So who's brewing this weekend?

[jaynik]

Brewed another IPA today, this time the 60 minute type recipe from my LHBS. It came with amarillo to dry hop with, but I think I'm going to add simcoe to the dry hop as well. Rest of the hop sched included cascade and amarillo.

Can't wait to bottle!

 

[Trubadour]

Brewing a belgian tripel right now

 

[jaynik]

Brewed a summer lemon blond last night.

 

[MMW]

Mostly Dead Guy Ale done, happily no chilling in the bar.

 

[KillerKellers]

I have a couple kits from Midwestern Supplies that should get here today.. Will be my extract brewing experience =)

 

[QueenCityALER]

I'm currently boiling my Munich Helles. Excited!:rockin:

 

[pnj]

3rd all grain today. Edworts Haus Ale. Made a minor change to the grain bill...

I started an hour ago and am just now, (hour and 45min later) draining into the kettle. My stove is a slow bastard... Boiling water takes a damm long time.

 

[hopvine]

I started an hour ago and am just now, (hour and 45min later) draining into the kettle.

Something...is not quite adding up

 

[BierMuncher]

I've been threatening to do up a nice Scottish 80 schilling after spending too much money on commercial versions the last few months. Man I love that beer.

Knocked out 11 gallons last night.

 

[BlackDogBrewing]

Brewing a single hop best bitter right now- with Fuggle hops.

 

[pnj]

Something...is not quite adding up

I started at 11:00AM. but that's the start of heating my water. it takes 30 minutes on Med-High to bring it to 170-ish...

I just dumped my yeast and sorta cleaned up.

the wort was around 79 degrees or so. the Notingham yeast package said to activate it w/ water aroun 88-92 but I skipped that and just dumped it into my primary.

So, just under 5 hours, 2.5 beers and no food. I'm hungie now...

oh yea, I think I'm just under my OG. can't complain though.

 

[Evan!]

Brewing tomorrow. Summer blonde for a friend's party in a few weeks, and while I have my equipment out, might as well brew up an American Stout.

 

[amercuric]

"and while i have my equipment out, might as well brew up [another]".

Classic. I' m doing a combined brew. Making a "big beer" and using some wort form that for a Graff cider.

July 4th is just around the corner! w00t.

 

[FlyingHorse]

Brewed Yoop's DFH60 clone last night. Debating whether I want to do a 10:30 pm dough-in tonight. Probably dick around one here long enough to talk myself out of it.

 

[ISLAGI]

Brewed Yoop's DFH60 clone last night. Debating whether I want to do a 10:30 pm dough-in tonight. Probably dick around one here long enough to talk myself out of it.

Go for it... Just put a Oktoberfest Ale to bed. Going to leave it 5 weeks on the yeastie beasties. Hopefully comes out a winner....

 

[passedpawn]

My first SMaSH tomorrow. I have been putting this off for a while. 2-row and willamette lager. Light summer stuff.

 

[Brewsmith]

Double IPA right now

 

[magnj]

Brewing this, I don't even know what it is...(2 1/2 Gallon batch)

3lb white wheat, 2 lb Pils, 1/4lb honey malt.
Centennial and Cascade for 50 IBUs, Wyeast 1010.
Gonna try FWH for the first time too, taking the 60 min addition and adding it to the first runnings, maybe round out the high IBUs a bit?

 

[MikeRLynch]

Cleaning/sanitizing for a saison today. I've heard about problems with the saison yeast crapping out at 75% attenuation, so I'm going to mix up some nottingham as well and pitch both. Hopefully because I'm going to start fermenting it at 68 and then ramp up to the 80+ that saisons need, the nottingham esters won't clash with the saison ones. Also going to try the frozen water bottle bath as a temp control measure for the first time, hope it comes out.

 

[Picobrew]

Which saison yeast are you using? I think this is only a problem with white labs saison. Their saison 2 and wyeast saison don't give up so early.

Oh, and I brewed a saison and a northwest style esb this wkend.

Cleaning/sanitizing for a saison today. I've heard about problems with the saison yeast crapping out at 75% attenuation, so I'm going to mix up some nottingham as well and pitch both. Hopefully because I'm going to start fermenting it at 68 and then ramp up to the 80+ that saisons need, the nottingham esters won't clash with the saison ones. Also going to try the frozen water bottle bath as a temp control measure for the first time, hope it comes out.

 

[drunkatuw]

I was planning on brewing some Bee Cave IPA, but my inventory in beersmith was a little out of date, so I improvised and brewed a makeshift rye IPA. 25 min into the boil now. Great day to brew in SE MN, but boy is it windy. Had to keep the garage door shut all day so the burner doesn't go out.

 

[MikeRLynch]

Which saison yeast are you using? I think this is only a problem with white labs saison. Their saison 2 and wyeast saison don't give up so early.

Oh, and I brewed a saison and a northwest style esb this wkend.

Really? I have a Wyeast packet inflating as we speak, I didn't realize the problems were with White Labs only. I just don't want to take chances, this beer is supposed to be BONE dry, and I'm not adding extra sugars, just pilsner mashed at 148. Guess we'll just have to see

Did you use the Wyeast on your saison?

 

[bakersbrew]

just brewed my first AG last night. edworts haus pale ale. pretty sure i blew it. but it'll probably turn out fine anyways.

 

[Wade E]

Brewed a wheat beer yesterday, my second ag'er and all went ok with the exception of a slw drain due to probably opening my valve too fast and almost clogging my manifold.

 

[Picobrew]

Really? I have a Wyeast packet inflating as we speak, I didn't realize the problems were with White Labs only. I just don't want to take chances, this beer is supposed to be BONE dry, and I'm not adding extra sugars, just pilsner mashed at 148. Guess we'll just have to see

Did you use the Wyeast on your saison?

I am using the wyeast yes. I do have 1lb of cane sugar in there tho. Mashed pilsner, some wheat, and some caramunich at 147. It is based on Jamil's recipe. I fermented the first two days at room temp (74 for me now.. a lil high) and now I have a heat belt around it and its above 80.

 

[xiang]

Just mashed in for a Mild, Sourthern English Brown to follow.

 

[Hound_Dog]

I'm making an extract honey wheat right now. I didn't think I was going to brew this weekend, but SWMBO left town today so I have the house to myself

 

[elkdog]

Dude's Lake Walk, a good brewday.

 

[skeeordye11]

No brewing this weekend unfortunately. Had to help a brew buddy move, but my order from BMW should be here Wednesday and I'll be rushing home from work to get an India Brown cranked out. Gonna have to rack some saison to secondary to free up a primary here soon though. Cheers to all that DID get to brew this weekend.

 

[MikeRLynch]

I am using the wyeast yes. I do have 1lb of cane sugar in there tho. Mashed pilsner, some wheat, and some caramunich at 147. It is based on Jamil's recipe. I fermented the first two days at room temp (74 for me now.. a lil high) and now I have a heat belt around it and its above 80.

Well, that was a bit of a clusterfcuk.

Had one hell of a stuck mash, my first in a very long time. I think it was just from trying to cram too much grain in my little 5 gal cooler. This of course causes me to miss my gravity by a lot, almost 10 points. Took forever to boil 6.5 gallons on my electric stovetop, even with two burners. Once the wort was in the kettle and rolling however, things went fine.

Pico, I'm fermenting at about the same temps as you. I tried to cool it down to 70, pitch, then I'll let it ramp up to ambient 75-80 naturally. Hopefully the yeast won't throw too many fusals at those temps for the first few days. Jamil says that around 68 for the growth phase is ideal, but nothing about this brewday was ideal Someday reliable temp control. Someday...