Brewing Weekend 12/7

I'll be at it tonight. I've got 20+ lbs of grain milled for a BSGA and a yeast cake of 1388 sitting under a Belgian pale ale that needs to be transferred. And I just bought a new wort chiller and an aeration setup for a couple of big beers on the horizon - so I'm pretty stoked about that. Life is good.

 

Belgian Strong Golden Ale. BSGA / BSPA (pale)...I don't think there's any difference, just more bling from the former.

 

I cultivated some yeast from a can of Heady Topper and stepped it up. I will use it in a Pale Wheat Ale with Galaxy and Nelson Sauvin. Hopefully this combo works out, I don't see why it wouldn't.

 

making a flanders' red today (except i tweaked my back at hockey last night and thinking of schlepping a brew kettle around is making me ill).

may make an achel brun extra clone on the weekend.

both are firsties for me.

 

Brewing an imperial red, hopped with hopshot for bittering, and nelson, chinook and columbus for late additions.

 

No brewing once again for me this weekend. I'm waiting around on the Fugetaboutit 2012 results on Saturday. Hopefully, a celebration will follow.

 

I'd put my money on a celebration...

 

That's Duvel served at St. Patty's Day.

 

Hoping to find time to brew 10 gallons of sour brown/red base to go into my two third-use Balcones barrels. I'll primary in BetterBottles, go into the barrels until either the oak or the oxygen are too much, and then back into BetterBottles with fruit. Considering cherries for the whisky barrel and raspberries for the Rumble (rum-ish). I'll be pitching a blend of English ale yeast, White Labs Flemish blend, and some dregs when I get around to it.

 

Brewing a 2.5gal batch of belgian blonde ale to use as a big starter for a 5gal Tripel that will be brewed the week of Christmas. Plus a laundry list of things to do with the numerous buckets of beer that are piling up in the basement.

 

Chinook IPA. This will be my first time to keg in six years of brewing!

 

Saturday I am brewing an English Barley Wine for 5 gal. and an ESB with all Belma hops for the other 5 gal.
Sunday I am brewing a Bohiemian Pilsner 5 gal. with WLP 800, 5 with WLP830.

 

I'm going to attempt a zombie dust clone...needless to say there are a lot of citra hops in my fridge.

 

but really, what are you brewing this weekend?

 

~18 lbs of Vienna
~3 lbs Flaked wheat
~ 2 lbs Crystal (see what I've got in stock)
~.25 lbs Carafa

10 IBUs of Hallertau

 

DM'ing you my mailing address k thx bye

 

Brewing a 100 % brett C beer. I'll go with something like this:

4 # canadian two row
2 # flaked wheat
2 # acidualted malt
1 # flaked spelt
1# flaked oats

.25 magnum at 60 min
.5 simcoe at 10
.5 simcoe at 0

planing to mash at 153 F, I'll add about a pound of acidualted malt add the beginning of the mash, the rest at the last 15 min. I was also thinking of taking about 1 gallon of unhopped wort and souring it with lacto (from a sourdough starter i have) for a couple of days, then bring to boil and add back to main beer to increase lactic acid. any advice i would highly appreciate.