Who's Brewing this Weekend? March 28-30

Re-brew of a Black IPA recipe that we did a few months ago. This time, about double the amount of hops will go into the kettle and dry-hop because the last batch was underwhelming in the hop department. Doing this tomorrow. An easy five gallon batch, which is a departure from the 10 gallon batches (either one or a split recipe) that we have been doing recently.

EDIT: Also might throw some dregs from a sour into the secondary of a Belgian Pale that is souring.

 

Galaxy/Columbus DIPA with Pearl Malt, also helping a friend with his first brew, of course he got a German Hefe kit for Christmas, which is the one style I've never been happy with.

 

I would be doing hard cider or even lambic but can't find the yeast or any yeast for that matter and don't want to order anything online. Thought I could natural ferment hence the massive amount of fruit but apparently I still need yeast? I don't know since I've only made APAs and IPAs with dry brewers yeast at the time.

 

I saw this the other day and it looked interesting - an ESB infused with tea. I don't believe I've ever had anything like it... I scaled down the recipe a bit in case it's less than wonderful

http://beerandbrewing.com/VP4G2CwAACwAeedv/article/the-bitter-earl-english-pale-ale-recipe

 

Rebrewed a huge 1.110 OG RIS that'll get the mole stout treatment with oak cubes and bourbon.

 

I'm trying to learn my hops. Making an all Centennial IPA.

 

Another version of the house IPA. Trying out a higher level of chloride, pilsner base malt, 3:1 Mosaic to Simcoe hopping schedule, and fermenting with Wyeast London Ale III...all new tweaks.

 

I only liked my hefes after I started double decocting and used a blend of 3638/3068 or 3638 alone. Only way it was suitably dry and malty (melanoidens from decoction).

 

Bought a new 20.8 cu ft freezer to build a keezer (8 tap) with.

No brewing but moving operations to mother in laws and moving. Dry hopping ipa with Pacifica and Australian summer, next week second dry hop with Nelson and galaxy.

 

I definitely prefer some of the other weizen strains over the wlp300/wy3068. wlp380 or the wy3638 are my preferred strains, I find them to offer a bit more than just banana and clove.

 

I've tried double decoction, I've tried building up a starter from favorites and just can't seem to come anywhere near something like Weihenstephaner, to be fair it is a world class beer and it's not like my attempts have been horrible, just not top notch either.

 

I was inspired by a Berliner Weisse thread from last month and will be making a sour wort tonight or tomorrow. I am still debating with myself: fruit or no fruit?

 

Mashing in on a 1.065 IPA right now. 75% GP, 22% Munich & 3% Caramunich. 65 IBUs of Columbus, Cascade and Simcoe. New recipe, just looking for something new...

 

I"m about to get off my ass and get my rig set up outside.. It's cool today, but I've been putting it off and putting it off and putting it off. I need to brew and ned to dry hop a beer in the keg at the moment. Just trying to get motivated.

 

I hear you. Toughest part is getting set up. But once my liquor is heated, I'm ready to rock and roll. It's just a few degrees above freezing where I'm at. Hope you find your motivation.

 

Did some keg cleaning. Swapped an airlock for a blowoff tube on my Kolsch. Ordered a couple buckets because it's about time I do some replacements. Think I'll make some starter wort to get ready to step up some Brett trois to primary fermentation strain cell counts.

 

Brewing a sour blonde ale that will be put on Chardonnay oak cubes, figs, and blackberries. Also, brewing a sour mash berliner weisse. Still debating a fruit addition to the berliner.

 

60 today, but cool and windy... I managed to drag it all out, but havent really assembled it, or go anything together.

I cleaned some barrels, soaked in hot water, since one got so dry it kicked a hoop!

Plan to rack an IPA, and a sour stout to a keg and a barrel, respectively. Gonna mill up some grain tonight I think, maybe even assemble it all, get it all set up late, late tonight, and get my water in the pot, and then maybe wake up tomorrow and start heating strike water, and mash in on a session IPA with Mandarina Bavaria and Hallertau Blanc.

 

Brewing an American Sour Ale, based off of an older LA Folie recipe, tomorrow. Kegged a single hopped Jerrylo IPA this morning, dry hopped a single hopped Caliente IPA and possibly a Brett DIPA, depending on SG...drinking on an Amarillo Wheat IPA currently, before an Equinox DIPA. Life is good