Nothing brewing this weekend. The leaves are finally falling here in Urbandale this week so those need to be picked up. Drake basketball has a game on Sat. and one on Sun and SWMBO and I run the concessions at the arena to raise money for our kid"s high school band program.
I’ll probably be racking in the dark. :
Paul
nothing :( haven’t brewed in a month or two. Moved from South Florida to SW Louisiana and all my stuff is in storage and is pretty much unaccesible until i find a new home. Luckily I had brewed a few times close together to have enough stock to last me and the wife to near the end of the year. May check in on the local club since they are doing a group brew on Saturday.
Brewing another variation of my House Bitter tonight, and a Wee Heavy tomorrow.
Brewing Jamil’s American brown, pumped up to 1.055. IBUs pumped to 42~46.
Racking my first lager into two cornies and continuing to wait… patiently.
50L of WPOSW
You should be perfectly positioned for LA-TEX.
I’ll be loading up my gear and taking it to Southern Brewing’s new space to brew for Teach a Friend Day. Ten gallons of Dort Export.
Dark Patersbier
Nothing. I have a huge presentation to prepare for next Friday (and M-F is endless meetings and interruptions, so today it is), plus two other work chores that I can’t get done any other time. I’ve been wanting to make a porter, and when I finally get time to do it, I may call it PowerPoint Porter. (Which is more alliterative than Faculty Senate Minutes Porter )
Just came back from the brew supply… A Tripel and a on the high end of the alc range English IPA. (got a 50# bag of MO for that…ouch…)
Kegged my hoppy red ale last night and am hoping to brew an IPA using Galaxy and Nelson Sauvin hops after church tomorrow.
Some racking and kegging tomorrow. An IPA made with all homegrown hops need s to be kegged. Need to finish some Mead by back sweetening and playing with pH. Might mix up some apple juice with some honey for a cyser.
Have some Wyeast 1028, 1007, and WLP 833 on the lab grade stirplate. The 1028 might go into a SSoS IPA real soon. The 833 needs to be stepped up from 2 liters to 6 before the Maerzen gets brewed. The 1007 is leftover from a Graetzer, so I will find a use for it.
Jeff, tell us about your graetzer, here or in another thread. I’m considering one, but it’s not quite on the schedule yet.
I started the weekend so hopefully and ended with a lot of homework and tasks completed, but nothing fermenting 
I followed Randy Moshers Graetzer, Real Version on page 192, but made a 10 gallon batch. Smoked 20 lbs of Weyermann wheat malt over oak. That was 4 sessions on my grill and smoker, some of you could do that faster. Toasted 1.5 lbs in the oven. I have a fixed gap JSP mill, so the wheat went through twice. 2 lbs of rice hulls were used in the mash. Did the recommended rest at 122F for an hour. It was very hard to stir at first, like concrete, a little less after an hour. Sach. rest was at 148-149F, and then after an hour it was very easy to stir. Lauter went off with no problems. Saaz to 44 IBU’s following Randy’s schedule. Hit 1.056 vs 1.057 target. Fermented at 58F, now down to 40F for a lagering period.
A lot of work went into this one. If it is as good as it sounds in Randy’s book, I will be happy.
Sounds like a lot of work! I’ve been eying that recipe, and thinking about doing something along those lines. I cold smoked 8 lbs of 2-row over apple wood (2 batches) for a beer I’m making soon, but I want that one to be a dark beer. something brownish and strong. I might mess around with a lighter smoked beer soon, but I want to try this first.