Who is brewing this weekend?

I am brewing 10 gallons of Munich Dunkel and dumping these on yeast cakes of WLP830 and WLP800. Also keging 10 gallons of Bo-Pils, 5 gallons of ESB, and bottling 5 gallons of English Barly Wine. I am happy there is a lot of Foot Ball on this weekend!

 

Planning a batch of coffee-oatmeal stout for Sunday. Really happy with the recipe as I'd done it before, but taking it from English base malt and yeast to American. Hopefully it survives.

Attending a big tasting Saturday at a friend's house, so it may be a late start Sunday.

 

Bottling a cider and brewing a porter, and then maybe a stout a couple of days later.

 

I'm brewing a 5 gallon batch of English bitter and dry hopping last weeks 10 gallon batch of session strength black IPA

 

I'm kicking off my winter brewing schedule by making two starter beers this weekend. 3 gal of Vienna with a Wyeast Octoberfest starter, and 3 gal of an Irish Red with Wyeast Irish ale.

 

I am brewing up a batch of my annual Oud Bruin. Going to blend a bit of the past and enjoy.

 

I have my new Chocolate Pilsner on deck. Got the yeast starter on the stir plate working away. Looks to be a dry, clean brew with a subtle chocolate undertone. Yummo!

 

With all the work you are doing, you aren't going to have time to watch any of it!

 

Gonna have a go with my Mr. Beer kit, Christmas present from the mother in law.

 

Bastardized Fat Head's Head Hunter clone.

Similar malt bill, slightly different hop additions. I never brew IPAs, so we shall see how this one turns out.

 

It's (always) IPA season. I'm gonna rock a Nugget/Amarillo combo & DH with a touch of Galaxy.

 

Brewed a Pale Ale last night. If was a riff on my Daisy Cutter clone recipe. Looking to get a bit more fruity/piney this time around. I had much better efficiency than normal, so I crept more into IPA territory. Mashed low to get that dryness I love in an IPA (looking to finish around 1010 to 1008).

Heavy on the Simcoe with Centennial and Amarillo playing supporting roles. Huge Flame out addition at 170 degrees. Wort smelled amazing. I am going to dry hop twice (my normal routine) Half in primary and half in keg.

Looking forward to this once again.

 

I have a full all-grain setup, but I'm going to try my first brew in a bag on Sunday. Any tips or success/not success stories with this method?

 

I will hopefully be pouring my Nelson Sauvin and Galaxy Pale Wheat Ale fermented with the Conan strain that I stepped up from some Heady Topper. I will likely be buying ingredients to make another pale wheat ale (my house beer recipe grain bill) this time using Amarillo and Moteuka hops along with the Conan strain once again. I also got my hands on some ECY Bug County so I will be picking up some ingredients to brew a nice long term sour. I will probably also make a starter for a Brett Saison using some ECY Farmhouse Brett yeast.

I took a gravity reading of a dry stout I brewed a week ago, I think it still has some points to drop as it is still at 1.014 down from 1.034. I will likely be adding vanilla beans to this one after it fully attenuates.

 

Oh no, I have an all grain setup and have been doing all-grain for quite sometime. I was saying that I am giving brew in a bag a shot for the first time this weekend as a quicker/smaller batch alternative. Wondering if there were any efficiency problems anyone has come across with this method/etc...

 

whats a guy gotta do to get some of that English Barleywine? haha kidding kidding.... how did it turn out?

 

Brewing an all-grain American Strong Ale(-ish) recipe. It started out as a "leftovers" beer--using up a lot of the bits of specialty grains and pale malt that I had lying around, but I had the idea to go for a stronger (8+% ABV) and more hop-forward beer (lower bitterness, but high on citrus, fruit flavor) with a good malty backbone (hence the munich, crystal, and aromatic).

Grain Bill for 5.5 gal. batch:
8.0 lb. Pale wheat malt
5.0 lb. Pale 2-row
1.5 lb. light munich
0.54 lb. Dehusked German carafa I
1.2 lb. Crystal 80L
0.2 lb. British chocolate malt
3.0 lb. Belgian Aromatic

Hops:
1.3 oz. Hallertau @60 min.
1.0 oz. Summit @ 5 min.
Dry-hop in secondary with 1.0 oz. Falconer's Flight hop blend.

Expected stats:
OG: 1.082
ABV: 8.4%
IBU: 33

I like the American Strong Ale category precisely because it is so broad. I figured this recipe fit nicely in the category because it's malt bill is drawn from many different countries (just like us Americans) and the hops will showcase the signature flavor/aroma of pacific northwest hops.

Cheers!