Brewing a Pale Ale right now.
Using up the rest of a bag of Belgian Pils. Today, the Abbey Single from Randy Mosher. Next week, a Belgian Strong Pale using the yeast cake from the single.
Pitched the yeast on a nice session strength (1.048 OG) Irish Red about an hour ago
i'll be brewing a bmc-clone for the neighbors tomorrow. i'll have my apa and pumpkin ale at the same time it's ready
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager
Fermenting: Concord Wine, ESB
Spur of the moment, I just decided to do a half gallon batch to try the local yeast I collected a couple months ago. The culture smells kind of sour and a little of bacon, so we'll see how this goes.
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Brewing up a Belgian Style Pale Ale that I'm going to hit with some Orval dregs at bottling. Can't wait to discover this after I forget about it for awhile!
mashing a pale ale and measuring hop additions right now
Brewing BMs octoberfast right now. 4 mins til first hop addition. Probably going to be my dogs last brew day which blows but at least its beautiful