What's Brewing? (May 27 - June 4)

Thai spice & citrus stout

 

Brewed this Czech dark lager yesterday. It's now happily fermenting away at 52F...



Finished product will hopefully look, smell, and taste like this:

 

I just brewed up a Bo-Pils. Should be drinking well for the Michigan Home Brew Festival in August!

 

No brewing for me. I have my IPAs kegged up and drinking nice. Need to bottle some of it off for aging to see what happens when it sits in a warm area for some time.

 

I'm brewing up a Citra Pale Ale... Bottling an El Dorado Brett DIPA, kegging a Two Hearted clone, and dry hopping a "Clean out the freezer" IPA.

 

Milk Stout based mostly on an old @Scumbag81 recipe. Planning to dry bean it with coffee and vanilla.

 

I will be brewing an amber. It should be drinking by the 4th.

 

No brewing. Bottling up the blueberry wit for my buddy at work, maybe dryhopping the APA with mandarina if it looks like FG is stable, but probably not.

 

Kolsch

 

Bottling an Imperial Porter that's been sitting on bourbon soaked oak, lightly dry-hopping a biere de garde with some Fuggles (I likes it durrrty), and maybe brewing a super-saison.

 

Brewed up 10 gallons of Extract beer on Memorial Day.

5 gallons of Nelson American Wheat
5 gallons of BugCounty Sour

With my first young one born in January, this was a big day for me. Only my third brew day of the year. My first 100% extract beer in many years.

The sour i'm more confident will do its thing over time. I am really looking forward to see how the Nelson American Wheat turns out. I always wonder if extract gets a bad rap, because they are typically made by inexperienced brewers with bad processes. I used many controls with this batch that I wasn't using on my last 100% extract batch; fermentation temp control, pure oxygen, correct pitching rates, ect.

 

Ha, I'm about to rack a milk stout over to keg. It'll be my first. I didn't use 2# of lactose though. Also, I'm about to brew the APAI, but I'm out of neutral high hops. Which hop would you add more of @ 60 instead?

 

Kegging up a 58.5 gallon French Oak wine barrel full of Belgian golden fermented with bug farm. Oh and immediately starting the process of filling it again of course

 

I'm not brewing but have to do some cleanup from my last batches that I bottled last weekend. I ran out of oxyclean so have some fermenters that need decrudding. Maybe will get to some general brew house organization too

 

Do you mean the APA IPA? The bittering addition isn't much. In place of the magnum, I'd either use simcoe or centennial, whichever is the higher AA. I doubt it would matter in this recipe.

 

Wife works this weekend so I'm on baby duty.

Still gonna try and knock out some low gravity farmhouse ales via BIAB depending on Carson's willingness to keep himself entertained.

53% pilsner, 26% white wheat, 13% flaked wheat, 7% aromatic. OG 1.039-1.042

Not sure on hops.

DuPont yeast, and some 1.5 year old bug county slurry from a recent bottling of sour rye.

Probably add some Brett Brux also.

My take on a Bam Biere inspired ale.

 

Brewing my mustang pale ale and drinking my hop hunger IPA

 

I'm hoping to start phase I of my Spring brewing on Sunday, 5 gallons of JZ's Strict Observance Tripel. This will be the biggest BIAB batch I've made yet, in both senses of the word. I'm also going to be using my temperature controller for the first time ever, so hopefully that won't cause any hiccups. Last night I got two starters going, one WLP530 for the tripel and one to revive some WLP002 that I've had in my beer fridge for about two months.

RELATED QUESTION: I need to step up my starter for the tripel once before brewing on Sunday - do I have enough time? I figured I'd give it 48 hours for the first round and then 24 hours for the second round. It was already quite lively this morning after only 8 hours, so I think the yeast is pretty healthy.

 

Just put 5 gallons of Sour American Blonde into a glass carboy. Basic blonde recipe (2-row) with the addition of some wheat and biscuit. Fermented it with a bricolage of American wild ale yeast/bugs that I stepped up from dregs. The fermentation started quite fast (<12 hours) and steady. Minimal krousen, cloudy and gold in color, smells amazing!