Whats Brewin'?

[bluue13]

Anyone brewing anything good lately?

I'm shooting for a single hop IPA using the new Sabro hop. I tried it a few months ago and something went horribly wrong and I had a pretty nasty chlorophenol situation so I had to dump it.

Trying again, adjusting the grain bill a bit and seeing what happens.

Basic outline:

~62% 2 row/pale
~26% flaked oats
~9% white wheat malt
~2% honey malt

1oz Sabro 10min boil
2oz Sabro flameout/steep for 15min
4oz Sabro dry hop for 7 days.

I may play around with the hop amounts a little.

Cheers!

 

[Tall Paul]

This thread need more pics!

 

[Tall Paul]

Anyone brewing anything good lately?

I'm shooting for a single hop IPA using the new Sabro hop. I tried it a few months ago and something went horribly wrong and I had a pretty nasty chlorophenol situation so I had to dump it.

Trying again, adjusting the grain bill a bit and seeing what happens.

Basic outline:

~62% 2 row/pale
~26% flaked oats
~9% white wheat malt
~2% honey malt

1oz Sabro 10min boil
2oz Sabro flameout/steep for 15min
4oz Sabro dry hop for 7 days.

I may play around with the hop amounts a little.

Cheers!

Let me know when you need a taste test. I’ll be right down!
Lol

 

[bluue13]

 

[Tall Paul]

Very cool!

 

[bfreebern]

I need a buddy that brews, so I can drink and enjoy a cigar or two, during the process. Not sure I have the time or place, to actually do it myself

 

[2K6TBSS]

I need to get a batch going soon!

 

[smellysell]

I miss brewing way more than drinking.

 

[bluue13]

Gravity check. Should finish out right around 5.2% abv. Right where I wanted it. Juicy and crushable.

 

[Backslide]

I brewed up a hefeweizen with late addition Amarillo hops. Fermented it with Wyeast 3333 PC at 66°

 

[cody5thou]

I brewed up a hefeweizen with late addition Amarillo hops. Fermented it with Wyeast 3333 PC at 66°
View attachment 25165

View attachment 25166
View attachment 25167
View attachment 25168

Awesome setup

 

[bfreebern]

I brewed up a hefeweizen with late addition Amarillo hops. Fermented it with Wyeast 3333 PC at 66°

Damn dude. What setup is this Jason?

 

[Backslide]

Damn dude. What setup is this Jason?

It's an eBIAB rig. Im using a Grounded Brewing tech kettle,basket, and panel. A Blichmann Riptide pump, Stainless steel counter flow chiller. My fermenter is a Spike brewing 7 gal unitank conical. It sits in a True GDM12 beverage fridge. I also use a custom built PID temp controller to manage fermentation temps.

 

[Backslide]

Damn, I can't seem to rotate the images WTF lol.

 

[bfreebern]

It's an eBIAB rig. Im using a Grounded Brewing tech kettle,basket, and panel. A Blichmann Riptide pump, Stainless steel counter flow chiller. My fermenter is a Spike brewing 7 gal unitank conical. It sits in a True GDM12 beverage fridge. I also use a custom built PID temp controller to manage fermentation temps.

Backslide brewing! Very nice. Let me know when you're next Barrel Aged stout is ready, I'll make the drive over to Manitou Springs

You need to take landscape pictures or they won't load correctly.

 

[Backslide]

Funny that you mention stout as my wife asked me to brew on for her next.

 

[CigSid]

Damn, I can't seem to rotate the images WTF lol.View attachment 25171

Very easy fix, just “crop” off a bit of your pic, and it loads perfectly...

 

[smellysell]

Why'd you decide on 66? I always like warmer temps for hefe yeast. Does it still go crazy at 66?

 

[Backslide]

66° is a perfect balance between the clove and banana flavors 3333 produces. 68° is all banana, 69° and above produces fusel alcohols that I notice. 64-65° all clove no banana. 62-63° produces a clean flavor like 1056. I've been using 3333 for my NE IPA's. It's such a versitle yeast that works well in may different styles.

 

[Backslide]

Why'd you decide on 66? I always like warmer temps for hefe yeast. Does it still go crazy at 66?

Oh yeah, it goes crazy still!