What's in your fermenter(s)?

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I'm feeling rich: I have two batches going, for the first time since I started brewing last year. One is Shipwrecked Saison. Love that recipe....

The other is a lawnmower saison for summer thirst quenching. It's about half the grain bill of the Shipwrecked, with no candi sugar. I'm hoping I didn't over-bitter it; I added 1 oz of Willamette at 60 minutes and 1 oz at 10 minutes. Ah well, I'm planning to dry hop it with Saaz anyway, so maybe any extra bitterness will blend in.

It shouldn't be too bitter, I just bittered a saison with cascade and it worked out fine
 
Just transferred 5gal IPA
+ 10gal IIPA

IPA: 100% MO,
Simcoe FWH, Motueka 10min, Wakatu FO, Galaxy DH

IIPA: 2-row, MO, Pils, C40
+ 249 (calculated) IBUs from Chinook, Centennial, NB, Simcoe, Cascade, & Citra


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I was busy a few weeks ago, 10 gallons of Carmel amber ale, 10 gallons of a SNPA clone, 5 gallons of a 10 gallon batch of a kitchen sink IPA I split with my cousin and 5 gallons of an imperial stout brewed 6 weeks ago.
 
Just put 5.5 gals of an English nut brown ale in the primary. It smelled delicious! Used Notty and can see a need for a blowoff tube in my future... Lol


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I've got 5 gallons of frozen 5 alive concentrate mixed with fresh fruit thats got ec1118 and 5 gallons of banana and blood orange thats got a 5 gram pack of mr beer yeast and a 7 gram packet of coopers yeast that I had kicking around. Sorry, my cell phone is a terrible camera :mug:

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I've got 5 gallons of frozen 5 alive concentrate mixed with fresh fruit thats got ec1118 and 5 gallons of banana and blood orange thats got a 5 gram pack of mr beer yeast and a 7 gram packet of coopers yeast that I had kicking around. Sorry, my cell phone is a terrible camera :mug:

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They still make 5 alive? Seriously!? I haven't seen it since ~1996
 
I started a white this weekend, it's not a chardonnay but similar I just can't remember the variety name. I also moved my Malbec over to secondary with oak and thieved some of the Cab Franc for Easter dinner; it's not quite ready to bottle yet. My kitchen is getting full :)
 
Sunday's brew was an AIPA with a total of 300g Centennial/Chinook/Columbus hopped at 10/5/1. Missed my pre-boil gravity by ten points (miscalculated my grains), so had to recalculate hop additions, but luckily my hop schedule allowed it. Came out 1.067 with a supposed 81 IBU, but the sample tastes way too bitter, albeit with a distinct separation of the sweet from the bitter. Here's hoping fermentation will meld the two together a bit better.
 
6 gallons BDSA

5 gallons Saison Weisse

5.5 gallons Wild Ale

Have a farmhouse on deck and a hibiscus saison as well. I need more carboys!!


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Fuller's ESB clone but the White Labs yeast definitely smelt a bit off when pitching and bubbling ain't too lively after 72 hours. Not given up yet but not full of confidence.
 
5 gallons strawberry lemonade
5 gallons raspberry wheat
2 gallons blueberry cider

About to add these this weekend

5 gallons of amber
5 gallons of honey orange wheat
 
5.5 Gallons of a Pliny Clone
2 Gallons of a brown ale with 45% white wheat. That ones been in secondary for quite awhile. I might pitch some bugs on it :)
 
5.5 Gallons of Oktoberfest in the lager phase.
5.5 Gallons of German Pilsner in the lager phase.
5.5 Gallons of Cream of Three Crops (1st Full All Grain!) clearing up nicely.
 
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