what are you working on currently?

I brewed a rye IPA Sunday-33% rye, 67% 2 row pale with all Cascades. I pitched it onto the Nottingham yeast cake from a nice nut brown ale. Next weekend I'l brew a hefeweizen to round out my Oktoberfest menu: Kolsch, alt, hefe,rye IPA, and the nut brown ale.

 

Brewed a low gravity (1.043og) oat farmhouse ale on sunday, just was interested to see what a beer with 40% oats in various forms would end up like. I will be bottling a Belgian DIPA next week. Hoping to do a smoked mild soon.

 

Just bottled my Lambic I fermented on yeast I cultured from blackberriess (got some commercial sour dregs over the year it was aging as well).
Fermenting: Chinook & Brewers Gold Wet hop Red IPA, Chinook & Cascade wet hop Brown, Chinook, Cascade & Centennial Wet hop White IPA.
Souring: Blonde on blackberries, Blonde on Mango, Wheat on Pinot Noir concentrate.
Aging In Bottles: Infected Wee Heavy, Cherry Imp Stout.
Twinkle/planned: Wee Heavy, 14% Imp Stout w/ Rye, another Lambic (solely on yeast cultered from local berries), Rum Aged Dubbel, Flanders Red.

 

bottled a pumpkin porter, fermenting a black butte clone and about do start a version of a 90 minute hop ale (like DFH-90).

 

Hell Yeah!

 

German pils this weekend
Stepping up a 3F brett starter for a Sanctification clone
Stepping up a Cascade lacto culture for my annual lambic project
Carbing up my blueberry sour done with Al's Bugfarm (bugfarm is the shit!)

 

Last Sunday, my brewing partner and I put together 5 gallon batches of robust porter and American wheat ale, and also bottled his rye IPA. Still drinking the last of the excellent honey beer we brewed on July 4th.

 

Last Saturday I made "Mistaken English Mild" with anise start and Salvia. On secondary I have English brown ale.
In the fridge I have Delicious PA
I hope to brew 2.5 gallon of American white


Mistaken English Mild, just before cursing

 

I am very interested in your "excellent honey beer" recipe, I will love to try that.

 

5 Gallons Milk Stout (6.2%)
5 Gallons Cinnamon Bourbon Porter (6.7%)
5 Gallons of Black Lager (4.7%)

and making a 5 gallon batch of a Pumpkin Ale next week

 

Strawberry saison carbonating
rosemary wheat ale in secondary
brewing a whole leaf simcoe IPA this weekend

 

I have a ESB batch I am brewing Friday that I will split between WLP002 and WLP007.
I also have a Sweet Potato Amber I am planning out for Thanksgiving time to be served beside an Oatmeal Stout.

 

Landbier

 

Bottled my Citra Pale Ale yesterday. Will bottle a Trappist dark strong (I got these cool little 6.3 oz. bottles that can handle champagne-like carbonation) and a Saison brewed with star of anise, ginger, and Szechuan peppercorns.

 

Weird... I thought this was a joke by the name of the beer, but google indicates otherwise. Any sources (Commercial/historical) for your recipe?

 

I have a 100% oak barrel fermented table saison i need to check the gravity on and probably keg tomorrow along with a black berliner weisse and a peach berliner.

 

Trying to really nail down an imperial and regular milk stout, american amber/red and APA/XPA recipes.

Have a very solid APA/XPA, but feel like I'm about 90% of the way there for my milk stouts (Final tweaks are getting the sweetness & creaminess in line with the amount of roast grain & type of roast flavors in the recipe).

Still a ways off for my Amber/Red Ale (Playing with hop schedule & specialty malts), since its a pretty fine line between getting nice caramel sweetness and hop flavor and having an overly sweet or hoppy mess (Seem to be very few good commercial American Amber/Reds out there).

 

I have had these in Germany around the Bamberg area. They have a firm malt profile, maybe 25-30 IBUs, and a large amount of juicy hop flavor from noble hops. I think that they use a late addition and a whirlpool or steep for that.

New Glarus Two Women Lager is callled a county beer, which is the direct translation of Landbier.

 

Really interesting... I literally just tried that beer and thought it was excellent. When I head to Germany after graduation, I'll def. be trying out some Landbier...

 

You need to go the area around Bamberg to find it. I had several on the last trip that made me say - I've had this before, until Two Women popped into my head.

You won't find Landbier in Munich, if you know what I mean.