Brewing 22 gallons tomorrow, anyone else brewing?

[Dycokac]

I was lucky, out of the 4 bottles of white labs wlp300 ONE vial had a november date on it

and now i have a proper thermometer to brew with.. hard to be accurate with a candy thermometer

For a steep'n specialty grain this recipie is awesome! I'm excited to see what entire fermentation in a glass carboy is going to do it. last time i used a bucket and a british ale yeast .

 

[niquejim]

I'm working all weekend..........SO I brewed wednesday.
5 gal Alt
5 gal Bob G's Shark Tooth Pale Ale(OMFG this is good)
http://www.tastybrew.com/newrcp/detail/104

 

[cclloyd]

I'm doing my third PM on Sunday - it'll be a pale ale of sorts. I've got a red/amber ale to rack to secondary and was considering pitching onto the cake from it for this weekend's batch. I picked up some Safale US05 with my ingredients in case I decide against it but I'm leaning towards pitching right onto the cake. I've only done it once before - pitched a Dunkel onto a Hefe cake. It worked out great but I've read in several places that you should pitch darker than the cake. What the hell - onto the cake it goes!!!!!

 

[SuperiorBrew]

I'm doing my first 10G batch Sunday

Nut Brown Ale
Brew Type: All Grain Date: 11/11/2007
Style: American Brown Ale Brewer: SuperiorBrew
Batch Size: 11.00 gal Assistant Brewer: Brew Dog
Boil Volume: 13.84 gal Boil Time: 60 min
Brewhouse Efficiency: 80.00 %

Brewing Steps Check Time Step
11/11/2007 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 16.74 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
18 lbs Pale Malt, Maris Otter (3.0 SRM) Grain
8.0 oz Biscuit Malt (23.0 SRM) Grain
8.0 oz Chocolate Malt (450.0 SRM) Grain
8.0 oz Special B Malt (180.0 SRM) Grain
8.0 oz Special Roast (50.0 SRM) Grain

2 min Mash Ingredients
Mash In: Add 25.00 qt of water at 166.4 F
60 min - Hold mash at 150.0 F for 60 min
2 min Mash Out: Add 16.00 qt of water at 203.0 F
10 min - Hold mash at 168.0 F for 10 min
-- Sparge with 6.49 gal of 168.0 F water.
-- Add water to achieve boil volume of 13.84 gal
-- Estimated Pre-boil Gravity is: 1.047 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 2.00 oz Challenger [7.50 %] (60 min) Hops
2 min 2.00 oz Fuggles [4.50 %] (2 min) Hops

-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 11.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale

11/11/2007 Measure Original Gravity: ________ (Estimate: 1.055 SG)
11/11/2007 Measure Batch Volume: ________ (Estimate: 11.00 gal)
1 days Ferment in primary for 1 days at 68.0 F
11/12/2007 Transfer to Secondary Fermenter
2 days Ferment in secondary for 2 days at 68.0 F
11/14/2007 Measure Final Gravity: ________ (Estimate: 1.013 SG)
-- Keg beer at 38.0 F at a pressure of 14.4 PSI
3.0 Weeks Age for 3.0 Weeks at 38.0 F
12/05/2007 Sample and enjoy!