night and brewed some Summer Crisp IPA.

I used a Beer Gun to fill 2 bottles of American Wheat and 2 bottles of a Dry Stout from their respective carbonated kegs this morning. They are being mailed to a competition and I hope to get some good feedback. I'm meeting with a couple other Homebrew Club Officers and the folks at The Seville Quarter tonight to plan for the upcoming Emerald Coast Beer festival the we put on every year in Septembe.

http://emeraldcoastbeerfest.com/

This event is huge and one of the biggest Beerfests on the Gulf of Mexico! We take all the remaining beer from the festival and have a huge party on Pensacola Beach at the Day's Inn the following day!

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