I will be brewing eight gallons of my house Pale Ale.
Brewing Mr. Maltinator Doppelbock with the 833. Starter is just about ready to go.
racking into kegs 12g of schwartzbier, and a 5er of witbier, then brewing 12 Gallons of Baltic Porter on Saturday (using most of the cake from the schwartzbier if you didn’t catch on to that).
Bottling a golden ale and brewing a strong amber to rack onto the yeast cake (1450). 
Weizenbock tomorrow, 10 gallon batch. I’ll ferment half with White Labs bock, half with a starter made from the dregs of a variety of German hefe’s: Weihenstaphener, Maisel, Hacker-Pschorr, Franziskaner and Ayinger. The last time I did that it worked out great so I’m hoping it will again.
I am brewing 12 gallons of NB new dark Bohemian lager recipe, split between the Staro- Prague and 2206. Then I hope to knock out 12 gallons of all-grain lambic. Then I plan to knock out 12 gallons of the Belgian Singel recipe out of Radical Brewing, and if time allows I want to brew an Old Ale to use up the Old Ale Blend yeast I found the other day. :o
I will be making a 5 gallon batch of low gravity beer. To be used as a starter for my Rye Barleywine. Can’t wait!!!
Probably Pliny the Elder. Gotta check my hops first.
No brewing this weekend, just bottling. Have 10 gallons of Oatmeal Stout ready to bottle, then I think we are going to start welding the frame for our brew system (woohoo).
I’m racking a Boston Lager clone into kegs this weekend.
I hope to brew a Bock next week.
I just finished the brewday… 6 hours not including cleanup.
I did 15gal of house ale @ OG 1045, which consists of 90% british pale ale malt and 10% rye malt.
Pitched yeast was US-05, Nottingham, and S04 for one carboy dosed with some black malt liquid (20SRM)
It was worth taking the day off to brew… good times
Just finished a cream ale
8 lb 2 row
1 lb home roast
2 lb quick grits
1 oz centennial @ 60
S-04 @ 62f
Its been a few weeks since I’ve brewed but I’am whipping up a Bock today (11/21/09). ;D
Ingredients:
Amount Item Type % or IBU
9 lbs 6.1 oz Muich II (Best Malz) (11.0 SRM) Grain 65.00 %
4 lbs 4.8 oz Pilsner Malt (Best Malz) (1.9 SRM) Grain 29.80 %
8.0 oz Caramunich III (Weyermann) (60.0 SRM) Grain 3.47 %
4.0 oz Carafa I (Weyermann) (320.0 SRM) Grain 1.73 %
0.35 oz Magnum [14.40 %] (60 min) Hops 22.6 IBU
0.50 gm Calcium Chloride (Mash 0.0 min) Misc
0.50 gm Chalk (Mash 0.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 gm Gypsum (Calcium Sulfate) (Mash 0.0 min) Misc
3.00 gm Baking Soda (Mash 0.0 min) Misc
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [StarteYeast-Lager
Brewing a Wit and American Amber tonight! Finally! After over a month of not brewing!
Phew! Just finished my first doppelbock. Now I am just waiting to hit pitching temps. Everything is cleaned up and I nailed my gravity. Good times.
Another version of my robust porter.
7lbs 2-row
.5 lb flaked oats
.5 lb wheat
1 lb chocolate
6 oz black patent
1 lb rye
1 lb crystal 40
1.5 oz Centennial at 60
.5 oz Cascade at 15
WLP004
I switched it up. Imperial IPA today w/ 13oz of homegrown hops in 5.75 gals. Hop stew = PITA. …but on the upside my nose is numb from smelling hops. 8)
this week i’m brewing, most likely, my last extract batch.
i’m thinking i may do a smoked porter.
if i don’t do that, i’ll probably do an imperial ipa.
Brewed a Dubbel yesterday.
Later this week, I’m celebrating my 16th anniversary of homebrewing with batch #200 (nice coincidence).
Gonna make a barleywine that might be ready for my 40th birthday next August.
just had to add - there is nothing like pitching slurry into a 1.084, 46df baltic porter and coming back <24 hours later to peak in to the fermenter and see a huge head of krausen, look at the temp and see a steady 51-52df. go baby, go. ;D