hagar
"Well-Known" Member
Grains for a big blonde in the MT next to me. I'm using homemade candi sugar in this one. I was surprised at how easy it was to make. 
So who's brewing this weekend?
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I'll be starting later this morning on my first AG brew. A BIAB Grapefruit Pale Ale. I'm a tad nervous.
catdaddy66
Well-Known Member
That's a GOOD nervous! Good luck, you'll do well.
Brewing an all German hopped IPA tm alongside of either the redo of my mess up of a cream ale or.. a saison which some will have a 'secondary' with either lambic Brett or roselare. I'm actually brewing WOO, FML. I hate being busy
Brewed an Imperial Stout today... 1.096. Damn, so close to double digits.
Brewing a variation on BierMuncher's Centennial Blonde. Using the same grain bill but Columbus for bittering (because I had some) and Exp Lemon Zest for flavor and aroma additions. Also using 1098. This will be a test batch for a keg I'll be bringing up to a week on the lake in August.
I'll also be kegging a saison made with Wyeast 3711 French Saison.
I'll also be kegging a saison made with Wyeast 3711 French Saison.
deere322
Former Sloper
10 gallons of Grisette today.
catdaddy66
Well-Known Member
Gonna have to I think! My daughter's friend has taken a serious liking to my beer and has helped me reduce my inventory over the last month or so, which means I need to get brewing. Have two batches ready for bottling but have about 4 batches worth of bottles to be filled.
Now I have to decide what to brew on Father's day.
Now I have to decide what to brew on Father's day.
I'm brewing a British dark mild tomorrow AM. First batch in a year, and if it pans out it'll be my first successful batch since '13. Fingers crossed!
currently mashing a grapefruit hibiscus gose.. summer girly beer, but damn it's tasty!
DrunkenCanuck
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This weekend is sour beer theory crafting time.
4 Lbs of 2 row
1 Lb of Wheat Flake
1 Lb Red Wheat Breiss
.05 Oz Ahtanum hops
.05 Oz Hallertau hops
White Labs liquid Brettanomyces Yeast
Doing 3 gallons and will be separating the wort into 1 gallon fermenters. Gonna let them ferment for as long as possible.
4 Lbs of 2 row
1 Lb of Wheat Flake
1 Lb Red Wheat Breiss
.05 Oz Ahtanum hops
.05 Oz Hallertau hops
White Labs liquid Brettanomyces Yeast
Doing 3 gallons and will be separating the wort into 1 gallon fermenters. Gonna let them ferment for as long as possible.
stella_tigre
Queen of the Upper Mississippi
Just about to kick the Flat Tire Crone. A nice mixed hop pale ale hitting its stride, and the CCC IPA going to keg tomorrow. So tomorrow's brew will be a session PA (<5%) with Amarillo and Cascade, to keep the summer pipeline flowing.
dstockwell
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3 gallons of American Brown.
catdaddy66
Well-Known Member
Heating the strike water for an APA. Kind of a spur of the moment decision but I have to refill the pipeline. Looks like brewing will continue for the foreseeable future!
BigCrazyAl
Well-Known Member
5.5 gallons of a lemon summer blonde in the fermenter last night. Excited to see where it ends up.
My first batch in a long while. British dark mild. Man did I miss the smell of hops in the kettle! View attachment 404723
Did 10 gallons yesterday, one mash then split into two kettles. Had a few hiccups, mash got stuck three times and then decided to stick even worse when draining before the sparge. Then I miscalculated the sparge and wound up with only 3 gallons of the IPA and 4 of the Blonde. Gravity was at 1.058 , so after I took 1/2 gallon of the Blonde and added it to the IPA, topped the rest of the way with water. Took them down to 1.052 so no great loss. I THINK I kept track of which one is which (both in identical buckets) but I forgot to mark them. So one will get dry hopped and the other will sit. Neither has taken off yet (mildly concerned, using Notty which usually starts with a bang) but there's foam present and some pressure in the airlocks. I need both of these ready next week as I'm down to half a keg of Scotch ale, and about 2/3 keg of a jalapeno amber that is for the husband (I don't like it but he does).
Dcpcooks
Well-Known Member
Brewing a wedding beer for my God child today. Kinda cool!
Belgian white with orange peel and coriander. Second generation forbidden fruit pitch from the test batch.
It's a White Wedding for all you old rockers
Belgian white with orange peel and coriander. Second generation forbidden fruit pitch from the test batch.
It's a White Wedding for all you old rockers
Genghis
... and the banned played on.
5 gallons of cream ale yesterday. 5 gallons of ESB today.
Boil day for a grapefruit hibiscus gose that's been kettle souring since yesterday.. This is the most complex boil I've ever done.. Salt, coriander, grapefruit, hibiscus, oh and hops! All at different times
Brewed a clone of Deshutes Fresh Squeezed IPA this morning.
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HB English Stout, mild, w/coffee, bourbon, coconut.
Invertalon
Well-Known Member
Brewed an IPA yesterday, a nice step away from all the NE IPAs I have been doing lately. I wanted something completely opposite side of the spectrum.
This one is designed to be intensely bitter and unbalanced. OG of 1.056 (expected FG of 1.008-1.010), approx. 6% ABV. Using good ole Chico.
100+ IBU with a nice collection of dank hops Columbus, Nugget, Simcoe, Centennial and Chinook. 3oz of Chinook alone as my bittering charge at 60min, on top of 1oz of Columbus as a FWH. The only other additions at 15min and flame out. For the dry hop, a bit of color with a small amount of Galaxy and Citra (with a bulk of the dry hop being Simcoe and Nugget).
Water profile is very high in sulfates (350ppm) to further accent the bitterness/dryness.
Grist was a bit more robust with additions of munich, vienna and flaked wheat on top of the 2-row. Touch of carapils and 60L (5oz or so to bring color to 5 SRM).
This one is designed to be intensely bitter and unbalanced. OG of 1.056 (expected FG of 1.008-1.010), approx. 6% ABV. Using good ole Chico.
100+ IBU with a nice collection of dank hops Columbus, Nugget, Simcoe, Centennial and Chinook. 3oz of Chinook alone as my bittering charge at 60min, on top of 1oz of Columbus as a FWH. The only other additions at 15min and flame out. For the dry hop, a bit of color with a small amount of Galaxy and Citra (with a bulk of the dry hop being Simcoe and Nugget).
Water profile is very high in sulfates (350ppm) to further accent the bitterness/dryness.
Grist was a bit more robust with additions of munich, vienna and flaked wheat on top of the 2-row. Touch of carapils and 60L (5oz or so to bring color to 5 SRM).
Well after a year break, I finally brewed this past Sunday. Partial mash IPA, it's been way too long, and it felt good to be back brewing again. Now if this life thing could just stop getting in the way.....
Morrey
Well-Known Member
Man...that grapefruit hibiscus beer is fit for a "King"....or as you say...fit for a "Queen" as well!
I'd drink one right along with ya' my friend.
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I've made this before...a while back...I let the boil go 90 min, turned out super good, a bit more caramelized and chocolatey then Dead Guy and still super yummy
I'd gladly do a bottle trade with you and send you some (assuming it turns out as good as it smells in primary, of course
)
I will be brewing my nice and balanced house IPA on Thursday. This time my middle son will be home to brew with me, so it will be an awesome day!
John
John
Morrey
Well-Known Member
I'd gladly do a bottle trade with you and send you some (assuming it turns out as good as it smells in primary, of course
Absolutely! I have a pretty good pipeline of 10 beers now, so we can compare notes when your Gose is ready. I have a Watermelon Gose recipe I'll be doing soon as well.
I gots da brewin' jones again, but my post-fermentation pipeline is backed up, no cold storage space left. I'm thinking a 10 gallon batch of pilsener can lager for 3-4 weeks in the ferm fridge while a couple of keg slots open up.
I do have some wy2206 yeast in the fridge I'll have to start building up...a lot...and half a bag of Briess pilsener malt...and some Saaz, Tettnanger, Hallertau...
Looks like a plan...
Cheers!
I do have some wy2206 yeast in the fridge I'll have to start building up...a lot...and half a bag of Briess pilsener malt...and some Saaz, Tettnanger, Hallertau...
Looks like a plan...
Cheers!
I have almost the same plan! My pipeline is backed up, but I'm just going to make 5 gallons of pilsner and cold store it in my ferm chamber with a party tap for "samples" until a keezer tap opens up, then I'm brewing 5 gallons of festbier to lager until October
Dang it's nice having two row on hand. Bought a full bag for last brew day and still have 28 pounds left. Plan for this weekend is doing an Arrogant Bastard clone, subbing in Columbus for the Chinook since that's what I have. All I need to get is the adjuncts, and I'm thinking about tweaking it a bit with a very small addition of something smoky to push the malt flavors a bit. I can't smoke my own grain (yet) so was thinking some cherry smoked malt or some smoked wheat or rye. Or maybe something roasty. Or maybe reducing some of the first runnings...ah the possibilities!! And it's only Tuesday!!! Is it Saturday yet?????
I just read an article yesterday in a BYO mag I found laying around the house. It said the exact same thing you just said about smoke malt. I've never made a smoky beer, had a couple but wasn't crazy about it. Just be careful with the smoke on the bastard.
I wished I could brew this weekend!
