Who is brewing weekend 10/18/2013?

No brewing this weekend, and after watching that video, I may not eat this weekend either! That looks like my compost bin.

 

Strictly a consumption weekend... MAYBE kegging/dry hopping a brett ipa

 

If you have any carcasses you want to clean up now is the time, throw it in there. Those ******s will pick it clean.

I plan to brew this weekend, a Dubbel and an English IPA. This is my favorite time of the year to brew, bees, leaves and nice weather.

 

A very hoppy American Double Stout called Suter. Our homebrew club has a summer low ABV and a winter high ABV competitions for fun. Well, I took the summer competition, so I named this one after the Suter family of American hockey defensmen. Brewed my ...that's a week mild!!! last weekend as a starter for my stout.

 

Brewing my first all Brett beer. WL Brett Brux trois in a Citra/Amarillo/centennial/chinook IPA inspired by oldsocks's recipe from his blog.

 

That is one of my next beers. Brett Brux Trois IPA with Citra/Simcoe/Chinook. I have used brett before, but never 100% brett.

 

I'm doing a two stage starter and the starter smells amazing. Tons of the mango and pineapple that WL describes. Gonna be juicy!

 

bottling a split batch of farmhouse ale that contained malted spelt as well as some kombucha cider. brewing an imperial stout tomorrow night.

 

No brewing but will be bottling a batch of Belgian Dark Strong. Once I did not do a good job cleaning my mash tun and next time I brewed the smell was rancid!

 

worst I've done is leave a bucket with PBW in it with a lid on it. Didn't seem to cause any harm. I bow to the master of forgotten beer equipment.

I brewed two days ago, got the double smash munich/vienna + cascade/belma going, but forgot to bring cascade from my house (seems to be a trend of late). So now it's a double/triple smash, with belma/bravo/centennial (I was almost out of centennial, but used up what was left of it). Standard (for me) 12 lbs grain total for a smash beer. ABV usually in the 6%-ish range.

0.25 each at 60 bravo/belma
0.25 each at 15 bravo/belma/centennial
0.25 each at 10 bravo/belma
0.5 centennial at 10
0.25 each at 5 bravo/belma
0.75 centennial at 5
1 oz each belma/bravo at FO
DH one ounce each belma/bravo

We'll see how it comes out. It will probably be tasty beer.

Also I've got Classic American Creme Ale in the fermenter from last weekend. Hoping to dry hop that saturday... which brings me to saturday. If I can get up the gumption to brew again on saturday, I'll finally have my second freezer/controller AND my first freezer/controller both full at the same time. That's a pretty motivating goal.

I have my experimental-ish IPA type thingie to brew, has 6 lbs pilsner, 6 lbs GP, 2 lbs munich malt. Hopping for this I planned as something kinda sort like this...

0.5 oz magnum leaf 60
0.25 oz magnum, bravo at 15
0.5 oz tettnanger at 15
0.25 oz magnum, bravo at 10
0.5 oz tettnanger at 10
0.25 oz magnum, bravo at 5
0.5 oz tettnanger at 5
0.5 oz magnum, bravo at FO
2 oz tettnanger at FO

I gotta plug it into beersmith to check the numbers and see if any changes are glaringly necessary.

Other than that, the idea was a good dose of magnum at a non-60 minute time, a bit of bravo to go along with it (for me, bravo is already proven at all times as "good,") and double-ish the amount of the other two hops of tettnanger, all in IPA-ish quantitaciously* plentiful amounts.

So hopefully I have both freezers rockin' by saturday. Up next after that will be attempt number two of Al's Oatmeal Stout, and a long lost rye beer recipe. Hopefully round two is less sweet/milk stout like and more oatmeal stout like. Tho there are only four bombers of the failed oatmeal/successful sweet stout left, and they're drinking just fine.

Oh, and if school isn't totally kicking my ass, I might get the outer brewing deck w/trap door portion of the man-cave/brewhaus going. I've got the materials, mainly need the help of a buddy with a couple of key tools that I don't personally have (and my bro is currently using many miles from the brewhaus). The outer deck is the last major component of the brewhaus waiting to be completed, and the last major obstacle to assembly of the new ten gallon system. It needs to get done, and the weather just changed for the big time better, so my motivation has gone way up on that front!

*I can make up new words if I want to. It's called Al's literary license.

 

3 things you need to REMEMBER sanitation,sanitation,sanitation.
My brew partner and I just brewed 60 gallons of pumpkin this past weekend,can't wait to drink it.

 

me and a pal were going to do that holiday cheer recipe from charlie p. but he cant do it tomorrow, SO... I may use the bag I got from wilserbrewer for the first time and try it out, making a simple All vienna grain and Hallertau Mittelfruh hops. small 2 gallon batch. I do have 1 more lb. of special b that i could throw in too. ahh. might as well. so much freedom.

 

This might sound funny but I am taking a shot at my first mild (dark) using Safale-04 or Wyeast 1084 this weekend.

Also kegging up a dubbell.

 

I don't typicaly make the same beer twice but thought I would try and dial in a pale I made a couple months ago. Maybe make it a standard in my kegerator.

 

No brewing for me, but I did some keg and line maintenance today, and tapped a dark mild.

 

Brewing 10 gallons of Tasty McDole's APA and plan on using the yeast cake to ferment an Imperial Red in a couple of weeks.

 

I'm trying my first dark mild this weekend, myself. It'll be a double batch. I'll try to get this in and 2 other batches on Saturday. One being a Gumballhead clone and the other possibly being a dopplebock with apple smoked malt. I'll save this one for last because I'm most excited about it.

Sunday I rack my Zombiedust Clone.

Sometime next week I'll also try to pull off a Berliner. I'll use a sour mash and some Kolsch yeast.

 

Maybe a quick BIAB IPA for the keg. Also kegging a smoked chili porter.

 

Mash in progress on the Imperial Stout...cheers BA homebrewers!!!