So, is anyone brewing this fine weekend?

I work the weekend but on "my weekend" going to brew a stout. Have to also rack my maple wheat and plan on adding some toasted coconut to it!

 

Cool. Perhaps it is the skeptical manner that your avatar looks at me that caused my misinterpretation. I had better recalibrate!

 

Brewing a Chocolate oatmeal stout and planning on racking it over cranberries.

What do you guys think: cranberries or cherries??

 

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"Spice tea" = 1cup boiling water + 1tsp pumpkin spice. Cool to 70 and add to secondary. That's what I did and it seemed to come out pretty good!

 

brewing my first gose, but going the unconventional route.
going to use nelson sauvin hops to bitter it and give it nose.

 

Doing a parti-gyle session to pull out 3 gallons of pumpkin ale (roughly from Brewing Classic Styles) and 3 gallons of a holiday-spiced porter.

• Maris Otter, maltodextrin, and a higher mash temp to up the body.
• WLP002.
• Spicing will be roughly similar for each--cinnamon, nutmeg, ginger, sweet orange peel--but with the addition of clove for the porter and allspice for the pumpkin ale.

Just about to mashout and really kick things off.

 

[quote="MrOH, post: 520038, member: 476639 Brewing something tomorrow, not sure what. I have ingredients on hand for several brews, will probably let swmbo choose.[/quote]
She went for the APA finished with centennial/cascade/pacifica, the control batch from all the saisons I brewed with the same grainbill this summer.

 

Just seems strange that an orchard would grow inedible apples just for making cider with. I don't doubt that they do, just seems odd. In fact we had some crab apple trees that were more decorative than anything else at one of our houses on the property that is from the early 1800's. We never have used those for cider though. Perhaps they just have legacy apple trees that do not get cut down similar to these. I could be wrong, I just do not get the feeling that many places intentionally plant inedible apple trees just for the purpose of making cider apples. In the typical run of the mill, there are quite a few non "grade-A" apples that are not necessarily pretty looking apples or pears for example that can be turned into cider. There is a skill to blending these apples to make a good tasting cider, I just don't think you need to add nearly inedible apples in order to make the best cider.

 

Before I buy a large volume of cider from an orchard to ferment, I like to try some sweet first. We have been getting in some sweet cider from Lancaster Farms Co-op at the restaurant where I work that is pretty dang cheap and is supposedly a special blend, blah, blah. I was considering ordering 5gal to ferment based on price and description, but upon tasting, it was just flabby and sweet, no acidic snap or tannic backbone. Good for mulling with spices, but would suck as a hard cider. Personally, I love the stuff from http://www.albemarleciderworks.com/. The grow over 200 varieties of apples here, a lot of which go into cider for balance. They will tell you that a lot of the reason why it costs so much to buy good hard cider is that most orchards grow exclusively "hand" or "dessert" varieties, and the tannic and tart varieties are scarce, leading to higher prices.

 

I'm hoping to do either an American stout (all Citra'd up) or a brown porter.

 

How much salt do you plan on using? I *way* overdid it with my gose.

 

40 minutes into the mash for my pumpkin ale. Only lost 1 degree so far with the 52qt Coleman Xtreme mashtun conversion. So far, so good. About to perform my first legit vorlauf!

 

I brewed a session amber ale on Thursday and I have a brown ale going now.

 

cooking with salt and brewing with salt have the same simple rule:

much easier to add salt than remove salt.

recipe calls for 1/4 tsp of salt. i was going to add 1/8 tsp of Himilayan salt at 10 min left at the boil. i'll try it before pitching yeast.

how much did you use in 5 gallons?

 

Going for a raspberry oatmeal fennel chocolate mint thyme aloe porter. Just kidding, Surly Furious clone.

 

The recommendation I got, I want to say from Radical Brewing, was to add salt to a given amount of water and taste it, find the balance you like, and then multiply up to 5 gallons. Either my taste buds or my arithmetic failed me, because I added 4 tablespoons to the boil.

Now, this was kosher salt, which is less dense than table salt. Still, that would be like 2 tablespoons of table salt: 24 times what you are planning. If I were to brew another gose, I'd go with probably 2 teaspoons; I do like it rather salty -- just not *briny*.

 

Waking up ass early to get an early start at work so I'm able to come home and enjoy my Sunday afternoon at home. I plan on throwing an English Porter onto some coffee I've had in the French Press all night and putting it in the Party Pig.

 

Just finished up my Imperial Pumpkin Porter. Now time to sip a few pale ales with dinner as I anxiously await my porter to ferment.

 

Just got done putting my Coffee Porter into the Party Pig. Turned out to be more of a Mild with Coffee but I still think it will turn out pretty well. I had no idea how much coffee to add and I added almost a whole French Press (not sure how big mine is) to a 2.5 gallon batch. Suppperrr Coffee forward but I think it will all meld pretty nicely.

Also had a leak after I inflated the bladder which I think sealed itself. I hope to god it did because I would be pissed to end up with beer all over my living room floor.

 

How much aloe do you use? Do you use the whole plant or just the leaves?