So who's brewing this weekend?

[whoaru99]

Did an all-grain Wee Heavy on Saturday. Gonna do an ag Cream Ale today.

 

[Sepanik1986]

No brewing but bottled an American Wheat ale. And cleaned some the weekly bottles and fermenter and bottle bucket

 

[brisboy]

Trying something different this weekend.

1 Gallon (UK) batch based on 1 kg Munich Malt. Galaxy for bittering and Spalt hops for flavour/aroma late additions.

Don't know what to call it but I'm sure it'll be tasty.

 

[secondbase]

Bugfarm sour on deck for tomorrow!

 

[myerstyson]

Brewed a blood orange hefeweizen.

 

[Lgaddy44]

I just finished the last of 4 all grain batches in 2 days. Brewed Yooper's Fizzy Yellow Beer and a Belgian IPA yesterday, today was Caribou Slobber and Imperial Pumpkin for next fall. Only took some good prep and 8-9 hours each day. Very happy to start building up the pipeline again.

View attachment 1428868942818.jpg

 

[AnonyBrew]

Sweet!

 

[frankktankk]

Brewed a Honey lite lager (OG 1.037) yesterday.

Warning!
Don't put honey in boiling water, it can be very dangerous. I thought it was a good way to kill the bugs in the honey by using boiling water, just move it of the heat and add the honey. Pasteurising the honey that way. What happened was that it started to boil again and violently when I put the honey in, burning my hand.
Now I have to find the cause of this honey effect.

 

[Hudy]

Brewed an all Citra APA (Zombie Dust Clone) on Friday. It's bubbling happily in my basement.

 

[catdaddy66]

Just got done with a clone of Westvleteren 12. Hit the OG spot on at 1.091! Hope the Westmalle can get the FG to 1.012. Fingers are crossed.

 

[rootsNall]

Today I bottled my 5.5gal batch of 80/ Scotch Ale. This is the second time I have brewed this recipe and I think it tastes better than the last. The only difference is that I added 10 min to the initial boil.

 

[zero1d]

Second 5 gallons of Hibiscus infused Belgian Blonde.

 

[SupervisingChildren]

Brewed zombie dust earlier, and brewing up a 1 gallon batch from the second runnings. Figure it's worth a shot to try it.

 

[Murphys_Law]

Brewed an oatmeal stout today. Lost the recipe after I bought the ingredients and just guessed on the hops additions.

My luck it will be the best damn beer I ever made (well, only made a few batches so that isn't saying much!) and will never be able to make it again!

 

[BadDeacon]

Brewed an oatmeal stout today. Lost the recipe after I bought the ingredients and just guessed on the hops additions.

My luck it will be the best damn beer I ever made (well, only made a few batches so that isn't saying much!) and will never be able to make it again!

Just take good notes as you go. [emoji12]

 

[Carros]

Got a double brew in today. Made a 5 gallon batch of Blue Balls Belgian Wit, and a 2 gallon batch of an Imperial Black Wheat IPA.

 

[Hello]

I brewed a peanut butter chocolate stout using my chocolate stout recipe as a base. It was a nice day so many neighbors were out and many neighbors wanted to chit chat through the entire process. Problem is, it distracts me and it slows me down. My OG is far too high and I just hope this works out. Next time I'm putting those dudes to work if they want to literally follow my every step through the garage when I'm brewing.

 

[Genuine]

View attachment ImageUploadedByHome Brew1428941312.054961.jpg

Brewed an Irish stout with Troyzer this past weekend. Had a couple snags but we adapted and overcame!! Cheers!

 

[DanzigsMISFITS]

Brewing another batch of my all citra ipa but trying English Dry Ale Yeast this time

 

[Qhrumphf]

This weekend I'm judging a comp on Friday/Saturday, and then bottling/casking (Mild and Ordinary Bitter) and brewing (Rye Pale Ale) on Sunday. Busy busy busy.

 

[lazarwolf]

Sunday was a double brew day for me. 1st cream of 3 crops, then my house pale ale. Nice to see the fermentation chamber full. Know there's good beer in my immediate future.

 

[thaymond]

Just talked with the wife to add a brew day so I can make for a gluten free brew. We apparently have a memorial day party coming up, which means I need to kick it into high gear with brewing. I have 10 gallons available for the party, (Scottish 60 shilling and Hoppy Red) and I'm looking to add SD_Slims lemon Shandy and a "Belgian wit" recipe that's gluten free. If anyone has a gf recipe that would help point me in the right direction that doesn't include sorghum, it would be super helpful.

 

[mattmmille]

Made a Belgian Pale Ale with Safbrew Abbaye yeast last Saturday. Overnight, the yeast kicked in at room temp. By Sunday night it already seemed to be slowing dramatically. I transferred the carboy to a tub in a spare bathroom and added cold water. The temps should not have crashed it. Anybody familiar with that yeast...does it take off strong and finish in 36 to 48 hours?! I was probably at the upper end of the recommended fermentation temp...maybe 2 or 3 degrees over, before transfer to tub. I'm going to let it go at least ten days, I guess. Then secondary 5 days for dry hopping.

 

[lazarwolf]

Made a Belgian Pale Ale with Safbrew Abbaye yeast last Saturday. Overnight, the yeast kicked in at room temp. By Sunday night it already seemed to be slowing dramatically. I transferred the carboy to a tub in a spare bathroom and added cold water. The temps should not have crashed it. Anybody familiar with that yeast...does it take off strong and finish in 36 to 48 hours?! I was probably at the upper end of the recommended fermentation temp...maybe 2 or 3 degrees over, before transfer to tub. I'm going to let it go at least ten days, I guess. Then secondary 5 days for dry hopping.

Think this is a new yeast. I haven't used it yet but I'm looking forward to trying it. What was the og?

Danstar makes some awesome Belgian yeasts. They state on their website that this yeast can be done with primary in 4 days. So it's an aggressive fermenter. Think I personally would leave in the secondary for at least 2 weeks.

 

[gometz]

Sour saison on Sunday. Plan to sour 1 gallon with honey and then blend it into the saison. That way it'll be nicely tart.

 

[Nerosync]

Heavy Scotch Ale this weekend for me. Will be the first time I have to take some of the wort out and purposefully caramelize it so its got me a little nervous if I will get it to turn out the way I am hoping but finger's crossed!

 

[olotti]

Just mashed in on a RIS.

 

[mattmmille]

Think this is a new yeast. I haven't used it yet but I'm looking forward to trying it. What was the og?

Danstar makes some awesome Belgian yeasts. They state on their website that this yeast can be done with primary in 4 days. So it's an aggressive fermenter. Think I personally would leave in the secondary for at least 2 weeks.

Hmmm...interesting. So, if I leave in secondary for 2 weeks, would I start dry hopping in the last five days or at the beginning? I was told that this yeast was used for trippels and quads and that it would be aggressive...just didn't know it would be so quick!

OG was 1.060 and target is 1.009. I think the packet said temp range was like 58 to 70F. I figured it would be around 70 to 72F in my house. When I entered the recipe into Brewer's Friend, the yeast info they have says fermentation range from 54 to 77F, with optimum being 68F. So, the beginning of fermentation wasn't quite optimal, but I don't think it ever went over 72F.

 

[lazarwolf]

Hmmm...interesting. So, if I leave in secondary for 2 weeks, would I start dry hopping in the last five days or at the beginning? I was told that this yeast was used for trippels and quads and that it would be aggressive...just didn't know it would be so quick!

OG was 1.060 and target is 1.009. I think the packet said temp range was like 58 to 70F. I figured it would be around 70 to 72F in my house. When I entered the recipe into Brewer's Friend, the yeast info they have says fermentation range from 54 to 77F, with optimum being 68F. So, the beginning of fermentation wasn't quite optimal, but I don't think it ever went over 72F.

Should be fine. Dry hopping days are usually from the end of 2ndary fermentation, your instructions should tell you otherwise. OG on the batch was low enough that the yeast probably ripped through it quickly. But leave it alone for a while before you move to 2ndary. Im interested to hear more about this yeast. Keep us posted when it's ready for tasting

 

[catdaddy66]

Brewed the Westy 12 clone last weekend and it's bubbling away in my friends temp controlled freezer. This weekend I'm going to brew a smoked porter to ferment in my house (I have nothing in my buckets [emoji33]). First time using smoked malt so I'm only going to use .5# of it instead of the full lb.