What's in your fermenter(s)?

[GBRbrew]

6 gallons of Irish red ale, kegging it this weekend.

Cheers!

 

[danimal92sport]

• Apricot, peach sour - 4 more weeks of aging!
• Centennial Blonde - almost there, just waiting on the sulfur odor to mellow
• Czech pils, just started active fermentation after a scary 36hr lag with tons of repitched 34/70

 

[Gusso]

Did a DIPA yesterday. An Italian pils from last Sunday is done fermenting (pressurized). Going to DH the pils tomorrow.

 

[SteveH aka shetc]

• 1 gallon jug of plain ole mead (1st attempt)
• 1 carboy of brett-only, pale ale with El Dorado
• 1 SS fermenter of peach lichtenhainer

 

[AzOr]

A strong bitter with EKG and Mandarina Bavaria added at flameout, I gotta get my actual grain absorption rate right in berrsmith since I get way too much wort preboil when using the suggested amount of sparge water and low gravity as a resultat.
This became som sort of best/strong bitter hybrid, but the wort tasted yummy and I think it will become good beer anyway.

A bitter w Mandarina sounds delicious. I’m thirsty now.

 

[AzOr]

5 gallon batch of session Pilsner w rye to boost mouthfeel. Sg-1.040, fg-1,015.

 

[easttex]

Brewing another Aussie type lager. I might actually lager this one for a while if I can find freezer space.

 

[Barbarossa]

English brown ale
Vienna lager
Bavarian wheat beer

 

[z-bob]

Brewing another Aussie type lager. I might actually lager this one for a while if I can find freezer space.

What hops did you use to make it "Aussie"?

 

[easttex]

What hops did you use to make it "Aussie"?

An once of Pride of Ringwood.

 

[duckredbeard]

Fresh air and a trace of rinse water. I got nothing working, which means brew day is near!

 

[Wigglebutts Brewery]

5.25gals of Dry Stout!!

 

[cgoldberg3]

4.5 gallons of a Pink Elephant clone, been 2.5 weeks now. Really wishing it was a faster beer but it's gonna need at least 3 weeks warm total, plus probably 1 month cold conditioning before it's truly ready to drink.

 

[Gusso]

Did a DIPA yesterday. An Italian pils from last Sunday is done fermenting (pressurized). Going to DH the pils tomorrow.

DH on the Italian pils complete. Gonna do a closed transfer in 2-3 days. DH upcoming for the DIPA.

 

[AzOr]

DH on the Italian pils complete. Gonna do a closed transfer in 2-3 days. DH upcoming for the DIPA.

@Gusso What makes an Italian Pilz?

 

[day_trippr]

https://www.craftbeer.com/craft-bee...ed-an-american-crop-of-italian-style-pilsners

 

[AzOr]

Count me in! The article mentions my favorite Pilz brewers, Heater Allen.

Next on my brew list was a Pfriem or Von Ebert clone (which is sorta close).

 

[deuc224]

A NEIPA bubbling like crazy, i will say the best thing about NEIPA is the speed at which they are done, like once fermentation finishes , just gas it at 42PSI for a day and its ready, most beers i do arent ready fast, they kinda need conditioning.

 

[hamachi]

5 gals Red Rye Ale
2.5 gals English Barleywine
2.5 gals American Wheatwine

 

[TheBluePhantom]

Damned if I know, it crawled in there and now it won't come out.

Just kidding, Hibiscus mead, more hibiscus mead, and a Summer ale.

 

[Brewin’&Qin’]

5 gallons of Saison from extract and Omega Saisonmonster yeast. Three weeks into fermentation, thinking one or possibly two more weeks until bottling. I don’t have temp control so it is currently fermenting at about 68 F. Looking forward to seeing how this one turns out.

 

[AzOr]

• Apricot, peach sour - 4 more weeks of aging!
• Centennial Blonde - almost there, just waiting on the sulfur odor to mellow
• Czech pils, just started active fermentation after a scary 36hr lag with tons of repitched 34/70

If you can buy or order Imperial lager yeasts, please do. I have a pilz that's conditioning now that was fermented w L13 Global. I pitched a fresh pouch and it took off in less than 8 hours at 57f. I've used dry lager yeast in the past and always crossed fingers and held my breath too many times.

 

[thehaze]

I actually have 5 different beers fermenting as we speak:

Single Hop French Pilsner - 100% Barke Pilsner malt, W-34/70 yeast, Mistral hops and well water / Hop rate 8 gr/l / no dry hopping

Single Hop French Vienna Lager - 100% Barke Vienna malt, W-34/70 yeast, Aramis hops and well water / Hop rate 7 gr/l / no dry hopping

English Bitter - 92% Simpsons Golden Promise + 8% Simpsons Premium Caramalt, Lallemand Verdant yeast, Aramis, Mistral, First Gold and Amarillo hops ( German grown ) and well water / Hop rate 15 gr/l / no dry hopping

Session Golden Ale - 80% Weyermann Extra Premium Pilsner + 20% Simpsons Golden Promise, Lallemand Verdant yeast, Aramis, Mistral, Cascade and Chinook hops ( both Belgian grown from a farm ) and well water / Hop rate 15 gr/l / no dry hopping

West Coast IPA - 100% Simpsons Golden Promise, Lallemand Verdant yeast, Amarillo ( German grown ), Cascade and Chinook ( Belgian grown ) and well water / Hop rate 15 gr/l kettle and 12 gr/l dry hopping

 

[Nagorg]

10 gallons of a Blind Pig IPA Clone recipe.

 

[hout17]

I have 5 gallons of an IPA featuring centennial, cascade, and citra in my fermenter 1.25 days into it and the airlock smells incredible.

 

[WhoDatDad78]

5.5 gallons Strawberry Vanilla Blonde
6 gallons Prickly Pear Kolsch
5 gallons Edworts Apfelwein w/ cinnamon and brown sugar.

 

[jcav]

11 gallons of Vienna Lager

 

[crazyjake19]

1.5 gallons of cream ale w/ Voss Kveik from my split batch of 3 gallons WLP080 & 1.5 gallons Voss
3 gallons of cider also fermented with Voss kveik

 

[grampamark]

At the city house-2.5 gal. of Cali Common and 2.5 gal. of Vienna/Citra SMaSH. At the farm-5 gal. of Robust Porter.

 

[wepeeler]

Kolsch and a split batch of neipas...