Nightshade

Recipes 

3bbls Hefeweizen
3bbls Dunkelweizen
3bbls Irish Red

corkybstewart

Recipes 

Got a rye stout almost finished fermenting.

Horseflesh

Recipes 

5 gal of quad from a High Gravity Brewing extract recipe, using WLP530. It's been in for 2 weeks and if it hasn't hit FG yet, it is close. Going to leave it in for at least a week longer but gravity stability is the deciding factor. I started it at 66F and ramped it up to 72F over a few days, based on advice I got about that strain of yeast.

rejart

Recipes 

oxiclean.

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Primary: Belgian Dubbel
Bottled: Belgian IPA, Mild, Wild Saison
On Tap: Graf, English IPA, Belgian Blond
On Deck: Scottish 80/-, RyePA

Piratwolf

Recipes 

fermenting:
5gal Belma/Williamette Special Bitter

conditioning:
5gal Patersbier I
5gal Tart Cherry Farmhouse Braggot
5gal Apfelwine
2.5gal Brett BGS (hopefully not infected!)

kegged & carbing:
5gal Citrus Saison

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Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.

DrunkleJon

Recipes 

Its in the sig.

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On Deck: Wheat of some sort
Fermenting:Apfelwein, Centennial Blonde
Kegged: Cream Ale, Apfelwein, Pale Ale, Octoberfest
Bottled: American Amber/Red Ale

SiriusStarr

Recipes 

2.5 gallons of apfelwein destined to be spiced that is currently making my entire house smell absolutely horrendous, much to the ire of all around (this is the first stinky fermentation they've had to endure ).

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Kitsune Brewing Co. (Add me on Untappd.)
Fermenters: Empty while I move. :-(
Aging: Unnamed Holiday Apfelwein
Bottled: Autogynephilia (Tropical DIPA); 7 Stairs (Cascade Pale Ale); Fractured Loyalty (Belgian Strong Pale Ale); Generosity (Belgian Witbier)
Planned: Maudite Dubbel-ish Belgian Thing; Dessert Stout; Dunkelweizen. Nom nom.

krackin

Recipes 

Just did up an DIPA PM. I'm out of everything except yeast now and waiting on a delivery Thurs.

The Delta faucet in the brew kitchen bit the dust during cooling but worked it out. Had enough flow to cool the wort even if water was flying everywhere. Priorities, man, always priorities. Repairs on that tomorrow. During clean up I grabbed a 6 gallon glass carboy full of cleanser and tore the top off it and blew out the sides. Bleach went all over so at least everything is sanitized.

SudsyPaul

Recipes 

Fermenting:
5gal Tax Evasion Lager (which is a Canadian Ale)

progmac

Recipes 

I've been on a brew kick. Four brews in four weeks. That is a lot for me. From oldest to youngest --

Saaz ESB (wyeast 1028)
Baltic porter (WLP810)
Classic rauchbier (WLP830)
Dussel altbier (wyeast 1028...very cold)

Also --
Cider with s-04. Still going after 8 weeks. WTF?

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на здравје!