So who's brewing this weekend?

[ThirstyPawsHB]

I will be brewing a Blonde Ale with 2-row, rye and wheat malt, and flaked rye and oats. Was thinking of toasting the flaked stuff, I have plenty of SRM to spare before it gets too dark. It will be my first batch using my bottling bucket as a mash tun (have been using a bucket for my last few batches and the temperature doesn't budge over an hour), with a trusty BIAB to separate the grain. I plan to use the spigot to drain liquid, and to just add my sparge water to the bucket. If it gets stuck, I can take the bag out and drain that way like normal. Seems like a no brainer cheap lautering method with a fail-safe for stuck sparges. It will be interesting to see how my efficiency is with this method.

Recommend using rice hulls to help the stuck sparge issue.

 

[csurowiec]

Bought the ingredients from my LHBS yesterday to brew a maibock. Going to brew it this weekend.

 

[filthyastronaut]

I take my BIAB bag and put in my old zapap. I take a stainless grill and cover the pot, put the bag in the zapap and then lauter hot water through it to my preboil volume. This works much faster than using my old bottle bucket.

Plus I squeeze the bag.

Have you tried both? It'd be good to know the time consumption vs. the zapap. The zapap sounds easy, but I'd rather not bother with it.

Recommend using rice hulls to help the stuck sparge issue.

Well, the stuck sparge hasn't been an issue before because I've only ever done BIAB with a dunk sparge. I have been able to do 100 percent wheat beers and high percentage rye beers without a second thought and no rice hulls. My intent isn't to find a workaround for stuck sparges, but rather a workaround for some of the hassles of BIAB, like lifting the bag from bucket to kettle or kettle to kettle, letting it drain, squeezing, etc. I don't have a lot of space, so a pulley system for that sort of thing isn't practical, and a full volume mash is quite difficult in my smallish kettle (7.5 gallons), plus I'd lack the surprisingly good insulation I've been getting from my bucket mashes. I think if I was able to mash and sparge in a single, drainable vessel without investing in any extra equipment, that would be ideal. The test will be whether or not it works well enough, and then whether or not it results in on par efficiency. It's low risk too, because at any point I can still use the BIAB as normal. If I run into any issues with the sticky grain bill I have for this, I will try again with a pure barley brew to see if it fares better. If my efficiency is low, I can figure whether it is low enough to not bother with it again, or high enough to try and refine the process. My hope is that it will make brewdays easier, but I have to try it first.

 

[ThirstyPawsHB]

Have you tried both? It'd be good to know the time consumption vs. the zapap. The zapap sounds easy, but I'd rather not bother with it.



Well, the stuck sparge hasn't been an issue before because I've only ever done BIAB with a dunk sparge. I have been able to do 100 percent wheat beers and high percentage rye beers without a second thought and no rice hulls. My intent isn't to find a workaround for stuck sparges, but rather a workaround for some of the hassles of BIAB, like lifting the bag from bucket to kettle or kettle to kettle, letting it drain, squeezing, etc. I don't have a lot of space, so a pulley system for that sort of thing isn't practical, and a full volume mash is quite difficult in my smallish kettle (7.5 gallons), plus I'd lack the surprisingly good insulation I've been getting from my bucket mashes. I think if I was able to mash and sparge in a single, drainable vessel without investing in any extra equipment, that would be ideal. The test will be whether or not it works well enough, and then whether or not it results in on par efficiency. It's low risk too, because at any point I can still use the BIAB as normal. If I run into any issues with the sticky grain bill I have for this, I will try again with a pure barley brew to see if it fares better. If my efficiency is low, I can figure whether it is low enough to not bother with it again, or high enough to try and refine the process. My hope is that it will make brewdays easier, but I have to try it first.

Ah yes, feel your pain...literally. If I do a partiGyle, aka 2 batches, i'm layed up next day for my back. Tried to get my 20- something yr old boys involved, but no go. I just keep weight training, my only defense!

 

[Queequeg]

Doing my 1st IPA with my hop torpedo this week end

 

[BigMack]

Trying to decide between an APA and a Belgian blonde.

 

[Bigstaubbie]

Some sort of a fruited American wheat. Thinking maybe blueberry/pomegranate.

 

[Vandulus]

Ironically I was planning on brewing a Belgian Golden Strong Ale this weekend when I saw the contest. What a co-inky-dink!

 

[DromJohn]

Ironically I was planning on brewing a Belgian Golden Strong Ale this weekend when I saw the contest. What a co-inky-dink!

Two spaces after a period.

 

[ThirstyPawsHB]

Planning Mad Fermentationist Pliny the Younger. And PartiGyle rye ipa with Nelson Suavin.

 

[mattmmille]

Two spaces after a period.

My Mother has a degree on English, and I always did very well. My kids call me "Grammar Man". For some reason, however, I have never even heard of this "two spaces after a period" argument. I plan on sticking with one space . Sometimes; though- I just like too flocc with people...

 

[DrunkleJon]

Two spaces after a period.

Well actually...
Per MLA who are supposedly the authorities on how you are supposed to write stuff.

How many spaces should I leave after a period or other concluding mark of punctuation?

Publications in the United States today usually have the same spacing after a punctuation mark as between words on the same line. Since word processors make available the same fonts used by typesetters for printed works, many writers, influenced by the look of typeset publications, now leave only one space after a concluding punctuation mark. In addition, most publishers’ guidelines for preparing electronic manuscripts ask authors to type only the spaces that are to appear in print.

Because it is increasingly common for papers and manuscripts to be prepared with a single space after all punctuation marks, this spacing is shown in the examples in the MLA Handbook and the MLA Style Manual. As a practical matter, however, there is nothing wrong with using two spaces after concluding punctuation marks unless an instructor or editor requests that you do otherwise.

But I am with you. I grew up hearing the rule of 2 spaces after punctuation. I still do it. Actually, thats a lie. I do both. Depends on if I miss the first time or not.

But seriously... How did you catch that? Do you go around highlighting peoples posts to check spacing? If so, you are a far more retentive man than I.

 

[MoodyLane]

Some sort of a fruited American wheat. Thinking maybe blueberry/pomegranate.

I just did a strawberry wheat. I racked onto fresh strawberries after a week and used a yeast with banana flavors at high ferment temps. In hindsight I would've used a splash of strawberry extract and maybe a touch of unfermentable sugars to make the strawberry flavor pop. I ended up with a light sour strawberry taste with a light strawberry nose while drinking. I was aiming for a strawberry banana wheat.

 

[slym2none]

I think even if you put in two spaces here, the board corrects it to show only one in a post. I think.

 

[torilen]

Actually, this weekend I plan to put on a grape wine (made from store bought concord juice) and some gingerbread beer (actual gingerbread beer...based on ginger beer and molasses).

 

[govner1]

I have a 6 g AG batch of Yooper's Oatmeal Stout planned for Sunday.

 

[JonM]

Two spaces after a period when using a monospaced font. One when using a proportional font. This is a proportional font, so one space.

And I'm doing a patersbier this weekend. Supposed to be in the low 50s this Saturday! I haven't brewed an ale since October or November (I did two lagers over the winter using 34/70 dry yeast) so this is the first time in a long time that I've built up a starter from a slant. It's chugging away nicely as of this morning.

 

[BuddhaNole]

Brewed a regular IPA last weekend and I'm going to brew my Red IPA tomorrow. I'm trying to use up all of my older hops.

 

[dstockwell]

Most likely brew a Belgian Dubbel Sunday..

 

[DromJohn]

While I happen to usually use two spaces after a period, I am very much not a member of the grammar police. All y'all can punctuate as all y'all want. Except @Vandulus.
In this case, I do object to @Vandulus 's failure to honor the wedgie issue of the Meadow Party. “If they can steal the space between our sentences, they’ll come for the hope between our doubts.”

And I am brewing Drom John Leftover ESB on Saturday.

 

[Genghis]

Probably an IPA on Saturday morning, but I need to figure out how to get to the brew shop tomorrow.

 

[HCbrewing]

Planning to do an Amarillo/Simcoe pale ale tomorrow with a little Munich and wheat in the grain bill. Will be first time using these hops (don't ask why it took so long) and second brew on the Grainfather. Will be the 2nd beer to go on tap in my soon to be completed basement bar behind a Brett Trois Blonde I currently have in primary.

 

[Braufessor]

Biggest brew day of the year on Saturday - Annual RIS.

36lbs of grain and some DME to tweak gravities. 2 18lb mashes.

Mash #1 - collect 4 gallons of first runnings in pot and start boil. Collect 4 gallons of second runnings and set aside.
Start Mash #2 while boil has started. Mash #2 is exactly the same as Mash #1. Add 4 more gallons of first runnings to the already boiling wort. Collect 4 gallons of second runnings and set aside.

Continue boiling the first runnings in pot #1 - adding some DME and water to boil..... eventually finishing with 8 gallons of 1.12 or higher Wort.

Simultaneously, start another boil with second runnings..... this will be a 6 gallon batch of 1.045(ish) black lager of some sort.

Eventually, Coffee/Maple/charred Bourbon barrel spirals, are added to RIS at various stages of secondary...... Ready for drinking next winter.

Buddy of mine from college comes down for this each year and we split the batches. It is a crazy day, but lots of fun and a great way to do both beers.

 

[EPbrew]

Brewing a Cascade Farmhouse on Saturday and my house IPA on Sunday.

 

[KayaBrew]

Maibock this Saturday then Northern English Brown on Sunday. The Brown is to enter into a regional comp.

 

[masonsjax]

Grammar derail!? What do you all think this is, the funny things thread?

 

[mcspanner]

I will space howIsee fit


OT not brewing this weekend , hopefully moving my bar.

 

[Greg1Cruickshank]

Desperately need to hit the LHBS and replenish my inventory.

I am planning to make a Pils the following weekend though.

Not to be a complete tool, but the two spaces situation, is that style specific? MLA, and only MLA? I've never heard of it myself.

I'm an undergrad business student, majoring in Organizational Behaviour and I write a lot of Psychology papers. In APA I've never used 2 spaces.

But that may be a reflection of the quality of education lol

 

[gspot]

German pilsner on Saturday. Started drawing the RO water tonight for the mash. Will do the sparge water tomorrow night, as well as keg the Maibock that's sitting on my yeast.

 

[Greytop]

Yooper's APA comes out of conditioning Saturday. I'm planning a Ruination 2.0 for Sunday and I have two growlers of SN Ruthless Rye to help me make it through the weekend. Life is good!