What's in your fermenter(s)?

[Brewin’&Qin’]

5 gallons of Saison from extract and Omega Saisonmonster yeast. Three weeks into fermentation, thinking one or possibly two more weeks until bottling. I don’t have temp control so it is currently fermenting at about 68 F. Looking forward to seeing how this one turns out.

 

[AzOr]

• Apricot, peach sour - 4 more weeks of aging!
• Centennial Blonde - almost there, just waiting on the sulfur odor to mellow
• Czech pils, just started active fermentation after a scary 36hr lag with tons of repitched 34/70

If you can buy or order Imperial lager yeasts, please do. I have a pilz that's conditioning now that was fermented w L13 Global. I pitched a fresh pouch and it took off in less than 8 hours at 57f. I've used dry lager yeast in the past and always crossed fingers and held my breath too many times.

 

[thehaze]

I actually have 5 different beers fermenting as we speak:

Single Hop French Pilsner - 100% Barke Pilsner malt, W-34/70 yeast, Mistral hops and well water / Hop rate 8 gr/l / no dry hopping

Single Hop French Vienna Lager - 100% Barke Vienna malt, W-34/70 yeast, Aramis hops and well water / Hop rate 7 gr/l / no dry hopping

English Bitter - 92% Simpsons Golden Promise + 8% Simpsons Premium Caramalt, Lallemand Verdant yeast, Aramis, Mistral, First Gold and Amarillo hops ( German grown ) and well water / Hop rate 15 gr/l / no dry hopping

Session Golden Ale - 80% Weyermann Extra Premium Pilsner + 20% Simpsons Golden Promise, Lallemand Verdant yeast, Aramis, Mistral, Cascade and Chinook hops ( both Belgian grown from a farm ) and well water / Hop rate 15 gr/l / no dry hopping

West Coast IPA - 100% Simpsons Golden Promise, Lallemand Verdant yeast, Amarillo ( German grown ), Cascade and Chinook ( Belgian grown ) and well water / Hop rate 15 gr/l kettle and 12 gr/l dry hopping

 

[Nagorg]

10 gallons of a Blind Pig IPA Clone recipe.

 

[hout17]

I have 5 gallons of an IPA featuring centennial, cascade, and citra in my fermenter 1.25 days into it and the airlock smells incredible.

 

[WhoDatDad78]

5.5 gallons Strawberry Vanilla Blonde
6 gallons Prickly Pear Kolsch
5 gallons Edworts Apfelwein w/ cinnamon and brown sugar.

 

[jcav]

11 gallons of Vienna Lager

 

[crazyjake19]

1.5 gallons of cream ale w/ Voss Kveik from my split batch of 3 gallons WLP080 & 1.5 gallons Voss
3 gallons of cider also fermented with Voss kveik

 

[grampamark]

At the city house-2.5 gal. of Cali Common and 2.5 gal. of Vienna/Citra SMaSH. At the farm-5 gal. of Robust Porter.

 

[wepeeler]

Kolsch and a split batch of neipas...

 

[bracconiere]

my fermentor is in the mini fridge getting ready for kegging, but inside the mini-fridge inclosed fermentor, is what i think is 0.996 FG beer....started with 1.061, got a BRIX of 5.1 at end of fermentation....

last batch with this classique yeast....i ended up wondering if it's just rebranded baker's yeast.... we'll see...

 

[Streetrod5]

Franken-pumpkin ale- one roasted sugar punkin', fresh Ginger, no Mary Ann (this batch), freshly-grated nutmeg into conical last couple of days. 1.080 OG

 

[Beerstein]

Marzen with ale yeast

 

[jbschuyler]

Oktoberfest and a Bock

 

[JaggersBrewingCo]

Marzen - Fixing to move to Lagering stage.
Berliner Weisse - I fruited this one and it seems to have caught an infection from the fruit that I am pretty sure it Brett.
Farmhouse - Soured and fermented with bottle drags built up to pitch for fermentation.
Farmhouse - Fermented with Coast to Coast.
Farmhouse - Fermented with Belle Saison.

I will have a Belgian Dubbel in the fermenter this weekend.

 

[Fr8Dog]

One 10 gallon batch of a Heady Topper clone and one 10 gallon batch of Kolsch.

 

[hout17]

5 gallon batch of Boddington's 1943 IP from Ron's Barclay Perkins Blog.

 

[Knightshade]

5G Zamba/Rakau Pale Ale

First time fermenting beer in a corny, using a 6G torpedo keg.

 

[orr_cameron]

i got 10 gallons of cheap kroger apple juice, going with a pack of "urea free" fruit turbo yeast...lol, hoping to get some beer in my other one tomorrow!

How did that turn out? I have a pack of the fruit turbo yeast and i’m wondering about the taste it will make

 

[bracconiere]

How did that turn out? I have a pack of the fruit turbo yeast and i’m wondering about the taste it will make

wasn't too bad, if memory serves me. definatly better then the 24 hour turbo yeasts for sugar washes....it was good enough i used it a few times.....

 

[mac_1103]

After bottling today, all of my fermenters are empty for the first time in months. But I'm brewing tomorrow. Retirement is da bomb.

 

[Nagorg]

After bottling today, all of my fermenters are empty for the first time in months. But I'm brewing tomorrow. Retirement is da bomb.

Must be nice... I have quite the opposite story. I only brewed twice in 2022. My fermenters have been empty most of the time for over a year now. I'm down to the last two kegs and they'd be long gone if I weren't rationing the last of my homebrew. I owe plenty of fine selections from the shelf's to the success of the rationing. But with each tap handle pull I fear the inevitable...

I hope to change that soon but time isn't on my side it seems.

 

[TwogunRocky]

17 Litres of Imperial Stout, sitting at 1.022 from 1.095 after 10 days.... dry hopped today with 25g Sabro for a touch of coconut, and have a 35cl bottle of white rum with 2 vanilla beans soaking ready for bottling.
Should be ready for my 50th in six months.

 

[mac_1103]

I hope to change that soon but time isn't on my side it seems.

Quite the contrary, if you take the long view. I got a basic brewing kit for my birthday in 1992. Got my first kid three weeks later. Then another kid. Then a move. Then another move. Then a job with a 90 minute commute. So the brewing hobby got postponed for several decades. Now I'm no longer limited by time, although I am still limited by space.

 

[Brewbuzzard]

Nothing… We are getting ready to move so I’ve been depleting my kegs and getting ready to pack up the brewery from its custom built home and move to its new 1500 sq ft home in Southern Illinois. Got a home on an acre in the county. We’ve lived in Texas for 43 years built a career, learned to brew, a lot of memories. Going home to be near family. I’ll be back for the Bluebonnet Brew - Off.

 

[KeizerBrewr]

Have 4 gallons of raspberry cider I need to package before I leave Sunday. Wife is chomping at the bit to get it into bottles so she can drink it.

 

[AlexKay]

Fermenting right now:

• Grodziskie (sitting at 1.005 and pretty much done, waiting on a keg to put it in)
• CA Common
• Ordinary Bitter
• British Brown Ale
• Cherry Hefeweizen
• Split batch of fruited Belgian table beer, 1/2 blueberry, 1/2 passionfruit
• Hana/Boadicea SMaSH
• Rye Schwarzbier

 

[mattman91]

Patersbier brewed for the priests at my parish.

Just pitched Wyeast 3787 and put the kegmenter in the fermentation chamber

 

[Lampy]

0.75 gal Blaand - my second attempt at "whey wine", this time with cheese whey, not yogurt whey.
0.75 gal Basic Cider
1.75 gal MO/Cascade SMaSH - my first all grain batch

 

[T Murph]

1 gal Mandarin Orange Melomel day 12 in the primary.

 

[Clint Yeastwood]

My own dry stout. Racked on 1/28, and it will not quit fermenting. I have two new buckets coming today because I can't wait any longer.

 

[z-bob]

4 gallons of a kinda strong light lager (my first time brewing a lager) that's about ready to bottle. And last night I started a gallon batch of apricot melomel. I'm using Jovaru yeast for the melomel; I've never tried it in a mead before. I'm hoping it ferments completely dry but still tastes just a little sweet like it does in beer.

 

[shoreman]

My Timothy Taylor Landlord clone- 2.5 gallons for bottle conditioning. Fermenting with Verdant ipa yeast.

 

[HM-2]

Currently...25L of sanitiser solution, but hopefully by the end of Sunday it'll be the wort for a ~7.5% Hopfenweisse with 2oz each of Vic Secret + Necteron in the whirlpool. Yum yum.

 

[Clint Yeastwood]

An ale which could be a Belgian IPA for all I know. Maris Otter and crystal malt with Abbaye yeast. Racked on 2/4, and it's really ripping. Sitting in my kitchen.

 

[mac_1103]

Belgian Dark Strong Ale. Just racked onto cognac barrel chips. Now comes the hard part - leaving it alone for a couple of months.

 

[JeffersonCoastal]

I have
a Helles Lagering
a Belgian Dubbel Conditioning
a Scottish Export fermenting

 

[Clint Yeastwood]

Oatmeal stout, a strange ale fermented warm with Abbaye yeast, and an amber lager with Crystal and Galena hops.

 

[NotSure]

Brewed a Bitter yesterday. 22 litres at 1.044OG. Using Lalbrew London English-Style dry yeast.
4.0 kg Maris Otter
0.25 kg Crystal Malt
0.05 kg Chocolate Malt

Hopped with Northern Brewer at start of boil and then Fuggles at 5 minutes from flameout. Target IBU of 39.

 

[smurfjuicebrew]

Right now, dust ...