Indeed… time to roll over this week.
I’m thinking maybe a few keg cleaning cycles and then if I have the time a Citra XPA
Annual club experimental brew, this year its specialty grains.
Goal is to see what specialty grains do for the final product.
Here are the parameters we set:
2 row to 1.045-1.050
One specialty grain of your choosing
25 IBU Cascades at 60 minutes
1/2 oz Cascades at 15 minutes
Ferment with US-05 at 65 degrees
I’ll be brewing with a lb of Victory.
No brewing for me this weekend…Sunday is my birthday, so I’ll spend it depleting my stocks! 
Your birthday is on Valentines day… its like a built in excuse.
Happy Birthday
Brewing a Blonde ale on Sunday night with the Pacman yeast I just got. Kicked off the starter last night.
I am thinking of a Smoked Porter using some homesmoked malt.
Thank you!
Awesome, what malt did you smoke and what did you smoke it with?
Brewing a rye IPA with the 3C’s (columbus, centennial, and cascade) and 3lbs of rye. Should be around 7% or so. Yum.
No brewing this week, but I’ll keg my Wee Heavy.
I’m thinking about a stout and hoping its done by St. Paddy’s Day. But I’m confused, I don’t know how to get the green in there? ??? ;D
Put a green sticker on the bottle cap
Mike McDoles Janet’s Brown Ale…
That’s a good one. I have brewed that the last few years at the end of summer, beginning of fall.
Munich malt, 4 lbs. smoked with pear shavings, 4 lbs smoked with cherry shavings. Will decide on one or the other or a blend.
A PA with Cascade and Centennial. I’m still working the details.
I’m brewing Jamil’s Cervesa de Malto Seca and bottling a simcoe-amarillo pale ale.
MaiBock on Sunday.
Oat malt Mild ;D
One of my favs!