What's in your fermenter(s)?

Just pitched yeast into 5 gallons of peach wheat ale.

 

A gallon of coffee wine. The last batch aged much better then expected.

 

Black ipa and an english brown

 

10g of a Kolsch and 10g of a Wit.

Cant wait!!!! to drink it!!!!! i got 4 empty kegs just sitting there waiting !!!!

 

I have a Kriek on month 9 of aging, a Belgian Dark Strong that just started its 8 week bulk aging before bottling and just put a Bohemian Pils down to 33° for lagering.

 

5 gal Kaiser's Altbier, my Vienna lager, my take on a Sapporo clone and a hopped up version of my Sapporo clone using Falconer's Flight.

I named my clone "someporno", cause after my wife has one or 2 it really gets her goin!

 

27 gallons of an Ember Ale....

 

What recipe did you use? Did you back sweeten?

 

Primaries: Orange Belgian Wit (5G), Liberty Cream Ale (5G), Pinot Gris (6G), KeyLime-a-Rita Wine (5G), Strawberry Wine (5G), Clementine Wine (1G), Honeysuckle Wine (1G)

Secondary: Apple-Raisin Parsnip Sherry, Apple Wine (not Apfelwein), Grape Juice Wine, Riesling Ice Wine, Grapefruit Wine, Pumpkin Wine, Peach Wine (with banana for extra body)

 

Summer Lager (BBS recipe) -- ready for bottling this week

Chocolate-coffee stout (modified Beer Craft recipe) -- to be bottled in another week or so

 

2 X 5 gallons of Lite American Lager
2 X 5 gallons of Dortmunder Export Lager
5 gallons of Murphey's Antwerp Ale
5 gallons of Edmund Fitsgerald Porter
5 gallons of Caribou Slobber
5 gallons of Moose Drool / Same beer - different yeast
5 gallons of Four Triangles Amber Ale
5 gallons of Irish Red
Making 5 gallons of Burton Ale and 5 gallons of Belgian Blonde this weekend
Then 10 gallons of Pilsner the weekend after that!! Shew..

 

I've lost track of who all I've sent this recipe to now.

This recipe makes 1 gallon.

OG: 1.095-1.100
FG: 1.000 - 0.995
ABV: 12.7-14%

6 oz medium roast ground coffee, by weight. I used Dunkin' Donuts brand, because that's what I like to drink.
About 2 1/2 lbs of granulated table sugar. 2 lbs for fermenting, 1/4-1/2 lb for back sweetening.
2 tsps yeast nutrient
1 tsp yeast energizer
1 5 gram packet of Pasteur champagne dry yeast
1/2 tsp bentonite powder, optional
2 tsp vanilla extract

Pour the ground coffee into a 1 gallon container, or a couple of smaller pitchers, add hot water until total volume is 1 gallon. Hot water in this case is not boiling, or the typical 212F for brewing coffee. It's more like 140-150f. You aren't trying to brew the coffee with heat, just get some body out of it. If your tap water tastes good then just hot from the tap is fine. If not, heat some bottled or filtered water on the stove.

In a few minutes the ground coffee should have formed a kind of mat in the top of the container. Break that up and stir it into the liquid. Most of the coffee should drop into the bottom of the container.

Cap the container, or put aluminum foil over the top of the container. Let it sit at room temperature for approximately 24 hours. After about 24 hours, pour the coffee through a coffee filter. Leave the majority of the grounds in the bottom of the container, they will just make it take longer to pass through the filter. The point of this is to brew coffee with a low psuedo-tannin content. That's what makes coffee bitter, and coffee has a tendency for far to high levels of these to enter solution in the presence of alcohol. That's also why there aren't any coffee solids in the fermentor. Brewing long and at a low temperature extracts lots of coffee flavor compounds without extracting a significant amount of psuedo-tannins.

Pour the cold brewed coffee into your fermenting container. I would recommend a 2 gallon fermenting bucket. The caffeine causes even low flocculating yeast to foam more then is normal. Add sugar in two or three additions until your gravity is between 1.095 - 1.100. Make sure to fully dissolve each sugar addition before adding the next, and check the gravity before each addition. It's Ok to pour the sample back in. If you are off even a little in your volume you change the sugar needed in a batch this small fairly significantly. With the volume lost from the coffee solids left behind, and the water in them, you should get almost exactly 1 gallon of liquid after the sugar has been added.

Add the yeast nutrient, stir until dispersed. Aerate if you wish. You will probably have the shake the ish out of it to dissolve the sugar so aeration is going to be redundant. Pitch the yeast. Seal your fermentor up.

In about twelve days add your bentonite powder if you are using any. In about 14 days, transfer off the yeast cake. Give it another week to be sure it's done fermenting. Add vanilla extract. It is recommended this be back sweetened, then pasteurized. Somewhere between 1/4 lb and 1/2 lb of sugar is about right, depending on taste.

Happy Brewing!

 

8 liters of Christmas Ale (high ABV)
13 liters of IPA
12 liters of Robust Porter

 

Brewed up a 3 gal batch of Belgian blond on Tuesday. Pitched Roselare and about a pint of harvested lambic bugs (Boon Oude Gueuze). Yum.

 

5 gallons of banana wine.

 

5.5 G of My own twist on Janet's Brown. Just getting to high krausen as I type. 50th batch!!

 

5 gallons of what is supposed to be a fast version of banana wine.

 

I have 2 gal of my wheat beer. I think I've gotten my water chemistry right, but I suspect something will taste awful. Don't know why.

 

15 gallons of Sierra Nevada ruthless rye & 15 gallons if Sierra Nevada pale ale

 

You must not have had enough to drink yet then.

I inventoried all of my homebrew. While drinking some of it...

 

Yesterday brewed a 5 gal batch of a cream ale recipe that I threw together on the fly after walking into LHBS. It's currently bubbling away in the mini fridge at 65F.

 

The more you drink, the better it gets!

 

Just added 5 gallons of Caramel Amber and 5 gallons of Belgian Caramel Amber
Got 30 gallons chillin in fermentors, 10 gallons on tap and 10 gallons carbing up.

 

Exactly.

 

Rye whiskey stout 5 gal. Rye ale 6 gal. Mead 5 gal. Hopped grape wine 5 gal. Apple peach cider 3 gal

 

i still got 10g of a Kolsch and 10g of a Wit.

but now i added 10gal of a Am IPA...

so 30gal just sitting around....

 

Vienna Lager in the Lager cabinet! Flanders Red ageing in the closet!

Gonna brew two more biggies this week. A RIS and a Pliny the Younger clone.

 

I have 5 gallons of a 4% APA, 5 gallons of a 10% IIPA, and 5 gallons of 10% skeeter pee all waiting to finish up. Might brew up something light and refreshing this weekend if there is time to add to the list.

 

IPA with a Belgian yeast 3g
ESB 5g
Orange Cream Ale 5g

 

6 gallon batch of imperial breakfast stout. Brewed with oatmeal cayenne cocoa nibs molasses cold-brewed coffee and maple syrup. Sitting in secondary for 5 weeks now on oak and buffalo trace bourbon. Can't wait for this one to finish.

 

I'm up to 13 and they're all full.
Petite Saison w/Nelson & Motueka
Berliner Weisse x2
Sour Red x3
Sour Brown x3
Sour Black x1
Sour Pale x2
Sour odds & ends x1

I kinda like sour beer.

 

Not to hijack, but I have been wanting to get into making some sours. Any advice for a guy that lives in a warmer climate? My apartment is about 80f right now.

 

in my sig. It's a Lemon Wheat Ale.

 

10gal petit citrus saison

 

Do let us know how this one goes. It sounds very interesting!

 

5 gal caramel porter and 5 gal pineapple gose. July cannot come soon enough.

 

10 gallons of an Oberon clone
10 gallojs of a all centennial IPA.

 

About to set a new personal record, five batches fermenting at the same time!

Christmas ale, IPA, Robust Porter, American Blonde, Belgian Blond!

 

Brewed up saison yesterday. This is what it looked like 3 hours later. Crazy fast yeasties.

 

5 gallons of Imperial IPA, currently dry hopping with 2 oz of each Citra and Simcoe, and about to drop in half a habanero pepper.

5 gallons of Gluten Free Stout

5 gallons of Amber Ale

3 gallons of Pale Ale (about to rack onto a few pounds of raspberries)