So who's brewing this weekend?

5gal of a non-descript extract German Hefe yesterday, 5 gal of a citrusy IPA (wife brewed-her recipe, I supervised), and a completely too complex 11-12g half pils, half wheat Gose/Berliner/sauerkraut experiment (3 beers, 4 fermenters - three gallons went into a 100% lacto starter that's cranked up to 105F right now).

 

Glad you're enjoying yours. I haven't used frozen raspberries before, last time I added a 3lb can of raspberry puree towards the end of primary fermentation.

What kind of grain bill did you use?

 

no brewing, just drinking, although not exactly. I got a lot of work done on my SOAFC. all of the pieces are fabricated, I have to trim a few. tomorrow is assembling the parts and cutting foam to fit, I have yet to wire the thermostat, and another trip to the hardware store. I'm going to get the decorative pieces soon too. This project has been a ton of fun.

 

Sure. I didn't have "Dark Wheat Malt" so I added some carafa III and some plain wheat malt, when for a lower abv, and modified the hops.

70.2% US 2 Row
8.3% Crystal 40
8.3% Carapils
7.1% Wheat Malt
3.6% Chocolate Malt
2.4% Carafa III

Mash at 150F for 60 minutes
Sparge hot enough to get to 168F mash out temp

1oz Simcoe First Wort Hop Addition

60 minute boil

1oz Magnum 60 minute Bittering Addition
2oz Cascade 7.5 minute Aroma Addition

Efficiency 79%

OG: 1.066F
IBU: 53
SRM: 27.7

Expected FG: 1.012
Expected ABV: 7%

Ferment with US05 @ 68F for 4 days, then raise to 70F for 10 more days

Dry hop with 1oz of centennial + 1oz of chinook for 5 days
Remove those dry hops then dry hop again with another 1oz of centennial + 1oz chinook for another 5 days

 

Did a super easy extract Bavarian Hefeweizen (6# Bavarian Wheat DME, 1oz Hersbrucker, and WB-06). Put my bucket in a Rubbermaid of water and switched out 2 liter bottles that I froze and kept the fermentation temp at 68-70 which is good considering my basement has been about 74 with this warm summer New England weather.

 

did my first attempt at a heady topper clone. Was really psyched to be clearing out my freezer to take stock of hops for this batch and found a 1# of 2010 Simcoe stashed in the back Now I have plenty of Simcoe to brew a couple batches of this clone attempt.
I ended up doing a 2 stage KO addition of hops, 1oz each Cascade/Simcoe/Centennial at KO then 30 mins into whirlpool dropped temp to 170F and added 1oz each Simcoe/Apollo and whirpooled for another 20mins. Smelled awesome going into the fermenter.

 

Care to share your recipe? I had there flight w/ 5 vintages of Storm Watchers and a MOS (before the name change) awhile back, and loved it. Just too expensive to buy.

 

This weekend I'm going to be brewing my first all grain batch of NB'd smashing pumpkin ale. Can't wait either! Should be ready by mid September!

 

Where did you find a clone recipe for this one? I am looking to make a good barelywine sometime soon but can not decide on a recipe!

 

I will be brewing a Saison on Monday, my first of 4 brew sessions for my cousin's wedding. Using some spices which I am a little nervous about since I do not have much experience with them but I am just looking for subtle so I am sure it will not be hard to keep in check.

 

I brewed that last year with an extra 3# of Rahr 6-Row used to mash with the specialty grains and 45oz of canned pumpkin. Beer came out very nice but I would up the spice from 1 tsp (included in kit) to 1-1/2 or 2 tsp of pumpkin pie spice.

I bottled off 1 gallon of this with about 1 or 1.25oz of Makers Mark and it was amazing! Kegged the other 4 gallons and added some extra spice to the keg since I thought it was under-spiced. Under-spiced as in I couldn't detect any pumpkin pie spice at all. Don't know if it was due to the extra grain and pumpkin or if it just needs more in general if you brew to the recipe.

 

Planning to, another batch of NB's "Dead Ringer" first one isn't even fully drunk and I'm already making another. And trying the Citra DIPA clone from CYBI

 

Going to try a clone of Funkwerks "Tropic King". I have been growing a starter from dregs and order some New Zealand "Rakau" hops that have an amazing pineapple/passion fruit aroma.

 

This weekend we are brewing our first Braggot and probably kegging a saison.

 

20 gallons of sour red. Each carboy gets different yeast and bugs, some will go in the barrel, some will get cubes, add to the 30 gallons already fermenting for future blends.

 

Doing 18 gallons of a triple tomorrow, along with 6 gallons of a duvel clone. Was going to brew them 2 weeks ago, but the heat was a bit much. Making the duvel starter as I type........

 

Nothing for me this weekend. Taking the weekend off from brewing. Might go buy my grains and hops and whatnot to brew next weekend. Don't know if I want to just fire up and do both batches I need to be done and carb'd by the end of Sept. I figure the sooner I brew, the better off it'll be anyways.

I did keg my wheat summer blonde that finished really quick. Tastes great so far. That 1272 REALLY settled out nice and tight in the bottom when I racked it. Didn't bother with secondary, and didn't bother to cold crash it, as it's gonna be hazy anyways. Decided to put some gas on it, and let it sit in the keezer for a few days. My Simcoe IPA should be kickin' any day now, I'd suspect by this weekend. I'll be sad as shit too. Best IPA I've made to date. My friends rave over it too, and it's so damn easy.

 

Transferring my Hefe onto 5.75# freshly frozen blueberries and transferring my Mead into secondary.

 

That's what a lot of people have been saying. I
I'll be baking the pumpkin with some brown sugar and spice, incorporate it in the mash, add spice at the end of the boil, and when racking into secondary, add more spice. I've been debating if I want to add some rum or vanilla to secondary as well.