Who's brewing this weekend? 9/20/14

@scurvy311 congrats!

I will be moving my dry hopped kegs to the fridge tonight to chill and carbonate some before I jumper them off the hops and yeast into clean kegs next Monday. Need to clean out my keg fridge really well and get all the bottles out of there to make room.

It is possible that I might squeeze in a brew day on Saturday. I am waiting on a green light from a local brewery that is going to brew an 8 barrel batch of my Lambic to age for a year in 4 wine barrels. I have the yeast pretty much built up, but need to brew a 10 gallon batch to harvest the cake from for a 1 barrel batch that will supply the yeast for the other 7 barrels. Once I get the green light from them I will brew. Hoping I get the email for this weekend or next.

 

No shit! This sounds awesome. Where did you get your bugs?

 

Dialing in a porter recipe. This is the last brew day before I become a dad...

 

Original pitch for my Lambic I cultured from blackberries growing wild over the fence from my neighbor's yard (previous house) and organic peaches from a local farm. Over the course of aging it got lots of dregs from commercial and homebrew sources. Aged in the bottles for 2.75 years. Cultured up a few bottles worth to a 1/2 gallon starter. Pitched that (a few months old) into 6.5 gallons of pre soured wort from another collaboration with a local brewer. Will pitch that yeast slurry harvest on 10 gallons of the original recipe, then harvest that for the 1 barrel.

 

At first light on Friday I brew my Cherrywood-smoked Amber Ale (no wild yeast in sight for me).

 

no wild yeast in sight for me

Hey . . . I got Orval dregs munching away on a Saison, just top-cropped 100+ml of Westmalle yeast, and scored a 4-pack of Heady that will be harvested. But tomorrow will see good ole US-05 in action.

 

Just brewed up a batch of punkin ale, a seasonal favorite at my house. I use canned pumpkin but I like to use good quality spices. I use a pumpkin spice blend from the Spice and Tea Exchange, and the mix has cinnamon, ginger, nutmeg, allspice, pumpkin powder, cloves, orange zest, star anise.

 

Bottled 3 gallons each of passionfruit (lillikoi), guava and raspberry berliners, in addition to racking some english mild, funk town pale ale and saison into 2 liter bottles for carbonation.

Brewing 5 gallons milk stout and 5 gallons vanilla and chai spiced milk stout (5.5% version of http://www.beeradvocate.com/community/threads/matrimonial-milk-stout-imperial-sweet-stout.182525/ ) for wife's annual 500 person food and wine tasting event. I'm bringing my beer and pouring alongside some of the pros, as one of the live auction items is a 20 person, six course paired food and beer tasting, with my beer and a local chef's cuisine (He tried one of my IPAs at an event and liked it enough to ask me to do the event with him... stoked).

 

Gonna brew on Sunday but I am not sure what it's gonna be. I have ready available wlp530, 1056, wlp300ish and 2412 any suggestion ?

 

Bottling the vanilla RIS. And maybe the American Table beer.

 

Congrats on the kiddo!

 

No brewing, but kegging a hopped cider and a wet hop APA.

 

I work through the weekend, but I have Monday off. I'm still trying to figure out a way to do a double batch of stout and have one be a dry stout and one be an oatmeal stout. I think I'll have to wait on one of them and I'll do a cream ale on the back end of brew day. I haven't brewed in a few months. This should be fun!

 

I will try to give it a go this weekend. I do not have alot of time to brew lately. 88.5 hours last week, gotta make hay while the sun shines.

I have a sack of 3L pale ale malt, a freezer full of hops and 2 packs of Workhorse yeast. I see 10 gallons of obscenely late hopped IPA in my future. Weather permitting, unless I fix that garage door too.

Good luck!

 

Brewing up a SMaSH IPA with Vienna malt and Galaxy hops and I might brew up a super chocolaty imperial stout too.

 

@MaltLickyWithTheCandy and I are brewing a pliny clone this weekend. Our first DIPA and full volume boil.

 

First brew since spring doing 10 gallons of Bohemian Dark Lager and 5 gallons of Belgian Triple. I should be able to watch a lot of football doing this on Saturday!

 

Mash the same wort for both, split the boil, add instant oatmeal in a muslin bag in the last few minutes of the boil on one. You can also steep some other crystal or roast malts in the oatmeal version if you want any other character shifts (check out the new BYO ). I did it with a split of Wit base for a Gumballhead Clone and a Wit. @OldSock used it once on a stout. As long as sanitation is up to par you won't have to worry about the starches being a food source for bugs.