Big Brew Day 2012

Discussion in 'Homebrewing' started by LynnHomeBrewer, May 2, 2012.

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  1. LynnHomeBrewer

    LynnHomeBrewer Crusader (449) Aug 3, 2010 Massachusetts

    Big Brew Day is this Saturday May 5th. Aside from brewing the Big Brew Day suggested recipe (American or English) Brown Ale, what else will you, your brew buddies and families be brewing? Ill be brewing an all extract brown ale to join in on the global recipe but also brewing 2 others. My favorite beer I brew, Pineapple Mango Saison and also a Pete's Wicked Strawberry Blonde clone for a buddy of mine that loved that beer. My brew buddies are also brewing a Belgian style Pale Ale.

    What does everyone else have in store?

    CHEERS!
     
    #1 LynnHomeBrewer, May 2, 2012
  2. OldThreeHundred

    OldThreeHundred Initiate (0) Jul 8, 2011 Texas

    #2 OldThreeHundred, May 2, 2012
    LynnHomeBrewer likes this.
  3. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    A local brewery hosts the event for our brew club every year. They supply the space in the brew house, water, electricity, and, best of all, the wort! Given that they're a production brewery, they use a recipe from one of their production beers, in this case, a Bier de Garde. We use our own hops, steeped grains, yeast, adjuncts, etc. so the results are widely varied. we usually have 20 or 40 brewers participate. To say that it's a fun event would be a gross understatement.
     
    #3 mikehartigan, May 2, 2012
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  4. sergeantstogie

    sergeantstogie Initiate (0) Nov 16, 2010 Washington

    Saison and a Dark Mild.
     
    #4 sergeantstogie, May 2, 2012
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  5. LynnHomeBrewer

    LynnHomeBrewer Crusader (449) Aug 3, 2010 Massachusetts

    Wow! Wish I had something like that going on around Lynn, MA. Love Bier De Garde style! Let me know how the day goes.
     
    #5 LynnHomeBrewer, May 2, 2012
  6. LynnHomeBrewer

    LynnHomeBrewer Crusader (449) Aug 3, 2010 Massachusetts

    Fine brews! What are you thinking about adding to your Saison (my favorite beer)? Staying rustic/classic or adding some jazz?
     
    #6 LynnHomeBrewer, May 2, 2012
  7. LynnHomeBrewer

    LynnHomeBrewer Crusader (449) Aug 3, 2010 Massachusetts

    #7 LynnHomeBrewer, May 2, 2012
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Somehow I missed that 'Big Brew Day' is this weekend. But as it happens, I'm brewing an American/English Brown, though not the global recipe I'm sure (unless it's an amazing coincidence).
     
    #8 VikeMan, May 2, 2012
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  9. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    Well I don't have a brown to brew, but I will be brewing this weekend. I'm thinking of doing an ESB on Saturday the 5th. I'll be drinking plenty of my red-eye ale that day too! :grinning:
     
    #9 AlCaponeJunior, May 2, 2012
  10. sergeantstogie

    sergeantstogie Initiate (0) Nov 16, 2010 Washington

    The only jazz I am adding is a touch of honey malt. First time using it but I wan't a slight impression of sweetness, along with the dryness, Amarillo and Simcoe.
     
    #10 sergeantstogie, May 2, 2012
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  11. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    My bad, I already blogged I was doing an APA on BBD. I'll have to make my ESB today then.
     
    #11 AlCaponeJunior, May 2, 2012
  12. toastw

    toastw Initiate (0) Aug 16, 2008 Texas

    What you call "Big Brew Day" I call "Cinco de Mayo" and will be brewing fajitas with some friends and family.
     
    #12 toastw, May 2, 2012
  13. LynnHomeBrewer

    LynnHomeBrewer Crusader (449) Aug 3, 2010 Massachusetts

    Lol, coincidence that your brewing a Brown ale. How have you been Vikeman? You making it hoppy? Malty? Nutty?
     
    #13 LynnHomeBrewer, May 2, 2012
  14. LynnHomeBrewer

    LynnHomeBrewer Crusader (449) Aug 3, 2010 Massachusetts

    ODELAY BANDEJOS! Feliz Cinco De Mayo
     
    #14 LynnHomeBrewer, May 2, 2012
  15. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    I will not be brewing the brown ale, but I will be brewing. I will be doing a Gumballhead Clone and a Belgian Wit w/ some Brett and a touch of Lacto and a secret spice. Should make for a long day. I am still considering sending another 3.5 gallons through each mash after I have collected all my wort and sour worting it for a day or so then doing a quick boil with some hops and hitting it with Lacto, Pedio, Brett and Saison yeast for a quick sour as well.
     
    #15 jbakajust1, May 2, 2012
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  16. LynnHomeBrewer

    LynnHomeBrewer Crusader (449) Aug 3, 2010 Massachusetts

    I actually brewed a LEFTOVER ALE 2 weeks ago. All the ingredients were leftovers from other batches in the past 6 months. 5 gallon partial mash/extract with OG of 1.050

    8 oz. Of Gambrinus Honey Malt
    8 oz. of Cara Munich I
    1 lb White Wheat
    1 lb light candi sugar
    4 lbs Briess Pilsen Light DME

    Hop additions:
    2 oz. Sonnet (4% AA) @ 60
    1 oz. Liberty (3.4% AA) @ 40
    1 oz. Sonnet @ 40
    1 oz. Liberty @ 20
    1/2 oz. Sonnet @ 20
    1 oz. Sonnet @flame out

    2½ tap. Yeast nutrient @ 15
    1 whirfloc tablet @ 15

    Used a half gallon yeast starter of yeast dregs from these bottles...
    Maine Beer Co. Thank You Allan (Belgian style Pale Ale w/Brett)
    Green Flash Rayon Vert (Belgian Pale Ale w/Brett)
    My last batch of American Saison dregs (w/Brett)
    Smuttynose Brett & I (you guessed it, w/Brett)

    Brewed this 2 weeks ago and its still fermenting steadily. Going to transfer to secondary for another 2-3 months. Hope it works out to be drinkable.
     
    #16 LynnHomeBrewer, May 2, 2012
  17. LynnHomeBrewer

    LynnHomeBrewer Crusader (449) Aug 3, 2010 Massachusetts

    Damn, that sounds delicious! I haven't brewed any sours yet but I have 4 different vials of White Labs bugs/yeast for when I do. 2 different strains of Brett, a Lactobacillus and a Belgian Sour mix. Keep me posted on your process, need to learn this stuff
     
    #17 LynnHomeBrewer, May 2, 2012
  18. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I'm actually doing something I never do, which is to attempt a clone. A friend was out west recently and came back raving about Moose Drool. I had also had it a few years ago when I was at Yellowstone and remembered it being pretty good, so I told my friend I'd take a shot at cloning it for him. More bready/nutty as I recall. There was definitely some late hop character, but it wasn't in charge. At least that's what I remember.
     
    #18 VikeMan, May 3, 2012
  19. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    I'll be brewing at a co-workers showing him the ropes. There will also be another co-worker brewing and a couple hangers on who are coming for the beers...

    Never did the Hef last weekend so either that or the American Brown I need for the end of May. Hmmm...
     
    #19 kjyost, May 3, 2012
  20. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Yeah, I'm pretty into sours right now, I just bottled a Saison with Brett that was 4 weeks old with 3/4 gallon of the same beer and yeast with Lacto, Pedio, and Brett that will eventually get more sour and funky as it ages. The Wit will hopefully be more authentic (like the Saison), tart, fruity, spicy, refreshing, light, complex, a little Brett. My blog has most all that I have done including the Saison and will have the Wit as well after it is brewed up and bottled in a few weeks... http://quacktownbrews.blogspot.com/
     
    #20 jbakajust1, May 3, 2012
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