Who's brewing this weekend? (July 18, 2014)

Sounds like a refreshing recipe.

I'm brewing my third Berliner in a row, same recipe as my last two.
First one is fermenting away, second is souring.
Get to start picking fruit soon =D First up is 4.5# of raspberries.

 

Indianapolis Microbrew Festival is going on this weekend. I'll be volunteering there and getting a few slurries together. No Berliner Weisse this weekend. I'll have to pull double-time next weekend.

 

Got a two-week-old yeast cake begging to ferment an American Stout. Prejudging our home-brew comp Saturday and Sunday, so hopefully get to play hooky on Friday and get'er done.

 

10 Gallons of Hefe wort
5 gallons will get 3068
5 gallons will get BugFarm

 

Just boiled 1 gallon of water and 2.5# Demera sugar with some citric acid down to 1/2 gallon. Brewing 15 gallons of Belgian Blonde with it Saturday. 10 gallons is getting pitched with slurry from a Saison I just did with wild Sacc isolated fro VA air by Jasper Yeast. The other 5 gallons is getting a few Brett strains (a couple from Jasper in there too) plus Cascade's Lacto. After primary they will be blended into a 14 gallon wine barrel with more Lacto strains and maybe some pedio. Give it 6 months. Draw off 5 gallons, add in 5 gals of something else. Solera time baby.

 

Helles/Maibock of sorts with mostly Vienna malt. Building up a 5 L stir plate starter for Sunday. I'm using Wyeast Octoberfest blend. It's super malty, uber clean.

 

No brewing this weekend, but we will probably bottle our Flanders Red and put it away to age for the next year. It is down to 1.004, after about six weeks in the carboy.

 

Brewing an ipa but I am not sure of the hops yet. Picked up some Motueka and Zythos which I haven't used so at least 1 of those will be in the mix. Also brewing an imperial stout that I am going to add around 6oz of bourbon to that had vanilla beans, cocoa nibs and oak cubes soaking in it.

 

No brewing for me. Just some miscellaneous brewing related tasks/checking progress from my 3 batches brewed last Saturday. Finally have my other brews carbed up in the kegs and ready to go!

 

Well, after being on hiatus for 7 months due to a demanding work schedule in combination with building a new house, I'm back to brewing. I have one beer on tap currently, a historical IPA recipe from Steele’s IPA book. It has come into its own in the last month but I need a whole lot more, so this brew:
Overnight mash
RO- build
11 gals of 100% Rahr Pale Ale wort to 1.050
All crystal hops to about 20 IBUS @ 45m, 10m, 0m
5.5 gals will get US-05
5.5 gals will get something else (haven’t decided) and 2 oz of Crystal dry hop. 1968, 3522, ????
Want these to be on tap in 3 weeks so clean/speed is of the essence.

 

Doing a dusseldorf Altbier (based on BCS recipe adjusted for my system and my predictions of what the judges will want). My last entry for Roberts Cove Germanfest comp. This is the local beer of where the decendents came from in Germany. I'll probably bottle a few for the comp and enter the keg in the people's choice comp. I'm hoping my historically accurate style and name (North Rhine Altbier) plays well with the peeps.

68.25 % Pilsner Floor Malted
15.17 % Munich Malt MB
7.58 % Aromatic
3.79 % Caramunich Malt
3.32 % Acidulated Malt
1.90 % Rice Hulls

0.70 ozs 37.56 Magnum 60 mins 14.00
0.50 ozs 2.30 Tettnang 15 mins 4.50

Wyeast 1007

 

Doing a Maine Beer Co Lunch clone, I love that stuff.

 

not much to do except transfer a lager to cold conditioning. shoulda already done it, but I figure it's a lager and an extra week or so in the primary won't hurt anything.

having a house party type thingie with bbq, beer, and bands (inc my band, naturally, plus my old band and some misc assorted). hoping my accidental beers that are bottled will be ready by then. one, a sam adams summer ale clone, accidentally got dry hopped big time, while the pale ale/ipa thingie that was supposed to get dry hopped, well, it didn't. I'm sure they'll be drinkable (the pale ale/ipa thing probablywon't suffer much at all). the sam adams thingie might turn out a little odd....

 

10 gallon batch of a session IPA grain bill will be based on stones San Diego County session but I'll hop with Nelson, Amarillo, Citra, mosaic. 5 gallons will get London Ale 3, and the other 5 will get 029 Kolsch. really digging what kolsch yeast does in a hoppy beer

 

Planning on a 100% Brett Trois saison, using an overnight mash for the first time. Then hoping to follow up with a RIS for this winter. Also have an IPA that needs bottled... Looking forward to a busy Saturday morning.

 

A stepped-up version of one of my better batches lately. Taking my American Bitter (4.2%) and making it a hop-bursted APA (5.5%). Citra, Chinook and Tahoma (new daughter of Glacier).

10 lbs Golden Promise
5 oz C-15
1.5 oz C-120
2 oz Amber malt
2 oz Acidulated Malt

.5 oz Chinook at 15
.5 oz Citra at 5
1 oz Chinook at FO
2 oz Tahoma at FO
.75 oz Citra at FO

 

Brewing batch 2 of 3 of pumpkin ale for a wedding in October. Simple NB recipe. Bottling a blonde ale and racking pumpkin batch #1. Phew.

 

Where at in Ohio? LMK how the overnighter goes.

 

I'm in Columbus - grew up in the 330 though (taking a wild guess based on your username). Hopefully everything goes smoothly. Just trying to cut down on the brew day a little.

 

Bottling my hefewiezen, and brewing a weizenbock to pitch on the cake.

 

Going for a red IPA to use up some of the leftover hops from the last IPA brewed a few weeks ago. Not sure of the grain bill just yet but working with:

Czech Saaz
Falconer's
Mosaic
Calypso

 

I am making an SMaSH, German Vienna with Toasted oats and Willamette, finish with the US-05.

 

Does brewing today count? I just finished up a double IPA using Centennial, Columbus, and Citra. Always fun using 1 lb of hops for a 5 gallon batch.

 

Brewing a pte clone tomorrow, using NB hop shots and a shit load of simcoe Amarillo and Columbus and centennial in the fo and whirlpool additions.

 

Brewing up 10 gallons of an IPA and a hoppy saison. Belgian pils, 2 Row, and Crystal 15 for the grains (1.062 OG if I hit my numbers). Hopped heavily at whirlpool with Mandarina Bavaria and Amarillo (Same for dry hops). 5 gallons getting a healthy pitch of 1056 and 5 gallons getting a healthy pitch of WLP565 and WLP644.

 

Yes, pretty much from the moment the post goes up until the new one next "weekend" counts.

 

No brewing for me, again.

Really want to get another sour going. I have a fermented out batch of a second batch of scotch ale, that I was playing around with.. It's been sitting on some oak for a while now, I'm super tempted to toss in some ECY02 Flemish in it, and see what comes of it for shits and giggles.

I might try and brew tomorrow, depends how I feel, and how the kids decide to be tomorrow.

 

Got up at 7:30, started the sparge, boiled for 30 minutes, racked to the Better Bottles, pitched the yeast, cleaned up. Done. Love overnight mashing.

 

Bottling my West Coast style IPA tomorrow. Hopbursted with primarily Citra, Simcoe, and Amarillo. Has a little Columbus and Centennial in it too.

 

I brewed a 10 Gallons of Hefe wort today (49% Floor malted wheat, 49% Belgian Pils and 2% Melanoidin)
Five gallons got Wyeast 3068 and five gallons got ECY01.

A sour batch from last July got racked on top of 10 pounds of tart cherries from the farmers market today.
Then kegged a triple berry (frozen mix) sour.

As if that wasn't enough work, I made a quick extract beer to rack on top of the year old sour cake, RR Oak and more dregs while mashing the hefe wort.

Currently enjoying a beer I named Cherry Funk, a sour using last years Michigan Tart Cherry harvest.

Full Circle!
Cheers!

 

Citra IPA.

The recipe looks a lot like the extract version of APA IPA except with all Citra. Splitting for two yeasts, Omega Labs DIPA (Conan) and Wyeast 1275 Thames Valley Ale. I really like both of these yeasts and the contrast between them. If it comes out close to Zombie Dust, I'll brew it again with 1968 London ESB.

After an all day all grain saison brewing with friends last week, it was nice to get a quick extract batch in by myself. It's just a little after 10 in the morning and the wort is already chilled.

 

Brewed my pte clone yesterday, here's a pic of the hop's. 2.5oz of pelletized hops and three syringes of NB hop shots, this was for a 2.5 gal batch.

 

Holy crap those hopshots are dark...maybe just the lighting?

 

Finally had some tart cherries show up in town. Pulled a couple gallons off the solera for a kriek, so topping it up again.

 

That was my thought. My hopshots, albeit, not bought pre filled, look like straight up lupulin juice.

 

Brewed up 10 gallons of 1.065 IPA. 85% two row, 15% Munich. Splitting fermentation between Vermont Ale and US05.
I also cut up and froze 5 pounds of peaches and 5 pounds of kiwis which will be added separately to two carboys filled with Berliners.

 

Just finished my first brew in a long time. 10 gal pale ale with 9oz in the last 20 min. 2oz per 5 gal keg dry hop set aside.

Split it between some Mangrove Jacks British strains.
Cheers

 

Yea, pretty dark but I've used them before and they don't seem to effect the color. They melt into a green/brown color once you put them in the wort. By the time I go to chill the wort you can't see any of the color but you do get a bit of oil sheen on top of the wort. I will say I learned one thing from using them and that's to let them warm a bit before adding, if you pull them straight from the fridge and add them they tend to bead up and stick to the sides.

 

Bottled up 18 gallons of an Orval clone tonight with my co-brewer. Glad it's done.