Figured we keep complaining about the date, so…
Assuming nothing comes up to pull me in a different direction, I’ll be brewing an Azacca/Mosaic APA - simple grist of 2row, vienna and english med crystal. furthering my ‘pseudo-drauflassen’ yeast pitch trials…
I’m gonna brew an Oktoberfest on Sunday. A bit late, I know, but Oktoberfest is good any time of the year.
I’m brewing something on Sunday, but I haven’t figured out what yet, other than 1272 for the yeast. Maybe a Citra APA. I love buying grain and hops in bulk.
I will be brewing my Christmas beer. It is a Winter Specialty Ale that is dark that features Christmas spices: cinnamon, nutmeg, and ginger.
A Jever-ish German Pils… My first stab at this style.
No brewing for me. This weekend is Oktoberfest Zinzinnati: Celebrating with our sister city Munich! I am going to try to bottle 5G of saison somewhere over the weekend. Just read that Boston Brewing company is going to be tapping a rare keg of their Kosmic Motherfunk Grand Cru on saturday at the festival. Anyone ever had it? Should be brewing Bock next week: 50/50 Munich I&II with a touch of carafa 1 for some color
No brewing for me either. I’m dry hopping an AIPA now (mostly Equinox) and need to keg an American Stout this weekend. They should be good.
Brewing a clone of Jamil’s Evil Twin early tomorrow morning. San Diego Super Yeast starter is rolling on the stir plate
Me too. Gonna use the 2015 SN as inspiration for the recipe.
Gotta rack my session mead to secondary and contemplate backsweetening. Otherwise, I need to clean out some kegs before I get set for more brewing.
ESB here.
Dry Dock Apricot Blonde Ale.
I’m looking for a killer Brown Ale recipe to brew.
American or British?
I’m making a Belgian Dark Strong. It’s been awhile since I’ve brewed a beer this big.
Yesterday I brewed a Belgian something in the vicinity of a pale ale to blond. It’s just pale malt but too gently hopped to call a pale ale and imply a more assertive hop character. It’s hopped with belma and spiced with coriander, star anise and lemon peel. It’s happily fermenting away with 1214 right now.
That slurry will in turn be used to ferment a kettle soured Belgian stout and then in turn used to ferment a BDSA that will get some cocoa nibs, vanilla and noyaux.
Brewing an imperial stout today… Barley Crusher grain mill wouldn’t spin the second roller, the temperature thermometer battery died, and I’m sure a few more hiccups are in the queue. It is a beautiful day to be outside brewing in NC.
If you want American style, this recipe has won me quite a few ribbons…Site Not Found
Try taking the rollers out, clean them with a wire brush, and flip the second roller 180 degrees prior to putting it back together. Should help get the rollers moving well again.
Thanks!