Brewed my Summer Amber this last Sunday. I am hopeing that I didn't fuck it up too badly. I couldn't find my hose bib to go from the kitchen sink to the stand, so I had to use the well water and hose, didn't have my step stool for mashin, and had to rush the yeast rehydration, and I underpitched. F M L!!!! Oh well in a couple of weeks it will be beer.

Firestone Walker - Velvet Merkin aged 6 months on Bourbon infused oak

Just finishing up my mash for a Rye Saison. Using some of the yeast (WY 3724) from my petite saison which will be soured in the keg by some bottle dregs I have ready to go. Gotta get some brews ready for my classic summer party! Bring it on!

Just mashed in JZ's bohemian pilsner recipe and it smells fucking amazing...my LHBS had the weyermann bohemian pils malt so I am trying that instead of organic pils like last time...a shitload of whole leaf saaz and this should be a badass beer...have to go stir...late

Lyon Heart Tripel IPA loosely based off Captain Lawrence's Xtra Gold. Citra and Amarillo hops galore

I brewed a Bohemian Pils on Saturday. Been working on the recipe off and on for a year, and think I'm in a really good spot with it. I don't make it too often because it makes for a long day of brewing.

Had a perfect brew day and actually introduced a new piece of equipment and major process change to the mix with great success. Typically, when I do a BoPils I do a triple decoction, both for color and because I mash in a Gott cooler. Step mashing a pils in a cooler typically means decoction.

This time I mashed in my Gott cooler, but used my (newly completed) HERMS HLT/Heat exchanger to step the mash up through its temps. Man, it was sweet. Even though I was manually controlling everything, I hit my temps dead on and really enjoyed the ease of stepping through my mash schedule. I can't wait to get this system automated and fully functioning, its going to be awesome.

Have a Weizen and an ESB on tap, not even sure what I want to brew next...

~widget

Brewing a gluten free saison... cereal mash with amylase enzyme added once it cooled back down to mash temp... slow going so far. I'll let you know how it goes.

The amylase enzyme never really seemed to do the job, it got more 'liquidy', but still didn't pass iodine test after multiple hours. I added quite a bit of it too. Has anyone ever used it hot as opposed to adding it to a stuck ferment to get a bit more attenuation?