What's Brewing & Doing - November edition

Pulled my Zombie Dust clone out of my fermentation chamber to begin the temp rise to room temp (67F or so). Will start dry hopping tonight. Brewed this one Saturday and the krausen dropped on Wednesday already... Was a quick one! Used US-04.

 

What are you propping that top shelf up with? Looks a bit precarious.
Good looking stock though.

 

No brewing on the horizon but I put the RIS that I brewed back in March into the keezer last week. It is pouring creamy and smooth with just enough heat to remind me to drink from my half-pint glasses.

I'm loving the pictures in this thread.

 

Brewing a saison right now and using The Yeast Bay Wallonian Farmhouse for the first time.

 

Bottling my Xmas ale today, Dry hopping my IPA, then brewing a stout. I'm also topping up a few sours I've got aging to minimize headspace.
I've got ten gallons of Belgian Pale Ale that are being split between several strains of brett.
Next week I'm brewing a sour stout that's getting ECY Bug County.

 

Yes, this is going to happen! They are in season right now and I am going to go for it.

 

They stole my Daikon Saison idea. If they use ginger and wasabi in the same beer, I will drive to PA and fart in their tap room.

 

That's great! Actually they don't really exist (my label design). It's what I call my fictitious brewing company. Just me "farting" around with my home brews. I will let you know how it turns out.

 

Well, consider yourself lucky for not using ginger and wasabi in the same beer.

 

Currently stepping up dregs from Isabelle Proximus and Don Quijote for use in two beers later this month.

 

A few little bottles acrylic paint, lol. It doesn't need to be propped up right now, but if I have my tallest carboys up there it needs to be propped to clear the airlock. Shelving itself is built to be very sturdy - tested the shelves with a few hundred pounds of kettle bells resting on them to make sure!

 

Brewed an all Waimea hopped IPA, dry hopped a Green Magic single hop IPA, and kegged my 3rd iteration of a Pinner clone this morning.

 

Brewing a partial extract with The Yeast Bay Saison Brett blend

 

Just checked my yeast starter for an IPA I'll hopefully be using Tuesday or Wednesday. WLP644, my favorite IPA/hoppy beer yeast!

 

Filled my coolship last night.

 

Busy weekend.

On Saturday I brewed 12 gallons of 100% Weyermann Floor Malted Bohemian Pilsner malt wort with ~40 IBUs of Magnum and Saphir. Fermenting nicely at 50F with WLP800 (Pilsner Lager) and 75F with Wyeast 3031 (Saison Brett Blend). Funny how similar the worts can be for two very different beers - the pilsner was inspired by Firestone Walker Pivo, and the saison isn't too far from Dupont.

Friday I added the zest of one etrog (a citrus cousin to Buddha’s Hand) to last year’s dark/funky saison. Bottled it last night.

 

Brewing a black rye ipa, just starting to boil and enjoying a nice fall sunny day.

 

Just brewed another NE IPA, this time with London 3. My previous batches have all been Conan.

I filled up my swamp cooler tub and was in the process of moving it when the rope handle broke and several gallons of water spilled all over the rug and floor. It took every towell in the house to clean it up. And then the wife noticed the bottom was cracked and the remaining water had leaked out as well. She was kind enough to clean it up AND cook dinner while I went out to get another tub.

 

buy her flowers

 

Dry hopped my all mosaic ipa 4 days ago, cold crashed it last night, and transferred to a keg today. 3 Oz additional dry hops in the keg under CO2 currently. Planning to leave under minimal CO2 for a few days before cranking the pressure up and getting it cold.

Here's my taster sample while transferring today. Looking and tasting great --