I know we are along way off from spring at least in upstate NY but I was just curious to what everyone has scheduled to brew in the spring(Late march to May). I am back to school so my winter brewing is done once I finish up my Altbier. I just wanted to see what type of beers you guys brew during this time of year, I plan on fitting in a couple before my summer internship. I was thinking a Roggenbier, a Blonde Ale, and a Hefeweizen. Prost!
After a couple more lagers I need to stock up on pale ale while knocking out an Experimental Brewing Igor brew. Once solidly into spring it will be saisons and summer means sour beers.
Here’s my plan for the year. Obviously I won’t be able to brew all this, but it makes picking out a recipe easier. I usually brew once or twice a month. Next up is a Maibock followed by an Irish red for St Patty’s Day.
Now there is a man with a plan!
If you can call making a list of around 100 beers to brew and in practice brewing about 20 of them a plan 
I mean categorizing the beers by season for brewing and drinking - I am much more of a seat of the pants kinda planner when it comes to beer brewing.
Same here. I like to brew on a whim - a lot of times I bought a beer in a pub or store and it really hit the spot, and by Sunday I’m brewing my take on it. I do love seasonal brewing too, though.
I have Festbier and a Honey Kolsch scheduled.
After brewing for NHC (American amber ale and rye saison), I’ll be focusing on nailing down a house IPA recipe that’s coming pretty close now, but is still just off from where I want it. I like to keep a fairly regular rotation of beers going through the taps, so I’ll tend to brew in a cycle, pale ale>IPA>amber ale>saison/farmhouse>porter or stout.
I’ll be focusing more on sour/funky/wild beers this spring/summer as well, as I’m starting a small barrel project in the next few weeks.
Well, it’s not really a plan per se. It’s more like I’m handicapped in my ability to think long term. When trying to decide what to brew next, my first thought never is what would I like to be drinking in 1-3 months? My list sort of gets me through that. Before anyone gets their panties in a wad, I just want to say I’m not suggesting that anyone brew according to season like I do. The OP asked for spring beer suggestions and I provide some. That’s it. Nobody’s trying to take away anyone’s freedom to choose what to brew when.
I will also be banging out a few more lagers before the cold snap breaks. After that, an Irish Red and ESB with the Thames Valley II yeast. Maybe a big beer for aging using that yeast depending on its performance and characteristics (RIS?). Then my late spring early summer schwills – patersbier, kolsch, IPA, cream ale…yada yada.
Pretty cool chart. It keeps you thinking ahead. I have a similar chart that I use to help me decide what to brew: http://www.bullcityhomebrew.com/images/home_brewing_calendar.jpg
I don’t understand the colors. What do they mean?
Bookmarked. Wish i had seen that when i was making my list. My chart is a compilation of stuff I found on the intertubes after being disappointed by Mosher’s book A Beer For All Seasons.
Each color corresponds roughly to a season. Blue is winter, yellow, spring, etc.
I think he was being sarcastic because in Belgium they only have two, winter and raining.
Nice one Jim
I usually map out my brew days once I get my work schedule (I typically get it in 3-month blocks). Right now it’s hard to tell because I still don’t have the rest of my winter schedule. I have such a backlog right now that I’m not sure how much is going to overflow into my spring brewing:
Winter brews still on the docket:
Spring Swap Challenge beer (extract Helles w/S-189)
Small batches of single base malt pale ales using MO, GP, Pearl, Optic and Halcyon
Series of brews using WY1768 (Brown Ale > ESB > English BW)
Once those are done my next ones will depend on how late into spring I am when I’m ready to start:
WLP570 - Hoppy pale ale > Duvel clone
WY3711 Table saison - possibly fruited or with hibiscus
I used to have some fall spring and summer brew schedules. I don’t really do that anymore-I enjoy most styles all year long, and brew whatever I feel like at the moment-regardless of season.
I dont schedule per se, but I tend to brew whats easiest on the system per weather. Example, easier to chill lager wort to 50F when my well water is below 50… easier to hold 98F in my fermentation chest if its 98F outside