So who's brewing this weekend?

Trying to get a rye beer brewed in time for rye beer month at the club next month.

Brown Ale!

Revamped my irish red recipe so doing that today. Hoping it’s better than the last, used to much honey malt I believe

pitching yeast for a batch of mead. Nothing fancy, just honey with a few raisins and a clove. I was eyeballing the honey and came up a bit strong (1.165 when I was expecting 1.139 -- small batches are sensitive to some variations) so I'm using a more resistant yeast which should finish ~17% with plenty of sweetness left.

Just wrapped up my first IPA! Hit gravity of 1.064

Mosaic and citra hops at end, and again for dry hopping later. Smells fantastic!

Brewing a dry Irish stout for St Patty’s day!

(Probably won’t be ready in time)

This weekend is the 30th anniversary of my first brew, which my beer logbook shows as an Amber Ale on "15 MAR 89" using Munton & Fison Amber Hop Flavored malt, corn sugar, salt (?) and lager yeast -- I had no idea what I was doing, but I didn't have all the excellent knowledge here at Homebrewtalk to draw from!

Brewing a SMaSH IPA at the moment.

Kegging a hoppy blonde today (5 gal) and brewing a 10 gal pale ale tomorrow. Switch between a 10gal batch and 5 gal batch every two weeks. Gives me my around 400 gal/years, not counting cider or mead.

Brewing a fizzy Yellow Lager. I've got to get some lagers in the cellar while it's still cold so I’ll have some to drink when the weather gets warm. Drinking a HB Blonde Ale.

Boiling a west coast IPA right now, Simcoe and centennial

Tomorrow!

Was able to squeeze in a rye ipa with a little help from my Brewster. She loves brewing with Daddy! Hoping to get my son involved one day but he's only 2. Soon enough I'll be sharing a pint with them haha. Too soon...

Planning on using Denny's Fave (wy1450) for the first time on an American brown ale that will be formally judged by my brew club in mid May. That gives me time to brew, package and condition before zero hour.

I have noticed my brown ales are not their best in less than a month.

Brewing a hoppy american strong ale (big brown ale? It's big, kind of brown and hoppy) this weekend with the last of my Citra & Mosaic from last year. In the weeks after that, lager time getting ready for the hot Florida summer.

First time solo 1 day double batch coming up on Friday.
11 gallons Irish Stout
11 gallons Mexilager

Been ramping up single package yeast starters like crazy now lol.

Put my American brown ale to bed at 6:00pm. Had a very smooth brewday other than coming up a few points shy of my anticipated pre boil/original gravity. I anticipate a final product I will be proud of despite less than stellar efficiency.

Planning on brewing a NEIPA with Citra, Mosaic, El Dorado and a touch of centennial!

SMASH Belgian Tripel

Busy night, bottling my rye ipa, transfer my red and lime blonde to secondary and make a ESB. Yes I’m drinking while this all takes place

I just bottled a dry hard cider. Just did a gallon of it to make sure it turns out before I do 10 gallons for the summer.

Brewing a tropical coconut milkshake IPA tomorrow!

My house IPA with Simcoe and Centennial.

Have a batch of brown ale mashing right now.

Brewing a Moasaic SMaSH, drinking HB Abbey Weizen

Brewed a simcoe and sorachi ace IPA. First brew in a few months. Need a couple brew days more to be ready for summer. Irish red, chocolate stout. Doesn’t scream summer but it’s going to be good.

Rob2010SS said:

Brewed up my first saison this weekend. It's actually the Hi Nelson Hibiscus saison from a user on HBT. Got it in the fermenter around noon yesterday and it's chugging away this morning. Really looking forward to this one.

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I use that same door county distilling shot glass to pull wort samples too!

Doing a club brew Saturday. 50 gallons of an APA. I plan to split my wort and do half with 05 and half with Belgian Ardennes.

All Citra NEIPA with Omega Voss Kveik on deck for a Saturday brew

Pale ale with Galaxy, Grungeist and Denali hops this coming Saturday. Finally going to be warm enough to get back outside to brew.

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Little IPA action tonight. First time using hop hash. Very danky sticky stuff.

97% Briess 2-Row, 3% C40 (usually use C20 but they were out)
15.0 Plato, 10.5G packaged, 15G pre-boil
1lb Azacca, 1lb Amarillo, 4oz Idaho 7 Hop Hash


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Brewing up a Munich Helles tomorrow, using instant-pot Sauergut for biological acidification and a big healthy starter of Munich lager yeast

Brewing a smash helles tomorrow

Gearing up to do wild ale #3, a re-brew of wild ale #1, a lambic-ish recipe. 1 gallon will be siphoned off for a gueuze style project.

Pipeline is dangerously low with only a WF lager force carbing and an almost empty keg of Brown; so planning an ambitious double brew day tomorrow. First up is a Bastard clone since I can do that one practically in my sleep, then will brew up another batch of lager with some fresh S-23. No german hops on hand, so will probably bitter with some Cascade and finish with a mix of Centennial and Legacy just for 1) the heck of it and 2) I have lots of both.

Fingers crossed for a Sunday brew day of a scotch ale

orionol73 said:

Fingers crossed for a Sunday brew day of a scotch ale

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Care to share that recipe?

Cold Brew Hefe and a Hard Lemonade, probably make BlackBerry

New England IPA.
I'll call her Muddy Jean.

I'm brewing a big Belgian Quad this weekend, modeled after Josh Weikert's "Brew Your Best Belgian Dark Strong" from beerandbrewing.com. The grain bill is 11# Belgian Pilsner, 3# Belgian Munich, 0.25# Special B, and 2# D-180 candi syrup. Planned OG is 1.090. 90 minute mash at 148-150, with 20-minute mashout at 170, boil is 75 minutes and batch size is 6 gallons. I get about 88% kettle efficiency with my HERMS system, with the liquor/grist ratios I use, and my temperature-controlled fermentations run north of 85% with WLP500 Monastery Ale yeast; it may be higher with the 2# of candi syrup. A tiny Magnum addition at 60 minutes, a large-ish Hersbrucker addition at 20 minutes and some Styrian Goldings at flameout. If I can keep my bloody paws off of it, I plan to cellar it 'til fall.