Who's brewing this weekend? 7/20 - 7/21 edition

Discussion in 'Homebrewing' started by inchrisin, Jul 19, 2013.

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  1. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I'll kick us off. I'm hoping to sneak in a partigyle beer sometime late Sunday. If not I still have to keg 10 gal. 5 cream ale and 5 American wheat. I'm looking forward to see how both shape up.

    Cheers!
     
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Not me...got some bottling to do for a camping trip and general maintenance issues. Damn the luck!
     
  3. ventura78

    ventura78 Pundit (972) Nov 22, 2003 Massachusetts

    18 gallons of Belgian dark strong and 6 of a wheat beer planned for wednesday. I'll start making the starters on saturday.
     
  4. pittvkyle7

    pittvkyle7 Initiate (0) Apr 16, 2007 Connecticut

    I'll be kegging my Saison, and my American Wheat.
    I did a single decoction mash for the Saison, and for the American Wheat I'll be adding some raspberry extract.
    I was I was brewing 18 gallons of anything!
     
  5. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    No brewing for me. Probably going to keg my Classic American Pils (Saaz, Liberty, Sterling) and my New School Amer Pils (Simcoe, Mosaic, Calypso). Still trying to decide if I want to bottle my not sour Berliner or add Brett and fruit and wait a few months. Building up a Lacto starter from grains and apple juice in a CO2 purged 2L that I will step up a few times to kill off unwanted bacteria, then pitch some into my Brett L primary Our Bruin to sour for a few more months.
     
  6. Sean802

    Sean802 Initiate (0) Jul 14, 2013 Vermont

    I'll be brewing 2.5 gallons of a simple table saison with French Saison yeast and coriander + orange zest while my grossly miscalculated 7.5% saison with grapefruit and lemon zest ages a bit more..
     
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  7. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah


    How many pounds of grain will that be?
     
  8. ventura78

    ventura78 Pundit (972) Nov 22, 2003 Massachusetts

    The dark strong will use 52.72 lbs and the wheat has 16
     
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  9. jlpred55

    jlpred55 Initiate (0) Jul 26, 2006 Iowa

    Galaxy and Pacifica IPA. Overnight mash of 93% Rahr PA, 3% c-10, 3% Flaked Oats. Bitter with a little Magnum and then 1oz each Galaxy and Pacifica @ 15, 10, 0, DH. US-05. First time using the Pacifica, we shall see!
     
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  10. cavedave

    cavedave Grand Pooh-Bah (4,157) Mar 12, 2009 New York
    In Memoriam Pooh-Bah Trader

    Gonna brew 2 gallons of a chocolaty and thickly sweet stout to add to my underwhelming session Porter (at bottling) and hopefully fix it. Dry hopping my Mosaic/Citra Pale too. Wed. is now my reg. brewday, and doing a Berliner Weisse.
     
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  11. oach

    oach Crusader (447) Jul 8, 2009 Illinois
    Trader

    Honey Pale Ale for the wife and neighborhood. Not my favorite beer but a crown pleaser.
     
  12. TheMonkfish

    TheMonkfish Initiate (0) Jan 8, 2012 Chad

    Doing a back to back batch this weekend, one imperial mint stout and one imperial peanut butter & chocolate stout.
     
  13. OddNotion

    OddNotion Pooh-Bah (1,915) Nov 1, 2009 New Jersey
    Pooh-Bah

    I will be a consumer this weekend. I need to clear space in my kegerator to get my Hop Bursted APA on tap. Its been try hopping and carbonating but I need to get it into the fridge. I will be bottling about half from the keg for a BBQ next weekend.

    I have a couple recipes designed, I just need to order the ingredients. I might be waiting until late August or early September before brewing again, its just way too hot in my apartment when brewing.
     
  14. TheMonkfish

    TheMonkfish Initiate (0) Jan 8, 2012 Chad


    Have you done overnight mashes in the past? I've thought of doing them in the past (huge time saver) but had heard that there's a risk of souring.
     
  15. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    I'll be doing a partigyle of sorts this weekend. First running's will be for a German style wheat, I'll cap that with a some additional grain and use the second runnings for a French Saison.
     
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  16. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    Planning to keg my American Wheat tomorrow. As a nod to Gumballhead it has been sitting on Amarillo hops for the past 5 days.
     
  17. mugs1789

    mugs1789 Zealot (611) Dec 6, 2005 Maryland

    Kegging and dryhopping my Zythos IPA.
     
  18. jlpred55

    jlpred55 Initiate (0) Jul 26, 2006 Iowa

    Yes, lots of them. Never had one sour or even taste sour. My last one was an 11 hr mash of a 10 gals of Blonde Ale, 100% Pale Ale Malt and it finished at 1.010 from 1.048. I mashed in at 158 and when I stired it after I woke and took a temp reading it was sitting at an equalized 144F (pretty standard drop for me). You are going to have spots where the mash is colder than others after that long, like the edges and top, etc. The middle stays fairly constant, IME. But you also need a nicely insulated tun and as extra measure I also wrap mine in a good high quality sleeping bag. I mash inside in the winter and leave it outside in the hot garage in the summer to help with the temp drop as well.

    I mash the majority of my beers like this. It is really ideal for anything that isn't going to require a lot of body. This is a key way I can get up and have my brewday finished before my wife of kids are even out of the rack. Plus, there is a little cooled wort waiting for my son when he wakes up, he loves it.
     
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  19. Beerontwowheels

    Beerontwowheels Initiate (0) Nov 22, 2009 Maryland

    I'll be brewing OldSock's 100% Brett Brux Trois IPA. Had the starter on my new stirplate since Sunday, just put it in the fridge this morning so I can crash and decant.

    I have to decide whether I should brew in 95 degree heat tomorrow or 85 degree heat with Thunderstorms on Sunday. Leaning towards Sunday.
     
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  20. mugs1789

    mugs1789 Zealot (611) Dec 6, 2005 Maryland

    I also mash overnight and for the same reasons. The only off-flavor that I might have experienced from the overnight mash was when mashing a stout. The highly roasted grains may have contributed extra astringency/bitterness from the long mash. I can't be sure, as I didn't also brew a control beer.
     
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