Who's brewing this weekend?

Blonde Ale.

 

10 gals of British Blonde Bitter - HWT is warming up !

 

Bottling a pumpkin ale, pitching an IPA on the yeast.

 

Brewing a rye oat pale ale. First time using East Coast Yeast too, so that's exciting.

 

Yesterday brewed up an IPA with Simcoe and Centennial. For every Centennial addition, I doubled that amount with Simcoe.

 

Belgian Pale I planned last weekend. Kids are gone to the grandparent's all Sunday and it's above freezing! Brewing outside in the snow...

 

was planning on making a RIS, put it off for a week b/c I caught a cold and want to rest on Sunday

 

Just getting ready to heat my strike water for an Oatmeal Stout

 

In the process of brewing up a traditional Rauchbier. Smoked the malt myself with some beechwood I brought back from Germany.

By the way, the only thing better than a Hot Scotchy is a Hot Scotchy made with Rauchbier wort!

 

All mashed in and the HERMS is doing its job for the next hour

 

10 gallons of Brain Death Barleywine (5 gallons dry hopped, 5 gallons non-dry hopped).

10 gallons of Chai Spiced Imperial Milk Stout (8 gals to Bourbon Barrel, 2 gals unaltered).

 

I know it's not the right time of year but doing a hefe with my son tomorrow.

 

Bottled a Belgian Triple today along with a christmas beer.

 

Brewed my first beer yesterday! A SN Celebration clone. OG was pretty low 1.046 vs 1.064 recipe target but this was after adding water to the carboy after the cold break and we didn't mix the wort around before taking the reading.

 

Brewed a different version of my Chocolate Oatmeal Porter.

Used some MO, C80, Belgian Choc, Pale Cho, Black Pat, Flaked Oats, and hit it with some NB and Willamette, and a nice fat starter of London ESB. Tossed in some cocoa powder in the boil, and found a new dry as hell vanilla bean that I broke up and tossed in at 10 minutes in the hop spider for the hell of it.

Overshot my gravity by like 6-7 points, I had a really nice crush, and a good mash temp at 152*, a bit lower than I wanted, but only by a degree in a few spots.

Tasted delicious and oily going in the fermenter, and it's going ape shit this morning at 61*

 

Brewing up a smoked dark IPA.
1# peat smoked malt in the grist, total of 14# grain.
Northern Brewer for bitter, Chinook and Simcoe for aroma and flavor, White Labs Cry Havoc yeast.

 

Bottled a farmhouse ale. Dregs from the bottling bucket were promising.

 

My first homebrew! APA with centennial, cascade and liberty. Very excited, older brother guiding me through as he brews his own milk stout.

 

Did a cross between a ESB and brown ale with EKG and Fuggles.