Beer - making it, drinking it, buying it, sharing it

26 posts in this topic

I spent yesterday brewing a SMaSH of MO and Citra. Ended up with 20 lt @ 1080 OG.

 

Added the yeast this morning before I left for Amsterdam.

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On Sunday I brewed up an American Pale Ale, using some German malts combined with Centennial/Cascade. My OG was a bit high at around 1058, but not by very much. Hopefully it attenuates well (it's US-05 yeast so it should) and I'll get something around 5.5 to 6%. It's bubbling away happily now.

 

Get enough active homebrewers on Toytown and we can do a beer swap :P

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Just tasted my last batch, an English bitter. Man this came out poorly, I guess because my current setup doesn't let me really control my fermentation temperature, so it was on the too-warm side. The smell reeks of banana and bubblegum, and there's a kinda harsh alcohol flavor to it. Shame too, since I can taste some good malt hidden right underneath all the off-flavors.

 

Thinking of buying a chest freezer and a temperature controller to turn into a fermentation chamber instead. Really want to go look at them first but the rinkydink little Saturn in my area apparently doesn't have any in stock.

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I built my kegerator out of an old vertical fridge, a greenhouse heater, a small controller from eBay and box from Conrad.

 

Give your bitter some more time, they usually take quite a bit of time to mature.

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My boss gave me a bottle of "Auswandererbier 1849" from Brauhaus Faust zu Miltenberg (a neat little brewery/restaurant/hotel that I coincidentally visited last year). Wow! I'm super surprised that this beer was brewed by an otherwise traditional German brewery. It's like a German take on an American Double IPA, but much smoother and less piney/alcoholy. Really fruity with a lot of malt backbone. Definitely check it out online or if you happen to live in the Odenwald area.

 

Just, y'know, though I'd check in on the beer front :P

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