So who's brewing this weekend?

[Broothru]

Process has not changed in a few years, and up until the last 4-5 beers everything was just ducky. I do however tend to forget little things sometimes, or leave them out because brain says 'oh it won't make that much difference'. Brewed a pale a few weeks ago where I remembered everything down to using oxygen pre-pitch; and it's much better. Kegging the blonde on novalager that I brewed last weekend today; tested on Thursday after a good warm diacetyl rest, and it's a good one. Yes I know it's less than 7 days, but pressure fermenting does wonders. It will get a few days in the keg before tapping to settle out.

Not only the pressure fermentation, but also the NovaLager yeast itself. Not only does it quickly ferment lagers (due to higher temperature), but it behaves very well with ales, both pressurized and unpressurized.

A word of caution if you’re fermenting ales and want to express esters, etc.: it will surpress them if fermented under pressure.

 

[jdubdvdt]

Did a quick "American" Wheat beer with 10 minute additions of Huell Melon and Belma. Also did a Huell Melon and Belma whirlpool.

Named it Melon Degenerwheat for now.

 

[connell89]

I want to brew this Juneteenth since I have it off. I hope to do a Fat Tire Clone.

 

[PberBob]

Brewing Belgian IPA with Amarillo and El Dorado hops.

My package of Wyeast 3522 Ardennes didn't swell up all day, so I pitched it into a vitality starter with leftover wort. It didn't do much over night ( a liitle gas), so I got another tube of WLP530 Abbey ale. On 3rd day, the 3522 starter finallhy revved up so I pitched it in, too.
First yeast blend I've done. It smells great!

 

[ernst_gouws]

Did an oatmeal stout today.

 

[jcav]

Forgot to post that I brewed a Belgian Witbier (one of my fav's especially in hot weather) on Friday. Can't wait for this one to be ready!

John

 

[Willy]

Since I am retired, everyday is the weekend. Ha.

Brewing up an 11 gal batch of Mocha Irish Stout. Changed up the recipe a little - adding a bit of dark chocolate malt(450°L ) to the usual chocolate malt. (350°L).

Getting ready to mash out at 167°F and lift the bag out. Smells and looks spot on. (I do batches of stout and English brown very often... Been there, done that).

Soon... EKG and fuggles get dropped in commando style. Expecting to be all finished and cleaned up by 11am. Yeah!

 

[seatazzz]

Ports are all closed today for Juneteenth, so a lovely day working from home (although not much to do). Brewing up the 2nd gen of the blonde on novalager that turned out so well today. Got a ton of slurry from the first one, making a few changes to hop additions but everything else the same. First one is going fast, very nice lawnmower beer that's pretty smooth albeit a bit drier than I like.

 

[Broothru]

Ports are all closed today for Juneteenth, so a lovely day working from home (although not much to do). Brewing up the 2nd gen of the blonde on novalager that turned out so well today. Got a ton of slurry from the first one, making a few changes to hop additions but everything else the same. First one is going fast, very nice lawnmower beer that's pretty smooth albeit a bit drier than I like.

Sharing is Caring (hint, hint, re: recipe and pic.)

 

[seatazzz]

Sharing is Caring (hint, hint, re: recipe and pic.)

Easy peasy. 6lbs each pilsner and two-row, done BIAB. .75oz Cascade at 60, and 1oz Crystal (or similar, Hallertau will work as well as something mild like willamette or Saaz) at 10. Ferment under pressure (or not if you don't have the capacity) on proven Novalager slurry, or (gasp) make a starter with the dry yeast to give it a head start. First one is still a tad hazy but very tasty.

 

[Broothru]

Easy peasy. 6lbs each pilsner and two-row, done BIAB. .75oz Cascade at 60, and 1oz Crystal (or similar, Hallertau will work as well as something mild like willamette or Saaz) at 10. Ferment under pressure (or not if you don't have the capacity) on proven Novalager slurry, or (gasp) make a starter with the dry yeast to give it a head start. First one is still a tad hazy but very tasty.

View attachment 878094

That’s my kinda’ brew day!

 

[Steveruch]

Tart cherry cider.

 

[jdauria]

Not technically the weekend, but took advantage of the Juneteenth federal holiday and whipped up an American Wheat yesterday.

 

[Brockness Monster]

Caution Tape Tripel

12# Pils
3# Raw Cane Sugar
20-ish IBUs
9% ABV

First brew in a long time and ended up at 83% Mash efficiency. Problem is I built the recipe off of a 74% efficiency because I had no clue where I was. Gonna be an interesting beer. Also, Pre boil gravity was taken before the cane sugar was added so no artificial bump for that. I am doing MIAB with a mill setting at 0.030 on the feeler gauge.

 

[IDMaynard]

Belgian Dark Strong
15# Pils
5# Vienna
2.5# D180
~ 12% ABV

Electric heating element burnt it , went ahead and put it in the fermenter, will see how it tastes in a week or so, not very optimistic though.

 

[Cheshire Cat]

Today I brewed 19 litres of a Black Sheep clone
3200g MO
150g Medium Crystal
150g Torrefied Wheat
25g Roast Barley
60 minutes
15g Progress
10g Challenger
10g Fuggles
15 minutes
15g EKG
WHC Bond yeast at 20C

 

[seatazzz]

So my job has a new thing where we all get one work from home day a week. I took today as it was slow, didn't decide to brew until about 7:30 so blasted out a quick BIAB NEIPA that is currently going crazy on some proven Imperial Kveiking slurry. Running low on hops so this one got some Citra and Mosaic late and at flameout, and will get Citra and Sabro as dry hop in a few days. Changeup on the usual house NEIPA, interested to see how it turns out.

 

[Halfakneecap]

Ok it's monday, but i have a busy week coming up, so need something to look forward to on the weekend

SMASH bitter

MO 100%
Bramling Cross 60 mins and 20 mins
Verdant

1.037
28 IBU

 

[HM-2]

Depending on whether my bag of yuzu peel arrives from Japan in time, I'll either be doing a Yuzu and Sorachi Ace Japanese Rice Lager, or a DIPA with Centennial, Mosaic and Simcoe.

 

[Brockness Monster]

My original plan was to brew a Quad for the winter and call it "Christmas in July" but, I don't currently have anything to drink and the Tripel I have fermenting is not going to be a great everyday drinker. So, it is either going to be a Patersbier or the Quad. The timing just seems right for the Quad because I can remember to brew it every year on the weekend before/after the 4th of July.

 

[Rish]

a Patersbier or the Quad

Or both!

 

[seatazzz]

Brewed up the third batch in a series of blonde/lager/somethings on Novalager yeast this morning; set it to no-chill due to a stinker of a day (and warm groundwater), should be ready to get in the fermzilla and pitch in a bit.

 

[Billy-Klubb]

I haven't brewed in a while, but I did a 10 gallon batch today. Half was a BB Sweet Stout kit and the other half was a BB RIS kit. Added 3 lbs Pilsen DME just to give it a little boost. The B&M I went to didn't have any 50# sacks of anything, so I went with blending kits.

 

[MaxStout]

Just brewed 5.5 gallons of malt liquor. I pitched ale yeast (K-97), so technically, more like an imperial cream ale.

Edit: pic

 

[Hoppy2bmerry]

Not this weekend, I’m hoping to finally finish the new trellis system in the hop yard. (Sad but true, this has been missing for a few years now, and no boys have been coming to the yard.) I also have a step on the back deck to replace or there will be no grilling outdoors for the 4th.
Hoping for next weekend, but I have plenty of beer to enjoy, so there’s that.

 

[jdauria]

Nothing this weekend, going to be away. Not really sure when I will brew again as I have excess beer now. Had two kegs that were earmarked for my club's homebrew festival we were hosting here in Mass next weekend at a campground. But the town it's in, would not give us a one day liqour license, even though they did twice before (before Covid). They wanted a buisness in the town with a liqour license to pull the permit and to serve the beers. With 5-7 homebrew clubs planning to come and serve, that means said buisness would need 5-7 "professional" bartenders (as the town called it). What buiness would want to do that and most likely we would have to pay the bartenders, which meant less profits going to the charity we were doing it for.

Anyway, so now I have 3 full kegs in a 2 tap kegerator and two beers waiting to be kegged. So may not be brewing again until the Fall. Though who am I kidding, I will probably brew something next week...but instead of the "Czech IPA" I was planning, will probably do a lager and let it lager for a few months.

 

[Brockness Monster]

Gotta drop by the LHBS to pick up ingredients, but I decided to do the Patersbier or Belgian Singel if you prefer

5# Pils
1# Oats (trying quick cooking because I accidently bough a 10 lb. bag)
1# Vienna
1/2# Raw Cane Sugar

Magnum bittering
Amarillo flavor and aroma (unless I can find some Bru-1, not likely)

WLP 530 (Westy strain)

 

[Snuffy]

Just brewed a clone of Uley's Old Spot bitter on 7/1 based on a couple of recipes from jimsbeerkit. S-04 is really ripping thru this one. OG was 1.062 and this morning it's already at 1.009. I guess that makes it a strong bitter. No stall on this one. Cranking it out like kveik. Brewing a few degrees warmer this time. Not on purpose really - it's just 73 ambient in the brew dungeon now.

 

[Snuffy]

Gotta drop by the LHBS to pick up ingredients, but I decided to do the Patersbier or Belgian Singel if you prefer

5# Pils
1# Oats (trying quick cooking because I accidently bough a 10 lb. bag)
1# Vienna
1/2# Raw Cane Sugar

Magnum bittering
Amarillo flavor and aroma (unless I can find some Bru-1, not likely)

WLP 530 (Westy strain)

I brew a Patersbier about once a year or so. It's just 9lbs of Pilsner and then Hallertau or Tradition, Saaz, and usually T-58 or BE-256. Always a great simple Belgian beer,

 

[Brockness Monster]

I brew a Patersbier about once a year or so. It's just 9lbs of Pilsner and then Hallertau or Tradition, Saaz, and usually T-58 or BE-256. Always a great simple Belgian beer,

I'm hoping the oat and vienna malt will leave some head retention and maltiness to counter the drying effect of the sugar. I still want the beer to be dry and "digestible" with 3 volumes of CO2. This is my first attempt at a Patersbier though, so I'm stabbing at the dark a bit.