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

Discussion in 'Homebrewing' started by jbakajust1, Jul 24, 2014.

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  1. FFreak

    FFreak Savant (1,065) Nov 10, 2013 Vermont

    FW Double Jack clone with harvested Bells yeast
     
    #21 FFreak, Jul 25, 2014
  2. azorie

    azorie Pooh-Bah (2,471) Mar 18, 2006 Florida
    Pooh-Bah

    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!
     
    #22 azorie, Jul 25, 2014
  3. Curmudgeon

    Curmudgeon Savant (1,110) May 29, 2014 Massachusetts
    BA4LYFE Society

    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.
     
    #23 Curmudgeon, Jul 25, 2014
    azorie and Jmitchell3 like this.
  4. dblab33

    dblab33 Initiate (0) Dec 9, 2011 Michigan

    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.
     
    #24 dblab33, Jul 25, 2014
  5. Danny1217

    Danny1217 Initiate (0) Jul 15, 2011 Florida

    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.
     
    #25 Danny1217, Jul 25, 2014
  6. Jmitchell3

    Jmitchell3 Initiate (0) Apr 2, 2013 Arizona

    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!
     
    #26 Jmitchell3, Jul 25, 2014
  7. Jmitchell3

    Jmitchell3 Initiate (0) Apr 2, 2013 Arizona

    I've done the IPA and Ordinary Bitter from BCS (all-grain) and they came out very well. I think you'll be pleased!
     
    #27 Jmitchell3, Jul 25, 2014
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  8. fastenoughforphish

    fastenoughforphish Initiate (0) Nov 14, 2012 Illinois

    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.
     
    #28 fastenoughforphish, Jul 25, 2014
  9. jimpdx

    jimpdx Crusader (414) Jan 10, 2012 Oregon

    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 :slight_smile:

    [​IMG]
     
    #29 jimpdx, Jul 25, 2014
    inchrisin and fastenoughforphish like this.
  10. Scope4Beer

    Scope4Beer Zealot (677) Sep 28, 2009 Pennsylvania
    Trader

    I brewed a classic Belgian tripel last night. I'm planning on DH'ing it with some Nelson for a little twist.
     
    #30 Scope4Beer, Jul 25, 2014
    bgjohnston and azorie like this.
  11. BILF

    BILF Initiate (0) Jan 9, 2010 Israel

    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.
     
    #31 BILF, Jul 25, 2014
    Last edited: Jul 25, 2014
  12. jbakajust1

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

    Tell me more? I was not aware that Dupont has Brett in it?
     
    #32 jbakajust1, Jul 25, 2014
  13. BILF

    BILF Initiate (0) Jan 9, 2010 Israel

    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.
     
    #33 BILF, Jul 25, 2014
  14. randal

    randal Initiate (0) Apr 21, 2004 Colorado

    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!
     
    #34 randal, Jul 25, 2014
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  15. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I don't think so. Where did you hear that?
     
    #35 VikeMan, Jul 25, 2014
  16. BILF

    BILF Initiate (0) Jan 9, 2010 Israel

    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.
     
    #36 BILF, Jul 25, 2014
  17. jbakajust1

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

    Dupont's house yeast strain is actually 4 strains, 1 is more dominant than the others. The dominant strain is believed to originally be a red wine yeast that adapted to fermenting malt sugars. If you dump Dupont dregs into your batch it won't do anything. I would start building it up into a full starter and then use it to ferment a Saison in a couple weeks. If you want Brett I would buy a bottle of Orval, build up the dregs to 500ml, and throw the bulk of that yeast slurry into your batch. If you want more funk ferment the Weisse yeast for a little more clove which the Orval Brett will convert to funk and barnyard. If lower funk then ferment for banana.
     
    #37 jbakajust1, Jul 25, 2014
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  18. BILF

    BILF Initiate (0) Jan 9, 2010 Israel

    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.
     
    #38 BILF, Jul 25, 2014
  19. jbakajust1

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

    @BILF If you want a Saison w/o Brett I would build up the Dupont dregs to a full starter over 2-3 steps, then ferment the whole batch with it in the 70s, and skip the dry yeast. That WP06 yeast is a Hefeweisse strain which would not give you a Saison.
     
    #39 jbakajust1, Jul 25, 2014
  20. BILF

    BILF Initiate (0) Jan 9, 2010 Israel

    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.
     
    #40 BILF, Jul 25, 2014
    jbakajust1 likes this.
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