inkdbrewer
Member
Brewing my first all grain tomorrow. An oktoberfest
So who's brewing this weekend?
- Thread starter flyangler18
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brewed a festbier (Märzen) yesterday, bottled my other carboy of Belgian Quad today. Making starters tomorrow for an upcoming brew. A good weekend for beer.
Oh, and I'm drinking a royal amount of homebrew.
Oh, and I'm drinking a royal amount of homebrew.
Brewed a Porter from left over supplies.
I also fixed my irish red with a 1 oz galena hop tea. i guess my efficiency was way higher than planned, the red turned out cloudy, sweet and almost grey. Now i can taste the chocolate and it has that great red color.
I also fixed my irish red with a 1 oz galena hop tea. i guess my efficiency was way higher than planned, the red turned out cloudy, sweet and almost grey. Now i can taste the chocolate and it has that great red color.
DankHead
Well-Known Member
finally getting around to brewing my BIAB black IPA tomorrow. The LHBS doesn't open till 10 and I have to be at work at 4:45 so I'll be cutting it close but I'll get it done. Its only 3 gallons so it should cool quickly.
DuckiesRevenge
Well-Known Member
Finished brewing a pumpkin ale today. First all-grain biab. Took a lot longer than extract but I am looking forward to the results!
ArtimusBeerimus
Well-Known Member
Brewing an RIS tomorrow. Possibly a porter as well.
petey_c
Senior Member
Brewing an American Amber Ale from AHS. Going to make a starter a little later for a Stone Ruination clone tomorrow.
...sounds delicious, Gixxer.
My "Strong Vincent Barleywine" is mashing now. Expected OG = 1.109 using Maris Otter and LME as base plus Victory and C60, Summit and Bravo hops, two packs of S05.
This is my first barleywine, so I am very excited!
My "Strong Vincent Barleywine" is mashing now. Expected OG = 1.109 using Maris Otter and LME as base plus Victory and C60, Summit and Bravo hops, two packs of S05.
This is my first barleywine, so I am very excited!
Just pitched 3 rehydrated packs of us-05 into a 11 gallon blond ale with sterling hops.
BPhad
Well-Known Member
Brewed Ed Haus Oktoberfest 'ale' using washed pacman yeast.
Just brewed up an Imperial Rye IPA, once it drops a few more degrees I'll aerate and pitch.
waiting on a hefe to start popping
Haven't brewed since December 2011. Pretty crazy hiatus for me - used to brew weekly. This weekend I went back in full swing. On Saturday, I did a wannabe clone of 10 barrel brewing's "Oregon Brown Ale" a 7% brown with lots of piney and citrusy hops. Today I did a pale ale w/ some toasted malt, honey malt, and simcoe/columbus/centennial. Can't wait to keg these up in a few weeks.
petey_c
Senior Member
I know it's not everybody's weekend, but mine ends tomorrow (off since Sept. 1st). Boiling a Stone Ruination Clone from AHS as I type, with a 1 ltr. starter (Safale 04). I should be done in a couple of hours.
duckredbeard
Well-Known Member
Not beer, but I do expect to do a cider. It will be my first cider and will be basing it on Upstate Mike's caramel apple recipe.
I'm brewing right now.
I brewed my first batch (extract Caribou Slobber) this weekend and it couldn't have gone much better. A big thanks to everyone on here for the massive amounts of information and recommendations. And now I wait.......
BrewinHooligan
Well-Known Member
My wife leaves for a week long vacation with her parents Sunday so I will be breaking in my new burner and getting appropriately smashed in celebration of my week of freedom. :rockin:
Sneaking in an Oatmeal Stout
Did a modified version of caribou slobber (accounting for what I had access to on short notice).
Also tx'd a farmhouse ale made with wlp670 into secondary, then sanitised the living daylights out of everything as the 670 has brett in it.
The farmhouse had 10% Munich, 10% Crystal Rye, 10% wheat mashed at 156F and in two weeks it went from 1.0490 to 1.0068 (used the fancy density meter at work on filtered samples). 86% attenuation! Wonder how much lower it'll go? Probably leave (forget about it) for at least 3 months.
Also tx'd a farmhouse ale made with wlp670 into secondary, then sanitised the living daylights out of everything as the 670 has brett in it.
The farmhouse had 10% Munich, 10% Crystal Rye, 10% wheat mashed at 156F and in two weeks it went from 1.0490 to 1.0068 (used the fancy density meter at work on filtered samples). 86% attenuation! Wonder how much lower it'll go? Probably leave (forget about it) for at least 3 months.
