What's in your fermenter(s)?

A holiday cyser fermenting with WLP545

1g sweet mead( hopefully 17%)
1g cider with Nelson sauvin
2.5 g mango pineapple wine
5g barleywine
5g German pilsner.

I have 5 gals Marzen which is laagering. I hope it is good. Another 5 gals of a Christmas Ale which is similar to Celebration.

Got a Porter aged on Cocoa Nibs and orange peels in bottles waiting on carbonation. Got another week. Looking at doing a pale ale or something for my next brew.

I have 11 gallons of a Munich Helles in the fermenter after a great brew day!

I have an American Wheat Pale Ale that will be ready to keg this week, and a Doppelbock which was brewed a week ago. Yesterday I picked up the ingredients for a Bohemian Pils SmASH which I'll brew in the next week.

Oatmeal stout and hoppy amber ale

An English IPA which will be dry hopped today and kegged in 4 days. Doing a step-starter now for a Pilsner later this week, then either a Fresh Squeezed clone or Vienna (decisions, decisions...).

Two iterations of my House IPA brewed on consecutive weekends. One is dry hopping with some Mosaic and was supposed to be kegged tonight, but have to work tonight...and bowl tomorrow night...so Wednesday. Gonna be a hop bomb.

Nothing! All of my fermenters are empty after bottling 3 batches in 7 days.

Hmmmm... This will not do!

Pumpkin ale in 1 and an oatmeal raisin cookie stout in the other. next 2 up are a Belgian double and an orange porter.

I have a stone pale ale clone in the fermenter. It's likely going to be monstrously strong though. I'm not going to be a able to brew for a while, so I wanted what I did make to last. I bumped the gravity up a good bit in beersmith and additionally performed an overnight mash. I woke up at 5 am yesterday to perform the boil and get it in the fermenter. I was tired and I had a lot to do that day so I never bothered to take a gravity measurement, but I wouldn't be surprised if this one comes in at 10%+ abv.

So currently I have 2.5 batches in bottles and 1 in the fermenter, all over 7% alcohol. I should be good for a while.

I've got a comet IPA (5.5% est) that has 8 oz of hops already, going to dry hop with another 8. I got a good deal on the hops, so trying to get the grapefruit overload.

1 x Black IPA with Columbus, Chinook, Citra and Amarillo. Yeast: U5-05 / OG: 1.072
1 x Red IPA with Columbus, Chinook and Centennial. Yeast: S-04 + Omega Hothead Ale / OG: 1.064
1 x Dark Belgian with Styrian Dragon ( 105/220 ). Yeast: T-58 / OG: 1.077

Pale ale with Simcoe and Hallertau Hops OG 1.042

NEIPA featuring Nelson Sauvin, Galaxy and Eldorado hops.

Whats in my fermenter is about 2 cups of starsan plus the beer....totally forgot to dump it before filling.....guess we'll see how it goes

ZmannR2 said:

Whats in my fermenter is about 2 cups of starsan plus the beer....totally forgot to dump it before filling.....guess we'll see how it goes

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Been there......had no impact on final beer.

NE IPA. First time brewing this recipe.

Pliney the Elder clone. Brewed on Friday, OG 1.083- California yeast took off like rocket- about 8 inches of Krausen.

Also have 6 gallons of Sauvignon Blanc in secondary

5 gallons of (m)Oktoberfest.

11 gallons of Phoenix IPA. I'm waiting for hops to come to dry hop this. I'm thinking one keg with Centennial, one keg with Columbus.

in the frementer 25 gallons of solera base, 5 gallon ESB, 5 gallon NEIPA

5 gallons of Marzen lagering at a cool 34°. 5 gallons of oatmeal stout in secondary. 5 gallons of coconut chocolate stout in secondary.

Two lagers.

5 gallons of Centennial Blond. 5 Gallons of a nifty dry export style stout. 5 gallons of Irish Red Ale. (I have it on good authority that there is a beer and food oriented holiday a mere 8 weeks or so away, and i did not want to arrive unprepared) (OOOH - Almost forgot: Just put two large pieces of leg-o-pig, and a very hefty piece of chuck into the bucket of Pop's brine as well. The first for traditionalists who wish for Colcannon on the anointed day, and the later for the corned beef aficionado! I hope this counts - since it is a bucket and is sort of fermenting)

Bills, lol.

15 gallons of Pale Ale

I just bottled a dubbel and then a tripel, leaving two empty fermenters. Then today two brand new fermonsters showed up and now all four are sitting here staring at me. Empty fermentor fever is setting in; I might attempt my first double-header on saturday.

3 5gallon fermenters of IPA...1 NEIPA, 1 IPA, 1 experiment infused IPA
5 gallons Brown Ale [emoji482][emoji854]

For now a octoberfest lager that I am doing as an ale, but come Friday I’m going to shoot for a double header, with a milk chocolate stout and a alt bier, 5 gal batches

5 gallons of Brown Ale
5 gallons of Porter
5 Gallons of Irish Red
5 gallons of ESB
5 gallons of Pale ale with no dry hopping

12 gallon batch split 3 ways.
4gal WLP590 French Saison
4gal WLP644 Saccharomyces Bruxellensis Trois
4gal US-05 as a neutral control. Never used the White Labs version of French Saison (only Wyeast) and never used the Brux. But a sacch previously thought to be a brett intrigued me!

thehaze said:

5 gallons of Brown Ale
5 gallons of Porter
5 Gallons of Irish Red
5 gallons of ESB
5 gallons of Pale ale with no dry hopping

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That should last you a couple weeks.

rhys333 said:

That should last you a couple weeks.

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That's the idea.

I share a lot of it with myself, friends and family. But I also have some people that buy some of the beer, so instead of just brewing 5 gallons of what I like, I brew 5 x 5 gallons of what I like and get to taste more than one variety. I say it's win-win.

I have 6 gallons of a pomme-peche (apple-peach) cider fermenting at 55*F.

5 gals of nut brown ale and 5 gals of mystics raging red.

Can't wait to drink the both of em!

Black IPA, basically adjusting a Wookie Jack clone to my preferences.
OG 1.084

This was my first trial with some new equipment and trying out a manual HERMS set up. The brew day was rough. I couldn't get my new Captain Crush grain mill to work right for awhile. It just kept spinning only one roller and not catching the other. Then, while trying to recirculate my mash through an old copper immersion chiller in my HLT, the temp of the mash kept varying so much. It was much more difficult to keep the temp consistent than in my test with just water. Adjusting the speed of the pump, and the flame on the HLT, wasn't working as well as I'd hoped. I may try to get better burners and put solenoid valves on them with controllers. Then, when transferring to the carboy, the plate chiller clogged. At least I thought it did, because it ran just fine when I was cleaning it, but wouldn't pump any more while I was transferring. Maybe I will put an SS braid on boil kettle to hopefully prevent debris from getting in there. On top of that, it was freezing outside.

On the plus side, I hit my numbers exactly, which I've never done with my previous, orange cooler mash tun.

thehaze said:

That's the idea.

I share a lot of it with myself, friends and family. But I also have some people that buy some of the beer, so instead of just brewing 5 gallons of what I like, I brew 5 x 5 gallons of what I like and get to taste more than one variety. I say it's win-win.

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Don't think I'd admit that...

TANSTAAFB said:

Don't think I'd admit that...

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I do not live in the US, not in other countries where you are not allowed to brew for yourself or anything like that. I have few friends and all of them trustworthy, if this is what you are pointing out.