So who's brewing this weekend?

[Sammy86]

i'm like damn man! i'm 6'2", and only 175lbs...i can barely lift my sack of grain up the front porch!

That's because you're old...not because you don't get enough calories...strength is the first thing to go old man! LoL

 

[bracconiere]

strength is the first thing to go old man

i think it might just be my legs not getting used enough, because i can do a pull up or two....just walking up them stairs with a 50lb sack! (and i need more protien! )

 

[seatazzz]

2nd batch of the weekend, 5g of the house Sabro/Citra IPA, done BIAB again. Cannot believe I didn't try this years ago, started at 6:30am and now a bit after 9 I'm almost at flameout. 30 minute mash helped. And new hop spider is amazing! So much nicer to just dump the hops and go about my business, instead of having to mess with a spring clamp and steam burning my fingers! Smells very much good in here right now.

 

[jkuhl]

Well the beer portion for my braggot is now sitting in its ice bath so hopefully this ends up working out.

 

[HB2 HughBHomeBrew]

This is the Duvel Clone/“Belgian strong Golden.” I brewed yesterday. Going crazy already

 

[Novacor]

Just mashed in a Schwarzbier. Going to ferment this one with Wyeast 2112 since I'm not quite able to maintain true lager temps quite yet.

 

[wetmk]

i'm like damn man! i'm 6'2", and only 175lbs...i can barely lift my sack of grain up the front porch!

"Bro... do you even lift?"

 

[wetmk]

Smells very much good in here right now.

I too love the brewing odors. In fact I must confess to sniffing the airlock less than 1/2 hour ago!

 

[bracconiere]

"Bro... do you even lift?"

mo'fo i had to lift my brew kettle off my stove today to stick an ice pick in the back burners orifice to get to light!!! and it had 7 gallons of water in it!..it was hell! then i had to 'lift' it back up to the stove.....

 

[jkuhl]

I too love the brewing odors. In fact I must confess to sniffing the airlock less than 1/2 hour ago!

My brewing closet smells very fruity right now.

So long as it's not that sulfur smell . . . or worse . . . I'm happy.

 

[CascadesBrewer]

I have not brewed a "real" NEIPA in over 2 years. I have brewed a few Hazy Pale Ales and American IPAs, but I figured 2022 would be a good year to shift some focus on figuring out this style. Also, I need to use up all those hops I keep buying!!

So I brewed a 2.5 gallon batch. The grain bill was heavily influenced by the Averagely Perfect NorthEast IPA recipe (my last NEIPA had some Golden Naked Oats and a mix of Pils and Maris Otter, but I wanted a lighter grain bill this time).

• 73.0% - 5 lbs - Rahr 2-Row
• 11.7% - 0.8 lbs - Flaked Oats
• 11.7% - 0.8 lbs - White Wheat Malt
• 3.6% - 0.25 lbs - Honey Malt

I have used Centennial on the hot side before for this style, and I doubled down on the "Survivables" research and went for 100% Centennial in the whirlpool (see https://cryopopblend.com/wp-content/uploads/2021/10/Survivable-Compounds-Handbook.pdf)

• 3 oz - Centennial - 20 min steep @ 172F (plan was 180F, opps)

I pitched on pack of Lallemand Verdant. OG was 1.067, so it should clock in around 7%.

The dry hop plan is

• 2 oz Azacca
• 2 oz El Dorado

I brewed it back on Friday evening, pitched the yeast and left home for the weekend (with my chamber set at 66F). I attached a 3/8" blowoff tube that I hoped would handle any blowout. When I got hope, it looks like I got just a touch of krausen into the first couple inches of the blowoff tube.

I am optimistic that it will be an attractive light gold color, and not the murky tan mess it looks like in the fermenter on Friday!

 

[jcfontario]

Yesterday, since we were stuck at home with 40 cm of fresh snow, I brewed a batch of Dogfish Head 60 clone, using Yoopers recipe. This was after I bottled 5 gallons of Bohemian Pilsner on Sunday. Both were made using the PLETO method.

 

[Gus_13]

I plan on brewing a Burton Ale later this week then a batch of Altbier to share a keg with my buddy. I'm pretty sure I'll get something else done soon like a Dunkel or Dunkelweisse to drink on.

 

[Steveruch]

Can't wait for the weekend, brewday is Thursday.

 

[Abrayton]

Either a cream ale or pre prohibition Lager on Saturday.

 

[wetmk]

I made 2 quick extract IPA's this weekend because I had neglected my pipeline and I was pressed for time. Frankly, I have high hopes for both. First one was all Cascade with a German ale yeast.
The second brew was my first use of a Kviek. 50 ibu' s of Warrior for bittering, 1 oz Simcoe at 5. 1 oz Amarillo 30 minute hopstand starting at 185 degrees. 1 oz Citra dry hop shortly.
Hoping for good things.

 

[bwible]

I’m stuck in stout land. I brewed a milk stout, then a dry stout which is finishing up now. I figure I might as well do an Imperial Stout off the same yeast while I’m at it. They are only 3 gallon batches. I was going to brew the Imperial stout today but life got in the way so I’ll do it tomorrow.

After this I want to get back to an APA and an IPA (west coast). I might do the Centennial Blonde recipe from this site first and then into those 2.

After that I have an out of date Imperial Pub yeast to revive and do a couple British beers again. Best Bitter and maybe a Bass clone or something like that. Unless I find something really interesting on Mr. Pattinson’s site. I have about my next 6 brews laid out.

 

[agentbud]

Brewing EdWort's hefe (slightly modified) this weekend. It's a regular in the rotation these days. Easy, cheap and damn good.

 

[agentbud]

ps - saw a recipe in craft beer and brewing mag for a chocolate stout brewed with marzipan. Sounds interesting. If you've brewed with marzipan before, let me know any lessons learned.

 

[bwible]

I “brewed” 2 gallons of Apfelwein today. My wife had bought a couple gallons of apple juice and then decided she wasn’t going to use it right away and didn’t want it taking up space in the kitchen. I didn’t have any wine yeast so I used 4 grams of Munich Classic. IME, that yeast tends to be noticeably spicy when fermented on the cool side, so I thought that might play well with the tartness of the apple juice. I added half a pound of table sugar. My ferm fridge is set at 64° for the Porter I brewed a few days ago so we’ll see what I get.

I have (2) 5 lb containers of honey I have to figure out what to do with. It’s generic honey I got at the Amish farm store near here. I bought them a couple months ago thinking I might use honey instead of LME or DME to boost the og in my annual barleywine. But I brewed that and the honey never went in it.

I haven’t had a ton of luck with mead - I still have almost 3 cases of it I brewed in 2017. Not great and nobody is drinking it. I’m thinking down the road I might do a honey brown ale. But that won’t use that much honey.

 

[DBhomebrew]

After that I have an out of date Imperial Pub yeast to revive and do a couple British beers again. Best Bitter and maybe a Bass clone or something like that. Unless I find something really interesting on Mr. Pattinson’s site. I have about my next 6 brews laid out.

The other day I laid out what I expect to be the bulk of my 2022 beers. Except for another go at my Traquair Approximation, it'll be a year of historic Fullers recipes sourced from Shut Up.

Fullers 1939 OBE 1.071/50IBU (now in primary)
Fullers 1941 PA Special 1.057/36IBU
Fullers 1887 AK 1.050/39IBU
Fullers 1910 AK 1.045/34IBU
Fullers 1939 PA 1.051/43IBU
Fullers 1887 BS 1.068/47IBU
Traquair House 1.070/30IBU (via Alworth)
Fullers ESB 1.057 (via this forum)
Fullers 1887 or 1897 XXK 1.079/87IBU

Planning to brew all of these Fuller's with one pack of Pub. Traquair the outlier with Notty.

If this year's brett'd Stock Ale turns out well, the 1887/97 XXK will get a year in the cellar with some brett c. Not sure yet which I'll go with. They're pretty much the same, except one replaces the other's crystal malt with brown.

 

[z-bob]

I need to goto the grocery store tomorrow; if they have any fresh ginger I'm planning to brew a 3 gallon batch of ginger ale Thursday or Friday, with both fresh and powdered ginger to get it really spicy. Just winging it I'll use citric acid instead of phosphoric or lactic to acidify the mash because I want the citric taste to carry through. Just a little bit of hops for preservative. And I might use a wine yeast that can't ferment complex sugars so it will have more body and maybe even a little sweetness.

If they don't have any ginger I'll have to figure something else out

 

[leedspointbrew]

Thinking of brewing an Irish Blonde; how does this recipe look?

5.85 lb 2-row
.6 lb flaked barley
.6 lb flaked oats
.6 oz Fuggles @60 / .3 oz East Kent Goldings @30 / .3 oz Williamette @ 10
Safale S-04
Cheers!

 

[hout17]

Brewing the Raging Irish Red recipe again on Saturday.

The fam is coming up in a month or so and they made a special request. It's a great beer and I'm glad to brew it.

Put in an order at my LHBS and am picking up the ingredients tomorrow afternoon.

 

[z-bob]

I need to goto the grocery store tomorrow; if they have any fresh ginger I'm planning to brew a 3 gallon batch of ginger ale Thursday or Friday, with both fresh and powdered ginger to get it really spicy. Just winging it I'll use citric acid instead of phosphoric or lactic to acidify the mash because I want the citric taste to carry through. Just a little bit of hops for preservative. And I might use a wine yeast that can't ferment complex sugars so it will have more body and maybe even a little sweetness.

If they don't have any ginger I'll have to figure something else out

Just started. Here's my recipe: (no idea if it's any good) The high mash temperature and the wine yeast are attempts to make it slightly sweet.

 

[BrewChem]

Was given a pound of hop pellets that I’d never heard of before. Figured I’d give’em a go in an IPA. Just mashed 12lbs of pale with 2.5lbs of 50L crystal. Will use a spare pack of US-05 I have in the fridge.

 

[grampamark]

Brewing an Albier, drinking a HB IPA. The ”sunroom” which is the heat sink for our passive solar house is adjacent to my brewery and has a hot tub in it.

 

[hout17]

Raging Irish Red! It's on!

 

[brew_mama]

Will be brewing my first attempt at a Triple tomorrow.

 

[hout17]

Mash done now on to the boil! Brew on!