What's in your fermenter(s)?

ChuckS1 said:

Graham Wheeler's Timothy Taylor Landlord clone.

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I brewed this in January and also put it on nitro. It was amazing! Hope yours is awesome as well!

John

Just brewed a octoberfest( ale style, can’t do lagering) and just kegged a brown ale( LHBS Receipe) called Luckys.

I have a light, malty beer in the fermentor. 60% Munich malt, 30% 2 Row and 10% wheat. Hopped lightly with Calypso (never tried these) and fermented cool with WY1007. Damn, that yeast is a workhorse! It's about 7 days in and I expect to be sampling the beer by Wednesday.

Started brewing in small batches in February, really digging it. Gives me much variety. Currently fermenting.

I’ve got:
1G of my first Ginger Ale
1G of an Apple Cider
1.5G of Northern Brewers Caribou Slobber
1.5G of a Mosiac Smash
1G of Northern Brewers Smashing Pumpkin Ale

Staggered dates, I’m actually overdue to carbonate my ginger ale and cider. Got a little too aggressive with supporting some local breweries.

5 gal of oatmeal stout and a 5 gallon Mac and jack clone that is still in need of a blow off 4 days in

Since I live in L.A. and live in an apartment I am a 1 gallon brewer. Our LHBS is considered a non-essential business. The owner has been very accommodating by letting brewers E-mail in orders to be picked up. Last order I ordered grains and yeast for 5 different beers. I neglected to tell him to package grains separately. Instead he dumped everything into 1 bag. (My bad, not his.) I saw this as an opportunity, not a problem. Thoroughly mixed grains and made 5 beers with different yeast and hop combinations. Can't wait to taste the results!

5 gallons of Heady Topper and 5 gallons of Zombie Dust. Can’t wait to get these kegged up.

Right now, I have a NB "John Q. Marblehead lager" (my first lager) working & it is in the cold crash / lagering stage. I was able to get my wine refrigerator down to 36 degrees (F). I will lager it until about the middle of May, when I will then bottle it.

5 gallons Kama Citra IPA.

Brewed on Easter and dry hopping next week. Will dry hop for 5 days and then transfer to the keg.

FV 1 - Schwarzbier: Pilsner, Munich, Carafa III, Chocolate Wheat. WL 830 on day 9

FV 2 - Double NEIPA: 2row, chit malt, malted oats, honey malt. Cashmere, Amarillo, Citra, and Sabro hops. Imperial A24 Dryhop. Day 3

Both beers will be close transferred to fermentation purged kegs. Planning on natural carbing them both.

Muntons Premium Pilsner with extra light dme, corn sugar and half an oz of Crystal hops (finishing addition).

4g Belgian blonde
1g apfelwein
1g apricot vanilla mead

As my altbier and mead are almost finishing their fermentations I added a 2.5 gallon batch of Munich Dunkel and a 1 gallon batch of apple cider to the fermentation closet. Had to have the blow off tube hooked up to the cider it started very vigorous. It is also my first ferment to give that lovely fart smell I have been warned about

Elric said:

As my altbier and mead are almost finishing their fermentations I added a 2.5 gallon batch of Munich Dunkel and a 1 gallon batch of apple cider to the fermentation closet. Had to have the blow off tube hooked up to the cider it started very vigorous. It is also my first ferment to give that lovely fart smell I have been warned about

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You had me at Altbier, but you hooked me at dunkel. I'll even bring my own mug!

5.5 gallons of Munich/Cascade smash IPA
Wanted a bready/biscuity clear and bitter IPA with that nice grapefruit citrus aroma

Carboy: Blonde Ale
5-gallon: IPA with el dorado and Citra and then Ella at flameout. Will be bottling this, this weekend.

Two hearted clone that is going to be kegged in 48 hours (This is my staple IPA...non NEIPA anyways)

Black Butte Porter clone....this will be kegged next weekend.

Carboy: Blonde Ale
5-gallon: IPA with el dorado and Citra and then Ella at flameout. Will be bottling this, this weekend.
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3Gal of IPA. Warrior and cascade hot side. Dry hopping with citra and centennial
1/2G dandelion wine

5 gallons of NEIPA, first round of dry hops added today (2oz mosiac and 1oz citra). The last dry hop addition will be added 2-3 days before I keg it.

Fired up my brand new Brewer's Edge Mash And Boil for the first time last night and brewed up Adventures In Homebrewing's 5 gallon SMASH Downriver Dirty Blonde. Just now starting to see bubbles coming out of the airlock, after pitching US-05 in the wee hours of this morning.

Pale Ale (bottle this weekend)
best Bitter (been fermenting a week)
mead (got 3-4 weeks left)

all 1 gallon

A Cream Ale, brewed on May 2. Cold crashing now, will keg this weekend.

Wow nice and clear

11 gallons of Creamsicle New England Pale Ale.

John

5 Gallons of Pale Ale. Hopefully adding to this list this weekend.

5 gallons of Caramel Abbey Amber with Wy1056. Pitched Sunday and checked it after lunch, already down to 1.014 so ramp up for D-rest until Sunday then into a keg to bulk age cold for ~3 weeks or so.

An APA. About 5.5% ABV, dry hopped with Centennial.
11 two row
1 C-40
1 flaked wheat

WLP001

A Chinook IPA.....should finish up around 5.5 ABV

A Belgian wit, and damn has brewing with Wyeast 3944 sucked this time. Insane blowoff for 7 days and along with the great bready smell in my basement is insane sulfur. I’ve not had that issue with this yeast before but a google search says its common and I need to let it ride in the primary till it’s gone in 3-4 weeks. Yeesh!

Just changed the blowoff bucket water out for the 3rd time and if it didn’t have Starsan in it, it looks and smells like a nice low ABV wit itself! Carboy has about 1+ gal of headspace.

5 gallons of pale ale with huell melon hops

Spruce tip pilsner
Only the 4th or 5th later I've ever brewed.
Pretty excited for a crispy ran beer with piney/resiny notes

Kolsch... pitched yeast Saturday... it's happy bubbling away

Best bitter... 92% Golden Promise and 8% Crystal 40. Fuggle, EKG, and Styrian Goldings. Open fermenting with Wyeast 1469. Pitched yesterday and already taking off. It should be ready for cask conditioning in about a week.

5 gallons pale ale, hopefully keg half and bottle half this week.

Extra Pale Ale, aiming for 7.38% ABV, 75 IBU
With Newport, Centenial and Norther Brewer.
Split batch adding wild cherry bark, lemongrass, peppermint, hibiscus, orange peel, rosehips and lemon verbena.

My first ever mead. 3 gallons. Should clock in around 14% ABV.

I'll separate each gallon out for a secondary with three different fruit versions. Crossing my fingers!

FV1: Spelt Lager w/ French Triskel
FV2: Saison w/ Allagash yeast, will be transferred to secondary to age with Brett
FV3: Kettle Sour, will get a POG blend
FV4: IPA with some “experimental yeast”
FV5: Hoppy Wheat with NZ hops

Mead (2 weeks left)
bitter (week and a half left)
belgian Golden strong (2.5 weeks left)
kveik IPA is brewing now

Vienna lager 2124

German ale 1007
Hefe 3068