What's in your fermenter(s)?

IIPA
Imperial Kiwi Saison
Belgian Black IPA

 

PBW,soakin the fermenter clean. Bottled the pm pale ale that was in it 5 days ago. All NZ hops too.

 

A stylish kolschburgh style on the final lap and a dubbelville Belgium trapp Chimayville red/premiere clone chugging away. And a cidertown getting old.

 

Stale air heavily laden with white mold spores...

 

Stikks, I gotta know more about this one. Do you have any information on it that you can share?

 

10 gallons newest SNPA clone recipe from BYO (just kegged)
10 gallons Just Outstanding IPA clone
10 gallons Janet's Brown Ale

Stoked for all three of these. Brewed practically every weekend the last month.

 

Hoppy wheat
ABPA (American black pale ale?)
Smoked porter on J.D oak
A.Bastard style Ipa
Session ipa @5.5%
porter Black Butte style

 

Shorts Bloody Beer clone
wmubroncos simple cider recipe

 

As of two hours ago, nothing. It's been emptied, into five bottles (unfortunately, I lost 1/3 of the green beer to trub during racking). I've conditioned with brown sugar, which I have never used before. I hope that it will have an effect on the flavor. The color is right, but it's still a bit cloudy. The proof will be in the pudding, and I'll know in March.

My primaries are going to take a break for a few days, until my sister leaves on Sunday. I doubt I'll brew that day, because I have so much else to do. Things which will ultimately lead to me drinking more beer, but not brewing.

 

I've got about 5.5 gallons of blood orange coriander. New recipe, I can't wait to try it out. 9 more days in the primary and then 1 week in the secondary.

 

Caribou Slobber tomorow.

 

Dopplebock and my first wine a pinot grigio

 

5 gallons of Saison Brettanomyces with Cherries

6 gallons of Oud Bruin

12 gallons of RR Supplication clone.

 

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.

 

primary 1 -Blue moon clone
primary 2 - Spotted Cow clone
secondary - Vanilla Chocolate porter

Cheers

 

Ah' got a Bourbon Barrell Porter (2 weeks to due date)
'n fixin to brew a Sweet Stout tommorow.

#'s

 

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.

 

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!

 

Basic Hefeweizen, and a hybrid Bock (traditional bock recipe fermented 70 degrees F with saflager, I guess you could call it a "steam-bock")

 

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.

 

A hoppy wheat.

Tomorrow will have a porter in another.

 

Just put an Irish Red Ale into the carboy with a 1.06 gravity reading. Planning on starting an all-grain (first time) milk stout within the next week or so.

 

Right now I have my Red Hook ESB clone cold crashing in the fridge in primary #1 and a fresh batch of Caribou Slobber churning away nicely in primary #2. Below is a shot of the slobber.

 

I think it's like Ricardo's iron law of wages--no matter how much space you have to ferment, it's never enough. I have 58gal of fermentation vessel space, but started planning a 3BBL nano, and recently stepped my fantasy fermenters & bright tanks to 7BBL

At the moment I'm slacking, though:
10gal Sculpin clone, 5gal CAP, 10gal coffee vanilla porter, and (conditioning/aging) 5gal each of Oaked Old Ale and Tart Cherry Farmhouse Braggot.

 

Do you mind sharing the Sculpin recipe? One of my absolute favorite IPAs and I've been looking for a good clone.

 

Vanilla Porter

 

lambic
lambic
lambic
cranberry lambic
orange lambic
saison
saison
sour saison
brett saison
brett pale ale
sour kvass
hibiscus sour (IO inspired)
sour stout
post pro sour
date sour
biere de garde

 

Do I count as a fermentor? There is much in me tonight...

 

10 gallons cream ale
5 gallons apfelwein
5 gallons oatmeal / raspberry stout
5 gallons raison d'etre clone
10 gallons something as of yet to be named..

 

No problem. It sure smells like Sculpin . I'm about to head to work but I'll post it this afternoon!

Here ya go:

10gal batch
72% efficiency
1.071 OG/1.012 FG (estimated)
~95 IBUs

22.5# MO
2.5# C10
2.0# Carapils
1.0# Caravienne (I subbed Caramunich b/c I had no Caravienne)

Mashed @150F 90min

1.7oz Amarillo 8.5%AA--FWH
1.1oz Chinook 10%AA--60min
0.9oz Columbus 12.9%--60min
0.7oz Styrian Goldings 3.8%--20min
0.6oz Simcoe 12.2%--20min
2.0oz Amarillo 8.5%--Flameout
Whirlpool/hot stand ~20min

Chill to 56F & aerate

Pitched 001, fermenting at ~62F

Dry hopping: 2oz Simcoe, 4oz Amarillo

I'll post my results in a few weeks after a side-by-side comparison

 

Belgian Pale Ale, experimental sour mashed red (on oak), cran-apple Graham's cider, and soon to be tripel and pilsener.

 

A lid, which has a bead of caulk curing on it. I'll check on it Saturday.
If I can get to the brew this weekend, I'll have a gallon of this:

Briese Rye
UK Crystal
Black Pepper
Amarillo
Wyeast Irish Ale

 

A Honey Cream Ale with smells wonderful in the fermenter and is still bubbling away. Will be cracking open a White House Honey Ale later tonight when I get off work.

 

Belma APA
House Stout
HoneyCrisp Apple Cider

 

My first two all-grain brews:

5g India Brown Ale (just dry hopped with cascade and columbus)
5.5g Smoked Porter (brewed today!)

 

5 gal. Irish Milk Chocolate Stout on the way to keg this week
5 gal. Cherry bomb cider in primary
6 gal. Malbec kit starting tomorrow
Next week ?

 

5 gal Cooper's Stout
1 gal Chocolate Lavender Stout
Next Week- 5 gal. Kiwi Express NZ IPA
Week after- 1 gal Irish Red

 

Nothing in the fermenter, but three jars of wild rice wine are off to a good start. I'll check on them next week.

I should stop saying that I'll brew on Friday, but I think I will. I have the ingredients, and I can do a smoked ale with Amarillo that will taste, well, wretched.

 

American amber it's my first using a recipe I created myself