So who's brewing this weekend?

[paul]

Getting ready to brew a SNPA Clone here in a few hours. First attempt at all grain. Getting my list and ingredients laid out now.

 

[jgourd]

About to start brewing my High Voltage barleywine (for my 40th birthday in 3.5 years). I'm also doing this parti-gyle, so I'll be brewing some sort of second runnings beer with it. Waiting on the preboil gravity and color of that one to see what I will end up doing in terms of a hop schedule.

 

[archiefl98]

Heating up the mash water for an APA. Thanks to Edwort for what it originally was. It's changed a bit now and has become my own. Figure I gotta use up some of these old Cascade pellet hops so I'm hitting it with 5 oz throughout the boil and might dry hop with another couple ounces of homegrown leaf hops.

9# 2-row pale
2# Vienna
4 oz Crystal 15L
2 oz Crystal 60L

1 oz Cascade 4.5 @ 60 min
2 oz Cascade 4.5 @ 30 min
1 oz Cascade 4.5 @ 15 min
1 oz Cascade 4.5 @ 5 min

2 oz Cascade unknown Dry Hop

Nottingham Danstar yeast

4 week primary then to bottles.

 

[speter]

I'll be brewing my dry Irish stout tomorrow. (I'm using the Dry English Ale yeast WLP007 this time, and I'm curious to see how it turns out.)

 

[osagedr]

Just starting AG Helles.

 

[bernerbrau]

Strike water heating as we speak.

 

[rgontasz]

About to start an AG Irish Red!

 

[Brewing Clamper]

The SWMBO had a Girls' Night Out last night so I had the kids. After I put them to bed I brewed a 10g batch of Amarillo APA. That stuff is already bubbling.... love it!

 

[BrewNow]

Cooling a Green Flash West Coast IPA right now. Wow does this smell gooood!

 

[MultumInParvo]

I am actually bringing up the wort to a boil right now in my Big Green Egg... So far it seems to be working pretty well. We will see though.

 

[Yunko]

Deception Stout is on deck for the brew pot tomorrow!

Caribou Slobber is ready for bottles!

 

[FromZwolle]

my all brett is mashing as i type.

 

[cfry526]

Just started a Squeeze My Lemons Summer Blonde and going to do a Sierra Nevada pale ale clone in the morning. Both 5 gallon batches.

 

[bernerbrau]

Been dealing with a stuck sparge for the last two hours... Rabble rabble....

 

[BigBlueBrad]

Brewed a Ho Ho Holiday Ale today!

 

[Yankeehillbrewer]

American Brown tomorrow morning. I'll be using Citra for the first time, Hope it goes well in a Brown.

 

[WildGingerBrewing]

Way hungover and didn't mash in until 12:20. Have a 90 mash and a 90 boil. Gonna be a looooooooong day!

 

[drumblebum]

I'm brewing tomorrow, but I haven't decided on red or brown... I'll figure it out on the way over to the LHBS...

 

[murppie]

Just finished my first stout, its a Christmas present for my father, so he might have to wait a week or so to drink it but I'm excited!

 

[Zeuceone]

Made my first batch yesterday of an English Brown Ale. I hope it taste like beer when its ready

 

[bernerbrau]

Brew day wound up taking me about 14 hours with the stuck sparge. Really need to upgrade my SS braid.

The good news is the 9 gallons of lager now fermenting in the fridge.

 

[mike_23us]

I brewed a Bavarian Wheat, first batch that I'll keg hoping to be ready by X-mas

 

[jds]

I have an American style Scottish ale boiling in the garage right now. The grain bill is based upon NB's 90 shilling, but with a darker crystal malt and MO instead of "plain" 2-row. Hopped with Chinook and Willamette.

Once the wort goes into the "no chill" container, I'll crash-cool a couple of quarts of the wort for the real wort starter and chuck a package of WLP028 in it. I expect to be drinking it by Christmas.

Yes, 3 weeks from grain to glass. It can be done.

 

[Sparky]

Yes, 3 weeks from grain to glass. It can be done.

But, it would taste better to have it 5 weeks after those 3.

 

[jds]

But, it would taste better to have it 5 weeks after those 3.

That depends. This thread isn't the right place for the argument, so I'll point you to https://www.homebrewtalk.com/f13/aging-beer-facts-myths-discussion-84005/#post894415

A relatively simple beer brewed with good practice, excellent yeast management, and good temperature control can easily be not just drinkable, but excellent, after three weeks, if you keg and force carbonate. Time heals problems, but if you start with a clean ferment with plenty of healthy yeast, the aging period needed to eliminate green flavors is vastly reduced, or eliminated.

 

[tekknoschtev]

I dont know that I ever want to do that again. Three brews, two relatively new brewers along with my still newbie-ish self. Then a few others showed up, and distracted pretty much everyone (but for fun, not just to be disruptive). Couple that with temps that "feel like 16" lead to a long, cold brew day huddling around the fire pit. Oh yeah, and a dog who can't stop digging thrown in the mix too!

But in the end, we wound up with:

5 gallons of what should turn out to be roughly Founder's Breakfast Stout ish
5 gallons of a 'Light American Ale' kit beer.
5 gallons of Cream of Three Crops*

Next time, we'll start significantly earlier if we're planning on three brews because trying to see what was going on in the kettle while its dark and lots of evaporation happening was impossible.

*This was my very first attempt at an all grain recipe, and I did it following the BIAB method. I think I hit my numbers now only time will tell.

 

[android]

brewed up an american stout today, gotta get ready for winter consumption!

 

[D_Struct]

Just finished up a Red Ale!

 

[AnonyBrew]

11/6 - Lavender Wheat and Oatmeal Stout double batch brewday

11/13 - BMs Kona Fire Rock Pale Ale Clone

11/21 - Blonde Ale

12/5 - dblvsn's Brrrrleywine and a Dark Mild Partigyle

Tomorrow - Schwarzbier!

 

[morebeer]

Im brewing up a batch of BierMuncher's Centennial Blonde this weekend to hopefully be ready for a New Years Party.