Who is brewing, right now?

[lunitick1976]

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.

[Afterlab]

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

[brewinhard]

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!

[EL TIZZO]

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

[Afterlab]

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

[Buttwidget]

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

[spiderwrangler]

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.

[spiderwrangler]

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?