What's in your fermenter(s)?

2 different variations on Milk stout. It was supposed to be 2 of the same, but my scale ****ed up.

A rebrew of the chocolate milk stout I have on tap now, that keg doesn't stand a chance!

5 Gallons Vienna Lager
5 Gallons Sour Saison
5 Gallons Pale Sour
5 Gallons Lambic-Ish
3 Gallons Flanders Red
1 Gallon Left Over Oud Bruin

-6 gallons Barrel aged Old Ale, with 2-gallons sitting on Brett for blending
-6 gallons vanilla porter
-6 gallons honey saison
-6 gallons Belgian pale ale
-6 gallons Brett Berliner-Weize
Brewing a Schwartzbier this weekend.

Just stuck 5G of IPA into a fermenter, yet to pitch.

Tomorrow morning I empty a fermenter of 5G of APA, currently cold crashing.

Will have a Belgian Dark Strong Ale in Fermenter this Sat (Oct 4th).
Splitting a 10 gallon batch with my neighbor.

5 Gallons of pumpkin ale

Hipster Pumpkin beer and Ominous cranberry dark saison.

Oops wrong thread

6g split of Rye IPA w different late hops (SorachiAce/Nelson and Chinook/Summit)

1 g Dark Mild
1 g Southern English Brown


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common room esb, but with target as the bittering hop.

1 gallon
- 2 jugs of sour from last november

2.5 gallons of
- Regular orange blossom mead
- Another orange blossom waiting to become a capsumel
- Strawberry, pineapple mead
- Cranberry, orange mead (cape codder!)
- Black current, black cherry, blueberry mead

5 gallons
- 3 Vino Italiano Chardonnay's
- 1 Vino Italiano Table Red

6 gallons
- 1 epic fail hop burst IPA. Got cooked at 95 when the temp probe fell off, then got infected. It's hiding in the corner of another room "aging"





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A Mexican style Lager. My first Lager, as a matter of fact. It's finally gotten cool enough!

Kind of...well..."created" a new recipe to play with Red X malt. 2.5 gallons. No idea how it's going to come out. It's kind of sort of a DropTop tribute but with the Red X...

We'll see...

6 Gallons of Amber Bock Ale (3 days old)
6 Gallons of Texas Red Ale (1 day old)

Tomorrow... Pacific Saison. I am hoping to age this one for the holidays

5 gallons of Common Room ESB
4 gallons of maibock on wlp090
And another 4 gallons maibock on wlp001

5G New IPA
5G Brown
5G Red Rye IIPA
10G Octoberfast - in kegs now carbing
5G Apfelwine
10G Oatmeal Stout

~5.5 gallons Sour Stout
~5 gallons Brett C. Bitter
~5 gallons Brett C Old Ale w/ Tawny Port oak
~5 gallons Turbid-mashed Lamebic w/ Chardonnay oak.
~5.5 gallons of Malt Liquor that I fully intend to bottle in 40's to make the joke complete. This was a "use some very old ingredients" I was brewing just to have a laugh. I don't expect it to be good.

5 gallons of citra pale ale and a gallon of simple cider.

Qhrumphf said:

~5.5 gallons Sour Stout
~5 gallons Brett C. Bitter
~5 gallons Brett C Old Ale w/ Tawny Port oak
~5 gallons Turbid-mashed Lamebic w/ Chardonnay oak.
~5.5 gallons of Malt Liquor that I fully intend to bottle in 40's to make the joke complete. This was a "use some very old ingredients" I was brewing just to have a laugh. I don't expect it to be good.

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To make it even more complete, wrap a brown paper bag around the 40oz bottle when you drink it.

ESB, but with 5 ozs of homegrown Cascade at flameout for 20 minutes.

6 gallons of nut brown ale
6 gallons of still fermenting tripel
5 gallons of cinnamon apfelwein
6 gallons of lambic
1 gallon sour saison
1 gallon brett saison
1 gallon brett buffalo sweat
1 gallon brett tripel.

The sour and brett saison should be done here soon

Keepin' busy Finfan! I've been mostly enjoying the fruits of my labor for the last month. I plan on brewing 2 batches tonight actually. A brown ale and a "peaches and cream" ale.

jbaysurfer said:

A brown ale and a "peaches and cream" ale.

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I've wanted to to peaches and cream forever... just never gotten around to it. Sounds like it would be a nice light refreshing brew!

BreezyBrew said:

I've wanted to to peaches and cream forever... just never gotten around to it. Sounds like it would be a nice light refreshing brew!

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Yeah, gonna go with 2 row, some vienna, some victory, add lactose, pectin/peaches and vanilla in secondary. Gonna keep it to 1.050 if possible so it's exactly that..light and refreshing. I'm thinking of a 50/50 bar but instead of orange/cream it's peaches/cream. I may add oats...haven't decided yet.

jbaysurfer said:

Keepin' busy Finfan! I've been mostly enjoying the fruits of my labor for the last month. I plan on brewing 2 batches tonight actually. A brown ale and a "peaches and cream" ale.

Click to expand...

Haha most of the wilds have been there for months but my brewing has increased a lot in the past 4 months or so. It doesnt look like it will be slowing down anytime soon either.

Black IPA, 2 batches of Centennial Blonde, Pumpkin Ale, Caribou Slobber, 15 minute cascade pale ale, oktoberfest, and carbed apfelwein.

Cold crashing my experimental caramel cider, waiting on an ESB to finish up.

Porter
Amber Ale
Ordinary Bitter
Saison
Strong Scottish Ale
Ordinary Bitter

Kolsch
Belgian Specialty of Some Kind or Another
Fresh pressed apple cider using pippens and a neighbor's mystery apple

A gallon of SMaSH Vienna/Saaz. Going to make a good cake to pitch an amber next week.

5G New IPA - now kegged
5G Brown - now kegged
5G Red Rye IIPA
10G Octoberfast - in kegs now carbing
5G Apfelwine
10G Oatmeal Stout
10g rye IPA
6g merlot

5g of Pale ale
1g of strawberry wine
1g of mulled spice apple cider

Nothing. Absolutely nothing. Pipeline is about dry. Fortunately it is just about brewing season here on the farm.

6 gallons of white wine for the love of my life, 5.5 gallons of an IPA and 5.5 gallons of Saison with Wyeast 3724 belgian Saison and 4 gallons of a Parti-Gyle Saison with coriander and sweet orange peel and Belle Saison yeast. Busy day


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Just got a cherry cider out and into a keg. Put an ESB in, and I have 17 gallons of pear juice ready to go as soon as the ESB is done.

(I can fit three five-gallon batches at a time in my fermentation fridge, but I don't do beer and fruit at the same time.)

10 gallons Kolsch-inspired beer : vienna malt + some munich, tettnang for bittering and saphir at the end. Wyeast 1007 fermented at 57-58 for a week now slowly raising to about 63 and contemplating d-rest prior to a couple week long cold crash.

Pumkin Ale
Brown Ale
Peaches and Cream Ale

5-gallons of lite american lager.

A nice little citrus witbier, first wheat beer I ever tried to brew