Who's brewing this weekend? 9/27

I'm brewing next Friday but starting the process on Sunday. First stage of the starter on that day, the second stage on Tuesday. Doing up 20 gallons of a Belgian IPA.

 

Haven't brewed in a while but might knock out a simple pale or ipa with what ive got on hand.

@Fireslayer if that's a first use 5 gallon barrel I would be very very surprised if you age it past a month. I recently did a big 1.125 stout in a barrel and was pushing the limits at a month for the 1st pass through it. Tons of bourbon vanilla coconut and booze. It's aging in a keg on tap. Delicious but totally fucks my morning up if I have more than one glass. Puts me to sleep!

 

Two brews tomorrow both taken from Michael Tonsmeire's (Oldsock) American Sour Beers.

First one will be Pyle Style Lambic using Wyeast's Roselare and some Cantillion dregs. Unfortunately I won't be using a barrel, but plan on using some French oak cubes.

Second brew is based on the Bretted Petite Saison. I increased the gravity to 1.060 and will use East Coast's ECY08 and East Coast Brett Dirty Dozen in the secondary.

I'm interested to see what comes from the dirty dozen. I have a second one I may use in the lambic as well or find another beer for it.

 

Back to back brews tomorrow afternoon noon for me. 10 gallons of a huge 1.15 og ris and 12 gallons of a sour peach using ng wild peach dregs.

Have some great beers to sample while I'm at it too!

 

I'll be brewing my first beer this Saturday. Been lurking on this forum for awhile so it's nice to get to post on one of these Who's Brewing? threads. 3 gallon batch of a clone (or perhaps a rough approximation given my experience level) of Mean Old Tom from Maine beer company, a stout with vanilla. Extract plus a mini-mash since it needs some flaked oats. Feel like I've prepared fairly well so hopefully it comes out OK!

 

3 years ago at this time of year, I brewed a "Lambic" with yeast I cultured from blackberries and peaches. Added dregs over the course of a year. Aged about 1.5 years in the bottles. Won Best of Show in February. Stepped up the dregs and re_brewing 11 gallons of the original recipe. 6 gallons will go in a wine barrel in 2 weeks, the other 5 in a Better Bottle. The yeast is going to a brewery in town who I will be brewing this recipe with on a large scale to see multiple full size wine barrels. Also jumping my IPAs and IIPA into new kegs (off yeast and dry hops) and dry hopping a keg of American Sour I brewed with another local brewery in town. Already mashed in the 11 gallons for tomorrow morning's brew. Sipping IPA.

 

Gotta bottle the session rye IPA. Other than that, nada.

 

Brewing an Imperial NW IPA with Citra and Mosaic (inspired by Fresh Squeezed), adding vanilla beans soaked in rum to my Imperial Pumpkin Ale and dry hopping a SMaSH IPA with Vienna and Galaxy. Also bottling what's left on a keg of a Pliny clone.

 

No brewing this weekend, still getting my scupture ready, just need pumps and im good to go. Bottling up a pale ale tho.

 

No brewing, bottling a big all grain barleywine that has been patiently progressing.

Cheers

 

Just got word from Portland, Oregon that my inlaws' hop harvest is ready and I'm getting a nice package on Monday...looks like I'll be brewing a Homegrown IPA Monday!!!

 

Two batches of stout underway. I finished off an Oatmeal Stout about an hour ago and I'm bringing up the rear with a Dry Stout. I'll use Notty for both and compare the two. They should be similar, but not so much that I can justify doing a double batch or something sneaky to just fill the mash tun once.

It's perfect weather here for brewing in IN.

 

I picked up a half gallon of non-pasteurized fresh apple juice and some honey at a farmers market, and some Lavlin 71B. Ceyser time.

 

Schwarzbier :
4.5 Munich
4.5 Vienna
8 oz Roasted Barley
6 oz Carafa II
4 oz Caramel/Crystal Malt - 80L
1 oz Hallertauer @60
1/2 oz Goldings, East Kent @ 15
1/2 oz Fuggles @ 1
Yeast 2124

 

Brewing a wannabe 5.5 Gal Fantome Hiver clone:

Fermentables:
8 Belgian Pils
2 Caramunich
1 Aromatic
2 Table Sugar

Hops:
2.5 oz Hallertauer @90 & .5 @ 15

Yeast:
2L Fantome Hiver Dregs Starter

 

Same thing I never got to last week. 10gallons of IPA. I think I will go with a half hour boil since all the hops are going in at 15 minutes or less, save for a small bittering charge.

Nothing fancy, all Pale ale malt with a touch of sugar to OG60. 3 ounces each of Chinook and Columbus at 15 and 5 minutes with a little Bravo for bittering. DH with 2 oz of each hop per 5 gallons.

Hey, new harvest coming up, gotta use up these hops.

I have 2 packs of Workhorse. Never used workhorse. I figure I should get 80% attenuation for a FG of 10.

Just weighed the grain so we have begun.

Good luck all!

 

Had to call this one off. I found 2 large cracks in my cooler near the outlet. Seeping some black crap.

Time for a new cooler. At least I have the grain ground.

 

Brewed a Maple Pumpkin Ale today. I hope to have it done by Halloween, but that might not be feasible.