Who is brewing weekend 5/11/2012?

Sunday I will be making an American barley wine, pitched on wlp530 abbey ale yeast cake from my supplication clone. At the same time i will be transferring the Supplication clone to secondary and infecting it with WLP 655 sour Mix and Supplication dregs.
What an exciting day!

happy brewing all

 

will be brewing up a dry irish stout on sunday and callin' me dear ole mum as well.

 

Something light and flavorful for the pool parties this summer. Maybe a blonde ale, maybe an american wheat, belgian table beer...whatever trips my fancy.

 

All my brewing activity is taking place around the weekend, brewed an all Maris Otter/Citra APA yesterday, and I'll be bottling my Sorachi Ace hopped witbier on Monday.

 

Made my 2L starter of 1098 British Ale yeast and stepped it up with another 2L starter. Going to brew an Imperial Stout this weekend (probably a late night after a long day Saturday - 1/2 asleep). OG is targeted between around 1.089 and 85 IBUs and hoping to finish around 9%.

Going to age it in secondary for 5 months on American Medium Plus Oak Cubes that I have been soaking in Makers Mark for 6 months and have it bottled for Christmas.

In Secondary: Berliner Weisse II and Apfelwein III
On Tap: Cream Ale and Cascade IPA.
In Bottles: Berliner Weisse and Boysenberry Apfelwein
On Deck to Brew: American IPA, Galaxy IPA and Milk Stout to bottle with Cranberry Extract for Thanksgiving.

 

Brewing tonight, too busy with family stuff the rest of the weekend. A nice light wheat beer to be ready for Memorial Day weekend.

 

a simple Saison for me, and no doubt a ton of bottling/racking of other batches.

 

Brewing an ESB so the yeast cake will be ready for a barleywine in a couple weeks.

 

Are you harvesting from the cake and washing or not washing or just dumping the next batch right into the fermenter with the yeast cake undisturbed? I am so up in the air about this and everyone seems to reuse their cakes in different ways.

 

Hopefully I can get a brew session on Sunday evening.

If I do it'll probably be a batch of bier de garde wort. Planning on pitching onto my kolsch yeast cake and splitting some off to be watered down to table strength and used to get nice cake built up for an upcoming trippel.

Most likely gonna' use the resulting belgian table beer for souring.

 

Since it's warm out, and I'm having a hard time fermenting at 60 like I like to do, I'm using my Bavarian Weizen vial to make a, you guessed it, heffeweizen. Plan to put it in the garage and let it rip at 70+.

 

Going to brew a dark strong Belgian on thursday after work, going back to extract for this one due to time.

 

Planning on brewing an sessionable summer American IPA with warrior/zythos hops. The weather should be nice this weekend so I'm pretty stoked.

 

I'll transfer the ESB to secondary and rack the barley wine right on top of the cake. I've never had issues doing this in the past.

 

No brewing here but I think I may smoke some ribs and a chicken.

 

Ah you reminded me, i have to smoke my bacon that has been curing in the fridge for 8 days!

 

I'm brewing a coffee-oatmeal stout right now. Drinking the last of my sweet stout as we speak.

I'll have fifteen gallon in fermenters, bottling starts next week! I won't be running out of beer any time soon...

 

Homebrewnoob and i are doing 2 batches tomorrow. He is doing an Oatmeal Brown Ale and i am doing a DIPA. Almost a pound of hops. Cascade, Centennial, Citra, Amarillo and Simco. All on a Golden promise base. Should be a great day!

Cheers!

DM

 

double brew day with a buddy-

I'm brewing a Nelson Sauvin IPA
beermealready is brewing an Imperial Stout with coca nibs, chile, vanilla, to be aged on bourbon soaked oak cubes.