Who's Brewing This Weekend (03/03 Edition)

Found out there's a LHBS here after all and re-upped w/ plans for a somewhat high-grav (north of 7%) noble-hop focused black ale tomorrow.

 

Brewed a triple today with Wyeast Belgian ardennes yeast

 

Me too! Brewed one 2 weeks ago and just racked to my kegs for lagering. Taste great and will be great in May. Hopefully I am brewing a pils to use the fresh yeast from the Helles this weekend.

 

I made the same thing a few months ago, and it was perdy good! Be careful with that 3711 if you haven't used it before--that yeast is an animal!

 

Yea, I shoot for 1.050ish to keep it relatively in check. I've seen a bunch of people end up with booze bombs because of over-attenuation from 3711.

 

If I finish my garage re-arrangment project (brewery is overtaking the woodshop), I plan to get a Flanders Red brewed, as well as a Munich/Nugget SMaSH, rack my Chocolate Stout onto some Peanut Butter slurry, and dry hop a brown ale.

 

Bottling our American Stout which has been secondaried on dried cherries for last 5 weeks. Our next brew day will be next weekend for something to use up fifty pounds of pilsner and 10 pounds of Crisp 2 row. Two bottles of Hunahpus, a bottle of Luscious, and a Padron 3000 ready to go for accompaniment. Just getting bottles sanitized right now. Happy Brewing, All!!!

 

Report back how this turns out. I like the Brute. I may crack a bottle tonight.

 

Ha! I love seeing your posts, always big gallons and interesting beers..

 

Brewed a super-saazy cream ale yesterday. Less than 24 hrs later it was spewing out the airlock. I wasn't expecting that. Man did it smell good though.

 

I am doing a Belgian Wit tomorrow and trying the pale ale I kegged.

 

The afternoon was nice so I got to brew.
I also found out how far is too far on my Corona style mill grind.
Made it through though.

 

Just brewed Al's Red-eye Ale on friday. Full recipe and process here.

It's supposed to be a red ale that's really hoppy like an IPA. Magnum bittering, cascade for aroma and flavor, and cascade/amarillo dry hops.

 

It's been almost six months since I last brewed, so it's time to get back into it and brew two beers. I'll be brewing a Robust Porter and a Belgian Dubbel today.

 

Did my first all-grain brew today. Tried a Hopfen Weisse type clone, just with a lower gravity:
- 50% wheat, 50% pilsner
- Amarillo and Palisades to 50 IBU
- Wyeast 3056
I was hoping for 1.071 but ended up with 1.065, 65% efficiency with a single batch sparge and 60 min mash. Hopefully can improve that next time.

 

Brewing a big english barley wine. 100% Maris Otter, Boiled down the first runnings into a syrup.. hopefully it will be good.

 

Bottle my first homebrew batch on Saturday, pilsner fermented with Ale yeast. Brewed my second batch tonight, a coffee - chocolate - oatmeal stout. Extract + speciality grains, with Columbus for bittering and Kent Goldings for aroma; un-sweetened bakers chocolate + Antigua french-pressed coffee. Hop it turns out well...

 

i've got a doppelbock that i started on the 6th and im going to start my american ale to have it ready for the beginning of summer. i might try my first all grain this spring. cheers!!

 

I brewed a partial mash porter that will eventually be "dry hopped" with coconut.
3# Light DME
3.5# Maris Otter
.5# chocolate
.5# pale chocolate
.5# Crystal 60L
.25# Roasted wheat
.25# Toasted Oats
1 oz Willamette @ 60 mins
Safale 04

Also tried the first of my attempt at a fake berliner weiss using a large amount of acidulated malt. Though I would not suggest this and it has no berliner style sourness it is certainly an interesting and pretty good beer.