Homebrewing in Louisville

Discussions about recipes, processes, and methods for home brewing beer as well as discussion of great craft beers available here and away.

[filmsteria]

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[brewlouisville]

Preparing for Fermentation-- Hard Apple Cider

[brewlouisville]

Dark Triad Brown Porter-- This beer is still pretty young but tastes great. Ready for bottling and entry to the Kentucky State Fair Homebrew Competition

[brewlouisville]

Brew day photos from Saturday-- "Mildly Amusing Ale." My last entry for this year's Kentucky State Fair Homebrew Competition.

[brewlouisville]

Bad Mojo Maibock in secondary. Should be ready to serve by 8/3/13.

[brewlouisville]

“Broken Knee” ESB— Appearance— Deep Copper Color with a slight off white head, 1/2 finger thick. Slightly hazy. Aroma— Bready, Toasty with some slight fruit notes. Taste— Malty flavor, hints of fruity esters— love the ester profile from the Wyeast 1968. Finishes clean and bitter. Mouthfeel— Full body. This is what I was going for when brewed but next batch I think I will add some simple sugar to finish the beer a little dryer, and possibly mash lower to make the wort more fermentable. Overall— Really tasty, but I think a little too much body as stated above. I will be entering this in the Kentucky State Fair in August so I will provide feedback from the judges on this beer after the event.

[brewlouisville]

Entries Complete for 2013 Kentucky State Fair

Finally got online and entered all of the categories I have beers made or on deck for. Here is the list: 01- Premium American Lager 02- Classic American Pilsner 05- Maibock 06- Kolsch 08- ESB 10- APA 11- English Mild 12- Brown Porter 13- Oatmeal Stout 14- Double IPA

[brewlouisville]

lifeasamusical replied to your photo: “Broken Knee” ESB— Appearance— Deep Copper Color... What hops and schedule? Sorry for not answering sooner-- Grains & Adjuncts Amount Percent 8.00 lbs 72.73 % Pale Malt, Maris Otter 2.00 lbs 18.18 % Caramel/Crystal Malt - 60L 0.50 lbs 4.55 % Turbinado Sugar 0.50 lbs 4.55 % White Wheat Malt Hops Amount IBU's Name Time AA % 1.00 ozs 21.61 Challenger 90 mins 6.90 1.00 ozs 7.33 Challenger 10 mins 6.90 1.00 ozs 6.16 Goldings, East Kent 10 mins 5.80

[brewlouisville]

Columbus Hops growing up my deck.

[brewlouisville]

The Pipeline

On Tap: Kentucky Kolsch Hoppy Birthday From Day 2XIPA Tim's "Broken Knee" ESB Ben A Honorary Oatmeal Stout 2.0 Fermenting: Bad Mojo Maibock On Deck: DarkTriad Brown Porter

[brewlouisville]

lifeasamusical said: No 6 row? I've never tried 6-row malt in any of my beers so far-- even my Classic Amercian Pils uses Briess 2-Row Pilsen. Have you tried 6-row malt in any German lagers?

[brewlouisville]

Bad Mojo Maibock

Maibock Recipe I brewed on 6/8/13. Style: Maibock/Helles Bock IBU's: 23.3 Color: 8.0 SRM Batch Size: 6 Gallons Boil Volume: 7.95 Gallons Estimated Preboil Gravity: 1.053 Grains & Adjuncts Amount Percentage Name 7.60 lbs 55.88 % Briess 2-Row Pilsen Malt 2.50 lbs 18.38 % Briess Munich 20L 3.50 lbs 25.74 % Briess Vienna Malt Hops Amount IBU's Name Time AA % 1.00 ozs 13.46 Tettnang 90 mins 4.50 1.00 ozs 9.6 Tettnang 30 mins 4.50 Yeasts Amount Name Laboratory / ID 1.0 pkg German Bock Lager White Labs 0833 Additions Amount Name Time Stage 1.00 tsp Irish Moss 15 mins Boil Mash Profile Dough In 0 min @ 135.0°F Add 33.60 qt water @ 135.0°F Light Body Temperature 75 min @ 150.0°F Heat to 150.0°F over 15 mins Notes 6mL 88% lactic acid to mash I've learned from that last few brews I have done that the key to maximizing efficiency for BIAB (Brew in A Bag) for my equipment is to maximize my conversion efficiency-- that is, make sure that I optimize conditions in the mash to convert as much of the starch available to sugar prior to removing the grain bag. The two keys to making this happen IMHO are to adjust the mash pH to the best range for your grain bill, and then if possible dough in below the starch gelatinazation temperature. Using this has allowed me to increase efficiency, with the goal of being able to make a higher gravity beer in my 10 gallon pot. OG when I pitched the yeast was 1.073. I checked SG today and got 1.024. The beer has been fermenting steadily at 52 deg F, I raised the temperature on the fermentation chamber to 65 deg F to allow the beer to warm up and finish out. Hopefully will achieve FG of 1.018.