Tomorrow after I check with the viticulturist for the latest field test brix, pH and TA for the ripening red wine grapes I have on order, I’ll know if I’ll be doing wine or beer. I think the grapes will need a bit more time on the vine, so I have all ingredients on hand for a partial mash big barleywine using chinook, fuggles and EKG hops, and WY1318 yeast. I’ll mash at 150F.
I’ve got ingredients and fresh slurry of 1968 for a Fuller’s Porter clone, but I haven’t decided the brewday yet. And maybe an AIPA with the other jar of slurry. The wife’s away next week, so I can make a mess 8)
Working this weekend but making a small batch of Brown Ale today.
Finally, was able to brew some. Did a partial mash BIAB white house honey porter. Miles away from what I had been previously - PID controllers, dual pumps, mash tuns, all outside with polysulfone fittings, etc etc, which would incidentially take up way too much room and take me ~2 hrs just to clean and store. This brew took me about 2 hours and I got to play with my kids in between hop additions. Going to be doing this more often.
I need to take some measurements on the Bourbon Vanilla Porter I did last Friday. Then make some decisions. The krausen fell on the 4th day in the fermenter so I’m concerned about where the gravity has gotten to. Started at 1.108 so this may take awhile.
Paul
Planning on brewing an IPA at the SBL Teach A Friend to Homebrew Day at the Savannah Homebrew shop. Not yet settled on the specifics. Leaning towards an all Nelson.
I’m having a couple new brewers come to the house for LTHB day, and we’ll be brewing an 11-gallon batch of Imperial Porter. Half will be “plain” Imperial Porter, and half will become Bourbon Vanilla Imperial Porter ala Denny Conn.
Learn to Homebrew Day at “Two Shy” Brewing, a new brewery slated to open in January here. It’s being started by 3 of our club members. Can’t brew myself as all my equipment and I will be busy helping 4 others brew. For 3 of them it will be their first batch ever…we’re all excited. I let them pick what they wanted to do so we’ve got 2 on a Russian Imperial Stout (yikes) and 2 on an IPA.
We got some pretty good local TV coverage on it, an anchor came out and did a little interview this week and they’re running the spot about a dozen times. We’re providing food and homebrew samples, so we may get slammed. Wish us luck! Looks like the weather may cooperate too.
Racking 10 gallons of dark Czech lager to kegs, so that we can use the slug of WYeast 2124 to make some sort of lager for Superbowl Sunday. Leaning toward brewing a Marzen (Febzen?) or Vienna lager. A blond bock might be nice as well. Decisions, decisions…
I’m brewing a simcoe pale ale on Monday.
Bottling my low og saision (D-45 and pils plus Saison III was delicious when I took a sample), then bottling a best bitter. Then I am going to use the Saison III cake for Drew’s Saison D’Hiver. May brew a Dry Stout next week as I take some time off before I start my new job too. Woo!!!
Planning to brew a rye IPA with all Columbus at some point this weekend, shooting for about 1.072 and 75 or 80 IBUs and 9 or so SRM.
I mashed in on a vanilla bourbon imperial porter about a half hour ago. Also just tapped a keg of delicous saison…
Just finished setting up for tomorrow’s brew day and sipping on some stout. I am sans family tomorrow so I’m looking forward to solitude of a solo brew day.
Brewing 12 gallons of Belgian Dark Strong for Learn to Homebrew Day at Adventures in Homebrewing in Ann Arbor. Then, on Monday it is 12 more gallons of a Flanders Red for our annual dump/fill of a club barrrel. Finally, since my employer gives us Election Day off, I will vote then brew 12 gallons of Batch #59 of my Nearly Nirvana Pale Ale (Big Brew recipe back in 2000) to celebrate the last of the political ads! Time to make the doughnuts!
I brewed 10 gallons of mild yesterday-16 pounds of Maris Otter, a pound each of wheat and crystal 60. Hopped with Willamette, fermenting with Nottingham at 63F.
Brewing a Citrusy pale ale. 8lb 2-row, 2lb Light Munich, 1/4 lb Crystal 60 and Wheat malt. FWH with zythos, and then a blend of zythos, cascade, and citra at 20, 10, 0, and dryhop.
No brewin’ for me, but I bottled a mead and kegged an IPA. I need some inspiration for next weekend because I’m not sure what to brew. :-\
Brewed my first take on an all 2-row beer (21#s) for 12 gallons and an OG of 1.048. I plan on using WLP 500, Abby Ale, in one fermentor and WLP 036, Dusseldorf Alt, in the other.
3rd shift called out sick last night, so I got called in at 3am. On the bright side, my boss let me take off after lunch, so I have enough time to squeeze in a quick extract batch this afternoon. Brewing some Fozzie Beer - an APA with Riwaka (waka-waka) hops.