So who's brewing this weekend?

[Halfakneecap]

Hopefully this afternoon, if not next weekend

Bitter
98.6% MO
1.4% Simpsons Dark crystal

EKG 60 mins and Bramling Cross 20 mins
1.035
25IBU

1968

 

[Mark3885]

Just finished up my 14th batch of my favorite Amber Ale yesterday morning . I think I like it…….

 

[tdf]

Brewing a pale ale tomorrow:

95% pale maris otter
5% caramel 60

Columbus and Anchovy hops
WLP002

 

[Hopsfarmer]

Hazy ipa on Saturday.

 

[Willy]

Early brew day for a Pale Ale today - began at 4:am to boil the mash water and let it naturally cool to my strike temp of 150°F. 6:30am mash in. Everything going very smoothly.

The Early Brewer catches the wort.
Cheers.

 

[firerat]

A guy my wife works with roasts coffee and has been hooking me up, so I'm returning the favor and making him an oatmeal stout. Hopefully. Not sure when, but it's gonna be this weekend.

 

[MaxStout]

Brewing an oatmeal stout tomorrow. Loosely based on @Yooper's recipe, with a few minor changes. Bramling Cross hops, pitching Windsor.

 

[Hopsfarmer]

Making mad hatter IPA from howdy brewer tomorrow

 

[bleme]

I’m on an orange wit kick at the moment. I brewed the first one with Lallemand Classic Munich (because it was what I had on hand), yesterday I kegged the same recipe with Lallemand Belgian Wit yeast and today I’ll brew the same recipe with Safale S-33.

 

[crazyjake19]

No brewing for me personally this weekend, but at our club's Big Brew Day yesterday we collectively brewed a chocolate milk stout, two pale ales, and something else that I can't remember.

 

[jdauria]

Brewed an Italian Pilsner this weekend fon Big Brew Day. Will be serving it at my club's homebrew festival in July.

For those in New England, it's July 12th at KOA Campground in Middleborough, MA 11-5. Warped Pours , tickets will be available soon on Eventbrite. dozen or so clubs from Mass and beyond will be pouring for charity.

 

[Alfgs]

My girlfriend is working this weekend so I will probably have time to brew.
I have a bag sitting for a batch of lervigs paragon barley wine.

https://beerandbrewing.com/recipe-lervig-paragon-barleywine/

Nothing fancy, lots of light malt and a pinch of chocolate malt.

However I just bottled a quad and I have another batch of barley wine that should be ready to bottle pretty soon so I was thinking about spicing things up with a bunch of raspberries.

I had a raspberry quad from mikkeller a couple of years ago that was heavenly and I think this could come pretty close.

 

[Abrayton]

Grinding grains tonight for a DIPA weekend brew with tried and true mosaic, citra and simcoe.

 

[Pennine]

Planning a WC pils with Mackinac hops on Friday.

 

[Tony B]

Almost to a boil on a batch of Belgian single at 8:10pm on a school night.

 

[HM-2]

Got a competition to brew a practice run batch for, main stipulation is "sub 4% ABV" so my idea is a "West Coast Table Pale" at 3.5%.

 

[danno6102]

Brewing this recipe on Saturday as one last beer to have on tap for my son's grad party.

 

[Willy]

A warm up batch for the weekend batch ... Went really well, in the fermenter by 9:30am!!! Yeah, I woke up early and had the Brewzilla ready at the mash in temperature before I even milled the grains. Grains milled as fresh as it gets, about 5 min. before mash in.

I have made a procedural change in my last few batches - I no longer run the wort thru a filter to catch some stray hops - it all goes in now. And I get a much more interesting and complex hop experience. The hops get foculated by the yeast and settles to the trub. Working great so far and happy to say the beers are clean and clear after 2 weeks.

Today's a 6g batch - a blonde ale. Mosaic and Willamette hop additions.

 

[Wigglebutts Brewery]

Just checked the caskerator, bitters kicked!
Brewing a batch of Tinker’s Bunny Bitters

 

[Snuffy]

Mashing in on a Deschuttes Black Butte clone as we speak. I know I should probably brew something for warm weather drinking, but I'm knocking out a porter and then a couple of Strong Bitters next. I'm unpredictable like that.

*4PM edit: Porter is in the fermenter all pitched and Tilted. Estimated OG on this recipe was 1.050 - 1.055. Came out with 1.059. Crushing with the cheap mill right before mashing in has yet to let me down. Cooled the GF down to 160F before moving CF chiller over to fermenter. Came out at 78F. The brew gods are in a good mood today. Listening to the hot PBW trickle back into the GF. Another round of Starsan to cut the soapy and we're done. Dryout overnight and put away tomorrow. Man, is this ever homebrew time.

 

[jcav]

In the middle of a mash step right now on a Munich Dunkel, one of my favorite beers! Have a great weekend everyone!

 

[RyPA]

I brewed a Citra & El Dorado NEIPA yesterday. For this batch I added an extra gallon to my total water volume in hopes of filling my 6.1g Torpedo. The Voss Kveik was at full blast within around 7 hours.

 

[Tony B]

Just mashed in an experimental recipe. Who am I kidding? Most of my batches are experimental, haha
Anyhow, this recipe is for an IPA that will be fermented with wlp-029.

 

[Halfakneecap]

Just mashed in an experimental recipe. Who am I kidding? Most of my batches are experimental, haha
Anyhow, this recipe is for an IPA that will be fermented with wlp-029.

029 is great for hoppy ales IMHO. Its my US05, without the peach haha

 

[HM-2]

Shall batch experiment 1 for a competition submission in July. Session Saison hopped with Mosaic and Nelson Sauvin. 3.5%, 70% pilsner with 15% wheat, 10% malted oats and 5% Light Munich. 25 IBU and a target FG of 1.004. Using a similar hoping regiment to my Brut IPAs. Fermenting with WHC Farmhouse Vibes warm, but with about a 30% overpitch to keep the esters and phenolics a bit more restrained.

Batch 2 experiment will be a West Coast Table Pale, and batch 3 TBD but possibly a low ABV wit using Mandarina Bavaria.

 

[day_trippr]

Cooking up my 109 point stout this morning. It's a challenge as it nearly fills my 20 gallon mlt to where I need to wear gloves to adjust the autosparge level. And as It's black as hell any sloppiness results in obvious spatters everywhere

Aaanyway...

Bringing the rig up to temperature...

Underlet strike...

High tide!

Recirculation begins...

So far so good!

[edit] Mash pH bottomed out at 5.23, I can live with that...

SG kept rising so I kept mashing 'til it finally peaked. On to the fly sparge!

[edit2] Made it to The Big Chill with only modestly decorated walls, floor and gear.

[wrap up] "While we wait [on the runoff], we hydrate" [the yeast]...

Running off...

Gassing with straight O2, 2 liters per carboy...

Stuffed in chamber 1 and ready to go!

Missed the 1.109 OG by a point, nbd, it won't be missed Depending on attenuation this can be an 11 to 13% ABV brew. Time will tell...

Cheers!

 

[HM-2]

Brewed a low ABV Saison today. Pilsner, wheat malt, malted oats and malted rye. 1.032 OG, token bittering and 30g each of BRU-1 LupoMAX and Nelson Sauvin. Fermenting with WHC Farmhouse Vibes and will DH pretty heavily post fermentation.

Brewfather reckons 3.5% but with a diastatic yeast who knows where it'll actually finish.

 

[seatazzz]

On second batch of an ambitious double brew day. Kolsch got put to bed about 7:30, right now mashing in on house NEIPA. Bonus of back-to-back batches; no need to scrub the BK, just heigh ho right back at it.

 

[bleme]

Tomorrow I’ll keg my Belgian Wit then rack an almost identical recipe on the yeast cake, just exchanging the orange peel and coriander for a few pounds of frozen blueberries. I am also leaning toward substituting the cascade hops with Belma.

 

[bike2brew]

Robust Porter, 5.5 gal into fv @ 1.077 SpGr. Overall good brew day. Brown Dog ale on schedule for tomorrow.