Who's Brewing This Weekend 2/28-3/2

I have a sour wort Berliner going now that will get boiled on Saturday or Sunday. It'll be racked on to raspberries next weekend.

Still not brewing much due to lack of empty keg space. Can't drink as fast as I have been brewing.

 

brewing apa ipa and pithing ECY burton union, cuz i got it and it sounds good. taking a gravity and taste on my flanders (ecy20) and maybe planning a botting day for that. might try to pull a gallon off and turn it into some form of lambic.

 

No brewing however I have to keg 10 gallons of single hopped Amarillo IPA pitched with us05 and 34/70.

 

All fermentors are full (session IPA, IPA, Berry Saison, Oaked Wee Heavy, Cider). Bottling the session IPA, and that's about it.

 

Well it was yesterday, my Friday, but I brewed a Tripel in the style of Don De Dieu. I used 50%wheat, pilsner and Wyeast 3864(Unibroue). Watching the airlock slowly work. It's at 66F now, tonight I'll let it start to get as warm as it wants and add a pound of converted sugar at full krausen.

 

No brewing but will be bottling a Imperial Stout that I added Makers Mark infused with vanilla beans, cocoa nibs and oak cubes.

 

I don't know if I'll get a chance to brew. But I will say I am getting desperate to get my 2014 season started. Its been to cold at night to want to drag the hoses out. I am fearful of not draining my IC completely. I missed a brief window of 45+ days a couple weeks ago....

I think I am getting soft. I used to camp and hike in winter all the time. See I am even using silly emoticons BS!

 

Kegging 10 gallons of imperial milk stout with peanut butter and dark chocolate. Bottling 2 gallons of imperial milk stout with dark chocolate, oats, bacon, maple syrup and coffee (Had 2 gallons left, so decided to do something offensive). Beer gunning shit after my keezer malfunctioned and froze 24 bottles I had prepped a week or so back.

Have 250 lbs of grain getting delivered to my porch on Saturday 2 bags Halcyon Malt, 1 bag Marris Otter, 1 bag California Select 2 row, plus a bunch of specialty malt. Next weekend will be doing 20 gallons of Halcyon/EKG/WY1968 SMaSH barleywine with a 4 hour boil and an imperial red with rye.

 

Strong Ale.

 

So you basically made the changes to the APA American Stout that I wanted to (Minus the farmhouse split batch part; but I don't like saisons so theres that)... Let me know how it turns out.

 

I think the recipe calls for toasted oatmeal (not oat malt), so you're basically using the original ingredient. It was fate.

 

ORVAL CLONE (2.5 gallon BIAB)

2.00 lbs. Belgian Pilsener
2.00 lbs. Belgian Pale Malt
0.75 lbs. Candy Syrup (Clear)
0.50 lbs. CaraVienne
0.25 lbs. CaraMunich

dough in at 131 F - slow rise to 152 F
152 F sacch rest for 60 minutes
170 F mashout for 10 minutes

75 min. boil
1.00 oz. Hallertauer @ 50 min.
0.50 oz. Styrian Goldings @ 10 min.
0.50 oz. Styrian Goldings @ 5 min.
0.75 lbs. Candy Syrup @ flameout
1.00 oz. Styrian Goldings @ Dry Hop

WLP510 Bastogne pitched @ 65 F, free rise to 70 F
Orval dregs (2 bottles) pitched on day 4 of fermentation

Dry hop for 1 week (week 7 to week 8), then bottle.

 

No brewing, but tonight I'm bottling my Big Country scotch ale....

 

Kegging Witbier and bottling Peach Wine (19lbs of Peaches used) tonight.

 

Bottling a Barleywine that's been sitting for about a year now, brewing up an IPA and a No-Boil Berliner.

 

No brewing but bottled my jai Alai clone. Also took a gallon from that batch and added some oak to it and will bottle that when the desired flavor is reached.

 

Not brewing but bottling a wheat and checking flavor on a cherry saison. Just put it on cherries last sunday and holy crap the wy3711 went nuts again and I was lucky enough to get a blowoff fitted before I had a lot of cleaning to do.

 

I split my batch with US05 and Irish Ale.. Thought about 1968, but I didn't have any on hand, and had recently tossed a cake!