Brewing this holiday or holiday weekend?

Spiced saison with coriander, green peppercorn, grains of paradise, and fennel seed if I can remember to bring the spices home from work tonight. If not, classic saison with ekg tomorrow.

 

Double Dry hopping an APA in the keg (Amarillo), since the first dry hop did produce quite the aroma I wanted

 

Hoppy american pale ale, hopped with columbus, amarillo, and galaxy, dry hopped with citra and simcoe.

 

First I'll be swapping out my kegerator then kegging 3 gals of galaxy saison and 6 gals of a citra/galaxy american wheat, then I am brewing 6 gals of hefeweizen.

 

When I get home from vacation on the 5th, I'll be racking my imperial porter on to vanilla beans and a white oak spiral that's been soaking in Maker's for two weeks. My American bitter will be carbed up and ready to go...4% abv, Amarillo and Citra, and was already tasting great flat when I left on Friday. I probably won't get around to brewing my next batch until next week, but it will either be a CCB White Oak Jai Alai clone attempt or a Nelson Sauvin APA.

 

Supposed to be 96 tomorrow plus thunder storms but screw it, I am brewing an english barleywine!!!

 

Celebrating the 4th of Bruly, by brewing an American Bitter. Little different recipe than normal, but I suppose we shall see how it goes..

It's gonna be a hot one..

 

Bottling my German Hefe in a few minutes. Almost a record for me: 22 days from brewing to bottling!

 

Brewed up a weissbier today.

 

Did my 2nd batch ever, a Summer American Wheat Ale. Pretty hot out but hopefully temps in the basement stay in the 70s.

3.3# Light LME, 3.3# Wheat LME, 1# Light Wheat

1.25oz of Hallertau for 60 minutes
2grams of Grains of Paradise 1 lemon zest for 15 minutes
.35 oz of Hallertau for + 1 lemon zest for 5 minutes
.35 oz of Hallerau at flameout

Fermentis US-05 dry yeast

 

taking another stab at a pliny clone i found on these boards a few months ago. my first try came out alright but i think i can do better if i'm more diligent about fermentation temps.

 

I did an amarillo blonde and today im doing a pre prohibition dark cream ale called a kentucky common.

 

bottled a triple & a raspberry saison (batches #3 & 4 for us) yesterday while drinking the last bottles of our ipa (batch #1) but no brewing this week..

 

Brewed an American Amber yesterday and pitched the WY1450 that I'm trying for the first time thanks to some guys from this forum. Making a German Pils and Schwarzbier this weekend (10 gallon batch, split, cold steeped grains added to fermentor for Schwarz). I think this is my 8th batch in the past 6 weeks...think I'm gonna take Sunday off from brewing and just relax.

 

A few days after the weekend we have 24 gallons to bottle. 18 of a chouffe clone and 6 of a 1/2 orval, 1/2 triple karmeliet clone. Looking forward to both