Who's brewing this weekend? (July 18, 2014)

Sounds like a refreshing recipe.

I'm brewing my third Berliner in a row, same recipe as my last two.
First one is fermenting away, second is souring.
Get to start picking fruit soon =D First up is 4.5# of raspberries.

 

Indianapolis Microbrew Festival is going on this weekend. I'll be volunteering there and getting a few slurries together. No Berliner Weisse this weekend. I'll have to pull double-time next weekend.

 

Got a two-week-old yeast cake begging to ferment an American Stout. Prejudging our home-brew comp Saturday and Sunday, so hopefully get to play hooky on Friday and get'er done.

 

10 Gallons of Hefe wort
5 gallons will get 3068
5 gallons will get BugFarm

 

Just boiled 1 gallon of water and 2.5# Demera sugar with some citric acid down to 1/2 gallon. Brewing 15 gallons of Belgian Blonde with it Saturday. 10 gallons is getting pitched with slurry from a Saison I just did with wild Sacc isolated fro VA air by Jasper Yeast. The other 5 gallons is getting a few Brett strains (a couple from Jasper in there too) plus Cascade's Lacto. After primary they will be blended into a 14 gallon wine barrel with more Lacto strains and maybe some pedio. Give it 6 months. Draw off 5 gallons, add in 5 gals of something else. Solera time baby.

 

Helles/Maibock of sorts with mostly Vienna malt. Building up a 5 L stir plate starter for Sunday. I'm using Wyeast Octoberfest blend. It's super malty, uber clean.

 

No brewing this weekend, but we will probably bottle our Flanders Red and put it away to age for the next year. It is down to 1.004, after about six weeks in the carboy.

 

Brewing an ipa but I am not sure of the hops yet. Picked up some Motueka and Zythos which I haven't used so at least 1 of those will be in the mix. Also brewing an imperial stout that I am going to add around 6oz of bourbon to that had vanilla beans, cocoa nibs and oak cubes soaking in it.

 

No brewing for me. Just some miscellaneous brewing related tasks/checking progress from my 3 batches brewed last Saturday. Finally have my other brews carbed up in the kegs and ready to go!

 

Well, after being on hiatus for 7 months due to a demanding work schedule in combination with building a new house, I'm back to brewing. I have one beer on tap currently, a historical IPA recipe from Steele’s IPA book. It has come into its own in the last month but I need a whole lot more, so this brew:
Overnight mash
RO- build
11 gals of 100% Rahr Pale Ale wort to 1.050
All crystal hops to about 20 IBUS @ 45m, 10m, 0m
5.5 gals will get US-05
5.5 gals will get something else (haven’t decided) and 2 oz of Crystal dry hop. 1968, 3522, ????
Want these to be on tap in 3 weeks so clean/speed is of the essence.

 

Doing a dusseldorf Altbier (based on BCS recipe adjusted for my system and my predictions of what the judges will want). My last entry for Roberts Cove Germanfest comp. This is the local beer of where the decendents came from in Germany. I'll probably bottle a few for the comp and enter the keg in the people's choice comp. I'm hoping my historically accurate style and name (North Rhine Altbier) plays well with the peeps.

68.25 % Pilsner Floor Malted
15.17 % Munich Malt MB
7.58 % Aromatic
3.79 % Caramunich Malt
3.32 % Acidulated Malt
1.90 % Rice Hulls

0.70 ozs 37.56 Magnum 60 mins 14.00
0.50 ozs 2.30 Tettnang 15 mins 4.50

Wyeast 1007

 

Doing a Maine Beer Co Lunch clone, I love that stuff.

 

not much to do except transfer a lager to cold conditioning. shoulda already done it, but I figure it's a lager and an extra week or so in the primary won't hurt anything.

having a house party type thingie with bbq, beer, and bands (inc my band, naturally, plus my old band and some misc assorted). hoping my accidental beers that are bottled will be ready by then. one, a sam adams summer ale clone, accidentally got dry hopped big time, while the pale ale/ipa thingie that was supposed to get dry hopped, well, it didn't. I'm sure they'll be drinkable (the pale ale/ipa thing probablywon't suffer much at all). the sam adams thingie might turn out a little odd....

 

10 gallon batch of a session IPA grain bill will be based on stones San Diego County session but I'll hop with Nelson, Amarillo, Citra, mosaic. 5 gallons will get London Ale 3, and the other 5 will get 029 Kolsch. really digging what kolsch yeast does in a hoppy beer

 

Planning on a 100% Brett Trois saison, using an overnight mash for the first time. Then hoping to follow up with a RIS for this winter. Also have an IPA that needs bottled... Looking forward to a busy Saturday morning.

 

A stepped-up version of one of my better batches lately. Taking my American Bitter (4.2%) and making it a hop-bursted APA (5.5%). Citra, Chinook and Tahoma (new daughter of Glacier).

10 lbs Golden Promise
5 oz C-15
1.5 oz C-120
2 oz Amber malt
2 oz Acidulated Malt

.5 oz Chinook at 15
.5 oz Citra at 5
1 oz Chinook at FO
2 oz Tahoma at FO
.75 oz Citra at FO

 

Brewing batch 2 of 3 of pumpkin ale for a wedding in October. Simple NB recipe. Bottling a blonde ale and racking pumpkin batch #1. Phew.

 

Where at in Ohio? LMK how the overnighter goes.

 

I'm in Columbus - grew up in the 330 though (taking a wild guess based on your username). Hopefully everything goes smoothly. Just trying to cut down on the brew day a little.