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Old 12-05-2009, 06:44 PM   #761
Nov 2009
Valencia, CA
Posts: 23

Got a ground-up recipe for American Brown Ale boiling away right now. Pretty conventional... 2nd AG brown ale, so I'm gonna call it Brown No. 2 to deter the inattentive.

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Old 12-05-2009, 06:51 PM   #762
Ashz's Avatar
Nov 2007
Posts: 343
Liked 4 Times on 4 Posts

Just got done brewing a Belgian Pale Ale, based on Saccharomyces' recipe. I hope to enter this in a local belgian contest. I am going to put it in the Barrel I got thanks to him and infidel as well for some aging.

I am also thinking I will do 10 gallons of blond tomorrow.

The universe is wider than our views of it.
-Henry David Thoreau

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Old 12-05-2009, 07:19 PM   #763
Whut's Avatar
Mar 2009
Peoria, AZ
Posts: 9,060
Liked 1778 Times on 1646 Posts

Just mashed in for what should be 10 gallons of blacklab's Cascades / Orange Pale Ale at 156º.
May Whut see him safely through the Pearly Gates half an hour before Crash knows he's dead. - hunter_la5

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Old 12-05-2009, 08:20 PM   #764
EO74's Avatar
Sep 2009
rockland mass
Posts: 356
Liked 12 Times on 12 Posts

I just finished yooperbrew/jamil common OG 1.054 .I pitced my starter right out of the fridge not thinking, doe.Should be alright I hope?????

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Old 12-05-2009, 08:48 PM   #765
PseudoChef's Avatar
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,401
Liked 110 Times on 81 Posts

5 gallons of Old Ale in the fermenter, should be pouring next year sometime!

Now, to fill the Maker's barrel with Wee Heavy tomorrow!

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Old 12-05-2009, 08:54 PM   #766
Jan 2009
Posts: 153

just put a five gallon batch of porter to ferment, got the grains for my ipa mashing right now while i heat the sparge water.

first time i've done two in one day -- must admit i'm pretty tired. a lot of lifting since i'm doing this stove top

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Old 12-05-2009, 10:17 PM   #767
Saint Aardvark
Apr 2008
New Westminster, BC
Posts: 72

I'm doing a 1 gallon batch of stout (well, stout-esque, anyhow...) -- the wort is boiling as I type this.

This was my first time trying out my new used Corona mill (Value Village ftw!) and I thought I'd start small. Plus, short boil/cool-down time means I can do a lot of this in my kitchen while helping to keep an eye on my kids, rather than staying up 'til 11pm doing a full batch. (That's hard when the kids are up at 6am...)

If I've got my volume estimated right, I got about 75% efficiency, which is pretty darn good for the first time with the Corona mill. As for the recipe...well, I was actually aiming for a soured stout, but I don't think I've hit it. The sour mash didn't smell so sour to me, and the wort looks closer to a medium-dark brown rather than black. But hey! Beer!
Fermenting: Unnamed IPA
Last batch: Infected :(
Coming up: Howto batch for a friend; theme bath for local HBC

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Old 12-05-2009, 10:24 PM   #768
RandalG's Avatar
Dec 2008
The Windy City
Posts: 427
Liked 4 Times on 4 Posts

I wish. Both my carboys are full. I guess it's not a bad position to be in. Or I can just go get another carboy.

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Old 12-05-2009, 10:51 PM   #769
Oct 2009
Posts: 683
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I brewed Friday.

Getting cold here. I had to carry the boil kettle inside to run the chiller since my garden hose was frozen.

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Old 12-05-2009, 10:53 PM   #770
Oct 2007
Boston, MA
Posts: 225
Liked 1 Times on 1 Posts

Heating up my sparge water and about to tap the first runnings on Edwort's Bavarian Hefeweizen! Prost!

Next: Dead Guy Clone, Weißbier

Fermenting: The Riley

Kegged: Dry Stout, RyePA

My Blog!

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