What's in your fermenter(s)?

Brewed (in a bag) another Flanders yesterday. ~3 gal batch, used the ECY Bug County blend. ATM, I have 2 Flanderseseses, an IPA, a dark mild and merlot going. The latter two just awaiting me to package them.

A Meyer lemon and coriander Belgian tripel and an American bitter with citra.

5 gallons of NB American Wheat Beer

5 gallon batch of a magnum/centennial/citra APA.

Converted keg: Braggot (12%)
Sour primary: Flanders Red
Glass jugs: 1.5 gallons of Mead
Carboys: One batch of Kentucky Common Farmhouse split into 3 batches: US-05, US-05 plus Brett brux secondary, Brett Brux alone.

even experienced brewers have a bad day. let me preface this with saying i started with drinking an iipa ( hop czar ), then a bock ( 6.2 % ), then another iipa ( another hop czar ), and that was way before i started brewing. i also have a pool table, and was playing pool with my brother and a couple neighbors. then i hit the taps. 2 or 3 stouts, 2 or 3 lagers, and i'm ready to brew. went for a simple easy extract since i'd done a lot of drinking already. got the water boiling, and added the extract. kept drinking. 45 minutes later, realized i hadn't added any hops. added some more water to account for boiloff, and added the hops, and reset the timer. realized i hadn't added the adjuncts, so i added them with about 20 minutes left, and finished the boil. don't know what the end result will be, but probably not bad

My blonde ale right before kegging

Here is my first brew. An extract brown ale.

Founders Breakfast Stout, Denny Conn's Wry Smile Rye IPA, and Kate the Great imperial stout

I bottled a Red Ale and have a Honey Ale fermenting.

Secondary - Chocolate Vanilla Porter
Secondary - Blue Moon clone
Primary - Honey Wheat ale

Cheers

Cooper's Canadian Blonde mixed up with a Munton's Beer Kit Enhancer and an extra 200 grams of dextrose. My little brother (younger than me but a lot bigger) did me a big favour recently so I figured I brew him up a batch of this as a small thank you. Him and his buddies seem to enjoy the blonde done up like this.

Midwest's Irish Red Ale. Bottling tomorrow.

Caramel Apple Cider
Sierra Nevada Pale Ale clone
Sam Adams clone
Scarlet IPA (a friend is graduating Rutgers soon)

Mine's full of starsan, got a dry irish stout boiling right now.

Today (and left to right) I have a Dark Ale, and an IPA with all home grown hops, nearing the end of primary; an ESB and an IIPA just brewed yesterday afternoon and starting to really get going in primary; and an American Wheat and a Blonde that just started cold-crashing this afternoon.



My temperature-controlled facilities are pretty much maxxed out right now. I've done six batches in three weeks to get the pipeline refilled after a long winter, and I'll do another two batches this weekend after kegging the Wheat and Blonde on Friday...

Cheers!

I've got a Belgium black wit fermenting right now and enjoying a incredible rye ipa that had been bottled for 2 weeks going to do a lemon wheat next

Cascade/Citra/Chinook IPA with burton ale yeast Golden promise/Kolsh malt. May dryhop with Centennial and oak it for a week also. Low 60's steady ferment right now about 30 hours,it may be blowing off soon-super thick angry-head on it.

Moved my mosaic pale ale to secondary today. Quite a lot of trub in the primary, so I thought it would clear off a little better with a good racking.

Four different gallon batches of mead..... three gallon cider.... and a three gallon Belgian style quad

I have a Dry Irish Stout started in primary. Cheers!

10 gals of Imperial IPA ready for dry hopping then kegging.

30.5 gals of cider ready to be on tap.

Pliny the elder clone
Janets brown

11 gallons of Biermuncher's CO3C Cream Ale.

5 gallons Tom's Spring Thing AM-Hefe
5 gallons Spring Fever Blonde / S-04
5 galons Spring Fever Blonde / Burton Ale
5 Gallons K & D's Special Lager / Saflager 23
5 gallons K & D's Special Lager / American Lager
5 gallons Orange American Wheat

5g Oatmeal Stout and 5g Lemon/Lime Summer Blonde.

5 gallons of my own mad scientist creation, NOLA Hopaclypse and 5 gallons of a 'save my pipeline' extract Anniversary IPA.
This week I'll add 5 gallons of another creation, some type of different black ipa.

India Brown Ale/Rakau Pale Ale/Saison/Belgo-American Pale Ale/Blonde Ale

5.5 gallons of lambic

5.5 gallons of Flanders red

Several batches of wines. I have a Janet's Brown from this past weekend's brew day

It's been a busy winter/spring, and I have a lot of fermenters available to me, so...

1. Arkador's Dunkelweizen - 5gal
2. Basic Wit - 5gal
3. Throwndown APA (local competition) - 5gal
4. Honey Mild - 3gal
5. Chamomile Honey Wheat Beer - 4gal
6. Cascade Willamette IPA - 5gal
7. Mild Styrian Ale (2nd runnings from IPA mash) - 1gal
8. Big fat belgian Dubbel - 5gal
9. Fresh pressed apple cider - 5gal

5 of those are ready for bottling. I'm really really wishing I was setup for kegging. That's the main reason why things are sitting, I just don't want to take the time to bottle.

Two new additions to the fermenters; a Berliner weiss and a shiraz. Merlot has been bottled and the mild kegged.

Finally getting the pipeline refilled. 5 gallons of a DIPA and 5 of a black IPA

10gal base beer for my first sour; 5 gal Belgian IPA w/ 3711

I have a Mixed Berry (raspberry, blackberry, strawberry) Wheat that just went into the secondary.

It was my first AG and it didn't run as smoothly as I would have liked. But I now know where I can make changes to my process. On the bright side, I tasted some when transferring to secondary and it was delicious. I can't wait to have it when its ready

Oolong rice wine, first batch or red rice wine.

5.5gallons of Lambic

5.5 gallons of Flanders Red

5.5 gallon of Pale Ale

Botled v2 of my Hopped & Confused about a week ago,drained PBW soak out of fermenter #2 into bottling bucket to soak for an hour. Then rinse & sanitize both. Dark hybrid lager in bottles three weeks tomorrow with 5 in the fridge yesterday afternoon. Crystal clear & hoping the new SA bench capper solved another lil problem.
I think the Super Agata works a bit better than the other one midwest sells $6 cheaper...caps seem to go on "looking" tighter on the sides.

Just finished a dry Irish stout and its in my carboy, while the red ale is going on its 3rd week in the primary.