Who's Brewing this Week 6/26-7/2/15?

No brewing going on, but monitoring my None More Black stout, getting ready to add the next yeast strain and start feeding it sugar. Kegged 3 gallons of my blueberry lambic (2 lambic blends of 14 and 5 month old lambic + 10lbs of blueberries for 2 months) and bottled the rest. Excited to try it in a few hours after it carbs

 

Brewed 6 gallons of Citra/Mosaic IPA yesterday and brewing 10 gallons of Triple Decoction Oktoberfest today. Long brew day ahead of me today.

 

No brewing. But I will be bottling my averagely perfect saison in the next couple days. Also, might keg a Berliner, my first attempt at kegging, excited.

 

Brewed 8 gallons of Kolsch on Friday. Second time using my new brewpot. Sure makes life easier not lifting any more! The weather here this weekend has cooperated being 58 to 62 degrees so I just left the fermenters outside.

 

I will likely keg my Belgian Wit this week. It's been sitting at 74 for for about 10 days for the yeast to clean things up. Other than that, I'm contemplating what to make with some Koelsch yeast I recently purchased. Either something Koelsch-like or a clean American Ale of some sort. I do have 5 oz of Citra...

 

My second batch of None More Black is fermenting insanely well right now. Last summer's batch had the fermentation stall at 1.044 (og: 1.101) despite pitching a 6L starter of WLP007. This batch went down to 1.030 like nothing and after my 2nd 12oz sugar addition the gravity had actually hit 1.022. Added a pound of sugar this morning and will be checking shortly to see if I need to add another pound (or more). Trying to keep the gravity around 1.028 when I add sugar each time. Exciting stuff

 

Will be brewing a traditional bock using the Franconian Dark Lager yeast from Yeast Bay.

 

Tried my hand at my first berliner weisse. Started the mash on Wednesday and let the mash sour until today. Used a fish tank heater to keep it at 90+ degrees. Moved it to the fermenter today. It tasted relatively sour today. I pitched WLP630. We'll see how it goes

 

This batch of NMB is a total beast. Eating 1lb of sugar every 8 hours. It will hit 20% abv by tomorrow afternoon. The samples taste delicious.

 

Inconceivable! A 20% beer tasting good during fermentation?!

 

I'll be throwing a parti-gyle on Friday. I'm not sure if I'll do an RIS or a barleywine. Some session APA or brown to follow. I'll have to see how my bags of grain are holding up.

 

gonna do a galaxy/mosaic/citra IPA tomorrow with some WLP 007.

 

It's so sessionable right now!

 

NMB batch 2 is still chugging along. It has surpassed last year's batch already after just 3 days of sugar additions and will end up around 27-28% abv after the last few sugar additions are completed tonight/tomorrow. This brew is a lot of work, but it's a ton of fun. And it tastes amazeballs.

 

Hoppy french saison tomorrow – Old Sock's recipe. Starter is already cranking with the 3711. Haven't tried any of his recipe's before but I am confident it will be a tasty one!

 

Assuming the NMB fermentation does not stall in the next 12 hours, it will be at 28% before my bourbon/vanilla bean/cacao nibs/oak mix is added. One more pound of sugar would put me right at 30%.

So tempting.

 

do it

 

holy shit.

newb homebrewer here but how do you get such high percentages without distillation?

 

Large beards intimidate yeast cells into overdrive

 

What @CurtFromHershey said, but also brewing a 10-12% beer and pitching multiple yeast strains that tolerate alcohol and feeding it sugar gradually to ramp up the abv. I might to do a 'how to' thread in detail as I get a lot of PMs about this brew.

As for the current batch - abv after the latest addition ferments out will be 28.6%. I let it sit 26 hours between feedings and it dropped a bit too low so I had to add another 6oz of sugar.