Cedar Rapids Brewing Society

I thought it would be cool to share and show of your disaster and the wort rally thread was getting pretty long. What are you doing with your disaster? I brewed as one big batch and split it, using 1056 yeast and 013 WLP London ale. Here are pics of brewing and fermenting. Sent from my LG-US780 using Tapatalk

Same thing here. 1 boil split on different yeasts and will add different ingredients afterwards accordingly.
I don't have any pics as they are in different locations... one is an ale, the other is a lager.

My 2 batches are happily bubbling away. Both ultimately needed blow-off tubes - Dueling Blow-offs!

Pretty cool, those are happy fermentations

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Boiled in a 15 gallon pot. Fermenting as a single batch of braggot. I doubt it will be remotely drinkable by the tech meeting, but I may bring a sample anyway.

Salted Caramel Meux
Meux Deux
London Meux
and, with the guidance of Pat McCusker, a Malted Cider - Apple Meux

The two buckets on the right, started fermenting right away and have been very aggressive. The bucket on the left, started a little slow, but is just about blowing the lid off of the fermenter (it is residing in the shower stall to contain any fermentation disasters). The Malted Cider was started Sunday night, but is percolating away quite nicely now - I am not sure how it will age in 8-weeks.

That's cool, if I had another vessels with me I totally would have got mores wort

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Looked about like this at 30 hours, moved to next steps...

Lacto?

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bf514921 wrote:Lacto?
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Yup, for 2 of the 3 variants I'm making. Took them down to about 3.3 pH.
Related note: I kept reading in my recent research that all-Brett ferments slower than Sach, lags a lot more than Sach, and takes a long time for starters to finish if you are building up multiple cycles. Whatever-- I dumped in a starter at 48 hours, high krausen, and it's bubbling away at happily 12 hours later with almost an inch of krausen.

Question: did others measure 1.052 for starting gravity on pickup? I forgot to check before adding microorganisms.

So many cool things going on, this will be really cool in a few months to see all the beers

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bf514921 wrote:So many cool things going on, this will be really cool in a few months to see all the beers

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Ya, when I'm out of town Hopefully lots of people will have samples ready to pre-showcase at the June club meeting.

I had 1.050, but it was quite warm when I took the reading. I was just looking for an order of magnitude to decide how much honey I was going to add. My OG on the braggot was 1.090.

I didn't take a pre-boil but was 1.074 or something after my boil. I topped off with a gallon or more of water and got to 1.058. On my other I added a couple gallons of water before starting the boil and ended at 1.044 with that one. Close enough to the 1.042 I was shooting for.

I should have taken a picture of the blowoff explosion I had in my ferm chamber before I somewhat cleaned it up, haha! (see the original thread to the circumstances of why it happened, I knew better but didn't have time to make a blow off tube work.) I need to figure out how to fit two buckets and a container for liquid for a blowoff in the chamber I have.. it works with a carboy and a bucket but the carboy I have (only one of) is still ties up with an Irish Red.

Very tempted to get one of those new "big mouth" carboys as part of the experiment. A bit of a splurge at $30 though...

I am interested in the sour version as well. I didn't have time to get that creative. I have some plans for post ferment though depending on which one tastes better or ends up being more appropriate for the plans.

I'm am so looking forward to all of the variants of the base mash.. this will be a great learning experience for many of us.

This was great fun for a tweaker like me. I kept good notes though for a change!

Fred