What's in your fermenter(s)?

[geejay]

5 gallons Table Pale (3.5%)
5 gallons Table Mild (3.5%)
10 gallons Pale (4.5%)
10 gallons Brown (4.5%)
5 gallons Pale (7%)
5 gallons Porter (7%)

Will keg at least half of it today.

 

[jeff62217]

5.5 gallons lemon cherry gose

5.5 gallons grapefruit sculpin clone

5.5 gallons rye saison

 

[steven_mac]

Bottled- milk stout, English pale ale, cranberry wheat. Belgian wheat

Kegged- honey blonde

Fermenting- magic hat #9 clone

On Deck- American pale ale

 

[ericbw]

Shortcut cider from apple juice. Hoping to get something drinkable during the summer.

 

[DaNewf]

20 litres of a modified BierMuncher's Centennial Blonde.

Munich instead of Vienna (LHBS was out of Vienna)
All hop additions were subbed with cluster hops(as far as I can tell) I found growing wild locally.

 

[connell89]

5 Gals of American Amber Ale

 

[BUCKNUTS]

View attachment ImageUploadedByHome Brew1434314971.653539.jpg

Bottom shelf is 1 & 3 gallin carboys of oud bruin-ish. left to right on top golden sour on mango, wolverine is guarding 6 more gallons of the same batch of oud bruin, captain america and wolverine are fighting over 6 gallons of Belgian Saison with CS dregs, then todays extract sour and version 6 of my Farmhouse Rye.
View attachment ImageUploadedByHome Brew1434315056.236601.jpg
6 gallons of Riesling and 6.5 gallons of Oatmeal Stout

 

[razyrsharpe]

5 gallons Munich Light/Willamette SMaSH.

 

[DPveritasGold]

View attachment ImageUploadedByHome Brew1434325100.608402.jpg

5 gallons of Smokin Spurgeon ESB. If you're a reformed Christian you'll get the reference

 

[catdaddy66]

5.5 gallons of a Two Hearted Ale clone joins the same volume of 80 Schilling and Altbier. I need to bottle but I can't til I drink enough. This conundrum has twisted around in my head like a pretzel...

I got a pretzel in my head!View attachment ImageUploadedByHome Brew1434328553.486507.jpg

 

[BrewMehr]

5 gallons each: Denny's Wry Smile IPA, Denny's Wry Smile IIPA, Black IPA, and Bourbon Barrel Porter all are in my brand new fermentation chamber holding at 66°.

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[Setesh]

10g How Rye I Am
10g Flanders red style ale
3g SNPA I pitched brett b into as an experiment
3g Tank 7 I pitched dregs of SaisonBrett into to make more Saison Brett
5g table saison

 

[Brew_G]

5g Half-Nelson IPA

5.25 lbs 2-row
5 lbs MO
1 lb German Wheat Malt
6 oz Crystal 20
6 oz Crystal 30

Magnum, Nelson, Centennial, Cascade

 

[unionrdr]

Gotta take a second FG of my dry stout tomorrow or Wednesday to see if it's stable to add to oaked bourbon in secondary soon. Bottled the Buckeye Red last Friday. And brewmhr, I'm curious what you cool that cabinet with? I need to build one myself to fit on top of my fermenter stand...

 

[gometz]

3 gallons year old barley wine with Brett
5 gallons Flanders red
5.5 gallons helles in primary doing a diacetyl rest
5.5 gallons table saison with oats in primary
5.5 gallons gose

 

[BrewMehr]

Unionrdr I picked up a small fridge from an RV on craigslist, ripped the condenser and coil out if it and put it in the cabinet. The cabinet has 1.5 to 3" polystyrene all around except the door. I also mounted a small fan above the chill plate to help the little guy out. So far it has no problem holding ale temps when ambient us up to 90. I'm considering cold crashing in it when these are done. That should be a good workout for it

 

[OkanaganMike]

Common Room ESB, Strong Scotch Ale, Left Nut Brown, Caramel Amber Ale

 

[eadavis80]

3 gallons of Dead Ringer dry hopping
5 gallons of Mexican Amber in secondary from AIH
5 gallons of American wheat in primary from AIH
5 gallons of Ares de Biere from NB in secondary

 

[beskone]

Double IPA

50/50 2-row and Marris Otter with a splash of Crystal 40

Galaxy, Citra, Amarillo, Cascade Hops

The sample I took post boil tasted amazing, can't wait for it to finish up.

 

[unionrdr]

Unionrdr I picked up a small fridge from an RV on craigslist, ripped the condenser and coil out if it and put it in the cabinet. The cabinet has 1.5 to 3" polystyrene all around except the door. I also mounted a small fan above the chill plate to help the little guy out. So far it has no problem holding ale temps when ambient us up to 90. I'm considering cold crashing in it when these are done. That should be a good workout for it

I was thinking of building a cabinet to fit my 2 fermenters with a small, one room A/C unit set in one side & plugged into a temp control.

 

[Antitoxidote]

5 gallons each of White IPA and Tripel. Brewing an ESB and a Saison pretty soon.

 

[chuckstout]

5g Rye ipa
5g Saison with Brett secondary
5g Old ale with Brett secondary

 

[unionrdr]

Bottle the Irish red & got the FV cleaned for the next batch, a #1 Burton strong ale. The dry stout in the other one's finishing up atm. Gotta get a Cooper's English Bitter going in that one so I can draw off a gallon for malt vinegar.

 

[Spartangreen]

12 gallons of Oberon Clone
11 of Cream Ale
5.5 of Wheat Beer

 

[jbrace1]

12 gallons dry hopped Belgian Golden Strong

 

[Beerswimmer]

A Cinq Cents "clone".

 

[hifidelity]

A Maris Otter/ Centennial SMaSH to join the Plis/ Simcoe SMaSH already in my fermentation chamber.

I figure there's no better way of learning about each component than letting them shine through singularly.

 

[wtaylor3]

10 gallons of partial boiled co3c

The smash beers to learn about different ingredients make sense, I want to make a bunch of different hop teas so I can learn more about hops

 

[Cider123]

I threw together a 5 gallon batch with mostly pilsner, 1lb of vienna, and 4oz of Special B (with a little Saaz here and there). Ready to keg this weekend. We'll see.

 

[brisboy]

Pomegranite and boysenberry wine (been going a long time now, still a slow bubble)

Blonde Ale which I'm brewing for a Spanish themed meal with some friends. Should be a lager but that wouldn't have been ready in time. German malt (Heidleburg/Kolsch) + NZ hops (Kohatu) + USA yeast (BRY-97) = Spanish beer. Doesn't it?