Who's Brewing this weekend 3\20-22?

Friendship and devotion inspired ipa (i hate the word 'clone'). Just got a chest freezer and johnson controller, no more 'cellar temp' fermentations

 

All signs point to me brewing a Stone IPA, uh, inspirational beer tomorrow night. Second time doing BIAB, 2.5 gallon batch, and I'll be adding Clarity Ferm to the fermenter to try and make this one gluten-free for a friend. It'll also be my first time brewing outside, which I'm not really looking forward to, since the temperature will be right around freezing. But the missus isn't so hot on the hop-oil deposits that my indoor brewing was leaving on the walls, so it has to be done. I'd better give the burner a test tonight, though, since I haven't used it yet.

 

^lol

 

Not this weekend, but next week over Spring Break, I will be brewing and fermenting 10 gallons of test batch Saison. 1.037 OG, shooting for 1.002-1.003 FG, 100% ECY20 Brett nanus. Bottled with my house wild blend. 1/2 the batch will get chilled through the CFC plain. After that batch is in I will toss a handful of grains into the kettle to steep for 10 minutes before running the remainder through the CFC. There are some rumors that nanus won't finish on its own... so if not, then the wild culture will go in early.

 

Second brew going down Sunday. A double IPA and my first all grain. New Johnson controller for fermentation, and a recipe I came up with myself. This should be very interesting!

 

11 gallons of wit.

Maybe half will get blueberries, we'll see.

Found a vile of the wit yeast we like to use in the fridge that expired last October...tried waking it up with a starter and stir plate (made Tuesday night) and still not much activity besides a little bit of condensation in the Erlenmeyer flask. Will probably need to get a couple new viles before brew day...

 

I'm making a blood orange hefe. Sort of.

I couldn't find true blood oranges, so i went with some cara cara oranges I got at Trader Joes.

They taste delicious, so what the heck.

 

Belgian Pale/Amber. One of my favorite session-ish beers that I don't get to drink too often is Fat Tire. I love the malt flavor profile in that beer. But I usually wish there was a little bit of Belgian character. Maybe it's the fact that the brewer is called New Belgium, but I keep wondering what a Belgian yeast would do along with a reasonable facsimile of the Fat Tire grist. So that's what I'll be attempting, with Wyeast 3522 (Ardennes).

 

Will be brewing an English Pale Ale tomorrow and bottling an American Wheat Ale.

 

Using up all of the specialty malts that haven't been earmarked for other purposes in a hoppy porter of sorts.

 

Maybe, if UPS delivers in time for me to get a starter going. It would either be a mosaic/trois pale ale or a hoppier version of a Kolsch-style using a couple oz of late addition Hallertau

 

I'll be brewing a Nut Brown Ale (my wife's favorite style), dry hopping an IPA and bottling another IPA. This will be my 5th batch and I'm totally hooked. Nice to have a pipeline on the way...

 

No brewing for me, but the wit will be getting 5 to 10 lbs of peaches to sit on for a week or two, and the saison will be going into secondary with sofie and red swingline dregs. Then she sits for a while. The HF dregs were slow to start, the lacto took over and before it got out of control I pitched Forbidden Fruit to get some sacc action in the saison. She smells like farts now. Hope the brett adds some tropical notes to counter.

 

I'm brewin!!

Planning on a blonde grist.. Pilsner, 2 row and a little vienna, a little C10 or C-40 in there perhaps for some color.

Hopped with probably Hallertau Blanc exclusively, but might think about Mandarina Bavaria in there.

Going to use lager yeast for it more than likely. Going to keep it sessionable if possible.

Then, I'll probably do a Xtra pale perhaps.. Extract for bittering, Lemon Drop, Nelson, and Mandarina Bavaria in there. Dry hopped with Huell Melon and something else.. Probably Nelson.

If I can manage 3 beers.. I'll probably do a sour wort Berliner.. pils/wheat.. or perhaps do some Pilsners, Munich, Vienna, and Wheat with some C-10 in there, mash real high, and pitch some ECY20 in there and let it ride to start my yearly sours up again..

Will be racking my soured stout into the bourbon barrel, and MAYBE.. just maybe.. bottling/blending an imperial sour saison.. Or kegging it and bottling from the keg..

 

I'm brewing a beer inspired by Stone Delicious IPA this weekend. Lemon Drop, El Dorado and Calypso.

 

I'll knock out a double batch of nut brown tomorrow. I'll use the infamous recipe from homebrewtalk and I'll ramp it up a little bit.

 

My wife and daughter were out of town this week, so I brewed a single hop Jerrylo IPA and single hop Caliente IPA, along with a Berliner Weisse. After kegging a White Stout this weekend and freeing up a fermentor, I'm going to brew up either a Two Hearted clone and use Ringwood Ale yeast (first time using that yeast) or my first American Sour Ale that I'll eventually age on some inoculated oak staves from a Wicked Weed Oblivion barrel.

 

Got an early start on the weekend by dry-hopping my Ruination clone and testing out my propane burner. I think I'm finished using leaf hops in a carboy, it's a pain to get them in and they don't want to sink into the beer. I drank my hydrometer sample and it seems promising. This is my first all-grain batch, and despite being incredibly cloudy whiled fermenting, it is now by far the clearest beer I have made. Taste was decent, too, although I'm definitely hoping for a stronger hop presence once it's done.

 

Making a a porter this weekend with a boatload of dark grains, going to try a different steeping tactic to minimize acrid flavors.