So who's brewing this weekend?

[Tobor_8thMan]

Giving me ideas as I have a few packs of S23 to use...

 

[danimal92sport]

I’m getting tired of 34/70, which has been my WF go-to, hence the question.

Thanks!

Dan

 

[Scottyward]

Took the day off fo my BD. Just finished 5gal AG Scotch Ale. After 4 weeks, plan to age in a 5 gal oak barrel.

 

[Golddiggie]

Took today and Monday off, so long weekend for me. Got the fermenter that got emptied last night cleaned and sanitized (Spike CF10), plus got the plate chiller ready for use. I'll double check my recipe tonight, print it out and get to it in the AM (whiskey stout).

Got the starter chilling now for the batch I'll be brewing on Monday. Need to do a second starter step since the yeast was frozen for almost nine years. Two days for the first step to complete (probably done earlier, but I let it go just to be sure). I'll check the flask in the morning and see if it's ready for the second starter wort to get added (after decanting the spent starter wort). That should be done in less than 24 hours. Which gives it enough time to settle in the keezer to be used on Monday. I had frozen some Wyeast 1882-PC back in December 2012. I'll be using it in my English IPA recipe. I need Sunday to keg and can the English bitter that's in my second CF10 fermenter. I could try to do it tomorrow, but I'd rather do it on a non-brew day. Plus I'll be turning off the CO2 feed to the carb stone either tonight or tomorrow morning. I like to let the beer settle for a day before I keg and can it. Gives me very clear beer that way.

 

[Drewch]

Not brewing, but I did bottle a batch of PhillySour Lemondrop pseudo-Gose and of pseudo-Schwartzbier (34/70 and German hops but fermented at ale temps).

 

[csantoni]

Unexpected brewday! Ordered some parts and grains from @Bobby_M on Thu and discount shipping turned into overnight express because it arrived today. I quickly primed and bottled my witbier and now have an Oktoberfest in the fermenter.

 

[seatazzz]

Giving me ideas as I have a few packs of S23 to use...

If you're planning on this route, use two packets of S23; that's what I did with the last one, and the one I did yesterday. Takes a bit more time to get started but once it does it goes like gangbusters. I've tried it with one packet and got a lackluster beer; more like a blonde than an ale. I also do a vitality starter with 2 cups of wort after it's boiled for 10 minutes, cooled down to about 70. Lagers like LOTS of yeast no matter what temperature you're fermenting at. I ferment mine at 64, with a diacetyl rest at 68 after the krausen starts to drop in 4-5 days. Keg at 8 days if terminal gravity is reached (yes I'm not kidding) and use gelatin for fining. In three days after kegging I had a beautifully (mostly) clear lager that tasted fantastic. After 7 days it was crystal clear. YMMV but this method works for me.

 

[seatazzz]

Started at 3am this morning, and just put to bed a beautiful Citra/Sabro IPA that will ferment on kveik for a competition, entries are due in two weeks. Used Citra & Sabro Lupomax for the hops; I've use the Citra Lupomax before with great results, but this is the first one using the Lupomax Sabro. After the late addition was dropped all I could smell was those delightful hops. Have high hopes for this one, especially since I finally got my mash pH where I needed it (5.4) and hit all my other numbers.

 

[hopkincr]

Brewing on a random Tuesday. No boil NEIPA. 20 min whirlpool really works the arms.

 

[Golddiggie]

Starter for the second beer was a big "nope" for using it. Had a bad smell, so I decided to not use the grain and hops in a batch that might have just gotten dumped. It sucks since it was the yeast I had frozen back in 2012. I think it went sideways when my freezer died (where it was stored) earlier this year. It wasn't frozen for an unknown amount of time, then frozen again. I'll simply watch for the strain to be available again (Wyeast 1882-pc) and get a pack to treat for freezing/saving. Plus another to use and see about keeping it going.

So, I now plan to brew the English IPA this coming (long) weekend. Depending on when I get the conical I emptied out last night cleaned and sanitized will determine which day I brew. Best case, I brew Friday. Worst case, Saturday or Sunday.

@hopkincr Whirlpooling is one of the reasons many of us have pumps (March, Chugger, etc.). Makes the whirlpool very easy, and the action consistent. I'd never even consider whirlpooling if I didn't already have the pumps I do (I have a pair for my setup). Makes moving water/wort very easy.

 

[grampamark]

Well, it did rain enough last night that we couldn’t harvest today. So, we hauled wheat to town this morning and I’m brewing a Mosaic SMaSH this afternoon.

 

[Sunfire96]

Warm fermented Oktoberfest with Omega Lutra. Seeing a lot of variety in the smoothness vs kveik-iness of this strain in the Omega Lutra thread. My closet is at 80F most of the time, so I think I'll chill to 70F and pitch, and let active fermentation and ambient temp raise it up to 80F and see if it holds there

https://www.brewersfriend.com/homebrew/recipe/view/1187310/snoktoberfest

 

[Abrayton]

Schwarzbier Friday if my Morebeer order gets here.

 

[Beerstein]

I'm really hoping to make a mock-marzen this weekend. My sprained ankle turned out to be a broken leg too, so not sure...

 

[Golddiggie]

Got a starter going before dinner tonight for the brew I'm planning for Saturday. I'm doing a 1L with the part of the harvest I didn't use in the batch made last weekend (which is pretty much done fermenting, but not ready for next steps just yet). Will see how the resulting yeast slurry takes off with Saturday's batch. This might become my SOP for any harvest that's not used within a week of collecting. Luckily my LHBS had some of the cans of Proper Starter in stock. Only 7, so I bought them all.

 

[DannyBoy270]

Gonna take my 1st stab at a dunkel this weekend, so long as the munich malt actually comes in at my LHBS tomorrow

 

[Beenym88]

Warm fermented Oktoberfest with Omega Lutra. Seeing a lot of variety in the smoothness vs kveik-iness of this strain in the Omega Lutra thread. My closet is at 80F most of the time, so I think I'll chill to 70F and pitch, and let active fermentation and ambient temp raise it up to 80F and see if it holds there

https://www.brewersfriend.com/homebrew/recipe/view/1187310/snoktoberfest

I’m doing the same! Have you done this before? I made a Pilsner with lutra and it came out really good but I kept the temp at 70. I was wondering if I can take advantage of that high temperature rating and still get the clean profile.

 

[Sunfire96]

I’m doing the same! Have you done this before? I made a Pilsner with lutra and it came out really good but I kept the temp at 70. I was wondering if I can take advantage of that high temperature rating and still get the clean profile.

Nope never done it before. I've been reading a lot on the Omeg Lutra thread and it seems some people get clean results and others still get a signature kveik flavor, even at varying temps. I'm hoping there's enough malt flavor to overpower anything. All I know is it's gotta be cleaner than Voss lol

 

[Beenym88]

Nope never done it before. I've been reading a lot on the Omeg Lutra thread and it seems some people get clean results and others still get a signature kveik flavor, even at varying temps. I'm hoping there's enough malt flavor to overpower anything. All I know is it's gotta be cleaner than Voss lol

It was definitely clean for me at the low end. And yea I did an ipa with Voss and it was extremely orange.

 

[Oleson M.D.]

Brewing this weekend? Not us, at Bel Air Brewing.

 

[BrewMan13]

Need to whip something up for our October club comp this weekend...leaning towards a half-size, no-sparge batch, since I don't have anything ready. We're doing non-hazy NEIPA (wanted to make things interesting). Now I need to get a recipe together...

 

[Drewch]

I'm gonna take my first stab at collecting second runnings for a table beer after collecting the wort for my winter-warmer barleywine.

 

[cmac62]

I'm thinking a octoberfestish beer for this weekend.

 

[tmorin]

Hopefully brewing a New Zealand Pils for an upcoming competition.

 

[Scottyward]

AG Stout 5 gallon recipe, that will ultimately be a chocolate, Coconut Stout in a few months.

 

[Bramling Cross]

I just mashed in on a classic American pilsner. I only had 5lb of pils malt left from last spring's 55lb sack, so I larded up the grist with some six row, instant grits, and minute rice. Voila! I now have a new CAP recipe. It will take its place in the esteemed halls of my Panther Piss series of American lagers as Panther Piss Neo-Classic.

 

[Spundit]

Finally finished the ferm chamber I have been working on. ...So I was able to brew the schwarzbier today. That had been on my list for several weeks.

 

[grampamark]

Mashing a 2.5 gal BIAB batch of Cali Common at the city house right now.

 

[Golddiggie]

Picture from earlier...

Mash for my English IPA (MO and EKG). Mash temp was pretty stable at 152F for the duration (minor ups and downs during the hour). Got my target volume into the BK and got it into conical within 6 hours of putting water into the MT and HLT. Used my new yeast brink (from NorCal/Jaybird) to push the yeast slurry up from the bottom dump valve in the conical.

Planning to dry hop with about 2oz of EKG once fermentation is complete and I harvest the yeast (at about day 10-12). The batch is expected to be ready for drinking the last weekend of the month (25th/26th). Actually, will probably go to keg and can on/by the 19th. Will be fully ready to drink at that point (carbonated and all).

 

[Golddiggie]

Update from earlier this morning.
Going ape-****.