Got a double batch going. Making a couple of amber beers. Using the fat tire grain bill. Mashed 24 lbs drained into two pots. One I’m just trying the fat tire with WL530. The other I’m making a winter ale with black pepper and US 05. What is anyone else working on?
Brewing the SMASH from NB because of how quickly it’s ready. Got it as part of the Columbus day sale. Was going to be the Caribou Slobber, but I’m running really low after taking a couple cases to my family during Thanksgiving. Have the Spiced Winter going in the secondary since the week before Thanksgiving, bottling it next week.
I hear you. Tough keeping up this time of year. I bottled a porter two weeks ago just about ready. My two kegs are low an IPA and another Belgian. Looks like I’ll be drinking a lot of porter soon. :cheers:
Doing a helles and a schwartzbier. A little damp and chilly in the brewery today. Good for brewing German beers, I guess.
Started 8:30am 32deg. Almost called it because of the forecast of wind. Glad I didn’t 40deg and sunny on my deck now. sitting in the sun drinking a home brew watching my pots, what could be better. Brew on boys and girls. 
Brewing for the first time today Red Irish Ale, already goofed up but hoping for good results anyway. We added the syrup before the wort came to first boil, directions with the kit contradict themselves in some areas. Oh well still hoping for success, will not make same mistake next time. Anyone have similar mistake?
Our stove and altitude makes it take ages for brew to come to boil, does anyone know if using the lid
with the kettle is ok?
[quote=“wmwadeii”]Brewing the SMASH from NB because of how quickly it’s ready. Got it as part of the Columbus day sale. Was going to be the Caribou Slobber, but I’m running really low after taking a couple cases to my family during Thanksgiving. Have the Spiced Winter going in the secondary since
the week before Thanksgiving, bottling it next week.[/quote]
What would you compare the SMASH beer to?
I brewed 22 gallons of Denny’s Rye IPA yesterday. I fermented it on the yeast cake from two weeks ago’s batch of DC RIPA. It started fermenting immediately and is in a 55 degree ambient and the beer is at 64 degrees.
[quote=“chewey”][quote=“wmwadeii”]Brewing the SMASH from NB because of how quickly it’s ready. Got it as part of the Columbus day sale. Was going to be the Caribou Slobber, but I’m running really low after taking a couple cases to my family during Thanksgiving. Have the Spiced Winter going in the secondary since
the week before Thanksgiving, bottling it next week.[/quote]
What would you compare the SMASH beer to?[/quote]
Can’t say really it’s the first time I’ve made it. It was part of the NB Columbus Day sale. They call it a single malt single hop beer and state it’s a cross between a Pale Ale and an IPA. It uses Pilsen LME so hope it doesn’t have much of the Pilsner taste and stays truer to a Pale Ale IPA. It does have a dry hopping step so that should impart the IPA flavors. It is also really light with an expected 4.5% ABV so they call it a Session Beer.
Thanks, such good information 
I am going to be learning a lot of new terms and words I see.
I’m brewing 5 gallons of Vienna lager and 5 gallons of dunkelweizen today got dunkelweizen in carboy and working on the Vienna lager now.
Not brewing today but killed off a keg of schwarzbier last night and plan to brew it again soon with an adjustment to reduce roastiness.
The newly available keg will get filled with 420 pale ale today.
Brewed an “improvised” version of your schwartz, dannyboy. LHBS had no vienna so I used pilsner. No Perle hops, so I used Herkules. And finally, I didn’t have time to make a starter so I used 2 pkts of 34/70. I kept the mash pH at 5.4 and added the carafa just before sparging. Got a good color and hopefully avoided the roasty notes. We’ll see…
May the Schwartz be with you.
pete
I had to work today but I’m brewing tomorrow. I’m brewing a Coffee Porter.
[quote=“chewey”]Brewing for the first time today Red Irish Ale, already goofed up but hoping for good results anyway. We added the syrup before the wort came to first boil, directions with the kit contradict themselves in some areas. Oh well still hoping for success, will not make same mistake next time. Anyone have similar mistake?
Our stove and altitude makes it take ages for brew to come to boil, does anyone know if using the lid
with the kettle is ok?[/quote]
I leave the cover on until it starts to boil then take it off. I also got a jet burner it’s faster but it’s noisy and uses more gas.
[quote=“pkrone”]Brewed an “improvised” version of your schwartz, dannyboy. LHBS had no vienna so I used pilsner. No Perle hops, so I used Herkules. And finally, I didn’t have time to make a starter so I used 2 pkts of 34/70. I kept the mash pH at 5.4 and added the carafa just before sparging. Got a good color and hopefully avoided the roasty notes. We’ll see…
May the Schwartz be with you.
pete[/quote]
Sounds good Jim. I plan to brew it again Wednesday. Switching to carafe special III and will add it late in the mash like you did. It will be a bit lighter but still well within the style color. I may use 34/70 as well.
Everyone really enjoyed that beer. It was good but tasted more like a “stout lager” to me.
Didn’t brew anything this weekend, but did a lot of bottling. Bottled the last of this year’s cider, some Berliner Wiess, and this year’s Glogi (spiced holiday drink that is served hot). Hope I’ll be able to get going on my next brew before xMas. Have a light lager planned using 4-grain breakfast cereal (similar to oatmeal porridge) as an adjunct.
I brewed a brown ale yesterday with ingredients that I had laying around. It’s a bit like moose drool / caribou slobber.
Golden promise
Medium crystal
Biscuit
Simpsons chocolate
Belma for bittering
Willamette 10 min
Whitbread goldings 10 min
US-05
[quote=“chewey”]Brewing for the first time today Red Irish Ale, already goofed up but hoping for good results anyway. We added the syrup before the wort came to first boil, directions with the kit contradict themselves in some areas. Oh well still hoping for success, will not make same mistake next time. Anyone have similar mistake?
Our stove and altitude makes it take ages for brew to come to boil, does anyone know if using the lid
with the kettle is ok?[/quote]
Update we have made it from brew to bottle and the Irish Red Ale turned out perfect! They’re all gone too!
Thanks for all the encouragement!!
Cream Ale in bottles
Nut Brown just in fermenter today
Brewing the Plinian Legacy"2.0" today. My second try, this time with several ales that benefitted from water salt additions under my belt. First try was pretty good, but high hopes for “2.0”! All grain and pitching two US-05 Safale as it is a big beer.
