what do you have brewing or fermenting right now?

what do you mad scientists out there have going on? any creative recipe ideas out there any one might like to share?

I've got some oak chips soaking in some rum with vanilla to make a vanilla rum porter in about a month...

Nothing too exciting but me and my buddy are 4 days into our first brew. Just a simple Kolsch that we got with the kit! Definitely excited to see how it turns out

Imperial Rye IPA hopped with Citra Columbus and Amarillo.

I have 10 gallons of my first Albier fermenting in the basement. I plan on lagering one of the carboys for 2 weeks before bottling and the other for 6 weeks. I want to see what effects a longer lager would have on it. I also have a number of beers bottle conditioning. The one I'm looking forward to trying the most next week is my first go around at a hard cider.

I have 6 gallons of milk stout (6%abv) going along with 2.5 gallons of a mango wine (around 17%abv) right now. I will be brewing a pumpkin ale this weekend.

I have a screwy split batch that's nearly ready - two thirds became a dry-hopped Belgian pale, the other third a Belgian strong dark ale. I added dark candi syrup to the latter after primary fermentation had settled down (while the former got a small dose of honey to dry it out). Both all pilsner malt, two different Belgian strong ale yeasts, some Styrian Goldings. No idea how they'll turn out.

I have a Viennafest fermenting right now. It's kinda a cross between a Vienna Lager and Oktoberfest. I left out the carafa special from the Vienna recipe and the base malts are a combination of the two recipes. Basically, I screwed up and went with it.

I have a bourbon barrel with multiple Brett strains and some bacteria continually working on a sour base beer. I'm spinning a starter of Brett C right now and have new vials of Brett B & L waiting for their turn in the vortex to try to get my yeast/bacteria ratio skewed more towards the yeast side.

A blonde ale with citra and cascade hops.

Made a beer for my girlfriends (heather) birthday made with heather tips instead of hops. Came out great. Very floral and beautiful flavor.

I did a Barleywine on Sunday that came in at 1.115. Biggest beer I've ever made!

i have a all grain imperial sweet potato stout with nugget and fuggle hops fermenting right now.

OG - 1.089

I did a Saison with lemon, orange, coriander, and cardamom. It came out really good. A complexity of citrus from both the fruit zest and the yeast blended with a mid to back of the palate flavor from the cardamom. I will use cardamom in another citrus brew for sure.

E-DUBB said:

i have a all grain imperial sweet potato stout with nugget and fuggle hops fermenting right now.

OG - 1.089

Click to expand...

Damn that sounds good! Recipe?

Okay, I'll bite -

- 5 gallons of Pumpkin ale, based loosely around Thunderstruck Pumpkin ale. May or may not add spices.

- 5 gallons of Belgian IPA, based loosely around Stone's 08.08.08, considering adding Brett and Chardonnay soaked oak cubes for a 'Bitter Monk' attempt (just because)

- a 5 gallon breakfast imperial stout that I split into 5 single gallon jugs:

* Cold press coffee (light roast) and vanilla beans
* Caramel and cocao nibs
* Blueberry reduction and molasses
* Pure USP grade caffeine (measured with a precise scale and kept to safe levels)
* Medium toast French oak cubes and Jim Beam white label (soaked for ~ 2 weeks)

- 2 gallons of traditional mead
- 1 gallon of JAOM

Tomorrow I'll be pitching a cider, not sure what it is I'll make, maybe raspberry?

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 11
Original Gravity: 1.053
Final Gravity: 1.011
IBU: 37.6
Boiling Time (Minutes): 60
Color: 5.1
Primary Fermentation (# of Days & Temp): 14 at 64
Secondary Fermentation (# of Days & Temp): 3 at 35
Tasting Notes: citrus, tropical, gooseberry

Brewing Steps: Ahtanum/Amarillo/Nelson Pale Ale
American Pale Ale
Type: All Grain Date: 6/24/2012
Batch Size (fermenter): 11.00 gal Brewer: Darin Curtis
Boil Size: 14.48 gal Asst Brewer:
Boil Time: 60 min Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 10.25 gal Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing



Clean and Prepare Brewing Equipment
Total Water Needed: 18.25 gal

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
16 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 71.4 %
4 lbs 6.4 oz Vienna Malt (Briess) (3.5 SRM) Grain 2 19.0 %
1 lbs 1.6 oz Carapils (Briess) (1.5 SRM) Grain 3 4.8 %
8.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 2.4 %
8.8 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 2.4 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 32.89 qt of water at 163.4 F 153.0 F 60 min

Batch sparge with 2 steps (2.29gal, 7.74gal) of 168.0 F water

Boil Wort

Add water to achieve boil volume of 14.48 gal
Estimated pre-boil gravity is 1.045 SG
Boil Ingredients
Amt Name Type # %/IBU
2.00 oz Ahtanum [5.20 %] - Boil 60.0 min Hop 6 17.1 IBUs
2.00 oz Amarillo Gold [10.10 %] - Boil 10.0 min Hop 7 12.1 IBUs
2.00 oz Nelson Sauvin [11.80 %] - Boil 5.0 min Hop 8 7.8 IBUs


Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 11.00 gal
Fermentation Ingredients
2.0 pkg Safale American (DCL/Fermentis #US-05)


I have my third batch of this cold crashing right now.
Can't keep this stuff around.