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Old 12-04-2011, 12:30 AM   #6261
Feb 2011
Brewer, Maine
Posts: 149

Currently making a red ale with 4oz of Falconer's Flight!
"It's amazing I can get so drunk on one beer...I just need to figure out which one it was!" My Dad.

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Old 12-04-2011, 12:47 AM   #6262
Sep 2011
Hudson, Illinois
Posts: 59

Half-Hearted... my abstract rendition of a Bell's Two Hearted clone.
Did not have 20L so i substituted 4 oz of 15L and 4 oz 40L.
No Centennials, but plenty of Cascades, so there's that.
And no Bell's yeast, so i used some of my harvested Munton's Premium Gold.

Pleased with the final 5.5 gallons of 1.064.

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Old 12-04-2011, 04:02 PM   #6263
Rob_B's Avatar
Jan 2011
Zephyrhills, FL
Posts: 389
Liked 27 Times on 26 Posts

Just doughed in for a Granny Smith Wit for the wife. Crystal clear skies and 72* outside can't ask for a better day to brew!

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Old 12-04-2011, 04:55 PM   #6264
Dec 2010
Scotch Plains, NJ
Posts: 15
Liked 1 Times on 1 Posts

30min into the mash for a brown ale

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Old 12-04-2011, 06:25 PM   #6265
Feb 2011
minneapolis, MN
Posts: 397
Liked 11 Times on 11 Posts

mashing BM's Centennial Blonde right now, but im swapping the hops out for Motueka. cant wait for this one!

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Old 12-04-2011, 06:38 PM   #6266
Feb 2011
Danbury, Texas
Posts: 22

Just finished a Defalco's extract recipe, St. Almost Christmas Ale.

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Old 12-04-2011, 06:44 PM   #6267
Mar 2010
Charlotte, NC, South Carolina
Posts: 59
Liked 2 Times on 2 Posts

about 45 minutes into my mash. Brewing brown porter
A fine beer may be judged with only one sip, but it's better to be thoroughly sure. --Czech Proverb

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Old 12-04-2011, 08:52 PM   #6268
yorkbrew's Avatar
Sep 2007
Bellingham, WA
Posts: 114

Brewing a Flanders Red for the third time today. Hopefully I'll get it right, third time is the charm!

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Old 12-04-2011, 11:08 PM   #6269
Stay Rude, Stay Rebel, Stay SHARP
Qhrumphf's Avatar
Apr 2011
Arlington (DC), VA
Posts: 13,519
Liked 3476 Times on 2480 Posts

Nothing this weekend, but next weekend I'll be bottling up my ESB and my Brown Ale, and if I'm lucky I'll have time to brew up the Wit I wasn't able to get to the week of Thanksgiving.
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

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Old 12-05-2011, 12:06 AM   #6270
Oct 2010
Madison, Wisconsin
Posts: 145
Liked 39 Times on 26 Posts

Just finished up brewing my kolsch. Decided to try the No-Sparge method discussed in a recent BYO mag. Everything went great, though I anticipated 55% eff and got 65%. It worked out though, as I had less boil-off than usual and ended with 6g vs my usual 5.5g, so my OG was only 1 point off. It was the first time I actually brewed IN my garage, instead of outside, so that must have affected the boil off rate. I could have boiled it down further, but figured since I was near my OG at 6g may as well stick with it. One thing I learned: I won't be able to do anything larger than a 1.050 beer in my 10g Igloo cooler with this method. It was literally filled to the rim with all the grains/water added.

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