What's in your fermenter(s)?

[Quaffman]

5 gallons reapers mild and 5 gallons of cider.

 

[ChefRex]

6 gallons of flanders red:rockin:
Now for the looong wait.

 

[Hopinista]

6 gallons of flanders red:rockin:
Now for the looong wait.

It's long but worth it

 

[wmcc75]

Just added 5 gallons of california steam beer. I would add a picture of it but who wants to look at a white bucket.

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[DrunkleJon]

Just added 5 gallons of california steam beer. I would add a picture of it but who wants to look at a white bucket.

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Pretty much any of us here. Especially if the airlock is saying hello.

 

[unionrdr]

Was busy with mother's day yesterday,so I gotta get FG's on both the Irish red & ESB today. That S-04 works pretty quick when pitch temps are close to equal.

 

[LLBrewer]

Centennial blonde on tap, Apricot Saison and nut brown in buckets

 

[catdaddy66]

My Maris Otter/Columbus sMasH (5.5 gal) which will be bottled this weekend. First attempt at a sMasH!


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[jbaysurfer]

5G of session IPA

 

[DisturbdChemist]

Additional 5gals of Dirty Blonde Sour (dark blonde)

In the coming weeks going to get another Brett beer going and probably get another sour going. I love sours!

 

[Temptd2]

5.5 gallons of Shiner Bock clone

6 gallons of Island Mist Strawberry White Merlot

These are both for company coming in July. They like things on the mellow/sweet side!

 

[NathPowe]

5 gallons of an Amarillo/Centennial Blonde Ale. Stoked to have a nice backyard quaffer. It's hot here.

Cheers.

 

[Brulosopher]

10 gal of Australia Summer hopped Cream Ale split between 2 carboys, 1 with tons of trub and the other with none. I'll post the results of this eBEERiment on my blog in about 2 weeks (www.brulosophy.com).


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[ChefRex]

My version of Fuzzy's Hi Nelson saison!

 

[unionrdr]

An ESB that finished & settled out clear in two weeks flat. Gonna bottle it today. Clear,amber-orange color & nice balance already. Funny thing is,I brewed it the weekend after the Irish red,which seemed to have stuck tuesday.

 

[BUCKNUTS]

My version of Fuzzy's Hi Nelson saison!

Me too. My version of Fuzzy's Hi Nelson. I subbed Sorachi Ace for the Nelson so I suppose it's Hi Sorachi


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[hitthewall79]

In one I have a simple mr beer kit with muntons yeast, and in the other, I have 1 gallon of arnold palmer in it's secondary stage. The mr beer kit was almost too simple since I've been brewing wine and cider for about a year now, but who passes up free beer??? As for the arnold palmer, it is VERY acidic, but I am not going to basksweeten it, instead I'm going to let the user add sugar to taste, just like you would any other iced tea... once it has sugar in it, it tastes amazing! Once the sugar is added, it tastes like a sweeter twisted tea with a hint of lemon... I'm definatly going to make a 5 gallon of this...

 

[catdaddy66]

Around 6 pm I will finish the boil on 5.5 gal of Steam beer! I'll pitch and seal the primary!


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[Agentx07]

5/8 Brewed 5.5 gallons: Dragon's Milk clone
5/16 Brewed 5.25 gallons: Zombie Dust clone with 2 oz of each Citra & Amarillo for dry hopping.

 

[Zwerski]

Dark n Light

Light bodied, high hop session beer with a little dark malt tossed in for flavor and color. To be dry hopped with Cascade, Centennial and a dash of Citra.


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[unionrdr]

Got 53 bottles of the ESB yesterday afternoon. Hoping the Irish red has dropped some more gravity so I can bottle that one soon.

 

[troy2000]

I just stashed 5 gallons of a wheat-heavy saison in my fermenter. The wind picked up after I started mashing, and it took me a long time to get my kettle up to a boil. Once it was there I got a good rolling boil anyway, but had to keep my burner turned up to do it and ran out of propane, right when I was getting ready for my ten-minute hops addition. !@#$....

Fortunately, I was brewing in an outdoor kitchen. So I straddled two range burners with my 8 gallon kettle, got it back up to a boil (which took ten or fifteen minutes), then added my final hops and finished out the ten minutes of my original boil time. So my bittering hops had an extra ten or fifteen minutes of steeping, but I think the beer will survive.

I basically followed channel66's Shipwrecked Saison recipe, except that I used Belle Saison yeast like I usually do. I also added four pounds of unmalted wheat, and cut back three pounds on the pilsner and one on the malted wheat. No good reason for the change - except that someone gave me the unmalted wheat, it was already crushed, and I wanted to use it before it got old (or older).

Since I figured the extra wheat might call for a lighter touch on the hops, I cut them back from 1 1/2 oz Willamette to 1 oz for the bittering, and the same with the finishing Saaz. Purely guesswork and winging it on my part; I'm not exactly an expert at this stuff yet. If it was a dumb move, forehead smack smilies are allowed...

I'll take a taste after the initial frenzied fermentation slows down, and decide whether it could use some dry hopping.

add: My OG was 1.062, and I finished up a little shy of five gallons. Which is OK, because I use old 5 gallon Arrowhead/Puritas water bottles for carboys and I'm always tight for headroom. Tonight I have an airlock on it, but I have a sanitized blow-off tube standing by - and I suspect I'll need it.

 

[Johnnyhitch1]

Surly bender clone fermented with conan. (Conan the Brown)

Racking to keg today.

 

[unionrdr]

Well,I'm making some headway with the Irish red as of yesterday afternoon. The 1.020 went down to 1.016 & it cleared a lot more. The protein feathery gunk settled out finally,leaving some yeast in suspension. The hot alcohol taste I got from the 1st FG sample is gone as well. I'm sure this all started when I forgot to check hydrate temp to be sure it was within 10 degrees of current wort temp like I did with the ESB. The ESB's in bottles after two weeks flat from pitch to settled out clear...

 

[finsfan]

5 gallons of RIS, currently on oak beans
4 gallons of Gose, still not bottled
5 gallons of Somalia saison v2
6 gallons of lambic bubbling away, soon to be a kriek
1 gallon sour saison
1 gallon brett saison

 

[jbaysurfer]

5G of IPA
Going to add a batch per day for the next 3 days....got a lot of brewing to do!

 

[JonM]

This.

https://www.homebrewtalk.com/f72/berliner-weiss-322730/

The lacto half is in my fermentation chamber, which has a heat wrap in it that is usually used to keep things at ale temps in when the basement is really cold in the winter. Now I'm using it to keep the lacto half nice and toasty.

The ale half is fermenting with 1007 and it's chugging away in the 60 degree basement.

 

[ChefRex]

A nice Rye PA:rockin:

 

[jbaysurfer]

5G of session IPA for our brew club's "Beer Camp" in June.

 

[unionrdr]

Got my saison in the fermenter @ 5:57 & got the pit going with chicken & Italian sausage. Havin' some founder's Centennial IPA to relax before headin' outside again.