• 01-09-2013
    GelatiCruiser
    Hoping to finally brew my IPA this week after a 4+ year hiatus from brewing. Psyched!
  • 01-10-2013
    Klurejr
    A good friend of mine is an avid homebrewer and has a pretty killer setup. I was talking to him this week about learning to homebrew on his system and he has 2 extra carboys available, so I am going to foot the bill for ingredients and use his system in a week. RIS is one of my favorite styles and from what I understand getting a darker maltier beer to come out good is easier than some other styles. I was lucky enough to try a Dark Lord this year and started looking for clones of that recipe, anyone have any thoughts on this one:

    My shot at Dark Lord, brewed on Dark Lord Day! - Home Brew Forums
  • 01-11-2013
    watts888
    I need to brew beer. I've got 5 empty corny kegs in the basement. That's almost sacrilege. Probably start up with a simple wheat. 5lb 2row, 6lb red wheat. 1.5 oz cascade ops (.5 oz early in the boil, the rest 10 from the end). Can't go wrong with a wheat beer.
  • 01-11-2013
    RichardinLA
    Quote:

    Originally Posted by Klurejr View Post

    That's a massive beer. It will be challenge to brew, with all those grains. And it will be a challenge to ferment. You will need a BIG yeast starter and rouse it daily once it's mostly fermented out. Then you will need patience to let it condition for at *least* 6 months. I would start with a nice robust porter, maybe half the gravity of dark lord and just enjoy that.
  • 01-12-2013
    PetFotografer
    I've wanted to brew beer and after months of research and planning I finally brewed my first batch a couple of weeks ago, a vanilla oak bourbon stout, and I just moved to secondary last night.
  • 01-12-2013
    CLONG
    Just finished drinking a Citra single hop (Munich and malt-wheat for the grist), bottled an oak-chip-aged Brettanomyces English IPA yesterday, racked an Oude Bruin on top of the oak chips from that IPA, and dry hopped a double American IPA on 4 oz of Cascade.

    Next up is a smoked robust porter and a couple of saisons. One will be table strength with Mt. Hood and the other a double strength with Saaz.

    I'm really going to have to apply myself if I'm going to drink all that beer.
  • 01-12-2013
    finny1999
    I brewed a pale mild and black ipa this week and planning on brewing a double ipa in 2 or 3 weeks once I move the black to the secondary. I also had 6 gallons of EdWorts Apfelwein fermenting.
  • 01-15-2013
    kuranei
    My step father is brewing hard apple cider atm.
  • 01-15-2013
    jboyd122
    Loads of tasty brew in this thread!

    I have a mint chocolate imperial stout in secondary. It should be ready for bottling in about 6 more weeks.
  • 01-15-2013
    Klurejr
    Quote:

    Originally Posted by RichardinLA View Post
    That's a massive beer. It will be challenge to brew, with all those grains. And it will be a challenge to ferment. You will need a BIG yeast starter and rouse it daily once it's mostly fermented out. Then you will need patience to let it condition for at *least* 6 months. I would start with a nice robust porter, maybe half the gravity of dark lord and just enjoy that.

    I am meeting up with a guy to get his RIS recipe this evening. From what I have heard it is very good and a tried and true recipe. I will start with it and brew a batch and if it goes well try and modify it from there. As far as waiting, I am patient, that is not an issue at all, in fact it is good because it gives me time to start collecting bottles to put it all in.

    Quote:

    Originally Posted by jboyd122 View Post
    Loads of tasty brew in this thread!

    I have a mint chocolate imperial stout in secondary. It should be ready for bottling in about 6 more weeks.

    You should vertical it with the mint chocolate one from Stone this year to see how they compare!
  • 01-16-2013
    em6901
    Just bottled my ol trusty hefe today, and picked up my a belgian rye pa recipe(should be interesting)
  • 01-18-2013
    mykill84
    I plan on picking up the rest of my supplies this week. I cant wait.
  • 01-21-2013
    Klurejr
    So, I made my first beer on Saturday on a good friends all grain system.

    36lbs of Grain, it was a monster batch. We had a small issue with the false bottom filter getting clogged with some grain and had to transfer the beer around a bit to get it all worked out. We lost some of the product in the process, but not too much. It is coming in at 10.8% which is less than I wanted, but still plenty good. Here are some pictures from the day:

    My buddy lighting the strike water on his System:
    http://img.photobucket.com/albums/v2...119_131902.jpg

    Sampling a bottle given to me by the guy who shared his recipe with us:
    http://img.photobucket.com/albums/v2...119_135639.jpg

    Me adding the grain and my other buddy making sure all the grain mixed in without clumps:
    http://img.photobucket.com/albums/v2...ew/photo-1.jpg

    Perfect Mash Temp:
    http://img.photobucket.com/albums/v2...119_141909.jpg

    Mash, you can see the drips on it from us having to move things around to get the grain clogged fixed:
    http://img.photobucket.com/albums/v2...119_173831.jpg

    Yours truly filtering the mash to get the grain nice and settled before we transferred to the boil keg:
    http://img.photobucket.com/albums/v2...ew/photo-2.jpg

    Transfer of the great black liquid:
    http://img.photobucket.com/albums/v2...119_163056.jpg
    http://img.photobucket.com/albums/v2...119_163226.jpg

    Boil Starting:
    http://img.photobucket.com/albums/v2...119_171233.jpg

    Stiring it up to make sure nothing burns before we get to a rolling boil:
    http://img.photobucket.com/albums/v2...ew/photo-3.jpg

    and the Rolling Boil:
    http://img.photobucket.com/albums/v2...119_173959.jpg

    My girl Abi with the boil in the background:
    http://img.photobucket.com/albums/v2...119_174147.jpg

    Coil Cooling:
    http://img.photobucket.com/albums/v2...119_191134.jpg

    Filling up the Carboys:
    http://img.photobucket.com/albums/v2...119_194335.jpg

    Shot of the refractometer reading:
    http://img.photobucket.com/albums/v2...ew/photo-4.jpg

    Fermentation setup, started at 68, down to about 64 right now:
    http://img.photobucket.com/albums/v2...119_200417.jpg

    I am super stoked at how fun this was, cannot wait to come up with a good recipe for my next brew!
  • 01-21-2013
    JFryauff
    Quote:

    Originally Posted by Klurejr View Post
    So, I made my first beer on Saturday...

    Awesome!
    Congrats, and prepare for a new addiction ;)