Who's brewing this weekend 10-12 10-13

Doing a big candi syrup-driven quad with a mixed primary fermentation (2nd gen 3822 & 2nd gen Roeselare/bottle dregs/cherry goop).

 

brewing CACA (classic American creme ale) using nine pounds six row, three pounds flaked corn, and tettnanger hops (a fair amount, not too little, not too much). Bottling fresh hop pale ale.

 

Brewing the IPA I was thinking of doing last week. 90% GP, 8% Cara40L, 2% melanoidin, and if that's not malty enough for her, tough.

Backing of on the bittering hops from now on. First couple batches in the new place taste a bit more bitter than what I was getting from similar calculations in Philly. Harder water here, I suppose.

Maybe bottling a porter, time permitting.

 

Did a one barrel batch of Amber with a friend on Tuesday, and will be finally getting to either a Conan Imperial Red or a saison I've been meaning to get to after 1/2 day of work on Sunday, unless friends force me to go to Peekskill and drink beer, in which case it gets put off to Monday or Tuesday.

 

Doing a 100% Brett pale ale and an American wild ale with grapefruit and mandarin oranges!! It's been a year since a brewed last and I am stoked...two happy yeast starters sitting in the kitchen

 

If I find the time, a Dark Mild is next on the agenda. Just in time for my homebrew club's Real Ale Festival.

 

I'm gonna keg my house IPA this weekend, and get the first round of dry hop on it. Chinook and Amarillo going in first, followed by Simcoe with a pinch of Columbus.

If I find the time, I'll probably brew up my Chocolate Oat Porter I've had milled up for a couple weeks now and haven't gotten around to making.

 

Yep, brewing 2.5 gallons of my hoppy Belgian pale ale with Wyeast 3522 and brettanomyces B as secondary strain.

 

http://barclayperkins.blogspot.nl/2011/08/lets-brew-wednesday-fullers-1914-ak.html

In honor of fixing my truck to go by more malt and sugar.

its funny I put this in beersmith and my OG never seems to match up. Unless I play with the sugar numbers.

 

10 gallons of IPA with a fresh conan culture
and a 5g Belgian table beer as a starter for a big Tripel

 

No brewing planned, but I do have plenty of brewing related stuff to do this weekend:
Kegging and dry hopping my home toasted IPA
Bottling an English brown ale
Home caramelizing some two row for next weekends brew (west coast amber) , and getting that starter going.

 

Scratch that, I have a RIS to brew next weekend...needs to be done for a club competition in mid January. Three months might be pushing it.

 

Koelsch, baby! Stepping up the starter tonight and brewing tomorrow.

 

Saison Sunday!

Also will hopefully be drinking my 2 Hearted inspired IPA and kegging/dry hopping a blonde ale.

Also, tasting and potentially dry hopping my 100% Brett IPA.

 

I had to postpone my brewing until next week. But that's ok I'll be playing around in my brewery over the weekend anyway, experimenting, sampling, cleaning (ugh) and general futzing around.

 

Nothing brewing but tonight I'm bottling 5 gal of a cherry/bourbon stout dubbed Red Right Hand...

 

my son's birthday party Saturday, daughter's birthday party Sunday...ergo will be doing more on the consumption side than the creating side this weekend. Going to need a weekend after this weekend. Do have to wash some kegs and get a couple beers racked over.

 

German Kolsch here...Batch version 5 this time using Kolsch II yeast from WYeast and changed grain bill a bit as well.

 

Brewing on my new Pico Brew Zymatic. So awesome... Will crank out a batch of Pliny clone followed by a heady clone. Its been great since switching to it, no more back aches, missed hop additions or boil overs, since it of course doesn't boil anything. My only gripe is the slight corn aroma in some of the beers, but I'm pretty sure I just accidentally added some flaked maize to the grist.