Who's Brewing this Weekend 4/19-4/20

Tart of darkness clone!! (Extract kit from morebeer.com). First sour/wild, and second brew.
I really like the roasty taste you get with the tart of darkness. Any words of advice if I want to make that flavor more prominent?

 

*Hopefully* brewing up a batch of my Deadhead Red (NW red ale w/ toasted hemp seeds).

 

No brewing, bottling a Maibock, moving an Southern English Brown to secondary.
Then 2 equipment upgrades.

Cheers all

 

Kegging my California Common -- my sympathy goes out to the bottlers on this thread dreading the task.

I will probably do an oatmeal stout tomorrow, and maybe either a dunkelweizen or IPA/OPA.

 

Considering an American-hopped saison with The Yeast Bay's Saison Blend. Maybe brew 6 gallons and bottle some of it with Brett when I keg the rest.

 

I'm curious: how much salt did you use in this batch? My one gose turned out *way* too salty.

 

Taking a stab at an English Pale this weekend.

 

I followed the recipe given by BYO, which called for .75 oz. When I checked my FG after 10 days in primary it tasted pretty salty, and I was dismayed. However, tasting last night it had subdued quite a bit from the first taste (17 days out), but I could tell the salt was enhancing some umph to the beer. Like I stated, I'm hoping there is some tartness that comes through after carbing and aging. For some tartness I pondered brewing a berliner type and doing some mixing, but time got away from me.

 

Brewing an Oatmeal Stout right now.

 

I do it to keep the sediment out of the bottle and more control over level of carbonation. In terms of time, no not really.

 

To echo everyone's bottling woes, racking a peated porter into secondary because I won't have time to bottle.

 

Sadly no. Was going to try the Pliny the Younger clone. Didn't order the hop extract and got busy, figured the LHBS had it. Nope. Kegging though.

 

Going to stop in at the lhbs and grab some ingredients for an APA. Or should I try a milk stout....... So many difficult decisions a homebrewer must make.


Cheers

 

Just gotta boil my sour wort Berliner. Shouldn't take long.

 

I'm about to drag it all out to brew up a Golden Sour today with ECY01 and some oak, and a dash of Vanguard in the boil. That one will sit around for.. ever.

Then I'm debating brewing up a Kolsch after that, but might instead do a hoppy wheat with some 1010 I have on hand. Thinking maybe a Mosaic and amarillo hop combo. The Kolsch will be a simple grist, and probably some Vanguard and Sterling that I'll have around/open in small amounts that I need to use. Thought about using some american hops in it, but nothing really sounds appealing.

I've got a Berliner, american wheat, golden sour, pale, and kolsch grain bills all milled up and ready to pick from. Just deciding what needs to be brewed is the hardest.

APA Stout, DIPA, Blonde and Berliner are currently on the taps.. I need another dark beer to brew soon.

 

Brewed my first batch of of the season of my Beach Pale Ale yesterday...hopefully ready for that first warm spring day.

59% 2 Row
32% Red Wheat
5% C20
5% Honey Malt

A Little bittering charge from Simcoe, then Simcoe and Amarillo as late additions along with the peels of two oranges and two lemons. The 1056 is already chugging away.

 

Well, passed on the double brew day due to the late start, so just one batch this weekend I guess.

Got the sour brewed up, and pitched the bugs, and gonna let it do it's thing.

Kolsch and probably an american wheat next week it is.

 

Boiling my first homebrew right now! It's a wheat beer kit. God I hope it's at least drinkable.

 

Oh yeah, and my whole house smells soooooo goooooddd!