WATMM Homebrew Thread

I'm starting a Bourbon Vanilla Porter tomorrow. Anyone else brewing this weekend?

I've got a ruby red ale conditioning now in its second week. Perfect for Xmas-i hope.

I brewed this one in the summer and was so pleased with it I had to do it again.

  On 12/8/2012 at 8:48 AM, onesixoneight said:

I've got a ruby red ale conditioning now in its second week. Perfect for Xmas-i hope.

 

I brewed this one in the summer and was so pleased with it I had to do it again.

This one?

If so, snap. Sitting in the conservatory awaiting festive opening. I think it was actually recommended by someone here. I'm expecting my best one yet, this is the first time my barrel hasn't started leaking.

  On 12/8/2012 at 10:48 AM, spratters said:

 

  On 12/8/2012 at 8:48 AM, onesixoneight said:

 

I've got a ruby red ale conditioning now in its second week. Perfect for Xmas-i hope.

 

I brewed this one in the summer and was so pleased with it I had to do it again.

This one?

 

If so, snap. Sitting in the conservatory awaiting festive opening. I think it was actually recommended by someone here. I'm expecting my best one yet, this is the first time my barrel hasn't started leaking.

It certainly is. Snap!

I've got an itch to open one of these tonight even though its a week too soon cos I can't wait!

Ha, same here. Luckily I got mixed 12 pack of ale from Costco earlier so I can restrain myself for now. Not for long though. It's been three weeks in the barrel this Monday so I better soon check that it's all ok

I think you need to check it immediately, purely for research purposes!

Im off to do just that...

I have a pale ale made with about 20% rye and all Galaxy hops in primary right now. I can smell the hop aroma coming out of the airlock and it is righteous.

  On 12/9/2012 at 3:52 AM, Candiru said:

I have a pale ale made with about 20% rye and all Galaxy hops in primary right now. I can smell the hop aroma coming out of the airlock and it is righteous.

That sounds awesome! Galaxy are some awesome hops. I want to make a Rye Saison, but I might have to wait for warmer temperatures.

My Bourbon Vanilla Porter is slowly chugging away in my 62F basement. Missed the OG a bit 1068, was shooting for 1079, but it smelled amazing during the boil with lots of chocolate. I'm gonna soak some oak in bourbon with a couple vanilla beans and add it all to secondary.

There's a competition here at a local brewery in March and I'm planning on submitting this beer. The winner gets their beer brewed for the next year at the brewery and gets entered in the Pro-Am portion of GABF too!

  On 12/12/2012 at 8:25 PM, hautlle said:

 

  On 12/9/2012 at 3:52 AM, Candiru said:

 

I have a pale ale made with about 20% rye and all Galaxy hops in primary right now. I can smell the hop aroma coming out of the airlock and it is righteous.

That sounds awesome! Galaxy are some awesome hops. I want to make a Rye Saison, but I might have to wait for warmer temperatures.

 

My Bourbon Vanilla Porter is slowly chugging away in my 62F basement. Missed the OG a bit 1068, was shooting for 1079, but it smelled amazing during the boil with lots of chocolate. I'm gonna soak some oak in bourbon with a couple vanilla beans and add it all to secondary.

 

There's a competition here at a local brewery in March and I'm planning on submitting this beer. The winner gets their beer brewed for the next year at the brewery and gets entered in the Pro-Am portion of GABF too!

 

Man that sounds awesome! If you win could we start a wattm homebrew pilgrimage...

I'd make a trip to drink some WATMM brews, even from your house!

Anyone brew anything recently? I've got an experimental wheat IPA thing fermenting along. 60% barley, 25% wheat and 15% mix of home roasted barley/wheat (45 min @ 375 & 10min @ 400 respectively). A beautiful copper color. Used Bravo/Zythos hops. Never used the Zythos before. It's a proprietary mix of hops, much like Falconers Flight. I think it's meant to be a sub for Citra because of the shortage. 85 IBUs, we'll see how it turns out.

I haven't brewed in ages. I really wanted to make a stout this winter but I'm afraid it's too late. The electric stove in my new apt. is a pain in the ass to work with.

I have been thinking about distilling some moonshine lately though.

  On 12/7/2012 at 5:02 PM, hautlle said:

I'm starting a Bourbon Vanilla Porter tomorrow. Anyone else brewing this weekend?

i want more of that coffee porter you made!

  On 12/20/2012 at 10:51 PM, Braintree said:

I have been thinking about distilling some moonshine lately though.

Me and buddies distilled some malt whiskey. It was more suited to removing paint or chemistry rather than enjoyable drinking, but it was fun times. Try something simple

WATMM homegrow thread? I have some shitakes going off oak log and oysters fruiting off straw logs along with a few other odds and ends that can be coaxed from the dirt and mycelium

http://twitter.com/seasnake/status/281519752097185793/photo/1

Got this from a co-worker for xmas..I'll be drinking it over the weekend...hope it doesn't blind me :)

  On 12/20/2012 at 11:01 PM, jules said:

  On 12/7/2012 at 5:02 PM, hautlle said:

I'm starting a Bourbon Vanilla Porter tomorrow. Anyone else brewing this weekend?

 

 

i want more of that coffee porter you made!

The next beer with coffee I plan on doing is a Breakfast Stout, probably right after the first of the year. I'm in the planning stages for many beers I wish to submit for that competition in March. So far my planned lineup is the Oak Aged Bourbon Vanilla Porter, Breakfast Stout, Kentucky Common, Black Rye Saison, and a Spiced Hefeweizen. The gf also wants a fruit wheat beer in the spring, either blueberry or strawberry wheat or something...

Whens the next batch of wine going to be ready? I'd love to do another trade!

I really want to get another set of equipment so I can start some sours too. That's a whole other world of organisms/brewing techniques though... So much to learn and experiment with!

Is that a wine Mimi?

I thought I already posted that my Christmas brew was ruined. Must've been in FWP. It seems that twice sterilising doesn't always guarantee an expected result.

I've had to order a keg instead from a local brewery:

My imperial pumpkin ale, while not ruined, isn't very good. I drastically under-pitched the yeast and have some harsh alcohol flavors. It's all bottled so I'll leave them alone and taste one every few months, maybe it will mellow eventually... It would be a damn good beer if not for the underlying harshness =\

<blockquote class='ipsBlockquote'data-author="spratters" data-cid="1921284" data-time="1356086707"><p>

I thought I already posted that my Christmas brew was ruined. Must've been in FWP. It seems that twice sterilising doesn't always guarantee an expected result.<br />

<br />

I've had to order a keg instead from a local brewery:<br />

<span rel='lightbox'><img src='http://www.tringbrewery.co.uk/SANTA-LG.gif' alt='Posted Image' class='bbc_img' /></span></p></blockquote>

What do you mean ruined? How did sterilizing it twice kill it?

My Ruby red ale is great im pleased it worked out for me as have been laid out with flu for the past two weeks, had my first one last night been looking forward to it for ages

No it wasn't the sterilising that done it. It had a mouldy after-taste. Unfortunately is was left outside for a while in the year and seemed to contract something horrid. It was the Ruby Red too.

Bummer I guess you are ditching the mouldy keg then?

Try the ruby red again though its worth it.

Whats Santa's little helper like?

Yeah I'm gonna chuck it all. I would like to try it so I'll probably get it again when I buy all new equipment.

SLH is pretty good actually. It's very light with a berry-like fruity taste and aroma. It's only 4.2 I think. Didn't want something too heavy, it's in competition with a shit-ton of wine, gin, brandy and port.

Brew day

read this is as hebrew thread

Hey guys, I'm making a chocolate stout and wanted to get opinions on when to add the chocolate.

In the boil or in the fermentor? Or both?

post script; I'm also adding peanut butter (shhhhhhh).

  On 11/15/2013 at 12:14 AM, Braintree said:

Hey guys, I'm making a chocolate stout and wanted to get opinions on when to add the chocolate.

 

In the boil or in the fermentor? Or both?

 

post script; I'm also adding peanut butter (shhhhhhh).

what kind of chocolate are you using? actual chocolate at end of boil or nibs usually in secondary.

i've got a choc/coffee stout ready to bottle this weekend. there's no actual chocolate (chocolate malts galore) in this though there is real coffee.