Do we need a new "What's Brewing This Weekend?" thread?

I did my Hefe with cultured Kellerwiesse yeast, turned out awesome.

 

I'm doing my Petit Saison to get ready for yard work season. 90% pale, 7% sugar, 3% crystal 20, roughly 1.042, 25 IBUs Sterling with a bit of Spalt for aroma, Wyeast 3711, and adding maybe 1.5 tsp cracked black pepper at 5 minutes.

 

I brewed an IPA on Wednesday. No brewing for the next couple weekends so had to go mid week.

Here's the brewday vid -

 

No brewing for me. But I will be finishing up my brews from the last couple of weekends. Kegging, dry hopping, bottling, sampling, that sort of thing.

 

Brewing a hefeweizen. The usual suspects with wheat, pilsner, a little carahell and 3068 yeast. Do it.

 

18 gallons of Orval clone? Again? Lol

 

No brewing. Just bottled NB's Midnight Beatdown Wheaton Porter and SS Minnow Mild this afternoon. Pooped.
Need to figure out making a yeast starter for a Barleywine batch...Thanksgiving is coming!

 

No brewing...enjoying a Biere de Garde I brewed instead

 

I just recieved three pounds of hops in the mail yesterday so this calls for a brew day! Ive got two different Pale Ales and a Belgian Witbier in the works today. After three beers brewed I may be a tad drunk. Weather is calling for sunny and 74.

 

Going to be lemongrass ginger blonde for me. I've tried twice to repeat the glory of my first batch of this beer... I think dialing down the ginger and/or replacing lemongrass with lemon verbena were mistakes. In any case, hopefully attempt #4 is the charm. Looking forward to drinking this as summer ramps up.

 

Yes, the citrus is a combo of grapefruit and orange with the emphasis on grapfruit. This is from what I can tell from just a few batches. And then there is the tropical thing that came and went.

They are pretty potent as well in the flavor department. I will definately purchase these again.

 

Dry hopping complete. Now to work on those pesky kegs...

 

Didn't brew, but kegged my MO/EKG SMaSH beer this morning!
Force carbing it, so I'll be enjoying it soon!!!

(only my second force carb, I've always primed in the keg in the past...)

 

I would love to snatch that recipe! sounds like it's right up my alley. How bout a swap?

 

Brewed a triple ipa today with an OG of 1.096 and 166 calculated IBU's.

 

Ground the grain last night and got a starter of WY3068 going for Caspar (one of my 3 weizen). Hopefully get it going tomorrow afternoon.

 

I made an all Apollo Pale Ale a while back. I thought it was closer to nectarine than citrus (although nectarine isn't exactly right -- maybe some pear/apple, too). Also: some floral aroma. Nice hop, for sure.

 

Made a Belgian Pale today, with an ounce of each post-boil (and another ounce of each to dry-hop) of these: Chinook, Nelson Sauvin, Simcoe, Summit. I just grabbed a pretty careless assortment; kind of wish I would have gone with two varieties instead of four, but I think I'll survive.

 

Bottled a Guinness clone on Thursday evening and then brewed a Stone Levitation clone on Friday.

 

Apollo can definately do complex all by itself. That is why I am pretty pumped (and paying close attention) to this brew.
Enough pumping this hop up or I will not be able to get any in the fall!