Anyone brewing this weekend?

Not a drop, Gonna bottling BDG and BDM and go away for one month.

 

Cleaning 10 kegs and all my kettles after last weekends 20 gallon barleywine brew session. Serving my club's beer at my wife's 2,000 person run/walk event for her non-profit.

 

Sounds like restaurant work? Are bad additudes a prerequisite?

 

I brewed yesterday afternoon. Perfect day in So Cal about 80 degrees and sunny. I did the ol' Rack, keg, reuse the yeast cake in one day. Brewed a Belgian Golden Strong.

 

Brewing a hoppy pale ale tomorrow, Citra and Centennial blend.

 

It's been a busy brew day for me! Racked a nut brown I brewed a few weeks back into the secondary, bottled five gallons of a red (that tasted amazing), and at the moment I have a good hoppy amber ale in a rolling boil.

Cheers!

Chris

 

Nochyet.

But I did just buy a kit from a coworker who bought a brand new deluxe kit last year (including (2) 6g fermenting buckets, a glass carboy and (2) cases of brand new bottles). He brewed one batch that was apparently not too good and decided that the hobby wasn't for him; Best $25 i've spent in a long time!

I hit up the LHBS today and picked up a new brewing spoon, carboy brush, some caps, new plugs for the carboy, new tubing, a new bottle filler, a few airlocks, a fermometer, some iodofor and some whirfloc. Next week i'm going to order a 10g kettle, a propane burner, a thermometer and a wort chiller and then hopefully the following week I will order up the ingredients for my first extract batch.

Really looking forward to this new hobby and its ALOT cheaper than my other hobbies (guns and golf)

 

I'm brewing an Alpha King clone tomorrow, and I wanted to add peaches to either the fermentation bucket or secondary, but I could only find nectarines - we'll see how it turns out.

 

you do know that you can buy ECY in barrel quantities right? its 120 for that pitch size

 

I know where I can get a 1bbl pitch for $120 if that is what you mean. I did get one of those + 8x 5g pitch bottles. Made starters out of 2 of the 8 homebrew 5 gallon pitch bottles. Tossed the 1bbl, 6x 5 gallon, + 2 starters all into our 3bbl batch today. We are primary fermenting the entire 3bbl batch with bug farm (and then pitching more bug farm in the barrel later), rather than primary fermenting with a regular strain and then pitching bug farm in the barrel.

 

Getting ready to bottle my lhbs's award winning ESB. Can't wait to see what kind of profile this brew has before bottling.

 

Kegged 20 gallons yesterday. 10 gallons Scottish 1/2 fermented with wyeast 1728, 1/2 with US-05, 10 gallons of stout. Starting a malt vinegar now with some of the left over stout, about a gallon or so. and we'll be brewing 10 gallons of hefeweisen today. trying to finish of some IPA to make room for the next brew session in a couple weeks. then I might have enough stock to put the brew stuff up for a month or so.
Oh yeah, and todays brew session is getting 2 new brewers started, so I should have plenty of brewing with them during my dormant stage.

 

No brewing for me. Just got back in town from yesterdays rd. in Augusta.

I plan to just drink. I have a DIPA dryhopping, that I need to pull the hops and toss in another round of hops and toss it in the keezer on the gas.

 

FINALLY getting around to bottling my Normandeaux saison today...

 

Heating sparge water for my sour wort Berliner. Not even gonna boil today. Very nice brew day.

 

Just started the mash of 10 gallons of a "golden sour" that'll be split, one half will see ECY Bugfarm, and the other Bug County. May do a flemish ale after that if I have time - that'll get the ECY Flemish strain, and perhaps will see some sour cherries in it's future.

 

I've got some ECY Bug farm around the house I need to use. Was thinking of a golden sour. Care to share your recipe?

I was tempted to do a Flemish, but I figured the flemish strain would be better than the farm, so I held on until I can locate some.

 

Yep. Got out of the kitchen around a year ago and am now in cheese, running the counter at a cheeseshop/wine bar. One of my mongers was way out of line with the sous chef and cooks when his sandwich wasn't right, and when I reprimanded him on his tone, got really pissy with me. Sent him home to think about it. He came back and apologized to everyone. The fear of god is a wonderful thing.

 

Sure, it's very simple. 68% belg. pils, 20% maris (adds a touch of color over reg. 2-row), 8% wheat malt, and 4% oats.

Mash at 155, mash out at 170.

1 oz per 5 gallons of low AA, or de-bittered hops (what I use).

Makes a bright straw yellow beer, with a touch of orange highlights. it's a pretty beer.

 

Bottled my hoppy cream ale. I think it's gonna come out more like an APA because I tasted very little of the corn at bottling, but we will see.

Since I am on spring break (CPS has it real late), I am going to brew Monday or Tuesday. Anyone have a good Saison recipe to share (no brett, don't have a second set of equipment for bugs and brett).