Homebrewers - Whats in the fermenter?

Salvelinus · 11-24-2012, 02:36 PM

Basement is finally cool enough for lagering! Just put in an order for grains to make a German Pils and a Vienna lager.

Tristan · 12-03-2012, 10:40 AM

Got a few things going:

Dark American Lager fermenting
Cascadian Dark Ale fermenting

Munich Helles in Lagering Mode
Maibock in Lagering Mode

American Amber carbing in the keg

On Tap:

Extra Pale Ale (OG 1.056, FG 1.008, 75 IBUs)

Sweet Coffee Stout

Cream Ale

German Pils

Aging:

Baltic Porter

Wines:

Cab Sauv and White Zin are in clearning mode

Mead:

Blackberry Mead in aging mode (OG 1.115 FG LOW!)

rack04 · 12-03-2012, 07:19 PM

Brewed a 10.50 gal batch of Tim's Cleveland Steam. Fermenting now at 58 degrees. I pitched at hybrid rates to ensure that the yeast will perform at the low end of the temperature scale. I will probably hold this temp for 10-14 days and then ramp up to 64 for a couple days.

St. Lou Stu · 12-20-2012, 07:37 PM

Quote:

Originally Posted by Tristan

Got a few things going:

Dark American Lager fermenting
Cascadian Dark Ale fermenting

Munich Helles in Lagering Mode
Maibock in Lagering Mode

American Amber carbing in the keg

On Tap:

Extra Pale Ale (OG 1.056, FG 1.008, 75 IBUs)

Sweet Coffee Stout

Cream Ale

German Pils

Aging:

Baltic Porter

Wines:

Cab Sauv and White Zin are in clearning mode

Mead:

Blackberry Mead in aging mode (OG 1.115 FG LOW!)

Wait... you still get to brew? AND wine AND mead?
Snap, I'm doing something wrong!

Quote:

Originally Posted by rack04

Brewed a 10.50 gal batch of Tim's Cleveland Steam. Fermenting now at 58 degrees. I pitched at hybrid rates to ensure that the yeast will perform at the low end of the temperature scale. I will probably hold this temp for 10-14 days and then ramp up to 64 for a couple days.

How's it? Should be close to done, no?

I'm bummed... done brewing for a while.
I've got 3 weeks off work, but our water has turned to ****. River levels are so low that it smells like dirt... even after filtering.

Found out last Saturday that I was named St. Louis Homebrewer of the Year.
Pretty cool, but I have no clue what's going on... I was not able to attend the awards ceremony.

11-24-2012, 02:36 PM	#1
Salvelinus Have My Own Room Join Date: Dec 2009 First Name: Brendan Location: Vermont Posts: 1,116 Trading: (12)	Re: Homebrewers - Whats in the fermenter? Basement is finally cool enough for lagering! Just put in an order for grains to make a German Pils and a Vienna lager.

12-03-2012, 10:40 AM	#2
Tristan #PretentiousBastage Join Date: Oct 2008 First Name: Tristan Location: Kaukauna, WI Posts: 330 Trading: (0)	Re: Homebrewers - Whats in the fermenter? Got a few things going: Dark American Lager fermenting Cascadian Dark Ale fermenting Munich Helles in Lagering Mode Maibock in Lagering Mode American Amber carbing in the keg On Tap: Extra Pale Ale (OG 1.056, FG 1.008, 75 IBUs) Sweet Coffee Stout Cream Ale German Pils Aging: Baltic Porter Wines: Cab Sauv and White Zin are in clearning mode Mead: Blackberry Mead in aging mode (OG 1.115 FG LOW!)

12-03-2012, 07:19 PM	#3
rack04 Lebowski Urban Achiever Join Date: Oct 2008 First Name: Justin Location: Dallas, TX Posts: 1,023 Trading: (20)	Re: Homebrewers - Whats in the fermenter? Brewed a 10.50 gal batch of Tim's Cleveland Steam. Fermenting now at 58 degrees. I pitched at hybrid rates to ensure that the yeast will perform at the low end of the temperature scale. I will probably hold this temp for 10-14 days and then ramp up to 64 for a couple days. __________________ "Why don't you put them in your secret compartment" - 12stones (Ricky)