What's in your fermenter(s)?

5gal of cascade pale ale.

in secondary: Scottish Wee Heavy
in primary: British Bitter

5 gallons each

I am finally back to brewing! Two buckets full of IPA... WOOHOO!
(I did just drain four buckets into kegs)

Just racked my pale ale into a secondary last night. The grain bill is based off the R2H56. The hops are what I had on hand: Liberty (bittering) mosaic and sterling. It was in primary for about 45 days. I decided to throw in some dregs from Love child No.4

It had a sort of dank earthy smell to it.

Drinking now: Kama Citra Session IPA
Just bottled: Surly Furious
In secondary: Jamil's Evil Twin
In Primary: Dawson's Multigrain Red

5 gallons of Amarillo IPA:rockin:

5 gals of a Columbus/Chinook IPA after a remarkably smooth brewday.

Still has my London Pale ale after 7 days... Tomorrow will see my Irish Red ale in my carboy.


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5 gallons of hard root beer!

#1 Paulaner clone with free rise temperature twist, for banana/temp research.
#2 American early and late hopped "ale", with german hops in the middle on s05
#3 Something, Pale/Pils/wheat grist with English bittering, american in the middle and saaz late on 17C WLP300.

5-6 days into fermentation, and #2 is so far the winner.

Scottish Export.

A belgian pale ale made with marris otter, east kent golding and saaz to finish. Temperature is a bit high for the yeast strain but its bubbling away nicely... ^_^

A spelt saison with 3724. It's around 1.020 after 3 days so hopefully it'll be done within a week. I pitched at 20c, then 24 hrs later cranked the heat up to 30c.

Less time to brew lately so I did a sort of double brew day.
I brewed up 5.5 gallons of bock with a decoction mash and some extra kettle caramelization. i took 3.5 gallons of the bock, fermented it with wyeast 2308. the other two gallons i mixed with 7 pounds honey and 3 gallons water to make a braggot using s-05. so i ended up with 9 gallons of joy out of one brew day.

hopefully i'll be sipping my bock when fall starts to cool down and my braggot over the winter.

Vienna lager grain and hops w/ US-05. We'll see!

I've got a Red and Traditional Bock ferming right now. The bock was my first attempt at a lager as well as my first attempt as decoction mashing. I'm excited.

Paradigm said:

I've got a Red and Traditional Bock ferming right now. The bock was my first attempt at a lager as well as my first attempt as decoction mashing. I'm excited.

Click to expand...

Which yeast did you go with?

progmac said:

Which yeast did you go with?

Click to expand...

I made a slightly-too-small starter using wyeast 2308 and then added a oack of saflager s-23 because we wanted a little fruitiness behind the malt, and also kind of wanted to experiment with mixing yeast.

#1 - 9 gallons or so of Chocolate Covered Beavr Nutz in secondary fermenters bulk aging on Cocoa, peanut butter, nibs, and vanilla beans. bottling this in October.
#2 - 11 gallons or so of a Stone RuinTen clone dry hopping in secondary fermenters. Should be able to bottle this beer this weekend!
#3 - 9 gallons or so of an American Stout fermenting in a primary fermenter

Racked a Galaxy Dry-Hopped IPA into two kegs. One with a 2nd tier of Cascade dryhops, and the other I left as is.

Got a roggenbier in the kettle right now will be going into fermenting soon

A winter spice ale made with black treacle, cinnamon, nutmeg, vanilla, and cardamom. I'm a bit early, but figure by the time its aged in bottles for a few months it should be really good for when the weather starts to chill!

An Irish red in my carboy, but my bucket is now empty and clean after bottling my English pale ale! Woop woop!


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A BM Octoberfast put in yesterday, bubbling quite nicely.

Got an American Wheat beer going right now.

5LB 2-row
5LB Wheat malt
.5LB Munich

WLP-320

No brewing this weekend but i did rack my RIS on to whiskey soaked oak

6 gal of pliny the younger and 6 gal 120 min

My sig has them all, but I brewed and started fermenting my custom recipe RIS yesterday, here's a couple pictures of us transferring for the boil:

http://imgur.com/ASSqAJv
http://imgur.com/LkKnAuK

kcmobrewer said:

6 gal of pliny the younger and 6 gal 120 min

Click to expand...

Ha! I know one guy who's not going to be standing in 8 hour lines for ghost beers! Nice work!

Just finished up a Belgian Golden Strong with what seemed like a ridiculous amount of sugar and the Gigayeast Golden Pear Yeast.

Have my first Gruit bubbling away. Going to bottle this one so guests don't end up getting completely destroyed by it.

I've got a RIS in the primary that clocked in at 1.093 before being bourbon aged.

Orchard Breezin Acai Raspberry Rapture wine kit. It used to be called Acai Raspberry Cabernet Sauvigon but the entire Orchard Breezin line has been renamed to exclude the varietal grape name. Not sure why.

I made the kit up with an extra 3 lbs of sugar to push the OG up to 1.078. The finished product should be somewhere around 10% ABV.

Brewed up a Saison last night. All I want to drink this morning though is.....more coffee!

Plum and pink peppercorn saison that will be getting racked this weekend!

Berlinner Weisse - Sour Mash
Berlinner Weisse - Sour Wort
Berlinner Weisse - Brett mix added
American Wild Ale
Flanders Red

A chocolate milk stout for Christmas...

An Imperial Stout that should be ready around Christmas, and the 2nd part of the partigyle brew, a Belgian stout, thats ready when its ready.

Oktoberfest happily fermenting away at 52 degrees.


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Munich Helles. What an ordeal! Did a double batch...extraction was better then anticipated, boil off was higher then anticipated, ended up 10 pts high on OG and had to dilute it back to acceptable for style OG!

But plenty of great healthy yeast, pure O2. 48F pitch, and she's happy now.

Just a kit brew for the moment, and a cider at that

Raspberry and lime cider for the wife, having a little party for our new born at the end of August.
Shall have an AG IPA and a bitter ready for it too