What's in your fermenter(s)?

[SPR-GRN]

my fermenters are all empty right now, and I'm running out of pale ale, I'd better get on it

 

[cas3439]

6 gallons of a White IPA.

 

[Codfishhead]

This is called fractional freeze distilling and is completely legal.

https://www.homebrewtalk.com/f25/freeze-distilling-legal-268185/

there’s other post on it here and all have someone stating it’s not legal or diff from state to state. My experience with anything to do with alcohol, you’re not getting away with anything that involves them taking more money in taxes.

FYI, I spoke with a fed here in CT that wants his tax money. He assured me there was no way I could get away with that per the most regulated drug on the planet (alcohol) is taxable. I’m not a lawer so I couldn’t tell you. But I wouldn’t test the waters by screwing with the feds tax money.

 

[DisturbdChemist]

Update on what I have in the pipeline

3 gals of Blueberry Mead
3 gals of Spontaneous fermented brew
5 gals of 100% Brett C Red Saison (about to dry hop with Citra)
5 gals of Farmhouse Saison (same wort as below)
5 gals of Sour Saison (same wort as above)
5 gals of Sour Stout 2.0
15 gals of Wild Bourbon Barrel Quad
2.5 gals of Peach Sour
2.5 gals of Kiwi Sour

Just bottled 5 gals of my Dirty Blonde Sour

Next up:
Another Brett C (dark brett beer)
Fruited sour with ECY 20
maybe a few clean beers if i decide on it

 

[DisturbdChemist]

WARNING!!

Removing water in anyway is considered DISTILLING and is illegal in most places.

What sfgoat said this is legal and still considered beer aka Tactial Nuclear Penguin from Brewdog and any Eisbock. Adding liquor or heat distilling is illegal. (adding Liquor for breweries but used spirit barrels are ok)

 

[wmcc75]

One small batch of something Belgian that I plan on using to trying my hand at souring. Fingers crossed it turns out good.

 

[jbb3]

Update on what I have in the pipeline

3 gals of Blueberry Mead
3 gals of Spontaneous fermented brew
5 gals of 100% Brett C Red Saison (about to dry hop with Citra)
5 gals of Farmhouse Saison (same wort as below)
5 gals of Sour Saison (same wort as above)
5 gals of Sour Stout 2.0
15 gals of Wild Bourbon Barrel Quad
2.5 gals of Peach Sour
2.5 gals of Kiwi Sour

Just bottled 5 gals of my Dirty Blonde Sour

Next up:
Another Brett C (dark brett beer)
Fruited sour with ECY 20
maybe a few clean beers if i decide on it

Holy cow. How often do you brew? And how often do you drink what you brew??

 

[JINKS]

I actually thought about cold crashing my IRA outside, (-x degrees or so in Michigan now) but I thought it might be ruined if it froze

Thawed out and tasted like flat beer. Several of the threads say it will be fine so I bottled. Should be delicious. Was extremely clear which is gonna be nice.

 

[DisturbdChemist]

Holy cow. How often do you brew? And how often do you drink what you brew??

I brew maybe once or twice a month. Some months I do not brew at all. As you can see i brew a lot of wilds and sours so they sit for a while until they are ready to drink. A few of those above I brewed in '13. Cant have too many sours. I give and share a lot of my homebrew to get rid of it and to get feedback. Also that is not on tap currently. :rockin:

On tap:
Pilsner
IBL
Gose
Hard cider

 

[SquidPope]

I just moved my first attempt at a Belgian Dubbel into secondary This is only my second time using a secondary fermentation, and the siphoning stage of the first time was a disaster. It went a LOT smoother this time!

Plus, it smells amazing: dark and malty and boozy. I took a whiff of the primary vessel too when I'd gotten all the beer out, and it almost smelled like a shot of rum in there

 

[jbb3]

I brew maybe once or twice a month. Some months I do not brew at all. As you can see i brew a lot of wilds and sours so they sit for a while until they are ready to drink. A few of those above I brewed in '13. Cant have too many sours. I give and share a lot of my homebrew to get rid of it and to get feedback. Also that is not on tap currently. :rockin:

On tap:
Pilsner
IBL
Gose
Hard cider

A pipeline to be envied. That's for sure!

I'm building a 3 tap keezer now and I aspire to rise to your level to build up my pipeline...

 

[kennyg]

10 gallons of Kolsch, going to transfer to 2ndary this weekend for 6-8 weeks lager.

 

[Codfishhead]

Thawed out and tasted like flat beer. Several of the threads say it will be fine so I bottled. Should be delicious. Was extremely clear which is gonna be nice.

I would say fine as in not bad to drink. But def flat.

I hope you added some form of sugar for the yeast to eat or you're going to be drinking flat beer.

 

[blaster_54738]

Got the cherry cyser kit from AIH and opened the package to make sure everything was in there to realize when you cut the top you also cut the pouch for the concentrate so I quick threw together the kit and it's fermenting nicely in my Fast Ferment

 

[JINKS]

I would say fine as in not bad to drink. But def flat.

I hope you added some form of sugar for the yeast to eat or you're going to be drinking flat beer.

Yea, but won't be flat in 3 weeks or so. Standard bottling procedure. It's been many many many many batches ago since I forgot to add sugar at bottling time.

 

[wtaylor3]

Wonder if it would crack or weaken my BB for the beer to freeze

 

[JINKS]

Wonder if it would crack or weaken my BB for the beer to freeze

Luckily mine didn't freeze solid or I would have lost the glass carboy for sure.
It only froze where the fermwrap didn't cover so the top 4" and down one side.

 

[wtaylor3]

My dad has a kegerator with nothing but an empty half barrel in it, maybe ill just cold crash in that for 2-3 days

 

[abbrews]

5 gal ipa. And after Saturday I'll have a honey pale.

 

[brewerJase]

5 gallons of "somthin' like Stella" lager. First lager I've ever done. Fingers crossed.

 

[cochised]

5 gallons black IPA partial

Cascade and Galaxy hops

 

[unionrdr]

It's been so cold, my ESB still has the airlock centerpiece pegged. Should make for a clean, crisp ale though?...

 

[Celticwolf]

Been doing half batches and small batches in hopes of brewing more often this year. Right now fermenting is:
2.5 gal Pilsner
2.5 gal Wit
1 gal of what I am calling a Sour Wit

 

[acarter5251]

I currently have:

a Citra IPA in secondary being dry hopped
a Blue Moon clone

 

[thorn054]

I've got a Scottish 80 Schilling Export sitting in my primary that was just brewed Saturday. OG is 1.043. I used Wyeast 1728 and was a bit worried that it wasn't showing much fermentation at 24-hours but shortly thereafter, BAM, that thing took off. I might need to add a blow-off tube.

Happy brewing, friends.

 

[lcbjr77]

Sierra Nevada Torpedo Clone fermenting... I can't wait to try this one.

I need to get another 6.5 gallon bucket for my next batch... What to do next.... Hmmmmm

 

[baltaperales]

Düsseldorf Altbier in the primary. First brew in over 1 1/2 years.

 

[BUCKNUTS]

Right now I have
8 gallons of RIS
6 gallons of Black IPA
5.5 gallons of Belgian IPA
5 gallons of Sour Saison
5.5 gallons of Simcoe/Mosiac IPA
5 gallons of Sour Quad on tart cherries
6 gallons of White wine for my wife

 

[beergolf]

Right now:

IPA
Rye IPA
ESB
Saison with brett
Another different Saison with brett.
Sour.

 

[joe_four_strings]

3 gallons of Amongst the Waves Summer Ale, my recipe brewed with orange and lemon peel.