Who's Brewing This Weekend?

Will hopefully be making my first attempt at brewing tomorrow. Still not sure what I'm going to be doing or anything.

 

1# acid malt, isn't that a lot?

 

Got a Saison in the kettle right now. Also just kegged a SMASH American Pale Ale.

 

My weekend just ended. But I brewed a Zombie Dust esque brew.

 

Irish red ale this sunday

 

Baltic porter on Sunday.

 

No brewing this weekend, but lots of homebrew related activities going on.

Defrosted my kegerator this morning as it had a solid chunk of ice over the cooling coils inside. Then I transferred a 9 month old Brett B Belgian Amber to a cleaned and sanitized keg with 2oz of Sorachi Ace. Used the other 2oz of Sorachi Ace to re-dry hop an American IPA I've had in the kegerator for about 6 weeks.

Going to harvest my homegrown hops this evening and start the drying process as well.

Seemed like a super productive weekend homebrewing wise, now need to get a grain inventory done so I can see what needs to get purchased in the near future here.

Cheers!

 

No brewing for me. Bottled all 3 wet hop beers today. That was a lot of bottles, but the actual bottling was quick work. Hope to crack one of each next Saturday, they all tasted great.

 

Nice! It's always Saison season in Florida. Mine is a lower gravity "table" saison at 1.045.
Cheers!

 

Doing a HG 90 Minute IPA w/ Orange Peel

 

Did my first all grain brew!!! Never even done a partial mash before today.

An IPA with Centennial and Citra. Allgrain is the way to go, went really smooth. Cant wait to drink it in ~4 weeks. Cheers.

 

Brewed one of my laziest all-grain beers to date. Overnight mashed Friday night, boiled it up this morning, and tomorrow morning I'll pitch a jar of yeast I picked up from a local brewery after no-chilling for 24 hours. Brass tacks: 5 gallon batch, 14 pounds pilsner, 1 pound of sugar, an ounce of perle @60, ounce saaz @5, 3726 saison yeast, 35 IBU's, OG 1.075.

 

Brewed batch 54 and 55 today. 18 gallons of an Orval clone and 6 gallons of a Paters Bier......

 

Nice, that yeast is awesome, and versatile. I've done 2 Saisons, Wit, and White IPA on it, just don't overpitch with it, you'll end up with a very "clean" Saison.

 

I actually discussed just that thing at the brewery. I was told to use half the jar for a batch of average strength. After hearing the gravity the recommendation was to use a little more. Thinking of pitching about 3/4 of the jar and retaining the rest for a smaller table saison.

 

Brewed a Kolsch "Style" beer. This is the second time I've done this one and modified the ingredients.
I used the dregs from my first one(which was originally the wyeast kolsch yeast) rinsed and saved the yeast and did a yeast starter with it. Recipe 7.5lbs Pilsen, 1.5lbs Vienna with 2oz of Hallertau MF @ 60min. Mash at 151. Sparge Water added struck at 171, shoulda been higher to reach 168, ended up at 163. In Fermentation Freezer with Temp set at 60 degrees. OG (with temp correction) is 1049. right on the dot!
Last recipe was 7.5 Pilsen,.5 munich,.5 vienna. same hops. Super awesome beer but I needed that taste like Gaffel Kolsch and was told Vienna was the key. Of course I had a different fermentation temp of 68-72 which I was told was incorrect for this yeast strain.

I see all you guys brewing this weekend and am excited to see how they turn out!! I wish everyone good luck on their weekend brews and enjoy your weekend!!

 

Did my first partigyle! Went swimmingly - just a LONG.ASS.Brewday... The English barleywine went on top of a British ale yeast cake (1335) which took off like a rocket. The bitter received a top cropping of the same yeast/same generation. Straightforward grist except for 2# of rye.

Every last fermenter I own is full so I'm a happy camper!