Anyone brewing this weekend?

No brewing, but today I kegged my Belgian/ American pale ale (with brett b) and it is fantastic. Also transferred my parti-gyle first run imperial porter which started at over 1.110 and is sitting at 1.025...nice...it will get bourbon soaked oak in a couple days.

 

ventura78's starter is another homebrewer's full brew.
I am hopeful for 10g of saison and 5g of belgian pale. Both pretty simple.
saison is OG40 all pils 3711.
belgian pale is half pils half munich OG45 3787.

 

Doing a maple nut brown on Sunday.

 

Just waiting for the yeast to clean up last week's concoction of 5 lbs pils, 4 lbs rye, and a pound of naked golden oats, with a half ounce each of ginger and sweet orange peel. Early hydrometer sample shows a 1.058 to 1.014 drop, with a noticeable orange flavor and no ginger at all. We'll see how that changes over the next couple weeks.

 

Making a starter tomorrow for an Indian Brown on Sunday. target OG 70 with Warriors, Liberty and US Goldings. I have new DIY gadgets ready for this brew including a water filter, an inline thermometer for my CFC and a homemade stir plate

 

5 gallons of a 9% black IPA and 20 gallons of a Flanders Red destined for a Cabernet Barrel.

 

Making a starter tonight then being a chocolate peanut butter milk stout sunday and kegging a sorachi ace pale ale

 

You got to start kegging my friend

I've got my last lager of the season lined up for tomorrow...an Octoberfest which should be ready by 'dugh' October. Tap water is still cold enough to get the wort down to 50F or so.

 

Trying something different Saturday, a 10 gal partial boil raison d'etre clone which I am going to ferment a second time on about the 3rd day with T-58 and some dates. Have been doing 5 gal batches but now that I am kegging (have 2 kegs and 2 tower bar) I figure I can do a 7 gal boil in my 9 gal pot and top off each 6 gal carboy with about 1 1/2 gal water. Any suggestions/tips say on how much water to steep grains in before I add some extract or any other tips would be appreciated.

 

No brewing, but Sunday we are hopping and kegging a Bitter. We decided to just toss the scant amount of dry hops right into the kegs and rack on top of them and force carb.

Which now that I think of it, has anyone ran into a problem doing that? I figured the sediment would come out in the first pour or so. It's really not a lot of hops. Seems you can't get much fresher than that once it's carbed after a week or so.

 

I am bottling my first brew! A simple extract Brewers Best IPA. I cannot wait to begin sampling!

I really can't wait until I can make half of what you are posting here!

Dareibreathe - Chocolate Peanutbutter Milk Stout sounds amazing! If you were closer I would hound you to share a bottle with me! lol

 

The weather is in the mid 70's here in Minnesota...what? In March? We may even hit 80° this weekend

I have to brew something, so I may do a 10 gallon batch split into an Apollo APA http://hopville.com/recipe/1182194/american-pale-ale-recipes/apollo-apa and what I am calling a session IPA http://hopville.com/recipe/1170131/american-ipa-recipes/columbus-amarillo-session-ipa

We'll see if time allows...my wife and kid might want to do something better to enjoy the weather.

 

It's friggin' 80 degrees here in Indiana... yesterday I cooked up 5g of partial-grain all-Citra DIPA continuously hopped for 75 minutes... it's bubbling away in the kitchen now. SG: 1.084, so hopefully around 9.5 - 10% when all is said and done. It's too nice out to keep cooking today... time to prep the garden!

 

Brewing a Jasmine IPA for the wife. First attempt, so we'll see how it goes.

 

American Brown Ale currently boiling... Beer for upcoming camp out and hog roast.

 

I'll be brewing a Hefewiezen with some Rye.

50% Pils
25% Wheat
25% Rye
Sazz Hops
WY3068

 

Brewing a porter with a bunch of left over ingredients I have. I will post the recipe later on but I am real excited for this as it includes a lot of ingredients I wouldnt normally throw together.

 

Having a club brew day tomorrow and I'll be brewing 5 gallons of a Drake's Aroma Coma clone and 10 gallons of a hop-bursted extra pale ale using Columbus, Simcoe, Amarillo, and Centennial.