I am taking the week off as well. I leave for an R&R vacation to Hawaii in mid December so I have to plan my brewing around this.
Brewing an Altbairisch Dunkel right now. Mid boil.
I will be brewing a double IPA-OG 1083; will be doing my first starter with stir plate. I also need to bottle my Black Butte Porter clone.
Brewing Drew B’s Saison Automne’ Potiron from an old Zymurgy. I’m also making plates, slants and some canned wort.
Which recipe did you use? I’ve seen a few and there are some big variations.
Just hacked apart an old side by side fridge to get the freezer side at ~40F for serving (4 cornys worth of space but only one tap so far), and the fridge side at ~48F for lagers. Starting basic with an American Pilsener from Classic Styles. Also made my first starter to get up to a proper cell count. 
Here are the results, the plates and slats anyway. Thank You Kai for making it easy!!
In response to the question regarding Double IPA-I am a newbie and went with a NB kit. I did a starter (on a stir plate from Williams Brewing).
Sorry, I meant the Black Butte. I fixated on that as it’s an old favorite and didn’t notice the DIPA 
Primary: NB Saison d’Ete All grain. Brewed on Veteran’s Day in honor of my fallen comrades in Viet Nam ('69)
Secondary: NB Denny’s Wry Smile Rye IPA All-grain. (my second all grain)
Raspberry American Wheat ale. Should have been bottled a week ago. Oh, well. . .
Conditioning: NB Denny’s Waldo Lake Amber Ale. Tasted 2 weeks yesterday. It’s good. (my first all grain)
Drinking: Saison - a disaster of a secondary with WLP 565. I will NEVER use this strain again. Borderline - dump it out. Even went to the extreme of corking in Belgian-style 750 mL bottles!
going to brew the old stand by which is a blonde ale, pretty basic but everyone seems to like it[ ;D
Brewed a Red Ale with all Willamette hops and a Schwarzbier on Sunday. Both came out below target OG. Red was supposed to be 1.046 for six gallons, got six gallons, OG was 1.041. Black was supposed to be 1.051 for six gallons, got 1.039, 5.5 gallons. I’m going back to fly-sparging. Only seemed to lose 1 or 2 points at the most doing it that way. Either I don’t know what I’m doing batch sparging, or my manifold and 48 QT cooler isn’t cutting it.
Just got some spruce tips at the club meeting last night. I’m trying to figure out a recipe to use. Any ideas?