What's in your fermenter(s)?

Right now I just have my Heady clone that's about to go into the keg on Thursday and a Barleywine that's been aging for about four months now.

Gonna try and start the new year off with a bang with a double brewsession this coming Sunday - brewing a Robust Porter and my house Pale Ale, pitching some harvested Conan yeast on the Pale.

I've been a busy brewer in the past few weeks, I tend to brew around 8 batches, one after another to stock up my inventory as it dwindles down, I need to start kegging, I do not enjoy the whole washing and sanitizing bottles thing, partly because I have to wash and sanitize 16 cases!
Any way, I brew a few light APA's for my buddies that cannot handle anything heavier than a blonde ale..he he he, but this is what I have done in the past few weeks, and what is on deck and fermenting:
Cider - this came out amazing! Thank God that I took detailed notes!
Cascade Pale Ale - APA
Kentucky Bourbon Barrel Ale - A little heavy on the Bourbon, this will need to age a bit more
Irish Imperial Ale - I used a darker roasted rye 500 srm instead of 300 srm, this resulted in a slightly darker beer (obviously) with a hint roasted coffee, and a very small hint of chocolate like sweetness, I find it incredible, again, I'm glad I take detailed notes...LOL!!
Golden Amarillo Ale - APA
Oktoberfest - Still lagering 6 weeks
Centennial IPA Clone- This recipe is a dead on Clone - Currently Fermenting
Hoptimum IPA Clone - Another Dead on clone! If I can find an open LHBS to pick up the hops, I'll brew this either today of tomorrow.
Oktoberfest - As soon as the current batch comes out of the mini fridge, another batch goes in to ferment.
I like to have a decent variety on hand, these brews are a few of my "must have on hand" brews, every time I brew, I'll add a new brew to the inventory and take out one that we might be growing tired of for a while.

pumpkinman2012 said:

I like to have a decent variety on hand, these brews are a few of my "must have on hand" brews, every time I brew, I'll add a new brew to the inventory and take out one that we might be growing tired of for a while.

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I'm finding that as I get older, notes and a list of "keeper" beers are my best friend...

hellawaits77 said:

Mango/Pineapple IPA. Still in primary, will rack on top of the fruit in secondary.

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Can I have the recipe?

Oh and I have 5 gallons oak aged imperial stout and 1 gallon cider

Smashed 13 Old Ale. Hit my OG at 1.076, this one should be really good.

Imperial Blond

5 gallons all chinook iipa
6 gallons moose drool clone
1 gallon Joam

A hop bomb 10 oz of hops

JOAM mead

Banana Wine

Cyser

An apple cinnamon light brown oatmeal ale.

That sounds really good!

JimmytheGeek -

I'm finding that as I get older, notes and a list of "keeper" beers are my best friend...

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Isn't that the truth, that and detailed notes and recipes...lol

First 5g of the new year done yesterday, quick turnaround Mild to be served at an event on the 17th.

I had filled all 9 of my kegs for late-summer and fall parties last year, so my pipeline remained empty while I worked through my stock. Now some of the kegs are starting to kick, so I've fired up the boil kettle again and started refilling the pipeline. Currently in fermenters: 5 gallons each of Milk Stout and Simcoe SMaSH IPA. This weekend, brewing my award-winning all-Citra Pale Ale.

Von Franken Blonde. Magnum and Opal hops. Changed my mind last minute on yeast, used US-05. Typo on my PM recipe, instead of 1.059 OG I got 1.072. 1 pkg yeast, not good. 36 hours no action in air lock. I opened bucket and found nothing, nada, not a bubble etc. So I pitched my original yeast choice saflager 34/70 (2 pkg) cooled to 52f. So we will see what happens with fermentation and taste.

5 gallons of lite american lager (WLP840)
10 gallons of Bell's Two Hearted ale (WLP051)

Kal

5 gallons of Caribou Slobber (AG)
5 Gallons of Bell's Two hearted IPA clone(AG)
5 Gallons of Double Chocolate Stout (Extract-Xmas gift from SWMBO she loves it)

soon- 5 Gallons of Bourbon Barrel Porter

Right next to them on the floor is:
10 gallons dry blueberry wine
5 gallons dry peach wine

5 gallons of an APA with Golden Promise with Magnum/Mosaic.

Soon is 5 gallons of an American Wheat with White Wheat/2 row/Munich with Magnum/Sorachi Ace.

5 gallons of Fireside Ale.

In primary I have an English Bitter, the beer half of a Braggot and a Black Currant/Blackberry mead. Don't have anything in secondary. This weekend I'll be making an Irish Red.

5 gallons of Dunkelweizen in the fermentation chamber now.

3 Gallons of Russian Imperial Stout
1 Gallon Blackberry Crush mead
1 gallon Strawberry Lambic Mead
1 Gallon traditional Lambic mead

Apfelwein in a 5 gal carboy
A Belgian IPA in the other (which I'm bottling today!)

Quickly, before zee Germans get 'ere...

IPA, saison, kolsch and funk kolsch.
Next weekend I'll add pale ale to that.

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Mango/Pineapple IPA sounds really good, would you mind sending me the recipe? Thanks!

Fermenting:
Cascade Pale Ale - 11gal.
Amarillo Pale Ale - 12gal.

This coming weekend:
Sculpin IPA clone - 11/12gal.

Mango fruit beer in 2 fermenters. Brewed 30 Dec.

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Cream Stout (7%) with lots of coffee and chocolate; some vanilla, cinnamon, and oats were used as well, but shouldn't be as dominant as the coffee/choc. I love a good mocha stout!

10gal of 1.155og RIS that was brewed on Saturday. Yeeehaw!

Fermenting:
3 Gallons - Cream of Three Crops - Extract Test Version.
1 Gallon - Beyond Blonde (Brooklyn Brew) All Grain.
2.5 Gallons - American Strong Ale (Made with 2 Mr. Beer kits + some extra DME, Rice Solids and hops I had lying around)

In Fermenter but done:

5 Gallons - Citra Assasin IPA. (Just need to remove dry hops and bottle. Will be posting recipe eventually.)

Irish Red Ale
English Bitter
Braggot
Black Currant and Blackberry Mead

5 gallons of Citra/Galaxy IPA
5 gallons of ESB
5 gallons of Vienna/Centennial SMaSH
3 gallons of a spontaneously fermented fruit beer

5G of Session IPA.

roggenbier

5 gal

5 lb 2-row
3 lb unmalted rye
2 lb home-malted, home-toasted dark wheat malt

1 oz mt hood 60 min
1 oz mt hood 15 min

one pack of WB-06

65 degrees primary

edit: crushing the home-made wheat malt produced the most heavenly aroma in my recent memory

3 gallons normal Kolsch
3 gallons funky Kolsch
5.5 gallons Saison
5.5 gallons IPA

Can't wait to start a APA this weekend.

Can I just say that having too many carboys is a curse. I went from having 2 - 5 gallon carboys to having 5 total (2x3g, 2x5g, 1x6.5g) and now I feel like if I don't keep at least 4 of them full I will be wasting space.

The saison, the IPA and the kolsch will be bottled on the same day, so I'm going to split the saison and toss it in the 3 gallon the kolsch was in and funk it with some Brett L. But then I will have 2 empty carboys. What to do!! Looks like I will have to brew up the dry stout I have been planning (using a partial sour mash).

But I have so many ideas of trying to funk things and let others age, that in the back of my head I am wondering "should I just get a few more 3 gallon carboys...?"

I need to reign myself in here guys, otherwise I will end up with 10 carboys by the end of the year.

Belgian pale on tap
Dry hopped my choc stout with 1oz of mint yesterday

5Gallons of Blonde

Hnmbbvva

cluckk said:

In primary I have an English Bitter, the beer half of a Braggot and a Black Currant/Blackberry mead. Don't have anything in secondary. This weekend I'll be making an Irish Red.

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Fly
Ea

Tjbi

2.5 gallons of falcon flight iipa

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Gonna make me an IPA today to put in vessel #2. I am tired of being cooped up inside from this midwest arctic/snow blast. I gotta do a partial though and use my stove top like old times. Should be fun though and break up the monotony!