So who's brewing this weekend?

[leedspointbrew]

Hoping to be brewing a Bucktoberfest this weekend - using some leftovers from the buckwheat porter and 34/70 instead of Lutra for the first time; at least it won't be a Faketoberfest again.

 

[Willy]

I am doing my first "night brew" during the 8pm EST Brewers game in Milwaukee. I will of course be watching the game during the mash, boil etc. The batch is a tasty orange zest saison (pilsner 85%, Munich 10%, caro 40 2%, flaked oats 2%, caropils 1%) - SRM = 6, some noble hops, (30 IBU) AND Fermentis BE-134 for my yeast, which is reproducing wildly in a flask. (I hope the pic of wildly reproducing yeast doesn't violate the terms of service ;-)

 

[skleice]

"Brewing" my first ever batch of hop water using some Amarillo & Galaxy I have on hand.

 

[TexasTea]

Bottling today (block Party Amber Ale 5 gallon batch), brewing tomorrow (same kit, may use a different yeast, still deciding). The kits came with US05, but I also have BE 134 and Lutra Kviek in the fridg.

 

[BrewZer]

Tell me... is it "brewing" if you don't boil your own wort? 'Cause I put a no-boil Flash Brew Hefeweizen kit in the fermenter this afternoon, and it was so easy it felt a lot like cheating.

Anyway, Frankenweizen's Monster is sleeping right now, so please -- no yelling! I want those yeasties to concentrate on nothing but pooting out Bavarian goodness!

 

[Jmspears]

Got a session IPA boiling now. Really enjoy a nice evening brew.

 

[bike2brew]

Hungry Brown Dog, 5.5 gallons into fermenter @ 1.065 yesterday and off to the races today. Last week's IPA has finished where I want it so I trying to put the breaks on dialing back the temperature. As I am using the Spike steam lid now, I had to find an option for the hops spider so I tried these out yesterday. The resulting wort seemed hoppy enough.

However, I still had a big mess from double crush my grains. I'm moving closer to getting myself a grain mill.

 

[worlddivides]

Brewed a West Coast session IPA with Centennial and Idaho 7 hops in the boil yesterday and it's been bubbling with fermentation since I woke up this morning (been keeping it at 17-18C / 62-65F), and will be dry-hopping with Cryo Mosaic and Cryo Citra once the fermentation ends.

 

[BrewZer]

I still had a big mess from double crush my grains. I'm moving closer to getting myself a grain mill.

Crushing it yourself makes a big difference in efficiency.

 

[bike2brew]

Crushing it yourself makes a big difference in efficiency.

yes leaning that way. Single crush has given me ~59% and double ~69% +; Seems like more mess in the kettle with the smaller bits, etc.

 

[Horseflesh Inferno]

Me! Actually probably on Thursday, if my new burner shows up in time. I'll brew my Orange Chocolate Stout that my oldest son asked me to make. New recipe for me so I hope it turns out good

 

[jcav]

Getting ready to hit the 60 min timer on the mash for my Vienna Hefeweizen that I am brewing.

John

 

[BrewZer]

yes leaning that way. Single crush has given me ~59% and double ~69% +; Seems like more mess in the kettle with the smaller bits, etc.

True. I wouldn't be all-grain if it weren't for the brewing bags.

 

[Willy]

Today I am making a chocolate coffee stout with some fresh mint. Just a touch as I want to undershoot at first to see if I like the addition.
5.5 g batch
4.2 ABV
27 IBU (UK goldings & fuggle 1.1 oz each)
Malts include pale ale, Marris Otter, brown malt, chocolate and coffee malt, unhusked roaster barley and flaked oats.

Going to put a handful of fresh mint in a bag in the boil for the final 30 min.

Flying blind here - we shall see how the touch of mint works out in about 3 weeks.

 

[skleice]

Brewing 2 gluten free lagers in the next 2 days:

Classic American Pilsner
4L Rice
Yellow Corn
Willamette & Warrior
W-34/70


Oktoberfest
Vienna Millet
4L Rice
Light Roasted Millet
Caramel 240L Millet
Hallertau Mittelfruh & Tettnanger
W-34/70

 

[HM-2]

Dry-Hopped Yuzu Imperial Rice Lager planned for the weekend.

70% (4.5kg) Utopia x Warminster Floor Malted Czech Pilsner
20% (1.3kg) Crisp Flaked Torrified Rice
5% (320g) Weyermann Barke Munich
5% (320g) Weyermann CaraHell

28.5 IBU of Tango at 30 minutes
6.5 IBU (75g) Tango in a 20m whirlpool @ 75°C
85g Tango + 20g dried Yuzu peel as a day 7 dry hop

2 packs of NovaLager at 18°C under 8 PSI of pressure
1.066 OG
1.010 FG
7.4% ABV
35 IBU
9.7 EBC

Should be fun!

 

[crazyjake19]

Either brewing a NEIPA or a dunkelweizen this weekend...can't decide which. The other one will be the following weekend.

 

[camonick]

I brewed a batch of Irish stout yesterday and just started the mash for a Vienna lager today.

 

[grampamark]

Brewed a Mosaic SMaSH yesterday. It’s been so hot in Billings this summer that our crawl space, which usually doesn’t get over 65°F, is too hot to ferment in. Since my last keg kicked a few days ago my keezer is empty, so it’s now repurposed as a ferm chamber.

 

[DBhomebrew]

Today I am making a chocolate coffee stout with some fresh mint. Just a touch as I want to undershoot at first to see if I like the addition.
5.5 g batch
4.2 ABV
27 IBU (UK goldings & fuggle 1.1 oz each)
Malts include pale ale, Marris Otter, brown malt, chocolate and coffee malt, unhusked roaster barley and flaked oats.

Going to put a handful of fresh mint in a bag in the boil for the final 30 min.

Flying blind here - we shall see how the touch of mint works out in about 3 weeks.

One my favorite stouts I brewed was an Irish dry with Northern Brewer hops. The mint came through wonderfully. Mint & chocolate, yum.

 

[Drinking Sensibly]

One my favorite stouts I brewed was an Irish dry with Northern Brewer hops. The mint came through wonderfully. Mint & chocolate, yum.

I'm going to try this one day, though I'm wondering if the American understanding of mint may be different from British mint, as used in mint sauce, which would be spearmint. I suspect you used peppermint?

Brewing a watery bitter tomorrow, everything ready to go. Except we're expecting thunderstorms. Hoping the electricity won't be cut off in the middle of it.

 

[DBhomebrew]

I'm going to try this one day, though I'm wondering if the American understanding of mint may be different from British mint, as used in mint sauce, which would be spearmint. I suspect you used peppermint?

I didn't use any mint at all, just the cool, menthol-like effect of the Northern Brewer.

 

[Drinking Sensibly]

I didn't use any mint at all, just the cool, menthol-like effect of the Northern Brewer.

Meh. That's boring.

 

[rhys333]

Saison. Pils, torrified wheat, victory, sugar, and EKG hops. 15 minutes to go...

 

[HM-2]

Not "weekend", but today! Mashed in on my imperial rice lager about 45 minute ago.
Right now very much regretting not throwing in a few ounces of rice hulls because this is all kinds of sticky.

 

[Horseflesh Inferno]

Brewing a porter this weekend! My middle son wanted one called "Honey Porter and the deathly hallows"

 

[bkboiler]

Bottled a Hefe last night that was a Schneider Weisse clone except fermented with Omega Bananza. It was a bit estery tasting from the fermenter warm...not dumping it, gonna wait a while and see if it mellows out. Maybe due to the yeast being a bit past best by date...

Today I brewed a Bass ale clone as far as the grist, but used Godiva hops with some late additions. Beersmith said it would be a little light in color, so I made a dark Candi syrup on the stove with just table sugar, water and cream of tartar. Pitched Omega Bit o funk...
Even if it sucks, I love experimenting... : D

 

[Steveruch]

Classic APA: cascade hops and S

 

[Jmspears]

Just mashed in a white stout. Forgot to add my salts before I added grain. Also was getting more dough balls than I usually do so I reduced the water temp too much while stirring. Added boiling water but I’m still a couple degrees shy of 152. Guess that is where it is staying. Been an eventful day, but hopefully my screw ups are behind me

 

[zasada]

Yesterday I took pilsner malt, wheat malt, oat flakes, raw spelt and a hint of light carmel and mashed it low.
While boiling put o little of NZ best at the beginnig and a lot at last minute (kohatu, motueka, nelson. pacifica). Now LalBrew Abbaye & Farmhouse yeasts are doing their part.
12 BLG - 32 l
It was my first brew since year and the half. Process went well.