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Old 01-19-2013, 03:38 AM   #531
OldBunny
 
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Nov 2011
Mahopac, NY
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Caribou Slobber tomorow.
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  • Nut Brown Ale
  • Jamil's Evil Twin IPA
  • Christmas Wit
Primary
  • Empty
Secondary
  • Empty
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  • Fireside Ale
  • Double IPA
  • Simcoe IPA
  • Wet-hopped Pale Ale
  • Caribou Slobber American Brown Ale
  • Northern Brewer Brunch Stout
  • Bourbon Barrel Porter

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Old 01-19-2013, 03:38 AM   #532
EineProsit
 
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Nov 2011
Taylorsville, NC, NC
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Dopplebock and my first wine a pinot grigio

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Old 01-19-2013, 08:46 AM   #533
VaBrewer
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May 2011
Manassas, VA
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5 gallons of Saison Brettanomyces with Cherries

6 gallons of Oud Bruin

12 gallons of RR Supplication clone.

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Old 01-19-2013, 10:42 AM   #534
LTownLiquorPig
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Sep 2011
Lawrencetown, Nova Scotia
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My first partial mash dry Irish stout is still in fermemter, 2 weeks in, but my real pride and joy is my first all grain, an ESB.
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Old 01-19-2013, 11:04 PM   #535
stikks
 
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Mar 2011
Bradenton, Florida
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primary 1 -Blue moon clone
primary 2 - Spotted Cow clone
secondary - Vanilla Chocolate porter

Cheers

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Old 01-19-2013, 11:16 PM   #536
tumbleweed1954
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Jan 2013
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Ah' got a Bourbon Barrell Porter (2 weeks to due date)
'n fixin to brew a Sweet Stout tommorow.

#'s

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Old 01-19-2013, 11:38 PM   #537
BrewMasta
 
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Dec 2012
Ledyard, Connecticut
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T-Can &Bearcats Wheaton Beatdown ( American wheat ale) I started this to be legged by the Super Bowl. So far so good, fermentation is just about complete. I may give it a week in secondary, the on to legging. Next to it is a Brewers Best Imperial Nut Brown about 4 weeks from kegging.
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- ToastedBlonde Ale in Bottles
- Zesty Pale Ale in primary #1
- Belma 60 IPA in primary #2
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- White IPA on deck
- ESB on deck

* Member of the Maniacal Association of Shoreline Home-brewers, CT

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Old 01-20-2013, 04:33 AM   #538
SVB
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Dec 2012
Lakewood, Colorado
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10 Gallons Irish red
10 Gallons Cream ale
10 Gallons Maibock
5 gallons RIS
10 gallons IPA
The kegorator is full
The pipeline is full
School starts again on Tuesday!

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Old 01-20-2013, 04:38 AM   #539
roastquake
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Aug 2012
Aiken, SC
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Basic Hefeweizen, and a hybrid Bock (traditional bock recipe fermented 70 degrees F with saflager, I guess you could call it a "steam-bock")

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Old 01-20-2013, 11:21 PM   #540
tx_shooter
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Nov 2012
Granbury, Tx
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My wife just moved her raspberry wheat to the secondary. Pretty cool that she finds this whole thing interesting enough to want to brew her own beers.

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