LibertyBrewer

Recipes 

I did a honey amber on friday, and pitched it on a Nottingham yeast cake. On sat. I did 5 of Nierra Sevada pale ale.

I have 5 in a secondary, and 2 primarys full. Life is good.

motobrewer

Recipes 

Christmas Ale.

it feels good to be at max fermentation capacity!

flyangler18

Recipes 

The Roggenbier won.

sea2summit3

Recipes 

+1... I just hit mine as well! Two five gallon batches of cider and a nut brown

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"A bar is better than a newspaper for public discussion."
-Jim Parker

Primary:-
Secondary:IPA, just "IPA"
Bottled: Applewood Smoked Porter, Windy Bridge Stout, Maple Chocolate Pumpkin Ale, Maple Pumpkin Ale, California Steam, Black Cat Porter, Irish Coffee Stout
Kegged: Blackberry Stout, Nut Brown, Sweet Cider, Apfelwein #2, IPA, SNCA Clone

mmb

Recipes 

Twenty five minutes into the mash on Orfy's Hobgoblin and already have the grain measured, milled and ready for a standard 70/20/10 Dry stout.

First brewday since March 8th '09! Gotta take a break in the middle to run my dad to physical therapy and radiation, but at least I'm mashing again...

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White Dog Aleworks and Drafthouse

flyangler18

Recipes 

Sweet! Good way to get back in the saddle, Matt.

mmb

Recipes 

Thanks Jason.

Spent a few hours cleaning everything this morning and finding bits and pieces that were missing. Killed off the last of my flaked barley as well. Time to put an order in...

*chuckle*

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White Dog Aleworks and Drafthouse

humann_brewing

Recipes 

brewed a second attempt at what will hopefully be my house porter

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On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000, #73 Pale Ale 1.063 > 1.012, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

Thor the Mighty

Recipes 

"Farleywine"-a tribute to Chris Farley...RIP.

18lbs American pale 2 row
2.5lbs 120L

2.5oz chinook @ 90 min 73ibu aa=11.4 wt 50%
1.75oz chinook@ 15 min 23.7ibu aa=11.4 wt 35%
.75oz chinook @ 5 min 4.1ibu aa=11.4 wt 15%
1oz Columbus @ 0 min 0 ibu aa=14.8

extras: 1.5lbs Liquid dark candi sugar @ 15min
american medium toast oak spirals soaked in bourbon in secondary

mash: 1.25qts/lb @ 150.0*F for 60 minutes (6.4gallons @ 161.5*F = strike water) grain at 78*F

Batch sparge 3.5gallons at 170*F

OG @ 100% = 1.136, brewhouse eff= 75% = 1.102.

hit it spot on!

ferment with Nottingham dry yeast and WLP051. Airlock started popping within 3 minutes of me putting it on, and today its doing 90 pops per minute! WOOOT!

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You finally made it home! Draped in the flag that you fell for. And so it goes, the ashes of the wake!

flyangler18

Recipes 

If my work network issues aren't resolved tomorrow, I'll be tackling the Rye IPA that lost against the Roggenbier.