Who is brewing, right now?

[brewinhard]

wow, that is some crazy fermentation. I wonder if there will be any odd flavors due to that speed of ferment.

Today I've got the CYBI Solidarity black mild clone going. I might send some to JP so he can tell me if it is close to the real thing (ok, lets be real...he'll say it's crap)

That ESB came out killer! Great balance of malt and hops with a moderate stone fruit esters in aroma and flavor. No off flavors or issues. Apparently others have reported the same fast fermentation with this strain.

I am repitching into an Irish Red with this strain next wed and will see how it does at 60F this time.

Also bottling up some beers for a local comp coming up.

[OddballBrewer]

Oh me.

Making a test batch of a dark Saison with de-husked grains and the Omega C2C yeast

[NateBrews]

Brewing up a 3.7% czech pilsner. I'm pretty excited for this one. I'm using some wheat to try to build some body in this small beer much like flaked barley in my english bitters and milds. First time using Aurora hops and 2124 yeast. Recipe goes like this:

OG 1.037
FG 1.010
IBU: 26 (tinseth)

(in pounds)
4.75 pils
1 munich
1 torified wheat
0.5 carapils
0.25 caravienna

1oz Mt Hood @ 50min
1oz Super Styrian Aurora @ 5min, or maybe flameout

Wyeast 2124, about 400B cells (2 step starter, 1.2L and 1.6L on stir plate)

Hopefully it will turn out.

[brewinhard]

Brewing up a 3.7% czech pilsner. I'm pretty excited for this one. I'm using some wheat to try to build some body in this small beer much like flaked barley in my english bitters and milds. First time using Aurora hops and 2124 yeast. Recipe goes like this:

OG 1.037
FG 1.010
IBU: 26 (tinseth)

(in pounds)
4.75 pils
1 munich
1 torified wheat
0.5 carapils
0.25 caravienna

1oz Mt Hood @ 50min
1oz Super Styrian Aurora @ 5min, or maybe flameout

Wyeast 2124, about 400B cells (2 step starter, 1.2L and 1.6L on stir plate)

Hopefully it will turn out.

I have been using Weyermann Carahell a lot lately for building up body in light lagers. It rings in at 10 srm (or so), adds to the mouthfeel while providing a subtle note of light toast/bread. Perfect for helles, exports, and bopils (on the low gravity side).

[NateBrews]

That was my thought with the carapils, I figure I'll attack the problem of making it seem bigger than it is from many directions.

What usage rates have you been using the carahell at (5%, 10%)?

[brewinhard]

Anywhere from 5-10% with most of my usage hovering around the 5% mark. I really like the subtle, toast, toffee thing it brings to the table and how it blends well with other authentic german malts. I feel it just helps to round out the malt notes in the finished product.

[NateBrews]

Kegged up some Black Mild tonight. I had an extra gallon in the fermentor so I put it in a 1g jug and am adding 12oz (!) of sugar to it and a big slug of active yeast that was harvested from the yeast cake and woken up in some wort. A couple oz went in initially, and then the rest of it is going to drip in slowly over time. I disolved the sugar in some of the beer so I don't dilute it too much. Should be interesting to see what comes out of it.

The end product should be around 9%.

[brewinhard]

[quote="NateBrews"

The end product should be around 9%.[/quote]

GASP.... not 9%! What are you trying to kill someone?

No brewing here, just bottling up some beers for another local comp.