There’s still enough time to produce a beer for Thanksgiving if you follow that fantastic article in this month’s Zymurgy by, I must say, a daring, dashing and charming writer! 
Are you rocking the brewery this week?
no brewing this weekend. My son’s first birthday. Maybe sample the barley wine that is in a rum barrel. for sure sample the nearly 1 year old barley wine brewed to celebrate his birth. (He doesn’t get any yet though)
Maybe a little on his pacifier to help with teething pains?
I might brew a dubbel with the Bastogne yeast. Other than that, I have a lot of wine to bottle to make room in the barrels for this year’s production.
I’m making a…wait for it…black IPA! My recipe I call None More Black. Three gallon batch with a blend of Simcoe, Cascade, and Chinook in 5 different additions throughout the boil. Yum!
I’d like to get a barleywine in, but I just don’t know when. I told myself that once my wife gets pregnant, I’d brew my first barleywine… it’s been 8 weeks…
Something along the lines of Avery Hog Heaven, maybe a little bigger to lay down for a long while.
Running new lines in the kegerator. More cleaning/organizing in the cellar. No brewing this weekend.
I’m brewing a black barleywine tomorrow, inspired by the Sierra 30 release, Jack and Ken’s Ale. I had my last bottle a few weeks ago and wish I had more :-\ THough it will be nice to have it in 12 oz bottles instead of 750 ml.
This is one of the things I don’t like about kegging. Bottling is more time consuming, but you don’t have to worry about this kinda stuff. Been considering doing more bottling from the keg.
The yeast is ready for an Octoberfest on Friday. Lager time!
Going to Orlando to help out with judging at the Sunshine Challenge Saturday. Maybe I’ll get to try one of Blatz’ beers again this year.
appreciate that, but unfortunately, no chance this year. with work and building my house, I totally blew it and let the submission date pass me by. I’m disappointed as the Fest, Pils and IPA I have on tap right now are some of the best I’ve made, especially the first two. Still have some Kalashnikov RIS as well - going into year 4 now…Oh well, definitely next year - and I hope to go judge in 2012 as well.
Hoping to squeeze in a batch of Robust Porter friday night before spending the rest of the weekend either at the site or at work :(
Brewing a Brown ale type with honey that is going to be used in a Wassail at my Christmas Party. Hopefully it comes out tasty in its own right.
I’m curious to hear how the barleywine tastes out of that barrel. I have one fermenting right now, and a rum barrel that needs to be filled…
As for this weekend, I have a starter going for a Dortmunder Export, and a brown ale that needsto be kegged.
Chimay Red Clone for the winter months ahead…
It’s only been in for about a week at this point. The smell is mostly rum but it’s a lovely rum smell. I’ll let you know!
I’ll be kegging in prep for our Thanksgiving festivities. I’ve got a bitter and a RIS to keg, and an Irish stout and a Flanders that might as well get kegged as long as I’m doing it. That means keg cleaning is on the list too . . .
I’m also getting some late harvest semillon juice tomorrow, but that’s not really brewing
Hefeweizen and a Cal Common for me. yummy
I’m doing a take on an old ale with some maple syrup, D-180 candi syrup, and Wyeast NeoBritannia.
Brewing up my witbier tonight. This time with the correct mash volume. (Math error caused me to have a higher than usual water/grain ratio. Still came out excellent though).
I need some “normal” beers on tap so I may do a mild today and a ESB Sunday.
Last weekend I brewed a quad(1.098 OG) and hit it with pure O2 for 30 seconds through the racking port. It was bubbling at 64F Monday when I went out of town, this morning I checked on it and there is krausen all over the conical, the blowoff hose bucket, and the tray they sit in. I’ll check the gravity at lunch. If 'it’s done I’ll keg it and let it sit in the cool garage for a month or so.