lets see your full Fermenters

Chocolate Orange Peel Stout and Promised Land Stout(milk and honey stout) brewed yesterday.





Special Harvest Ale(Belgian Golden with Peach and Brett) and the back carboy is a Sour Belgian Golden.





Banana Wine

Special Harvest Ale(Belgian Golden with Peach and Brett) and the back carboy is a Sour Belgian Golden.

Very nice love the sours!! WesleyS

Do these count?

Darkness said:

Special Harvest Ale(Belgian Golden with Peach and Brett) and the back carboy is a Sour Belgian Golden.

Very nice love the sours!! WesleyS

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Thanks. Those are both from August. I'll probably be bottling the Special Harvest soon. The Golden Sour has a ways to go.

Belgian dubbel

[ame]http://youtu.be/XnGhx6Wl_ps[/ame]

Autumn amber ale

My version of the Kingly IPA.....more hops!

Peanut butter stout going crazy!

hungry4hops said:

Peanut butter stout going crazy!

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Is that a blow off container or a Small's :cross::cross: Those Yeast are Happy Happy Happy

The one filling up is a Dry Stout. The one hopping is an American Amber Ale.

My first one brewed yesterday is bubbling away. Dead Ringer extra kit.

WesM63 said:

My first one brewed yesterday is bubbling away. Dead Ringer extra kit.

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Welcome to a new world. You'll never look back!

English brown honey ale on left and American bock on the right
I'm excited

My fermenters don't like light...

DoubleAught said:

Do these count?

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What in the world are those fermenters, and where did you get them??

My humble little brewery

[email protected] said:

The one filling up is a Dry Stout. The one hopping is an American Amber Ale.

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Cool....

Wd2048 said:

Welcome to a new world. You'll never look back!

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Yeah, no kidding. I brewed the one gallon version of Dead Ringer. That was the best brew I made. I'm kicking myself for not going all in on the 5 gallon version.

1Mainebrew said:

Whatever in the world are those fermenters, and where did you get them??

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I'm part owner of a little nano-brewery, we do 1 barrel batches and those are our fermenters. They'll hold 80 gallons, big one in back is 120. I can't think if the brand off hand, and I have no idea where the other owner got them.

Well we did 60gal today and total we have 140gal going


Had a blast today and can't wait to drink it next fall

All-galena black IPAs. US-05 on the left, WLP500 on the right.

Janets Brown Ale Clone

Black IPA, Real Root Beer, Belma Pale, Sweetwater 420

barnbrew said:

Mines empty, haven't had a chance to fill it yet.

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I super jelouse even if it is empty.
Nice setup.

Jaysus said:

BELMA / Marris Otter SMaSH:

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Nice. I'm also waiting for my belma smash to finish.
Curious to try it..

Irish Dry Stout

My red rye ipa.

Yooper's Dogfish Head 60 minute IPA recipe:

Cascadian Dark IPA and Peach Cider

Oh the first pic of 2013 are rolling in. You guys make me want to build ferm-chamber

Weizenbock
With my carboy security firmly in place

That is my first try at meads. Now the long wait.

Gingerbread Stout

BIAB, no chill, ferment in kettle and serve in keg ftw, cheers!

wilserbrewer said:

BIAB, no chill, ferment in kettle and serve in keg ftw, cheers!

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Interesting. How long have you been fermenting in the kettle? No infection or oxidation issues?

I've been fermenting in a kettle for a few years. Usually ferment 10 - 14 days, then transfer to a keg, let that sit warm for another week or two and then cold condition and serve. The intention is to get it out of the kettle not long after active fermentation subsides. Sometimes I seal up the kettle w/ plastic wrap / plastic bag and a string wrapped tight. No issues to date, try it, airlocks are for aging not fermenting IMO! I brew ales that are intended to be consumed fresh, say within 2 months and will be stored cold...if I was looking to store warm, or cellar the beer for a year I may not be as cavalier, as infection and oxidation occure much faster at higher temps...but how quickly does infection or oxidation happen in a 30 some degree keezer? I doesn't IME.
Beer is pretty resilient to infection and oxidation IME if basic care is used...ESPECIALLY during active fermentation!

A thing of beauty - Suicidal Blond Pale Ale and Alley Cat Amber

Here are the Lambic Ladies. Turbid mashed Lambic each pitched with different bugs:

Wyeast Lambic Blend
Bugfarm 6
Various dregs (Cantillon, Drie Font etc)
East Coast Yeast Bret Blend
Brett Trois
Brett C

All will be used to blend with my 25 gallon wine barrel that has Bugfarm 6, in 12-24months from now.