1. Don't miss our 7th annual American Craft Beer Fest featuring 640+ beers from 140+ brewers this May 30 & 31 in Boston, MA! Buy your tickets now!
  2. BeerAdvocate on your phone?! True story. Try the beta now.

Who's brewing this weekend?

Discussion in 'Homebrewing' started by pweis909, Jan 25, 2013.

  1. pweis909

    pweis909 Member

    Location:
    Wisconsin
    Am I the early bird that gets to start this thread? For me, it's either a Belgian Pale Ale or an English Bitter.
  2. NiceFly

    NiceFly Member

    Location:
    Tajikistan
    I am going to whip up a wheat beer. 100% wheat using up the rest of my malt, provided lhbs has some rice hulls.
    Picking up some high gravity yeast to try and finish out my monster weizenbock.
  3. kjyost

    kjyost Member

    Location:
    Manitoba (Canada)
    DIPA and maybe a Dopple/Eisbockif I have time.
  4. thirstygator

    thirstygator Member

    Location:
    Florida
    Bottling an oatmeal stout and brewing Midwest's Hophead DIPA. Trying to decide whether to pitch 1 or 2 packs of S-05. OG is supposed to be 1.070-1.074 and per MrMalty, I need 1.2 packets.
  5. Naugled

    Naugled Member

    Location:
    New York
    No brewing for me. I have a Vienna in the fermenter that needs another week there. When that's done, I have a bock and a dopplebock in the plans.

    But I do plan on going beer hunting this weekend, in search of some Heady Topper. I'll be in Burlington VT. Anyone have any clues where I can find some?
  6. mklever42

    mklever42 Member

    Location:
    Colorado
    Brewing our Vanilla Bean Shtout again. Turned out great and it is entered in a competition so we are brewing it
    again so we can pour it at the tasting/awards ceremony.
  7. OldSock

    OldSock Member

    I bottled a sour pale on nectarines and a sour dubbel on plums last night. I’m hoping to keg an amber IPA and a coffee stout this weekend. Hoping to brew a ~5% ABV saison next weekend… the empty fermentors are starting to stack up.
  8. Thorpe429

    Thorpe429 Member

    Location:
    Illinois
    On Sunday I'll be brewing an imperial stout to blend with an earlier version of the beer that aged in a 3-gallon whiskey barrel.
  9. OddNotion

    OddNotion Member

    Location:
    New Jersey
    Pale wheat ale with Amarillo and Moteuka for me. Probably kegging and carbing my dry stout with vanilla beans (vanilla flavor doesnt seem to want to comethrough very much though)
  10. mnstorm99

    mnstorm99 Member

    Location:
    Minnesota
    http://hopville.com/recipe/1674220
    My homebrew club has acquired 4 wine barrels...we want to get them filled. I am taking part in two of them, and the Wee Heavy is first up on my brew schedule. This will be my first time doing a "true" boil down (2 gallons down to a quart), so we will see how it comes out. Next weekend will be the Flanders, which which I am setting out dedicated equipment for (finally funking some shit up to do more sours in the future :)
    http://nordeastbrewersalliance.wordpress.com/group-projects-and-experiments/barrel-project-2-0/

    Our first barrel, racked in June is coming along very nicely...but it still has some time to go.
    http://nordeastbrewersalliance.wordpress.com/group-projects-and-experiments/barrel-aging-project/
    CASK1 likes this.
  11. SwillBilly

    SwillBilly Member

    Location:
    Virginia
    Just mashed in a Gratzer. 100% Weyermann's Oak Smoked Wheat, Saaz, WY1056.
    CASK1 and skivtjerry like this.
  12. OldSock

    OldSock Member

    Interested to taste how that one comes out! haven't brewed a smoked beer in awhile.
  13. drgarage

    drgarage Member

    Location:
    California
    Trying a rebrew of my accidentally bretted Belgian Pale, harvesting the strain from the one remaining bottle. We'll see how this goes. (I'll be hitting the brew with the harvested yeast at secondary).
  14. messyhair42

    messyhair42 Member

    Location:
    Colorado
    Brewing an Oktoberfest, my first try at a true lager, also my first try at decoction mashing. Also going to rack my DIPA and taste it, it's currently in the first round of dry hopping.
  15. ditch

    ditch Member

    Location:
    Virginia
    Brewing my House Pale Ale (2 row/Crystal 77 Chinook/Simcoe/Amarillo) with a new water profile to see how it turns out. Racked the Schwarzbiers of the primary cakes and "Torpedo'd" my Mosaic American Style Bitter this week. This is the best hobby in the world!
    Thorpe429 likes this.
  16. TheMonkfish

    TheMonkfish Member

    Location:
    Chad
    I was thinking about brewing a Hopslam clone - I just need to figure out if my cooler MLT is big enough.
  17. mnstorm99

    mnstorm99 Member

    Location:
    Minnesota
    What size batch? And, how big of a cooler?
    http://www.rackers.org/calcs.shtml - go to Can I Mash It?
    Are you batch sparging? You can always split the sparge up if need be.

    HopSlam shouldn't be too big of a grain bill, so I am guessing you should be fine.
  18. VikeMan

    VikeMan Member

    Location:
    Pennsylvania
    Northern English Brown Ale.

    Disclaimer: this is a BJCP Northern English Brown Ale, intended for BJCP competition. No actual English people, from the artificially and erroneously created North or South, will be asked to drink it.
    bum732 likes this.
  19. SwillBilly

    SwillBilly Member

    Location:
    Virginia
    I'll let you know Mike.
  20. Prospero

    Prospero Member

    Location:
    Colorado
    Imperial IPA & Belgian Dubbel
  21. Danielbt

    Danielbt Member

    Location:
    Texas
    Brewing an APA with Calypso.
  22. clearbrew

    clearbrew Member

    Location:
    Louisiana
    Sierra Nevada Bigfoot clone.
  23. brewsader

    brewsader Member

    Location:
    Connecticut
    i'm currently mid-boil on a black pepper witbier. it's going to be a 'winter white' so i bumped the OG up to about 1.060 so we'll see how that goes...
  24. jmich24

    jmich24 Member

    Location:
    Michigan
    Pitch 1.2 packs... possibly more depending on the date on packaging.
  25. Flight0011

    Flight0011 Member

    Location:
    Washington
    Im feeling a bit ambitios this weekend so Im brewing a Belgian-Wit and a Saison. Although I may have to buy an extra carboy, I have to rack a Hellas and a 3gal experiment.
  26. OddNotion

    OddNotion Member

    Location:
    New Jersey
    drinking one now.... great choice to brew this bad boy!
  27. kjyost

    kjyost Member

    Location:
    Manitoba (Canada)
    If rehydrating, I'd just add 1 IMHO. Underpitch by 17% or overpitch by 67%. Also he's using US05 so age is (likely) inconsequential.
  28. reverseapachemaster

    reverseapachemaster Member

    Location:
    Texas
    I'm getting behind on my brew schedule for the year but I have more pressing business for the next couple months. I've been trying to brew this coffee oatmeal stout for nearly a month and I just don't have the time. I am testing out some new yeast strains so it's at least letting me do something brewing related. Not quite the same as a full brew day but I'll take what I can get right now.
  29. antlerwrestler19

    antlerwrestler19 Member

    Location:
    Nebraska
    Sharing a corny of Coconut Porter that I brewed a little over a month ago at a tasting I'm hosting Sunday - it turned out pretty to be a pretty darn good beer - I much prefer it over Maui's Coconut Porter which I really. I then plan to help a friend to brew (who bought my first all grain setup) on Monday - we're doing a belgian wit. I then have plans to make a citrus saison of some sort on my system if I can't squeeze it in after the brew with him. Fermenting and kegging space has opened up quite a bit in the last few weeks as I've been doing quite a bit more drinking of the homebrew than producing. Cheers!
  30. mugs1789

    mugs1789 Member

    Location:
    Maryland
    Currently cleaning up from brewing a strong English ale.
  31. ventura78

    ventura78 Member

    Location:
    Massachusetts
    I'm about to bottle a Belgian dark strong.
  32. NiceFly

    NiceFly Member

    Location:
    Tajikistan
    Chalk up one Hefe in the fermenter and a stirplate full of 099.
  33. whereizzy

    whereizzy Member

    Location:
    Wisconsin
    Brewed a Belgian inspired porter with special B, brown sugar and 1762 yeast.
  34. skivtjerry

    skivtjerry Member

    Location:
    Vermont
    I think they are already sold out at the brewery. Call Beverage Warehouse in Winooski, Corner Market in Richmond and Hunger Mountain Co-op in Montpelier. If you've never had it before and just want to taste it, go to Prohibition Pig or the brewery in Waterbury; they have it on draft.
  35. skivtjerry

    skivtjerry Member

    Location:
    Vermont
    You are sending a bottle to Marquis, right??
    OddNotion likes this.
  36. skivtjerry

    skivtjerry Member

    Location:
    Vermont
    My starter wasn't ready; I'll brew the saison next week:(
  37. mathematizer

    mathematizer Member

    Location:
    Maine
    not brewing yet... wrapping up previous batches. dry-hopped an IPA (celebration clone) last weekend...5 gal batch.

    how long should I let it sit in primary with the cascade and centennial on it (.25 ounces of each)?

    Tempted to add some more of each for another week, then bottle.
  38. HerbMeowing

    HerbMeowing Member

    Location:
    Virginia
    Entering the pipeline...
    Left-handed Liberty pale (Anchor knock-off)
    Racked Hallertau wheat over Walmarti Select Peruvian red raspberry

    Exiting the pipeline...
    PtE
    Finest Kinda IPA
  39. CASK1

    CASK1 Member

    Location:
    Florida
    Not brewing this weekend, but a Gratzer is up next for me. Smoked the wheat last weekend.
    SwillBilly likes this.
  40. dbc5

    dbc5 Member

    Location:
    Ohio
    Brewed a slightly amended version of the King Henry clone recipe that was discussed on this forum. Had a few "worst case scenario" moments (e.g., false bottom came loose which led to a completely stuck sparge requiring me to pour my mash tun into my kettle, clear the clog, and pour back into the mash tun), but I ended up hitting my target gravity exactly and I think this will result in an excellent beer. Now enjoying a BCBCS to celebrate a solid, yet sometimes aggravating brew day.

Share This Page