What's in your fermenter(s)?

3 gallons of Skeeter Pee that's about ready to bottle.
4 gallons of cream ale that I think should be clearing by now (just over 3 weeks) but it's still awfully muddy-looking.

I'm trying to figure out what I want to brew next, to drink this summer. A patersbier or a witbier.

 

5 gallons of cream ale

 

Yeast cake from a a blonde. I'm going to try to brew a summer wheat in the next day or so.

 

5 gal Citral Pale Ale
3 gal Apfelwein
1 gal Cranberry Pomegranate Apfelwein
1 gal Black Cherry Apfelwein
1 gal Cyser (Apple Mead)

 

I have my first batch going now. 5 gallons of Irish red ale

 

5 gallons of Accidental Eis Cider. I turned my fermenting chamber on without an external temp controller and it froze my cider. :smack:

 

5 gallons of a Chocolate Covered Orange Stout (OG 1.092)

3 gallons of a Pink Peppercorn, Pink Sea Salt, Pink Grapefruit Gose (OG 1.047)

5 gallons of a Amarillo, Centennial, Simcoe Double IPA (OG 1.081)

Excited for all of them to be ready to drink.


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5 gallons each of my house IPA (warrior and green bullet) and a Scottish 80 schilling).

 

5 gal of all grain Blue Moon clone, smells amazing! Been in there for 1 week today. Will probably transfer to secondary on Saturday or Sunday, all fermentation appears to be completed

 

Care to share the recipe? Is it already on here?

 

Bravo/vienna SMaSH saison, fermenting at incredible speed thanks to Belle Saison dry yeast.

 

Currently 6 gallons of Amarillo/Galaxy/Citra IPA, 5.5 gallons of Rye Farmhouse Ale, 10 gallons of Oud Bruin, 5 gallons of Golden Sour on 5 pounds of Mango chunks, 6 gallons of Belgian Saison that I added Crooked Stave dregs to in secondary. Looks like those dregs are active.

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Gotta check the FG on my Irish red again today. Darn S-04 is sluggish this time. 80, 40, 30, 50...it's like weather by Sibyl?! The dry stout should be ready for a 1st FG too.

 

5gal orange honey wheat

 

Fermenter 1: 23 litre batch of raspberry wine
--> 7 litres of headspace, fermentation room 18 celcius and I still might need to just open the lid due to rapid C02 production. EC-1118 + DAP.

Fermenter 2: 23 litre batch of hefeweizen
--> Lallemand Munich yeast

Fermenter 3: 20 litre batch of apple cider
--> EC-1118 + DAP.

Fermenters 4-22: empty

 

I have a Dortmunder and a hoppy black lager (Black IPA with lager yeast). I have so much beer right now I should probably take a few weeks off from brewing...But I don't wanna!!

 

5 gallons of esb freshly brewed yesterday.

 

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raspberrywine and cider!

 

French Saison
French Saison with Brett (split batch)
Flanders Red style ale
skeeter pee - almost ready to clear!
Rye Saison with brett, orange peel, chardonnay soaked oak
Rye Saison with brett, chardonnay soaked oak

 

My IPA gets dry-hopped tonight, and I am already wondering what to brew next... I was going to do the Centennial Blonde extract version and rack it over fresh-picked strawberries, but I never got the strawberries. And, there is this AWA recipe I just saw I want to try...

I should just stick to the blonde and not worry about strawberries.

 

An oopsie ESB where I used too much crystal 120 and a cyser with la fin du monde yeast.

 

What's in my fermenter? The ghost of homebrew past! I haven't had a chance to brew at all lately.

 

My first attempt at centennial blonde and my second try at blue moon. Should be 2 great summer beers . View attachment ImageUploadedByHome Brew1433312610.617422.jpg

 

Ipa with Eldorado, centennial and calypso, bubbling on Conan yeast

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Raspberry wine been going hard for 7.5 days and still showing no signs of slowing down. No idea how to determine the starting gravity because it's 6 kg of sugar dissolved in water and then 7.5 kg of raspberries tied inside of a large mesh bag. Should have pulled and squeezed the bag last night but was too damned busy. Will definitely need to do it tonight.

Apple cider also going hard for 7.5 days already and still looking like breast milk. EC-1118 and DAP.

 

5.5 gallons of a Dusseldorf Altbier that is working around 60-62* with wlp810.

 

12 Gallons of Blonde.

Gave that blender a real workout. Hair tends to clog.

 

5 gallons of a wheat saison with honey, orange and lemongrass. It's going to secondary today or tomorrow to get it off the large pile of sludge and ready to keg once it's settled.

Tonight I'll have a Pils/Simcoe SMASH fermenting as long as I can get the grass mowed this morning and start brewing before it's too late. I've got a 3 tap kegerator on its way and I'm trying desperately to make sure I have plenty to put in it once it arrives.

 

5 gal of lambic, 3 months old now and building up a nice pellicle.

5 gal of Berliner Weisse, kettle soured with lacto and fermenting with a neutral ale yeast.

5 gal of a citra-heavy ipa fermenting with conan.

Coming soon: Helles, American Hefe, and something with lots of simcoe or mosaic.

 

As of last night, Orange Blossom Honey Braggot, brewed with Citra and Lemon Drop Hops and Lemon grass.

 

5 gallons Table Pale (3.5%)
5 gallons Table Mild (3.5%)
10 gallons Pale (4.5%)
10 gallons Brown (4.5%)
5 gallons Pale (7%)
5 gallons Porter (7%)

Will keg at least half of it today.

 

5.5 gallons lemon cherry gose

5.5 gallons grapefruit sculpin clone

5.5 gallons rye saison

 

Bottled- milk stout, English pale ale, cranberry wheat. Belgian wheat

Kegged- honey blonde

Fermenting- magic hat #9 clone

On Deck- American pale ale

 

Shortcut cider from apple juice. Hoping to get something drinkable during the summer.

 

20 litres of a modified BierMuncher's Centennial Blonde.

Munich instead of Vienna (LHBS was out of Vienna)
All hop additions were subbed with cluster hops(as far as I can tell) I found growing wild locally.

 

5 Gals of American Amber Ale

 

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Bottom shelf is 1 & 3 gallin carboys of oud bruin-ish. left to right on top golden sour on mango, wolverine is guarding 6 more gallons of the same batch of oud bruin, captain america and wolverine are fighting over 6 gallons of Belgian Saison with CS dregs, then todays extract sour and version 6 of my Farmhouse Rye.
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6 gallons of Riesling and 6.5 gallons of Oatmeal Stout

 

5 gallons Munich Light/Willamette SMaSH.

 

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5 gallons of Smokin Spurgeon ESB. If you're a reformed Christian you'll get the reference

 

5.5 gallons of a Two Hearted Ale clone joins the same volume of 80 Schilling and Altbier. I need to bottle but I can't til I drink enough. This conundrum has twisted around in my head like a pretzel...

I got a pretzel in my head! View attachment ImageUploadedByHome Brew1434328553.486507.jpg