So who's brewing this weekend?

[MaddBaggins]

Rainy day brew day. It's 65˚.
Brewing a Saison of sorts today. T-58 primary/WLP644 secondary, Belgian Pilsner/Wheat/80L/Victory/Oats, Amarillo and Ahtanum.

 

[z-bob]

I'm brewing a kind of Americanized ESB. Also experimenting with using wheat flour without a cereal mash. (20 minutes in, the mash looks like it's going well)

https://docs.google.com/document/d/14_jmzhrT8_RDkuCiDlbuQjOiadwt3waFThJRZf-NrIk/edit?usp=sharing

If this goes well, my next beer will be a wit using 30 to 40% flour and a decoction mash.

 

[Hello]

Belgian Quad ghetto setup.
View attachment ImageUploadedByHome Brew1418491024.879848.jpg

 

[Melana]

Working on a dark red rye right now.

 

[z-bob]

I forgot to add the Whirlfloc. (ultimately I don't think it'll matter)
It's chilled down to about 80 or 90 degree with the immersion chiller, gonna sit the kettle on the frozen ground for a while to chill it the rest of the way.

 

[Mexicanconnection2002]

Brewing 10 gallons of British bitter today.

 

[Vedder014]

Brewing a Northern English Brown Ale today. It will be my first attempt at BIAB.

4 lbs Vienna

2.5 lbs 2 Row Base

1 lb 40L

.5 lb CaraPils

4oz Chocolate

1 lb Brown Sugar

1oz Fuggles at 60 min

1oz Kent Goldings at 5 min

 

[KeninMN]

It's a balmy 50 degrees F in Minneapolis/St. Paul, so I'm brewing 5.5 gallons of a British Mild with all UK grains, hops and London Ale yeast.

 

[buddman]

Will be brewing 10 gal. of Chocolate Stout this w/e with my youngest daughter who is home for Christmas. Have to pass down the good German heritage.

 

[govner1]

Brewing a 6g AG batch of Evil Twin Red w/ my daughter on Thursday

 

[Qhrumphf]

Going to bottle/cask my Mild on Thursday, wash the yeast, and then repitch into two Porters on Friday (Brown and Robust)

 

[Sepanik1986]

Going to transfers a pils to secondary along with some light oak to add a dimension of flavor

 

[finsfan]

Decided to get in a brew on Saturday and making WesleyS's "its a trapp" all mosaic belgian IPA.

 

[Snowden]

Going to whip up a batch of Irish red!


Sent from my iPod touch using Home Brew

 

[badlee]

Pre-weekend blonde/saison and weekend dry stout that may turn into FES

 

[atoughram]

Sunday we're putting 11 gallons of SNPA into the fermenter...

 

[kadozen]

Got an esb to brew this weekend, transferring an RIS or if primary and ending brew day with an AB clone or 4

 

[basementbrewbrad]

Brewing my Belgian triple with a local brewery in Leesburg. Pretty excited to have one of my beers on tap at a brewery.

 

[DrunkleJon]

Brewing my Belgian triple with a local brewery in Leesburg. Pretty excited to have one of my beers on tap at a brewery.

Congrats, which brewery? I may have to visit my parents and stop by when its brewed up for a sample.

 

[MaddBaggins]

Friday night lights!
Fresh Squeezed clone. Just about got the water hot.

View attachment ImageUploadedByHome Brew1419037760.065001.jpg

 

[mattmmille]

I was hoping to get a batch of stout done before Christmas (Yooper's recipe), but I may not have time. I need all the ingredients, 8 bags of ice and a propane tank refill. Oh, and that doesn't count brew time and clean up. Maybe between Christmas and New Year's Day.

 

[basementbrewbrad]

Congrats, which brewery? I may have to visit my parents and stop by when its brewed up for a sample.

Crooked Run in LEESBURG

 

[GrogNerd]

Crooked Run in LEESBURG

Mmm... Shadow of Truth is pretty tasty, hard to compete with that

 

[basementbrewbrad]

Mmm... Shadow of Truth is pretty tasty, hard to compete with that

It was either that or my mayhaw saison but we didn't have time to order the mayhaw syrup

 

[basementbrewbrad]

Mmm... Shadow of Truth is pretty tasty, hard to compete with that

View attachment ImageUploadedByHome Brew1419118922.959760.jpg here it is can't wait to make some at the brewery tomorrow

 

[mattmmille]

Got all my ingredients and supplies together for brewing Yooper's Oatmeal Stout tomorrow. Bought Christmas presents for SWMBO, so the pressure is off there! Woo hoo!

 

[myerstyson]

Woke up early Sunday morning and brewed Midwest's Bavarian Doppelbock. Nice to be done early, although now I want a nap and I think SWMBO will want to go take a walk or something.

Ingredients were 6 lb. Pilsen liquid malt extract, 3.15 lb. Munich liquid malt extract, 3.15 lb. Dark liquid malt extract, 16 oz. Caramel 60L specialty grains, 3 oz. Mt. Hood (@60), 1 oz. Hallertau (@5).

Cooled down nice and quickly with the wort chiller (love that thing), and pitched my yeast (S-23) that I started (yes I know there's debate about doing starters with dry yeast) the night prior. SG came up 1.087, a bit over what Midwest said the SG should be (1.080-1.084). Tasted nice and sweet.

Fermenter now in my basement in a room that is steadily at 70*. In 3 days I'll move it to another room that stays at 48-50* for 7-10 days. Instructions call for the diacetyl rest after that which I'll do back in the 70* room for 24 hours, then I'll rack it to secondary and see if it'll fit in the fridge. If not, then back in the cold room. That's the best I can do.

 

[Sailingeric]

Brewing a stout right now. Was shooting for chocolate with hint of coffee but smells more coffee. Will have to see how it turns out. Also bottled a honey blonde ale. Yum.

 

[JonM]

No beer brewing, but I did mix up a 2.5 gallon batch of root beer for my nieces, who will be here on Tuesday, and got a 3 gallon batch of cider going. I did something wrong with the temp controller, so the cider was at 74 degrees overnight, but it's cooling down now, and should settle at a more reasonable 64 soon.

 

[Oginme]

Just put a carboy of vanilla bourbon porter into the temperature control fridge. Prepped the vanilla extract to have it ready to add in a few days...