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You are here: Home --> Forum Home --> General Forum --> Chitchat --> Happy weekend!

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homebrewdad
Charter Member
Birmingham, AL
2480 Posts


So, what are you drinking?  What are you prepping to brew this weekend?

Tonight, I'm having a Wandering Barbarian IPA.  I'm getting ready to brew my Enchantress (Irish red) this weekend.



Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


Had a hopslam earlier.  Good beer, though im not a fan of centennial.  

Drinking a Wrought Iron IPA right now.  Man i love this beer.  Its damn near like drinking carbonated pineapple juice or something.  Still has maybe a bit of...i dunno, piney flavor on the back end, which actually comes out really pleasant.  If it wasnt 8.50/sixer i could see myself getting trashed beyond belief on this stuff.  Delicious, easy drinking...and its the weekend, woo!



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I keep hearing you guys talk about Wrought Iron.  I'm going to have to see if I can lay my hands on some.

Hmmm, the wife is going out to lunch and a movie with her sister on Sunday.  She's usually good to bring me home a mixed sixer... I wonder if she can scare some up?



Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


Ive been the one doing all the talking about it :P

Not sure what their distribution network is like.  If I can get it here it must be fairly widespread....



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Could have sworn some other guys were chiming in.  Or are you just that pumped for it?

Either way, I'm sold.  Carbonated pineapple juice?  Yes, please!



Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


Someone mentioned they werent impressed by the other beers from the company, but we got talking about Mosaic hops because of it.

I still need to buy a pound of those...



Posted 34 days ago.

chino_brews
Charter Member
Eden Prairie, MN
301 Posts


I'm drinking Fuller's London Pride. Really amazing stuff.




Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


Coffee.

Missed this last night. Did have one of my Strong Scotch Ales last night. Olan, you're gonna hate it, but, you'd be only partially correct. The carbonation level will do you in. It's a little too single dimensional for me. Perhaps it will develop more with age. Pics tonight of the Baltic Porter.




Posted 34 days ago.

Oginme
New Ipswich, NH
18 Posts


I have a talk I am giving today.  Bottled an English IPA yesterday and brewing my 'Wild Mahogany Brown' tomorrow.  Grains weighed out and mixed, yeast starter crashing in brewing fridge.  I''ll grind the grains and measure out water tonight for an early start in the morning.



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Why would I hate it, Greg?  I can enjoy your flat beers, honest!  ;)

He, welcome, Oginme!  Wild Mahogany Brown sounds interesting.  Have you done it before?

Sigh, I have to go cold crash this starter.  Should have done so last night.



Posted 34 days ago.

dave
Fenton, MI
13 Posts


I'm in the middle of a 2 hour mash because my damn oat malt wont convert!

I put in amylase extract about 45 minutes ago so I'm hoping that by the end of the second hour I'll be OK.

I really should've stepped mashed it to help it along, but was a bit shortsighted and did a single infusion at 150.




Posted 34 days ago.

ingoogni
nl
314 Posts


Made a Best Bitter,

OG 1042, 36 IBU, 20 EBC

86,5 % Pale MO
10 % Cara 120
3,5% Amber 112

All Sovereign hops 30 IBU @FWH, 5,5 [email protected] min and 4 g/l whirlpool

testing a liquid yeast from a new Polish yeast lab/supplier, Fermentum Mobile FM11 "Wuthering Heights" (should be similar to Yorkshire Ale)





Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Good luck, Dave.

Polish yeast?  Very cool!





Posted 34 days ago.

Oginme
New Ipswich, NH
18 Posts


Thanks, HomeBrewDad for the warm welcome.  

This will be the third time I've brewed my 'Wild Mahogany Brown'; always seems to go way too fast.    Pretty simple recipe: 81% Rahr 2-row, 9% Briess C-90, 5.5% Muntons Chocolate malt, 4.5% Brown sugar.  17 IBU of Challenger at 60 min, 6.5 IBU of Challenger at 10 min, 3.5 IBU (according to BS2) of Willamette whirlpooled for 20 minutes. Mash at 152F. WY1968 yeast starting at 66F and increasing to 70F after 2-3 days.  Moderate brown color with ruby highlights.  Water profile ~1.6 Cl:SO4 ratio to enhance maltiness.  




Posted 34 days ago.

ingoogni
nl
314 Posts


Yep Polish yeast. They also have what seems to be an original Grodzinsky yeast. Very slowly there's something happening in Europe on the yeast front, even Weihenstephan has started to offer liquid yeast.




Posted 34 days ago.

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