Author Topic: What are you brewing? (Read 166590 times)

fritz_monroe · « **on:** August 28, 2009, 07:27:36 PM »

I'm planning on brewing this weekend. I have a yeast starter going right now and will probably brew tomorrow. I also have a pilsner that I need to bottle. That will probably happen on Sunday.

My batch that I'll be brewing is a pumpkin ale.

Anyone else brewing this weekend?

Hare of Caerbannog · « **Reply #1 on:** August 28, 2009, 07:32:01 PM »

I have my cave man brewing up and running.
I have a jug of apple juice with a cup of sugar added and I have a jug of cranberry juice with sugar added. Yeast, plastic bag and rubberband, the traditional cave man brew.

Hopefully I don't die of botulism.

fratermus · « **Reply #2 on:** August 28, 2009, 07:41:26 PM »

Quote from: fritz_monroe on August 28, 2009, 07:27:36 PM

I'm planning on brewing this weekend. I have a yeast starter going right now and will probably brew tomorrow. I also have a pilsner that I need to bottle. That will probably happen on Sunday.

I'll brew again next weekend. I am working from small propagated cultures so it takes me about a week (streaking out on a plate, then spinning on a stirplate) to get a pitchable amount of yeast.

This summer I have been concentrating on making beer with a rural/saison culture. Nice and tangy, horsey, very rural.

fritz_monroe · « **Reply #3 on:** August 30, 2009, 06:49:36 PM »

Brewed the pumpkin ale yesterday. I pitched the yeast late. When I first start a batch fermenting, I put it in the stationary tub. This morning it was chugging along. It wasn't anything violent, just a steady ferment. We went out for a couple hours and when I got home to check on it, I was shocked. It was no longer bubbling, it was hissing. The air lock was clogged. It was lucky that I checked it or it would have blown the lid off the bucket. I pulled the air lock, sanitised a blow off tube and installed that. It is one of the most violent fermentations I've ever had, even more than the wheat beers that I've done. Simply amazing.

jetta2337 · « **Reply #4 on:** August 31, 2009, 09:52:52 AM »

Just bottled the coffee porter. Have a bourbon porter in the secondary. Have a honey ale that needs to get done along with a Irish red. Brew buddies have a Oktoberfest that need done and tonight we are making a watermelon wine.

liftsboxes · « **Reply #5 on:** August 31, 2009, 01:02:39 PM »

Just dissent right now.

fritz_monroe · « **Reply #6 on:** August 31, 2009, 07:25:19 PM »

I guess I should have updated on the pilsner as well. I flipped through the calendar and I found that I didn't mark it on there when I brewed. I think it was more than 3 weeks ago, but I'm not sure. I don't want to have any bottle bombs, so I'm waiting another week or so before I bottle.

fratermus · « **Reply #7 on:** August 31, 2009, 08:33:28 PM »

I've started writing batch number and date on the carboy with a greasepencil. When you run long primaries (up to two months) it's easy to lose track.

mngardener · « **Reply #8 on:** September 01, 2009, 01:00:29 PM »

does wine count as brewing?

If so i got a batch of beet wine that is about ready to bottle and will be starting a batch of apple in a week or two.

I am trying to get a friend started in the beer brewing but he is dragging his feet a bit.

Steve W · « **Reply #9 on:** September 01, 2009, 09:00:12 PM »

Have several small batches of Scrumpy (Hard Cider) to start on weekend.

Also a 5 gallon batch of "Perry" (Pear Cider) is in the works.

Use a very simple Somerset Farm House style process, but do it in absolutely clean jugs with a trapped fermentation lock. Found that true open attempts took on mold in this area.

Hoping to get enough honey for a Meade batch too!

Burnt Hollow · « **Reply #10 on:** September 02, 2009, 01:52:50 PM »

I brewed a pilsner last weekend, it is fermenting at 46 degrees in the fridge. I need to start my pumpkin beer soon. Hopefully this weekend, but it might get pushed till after labor day because I am starting construction on our basement "tasting room" on Saturday.

mckeyes · « **Reply #11 on:** September 10, 2009, 12:24:42 PM »

Didn't brew but did get my keg pulley system completed. Needed a safe way to get my keggle lifted up to gravity feed wort through a plate chiller then into a carboy.
Finally don't have to worry about lifting a heavy boiling hot keggle.

fritz_monroe · « **Reply #12 on:** September 11, 2009, 05:41:57 AM »

The other day I moved my pumpkin ale over to secondary. I also bottled my pilsner. Mine isn't actually a pilsner, it is an ale. I don't have a set up to be able to brew a true pilsner.

Burnt Hollow · « **Reply #13 on:** September 14, 2009, 01:07:44 PM »

This weekend I moved the pilsner to secondary, and dropped the temp to 38 to Lager.

I started a holliday beer as well. I steaped 30 apples in 2 gallons of water for 30 minutes as I brought it up to boil, and then brewed with the water. Put a little cinnomen and honey. Used a lager yeast, but fermenting at about 62 degrees. Kind of experimental, we'll see what happens. I still have a 5 gallon bucket of nice juicy apples, that I'm trying to figure out what to do with. Does anyone in Denver Metro have a cider press for sale or loan? I have been looking for one of those antique cast iron cider press/sausage stuffer. If anyone knows where I can find one of those in the Denver metro area, please let me know. I want to ferment some home pressed apple cider.

jetta2337 · « **Reply #14 on:** November 19, 2009, 11:15:55 AM »

Been a bit the last time I was in here.
I did some watermelon wine a couple of months ago that is aging very nice. This weekend I am thinking of doing a pumpkin wine.

liftsboxes · « **Reply #15 on:** November 19, 2009, 11:20:49 AM »

I'm going here: www.manchesterbrewing.com this weekend to learn with the pros!

Smallredbox · « **Reply #16 on:** November 21, 2009, 08:54:42 AM »

I'm currently brewing Some Mead with Cinnamon, Cloves, and Brown Sugar. Just started it last night and it is bubbling away nicely.

fritz_monroe · « **Reply #17 on:** November 21, 2009, 11:35:03 AM »

I finally bottled my pumpkin ale the other day. I was hoping to have it bottled 3 weeks ago, but other things got in the way.

jetta2337 · « **Reply #18 on:** November 25, 2009, 09:12:51 AM »

Brewed up the pumpkin wine. Cant say it smells that well.

I stuck it down in my brew buddies cellar last night and it was going to town nice. Got a good look at the meads down there that we are going to bottle real soon along with the watermelon wine that looks GREAT!

Smallredbox · « **Reply #19 on:** November 28, 2009, 06:40:24 AM »

Quote from: jetta2337 on November 25, 2009, 09:12:51 AM

Brewed up the pumpkin wine. Cant say it smells that well.
I stuck it down in my brew buddies cellar last night and it was going to town nice. Got a good look at the meads down there that we are going to bottle real soon along with the watermelon wine that looks GREAT!

Have you ever made punpkin wine before?

I was considering making some mead with pumpkins in the future.
I have dreams of making a pumpkin pie mead. doesn't that sound lovely?
(I had some pumpkin ale a year ago and it was pretty nice.)

fritz_monroe · « **Reply #20 on:** November 28, 2009, 07:18:43 AM »

I haven't made pumpkin wine, but I recently bottled my pumpkin ale. It's only been in the bottle for a week, so it's not ready yet. I tasted it at bottling time. It was pretty good, but I think I need to up the spices.

Smallredbox · « **Reply #21 on:** November 29, 2009, 06:19:38 AM »

What spices did you use?

fritz_monroe · « **Reply #22 on:** November 29, 2009, 05:29:14 PM »

I didn't have any pumpkin pie spice on hand. So I just used fresh ground nutmeg and a couple cinnamon sticks. I probably should have run out to the store and bought some spice mix.

Burnt Hollow · « **Reply #23 on:** November 30, 2009, 08:38:28 AM »

That should be enough spice. you don't want to be over powering. The other spices in pumpkin pie spice are cloves and ginger.

fritz_monroe · « **Reply #24 on:** November 30, 2009, 10:59:23 AM »

Yea, I didn't have any cloves, and I'm not a big ginger fan, so that one wouldn't be missed.

I'll know in another week or so how it turns out.

Smallredbox · « **Reply #25 on:** November 30, 2009, 03:38:30 PM »

I look forward to hearing abotu it

jetta2337 · « **Reply #26 on:** December 01, 2009, 08:37:19 AM »

Quote from: Smallredbox on November 28, 2009, 06:40:24 AM

Have you ever made punpkin wine before?

I was considering making some mead with pumpkins in the future.
I have dreams of making a pumpkin pie mead. doesn't that sound lovely?
(I had some pumpkin ale a year ago and it was pretty nice.)

Sorry been gone quite a bit of late.
No I never made pumpkin wine before. We just had a few pumpkins sitting around and I thought I better get something done with them or we would waste them and have to throw them out.
I just used a simple wine recipe. I didnt add any spices but I did think about cinnamon. I dont like the other spices that go into pumpkin pie such as the nutmeg. So I wouldnt use them and I love just straight pumpkin. So I just made a whirl with this and I will sneak a taste out when I rack it. It will be a few weeks for hunting right now is taking up most of my free time. Dang elk. $:-\$

ronoverdrive · « **Reply #27 on:** December 02, 2009, 08:42:46 PM »

Quote from: Hare of Caerbannog on August 28, 2009, 07:32:01 PM

I have my cave man brewing up and running.
I have a jug of apple juice with a cup of sugar added and I have a jug of cranberry juice with sugar added. Yeast, plastic bag and rubberband, the traditional cave man brew.

Hopefully I don't die of botulism.

Lol yeah sounds like what I'm doing except I'm using rubber balloons instead of bags & rubber bands. I got a gallon jug of apple juice and another with white grape juice with 2 cups of sugar each and 1 packet of wine yeast each. I'm hoping they're both done in a month or so in time for new years, but we'll see.

Kellib · « **Reply #28 on:** December 06, 2009, 10:36:56 AM »

We just made up our first wine, Five gallons of apple wine. It was so easy we should have started years ago.

spartan · « **Reply #29 on:** December 07, 2009, 11:17:12 AM »

Nothing brewing, but 1 gallon of peach wine, 1 gallon of blackberry mead, and 5 gallons of apple wine.

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Author Topic: What are you brewing? (Read 166590 times)

Hare of Caerbannog

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