What's in your fermenter(s)?

Got a Czech Budvar Clone in the lagering chamber and a Sam Adams Summer Ale Clone in primary.

Just tried the SA summer ale the other day. Pretty good,but tastes a lot like a shandy to me...

My taps are dry.
There is 10 gal of Dubbel in the fermentor but I'll give it 3 weeks before bottling and kegging.. can't wait to taste it.

Ii'll be ale to keg 5 gallons of my "All About the Chin" Chinook IPA, dry hopped with Chinook and Simcoe. Very excited to see how this one is going to turn out.

I have 5 gallons of Strawberry Skeeter Pee happily bubbling away right now.

I have a little less than 5 gallons of Real Ale Firemans 4 clone. My first all grain brew.

Nothing. But last night I kegged 10 gallons of a Little Sumpin' Sumpin' clone that had been in carboys for 9 months!

I got into a vicious cycle of "I'll brew/keg next weekend" and hadn't even checked the chest freezer for at least 6 months. It was set at 41 degrees and there were no visible signs of infection, so I decided not to dump it. The uncarbonated samples tasted pretty good, although they may need another round of dry hopping in the keg.

I've purchased a lot of new equipment over the last few weeks and hope to get back in the swing as soon as I get my garage cleaned out and build some shelves to store my brewing equipment. <-- More procrastinating.

Well one 5 gal has air another 1 gal has air.

One 5 gal has 100 Year War IPA (dry hopping)
One 5 gal has my (unnamed) Pale Ale
My 2.5 gal still has wine goin for SWMBO

Gonna go to my parents tomorrow and rack the wine there into secondary and take back my 8 gal fermenter so I can do my Xmas time Andy's Mint Chocolate Stout to get ready for the holidays.

Just dawned on me I burned up my drill last brew. Need to replace it so I can brew tomorrow and sat. So if I find a new drill in time it will be an ipa or pale ale and who knows what else. Might as well do 10 gal batches too.

DrunkleJon said:

Just dawned on me I burned up my drill last brew. Need to replace it so I can brew tomorrow and sat. So if I find a new drill in time it will be an ipa or pale ale and who knows what else. Might as well do 10 gal batches too.

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Or be a man and hand crank haha

Apfelwein, and Red Rice Wine.

Coffee Stout and CranApfelwein

Westmalle Tripel clone just finishing up active fermentation. FG=1.008. 9.7% ABV

Hulud said:

Or be a man and hand crank haha

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Haven't found a crank for my MM yet.

Put an American honey pale ale in the bucket last night. This am saw big bubbles!

The carboy has a dry Irish stout that will be bottled tonight. That brings my pipeline up to 4 beers in the bottle! I have been a busy brewer since 2/13. Then I can rest a bit (a month or so...) before I go AG!

Amber pale ale (simcoe, fuggles, and goldings) dry hopping on some extra goldings I had laying around.

5.5 of Amarillo Pale Ale & 5.5 of Kalamazoo Knockoff Ale(Two Hearted clone)

5 gal of 3 crops with s05 yeast
5 gal of 3 crops with nottinham
2 1/2 gal turbodog with peanut butterpowder,cocoa nibs and vanilla
2 1/2 gal turbodog with vanilla
2 gal marris otter centennial smash

King Brian's Common Room ESB
Walker's Gruagach 80/-
Bee Cave Brewery Rye IPA

The new thing is a wheat beer. I've never actually made beer before.

Breakfast Stout
Lil Sparky's Nut Brown
RIS
Wookey Jack
Apfelwein
Carrot Wine

Saison
American Rye
Robust Porter

Along with aging:
Wee Heavy
Old Ale
Foreign Extra Stout with Brett C.

Hank's Hefeweizen

Both 5.5 gallons and one week in: tripel with American hops and an imperial red rye.

Just started yesterday on an APA, eventually to be dry-hopped with Sorachi Ace and green tea leaves.

I've got a Belgian Dark Strong with guava and piloncillo sugar and then with 2 oz of Southern comfort soaked oak cubes added for 2 weeks.

An ipa and tomorrow I try my Grapefruit Honey Ale from the fridge.

9 gallons of my White Pepper Rye Saison and 3 gallons of Wild Berry Rye Saison (sour mash and saison yeast)...

Stauffbier said:

3 gallons of Wild Berry Rye Saison (sour mash and saison yeast)...

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Yum, my brother just did a sour saison. Enjoy!

In secondary I have a belgian Ipa with willamette and saaz using WLP550.

Primary I have a belgian specialty ale with coriander and candi sugar using WLP550 cultured from previous belgian ipa batch. I am bottling half with cartelized raspberries and the rest with dextrose.

Imperial stout
Chocolate raspberry porter
Mexican hot chocolate porter
Honey brown
IPA

10gal of a simple Belgian fermented with Abbey ale yeast (wlp530), to 5gal which I will add 2g of chopped rosemary leaves (in the keg), and to the other 5gal of which I will add lemongrass and lemon verbena (also in the keg; amount TBD).

My Berliner is in secondary on brett L. and B. and I have 4.5 gal of the AHA's Pointon's Proper dark mild going with 3724 (Belg. Saison) that will go onto that same brett cake with oak cubes after I bottle the Berliner.

Anglo-Texan fresh summer ale (whwat, pale, and pilsner nalts w/ smaller amounts of victory and caravienna, fuggles & willamette hops, and Nottingham yeast. Time will tell!

10 gallons of warrior/cascade pale ale; one fermentor dosed with a blend of US05/WLP002, the other dosed with a blend of WLP500/WLP550.

Muenchen Helles in primary, black imperial IPA and regular IPA in bottles conditioning.

California Cream Stout and Big Hoppy Steamer in the secondaries. (Been liking the Wyeast 2112 lately.)

Empty primaries means I needed to hit LHBS today -- got the ingredients for a Two-Hearted Ale clone, that's tonight's project.

(When you master synchronizing the steps of a PM batch with the kid's bedtime ritual ... mashing & boiling when you need to, and brushing teeth/reading stories/tucking in when you need to ... it's all good.)

bigbeergeek said:

10 gallons of warrior/cascade pale ale; one fermentor dosed with a blend of US05/WLP002, the other dosed with a blend of WLP500/WLP550.

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The one time I tried blending yeasts I didn't like the outcome. Got some crazy esters from it. I don't actually recall which yeasts, though. They weren't quite as compatible as the ones you used, if I remember right. I think it was a European yeast of some kind with American chico...

Pitched yeast yesterday on a wheat beer! Thinking about dry hopping and making it a hoppy hippy wheat beer

5 day-old Red Chair NWPA clone
2 week-old Irish Red Ale
3 week-old Wry Smile Rye IPA (plan on kegging later today)
Almost 2 month-old RIS bulk aging in a secondary