So who's brewing this weekend?

[Wrendelar]

Finishing up the mash on the Phoenix Black Double IPA … then on to the boil and the Harry Potter Hops … and it will all be ready for Halloween. (Hops: Bittering - Phoenix and Comet, Aroma and Dry Hopping - Comet and Styrian Dragon)

its Dark AF too

 

[AlexKay]

Rauchbier today!

 

[Hoppy2bmerry]

Half way though the mash on chocolate rum ball stout (inspired by @day_trippr) then I will get second runnings for a s’mores porter.

 

[Wrendelar]

Finished up the Phoenix Black Double IPA and was super efficient OG ended up at 1.067 estimated to be 8.1% abv. Threw 2 packs of US-05 at it (competition rules) we shall see. The wort tasted very good for the hop selection. (see above for those). Now we wait!

 

[seatazzz]

As sometimes happens, the last batch of cream ale I did went south and isn't worth kegging (fault of the yeast). So I'm starting a new batch this morning, with fresh yeast on a good starter. Nothing fancy, just a nice relaxing brewday.

 

[Joggin]

Brewed 2 brews yesterday, and realized my thermometer broke when heating up first mash. Had to guess so went ahead and dumped the grain then to HD to get a digital thermometer which was pretty descent. I was only off a degree.
Next problem was too much wort for a West coast DIPA. Damn near the top of primary bucket at transfer, but said the hell with it.
Wake up this morning and the wort is coming out of lid which was expected. Just opened the lid, cleaned it and with a pan underneath to capture whatever else. Should be ok I hope.
Other brew was a take on a Chimay red. Last one I used no hops and some spices and people liked it. This time 1.5 oz Mt Hood bittering and 1/2 oz Fuggles at 15. Also spices. Cinnamon, star anise, ginger root, juniper berry and sweet orange peel.

 

[Hoppy2bmerry]

Fingers crossed that marshmallows at the end of the boil is a good decision.

 

[Wrendelar]

View attachment 830633
Fingers crossed that marshmallows at the end of the boil is a good decision.

Did you toast them? How did it turn out? Was thinking about doing a toasted marshmallow stout

 

[Hoppy2bmerry]

Did you toast them? How did it turn out? Was thinking about doing a toasted marshmallow stout

I did not toast them, however that would be a great idea if one would use them in secondary. The outside coating melted away and the marshmallow softened and remained mostly floating. Ill I’m not sure it’s going to contribute much, at this point. Already contemplating whether to make a marshmallow tincture or source some meadow-foam honey for priming. Toasting them would be more s’mores like in character thanks for bring it up.

Edit 10/18: the uncarbed beer had a tang which I think was from the marshmallow. I still like the idea of s’mores stout/porter so a future attempt I would likely have a tincture at the ready.
Spent jumbo marshmallows.

 

[Wrendelar]

I did not toast them, however that would be a great idea if one would use them in secondary. The outside coating melted away and the marshmallow softened and remained mostly floating. Ill I’m not sure it’s going to contribute much, at this point. Already contemplating whether to make a marshmallow tincture or source some meadow-foam honey for priming. Toasting them would be more s’mores like in character thanks for bring it up.
Spent jumbo marshmellows.
View attachment 830680

oh nice ... also I wonder of smaller marshmallows would melt down faster contributing more sugar and flavor to the overall brew. ... I hear batch #2 coming soon. lol

 

[MaxStout]

Brewing tomorrow. Going to take a crack at a clone of SN Tumbler. I used to buy a couple 12-packs around this time each fall, but haven't seen it in stores in 10 years or so. I do miss it.

Based loosely on @passedpawn's recipe: 2-row, crystal 60, a little smoked malt and some choc malt. Perle and EKG, pitching US-05.

https://www.homebrewtalk.com/threads/smoked-malt-made-others-also-smokey—toss.727311/#post-10264587

 

[Steveruch]

This

Repeating this grainbill with target for bittering and willammette to finish.

 

[balrog]

I def don’t disagree. I always felt like it was far better suited for lite lagers at low rates and Saisons

I've only ever liked SA in the Lemon/Lime hefe. Too lemony.

 

[grampamark]

Brewed a Pale Ale today, using up some leftover grains. Ended up with 65% Pilsner, 28% Munich 10, and 7% Viking 100 which is 50 SRM. Centennial, Cascade, and Citra to 35 IBU. That makes it a CCC APA.

 

[MaxStout]

Brewed the Tumbler yesterday. Close to hitting my numbers. Shooting for 1.054 OG and 5.5 gals, got 5.75 of 1.053 into the fermenter. Pitched US-05.

 

[seatazzz]

Managed to sneak out of work a bit early today, so I'm doing a rare evening brewday. Today it's a Mosaic Smash, and for the very first time in my history the hops will go in commando. Got me a paint stirrer that created a very nice glump of hop goo when I tested it with some very old (2019 I think) pellet hops, and very little got past the mesh basket I turned over it before transferring; so this just might work. Mashing right now, I do love the smell of a straight two-row mash.

 

[skleice]

Brewing my annual gluten free Maple Milk Stout today. A candy cap mushroom tincture will be used to impart the maple flavor...the results are always been bangin'!

 

[Abrayton]

Raspberry Vanilla cream ale tomorrow

 

[Loke]

Just finished a pumpkin / parsnip ale for Halloween.

 

[Abrayton]

Just mashed in on a ~6% cream ale. Much needed in this dangerous line-up!

 

[bike2brew]

Brewed 1st all grain yesterday on my new svbs. American Stout w/ OG @ 1.067, gravity this AM @ 1.054 so everything looks like it is on track.

 

[Steveruch]

Same grainbill as last batch, but different hops.

 

[seatazzz]

Tomorrow I am trying my hand at a rice lager, for the very first time. I've had great success in the last year with cream ales, so I thought let's take it to the next level. Got the grain milled, and the rice as well. My rice cooker will handle 4lbs of rice no problem for the cereal mash (somebody forgot to buy minute rice at the store today so have to go old school). Looking forward to this brewday.

 

[Loke]

Not a beer, but I just put in the fermenter what should become a red wine.
Some juice left and now thinking of making a beer-wine hybrid tomorrow

 

[TheCache]

Little Barnabas Bock - A repeat from last winter. Found out that I really like dark lagers. Trying 34/70 for the first time, had a liquid yeast last year.

 

[govner1]

Doing 50g of American Stout in a club brew day. Wii ferment half my share with fresh cocoa nibs and half as is. Both with US-@5

 

[leedspointbrew]

Saturday - second iteration of last year's attempt at a pumpkin ale, that turned out better than expected with some re-priming and a few months to age; hoping to do a little better this time around, first time around. Relying on my favorite yeast ever, S-04, to be the hero.

 

[leedspointbrew]

Just finished a pumpkin / parsnip ale for Halloween.

Why the parsnips? Just curious.

 

[Hoppy2bmerry]

Not a beer, but I just put in the fermenter what should become a red wine.
Some juice left and now thinking of making a beer-wine hybrid tomorrow

That would be a grape ale.

 

[ThirstyPawsHB]

Slowly getting back in brewing after a hiatus. Brewed a Porter couple weeks back. Now throwing a 8.5% Imperial Milk Stout on top of the yeast cake. Doing half as Peanut Butter. Half as a French Toast Stout. A third incarnation of the yeast will be a Cigar City Hunahpu Clone'ish attempt. Using S-04 so probably only plan on a 10.5%er.

 

[Loke]

Why the parsnips? Just curious.

Same for me to be honest
I like the taste of it, seems rich in potential sugars, and in the end just curious of what it will provide in terms of flavours. I also suspected the pumpkin to be too dull in terms of craziness for a Halloween beer

Bottled a few days ago in two versions, one neat and one with added Speculoos spices and a bit of stevia for sweetness.

 

[jcav]

Doing a step mash right now on my Pumpkin Ale that I make every year for Thanksgiving. It has 16 pounds of pumpkin, fresh spices and a nice grain bill, along with molasses and Belgian Candi 45. Pumpkin Ale...... I know, I know, but my family and neighbors love it and request it every year, so what's a brewer to do! Have a great weekend everyone!

John

 

[skleice]

Doing a step mash right now on my Pumpkin Ale that I make every year for Thanksgiving. It has 16 pounds of pumpkin, fresh spices and a nice grain bill, along with molasses and Belgian Candi 45. Pumpkin Ale...... I know, I know, but my family and neighbors love it and request it every year, so what's a brewer to do! Have a great weekend everyone!

John

Give the people what they want!

 

[jcav]

Truth be told, I really like this one too! It's only once a year!


John

 

[bailey mountain brewer]

Brewed a Russian imperial stout today, biggest beer I've done on my system. 15 gallon batch, 60lb grain bill, hit all my numbers, og 1.100. I got a little room left ...

.

 

[Beerstein]

Brewing a 9.5% pseudo-pastry stout.

 

[madgardener]

Just transferred a blueberry port to secondary yesterday and will be bottling an experimental batch of mint wine later today.

 

[Abrayton]

I needed the gallon containers for storing water at the cabin, so I put 5 gallons of apple juice on a yeast cake from a cream ale I had just secondaried and added raspberries too.

 

[MaxStout]

Brewing 6 gallons of ordinary bitter today. BIAB, indoors on the stovetop. Maris Otter, some UK crystal 77L. EKG, S-04.

 

[BongoYodeler]

Brewing 6 gallons of ordinary bitter today. BIAB, indoors on the stovetop. Maris Otter, some UK crystal 77L. EKG, S-04.

Sounds good.
No way I could brew that much on my stove.