So who's brewing this weekend?

[RedOktoberfest]

After a few 7 day weeks of 10 hour days it becomes hard to tell if this is a weekend or the start to another week so I'm grabbing this opportunity of a crappy day to brew Yooper'r Oatmeal Stout, except that I didn't have all the ingredients and the LHBS that is half an hour away doesn't either so I started substituting malts and changing quantities to fit what I had on hand. It may come out nothing like Yooper's but I'll bet that brewing today is better than doing another 10 our day out in the snow/sleet showers.

Hear hear!

 

[gometz]

Will be finally bottling my Altbier on Friday, then I can brew next Friday. Been stalled due to hold up in the fridges with long secondaries.

 

[Lost_Arkitekt]

After getting my brewing sculpture "finished" and dialed in a little last week (week ago this past Sunday), I have been swamped with work. Just transferred that first batch "Western Grip Milk Stout" (Left Hand clone) to the secondary, and it tasted fabulous already.

So, I have to work all weekend, but NEXT weekend is my Ordinary Bitter (postponed), probably a pumpkin ale and some smoked meats! YAY for smoked meats, too.

 

[ChefBrew]

My efficiency was crap on my last BIAB. I guess you don't really hit the same numbers unless you squeeze the dickens out of the bag, which is a bit divisive around here. Some people say squeeze, some say don't because of tannins.

Interesting you should say so about squeezing. This was my first BIAB and I definitely had "NO SQUEEZING" in the back of my mind from reading the forums. I wonder if anyone else has some feedback on the topic.
Either way, maybe tannins could be a good characteristic depending on the style of beer...

 

[BrewinHooligan]

Interesting you should say so about squeezing. This was my first BIAB and I definitely had "NO SQUEEZING" in the back of my mind from reading the forums. I wonder if anyone else has some feedback on the topic.
Either way, maybe tannins could be a good characteristic depending on the style of beer...

You can squeeze all you want without fear of releasing tannins, you can even boil grain (hear of a decoction?) without releasing tannins. What causes issues with tannins is water Ph.

Last weekends double-decocted Dunkel was moved to this weekend and I'm anxious to make this one.

 

[BeerGrylls]

You can squeeze all you want without fear of releasing tannins, you can even boil grain (hear of a decoction?) without releasing tannins. What causes issues with tannins is water Ph.

Last weekends double-decocted Dunkel was moved to this weekend and I'm anxious to make this one.

Mmmmm... Dunkel. One of my all-time favorite styles. What recipe are you doing? I plan on making this first in line when I can lager.

 

[govner1]

Brewing my Belgian IPA on Monday. While the 90 minute boil is going I'll bottle my 12 Beers of Christmas Gingerbread Ale.

 

[carlk47]

Brewing up a dry stout on Saturday morning.. Can't wait!

 

[dbonham]

Doing 10 gallons of Ed Wort's Robust Porter and splitting between a regular 5 gallon batch to get a vanilla bean/Maker's Mark hit before kegging, and the other five a little age in a 5 gallon bourbon barrel I got off a buddy in the liquor business. Plan to serve them on beer gas.

 

[Rick500]

Gonna do a ~4.2% hoppy APA this weekend or next week (vacation! woo hoo!).

Thinking CTZ for bittering...what else, I'm not sure. Maybe I'll do a FWH/whirlpool hopping only thing.

Also want to do an Alt, not sure if I'll get to it this week though.

 

[CliffMongoloid]

Gonna do a ~4.2% hoppy APA this weekend or next week (vacation! woo hoo!).

Thinking CTZ for bittering...what else, I'm not sure. Maybe I'll do a FWH/whirlpool hopping only thing.

Also want to do an Alt, not sure if I'll get to it this week though.

Nice i def wanna try a fwh whirl pool only brew

 

[Gus_13]

I'm doing a Saison d'Hiver tomorrow and racking my pumpkin dubbel onto a vanilla bean secondary this weekend.

 

[SPR-GRN]

Belma 2-row smash, once I get some yard work done that is..

 

[Renegades_Brew]

Probably the Straight Wheat that I have on deck tonight after getting off work. Have way too many things that are going to take longer than my current stock will last.

 

[GrogNerd]

well, it was supposed to be tomorrow, but there is stuff I want to do with the BigHair, so I'm gonna fit in Brew Day around work to have tomorrow free for her.

brewing an Imperial Pumpkin Ale. a HUGE beer. my biggest yet. OG = 1.118

right now, the pumpkin is baking in the oven to caramelize. smells AWESOME

 

[Reggie22]

brewing an Imperial Pumpkin Ale. a HUGE beer. my biggest yet. OG = 1.118 right now, the pumpkin is baking in the oven to caramelize. smells AWESOME

I would like to see the recipe on this one. Sounds good.
I am brewing the all grain version of NCBeernut's deception stout.

 

[brewcephus]

If I get my keg drilled and Ball valve installed, then I will be brewing NBs Cascade Mountain West Coast DIPA.

 

[GrogNerd]

I would like to see the recipe on this one. Sounds good.
I am brewing the all grain version of NCBeernut's deception stout.

in the last issue of Zymurgy magazine, The Great Pumpkin recipe

5 gallons

15 lb six-row
1 lb 60L crystal
1 lb Victory
.5 lb rice hulls
3 lb canned pumpkin
1.5 oz Magnum 90 minute

1 lb wildflower honey (end of boil)
1 tbs McCormick's pumpkin pie spice (end of boil)

1 lb maple syrup
2 lb beet sugar

yeast - "whatever monster you have a lot of - Safale US-05, WLP001, etc."


protein rest at 120° for 10 minutes
sacch rest at 154° for 60 minutes
mash out at 168° for 10 minutes

90 minute boil

ferment at 68° for two weeks

add oxygen 24 hours after pitch
add maple syrup & yeast nutrient on day 4
add 1 lb beet sugar and additional yeast on day 6
add 1 lb beet sugar on day 8

bulk or bottle age 1 year

my changes: ½ batch. MO for six-row, Munich for 60L, Lyle's Golden Syrup for beet sugar. got a 2L starter of WLP007, saving ⅓ of that for re-pitch on day 6

I'm heating up 2 cans of pumpkin (pulp, not the pie mix) with strike water, not going to mash with it or boil

 

[BeerGrylls]

I wish I were brewing.

 

[Reggie22]

in the last issue of Zymurgy magazine, The Great Pumpkin

Yeah. I would say that's pretty big. What FG are you shooting for?

 

[GrogNerd]

Yeah. I would say that's pretty big. What FG are you shooting for?

article says 1.020 @ 83% attenuation, 13.2% abv . beersmith says estimated 1.017 @ 85%, 13.6% abv

WL says max is 80% so 1.023, 12.8% abv. I would be happy with that

 

[abbysdad2006]

I plan on brewing a Shipyard Prelude clone this weekend. Found the recipe on here.

 

[Reggie22]

article says 1.020 @ 83% attenuation, 13.2% abv . beersmith says estimated 1.017 @ 85%, 13.6% abv WL says max is 80% so 1.023, 12.8% abv. I would be happy with that

Definitely a sipper. Sounds good though. The tough part is gonna be letting it sit for a year.

 

[GrogNerd]

Definitely a sipper. Sounds good though. The tough part is gonna be letting it sit for a year.

kicking myself for not going full batch

 

[Reggie22]

kicking myself for not going full batch

Eh. Just brew another batch next weekend

 

[GrogNerd]

Eh. Just brew another batch next weekend

wish I could. $ and BigHair constraints

 

[FalconsBrew]

Planning to brew the famous Edworts' Haus Pale ale this weekend. Can't wait to taste it!!

 

[jpcourtney]

Gonna brew a honey Porter.

 

[jimyson]

Looks good Jimmy.. Did you use a yeast starter?

Yep, with WLP001.

 

[states02]

Yep, with WLP001.

Nice ... I'm starting my starter tomorrow.. Brewing this recipe Sunday. Thanks the recipe