What's in your fermenter(s)?

[catdaddy66]

Some kinda Munich Helles hybrid... Got the ingredients right but whiffed on the yeast! Used a hefeweizen style instead of a lager style. Maybe it's gonna be awesome...

 

[TechyDork]

Just kegged 10g of Pale Whale Ale and have 10 g of Coconut Brown bubbling away.

 

[Qhrumphf]

Some kinda Munich Helles hybrid... Got the ingredients right but whiffed on the yeast! Used a hefeweizen style instead of a lager style. Maybe it's gonna be awesome...

Dampfbier!

 

[podz]

Top left: Skeeter Pee
Top middle: Raspberry wine
Top right: Apple cider
Bottom: Apple cider

 

[beersk]

Just pitched 2 packets of Notty that were 4 years past expiration into a stout that will be infused with coffee. Wish me luck! Have US-05 for back up...

 

[podz]

Just pitched 2 packets of Notty that were 4 years past expiration into a stout that will be infused with coffee. Wish me luck! Have US-05 for back up...

It'll go. Somebody even harvested yeast from the inside of a fossil and started brewing with it.

 

[ericbw]

It'll go. Somebody even harvested yeast from the inside of a fossil and started brewing with it.

Yeah, and you can use yeast that you harvest from a bottle, etc. Expiration dates seem to be over rated!

 

[hifidelity]

I just kegged a honey brown ale, and have a dry irish stout and MO/Mosaic SMaSH bubbling away.

 

[gometz]

Some kinda Munich Helles hybrid... Got the ingredients right but whiffed on the yeast! Used a hefeweizen style instead of a lager style. Maybe it's gonna be awesome...

Oof, that sounds like it's going to be interesting. What temperature are you fermenting at?

As for my carboys:
3 gal year old barleywine with Brett
5 gal Oud Bruin
3 gal Hefeweizen being soured
5.5 gal saison weizen with lemon drop and hallertau blanc
5.5 gal hoppy export made with Azacca and noble hops
5.5 gal helles with mandarina Bavaria hops

So 27.5 gallons?

In bottles, no idea, lost track.

 

[beersk]

It'll go. Somebody even harvested yeast from the inside of a fossil and started brewing with it.

You're right, it does seem to be going now, even though it's only been about 7 hours post pitching. That's crazy! This is my first time using Notty, so it may become a standby.

 

[Peruvian802]

Swamp season!

Cascadian Dark Ale

View attachment ImageUploadedByHome Brew1436792123.283412.jpg

 

[wmcc75]

Cascade pale ale. Smells awesome, can't wait to drink it...in 3 weeks.

 

[Schol-R-LEA]

Maybe this could be the catchphrase for a homebrewing advocacy ad campaign. Do you think we could get Alec Baldwin or Laurence Fishburne for the spokeman? :rockin:

Yeah, I know...

Oh, and for anyone who didn't get the joke: [ame]https://www.youtube.com/watch?v=RHPVHmDnG_Y[/ame]

 

[beersk]

You're right, it does seem to be going now, even though it's only been about 7 hours post pitching. That's crazy! This is my first time using Notty, so it may become a standby.

So this didn't actually get going like I thought. I was mistaken in thinking it was fermenting. Twenty nine hours post pitching, I was curious, so I opened the bucket lid and nothing, no krausen, gravity hadn't changed. I got nervous and pitched US-05. It took off about 5 hours later, for real this time. Maybe I didn't give it long enough, but oh well.

 

[petey_c]

Brewing my No. Brewer, Heady Topper clone. Six gallons inna 7 gal bucket. Blowoff tube working fine (?). There's a thick layer of foam under the lid causing it to bulge. Pitched about 1.5 liter starter. This was about 12 hours after pitching.

 

[BaylessBrewer]

Brewing my No. Brewer, Heady Topper clone. Six gallons inna 7 gal bucket. Blowoff tube working fine (?). There's a thick layer of foam under the lid causing it to bulge. Pitched about 1.5 liter starter. This was about 12 hours after pitching.

That looks like the blow off is clogged. Better check that out before you end up with a hell of a mess

 

[slym2none]

So this didn't actually get going like I thought. I was mistaken in thinking it was fermenting. Twenty nine hours post pitching, I was curious, so I opened the bucket lid and nothing, no krausen, gravity hadn't changed. I got nervous and pitched US-05. It took off about 5 hours later, for real this time. Maybe I didn't give it long enough, but oh well.

What was your wort-temp when you pitched? Notty might ferment down to 55 or so, but mine didn't start up at all until wort temp got up to 63° F.

 

[beersk]

what was your wort-temp when you pitched? Notty might ferment down to 55 or so, but mine didn't start up at all until wort temp got up to 63° f.

68f...

 

[Newsman]

I've got 5+ gallons of mixed juice cider fermenting with cotes de blanc. about 3 gallons of Cran/Raspberry and 2 Gallons of apple cider (or maybe the other way around.) Nice dark color. I'm cold-crashing now, and it's pretty clear. I let it go for about three weeks at about 73-75*

 

[petey_c]

That looks like the blow off is clogged. Better check that out before you end up with a hell of a mess

Yeah, that's what I thought too, but the tube was clear (mostly). There was just a thick layer of foam under the lid. It looks like the active portion of fermentation has passed, so I'm going to clean up the exterior, take off the tube and put in a regular airlock. I want to give fruit flies less to eat.

 

[pista]

In the fermenter, a brown ale. In bottles dunkelwiezen, oatmeal red ale, and honey wheat

 

[ericbw]

The remains of a cider batch. I started with 3.25 gallons, fermented it out, then backsweetened and kegged it. There is way less yeast than I expected, so I still have about a gallon left. It doesn't have a lot of flavor, just trying to get the apple base for alcohol.

 

[LostBoyScout]

I have three things on the go right now which was beyond my plan but it just kinda went that way.. but staggered bottling dates planned.

1. Brett saison brewed on June 21, will be bottling sometime early August I think.

2. A strong ale I completely made up and could be a total boozy mess, or might be good. MO, rye, caramunich and maple syrup, fuggles and cascade hopped, scottish ale yeast. 9% and 55 IBU. Been in primary since the 1st of the month. Will bottle soon, probably in a week or less.

3. Citra SMaSH IPA with maris otter. Brewed a week ago so bottling in a week.

 

[firerat]

Nut Brown Ale

 

[bcbeatty]

Costco Cider going into secondarily. I'm going to dry hop it and add honey.

A Caramelized hefeweizen.

 

[catdaddy66]

After bottling my dempfbier tonight (and dumping an infected IPA [emoji20]) I'll have three empty fermenters! They'll need washing but I'm prepared for that step also.

After tomorrow one will be full of a saison I'll make.

 

[razyrsharpe]

an infection damnit.

 

[Qhrumphf]

Changed a little since last time.

• 5 gal Brett C Port Oak Old Ale
• 5.5 gal Chardonnay Oak Lamebic
• 5.5 gal Cabernet Oak Flanders Red
• 10 gal Flanders Pale
• 10 gal Oud Bruin
• 5.5 gal Session Kriek
• 5 gal Wee Heavy (partigyle)
• 5 gal Scottish Export/80 Shilling (partigyle)
• 5.5 gal Gose (Sour mash partigyle)
• 5.5 gal Lichtenhainer (Sour mash partigyle)

 

[pricelessbrewing]

Cold crashing a cider that will be backsweetened to 1.012 with cherry concentrate and some honey.
A rye saison is about to be finished.
A brown porter with a lb of oatmeal and around 1.064 (slightly out of style...)
A dry stout to bring to michigan homebrew festival

 

[SmokeyMcBong]

2.5 gallons of odwalla strawberry banana (http://www.odwalla.com/products/smoothies/strawberry-banana) mixed with 2.5 gallons of odwalla mango tango (http://www.odwalla.com/products/smoothies/mango-tango) fermenting with w-34/70 at 10c.