So who's brewing this weekend?

[jslive4now]

Brewing up a batch of 17 Pale Ale!!!..

 

[ericrichards420]

The last 30 minutes in the boil, this one is fixing to be good!

View attachment 1432411752158.jpg

 

[branman]

The last 30 minutes in the boil, this one is fixing to be good!

I like your setup!

 

[ChelisHubby]

Time to get A Scottish 80 done so it can sit in the bottle and mellow for fall! My first attempt at converting a good extract brew to all grain. And if a down on his luck friend shows up I will have him do A extract IPA similar to Bells 2 hearted. This is for him to keep after we Bottle it.

 

[AnOldUR]

Whirlpooling as I type . . .

 

[govner1]

Just finished a 6 gal. AG batch of a Belgian IPA @ club brew day. Pitching w/ Wyeast Leuven Pale.

 

[ericrichards420]

I like your setup!

Thanks, I've brewed 50 gallons this year, my system sure makes it easy.

 

[ericrichards420]

I like your setup!

Thanks, I've brewed 50 gallons this year. It sure makes it easy.

 

[ericrichards420]

I like your setup!

Thanks, 50 gallons this year, it sure makes it easy!

The last 30 minutes in the boil, this one is fixing to be good!

 

[cantrell00]

Amber Ale w/ Burton Ale yeast..

 

[MaxStout]

Just did a BIAB batch of Revvy's Vienna Lager today, my first 10 gallon batch and the first time using the Concord 20 gallon BK I bought last winter. I split the batch with a friend; he pitched Notty and I pitched S-23. It will be interesting to see how the lager and ale versions compare.

 

[cyberbrew]

Brewed yesterday, Biermuncher's Centennial Blonde with some tweaks...all Maris Otter and all centennial (no cascade). It's happily bubbling away now!

 

[sablesurfer]

Bottled a pale that is more british mild at this point, oh well.
Started two more JOAM (mead) because bottled the others two weeks ago and dang do I want more of that stuff around.

 

[podz]

I think that it is like mighty appropriate to make some hefeweizen today. Yes, that's the plan.

 

[Brettomomyces]

I think that it is like mighty appropriate to make some hefeweizen today. Yes, that's the plan.

I am making hefeweizen tomorrow

8# pils
8# white wheat malt
5% table sugar

2oz Hallertauer MF 4% AA

inland island bavarian hefeweizen yeast

I heard about the 5% sugar bit from an AHA conference seminar, can't remember specifically which but now I want to track it down. Also really thinking of aging half with some pineapple

 

[gestyr]

I am chilling down a batch of barleywine. :rockin:

 

[beersk]

I am making hefeweizen tomorrow

8# pils
8# white wheat malt
5% table sugar

2oz Hallertauer MF 4% AA

inland island bavarian hefeweizen yeast

I heard about the 5% sugar bit from an AHA conference seminar, can't remember specifically which but now I want to track it down. Also really thinking of aging half with some pineapple

Interesting. Wonder why table sugar would be recommended for hefe. I think hefe should be a full bodied beer and table sugar wouldn't be conducive to that.

I'm brewing a Dortmunder right now. About half way through the alpha sacc rest in the upper 150's.

 

[WakeyOz]

Brewing an IPA as we speak & currently mashed in.

11lbs Maris Otter
1lbs Crystal 30

1oz Summit
1oz northern brewer
2oz mt.hood

WLP001 x 2

Mashed at 148 75min , will boil for 60, cool to 75f then transfer to primary and pitch yeast.

Brew day playlist on spotify giving me joys while i brew. Air guitar and singalongs included.
Cheers!

 

[SeraW]

Saison starter getting ready for tomorrow's Holiday Weekend brew.

 

[Firewalker11]

Patt O' The Back, Milk Chocolate Stout.

9 lbs 1.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.8 %
1 lbs 6.8 oz Chocolate Malt (350.0 SRM) Grain 2 11.9 %
7.6 oz Roasted Barley (300.0 SRM) Grain 3 4.0 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 4 8.4 %
1.50 oz Fuggles [3.80 %] - Boil 60.0 min Hop 5 19.4 IBUs
0.50 oz Fuggles [3.80 %] - Boil 30.0 min Hop 6 5.0 IBUs
0.9 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml]
4oz Chocolate Nibs

 

[slym2none]

Brewed my Helluva IPA late Friday night/early Saturday morning. I cold-steeped some black malt just to get some red-colouring and "regular" steeped some Carapils to go in it. I made sure to cool the wort (got it to 68° F) and had some old yeast I pitched into the boil for "nutrients" but danged if it didn't take until this morning to finally get some krausen going! I used US-05, same as my last batch, and on the last one, I had a nice head of krausen the next morning.

No complaints, it is going now so I am happy. 3 weeks in the FV, three more to carb in the bottle, so hopefully I will be drinking this one ASAP!

 

[PrairieDawg]

I just finished up an extract batch of an Imperial Black IPA.
Warrior, Cascade and Columbus hops. Will dry hop with Cascade and Amarillo.
I call it "Darkness on the Edge"

 

[Brettomomyces]

Interesting. Wonder why table sugar would be recommended for hefe. I think hefe should be a full bodied beer and table sugar wouldn't be conducive to that.

I'm brewing a Dortmunder right now. About half way through the alpha sacc rest in the upper 150's.

http://www.homebrewersassociation.org/attachments/presentations/audio/2013/1715-12%20Biochemistry%20and%20the%20Mash%20-%20Larry%20Horowitz.mp3

Starts at about 53:45.

He goes on to say that these German researchers discovered that increased glucose in wort produces great esters with hefeweizen yeast. They even worked on a ridiculous 5 hour mash so that they could do this without having to literally add sugar. 5% is the target, so I'm trying it.

 

[BadDeacon]

Got the ruination tucked away for an overnight chill. Hefe and ESB tomorrow if time allows. Built a new fern chamber today as well!!!

 

[Genuine]

Just brewed a 5 gallon batch of summer ale rightly named the summer crusher View attachment ImageUploadedByHome Brew1432533089.699648.jpg

View attachment ImageUploadedByHome Brew1432533107.728295.jpg

 

[robotinc]

Brewing a grisette today, 10 gals split between French saison and dupont

 

[AnOldUR]

Brewing a grisette today, 10 gals split between French saison and dupont

Sounds kind of the same but not. Brewing a Gratzer today. First time for me. It's a 100% Oak Smoked Wheat Beer. Not even any rice hulls. BIAB seemed like a good idea for this one.

Polish bacon beer. Not even sure if I'll like it.

 

[GrogNerd]

Sounds kind of the same but not. Brewing a Gratzer today. First time for me. It's a 100% Oak Smoked Wheat Beer. Not even any rice hulls. BIAB seemed like a good idea for this one.

Polish bacon beer. Not even sure if I'll like it.

You mean Grodziskie

I did mine BIAB with no problems whatsoever. Probably the best beer I've brewed.

Great source of info about the style here:
http://beersmith.com/blog/2014/01/1...er-with-stan-hieronymus-beersmith-podcast-73/

 

[AnOldUR]

You mean Grodziskie?

Yep. That's it.

Found it in an article from one of my old issues of Zymurgy.

Thanks for the link!

 

[GrogNerd]

Yep. That's it.

Found it in an article from one of my old issues of Zymurgy.

Thanks for the link!

good luck with it!