Who is brewing this weekend? (June 27, 2014)

Making 10 gallons of 8% Breakfast Stout for a camping trip in October. 5 gallons of base recipe, which is pretty straight forward. The other 5 will get cinnamon, vanilla and habanero in secondary.

 

Planning on brewing a big Old Ale, having not decided yet how much chocolate malt add to grist.

 

10Gal of a saison with spelt and honey.

 

Northern English Brown Ale. Slightly sweet and slightly roasty.

 

Just mashed in on a low abv cream ale for summer crushing!

 

No brewing sadly but will be bottling my Golden Promise/Chinook IPA. I'm looking forward to stealing a pint or two while I bottle as is my custom...

 

You drink a whole pint (or two) of uncarbonated beer?

 

absolutely.

 

Okay. It's a slow Friday. I'll bite. Why?

 

Why not?

 

Ok, no fair answering a question with a question.

It tastes good.

 

@kennyg Had a hard time not doing the same with the sour grisette I bottled a few days ago.

I'll be brewing a Belgian IPA w/ Amarillo, Mosaic, and Kohatu; fermented with Mangrove Jack's Belgian yeast

 

Brewing 10 gallons of a Witbier with a small amount of coriander.

 

Zombie Dust clone on Sunday.

 

No brewing for me. Will do some sampling from beers I fermented last weekend to see how they are coming along. My Berlinerweisse I pitched solely with stepped up dregs of Cascade's Lacto is actually fermenting. Maybe their house yeast somehow bounced back through all my steps, or this Lacto somehow switched from Acid production to CO2 & Ethanol between steps, or with all the steps I have put it through that the Brett in their beers finally built up to a sizeable amount and is now at work in there too. We'll see.

 

That sounds pretty good right about now.

Personally I just pitched my 4th batch - a hefeweizen, essentially a remake of batch #1, but now I have a big pot and a chiller and did a full boil. Other changes - I used spalt instead of hallertua, and wlp300 instead of wyeast 3068 (though I think these are equivalent strains), and the big one, I will stir in the priming sugar, and end up with all the bottles carbonating. So I took some pictures of my new set up - pretty much everything you see is new - the pot the chiller, the induction plate, even the little hose hanging on the wall, and newest of all the 240V circuit I installed this morning. The table is not new it is older than me, and I was more than a little worried about putting 6 gallons of water on it. By the way the induction worked great - water from the hot tap @ 130 F boiled in about 25 minutes, and the lowest setting kept a good boil going (the last picture) until the froth faded - then it needed nearly full power again.

 

Showing my Dad the ropes with an extract blonde.

 

No brewing, but will be kegging and dry hopping a DIPA.