Hey, your mortgage/rent is just about due! what are you going to drink and brew to forget that lovely fact!
I might do a Helles, just because. Need to take advantage of the cold (coldish) weather while it lasts.
What is this mortgage thing of which you speak? Wait, I can vaguely remember that from some while back.
Well in an effort to forget that fact Im brewing a BarleyWine.
Splitting the batch half with WLP001 that will get dry hopped, and half with WLP545 that may get some oak in the secondary.
Ill probably parti-gyle it also since I have a vial of WLP041 thats past its date and don’t have anything coming up that I can use it in.
Saturday I will be bottling my second batch of the year, a wheat porter, and am working on a cenntenial pale ale recipe to brew sunday morning.
Scottish 60/- this weekend for a club meeting in march in which I will present on the scottish/Irish style. couldn’t find any commercially available examples of the 60/- so… I am a homebrewer after all.
No brewing. Bottling my blonde ale, and doing some bookeeping/cleaning equipment probably.
Drinking a wheat with coriander and lemon peel (thinking of summer). 8)
Brewing a porter and adding some honey for the wife. ;D
Brewing a Irish Stout on Sunday… already getting ready for St. Pattie’s :). Kegging an American Brown, and dry hopping a NW Pale Ale. Fun weekend!
For the first time in probably a year, all my fermentation vessels are full, so no brewing. Got a keg to clean though, and a couple more that need rebuilding, so plenty of ancillary tasks to keep me busy.
I went to the LHBS, and wandered around until I decided to make an altbier. I will probably ferment it a bit warm, because I don’t know if I can get it down to the high 50s like I would like. I am going to go to the store though and see if I can find a large bucket that I can put some ice water in. Starter will be started tonight!
Dunkelweizen. I was going to do a hochkurz double decoction mash originally, but I think I’ll just do a single infusion rest at 155 and then decoct to mashout temp.
German helles – extract style. Limited time, and all the attention extract has been getting recently made me decide to do it that way. I figure a clean beer like helles will show how good I can make it.
Bottling a BW and judging the Homebrew Alley comp in Brooklyn, NY.
No brewing this weekend.
APA. Amarillo goodness. Starter for that one and bottling a cascade APA tonight
Oatmeal stout, perhaps. Considering letting the wort simply cool overnight before pitching yeast rather than messing around with sinks full of cold water, as I’m lazy and I don’t own a wort chiller yet. I won’t get the cold break out, but I’m not sure whether I care. Should I?
During the warmer months, I almost always end up pitching the next day as our tap water isn’t cold enough for the chiller to get it all the way down. As long as you keep things clean, you should have no problem. The only thing I would wonder is if it would chill enough on it’s own overnight. That’s a lot of thermal mass so I don’t know how long it might take to get to room temperature much less pitching temperature.
Rye Schwarzbier and trying Herkules hops for the first time.
Kegging a porter and an ipa. Brewing up another ipa.
Kegging an Amarillo & Citra IPA. Brewing an Amarillo/Columbus/Centennial/Summit IPA. Drinking Hoppy Red Rye & Oatmeal Stout.
I don’t have a sufficiently large kettle for a full boil (and I have an electric stove, though I don’t mind the idea of making the apartment management replace burners), so I can chill the water I’ll be diluting with. Hopefully that’ll get it down far enough that it’ll be cool by the next day, especially if I plunk the fermenter in a bin full of water an hour or two before pitching the yeast. I hope. Last time, evaporation alone had the fermenter staying in the 62-64F range.