What's in your fermenter(s)?

I thought I'd do this as a quick, informal poll. Who knows -- might pick up an idea for the next batch!

Right now, I've got a Miller Light clone in the primary, using this recipe as a base. My variation is using Northern Brewer (7.9% AA) at the boil, otherwise following the recipe. I brewed it yesterday.

What you got?

APA with Columbus & Amarillo

Fermenting right now.


A Belgian Dubbel brewed with some dates.
A RYE. Pale ale
An Oatmeal stout
A Biere de Garde
An IPA loaded with Citra hops.

I have a Belgian Wit fermenting for at least another week and I plan on brewing a Saison this weekend, then a Bavarian Hefe the week after.... so on it goes.

beerloaf

Have an IPA fermenting, and going to brew a ginger pilsner in the next few days.

5 gallons of Hop Head DIPA and Cream Ale.

English dark mild

Irish Red Ale
Belgian Wit
Blueberry Porter
for an Independence Day party this Saturday (Red, White, Blue for those that didn't get the joke the first time)

and a Cream Ale

I have a Belgian Tripel conditioning in my secondary.
Gonna bottle this weekend.

An Oktoberfest (MAD Wedtoberfest 3.0) and a Strawberry Weiss (MAD Strawberry NieuwenWeiss).

Citra pale ale
Citra / Columbus pale ale
Red ale
Dunkleweizen

My first AG batch is fermenting away right now. It's a SMASH IPA w/ Maris Otter and Centennial.

I've got a Red Ale, a Zythos dry hopped IPA, and an Oktoberfest lager.

On tap:
Buxom Blonde Ale (ABA)
Opera Blonde Ale (ABA)

Fermenting:
Skeeter pee
Opera Blonde Ale (ABA)
Generic Hefeweisen (hefe)

On deck:
Opera Blonde Ale (ABA) (it goes fast)
Danger Dunkel (dunkel)
Generic American Pale (APA) (maybe... can't use a house yeast for this one)

Maybe I'll try my first tripel after that.

Oops IPA (messed up my sparge, missed OG by 22 points)

Belgian Tripel (3711)
Belgian Tripel (530)
Belgian Golden Strong
CAP
Backyard Pale Ale

I've got a Kolsch, a Pale Ale and a stout porter in fermenters now, and I'll be making an Irish red tomorrow. Hooray (?) for being unemployed - tuesday brewday!

JimmytheGeek said:

I thought I'd do this as a quick, informal poll. Who knows -- might pick up an idea for the next batch!

Right now, I've got a Miller Light clone in the primary, using this recipe as a base. My variation is using Northern Brewer (7.9% AA) at the boil, otherwise following the recipe. I brewed it yesterday.

What you got?

Click to expand...

Why????


j/k! Brew what you like, but it did strike me funny bone a bit.

Got a Edge of style overhopped California Pale (Kangaroo Blonde) in the bottle, prepping an experimental brown ale for this weekends brew.

Got a 60 shilling I'll do my second FG check Wednesday, and if it's stable I'll bottle on Saturday. Got a Dry stout that should also be finished but I'm giving at least another 2 weeks. And then a Berliner Weisse that's been souring for about 2 months. Been checking it every 2 weeks or so. As of my last check Sunday, it's getting there, but still not quite sour enough, so I'll check again in 2 weeks.

I got a Mad Dog 20/20 clone in the primary and an Old English 800 clone in the secondary.

I have an American IPA in primary, a RIS and a No. 3 Burton aging in secondary, a white grape/pear juice wine that we need to bottle and I'm brewing a cream ale tomorrow and an English IPA this weekend to fill up my empty swamp coolers. In bottles I have a Northern Eng. brown, an American IPA and a hefe and on tap I have my house ESB and house pale ale.

10 gal Imperial Stout
10 gal Fruitcake old ale (for the 12 beers of christmas)
10 gal Jonsey Blonde 3.5% (for a camping trip so we can drink all day and not get wasted)
10 gal of Reichers Flight IPA with citra, simcoe, amarillo and falconers flight

A mild , my rye pale ale and soon to be scotch ale

Bells two hearted and Janet's Brown, but they were just kegged earlier tonight.

Massive Russian imperial stout in my chest freezer. So stoked to have actual fermentation temperature control - ambient in my garage was 103 F today, but my fermenter was at 63 F. No bubble gum beer for me!

Blackberry Wit. It was a random idea and I went with it. We'll see what happens!

Rye wine and a lambic.

Pseudo Kolsch (accidentally pitched Kolsch yeast into IIPA, had to use chico in "Kolsch"), 5.5g of dubbel on trappist and another 4g of same recipe on WL400 (should be interesting)

Just got done bottling a Dead Guy clone and a Amber, I have a Canadian style and a Coffee porter in primary

All Rye't - rye apa
You Never Go Back - black ipa

1. Pale Ale columbus- cascade- saaz
2. Wheat
3. A nicie spicie thing

Dunkelweizen

1. 5 gallons of BM 's Centennial Blonde (using Nottingham);

2. 5 gallons of BM 's Centennial Blonde (using WLP001 - washed from a previous batch).

Cider x 3
Lambic x 2
Sour stout x 1
Cyser x 1
12.12.12 x 1
DFH120 x 1
Imperial pale ale x 1

Black IPA
Fireman's #4 clone
Lagunitas clone

I know... My signature is not up to date.

Double decocted Oktoberfest
APA
Next up- single infusion Oktoberfest with the same recipe to compare the difference.

Some sort of pale ale I made up on the fly Sunday morning.
Pale malt, Vienna, c-15.. Ahtanum, Amirillo, and Nelson Sauvin. 11 gallons, so I hope it's good.

BrotherGrim said:

Why????


j/k! Brew what you like, but it did strike me funny bone a bit.

Click to expand...

Mostly it's because I have been on a low-carb diet since November and have lost almost 35 lbs! Plus, since I'M brewing this one and can hop it to my liking, it should be MUCH better

OG was 1.038 (target is 1.030 - 1.040) and the other variation from the recipe I did was to use Rebel Brewer's American Pub Ale yeast (WLP250). It did really well in the 7.8% ABV Old Style ale I brewed in January, so I thought I'd see what it would do in a lager recipe to make an ale!

Lemonpepper saison getting kegged today if I find the time