Who's Brewing this Weekend: After Christmas Edition

Brewing a Biere de Garde tomorrow, which will end up as my 100th batch bottled. Might bottle something. Might brew something else. Got a bit of unexpected time off (contractors taking a bit too long on the new place).

 

I will be purchasing ingredients tomorrow for a dunkel lager and a session saison. Not sure quite yet when I'll brew though.

 

Just did my second all-grain brew last weekend (two-hearted clone). Hit my OG dead on, so I'm super excited about that. Brewing a brown ale in the morning, probably keg it in the new corny keg I got for Christmas.

 

Bottled 18 gallons of a La Chouffe clone the other night and ground up more grain for the next batch. No brewing for about 2 weeks.

 

I finally got an airlock on the beer I brewed on the solstice when we unexpectedly had mid-50s for afternoon temperatures. That and a quick re-cleaning of the equipment in case I get to pull it out again before March. Winter projects include bending a wort chiller into my larger kettle, and getting a kettle valve onto the 20 gallon pot I have been using for the past year without one.

 

I'm brewing Midwest Supplies Hopstache Black IPA but could use a little help.

See related post here: http://beeradvocate.com/community/threads/midwest-supplies-hopstache-black-ipa.141060/

Cheers!

 

Brewing the Holey Moley clone from October 2013 BYO. How could you go wrong with Cascade and Amarillo?

 

Brewed my 2nd batch ever yesterday from a kit dead ringer IPA, hope it turns out!

 

Actually, I am not at home nor close to my bro's, so can't brew. I am however, getting a few really cool things for my ten gal system build, like some great plate metal for use behind the heat shields, and as mounts for the burners and such, and even a couple of powerful electric motors which may result in never needing to use human muscle power to lift anything heavy related to beer production again! Wheels are turning, shit's about to evolve like so many Darwinian finches!

 

Brewed a porter:

5 lbs 2-row
3.5 lbs light DME
.5 lbs chocolate malt 350
.5 lbs crystal 40
.5 lbs Special B
.25 lbs carafa II

1 oz willamette at 60
1 oz centennial at 15

wlb 002 english ale yeast

Here is a homebrewing question if anyone sees. I often get a decent amount of diacetly in my homebrews. About 4-6 weeks in the bottle always clears it up, but how can I reduce this from the get go?

 

Bump up the temperature at the end of fermentation and don't bottle so quickly.

 

Brewed 3 batches of my XX bitter clone over 3 days, and used the same recipe for each (all Belgian pilsner malt, hallertauer and brewer's gold hops) but used a different yeast for each batch: 3522 with one, 3724 with another, and starter from De Ranke bottle dregs for the third. Will be interesting to see how the 3 batches compare.

 

Two days ago I got my Continental Pilsner brewed (that was originally scheduled for this past Monday).

95% Belgian Pils
5% Munich
2.5% Vienna
2.5% Carahell
6 oz total split between Cz. Saaz and G. Hersbrucker, some added every 15 min
WLP833 German Bock yeast

90 min SI Mash at 154 --> 148 F
OG = 1.058
Bitterness = 46 IBU
Color = 4.0 SRM
Fermenting at 48 F (and currently bubbling quite nicely)

Also started the dry hopping on my Cascadian Dark Ale that I brewed on Black Friday.

 

Bottling a Northern Brewer Black IPA tomorrow. Took a vacation day Friday and brewed a gift from my brother- NB Extra Special Bitter Extract kit. Glad I put the blow off tube on!

 

Brewed a pumpkin ale today that included 4 cans of puree pumpkin in the mash. Added brown sugar and pumpkin pie spice to the boil. Fermenting in my new SS technologies stainless brew bucket. OG 1.065

 

Brewed a partigyle batch yesterday yielding 5.5g of 1.115 OG English Barley Wine + 10.75g of 1.044 Special Bitter. Also kegged 10g of Nut Brown Ale.

 

I am brewing an american pale ale next weekend, I stole the hop schedule from that brew and am adding a touch of wheat and crystal to the grist. I have used a touch of both hops in the past and enjoyed them a lot.

 

Bottled a bunch of stuff today, and will brew tomorrow. I've got too many "odd" beers on tap right now - Spanish cedar-aged IPA, smoked oatmeal stout, etc. They're all good, but I rarely want to drink more than one. Going to brew a simple, anytime ESB.