Each year the brewers in my neighborhood get together to welcome the new year with a January 1 brew day. We tend to keep it simple, so a lot of equipment doesn’t need to get hauled. This year I am making a saison…the stir plate is clacking along with my starter yeast as we speak. My first try with WLP 568, so I am hoping for the best. Anybody else have a brew planned for the new year?
I don’t plan to brew, but that’s cool that you all are. You won’t be too hung over to brew? I actually don’t plan to go anywhere on new year’s eve. Just don’t care for the “holiday” and don’t need to be out on the road with all the drunk drivers.
I have nothing planned for New Years Day. My first of the 2014 will be in a week or so and it will be a hoppy pilsner. I think it’s pretty cool you can get a “group” of brewers together from the neighborhood to brew. I don’t even know any brewers in my area lol.
If I brew it’ll be a best bitter.
My resolution for 2014 is to brew all my beer in my stainless conicals using pressurized fermentation.
I want to brew New Year’s Day, but I doubt it will happen. If my brew days don’t start before 10am, they don’t start at all.
+1
German Pilsener, but not till Saturday.
I expect to be hung over all day but in the event I am functional I have a small batch of adambier I plan on brewing.
I was going to brew a Munich Helles on New Year’s Day, but didn’t get my yeast starter going in time so I’m switching to a DIPA.
I have a couple lagers planned and want to do a run of bitters, reusing the yeast. Others planned for 2014 include a Dunkelweisen and Schwarzbier.
I won’t be brewing on the 1st, but plan to brew a German Pilsner on Saturday or Sunday. The yeast cake from that pilsner will be used for a Maibock in a few weeks.
Next up is an American Black Ale, but not on New Years Day, hopefully next weekend. After that is a double batch of Lambic.
Not brewing on the 1st but brewing today. Just started my mash on a dubbel.
I don’t go out on New Year’s Eve or St. Patrick’s Day. Too many careless people driving.
I’ve got a German Pils on deck for Thursday or Friday. Here is my plan for New Years Day…
Happy New Year everyone.
I think I’m going to do a second try on an IPA recipe and a Marzen for my first two brews of the new year. But not this week. Also supposed to be brewing a 15 bbl batch of my sour beer with cherries at Thirsty Bear in San Francisco this month so that will likely be the first or possibly second batch of the year.
My beers on deck are a Helles, a German Pils, and a Barleywine. The yeast when ready, will decide which I do first.
FINALLY got a hold on some ECY, so funky stuff is on the horizon ;D
On deck is a Red Lager, using the yeast slurry from my Munich Dunkel. Then it’ll be an IPA, followed by a Belgian Quad.
Bought grains and water for tomorrow. Going 4% kolsch with nelson sauvin. Figure if I have everything I need, I am more likely to brew. With playoffs starting, I can waste a day off.
As far as the rest of the year,
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barleywine. Was my next scheduled brew, but 2 hour boil + 60 min second runnings boil with one kettle isn’t going to happen the New Year’s Day.
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small sasion
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med sasion
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big sasion with brett
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double IPA
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hoppy brown along the lines of McDole’s
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Denny’s rye
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cal common
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whole bunch of 12 pack batches of single hop saison.
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Berliner when the temperature gets back up near 100°
Plus a rotation of west coast pales, English pales, stouts, and kolsch(es?) to keep the keezer full.
I’m uncharacteristically unprepared for my next few brews. Usually I’m planned out a few months in advance. Between the short holiday season, not having my work schedule, and not knowing whether I’d get to brew any lagers this year, I’ve been in a bit of a holding pattern with brewing.
Now that the holidays are over and I have my chest freezer, I’ve been able to start planning. Here’s what I have planned for the winter/spring:
Dunkel>Marzen>Dopplebock with WY2633
Motueka Pils with WY2278
Hibiscus Saison
ESB>Barleywine with either WLP002 or WY1469
A batch of single-hopped beers using the experimental varieties I have
Pink IPA
IPA aged on Red Zin soaked oak cubes
Brewing an Am. Amber on New Year’s Day then a German Pilsner on Sunday assuming my starter is ready.