So who's brewing this weekend?

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2hennepin6

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Firing up my single tier, 3 keg HERMs set up-known as El Sistema tomorrow morning. It will be a chilly start here in So. VT. Hopefully the propane burners will cut the chill a little. Making a saison-7% ABV range. Basing my recipe around total water volume (15 gal) and will sparge until the hot liquor tank is empty. I broke the boil kettle sight glass so I don't have a good way to know when to stop sparging. I don't aim for the bullseye just the ballpark as far as style.
 

cmac62

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I brewed my first real IPA in a long while. used 8 mm of hop shot at 60, 1 oz each Mosaic and Citra at 10, .5 each at FO and DH. Looking forward to this one. The yeast is US05 at 68.

4 lb MO, 4 lb pils, .5 lb each of Aromatic and C60. Should be tasty. :mug:
 

cmac62

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I need to beef up the pipeline and I think my next version of a Fezziwig Ale clone is in order. :mug:

Question: Should I add some Gluco amylase into my IPA to dry it out? I was thinking about it, but the body of the MO might be nice also.
 

seatazzz

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Torn between a batch of the House American Strong or an IPA....husband was making noises earlier in the week about a dump run tomorrow so I might only have time for one. Decisions decisions!! I'll have both fermenters free, so could do a double brewday on the Sunday....hmmm.
 

Bramling Cross

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For two weeks running...I didn't brew this weekend. And that's a good thing.

All my kegs are full and they're full of good beer that I look forward to drinking.

I really, really wanted to brew this weekend, but I also like what I have on tap. I'm glad I didn't rush things. I can enjoy the beers I have for another week.

But one of them is going to die come Turkey Day. :mischievous:
 
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cmac62

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I'm brewing something this next weekend, but have no idea what. Maybe a real Xocavaza clone.

Last weekend I got my new still working for the first time. Now I just need to get some wash going ASAP. LOL :mug:
 

BongoYodeler

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Just mashed in.
Took the day off to brew another batch of my Apricot Wheat. I know it's more of a summer beer, but the temperatures around here never get too cold. Plus it's just so damn good.

D6C0BB39-C708-438E-AB35-2A733FD4BE74.jpeg
 

cmac62

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Got my xmas ale into the fermenter. 6Lb pils, 4 lb white wheat, .5 midnight wheat, .5 Cara Munich, .25 victory and .25 honey malt, with 1 oz triumph at 60 and FO. I have some cinnamon, cocoa nibs and orange in a ticture to put in at kegging. Also made a wash with 2nd runnings, sweat feed and 10 lbs of sugar. :mug:
 

BrewMan13

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Brewed up a schwarzbier today. It already medaled in competition, but I took the judges comments into consideration (along with my own thoughts) and made some slight changes to take it to the next level. Fingers crossed!
 

DBhomebrew

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Another stab at approximating Traquair House Ale.

98% UK base malt
2% roasted barley
EKG
Imperial Tartan

This time around...

Mashing a bit lower for higher attenuation.

Oak cubes in primary, a nod to Traquair's oak fermentation vessels.
 
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seatazzz

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Briefly considered a Holiday-ish ale, but I'm just not feeling it this year. So tomorrow will brew up a batch of the House Blonde, fermented on proven kveik, that I've done before and enjoy. Next weekend might do a stout-ish something or other with bourbon-soaked vanilla beans to have something dark for the holiday.
 

Brewdog80

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Brewing up an American amber. Got to run get the proper yeast.... Thought I had a pack of 1056, but is esb, so I'll pick up some wheat for the next one....
 

Dland

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Just finished cleaning up, brewed sort of a Pilsner today, 50% Heidelberg pils, 25% reg pils, 25% golden promise.

First snow & sleet brew of year, not that heavy, and was dressed for it so not so bad, but still, would be nice to move it indoors someday.
 
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