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Old 04-19-2013, 08:06 PM   #11121
Jan 2012
Honolulu, Hawaii
Posts: 275
Liked 27 Times on 22 Posts

Originally Posted by unionrdr
Brewing a PM NZ IPA today. Got about half way through runing the grains through a small food processor (no grain crusher yet) & it started overheating,since I didn't order the grain pre-crushed this time. gunna get a crusher when the federal refund comes in. Need a better crush that's also faster than this thing.
Sounds tasty! Perhaps a post in the recipe section on this one?

Gonna do the same when the fed gives me my money back, stir plate and grain mill.

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Old 04-19-2013, 10:32 PM   #11122
Acolyte of Fermentalism
Echoloc8's Avatar
Feb 2012
Alabaster, Alabama
Posts: 363
Liked 35 Times on 29 Posts

Doing an original recipe (honey Kolsch) for its first trial, and my first-ever Kolsch.

The big question about this brew isn't really the brew-day itself, but clearing my pipeline sufficiently that I'll have a free keg for lagering when the beer's ready in a week or two.

I need more kegs, or a fermentation fridge big enough for a bucket.

Primary: 2013 EdWort's Apfelwein | 2012 JAOM 3-gal | 2013 JAOM 5-gal
Secondary: Nada
Bottled: 2014 Peach Sauvignon Blanc | Rich's Legal Wit | 2013 Fireside Barleywine | 2007 Oaked orange blossom mead | 2013 Kit Cabernet | 2012 Kit Raspberry Merlot
Kegged: Sierra Nevada Celebration clone | 2014 Peach Sauvignon Blanc, sparkling
On Deck: Black Cherry Ancho Chile Mead | Leffe Blond clone

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Old 04-19-2013, 11:34 PM   #11123
Feb 2009
Posts: 448
Liked 102 Times on 66 Posts

Brewing a Vienna/Cascade SMaSH. I wish I hadn't consumed every last drop of my Vienna/Warrior SMaSH. I guess I will have to use taste bud memory for comparison.

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Old 04-19-2013, 11:50 PM   #11124
Nov 2012
Posts: 62
Liked 1 Times on 1 Posts

I will be brewing a 1 gallon test batch of a pumpkin ale, already gearing up for fall

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Old 04-20-2013, 06:20 AM   #11125
Nov 2010
lafayette, or
Posts: 157
Liked 16 Times on 12 Posts

Brewing 10 gallons of vanilla porter.

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Old 04-20-2013, 11:12 AM   #11126
Senior Member
Hammy71's Avatar
Sep 2008
, Maryland, The Tax Me State
Posts: 5,889
Liked 529 Times on 402 Posts

Getting ready to get out the equipment for 10 gallons of a Sam's Summer clone. mmmmm

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Old 04-20-2013, 11:15 AM   #11127
Darwin18's Avatar
Nov 2008
Garner, NC
Posts: 5,339
Liked 952 Times on 668 Posts

I'll be brewing a zombie dust-ish pale ale this morning, once I'm done with my surveying lab.
BJCP #F0684 - Certified

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Old 04-20-2013, 11:32 AM   #11128
Dec 2012
Albany, New York
Posts: 19
Liked 5 Times on 4 Posts

Doing a scaled down (1 gal) slightly tweaked version of Mr. Papazians Colonel Coffin Barley Wine Ale. Gonna use Chinook to bitter, Citra for flavor, and Cascade for Aroma.
"I have taken more out of alcohol than alcohol has taken out of me."
-Winston Churchill

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Old 04-20-2013, 12:37 PM   #11129
Nov 2012
, NC
Posts: 596
Liked 134 Times on 106 Posts

Mashing a Kolsch right now - going to start the vourlauf in about 15min. Smells awesome. I do love a nice spring morning brew sesh.

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Old 04-20-2013, 12:39 PM   #11130
Mar 2012
Columbia, SC
Posts: 967
Liked 126 Times on 105 Posts

Mashing a wee heavy right now...
Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

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