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Old 08-19-2011, 12:56 PM   #5221
Big10Seaner
 
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Feb 2008
Schaumburg
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10 gallons of Imperial pumpkin for me today
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Primary: Caramel Cider
Secondary: Bourbon Vanilla Porter
On tap: Some Sort of IPA, Cherry Cider
Bottled: Belgian Sour (1st place winner Binny's Chicago Comp)

 
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Old 08-19-2011, 01:08 PM   #5222
elproducto
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Jul 2010
Ontario
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My last 2 batches have turned out cidery, I'm a little concerned I have an infection in the brewery so I'm going to be playing Bleach Carpet Bomb the brewery this weekend..
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Keg 1 - German Pils
Keg 2 - Falconer's Flight IPA
Keg 3 - Chocolate Porter

 
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Old 08-19-2011, 02:07 PM   #5223
pm5k00
 
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Apr 2011
Cibolo, TX
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I'm doing a batch of apfelwine with wlp300 tonight.

 
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Old 08-19-2011, 02:52 PM   #5224
yummybeer
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Oct 2009
, The Hawkeye State
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hopefully i can find the time this weekend to go get ingredients to brew up an oktoberfest.
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Old 08-19-2011, 03:49 PM   #5225
Christ872
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Aug 2011
Falls Church, VA
Posts: 37

I'm putting together a light, crisp American ale. Something clean and with bite, but not too strong.

 
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Old 08-19-2011, 03:50 PM   #5226
coastwx
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Dec 2009
Raleigh, NC
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I have not brewed in almost 3 months now and the supply is getting low. Plan a huge brew day to load up the pipeline in time for football season. Plan a quick turn around wheat (10 gal) that will be keg carbed by Sep 3 college football. A 10 gal Pale Ale and 5 gal IIPA. My first attempt at a 25 gal brewday!

 
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Old 08-19-2011, 08:12 PM   #5227
FireBrew63
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Nov 2010
Lakebay, WA
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I just mashed in for 10 gal. of Centennial Blonde. Hopefully I can double brew today for 20 gallons.
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Old 08-19-2011, 08:54 PM   #5228
builderguy
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Jan 2011
Sacramento, CA
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20 gallons this weekend. It's all Belgian. We're doing a 15 gallon batch of a La Fin du Monde clone and 5 gallons of a Delerium Tremens.

 
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Old 08-19-2011, 09:09 PM   #5229
littlelord
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Jul 2011
Brooklyn, NY
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It's time to use up leftover grain & hops. We're doing 5 gallons of a "German IPA" and 5 of an end-of-summer Saison.

 
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Old 08-19-2011, 09:17 PM   #5230
Gduck
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May 2011
Ithaca, NY
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Making another French saison this weekend. Using yeast harvested from the one I have carbing up right now. Wyeast 3711 might be my new best friend! The one I made went from 1.044 to 1.002 and held there so I tossed it in the keg. The aroma is just amazing.

The one I make this weekend will be a bit bigger of a beer with maybe some random ingredient that interest me from my ever growing specialty grain collection.

 
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