Who's Brewing This Weekend 10/3-5?

I'm brewing my Alt on Sunday. It will be the first time I've brewed it since getting my RO system. It will be interesting to see what effect that has on the beer.

 

I am brewing a hoppy saison. This is the first time I am building my water from RO, so I hope it turns out well.

 

I just finally sent my house tap water out for testing at Ward Lab's, and installed a filter system into my house. Not RO, but particulate and charcoal filter.

I got tired of buying the RO water at the machines. Going blind on water profile today, just shooting from hip. Feels awkward.

 

I'm mashed in on my Brown Ale this morning, feels good to hear the burners outside, the scales out, the smell of hops, and grain in the air..

Nice and cool out too, 59*F this morning!

 

Kegging my American ESB and brewing up Hop Fool! IPA. 40 degrees ambient at mash-in, but should be in the mid 60's today. Happy Brewing, all!

 

I bought my RO system off eBay. $119 shipped. I sent a sample off to Wards just out of curiosity. Bicarbonates are 4 and everything else is 3 or less.

 

Wheew.. 1st batch in the fermentation chamber, Bourbon Barrel Brown Ale.. done!

Took me only around 3.25 hours, and that was mostly spent cleaning.

Extra Pale Ale up next.. with some conan yeast. Hopshot, Citra, Simcoe and Mosaic in it.

We will see how kids act and time left in the day.. might get the sour stout pumped out and into the carboy tonight.

 

Brewed an English Barleywine yesterday. Amazingly, I hit my numbers almost exactly as planned (OG 1.110). This the 1st time I've done anything this high in gravity. Now, lets hope the yeast can do their job. Looking good so far.

 

I love having 1-gallon (usually try to sneak 1.5 into the bucket) ability for test batches. Until I get good enough to give away my beer, 5 gallon batches are a lot to drink, and I love trying a variety of things.

Speaking of which, just put my first attempt at a Gose in the basement to ferment, using the simplest techniques available (i.e. acidulated malt), a 1-gallon batch to see how it gose ( - I actually typo-ed that, but I am going to leave it).

 

I'm brewing an Imperial Pale Ale.

 

Brewing what started as a Lawson's Double Sunshine clone, but waaaay overshot the OG (by ~.020). It's still heavy on the IBUs and should turn into a nice D-IPA regardless.

 

Brewed a harvest ale yesterday with 10 oz. of home grown cascades, bittered with lhbs bought cascade pellets. Mashing in on a 1.038 FG dark mild right now. I hope to use the S-04 yeast cake to brew a barleywine in a couple of weeks.

 

Half way in on the boil for my BA sour stout.. Didn't have the energy or desire to brew it last night after 2 other brews.

Getting my grain measured up and sorting through hops in the freezer for a juicy IPA. Looks like around 15ounces in the boil/flameout/steep/hopback. Extract to bitter it. Need to use up some hops before the new harvest hits. Simple pearl/wheat grist with a pinch of C10 for some extra color, and a little bit of corn sugar to help the conan eat.

 

Kegging my Wet Hop Homegrown Black IPA today. Three pounds of wet cascade and chinook hops.
Currently drinking my first Wet Hop Homegrown IPA of the season. This one was all Centennial and is tasting so good, grassy, grapefruit, floral and juicy fruit gum.

 

Batch 3 of Ssstout, an imperial stout...clocks in around 7.0% ABV and 51 IBU. Kind of on the border between a strong American Stout and a light Imperial Stout. Maris otter, roasted barley, chocolate malt, a touch of carapils, and some white sugar. Bittered with magnum, finished with East Kent Goldings.

 

*dances*

Sour BA stout in the fermenter with Yeastbay Melange, ECY02 Flemish and gregs from a fresh bottle of Bruery Tart of Darkness..

Now.. we wait.. but in my case, I'm heating up strike water for my sorta DIPA, but calling it an IPA, so I'm not waiting on anything.

 

No brewing for me, but I did bottle my IPA I brewed a few weeks back. Brewed with magnum, citra, apollo, and el dorado hops. Dry hopped after two weeks in primary and after 5 days it wasn't ready for bottling. So I left it sit for another week and finally bottled yesterday. Will see if it turns out ok here in a few weeks.

 

Jealous, it's 102 F here. So fucking hot.

 

No brewing today; instead serving my beer at a not-for-profit 500 person food and wine tasting event. As a live auction item I'm doing a 20 person food and beer, eight course dinner with a local chef that really liked my beer (whose booth I'm coincidentally serving at).

Next weekend it's a huge black rye barleywine (D2 syrup, 4 hour boil and chocolate rye to darken) to fill the rum barrel that housed my halcyon malt barleywine. Will likely do a saison during long boil so I have something to do. Then another batch of dark lord clone the weekend after to fill a Whisky barrel I have coming.

 

Don't envy that. I've had my fair share of hot ass hell days. It's finally acting like fall here, so I've welcomed the 50* degree mornings while I heat strike water this weekend.