What's in your fermenter(s)?

[roastquake]

One gallon experimental hop test IPA, the hop is HBC 342

 

[mtodd22]

Pumpkin porter and an AleSmith IPA clone. Excited for both!

 

[inverted]

5 gal the devils bourbon stout
10 gal irish red ale

 

[rappell]

5 gal of Belgian Saison (Saison DuPont yeast)

 

[JoBoo]

2.5 gallons of Dry Irish Stout

 

[BrewMasta]

I have a 10 Penny Clone in secondary, I have my second 5gal. Keg of Centennial Pale Ale waiting to go on tap, and I'm brewing a 80 Acre Hoppy Wheat Ale clone this evening. next week I'm brewing a 10 gal batch of what I like to call Vine RipePA, it's an imperial IPA made with about 16 oz of whole leaf Cascade hops.

 

[one-L]

Another 5g of Centennial Blonde.

 

[baron]

5 Gal. of Christmas Ale in Fermenter.

Tried something a little different this year and added 1# of crushed roasted pecans to mash.

 

[songe]

Blueberry mead 3rd fermenter
Raspberry mead 3rd fermenter
Plain mead 3rd fermenter
Soon Belgian triple (brew day thursday)
Brown ale bottled

 

[DaNewf]

Orchard Breezin Blackcurrant White Merlot.

Added a kilogram of dextrose to bump the ABV up to around 10% (OG 1.073).

I made this kit once before and everyone who tried it, enjoyed it.

 

[Leadgolem]

A batch of cider pitched on the yeast cake is what's new.

It's not in the fermenter, but I've got some banana soda, and some mango soda carbing.

 

[Qhrumphf]

At this point, just my Lambic, and then 1 gallon batches of Welch's Wine, Mead, Maple Wine, and Skeeter Pee.

 

[TNGabe]

At this point, just my Lambic, and then 1 gallon batches of Welch's Wine, Mead, Maple Wine, and Skeeter Pee.

C'mon Q. You're better than calling homebrew Lambic aren't you?

 

[Qhrumphf]

C'mon Q. You're better than calling homebrew Lambic aren't you?

I wouldn't do so in front of Jean Van Roy, if that's what you're asking.

But if I ever end up making a proper coolshiped barrel aged spontaneously fermented ~30% unmalted wheat aged hop turbid mashed sour ale, you're goddamned right I'm gonna call it a Lambic. But in the mean time, that's what it tastes like, and "pLambic" sounds dumb.

 

[TNGabe]

I wouldn't do so in front of Jean Van Roy, if that's what you're asking.

But if I ever end up making a proper coolshiped barrel aged spontaneously fermented ~30% unmalted wheat aged hop turbid mashed sour ale, you're goddamned right I'm gonna call it a Lambic. But in the mean time, that's what it tastes like, and "pLambic" sounds dumb.

Lamebic. Self humbling and hillarious. Turbid mash is surpisingly easy if you follow 'wyeast' schedule in Wild Brews. & it's 40% raw wheat.

 

[Qhrumphf]

Lamebic. Self humbling and hillarious. Turbid mash is surpisingly easy if you follow 'wyeast' schedule in Wild Brews. & it's 40% raw wheat.

It's on my list of things to get to. Once I move in the spring, a turbid mashed "lamebic" is one of the first things to happen.

I don't remember the turbid mash instructions in that book being that helpful, but then again, I can't remember much at the moment. Hah. I'll have to reread that section tomorrow.

 

[TNGabe]

It's on my list of things to get to. Once I move in the spring, a turbid mashed "lamebic" is one of the first things to happen.

I don't remember the turbid mash instructions in that book being that helpful, but then again, I can't remember much at the moment. Hah. I'll have to reread that section tomorrow.

Whoops, not Wyeast schedule, that's the cheat plan on 142. Turbid mash is on 141 and maybe I got lucky, but I nailed all my temps, and overshot OG .004.

Spread the lamebic love. that and stirpool are my contributions the homebrewer lexicon so far. I'll be tackling turbid mash again at least once again this year and hopefully two-three times.

 

[troy2000]

Four gallons of something... 1/2 Mr. Beer seasonal Farmhouse Ale (biere de saison) HME, and 1/2 BIAB from 2 lbs pilsner, 1 lb wheat malt, and 1 lb raw wheat. Pitched with the Belle Saison yeast Mr. Beer sent along with the HME.





Oh yes: the BIAB got Mt. Hood hops for an hour, and more of the same for the last ten minutes.

 

[beersdeep]

2gal of Belgian Dubbel

 

[SchillingBrewing]

On deck: - (currently un-named) Scottish Wee Heavy

Primary: - Wee Nilly Scotch Ale

Secondary: - Punky Wheat Pumpkin American Wheat
- Huckleberry Mead

 

[Setesh]

10 gallons of BM's Cream of Three Crops for a party next month.

 

[SPR-GRN]

so many fermenters, so much air... Really need to brew myself some beer...

 

[corkybstewart]

15 gallons of hoppy amber-10 in the conical with Nottingham, 5 in a bucket with S-04

 

[mrskunk]

A batch of session ipa

 

[Brewmex41]

I have a (1Gal) Mosaic APA and a sort of (2Gal) kitchen sink DIPA with Simcoe Citra Amarillo and Magnum to bitter. Had to use up a few OZ before they went bad. Got it aging on new Oak Spirals now.

 

[Piratwolf]

10gal ESB with Burton Ale yeast
10gal Maharajah clone

 

[MrFeltimo]

My house ordinary Bitter, aka-All Brittania
Hard SIGHder

 

[roastquake]

A batch of session ipa

same here, I used all homegrown hops, a bunch of cascade and a pinch of nugget

 

[brewcephus]

Just brewed a DIPA this weekend, thats in the primary.

AHS Anniversary IPA in the secondary, waiting for dryhop additions

 

[jeff62217]

Brewed an extract chocolate honey porter and a partial grain English barleywine last Saturday. I pitched probably 600ml or so of washed wyeast 1084 into the porter, and within 8 hours, it was fermenting very aggressively.

Made my first starter for the barleywine, but forgot to calculate pitch volume for a higher gravity beer. This is my biggest yet at 1.094. I used around half liter of wort for one pack of 1335 instead of almost 2.5 liters, and after almost 36 hours it's finally kicking off. Good thing it's showing signs too as I'm headed to the LHBS for a CO2 fill, was going to get more yeast for a bigger starter.