fall is approaching! what are you brewing to prepare?

[cricky101]

I just ordered ingredients for a cream stout and for more long-term, a KBS clone from Zymurgy.

 

[nukebrewer]

I've got my vanilla pumpkin lager lagering until mid-October. I'm planning a Belgian pale ale (last summer beer) and an oatmeal stout that I've been thinking about adding coffee and/or lactose to. My grand plan for the winter involves a 1.112 behemoth of a dopplebock. I also plan on brewing some kind of winter warmer for Christmas time, but I haven't even begun to start the recipe for that yet.

 

[KeyWestBrewing]

Pecan porter and a Ruby Redbird clone.

And yeah, it doesn't feel like fall is anywhere to be thought of yet.

I love ruby red bird so I made a similar ipa version. Simcoe, cascade, a touch of fresh ginger, and blood orangeade. And good call with the pecans... I've had Lazy Magnolias pecan brown and it was awesome. Apparently they did a lot of experimenting before settling on pecans to use without having a huge oil problem.

 

[RainyDay]

I've got a Chocolate Coffee Oatmeal Stout with oak added that's bulk conditioning right now. Working on a pumpkin ale tomorrow, Bourbon Vanilla Porter (oaked) later this month. Here in Seattle we move straight from "Summer" to Winter, so these will be good to have. Also doing a big NW citrus IPA (17oz of hops for a 5 gallon batch) that i'll be able to drink while all these bigger beers do their thing. I'm hoping to be able to have at least a couple of them ready by November.

 

[beerloaf]

Probably another 10 gal McManus Irish stout.

 

[ReverseApacheMaster]

Since we only seem to get about one month of fall weather (November) I never brew for the season. Plus, with all the pumpkin ales and oktoberfests on the market I rarely find myself drinking homebrew.

 

[Zuljin]

I love ruby red bird so I made a similar ipa version. Simcoe, cascade, a touch of fresh ginger, and blood orangeade. And good call with the pecans... I've had Lazy Magnolias pecan brown and it was awesome. Apparently they did a lot of experimenting before settling on pecans to use without having a huge oil problem.

I've been reading the Ruby clone threads here for an idea of what to do. Citra will be the predominate hop.

The pecan recipe is from a member here too. Wild Ginger. So you say the pecans don't make a huge oil problem? I'm thinking of either shelling pecans or buying shelled pecan halves. Blot off as much oil as I can with paper towels. Maybe cop them and blot some more. And maybe put them in the oven on low, wrapped in paper towels to get even more. Or maybe set them in the sun on paper towels.

 

[drives_a_bike]

I'm working in Montana for the next few months, so brewing will be tough, but I'm home every 2 weeks and have plenty of plans. Just bottled my Super Pale Ale, and ordered my bourbon aged RIS ingredients...I also want to try the Town Hall Hope and King Scotch Ale kit and Surly Smoke kit from Northern Brewer

 

[Hellosluggo]

I'm currently waiting this one out through primary: https://www.homebrewtalk.com/f12/feedback-idea-christmas-fruitcake-stout-340227/

 

[RainyDay]

I've been reading the Ruby clone threads here for an idea of what to do. Citra will be the predominate hop.

The pecan recipe is from a member here too. Wild Ginger. So you say the pecans don't make a huge oil problem? I'm thinking of either shelling pecans or buying shelled pecan halves. Blot off as much oil as I can with paper towels. Maybe cop them and blot some more. And maybe put them in the oven on low, wrapped in paper towels to get even more. Or maybe set them in the sun on paper towels.

Probably not a good idea. I'd find another way to get the oil out. Do you have a press of any kind? Maybe wrap them in paper towel, wrap that in foil, then squeeze it in a clamp or vice. Sounds good in my head anyway

 

[ntalkers]

Probably not a good idea. I'd find another way to get the oil out. Do you have a press of any kind? Maybe wrap them in paper towel, wrap that in foil, then squeeze it in a clamp or vice. Sounds good in my head anyway

I don't see an issue with the oven. Why not?

 

[RainyDay]

The whole thing with paper towel being really flammable. I'm not sure what the heat ignition point is on the material, but I sure wouldnt risk it.

 

[ztexz]

Probably not a good idea. I'd find another way to get the oil out. Do you have a press of any kind? Maybe wrap them in paper towel, wrap that in foil, then squeeze it in a clamp or vice. Sounds good in my head anyway

Why not use walnut oil itself? You can get it in most grocery stores. Not sure how much to use, though.

 

[ztexz]

Why not use walnut oil itself? You can get it in most grocery stores. Not sure how much to use, though.

Nevermind...I just realized you're trying to get the oil OUT of the walnuts prior to mashing. Duh:cross:

 

[Cromwell]

I think paper burns at Farenheit 451, or so.

 

[RainyDay]

Ok, smart guy! I have to imagine paper towels have different properties than book paper. They seem to ignite if the temperature's too hot...

 

[RainyDay]

And by temperature I clearly meant outside...like on a hot day...because it ignites that easily...whatever.

 

[rwinzing]

Oktoberfest just moved to keg for lagering. Also did a series of Oatmeal beers - oatmeal amber, oatmeal brown, oatmeal porter and oatmeal stout. I can just move to darker beer the colder it gets I also have a smoked bourbon porter that I brewed 6 months ago that will be ready this fall/winter.

Would love the recipe of the smoked bourbon porter

I just brewed an Imperial Stout, I am brewing my Pumpkin Porter this weekend and my Pumpkin Abbey is coming up. Then move on to the Winter Warmer and Barley Wine

 

[DarthMalt]

Nut Brown'd.

 

[Zuljin]

Barley wine! Forgot I wanted too make one. And another mead. Gonna be a busy winter.

 

[swackattack]

Breakfast and brown ale next

 

[mjdonnelly68]

Have an Octoberfest stowed away at 48 degrees. Brewed it specifically to be ready on October 1st.

Brewing a Sweet Potato Stout this weekend. Currently torn about adding spices or letting it go au natural. Anybody feel strongly one way or the other?

 

[brwmistr]

Marzipan Beer?

 

[BronxBrew]

Autumn amber ale.

 

[bCash]

Bourbon with some Porter in it.

 

[Challenger440]

I am doing a Scottish 60/ tomorrow. I plan to just keep re-pitching the yeast for a few brews so every 2 weeks I will be doing something. I have lined to do this 60/, then an APA and Strawberry Blonde double brew day, then Denny's Boubon Vanilla Porter, then maybe a Kate the Great clone. All using WLP001.

I can't decide if I want to squeeze something else in there. I wouldn't mind a Hef of a Doubel or Tripel but those are out since I am confining myself to WLP001. Anyone have any other ideas for WLP001?

 

[Gixxer]

Next weekend doing a Dubbel recipe I came up with. Might not be done till winter but whatever. Weekend after that doing an amber ale, then weekend after that some OctoberFAST. The latter two will definitely be done in a timely manner.

 

[iowabrew]

African Amber on deck this weekend. Looking forward to doing my Rye Maibock again once it cools down. I just might make all lagers this winter, since my basement gets into the low 50's. Wyeast 2124 worked wonderfully last year for keeping clean even into the very low 60's.

 

[Xpertskir]

My beer drinking isnt seasonal....I'll drink RIS at the beach, American wheats by the fire, and IPA's all day everyday. I'm about to keg a brown ale, I suppose thats autumny.

 

[rsklhm10]

Most recently, 10 gallons of a pumpkin ale. Smelled great coming out of the brew kettle and is currently fermenting away in the fermentation chamber. It's going to be a tough couple of weeks waiting for it to be ready to keg...