What's in your fermenter(s)?

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3.5 gal of the Dirt Wolf clone, the recipe of which I found on HBT and approx 2.75 gal of old ale that I'm deciding whether to oak or not. My first try at an old ale and it's already really good just from the hydrometer sample. Was shooting for ~9% and the 05 slurry took it all the way to 10.2%, but not too thin or boozy that I can tell. I'm gonna oak it what the hey
 
5 gal of IPA that was supposed to be a 60 min Dogfish Head clone, but the kit was missing ingredients. Namely the 60 min Warrior hop addition. So it is beer, but it is not what was intended.
 
Apple wine. 40 litres of really freaking strong apple wine. Probably need to tone it down with some apple juice and ice cubes when drinking it.
 
cold crashing 5.5 gal nut brown

5.5 gal oat stout almost ready to bottle

5.5 gal hoppy porter, been goin for 4 days

1 gal cider with mulling spices, black tea, and brown sugar. in secondary

1 gal cider, strait juice. Will rack onto elderberrys in a few days

1 gal cider with spiced cider drink packet, black tea, brown sugar, and 3 centennial pellets that were boiled for 15 min. with the black tea and cider drink packet.

Need more cider going.......got 3 one gallon fermenters just sitting there......
 
1 gallon of KBS
5 gallons of California Common (Keystone homebrew AG kit). This was my first 5 gallon batch after 6 years of not brewing.
 
1 gal. blueberry mead.
1 gal. mixed fruit mead.
1. gal. sour mead.
3 gal. english bitter with Brett. C
5 gal. dragons milk clone
5 gal. sour cranberry
5. gal. peach sour.
5 gal old ale (secondary)
15 gal. bug county solera
15 gal. sour solera with mixed dregs/ wyeast lambic.
 
Five gallons of Schwarzbier, but only for a few more hours. I will be kegging it and moving it to the lager fridge later today.
 
coyote68 said:
1 gal. blueberry mead.
1 gal. mixed fruit mead.
1. gal. sour mead.
3 gal. english bitter with Brett. C
5 gal. dragons milk clone
5 gal. sour cranberry
5. gal. peach sour.
5 gal old ale (secondary)
15 gal. bug county solera
15 gal. sour solera with mixed dregs/ wyeast lambic.
Click to expand...

Would love to know your recipe for the dragon milk clone!
 
Just kegged a Poor Richards Ale, and kegged the Himbeerweizen yesterday.

All that is left in a fermenter is a Kolsch/Blonde Ale.

Time to brew!
 
Got a lot going on right now...

Primary:
  • Blonde Ale (2.5 gallons)
  • Blonde Ale w/ prickly pear puree (2.5 gallons)

Secondary:
  • Tart Cherry Lambic Mead (6.5 gallons)

Tertiary / Bulk Aging:
  • Base mead (1 gallon)
  • Cinnamon/Vanilla mead (1 gallon)
  • Prickly pear mead (1 gallon)
  • Blueberry hibiscus mead (1 gallon)
 
I've been busy this month.

  • 5 gals Brett Old Ale (Port Oak)
  • 5 gals Lamebic 2014 (Chardonnay Oak)
  • 5.5 gals Lamebic 2015 (Chardonnay Oak)
  • 5 gals Flanders Red (Cabernet Oak)
  • 10 gals Oud Bruin
  • 10 gals Flanders Pale Ale
  • 5.5 gals Session Kriek
  • 5.5 gals Kölsch
  • 5.5 gals Witbier
  • 5.5 gals Bière de Garde
  • 5.5 gals Belgian Blond
  • 5.5 gals Kitchen Sink Belgian Strong Ale
 
23 litres IPA
23 litres Double IPA
23 litres Hemp Nut Brown Ale
23 litres Pinot Grigio
4 litres Experimental Scrumpy
 
Hopefully a not infected 5 gallons of Cali common, 1 gallon of KBS, 5 gallons of Baltic Porter and 5 gallons of Syrah.
 
3.5 gallons of 100% Brett IPA (citra, el dorado, mosaic)
3 gallons of Foreign Extra Stout
3 gallons of Brett Saison (~5 months in)
3 gallons of a sour Saison (~7 months in)
 
Belgian Pale Ale:

8# Belgian Pils
1# Caravienne
0.5# Flaked oats
0.5# Biscuit
0.25# Aromatic
Mash 150*F for 75 minutes.
BK: 60 min
1.5 oz Saaz @60
.5 oz Saaz @15 min

WLP515 Belgian yeast (2L starter: 900 mL in fermentor, remaining cold crashing for storage)
5.5 gal fermenting at 66F (Started bubbling in less than 12 hours @ 1 burp/2 sec. After 24 hours >1 burp/sec)
 
IPA

grain bill - 2-row, vienna, carapils, C30

hops - bravo, magnum, ahtanum, amarillo, cascade, citra

~6% abv, SG 1.06

effficiency took a hit, realized that I should've paid more attention to my crush, LHBS mill did not do the job :(
 
Old haggis cold crashing, Cheap Date hoping to remove diacetyl, a lambic sitting on Brett and a dubbel in the tub in case it explodes. Winter has been full of fermenting.
 
2.5 G Classic American Light I am making a sorta IPA out of..hoping to bottle tomorrow night
2.5 G Nut Brown Ale
2.5 G Vienna Lager Simplex
1 G Chocolate Maple Porter
 
Secondary 1, 5 gallons of Cab Sav.
Secondary 2, 5 gallons of Chokecherry wine

Primary, 5 gallons of banana wine.

Those carboys won't see beer again until April.

Im out of grain and out of money lol
 
It sure is sad. But the upshot is that I have enough Barleywine, Wee Heavy, and RIS in my stock pile to carry me through. Not to mention 32 bottles of Cab Sav in my wine cabinet.

I won't be brewing, but at least I won't go thirsty.
 
11 gallons of Odds and Ends Pale Ale with the last of my Maris Otter, some Munich II and wheat. I used the last of my Northern Brewer for bittering and about 10 oz of Strisselspalt for late additions
 

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