I’m brewing a hefe this weekend. Doing a hochkurz decoction, hoping the 50% wheat doesn’t give me a stuck runoff. Using a braided hose, which seems a little better than a screen. Screens seem to clog up more easily. Guess I’ll just runoff the wort really slowly. Hefes are becoming one of my favorite styles; for years I’ve only felt kinda ‘meh’ about them.
have gotten a bleep-ton of mead and cider going lately but I think I’ve got one open fermenter left for a batch of Dusseldorf Alt. Love that stuff!
cheers–
–Michael
Brewing a mild this weekend and maybe some starters for upcoming lagers.
I’ve got an APA to bottle. And some rearranging in the basement to get things better organized.
Kegging a Dusseldorf Alt, making a starter of WY1469 for a NE Brown ale, and brewing a Mo-WIT-o, a mojito/wit beer fusion. Wit beer grain bill, fresh lime zest, fresh spearmint, and chico yeast. Could either be really good, or really bad 
that sounds really interesting - I make a mojito mead that is killer, please keep us posted on your results.
Bottling Juniper Pale ale and brewing Elderberry wheat II. 8)
Transferring last weekends Tripel and brewing up an Amber.
I’ll forgive the iPad send, and ask you for your recipe. Please
love
g
German pilsner.
Made a Munich Dunkel yesterday. First time playing with my new bk/mash tun so I did a step mash. It was a chilly but fun day!
I’m in the middle of my first double brew day, brewing two batches of Irish Red to give them some conditioning time before St Patrick’s Day. Planning on them both being gone by March 18…
Just a BoPils with a little Vienna to mix things up a bit…
Today I emptied a keg of black IPA and put an English barleywine on tap, then bottled the remaining couple bottles of oaked IPA and put a German pilsner on tap.
There was quite a bit of cleaning and sanitizing involved even though it sounds pretty simple.
I’m looking forward to the new brews.
Pineapple double IPA with Citra, Nelson Sauvin and Galaxy hops.
This weekend will be 11 gallons of strong golden ale split between the ardennes yeast and 100% brett.
I screwed up my back at work and they won’t let me work for the next couple weeks, so it looks like brewing time! Ground grain today for a pils and an IPA. I’m gonna experiment with a significantly higher sulfate level than I normally use for IPA.
Get well soon! Be careful brewing, don’t want you to mess it up even worse.
Double batch brewday today. 5 gallons of ESB and 6 gallons of a golden ale-ish belgian for a 55 gallon barrel project for my club. Primary with 3522 and brett and bugs in the barrel.
did a 5 gal of doppelbock yesterday, the first time i made this is i did a triple decoction, not this time. just a single infusion mash and a little melanoidin malt. hope it turns out. put it on a yeast cake that was sitting under a smoked alt that was ready to transfer so it took off sometime in the night. going strong this morning.