Who's Brewing this Weekend-- 1/16-1/18 Edition?

I missed last weeks post, but I did brew last week. A Hoch Hopfen Weisse. I may muck with it this weekend. I'm not brewing so I need something to do. Maybe take a sample and dry hop it, or rouse the yeast, I'll figure out something to avoid cleaning all of those empty kegs.

 

I will be enjoying my 3 day weekend not brewing. Will imbibe from my new keezer I just finished up and installed taps in. I am also hoping to get some time in the brewery to completely overhaul the storage area and make more space. Will be dumping old experiments and such, consolidating, purging. Also have a keg to clean, and check on my Dubbel and Blonde to see where they are at.

I will be attending our brew club's Really Big Deal Planning Meeting this weekend as well. Taking over the club store, and get to see where our inventory is at.

 

I want to brew, but my Dead Ringer clone seems to still be in the last throws of primary ferm even after a solid two weeks. I still get a bubble after 15-18 seconds. I'll take a gravity reading tomorrow or Saturday. Maybe I'll buy the ingredients for a kit on brewtoad. I need to go to the brew club meeting because I haven't really been participating any. Anyway, my conical is engaged at the moment. I haven't dry hopped even yet. Got a new keg from AIH so everythings ready, just need to get that brew out of there soon.

 

Last week transfered my Graham Cracker/Ten Fidy-ish clone with lactose to two separate secondaries; one with toasted coconut, vanilla bean and cocoa nibs, the other with no additions just to clean up prior to bottling. 1.031 FG, and tastes a lot like Founders Imp. Stout. Graham doesn't show up for me, but still very good.
Beginning my 2.5 gallon winter batches this weekend, even though expecting high 30s low 40s for weather which is good enough for outdoor brewing for me. Will be brewing an IPA utilizing some light wheat and heavy aroma hop additions, and a IPA with rye and some wonderful sounding AU hops, Dr. Rudi and Galaxy. Can't decide if I should ferment with Brett Trois or US-05 for the rye IPA.

 

No brewing, but working on putting a kegerator together. Mini-Fridge purchase and parts arrived last night. Time to start drilling holes.

 

I'll be sourcing ingredients for my stout rebrew. Jumping on the Mexican hot chocolate bandwagon with another giant imperial stout. I love taking trips to penzies....

 

Transferring 10 gallons of Kolsch to secondary for a 6-8 week lager.

 

I will be brewing on Monday on my day off after (hopefully) the Pats win on Sunday.

 

Hoping to wake up early & do 2 batches on Sunday. IPA & Coffee Blonde. Going to go to mash simultaneously and let the blonde sit wrapped up in blankets for the additional time.

 

Although Brett Trois on that beer sounds awewsome, I would go with the 05 unless you have a fresh slurry of the 644 sitting in a mason jar. That yeast needs a larger starter or stepped starters a week in advance.

 

I am hoping to get a brew day in this weekend. I put together a recipe for a Hoppy Red Ale. I don't have my recipe on me right now, but from memory it is something like:

9lbs Pearl
3lbs Red X
8oz Carastan
8oz Light Carastan
2oz Pale Chocolate Malt

About 1.070 OG
Hopped with a boatload of Columbus and Nuggetzilla (Experimental Hop I got from Yakima Valley Hops)
WLP041 Pacific Ale with a 1.6L stir plate starter. First time with this yeast.

 

Smoked Dunkelweizen. Thanks again @JohnSnowNW on the malt advice yesterday. Picked up a new grain bill, with 5lbs Weyermann Wheat Malt for the base. I'll keep you posted on the end result in about 2 months!

 

Brett IPA sounds good for lemon drop. Still deciding what to use mine on. Leaning towards an ipa or saison.

I plan on brewing a single hopped ipa with nuggetzilla and a stout. Probably will transfer a sour to secondary also.

 

That is excellent information that I was not aware of, cheers to you! My initial thought was to do the brew with 05 just to see if I enjoy the malt bill and hop schedule, then try with Brett Trois on a later batch.
A local brewer gave me some advice, bad or not I am not sure, that I should ferment the beer clean first then add the Brett... What I've read with Trois makes me think I may not get the burst of overripe tropical fruit that I am aiming for. Ah, what a great life of experimentation we lead.

 

No brewing for me, I have 3 beers fermenting right now, I am drilling an extra hole in another bucket lid to prep for a closed transfer on a still fermenting Galaxy IPA.

 

You try to clone Congress st? That is one of the beers I'm going to try to make this weekend.

 

Yeah, WLP puts a lot less cells in their Brett packages compared to the Sacc strains. And it is recommended to use a pitch rate for hybrid yeast strains compared to ale strain counts. I would definitely use the 05 now and then rebrew with the Trois. I actually did that recently, but I did 10 gallons split to the 2 different yeasts. I am definitely enjoying the Trois more.

 

No, but I ended up with something fairly close accidently. I was shooting for an almost all Galaxy IPA, but used Warrior and Columbus for bittering, turns out that Congress street is almost all Galaxy with small amounts of Columbus used throughout.

I was going for about the same ABV. My malt bill is very different though just German Pilsner malt and a little white wheat.