What's in your fermenter(s)?

5gal dunkelweiezen. Smells like banana bread through the airlock

EdWort's Apfelwein
Yooper's house ale
Ewok Joe (Wookey Jack clone)
Kabe's Secret APA

On deck: Pliny the Bastid, Baluga (Narwhal clone)

After bottling my Kolsch tonight, I'm left with 5.5 gallons of lonely Lambic. Looking at about a month until I can brew again, but fortunately the pipeline is still quite full.

Irish red ale, ESB, tripel, apfelwein, cranberry apfelwein.

5 gal Yooper's house pale ale. 5 gal Imperial honey porter

5 gal Lady Liberty Pale Ale
5 gal Edworts Apfelwein
1 gallon dry Raspberry mead
1 qt sweet raspberry mead

Dunkelweizen
Amber ale
And the Mrs is brewing a ginger beer ( good excuse to get a third fermenter ).

In Primary: Old Ale,
In Secondary: Foreign Extra Stout with Brett C and oak.
Carbonating: Sweet Stout
Aging: Scotch Ale and a case of Apple Jack.
To brew next week: a parti-gyle Scotch Ale and Scottish 80/-

In Primary: Pumpkin Ale
Secondary: Air
Carbonating: Honey Cream Ale
Brew in 2 weeks: Trappist Ale
Bottled: White House Honey Ale, Blonde Ale

Brewed up the Pumpkin Ale yesterday and it smelled and tasted wonderful. Put 2 cans of pumpkin in the mash and one can in the boil along with McCormicks Pumpkin Pie Spice at flame out along with Cascade hops. Can't wait for this one to be ready!

Double chocolate milk stout.

Mini mash brew using a Cooper's OS Stout kit for LME and bittering hops.
Grains include canadian 2 row, crystal 120 and chocolate malt.
Other stuff: 8oz unsweetened Baker's chocolate, 1lb lactose.

It was put down over 2 weeks ago and there is still a layer of "krausen" on it. It appears to be about 1/8 to 1/4 inch thick, light brown in color and has very "solid" look to it.

I don't know if this is normal when you use real chocolate (first time doing this). I hope it doesn't cause too much problems when I bottle this upcoming weekend. I'm guessing clean up is going to require a little more effort than usual.

Primary:
5 gal Belgian pale ale
5 gal Blonde ale
5 gal Mosiac IPA

Secondary:
5 gal American Barley wine
5 gal Czech pilsner

Started a Cab kit yesterday.

Primary:

• Cabernet kit (5 gal, not 6)
• JAOM 3-gal batch
• Northern Brewer's Irish Red Ale (5 gal)
• EdWort's Apfelwein (5 gal)

Secondary:

• Fireside Barleywine (4 gal)
• Raspberry Merlot (6 gal)

-Rich

brewmaster12 said:

My Saison Anastasis. Basically an Irish Red ale with Wyeast 3711.

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How's this taste? I regularly brew an imperial red (english ale yeast), and a saison with 3711. Never considered combining. . .

10 gal Nugget Nectar Clone (80% vienna version)
5 gal Eisbock (1.013 OG!)

Just pitched the yeast this morning. . .

APA with 100% Brett Brux. Can't see much fermentation going on, but perhaps that's not unusual? (This is my first all Brett ferm.). It smells like Brett a little, which seems a good sign.

Piratwolf said:

APA with 100% Brett Brux. Can't see much fermentation going on, but perhaps that's not unusual? (This is my first all Brett ferm.). It smells like Brett a little, which seems a good sign.

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How much did you pitch?

I'm bottling two or three batches, lots of brew stuff cleaning, and weighing out grains for tomorrow's brew, round two of my 'Flanders' Red with WLP 665. Called the first batch Ned, this one is Todd, and if do a third with the same culture, Rod of course.

5 gal southern english brown
3 gal cider
3 gal mead

5 g Alpine Black Sheep stout

5.5 g Bell's best brown ale (clone)

Right now I have a chocolate milk stout and a saison in the fermenters. I actually just put my saison out in the hot Florida heat to get it up around 80 for the next few days. Should be good!

5 1/2 Gallons Hard Apple Cider, been in primary for 2 days now.

For the first time in a while I currently have two open fermenters and the third is storing a beer I am kegging off as needed.

4 1/2 gallons of concord grape wine. I wouldn't even be making this, but I just finished the last batch.

Thought it was going to be a red IPa but after looking at the low hop amount I did, guess its going to just be an amber/amber hybrid-which will be dryhopped with Anthum. Although I would like the different grains I used to come thruough in this rather than all hops.

Black IPA

Boulevard Pale Ale

13.5g CDA and 13g IPA, brewed yesterday and today respectively.

Argentia Ridge Chateau Private Selection Estate Chardonnay.

That's a pretty fancy name for a cheap-ass wine kit I picked up at CostCo.

I just put it on tonight. It's my first "table wine" kit (I've done a couple Orchard Breezin mist wines with decent results) so I decided to go with a cheaper one.

It was $70CDN for a double kit (basically the ingredients of two kit packaged in the same box - 2 bags of grape juice concentrate, 2 bags of oak chips, 2 packages of yeast, etc. etc.). At about $1.17CDN a bottle I'll be satasfied if the end result is merely drinkable, I'm not expecting miracles.

5 gallons of Extra Special Bitter.

5gal of blueberry cream ale

Just started doing BIAB so I have a CDA and Oatmeal Cookie Brown Ale

It was nice this weekend so I managed to get a few batches brewed:
24L of ESB
24L of Pale Ale
23L of Hard Apple Cider

Brewed last weekend:
24L of DIPA (A Humulus Ludicrous clone that I really hope works out)
24L of Nut Brown Ale

Ready to be kegged/bottled when I get a chance this week:
24L of Oktoberfest
24L of ESB

Aging in Secondary:
24L Russian Imperial Stout

5 gal Oktoberfest lager.

beerloaf

10 gal SNPA clone-secondary

10 gal IPA-secondary

10 gal oatmeal stout-primary

My own creation....Boceebus Hopititus! Should be ready soon.

Primary- imperial blonde ale

Secondary -double ipa

5 GAL of St. Paul porter! Mmmmmmmmmmmmmmmm......!

Ondori said:

I actually just put my saison out in the hot Florida heat to get it up around 80 for the next few days.

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Keeping it out of the direct sunlight, I hope?!?

1) 5gal Saison racked on 1 oz winesoaked (pinot noir) oak chips

2) 5 gal simcoe and saphir IPA

3) 5 gal Czech pilsner

4) bottled (ready tomorrow!) 5 gal Belgian HG Ale w coriander n orange peel

5) bottled blueberry wheat ale (oxidated bc of siphon trouble, so drinking it fast!)

Next up, amber lager? Maybe an Irish red?