So who's brewing this weekend?

[Wrendelar]

Brewed on Sunday (second beer in under 2 weeks, I'd kicked both in my kegerator).
This week it was a Motueka hopped Saison, which is about 20 hours into fermentation and is just about the best smelling thing I've ever made.

I really dig Motueka ... the SMASH Pils I made was the best beer of the summer so far

 

[HM-2]

I really dig Motueka ... the SMASH Pils I made was the best beer of the summer so far

I'll be following up with a single hopped Motueka DIPA later in the summer using my current NEIPA malt blend...

 

[Wrendelar]

I'll be following up with a single hopped Motueka DIPA later in the summer using my current NEIPA malt blend...

nice!

I just used it in a Dip Hopped Pale ale along with Calypso and LemonDrop. Tasted it today … very nice aromas coming off that beer

 

[wetmk]

Cameroni said, "I felt like brewing yesterday, so dug into my leftover grains and hops and found enough to put together an ordinary bitter recipe. Mostly Crisp Best Ale with a touch of crystal 60 and a bit of wheat. Fuggle hops with a pinch of Hallertau Mittelfruh (spelling?) in the last 10 minute. I always have packets of SafAle S-04 on hand."

That's the great thing about always having yeast on hand.

 

[HM-2]

Cameroni said, "I felt like brewing yesterday, so dug into my leftover grains and hops and found enough to put together an ordinary bitter recipe. Mostly Crisp Best Ale with a touch of crystal 60 and a bit of wheat. Fuggle hops with a pinch of Hallertau Mittelfruh (spelling?) in the last 10 minute. I always have packets of SafAle S-04 on hand."

That's the great thing about always having yeast on hand.

I've become a complete dry yeast convert in the last year or so for this exact reason. I always have dry options for maybe half a dozen styles handy at any time: S-04, Notty, Verdant, German Pilsner, Belgian Tripel and a Kveik, so I can brew what I want when I want.

Just need to find a good dry Hefe strain.

 

[AlexKay]

I've become a complete dry yeast convert in the last year or so for this exact reason. I always have dry options for maybe half a dozen styles handy at any time: S-04, Notty, Verdant, German Pilsner, Belgian Tripel and a Kveik, so I can brew what I want when I want.

Just need to find a good dry Hefe strain.

I use dry yeast for everything, except hefeweizen. I have made some great ones with Lallemand Munich Classic, but I found it to be hit or miss for reasons I haven’t been able to figure out. I’d still recommend it as the first thing to try.

 

[skleice]

I use dry yeast for everything, except hefeweizen. I have made some great ones with Lallemand Munich Classic, but I found it to be hit or miss for reasons I haven’t been able to figure out. I’d still recommend it as the first thing to try.

It's funny you say that. I've used Munich Classic with great success, but the Hefe I brewed a few days ago seems to be off to a rough start. We'll see how it turns out...

I pretty much only use dry yeast because it is GF.

Also, brewing up a gluten free IPA with Strata & Citra today. I always step mash, but gonna change up the temps to see if I can get away with not cereal cooking the teff.

 

[Broothru]

Set to brew on Thursday with a local brewpub that co-sponsors a medium/small sized (200 or so entries) annual home brew competition.

The winner gets to brew their beer with the brewery, which they later sell in their restaurant and pub. This is the second time I’ve won Best of Show, and the last time I was lucky enough to brew with the pro’s it was a blast. Looking forward to this one as well.

 

[Abrayton]

Brewing my Blonde Ale Tomorrow for an end of August wedding.

 

[Wrendelar]

Friday is Sugar Cane Wheat ... this should be an easy one compared to yesterdays 18lb monster of a mash. 9lbs total grist and then a pound of Sugar Cane Syrup

 

[MaxStout]

I have been invited by the head brewer of a nearby brewery to do a pro/am with him this fall. I had often brought in homebrews to get his feedback and he really enjoyed the Grodziskie I made last year. He wants to do a batch of it--15 Bbls! But he said 3% beers wouldn't sell well and wants to bump up the ABV.

I'm stoked--I've never worked in a brewery, so looking forward to spending a day learning a little of the process.

This Friday I plan to brew a test batch at home. I'll be shooting for an ABV of around 5%, which is way above the traditional. So, "Imperial Grodziskie."

Weyermann smoked wheat, a little acid malt for pH adjustment, Czech Saaz, and pitching US-05. I thought about getting some Lallemand Koln, but the brewer said he liked it with the Chico, so US-05 again.

 

[ItsReck1]

This weekend I will be brewing a saison that I plan on long term storing. We will see how the brew day goes first lol

 

[BongoYodeler]

I'm finally going to brew the @ihavenonickname New IPA recipe, probably on Thursday. Going with some old style hops for this one, Bittering with Chinook, then Cascade and Centennial @10mins, Cascade and Centennial in the WP, and then dryhopping with Cascade, Centennial, and a bit of Citra.

 

[AlexKay]

Going to use Lallemand Farmhouse for the first time. Mashing in with a lot of wheat:

 

[BongoYodeler]

Mashing a "New Style West Coast IPA"

 

[seatazzz]

I let the pipeline get too low, so this week has been a lot of brewing. Did a PF lager last Saturday that finished quick, a Citra/Sabro NEIPA on Tuesday that got dry hopped yesterday, a Hefeweizen last night with some yeast from a fellow homebrewclub member, and today (my birthday) brewing up yet another batch of PF lager. Also 'fixed' a cream ale from 2 weeks ago that was set to be dumped; krausened it for a few days, and now it's drinkable. So my kegerator will be full again!

 

[skleice]

Sadly, I'm dumping a recent batch of a gluten free NEIPA. I tried using quinoa in the grist and the beer smells and tastes of nothing but quinoa. I don't think age is going to help, so it's a dumper.

To replenish my stash, I'm brewing another NEIPA to replace it:

4L Rice
Oat Malt
Ivory Teff
Flaked Oats
Caramillet

Ekuanot, Citra, Mosaic & Warrior

Verdant

 

[AlexKay]

Roggenbier today, though with some untraditional late-addition hops (Saaz and Vojvodina.)

 

[MaxStout]

Brewed the "Imperial Grodziskie" today, BIAB. Undershot my OG number by 3 points, but if it attenuates to 1.010 or so it'll still be just under 5%--about where I want it. I probably should've tightened the roller gaps a bit for that wheat, though the crush looked good.

Have 5.5 gallons in the fermenter, in the chamber set at 63F. I'll let it ferment out, cold-crash a few days and bottle.

 

[Lonen]

7/29/23



I just joined your distinguished organization not as a homebrewer, but as a guy who wants to give away two Ziploc bags each containing a few ounces of cascade hops. One was picked last week, the other has been in our freezer for a year. I’d be happy to parcel ship them to anyone interested with a valid street or if USPS, P.O. Box.



How could your entire organization see this offer? But should you want them, they’re yours.



If you have any questions, please ask. I’d appreciate any assistance in making this happen. I thank you in advance for your assistance.



Lonen

 

[jcav]

Step mashing my Vienna Lager right now for my Oktoberfest party! Have a great weekend everyone!

John

 

[Loke]

Made a Tripel with an experimental trio of Aurora/Columbus/Amarillo.

 

[AlexKay]

Rauchbier today. Going to be more aggressive with the hops than usual. Tell me what kind to use.

 

[lumpher]

Brewing a Shock Top clone right now. About to start chilling. Wife has been asking when I'll be done. I told her I'll be done when I get done.

 

[4_Sons_Brewing]

Brewing @Wayne1 blue moon clone. This is a family favorite and will be served at my son’s wedding in October.

 

[AlexKay]

Schwarzbier today. Mashing in on the stovetop:

 

[WesBrew]

Rye IPA brewed Saturday

 

[Graham H]

Started 2x 2.5 gallon batches of New World Cider (haven’t decided yet if I will keg them as-is or experiment with flavoring in secondary).

Kegged a gallon of lingonberry cider. And kegged ~4.5 gallons of salted caramel cider using a recipe posted by @Rish. Both of those should be ready to tap in about 2 weeks.

And of course, post-brew cleanup…

 

[skleice]

Just mashed in on a gluten free Milletwine that will bulk age until Winter. Should come in ~10%. It's my favorite beer to sip after a great day on the slopes!

 

[leedspointbrew]

Planning to brew the reverse-engineered Tellen Faux buckwheat "lager" Sunday. Cereal mashing the buckwheat, keeping the overall mash temps high - but not too high - for better body using the Lutra yeast - all pretty complex for a novice such as myself; we'll see how this batch turns out.