So who's brewing this weekend?

I'll be brewing a batch of BierMuncher's Centennial Blonde Ale this weekend. The first keg of it magically disappeared which might have been due to my generosity and the neighbors' appreciation for delicious, free homemade beer.

Will be brewing Bee Cave's IPA. Can't wait to try this out.

Brewing a Russian Imperial Stout on Monday. I will put some vanilla bean and bourbon soaked oaken chips into secondary. Fingers crossed!

Brewing right now, Bragg's Maple Spring Ale

5 gal maple sap
6 lb gold extract
.5 lb DME
1 oz nugget hops
.5 oz warrior hops
1tsp yeast nutrient


Will be primed with maple syrup

Brewing a black ipa monday

Doing my first AG batch on St. Patty's Day. Imperial mild. Thinking about aging a few gallons on Brandy soaked oak. Could be epic!

i hope to leave a rippling oil slick in our close friend's hoppers- all holiday weekend. it's a freaking holiday.

I'm brewing a batch of jamil's blonde ale tomorrow

going to do an american wheat tomorrow and an ordinary bitter sunday

brewing something that monkeys wank into their food bowl.

I brewed biermuncher's centennial blond. It was my first allgrain batch.

I will be brewing my first all grain batch Sunday. A Vienna/Northern Brewer SMaSH. Can't wait!

Amarillo IPA

Probably my last Coopers kit. Real ale, put in the primary about 20 minutes ago.
11:33 airlock activity. Subbed Notty for Coopers yeast. 3 cup starter. I know that it's not necessary for dry yeasts, but I had 2/3 of a cup of amber extract looking for a purpose.

Brewed a IIPA inspired by Southern Tier's Unearthly yesterday.

rich32501 said:

Its getting warm in chicago and I'm losing the temp in the basement slowly so I'm doing a ten gallon batch of pale ale and a ten gallon batch of gumball clone.

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The temps definitely altered my fermenting plans. It looks like I'm going to have to bust out the old swamp cooler for the Oaked Imperial Whiskey stout I'm brewing today.

Brewenstein said:

Brewed a IIPA inspired by Southern Tier's Unearthly yesterday.

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Awesome! I love that beer.

I'm brewing Jamil's Evil Twin on Monday. Its going to be 75 and sunny!

70 degrees in Pennsylvania today! Time to brew a farmhouse summer ale... Water's heating up for a 10 gallon batch of Saison.

Probably a porter tomorrow.

Bottling my tweaked Hop Head Double IPA from Midwest tomorrow, and I'll be brewing their Belgian Trippel later today. Got my starter kicked off and may have over filled the growler it's in a little bit, the krausen is oozing out the top.

All Citra IPA!

Brewing my second attempt at Janet's Brown. The first attempt was the first batch I ever had to dump. This one should end up much better.

EllisTX said:

Brewing my second attempt at Janet's Brown. The first attempt was the first batch I ever had to dump. This one should end up much better.

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What went wrong? This is on my "To brew" list.

Brewing up a clone of Fort Collins Red Banshee. Should be fun!

Brewing a Soutasauras Rex. Also known as a stout, this is my first attempt at a stout.

maxam said:

What went wrong? This is on my "To brew" list.

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I'm really not sure what went wrong. I'm pretty sure it was either an out of control ferment or it was infected. I let it age for a month before I dumped it.

I am, about 20 more minutes and the mash will be ready.

I wasn't going to brew today...but now I am SERIOUSLY considering it!

Lit the strike water 15 minutes ago. Brewing an Oatmeal Stout, a recipe I have brewed many times. Just bottled a batch Friday, so I can brew another today! This is a favorite so I have a fermenter dedicated to Oatmeal Stout and one for Centennial IPA.

Happy Brewing!

Update -- been an excellent brew day! I have hit every temp square on and pull the exact amount of wort at a 1.060 pre-boil!
Added bittering hops 13 minutes ago and the brew room smells like, like... victory.

Did an abbey dubbel today with home made amber/dark invert/candi sugar and wlp540 (revived a vial that went out of date in November). Ended up with 68 billion cells for around 7 million per ml, perfect!

I'm outside in the beautiful spring weather brewing up a Kölsch as we speak. It just boiled. Should be a good one.

77 degrees out and brewing a Kolsch Spring Ale...

10 gallons of Edwort's Apfelwein and 10 gallons of Biermuncher's Centennial Blond...

Got my Janet's Brown in the fermenter last night. Hit #'s perfect. Only flaw was that yeast wasn't ready till this morning. Pitched a bunch of healthy yeast though and paid close attention to sanitization last night.

Had a successful first all grain brewday with a Vienna/Northern Brewer SmaSH. I would brew daily if I could...

I made up 2 gallons of wheat with DME .042 O.G.
and 2 gallons of Dark DME .040 O.G.
I don't give them fancy names, we just drink it.
2 weeks to bottling and 2 weeks to drinking.

Had some friends couch crash after last night's party and one is an aspiring brewer so we threw together a Belgian Blonde recipe and decided last minute to turn it into a "dirty" blonde with 8 oz of dehusked carafa III thrown into the mash during the sparge.

Big beer day Monday. I'll brew an all grain American Wheat and keg up a American Pale Ale and a Brown Porter.

In the evening is the first round of judging for the Cloudy Town Brewers Marsh Mashness competition.

WaaHo

A bit late to the thread but I brewed up a German Pils on Saturday - St. Patrick's.

It's quietly bubbling away....

I brewed my version of an "American Wit" today......


5 gallons:

Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 4.5 %
4 lbs Pale Ale (Crisp) (4.0 SRM) Grain 2 36.4 %
4 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3 36.4 %
1 lbs Caramel Malt - 10L (Briess) (10.0 SRM) Grain 4 9.1 %
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 5 9.1 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 6 4.5 %
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 7 15.3 IBUs
0.50 oz Orange Peel, Bitter (Boil 10.0 mins) Spice 8 -
0.50 oz Orange Peel, Sweet (Boil 10.0 mins) Spice 9 -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 10 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.40 qt of water at 164.7 F 154.0 F 60 min
Mash Out Add 7.70 qt of water at 206.2 F 170.0 F 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.04gal) of 168.0 F water
Notes:
------
.5 bitter peel
.6 sweet peel
.5 fresh zest/one whole orange at flame out
.5 corriander
t. flour
mash temp was 156-154