I’m retired and I’m staying home voluntarily. I’m going to brew an oatmeal stout at about 5% abv.
I’m being told to shelter in place. I brewed an Amber Ale on Monday and I have the supplies to brew a double IPA next. I am planning a California Common after that, but I don’t have ingredients yet. My local homebrew shop, along with all other non-essential businesses, is closed until April 7. I suspect that the shelter-in-place order will be extended past that, so I will probably purchase online. I don’t like getting yeast online but I get fast delivery (one day in transit) so it should be OK with an ice pack. Thank goodness my tap water is good so I don’t have to worry about purchasing that.
I always take off the first two days of March Madness. I’ll be brewing an amber with spruce tips. I have fixings for two more batches after that.
My whole company has been remoted (where we can remote) - I’d love to have time to brew, but so far, that’s not happening! Everyone’s jumping.
I’m still at work for now, but some groups were told to work from home, and I can see the same thing coming for my group in another week or two. I have three batches fermenting right now so I won’t be brewing any more. When stuck at home I suppose I will have more time to bottle and enjoy. About 8 cases already to use up at some point with even more on the way. ;D
I’ve been retired for years, but I’m staying put at home. Was gonna brew today, but all my drills refused to work so I couldn’t mill my grain. Brew day postponed until tomorrow. Making an APA with rye middlings and NZ hops.
So, you’re saying you had a mill strike today? 
I took early retirement to become caregiver for SWMBO. I’ve been keeping my three Gkids for my son this week so he can get some work done at home (the DIL goes in to work). They won’t be coming Fri and it’s supposed to storm so no better time than to brew a batch of APA. I was able to score some distilled water this AM which was the last piece of the puzzle so I am ready to go.
We are at a daily 50% reduction of employees on a rotating basis. All non essential personal are not report to work. So, to the point, I will be brewing a Belgian Blonde!!
I’m going to be home for at least 3 weeks. I managed a Mild on Monday…wow, that seems like a great name for this beer. Plenty of time to mess with a decoction for a Helles or Pils.
I have enough grain and hops and yeast on hand to probably brew 20 or more batches, as long as they don’t all require some weird specific item or have O.G.s up in the stratosphere. My planned next batch is an E.S.B. but of course I don’t have the yeast I want, hopefully it’ll arrive before Saturday. I’m still an unemployed bum but that doesn’t mean I get to play on weekdays. I the yeast doesn’t get here I want to do 2 almost identical batches, one with C60 and the other with caramunich III to see what the different results taste like. I’m kind of trying to reduce the number of different grains I keep in stock by figuring out which ones are essentially redundant. I recently did a test with white wheat malt and torrified wheat, those two should be ready to taste test in another week.
I am still going to work at the office. But, last weekend, I brewed Oktoberfest from Andreas Krennmair’s book “Historic German and Austrian Beers for the Home Brewer”. Now, I didn’t do the involved mashing schedule. But, I did fall below the mash temp. So I took about a gallon out and boiled it and put it back in. That worked. I will lager it until next Autumn.
We are both retired. Decided to isolate to the end of the month. Our big road trip is being reevaluated.
I might knock out an ale or two just in case we stay home.
I work at home so this is not completely abnormal for me although there are other weird situations like no bowling league, no dining out, etc. I went on a brewing blast in December and January so I currently have SIX full kegs and three that are partially full. I have one empty keg. I have been itching to get some WL940 (Mexican Lager) up and running and I was just about to make a starter with it but I may hold off a bit. Soon I will fire it up and make some light, amber and dark lagers on the lighter side for warmer-weather drinking.
I did a spruce tip ale last spring. When it was young it was way too “sprucey”. I almost dumped it. After like 12 weeks it really mellowed out and was a big hit. Bright golden hoppy deliciousness.
I’ve got gallons of random lager lagering, and 5 more fermenting. Won’t brew for a while. Take care all!
I’m on the remote work plan right now. My wife is also home since the schools are closed for a month. My youngest is home from college and we will be moving all her stuff home on Saturday now that the college is closing the campus and only doing online teaching. What a strange year.
All that said, I’m setup to brew a couple of beers this weekend (not recalling which ones right now). Everything except the water is prepped and ready to go. Since our last LHBS closed last Fall and I stocked up on ingredients in Omaha I have grain and hops to burn, if I only had the time.
Thunderstorms today but the weekend is supposed to be clear. It might be nice to be on the “non-essential” list for a while during this, I have a side walk to pour and all the normal yard work to do.
Paul
I brewed my first ever Marzen (after all, it’s March) and it’s currently fermenting away in my new SS Brew Bucket. Love the Tilt Hydrometer to help me determine when to do the diacetyl rest. Will most likely do a Kolsch next.
Looking forward to brewing for the first time this month. Busy at work by phone and email, though I expect a major slowdown approaching where even the office will close. Thinking of brewing an Altbier, as I judged one in a competition last week that was spectacular - though hoppy (not quite Zum Uerige like), it fit the style beautifully. Inspiring, so I want to give it a try on Saturday.
Working remotely until the end of the month at least. Pulled my back the other day taking out the recycling though, and I’m low on RO/distilled from the store. Hopefully by I’m feeling better next week to brew a NEIPA (Been trying to clear room from my freezer for baby food).
Heading home from our two month stay in FL tomorrow (a week early) because everything here is closing up. Will be brewing Amarillo IPA, then Irish Red, then Saison while we are voluntarily sequestered at home.
Been retired for 13 year now so have lots of time to brew.