What's in your fermenter(s)?

I've got 5 gallons of wheat cream ale(US-05), 3 gallons of graf(Nottingham) and 3 gallons of apple cider(EC-1118) in primary and 5 gallons of purple yak(EC-1118) in secondary.

Co3c, deception stout, oxyclean and water

2 - 1 gallon carboys of barley wine. This gets bottled today.

3 gallons of Saison in the primary. Probably get bottled this weekend, maybe not.

All the Best,
D. White

5gal of Belgian White

Here's what I've got in them at the moment:

5g - Citra Pale Ale
5g - Blonde Ale
5g - Grapefruit Pale Ale

Session IPA hopped with Columbus, Cascade, and Waimea.

2.5g brett saison

Qhrumphf said:

• 5 gallons Brett C Wild Bitter
• 5 gallons Brett C Old Ale w/ Port Oak
• 5 gallons Turbid Mashed Lamebic w/ Chardonnay Oak
• 5.5 gallons Flanders Red w/ Cabernet Oak
• 3 gallons Spontaneously Fermented Cider
• 10 gallons Oud Bruin
• 10 gallons Flanders Pale Sour Ale
• 5.5 gallons Session Kriek
• 5.5 gallons Session IPA
• 5.5 gallons House Ordinary Bitter
• 5.5 gallons House Extra Special Bitter
• 5.5 gallons House Mild

Click to expand...

Scratch the Session IPA (bottled).

Add:

5.5 gallons American Amber (Cascade and Citra)
5.5 more gallons of the Rye Pale Ale w/ Galaxy I brewed a couple months ago (on the off chance that it advances at NHC, I want it nice and fresh, and Philly couldn't do me the justice of timely notice).

The Mild and Ordinary Bitter are getting casked tomorrow and Tuesday evenings, the Amber bottled and ESB casked the following weekend. And that should be it for the month. Might have to take a big of a break during May, probably won't have the time or the space for more. But if I can get to them, going to do a Scottish 80/-, a Gose, and a Rye IIPA. Figure while I've got an American yeast running I can keep repitching from, I might as well make use of it.

3 gallons of a hibiscus gose experiment.

AND (I love that I have an AND)

4 gallons of graff.

TasunkaWitko said:

currently, I have a gallon of Kentucky Rye Brown Ale going:

https://www.homebrewtalk.com/showthread.php?t=522875

This has about a week left in the fermenter, after which it will hit the bottles for two weeks.

I also have a gallon of EdWort's Apfelwein going:

https://www.homebrewtalk.com/showthread.php?t=523499

This is my first attempt at that, so I am very eager to see the results ~

Click to expand...

The Kentucky Rye Brown Ale didn't seem quite ready to bottle at the end of last week, so I'm giving it one more week to shake out any relaining fermentation that might be needed. The apfelwein is plugging along, nothing wrong there and it looks to be on schedule.

Over the weekend, I added two 1-gallon batches of Brooklyn Brew Shop's Smoked Wheat to the list:

http://brooklynbrewshop.com/smoked-wheat-beer-making-mix

[ame]https://vimeo.com/52937676[/ame]

Near as I can tell, the brewing of both went just about as well as can be, and they are currently engaged in the merry tradition of happily blowing krausen around....

Smoked Porter (6 gal) with us-04... Trying to keep the temp down but I'm not home much as I work and no one at home will change out the ice pack to keep temps around 62-64*... [emoji53]

I have a dunkel, a hefe, and an IPL. Lots of beer!

3 Gallons - No Hop Sour Brown Ale
1 Gallon brett C and B Mead
1 Gallon Berliner Mead
1 Gallon Blended Lambic Mead on Fruit - Ready to bottle
1 Gallon Jack Daniel's Single Barrel Hydromel

5 gallons Mosaic SMaSH IPA
5.5 gallons Cottage House Saison

5 gal hoppy Amber (wlp051)
5 gal Citra Blonde
5 gal Merlot
1 gal hoppy Amber (s04)
1 gal Pinot Grigio

5 gal barleywine
5 gal rye porter
5 gal rye ipa

I have a Strong Scottish Ale in my fermenter.

Cascade pale ale

5 gal caribou slobber
5.5 gal altbier
5 gal apple/cherry cider
4 gal mead
2 gal cider
3 gal country wine

5 gal. Imperial Stout
5 gal. Raspberry/lemon wheat

Grand Cru German Riesling wine kit. Next batch will be beer. Summer is coming so maybe a blonde ale.

5 gal Citral Pale Ale
3 gal Apfelwein
1 gal Cabernet Sauvignon

Just put 5gal of Moose Drool clone in fermenter this afternoon!

5 gal Extra Pale Ale
5 gal ESB (ETA 12 hours)

Oh crap there's a yeast cake and a bunch of crap from bottling day. Good thing I have 4 water bottles.

5g Montmorency Tart Cherry Saison
5g Double Dark Chocolate Stout
42 barrels of Buzzsaw IPA

...ask me later today...

Just emptied one of smoked porter and filling my other bucket with a DIPA.

6 gallons of golden sour.
3 gallons of golden sour on apricots.
5 gallons of saison Westmalle/sour culture.
5 gallons of saison 3711/3724 blend.
5 gallons of English Mild.

Irish red still bubbling, but slower than yesterday. Need to lower the temp a bit though.

View attachment ImageUploadedByHome Brew1430765131.099606.jpg

Hoegaarden clone brewed Saturday, WLP400 takin' care of business.

10 gallons of PTE Clone blowing off.
10 gallons of Brick Haus Amber letting the yeast clean up after themselves.
10 gallons of Brick Haus Citra/Mosaic IIPA 2 weeks in.

5 gallons of Citra/Mosaic IPA
5 gallons of Citra/Amarillo "Cream Ale" IPA

Smoked imperial porter
Barleywine
Brett Saison
Rye Porter
Revy's Kentucky Common

5g Strawberry Blonde
5g Pitchfork IPA

OK I have not played in a while.


A sour
A tripel with Orval dreggs ( brett)
A saisonwith Oats and Brett
A saison with rye and brett
A saison made with wild yeast from my backyard.
Another saison
And finally a RYE IPA.

As you cam see I am building up my summer saison supply.

Some moderately hopped pale ale.

5g Sorachi Ace American Hefeweizen
5g Chinook/Columbus/Cascade Black IPA 1.074

3gal Simcoe/Cascade/Amarillo Black IPA

My Buckeye Red is past initial fermentation. Might check it in 10 days, since the one time I brewed the ESB with S-04 is was done & clearing at that point. Contemplating brewing my new version of whiskely stout this weekend.