What's in your fermenter(s)?

5.5 gals chocolate peanut butter stout

6 gallons "Poppy Charlie's" CAP
6 gallons Little Giant English Mild
6 Gallons Witty Blonde

Nothin'! Taking a break while I get temp control on line for the summer, and just because I have a ton of beer built up. But it's so hard to resist brewing more!

The Irish red I pitched the re-hydrated S-04 on yesterday afternoon is bubbling steadily this morning @ 65F.

Made a strong bitter (based on common room ESB recipe found here) on Saturday. Forgot to add the Irish Moss so I was kind of bummed about that. Everything came out really well otherwise.
I've been thinking about trying gelatin for a while now so maybe this would be a good time to start.

5 gallons of a Maris Otter / Columbus / US-05 SMaSH IPA chugging along at 66*F.

Stoked.

Finally I can say...12 gallons of sour beer!

6 gallons (2 3 gallon kits) of Lounge Blackberry Lime Daiquiri.

For those of you unfamiliar with them the Lounge kits create wine based beverages that simulate popular cocktails. I've never had this particular kit before but last year I made up a batch of Lemon Lime Margarita and everyone who tried it enjoyed it.

5 Gallons of amber ale cold crashing in the mini-fridge,
5 Gallons of an american wheat and 5 gallons of a vienna/EKG smash in the fermenting chamber.

6 Gallons Helles Bock
6 Gallons Cider
Starting a Munich Dunkle next.

Go ahead, Trash me all you want to. Kick my sick old carcass over the grinder till you're so tired you just can't stand up. But with my last breath, I'll still say this thread sux without PIX. So, here's what's in my fermeners with pix.



It shows the jugs with their attendant top croppers in the first 8 hours after pitching. The brew is a Belgian Golden Strong. Neither have received the final glucose addition with the remainder of the original reboild wort.

As of about an hour ago I have 5 gallons of brett saison ( tank 7 cloneish)
5 gallons hoppy wheat beer
5gallons of Ghandi head .. Vermont style iipa

I've got a Simcoe IPA going through the first round of dry hopping.

I just brewed a Braggot this past weekend, which had an almost explosive initial fermentation. So glad I put a blow off tube on it - that would have been messy. I've got high hopes for this Braggot. My first brew ever (20-something years ago) was a Braggot, and I haven't brewed one since then, until this past weekend.

Ready to drink, I've got 7 750ml bottles of dry mead left (Metheglin), about 20 750ml bottles of sweet mead (Oaked/Maple), and 4 12oz bottles of Jalapeno Imperial IPA.

After my first double batch brew day, 10 gallons of pIPA (first brewed for an annual March 14th Pi(e) Party and evolved from a Dogfish Head 60 Minute clone) and 5 gallons of a Mackeson's Milk Stout clone.

5+ gallons of caramel apple cider.

5 gallons of IPA and 5 gallons of Pale Ale




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I have 9.5 gallons of a brown ale, soon to be 1/2 coffee something or other. 4.25 gallons of vanilla porter, 9.5 gallons of blackberry wheat. 1/2 is regular ale yeast and blackberry extract that will be added at bottling and the other is a wild yeast that literally took 4 days to start because evidently it doesn't do sub 70F temps. The yeast isn't really mass produced yet so I didn't know of the temp. Finally, I have 1.5 gallons of an imperial white ale.

5 gallons orange bitter

I have Haus Pale Ale (slightly tweaked so as to use ingredients I had on hand) and a Bell's Two Hearted Ale.

Their in bottling buckets so not much to see.

3gals Spontaneous
5gals Golden Sour on French oak
5gals 100% Brett Saison
5gals 100% Brett rye white IPA
5gals Dirty Blonde Sour
3gals blueberry mead
15gals Quad (placed in a bourbon barrel)

I think that what i have now. Too much, not really

5 gallons apfelwein

5.5 gallons strawberry alarm clock

Just brewed a Dunkelweizen yesterday

5 gallons of pale ale, 2 gallons of another pale ale.

I've got a black IPA and a taddy porter (that's getting kegged tonight or tomorrow).

After moving over the last couple weeks (and just now getting my internet set up at my new apartment), I have only ~5 gallons of sour stout that I moved in the carboy. Bottled my last 3 batches at the last minute last weekend at the old place before cleaning the apartment and giving back the keys. May get a couple more batches going in mid-May, but will probably wait until June.

Simcoe IPA and a mb kit IPA


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My Irish Red's past initial fermentation & sitting at 63F atm. Wanna get the ESB in the fermenter on National Home Brewer's day tomorrow.

5 gal german style pils bout 4 more weeks of lagering


"If you've made something that doesn't offend anybody, you've made Budweiser"
-Augie Carton-

5.5 gallons of hops (Magnum, Simcoe, Columbus, Citra and Mosaic)... i think there is some wort and yeast in there too... but i'm not sure.

See below.

A pair of 1-gallon Vienna-Simcoe SMaSH experiments (with different yeasts) that were clearly contaminated when I bottled the other two gallons a couple days ago. Gonna see what happens if I let them ride.

My bottle-harvested Westmalle yeast is in the second stage of its "is it fermenting at all?" starter buildup. I was dumb and tossed a single pellet of Nugget in the first 100mL starter wort just so I could smell it in the 10 minute simmer, now I'm not sure if the small amount of trub is just hops and break material, or if I'm getting a bit of yeast action in there as well... If it works, I should have a half-grain batch of "The Pious" running in a week or so; if not, I'm torn between caramel amber and another attempt at tea beer.

Well,my Irish red's been in the fermenter a week today,got my ESB brewed up for National Home Brewer's day yesterday. It's bubbling merrily this morning. Good to have both fermenters full again after so many months!

An Oktoberfest-style ale, which is chugging along with 1007 German Ale yeast at a nice cool 61 degrees. Homebrewers don't have to wait until September for Oktoberfest beers.

jbaysurfer said:

So I just went back for over a month and picked up where Jimmythegeek left off. Jimmy I hope you're brewing! Get back to your baby! This thread needs ya!

Click to expand...

Yeah, I've been away for a while, but I'm back! Planning my next 2 batches now... :rockin:

Black IPA, a recipe from northern brewers.

Up this Thursday is 8 gals of a Hop Stoopid clone that was up around here a few days ago. Trying to get 6 more brews in before the 4th of July, I really want to get some brews in the pipeline.

Have a good Sunday!

12 gallons of Oaked Vanilla Bourbon Porter


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Since the red ale should be done first,I'd like to follow suite & get a saison going next. I had a spiced one from Heavy Seas that was really good. I'm thinking of using spicy German hops to sort of duplicate that flavor on the back.
* Just ordered the Petite Saison de'ete kit from NB with the French 3711 yeast. My Irish red should be bottled in time to brew again on the 18th when the fermenter opens up. Time to re-fill the pipeline...

Tonight mine will be full of my first sMasH (MO and Columbus) with us-04.


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Hey hey! Stoked to see Jimmythegeek back!
Got 5G of Belgian Patersbier IPA. Basically a belgian session IPA.