So who's brewing this weekend?

[boscobeans]

Heading out right now to pick up 5 gallons of RO water for an English Northern Ale.

The weather today is perfect for getting my burner fired up and only had time to get 5 gallons from my RO system. Should have thought about this a day ago.

Did a test on some Breiss 2 row pale that I'm using for my base(it's been crushed and sitting around in a vacuum sealed bag for a few months) and it converted in 35-40 minutes so I figure I'm good to go.

bosco

 

[Uziyahu]

I'm brewing an American Wheat Ale today for some friends. Should be fun.

 

[Whut]

Brewing what will be 10g of a Habanero Sculpin IPA clone. Dark and 50˚ at the moment so should be a great day. Cheers!

 

[govner1]

I'm brewing Saturday & Sunday- a Black Ale today & an ESB Sunday both AG

 

[ShizuokaBrad]

Bottled a honey brown ale today and brewed a smoked maple porter. Wish I had a time machine so i could see how they turn out now...

 

[gimmejava]

Brewing up my own ESB starting in about an hour. My first attempt at my own. Up until now I have only done clones and kits, but after reading Designing Great Beers I decided to try my own. Hopefully it won't taste like horse piss.

 

[user 30639]

Brewing up a Honey Porter this weekend. Got the boil going right now.

 

[mux]

Heating strike water.
Nice cascade pale ale.

 

[steber]

Prepping for my brew day tomorrow.. yoopers 60 min IPA. Going to enjoy the 60 degree weather ! Probably one of the last warm days.

 

[Tava]

setting up the garage right now for my brew day tomorrow. doing a black IPA.

 

[SS_Brewing_Co]

Gonna brew 20 gallons of pumpkin and 20 gallons of (as close as I could get to) a wookie jack clone. Big day tomorrow. Also the maiden voyage on my new pump.

 

[koopa]

Brewed a 10 gallon batch of an imperial milk chocolate porter today. Used 1# of unsweetened dutch cocoa powder and 2# of lactose in the boil. OG 1.070 and hoping for a FG around 1.020 or so. Going to be adding cocoa nibs to secondary and if I want even more chocolate in the final product (after tasting it at that point) I'll add some home made chocolate vodka tincture to the keg!

Also kegged 10 gallons of IPA brewed exclusively with Riwaka and Moetuka hops from New Zealand today. Decided to add 4oz of Galaxy to the one corny keg. Might do something with the other one as I've finally come to the conclusion that I simply don't like Riwaka hops.

 

[Bulls Beers]

Kegging a batch tonight. Brewing next weekend...

 

[Toy4Rick]

10 gal of Red Ale tomorrow with a buddy. It's gonna be good

Toy4Rick

 

[huntingohio]

Right now im heating the strike water for a red ale. breaking in the new fermenters proper woot woot

 

[dfc]

I've got to teach tomorrow from 10:00am-12:00pm. After I get home I'll be starting an APA that will eventually (through tweaking) become my house APA. This is the first batch that I crushed my own grains. I've got to say that I love my rebel grain crusher!

Heating strike water should start by 12:30pm-1:00pm!

 

[petie]

Gettin my brew on at this very moment. Makin the Prez's beer.

 

[campcrew]

I'm bottling a Holiday Ale and brewing an Irish Stout

 

[NervousDad]

brewing now Magnum/Cascade pale ale.. hope it turns out good

 

[Cincy17]

About to start on a dunkelweizen experiment with chai tea in it.

 

[stbnj]

I just finished up brewing a graham cracker/smores porter. I will wait to see which way the flavor lies before calling it. I wish I had had smoke malt but did not think of it when I first made the recipe. As it was going into the fermenters it smelled like french toast thanks to the cinnamon and vanilla extract I added at flame out. I pitched half on s04 and half on s05 so I could do a little comparison.

 

[govner1]

I just finished my second batch of the weekend. An ESB to follow my Belgian Black Ale from yesterday. My ferm chamber is now full w/ 6 brews & my kegerator is full w/ 3.

 

[jimsmasonry]

I am almost done sparging my Scotch Ale!

 

[ICWiener]

Popped off 6 gallons of cider tonight.

Brewing a nice IPA tomorrow. Light on the base:Just 2-Row, Victory, and a bit of Carapils. Columbus, Simcoe, and Amarillo for hopping. My favorite combo.

Also transferring an oud bruin to secondary tomorrow. That means I'm drinking some nice sours (for dregs) while brewing outside. Can't beat that.

 

[wesw801]

I'm brewing a holiday brew with some sweet and spice, and hopps to make everything nice! Should be done just in time for Christmas. Can't wait to drink it!!

 

[Bwood1377]

Made Caribou Slobber today. Heard great things about it and have been wanting to brew it for awhile.

 

[sauerj67]

I just kegged that same beer today, it tastes amazing.
I am brewing a Schwarzbier tomorrow

 

[bobeer]

Brewed up a Red ale on Friday night for my wife's end of the world party. Came out perfect and I can't wait to drink it.

Also bottled an Oatmeal chococalte stout; can't wait to drink that one too

 

[biggrizzly]

I'm doing my first all-grain today. Brewing a gingersnap ale for the holidays!!!

 

[TripHops]

Brewed a Pliny the Elder clone beer this weekend. I got a lot the hops used from the Russian River brewery website and got ideas about the malts from fellow brewers as well as the hop profile. Here is the process I used.

Pliny The Elder Clone
Single Infusion – Double Sparge method
(5 gallons - All grains)
Target OG 1.070
IBU - high
FG 1.012

Ingredients
10 lbs 11oz Pale 2-Row malt
2 lbs Crystal (40L) malt
1 lbs 8oz Munich 10L malt

1oz – Amerillo 10% (bittering hop) 90 min
.5oz – Magnum 20% (bittering hop) 90 min
1oz - Columbus 14% (bittering hop) 60 min
1.5oz - Semcoe 13% (flavor hop) 15 min
1 oz - Centennial 10% (aroma hop) 3 min
.5oz – Semcoe 13% (aroma hops) Flame Out

Irish moss (Winfloc tablets – 1 tablet @ 15 min)
California Ale dry yeast

Step by step

Brewing Process:
Used 1gal water to 175F and pour into mash tun and swash around to set the temperature environment before mashing (10 min). Brought 4.5 gal of water to 165 degrees; added to mash tun. Added grains slowly while stirring lightly to ensure good saturation and even temperature ranges among the grain bed. Kept mash temperature at 152F for 60 min. Gently stired the grains at 20 min and 40 min. Started enough sparge water to 170F

After the 60 min mash is finished, ran out a few quarts of wart back onto the grain bed. Once a clean run out is attained, I drain all the wort from the tun into boil pot. Add sparge water to grain (pore water to grain bed slowly), stir grain lightly to loosen sugars. Add enough spare water to just cover the grains. Run out back to the tun after 5min using same run out process mentioned above. Continue the second batch sparge in the same manner as the first until you collect 7.25gal wort. My run out never got below 1.020 before reaching 7.25 gal kettle volume. Brought wort to a boil for 15min to get past the hot break add the hops as described above.

Once the wort boiled for 90 min, rapid cooled to 90F and racked to a clean and sanitized 6gal carboy. Sealed and allowed the wart to settle for 2-3 hours, thoroughly agitated wort then pitch yeast when temp is between 70F - 75F. Fermentation started Sunday morning and was vigorous on Monday morning. When gravity gets between 1.015 - 1.020 I will rack off sediment into clean and sanitized carboy until gravity gets to 1.010 - 1.012 the I will rack off sediment to clean and sanitized carboy and cold condition for 1 week.

Actuals:
Gravity after rapid cooling the wart was 1.065 (90F), adjusted for temp, SG - 1.069. Efficiency was approx. 76% and ABV @ FG of 1.012 should be around 7.47%.

By the way, I used water from a Reverse Osmosis dispenser at WinCo Foods at 30 cents a gal. That water has always given ma a PH of between 5.2 - 5.4 in the mash and I have not had to add any water salts. Vancouver, WA has the best brewing water I have used anywhere.

-dave