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#brewday
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Tomorrow #brewday
It will be a Weizen Bock, a winning recipe
For 20L:
2.500gr Pilsener
1.250gr Pale ale
1.250gr Vienna
Spalt select 3x als aroma, light bitterhop around 18 IBU
8 Vienna 79.0 %
#brewday has commenced with my son doing all the heavy lifting and me barking orders. We're making a New Belgium Springboard clone. Waiting for the mash water to heat up.
#homebrew #homebrewing
Wild yeasties are all happy this morning and ready for the brew day! Hive came from my bee hive (comb, honey and bees). GrandDad came from juniper berries my wife snagged at Granddad's Bluff in LaCrosse, WI. The unlabeled is my 'abbey' culture that originally I caught from my neighbor's raw honey back in 2013.
I'll be brewing a Honey Tripel (thanks to all who voted in the poll!) for the abbey, and Saison for the two new recruits.
Today is brewday. Homebrewing a BarleyWine beer is ongoing. #homebrewing #brewday #beer #studiolife #art #barleywine
Finally a #brewday. It's been 2 years, 9 months, 23 days since I've last brewed a #beer. I'm ready to get back into #homebrewing
It is finally time to brew this year's vintage of Trois Lunes, my annual Bière de Garde Ambrée!
And this year I am going to ChAnGe ThE rEcIpE! 
During my last #brewday i ended up with some extra wort. Decided to run an experiment and ferment it with a spoonful of #sourdough starter. Kegged and tasted it today and it’s suprisingly nice. A bit sour (obviously), very fruity with a pleasant hint of funk.
Tastes more like cider than beer despite a decent amount of hops. Can’t wait to try it carbonated.
Fall time #brewday
A bit of an off the cuff amber ale recipe using #chapgpt and whatever grains I had left.
- 8lbs 2 row; some crystal malts (approx 1.75 lbs)
- Used 0.5 oz cascade pellets (60 min) and 4 oz local bought whole cones (15 and 5 min)
- Did a 90 min boil this time
OG: 1.052 (sample was bitter!!!)
It’s #Brewday! It’s a big brewday Pseudo Czech Pils using Kveik yeast. 1.5 hour mash. 1.5 hour boil. 7 days ferment. Live Fast Die Young. #HomeBrewing #Beer
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10/ Runoff, chill out
While approaching the 15 litre mark, we can take a look at how the kveik is doing (alive and kicking, baby!) and the really magical colour of the juniper infusion.
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8/ Sugar, baby. And company!
So it seems there is some sugar present. The wort is very sweet at the moment.
And while boiling my cooler (because I forgot earlier), I suddenly got some company. I'm not complaining!
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7/ Preparing the kveik
While transferring the mash, I also took some wort, cooled it down to ~35°C and added a pinch of Otterdal kveik, so that the yeast is awake and ready to go as soon as I pitch it to the main wort in a little while.
(Also a few pics from the sirculation from post 6)
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6/ Transferring mash to lauter tun.
The used juniper is put in the bottom of the lauter tun to act as a filter. I threw in some hops, and then moved the mash over. I also added some more juniper infusion, and sirculated the wort a few times to make the mash set. In the beginning I got lots of juniper needles and grain fragments, but after a while the wort came out pure. Now we wait.
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3/ The Juniper Infusion
So just checking in on the juniper infusion. Nice greenish-yellowy colour, and the smell is sooo good.
I'll give it a few more minutes still though. Getting ready to mash in..
Suite du fil
2/ No malts, no ale.
I'm emptying the various bags and boxes in my basement, so these malts are old - I have no idea how much sugar they'll give me, or if the beer will turn out drinkable at all. The grains taste okay though, so I'm hopeful.
I'll mash in about 9 kgs of malt with approx 24 L of juniper infusion in about 30 minutes.
So! #Brewday 
1/
Juniper infusion! The water got a bit hot while I was away picking the juniper branches, so I'm steeping them at around 90°C. Normally I would add them at around 75°C. Oh well, I'll leave it for about an hour.
(In an attempt to remove as many bugs, twigs and other stuff I don't want in my infusion, I shook each branch quite hard, and now my hand is paying the price. Yowch.)
Brewing the Vienna Lager 1870 recipe from @akrennmair today.
https://beerandbrewing.com/recipe-andreas-krenmairs-traditional-1870s-vienna-lager/
New induction plate for my brew kettle that I use for the decoctions. Really wanting the Grainfather G30 v3 with the new perforated grain basket and no center pipe. Would make this method way easier.
