Who's Brewing This Weekend 7/25-27 Edition?

Bottling a Pale this weekend, "Sloppy Drunk Sex on a Saturday Night", 2-row, Vienna, Crystal 20, Canadian Honey malt, Cascade and Centennial with Nottingham yeast.

 

4th weekend in a row...it's going to be a hard one though. 4th berliner, 3rd is souring, 2nd is fermenting, 1st is on raspberries.
1st one gets bottled this saturday, 2nd goes into secondary, if it's not still tasting horrible it's going on apricots, 3rd is being collected, boiled, and fermented, fourth will be brewed sunday. And in between all of this im driving 4 hours north to Tampa on saturday.
Need to hit up homebrew store first thing Saturday morning to get ingredients and a second airlock. I can do it though, the payoff will be worth it.

 

That's not a bad idea! I think one of them won't be fruited simply due to finance, damn fruit costs more than the beer LOL.
Especially considering this trip to Tampa, and upcoming Marshall Zhukov...damn...I should have a yard sale next week.

 

No brewing here... consumption weekend and tasting my saison to see how it is progressing.

I made a wine yesterday, but thats not beer related.

 

Two all grain batches on Sunday topped me up. Spiedel Solera and all of my carboys are full up. I'll be trying my best not to crack open a bottle of framb that probably isn't quite ready yet. I see that Temptation is out, hopefully that'll help distract me!

 

Brewed an ESB this past Tuesday. Finished up a Saison this morning that I mashed last night. Saison has a touch of orange zest, black pepper and coriander added at the end of the boil, and 3725 to ferment.

 

I'll be dry hopping a Tank 7 clone on Saturday. If time permits I'll grind up the grain for my next brew, a tangerine tripel.

 

Freezer cleaner IPA. Mosaic,Amarillo and Cascade with a Citra dry hop. GP/C40, US05.

Cheers!

 

I wish I was doing some brewing.. I'm so behind, it's driving me nuts.

I've got yeast in the fridge that is nearing it's death... Need to make some starters up.

 

If you manage more MZ, let me know man.. I'd work something out with ya!

 

Did an English ale while drinking Belgian double hombrew.

 

My club's annual home-brew comp is this weekend, so no brewing. Helping organize and finish off judging 600 entries. Expecting an exhilarating combination of stress, beer, and fun.

 

Flanders Red

 

Haven't had that (brew?) in awhile now

 

Brewing 10 gallons of saison. Going to try out a new local manufacturer's version of their saison yeast (Inland Island is the company's name) on half of it and our standard White Labs strain on the other half. Did the same thing on an IPA a few weeks ago with their California Ale yeast and LOVED theirs compared to WL's...going to try and see if there's a pattern.

 

Bottling a spelt malt saison that had bunches of sterling late. Should be tasty.

 

Anglo/American Pale Ale. With Rye. Sort of becoming the house beer I think.

 

FW Double Jack clone with harvested Bells yeast

 

brewing 1 beer today, and 2 tomorrow.
1 decided to brew the Fullers 1910 AK
2. Farm house ale , a classic Saison, stolen right out of the farmhouse ale book. hey I am not proud.

cheers!

 

I'll be attempting Jamil's Harold-Is-Weizen recipe from "Brewing Classic Styles". Partial-boil extract brew though. Will be my 2nd brew ever and I'm looking forward to making way fewer mistakes this time!

Also, my first brew ever (Belgian Pale Ale) will have been conditioning in bottles for 2 weeks and I'll be trying it. Excited.

 

Kegging and fruiting and dry hopping and drinking, but sadly no brewing.

Picking black and red raspberries tomorrow morning for Berliner. Michigan Brewers Guild fest tonight. Can't complain too much I guess.

 

Brewing 5 gallons of a simple saison for friends and family and Saturday, and then on Sunday I'll be brewing a stout that will be served at an event in October.

 

Bottled a Kolsch Tuesday, and brewed a Dubbel on Wednesday.

Both from Brewing Classic Styles. my 15th and 16th batches since I started brewing in November, both all-grain versions. The Kolsch was finished fermenting in 2.5 days...finished at 1.010 down from 1.052. Insanely fast. ramped up temp a few degrees and let it clean up for 5 days, then bottled. Hope to cold condition for a few weeks after they've carbed up.

The dubbel is on day 2 of fermentation, bubbling happily. gonna start ramping temps tonight from 64 to 70 over the next few days. Hopefully it'll finish low.

have a great weekend! cheers!

 

I've done the IPA and Ordinary Bitter from BCS (all-grain) and they came out very well. I think you'll be pleased!

 

Bottled 3 gallons of saison with Omega Yeast Labs Saison Monster, Bottled another gallon of saison with 3711 and Brett Brux, through a gallon on raspberries, and put dregs of Love Child #4 in another gallon.

 

Brewing a (hopefully) 12% Dark Ale with Cherries, Chocolate and Chipotle destined for my new 10G Rum Barrel. I am calling this beer "Fat Satan" and hoping to do a similar, very large, barrel aged version each year with different flavors. Let me see how this one works our first

 

I brewed a classic Belgian tripel last night. I'm planning on DH'ing it with some Nelson for a little twist.

 

Yes. Got my wort on the boil right now! Brewing something inspired by the photo and later the recipe posting of VikeMan's Rasberry Grisette. Actually my favourite photo so far on the WHAYDN thread.

Basically it is an extract (plus 500g CaraPils steeped) brewed wheat beer that I plan to primary ferment with Safale WB 06 and rack onto rasberries (only 300g) and secondary with Brett thieved from Saison Dupont dregs.

 

Err, maybe you should tell me more. It seems this could be a good opportunity for me to learn something. I've been under the impression that Dupont Saison (3724) yeast is a strain of Brett. Here's what I'm doing:

Batch size 23L
3L Wheat LME
500G CaraPils
Northern Brewer 28g at 60 min
Saaz 28 g at 10 min
Safale WB06.

After primary fermentation I plan to rack onto 300g rasberries and throw in the dregs from a bottle of Saison Dupont which I plan to build up to a 500ml starter.

Thanks for the advice in advance.

 

I'm brewing right now! An Oktoberfest pitched using the cake from a helles I made with the White Labs 860 Platinum Helles yeast - which so far has fermented 15 gallons of helles!

 

I don't think so. Where did you hear that?

 

I didn't. I'm sure that I read somewhere that this will finish down near 1000 FG and assumed it was Brett. Can someone put me out of my misery and explain what the Dupont strain is and what I can expect with the recipe I'm brewing.

 

Sorry for posting off topic. I want a Saison (minus the Brett). Should I primary ferment with WB06 and then secondary with a starter from the dregs? Should I raise the temp for the Dupont yeast? Tks.

 

Noted. The wort is chilling as I write. I'm going to pitch the WB06 on the lot tomorrow and save the Dupont dregs for another day.

Thanks for the help.