Opus123

Opus123

Opus123

Member Since 1/13/2018
22 Recipes Created
10 Brew Sessions Created

New Recipe

Date Added Name
2/14/2024 Clone Of The Badgers Wake Clone Of The Badgers Wake
2/7/2024 Clone Of Murder in the Red Barn Clone Of Murder in the Red Barn
1/31/2024 Lost Legion Lost Legion
1/7/2024 Oscarfest 2024 Oscarfest 2024
12/8/2023 Go Go Nadzilla Ale Go Go Nadzilla Ale
12/3/2023 Accidental Dunkels Bock Accidental Dunkels Bock
10/11/2023 Biere de Garde M2 Biere de Garde M2
10/10/2023 The Badgers Wake The Badgers Wake
9/27/2023 Hazy Shade of Hazy Shade of
9/26/2023 Sunny Afternoon M2 Sunny Afternoon M2
9/19/2023 Goo Goo Muck Goo Goo Muck
9/18/2023 Midwinterblot Midwinterblot
8/27/2023 Murder in the Red Barn Murder in the Red Barn
7/14/2023 Waterloo Sunset Waterloo Sunset
6/23/2023 Aint Fiona Apple Aint Fiona Apple
4/30/2023 The Beer with No Name The Beer with No Name
4/25/2023 Sunny Afternoon Sunny Afternoon
4/24/2023 Ghost of a Smile Ghost of a Smile
4/15/2023 Red Roses For Me Cider Red Roses For Me Cider
3/17/2023 Dirty Old Town Farmhouse Ale Dirty Old Town Farmhouse Ale
6/25/2022 Sour Nanna Sour Nanna
1/13/2018 Heather Ale Heather Ale
Date Added Name

Brew Session: Go Go Nadzilla Ale

Opus123 1/1/2024 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Nadia helped me with it. Protein rest went well, but didn't hit the target mash temp with the next addition so had to heat up some wort to get it to 150F. Otherwise, everything went as planned. 1/11/24 Most hope activity is done. Added three cracked cardamom pods to the fermenter.

Brew Session: The Badgers Wake

Opus123 12/2/2023 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

I was .5lb short of pilsner, so added .5lb of Maris Otter. Wort is darker than expected and OG is lower. I'm pretty sure that I had Carafa 1 instead of Carafoam. Kept it at 52F and checked gravity on 12/12 - 1.028. Increased temp to 57F. to 12/17, not a lot of movement, so letting it sit at room temp for a couple of days to finish.

Brew Session: Murder in the Red Barn

Opus123 8/27/2023 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Did everything per recipe, but calculated wrong and ended up one gallon short. Added a half gallon of fresh water at the end of boil. 9/2 There was a burn spot on the boil pan on brew day, so did a small tasting after a week. No burned flavor. Notes of citrus and cooling mouthfeel. 9/10 moved to secondary. Added 15oz of bing cherries that had been pitted, frozen, and then steamed up to 160F. Since I was so short on liquid, I also added 12oz of Old Orchard 100% apple juice concentrate and ...

Brew Session: Waterloo Sunset

Opus123 7/23/2023 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Used artesian water from Westfield. Substitued one pound of 2-Row Pale in place of one pound of Maris Otter. Used leftover Viking light chocolate malt from April. The protein rest went in at 133F and held 128F for 20 minutes. Sacc rest went in at 173F and started at 148 F and ended at 142 F after 60 minutes. Sparge went in at 182 F and held 174 F for 10 minutes. Broke my test jar so couldn't take OG reading.

Brew Session: Ghost of a Smile

Opus123 6/25/2023 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Strike water 2 gallons at 163F. At 30 minutes, added another 1.5 gallons at 168F. ~3 gallons sparge water at 172F. Ended up with just under 5 gallons in the boil. Added .5 Saaz at first wort, .5 Huell Melon at 60 and another .5 Huell Melon at 30. lifted the hops after 90 minutes, but continued the boil for another 30 minutes. Chilled and in fermented around noon. Bottled 7/15. Got 20 12oz bottles. Tasted OK for flat beer. The honeydew of the hops was really up front.

Brew Session: Red Roses For Me Cider

Opus123 4/16/2023 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Must was started on 4/14 with all the juices and wine tannins added and let sit overnight. On 4/15, added the yeast nutrient. Dissolved 1lb lactose in 2C water. Added about 4oz of fresh basil leaves with heating the water and lactose. Racked on 7oz fresh, sliced ginger and pitched yeast. Moved to secondary on 4/21. Gravity on 4/21 was already 1.018. No activity aftermoved to secondary. Bottled on 4/30. Bottled 6 liters with two carbonation drops per liter. The flavor on 4/21 was very ...

Brew Session: Dirty Old Town Farmhouse Ale

Opus123 4/15/2023 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Only used 1.5 gallons sparge water because my boil pan was too small. SG was light so added 10 priming tablets and a 1/4 of maple syrup. Also needed to add abou 1/2 gallon of water to get to 2.5 gallons of wort. Moved into secondary on 4/16 due to the amount of yeast in the primary. Tasted during transfer, very good. Got 18 12oz bottles on 4/23. Color and taste are very good. Taste is impressive for a flat beer.

Brew Session: Sour Nanna

Opus123 7/3/2022 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

7/3 1lb Belgian Pilsner malt from Northern Brewer, 1lb Weyermann German Pilsner malt. 2lbs Briess White Wheat Malt. .25lb Carapils and 3 handfuls of rice hulls. (Forgot to tone down the grains to 1.75lbs. Will be thick.) Total weight with rice hulls was 4lb 3oz) 2 gallon Essential Everyday Spring Water to mash. Mashed at 154-151 F for 60 minutes and sparged with 1/2 gallon at 160. Chilled wort to 100 F in an ice bath. Starting PH was 5.5. Added Lactic acid to 4.3 PH. Added one quart ...

Brew Session: Heather Ale

Opus123 3/10/2018 12:00:00 AM
  • Boil
  • Fermentation
  • Conditioning

Used .78lbs of the malt - was short honey and added sorghum syrup - was still a couple oz short

Brew Session: Heather Ale

Opus123 1/19/2018 12:00:00 AM
  • Boil
  • Fermentation
  • Conditioning
  • Tasting Notes
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