Nothing for me this week, but I’m leading a tasting for the Falcons covering the following beers:
Fuller’s 1845
Victory Old Horizontal
Green Flash Barleywine
Bigfoot 2001 (draft)
Bigfoot 2003 (draft)
Pizza Port San Clemente - Killer Dana DIPA (to contrast DIPA from BW)
Actually Drew, I’m taking your “Heart of Darkness” recipe and brewing it with “Cry Havoc” at around 60-62 degrees.
By the way, I really dig your style articles in Zymurgy. Loved the American stout and Saison articles you did as well.
NOTHING
I received a big slurry of the Essex Ale Yeast. Have to do a special bitter with that to have some running beer on hand.
I’ll be brewing an APA with WY1450 to build up a slurry for a batch of Old Stoner BW.
No brewing for me until I get the outdoor spigot defrosted again. I have a lager planned with S-189 and a Special Bitter planned for next week sometime. I am kegging some beers right now.
no brewing - kegging one batch, and racking 2 others to secondary (yes, I said secondary - they’re big beers…)
No brewing in here. I will be sitting on radiator to keep me worm 
Sweet! Let me know how the recipe works for you.
And I have great fun writing those articles.
A friend is holding a 12 year Bigfoot vertical tasting later this month. Fortunately, he lives real close by!
I don’t know if I’ve ever done a full 12 years, but I’ve come close. I particularly remember about four years ago a tasting with a '96 that was just drop dead fantastic.
By far the oldest of that ilk I’ve had was a bottle of ~1982-84 era Old Foghorn in the wee little nippy bottle.
Yes, I still want to get my hands on a Ballatine’s Burton just to see what everyone (including you Denny) are talking about.
Waiting for a lager to finish so I can use the yeast cake for an upcoming Maibock…but that will be a week or two…
10 gallons of porter to pitch on the Nottingham yeast cake from my rye pale ale. I’ll soak vanilla beans in bourbon and add to one keg, cold brewed coffee in the other.
Actually, I’m brewing the heart of Darkness recipe with the Wyeast PacMan yeast, my lhbs was all out of Cry Havoc… So I’m making a Schwarzbier as an ale, we’ll see how it goes!
A Rauchbier if I can get my burner to fire off
Supposed to be 8 in the AM
Was gonna be a steam beer, that will more likely be a lager at the temperature I’m seeing.
I’m firing off a Vienna Lager tomorrow. I light of the huge ass earthquake we had yesterday I may name it Epicenter Vienna Lager or something like that. Among my beer stuff I only lost one empty bottle and one full bottle of homebrew.
I know why I don’t live out there man…!
You’re lucky!
I brewed this American Wit thingy today…
3.5 gallons
4.00 lb Unmalted Raw Wheat (1.6 SRM) Grain 66.67 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 33.33 %
0.25 oz Magnum [14.20 %] (75 min) Hops 18.2 IBU
0.25 oz Cascade [7.20 %] (10 min) Hops 3.2 IBU
0.25 oz Cascade [7.20 %] (1 min) Hops 0.4 IBU
0.25 oz Coriander Seed (Boil 10.0 min) Misc
0.50 oz Orange Zest (Boil 10.0 min) Misc
1 Pkgs SafAle US-05 (DCL Yeast) Yeast-Ale
Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.009
Estimated Alcohol by Vol: 4.56
Bitterness: 21.8 IBU
Planning to do a Barleywine next weekend. This weekend I was sniffing air-locks. ;D