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What's in your fermenter(s)?

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6 gallons of golden sour.
3 gallons of golden sour on apricots.
5 gallons of saison Westmalle/sour culture.
5 gallons of saison 3711/3724 blend.
5 gallons of English Mild.
 
10 gallons of PTE Clone blowing off.
10 gallons of Brick Haus Amber letting the yeast clean up after themselves.
10 gallons of Brick Haus Citra/Mosaic IIPA 2 weeks in.
 
OK I have not played in a while.


A sour
A tripel with Orval dreggs ( brett)
A saisonwith Oats and Brett
A saison with rye and brett
A saison made with wild yeast from my backyard.
Another saison
And finally a RYE IPA.

As you cam see I am building up my summer saison supply.
 
My Buckeye Red is past initial fermentation. Might check it in 10 days, since the one time I brewed the ESB with S-04 is was done & clearing at that point. Contemplating brewing my new version of whiskely stout this weekend.
 
More hard cider. :) Trying a different yeast this time... Cote de Blanc. It's supposed to provide "fruity esters" which seems appropriate for a cider. :)
 
Busy week for me tje last two weeks.

I gots 20 gal beermunchers centennial blonde, 10 gal all day ipa clone, 6 gal citra amarillo ipa, 10 gal sierra nevada pale clone, a 6 gal version of my boat beer clone, a 6 gal rye apa, and an american hefeweizen with citra all in fermenters. Next week is 20 gal of kolsch and 10 gal of octoberfest.

Hopefully j will then be done for a month.
 
1- West Coast Radical Red (5g)
2- Irish Red (5g)
3- Nugget IPA (5g)
4- Caramel Amber Ale (5g)
5- Blueberry Ale (2.5g)
 
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