Yes, that’s right… what’s fermenting away…
Maibock on Sunday…probably the last lager of the year due to unseasonably warm weather we’re getting.
I wish we could at least get some seasonably less cold weather here.
50 degrees here in CO. I decided to take the day off work to brew. It’s nice to have a cool boss! 10 gal of brown Porter today, 5 gal IIPA this weekend!
English Barleywine this weekend, provided the weather holds out.
It’s only supposed to get to 70° here, but I’m stuck inside. Brewing my standard APA, and hopefully starting my yeast ranch.
Slurry from a 3 liter stirred starter of 1762 is crashing in my fridge
Something with that, either a Rochefort 8 or Westy 12 clone.
Might try to squeeze in a lager of some kind too.
APA & Simcoe hopped American Wheat.
Know what you mean. Our fermentation room is hovering around 52-54. Still am going to try to get in one more lager this weekend though.
My wife and I are going to knock out 4 batches this weekend, brewing on both Friday and Saturday. Planning on an Alt, APA, my Rainier Amber Lager and Denny’s Westcoastmalle.
Happy b-day partigyle weekend! For my 33rd b-day, 3 (maybe 4) of us will be brewing our first partigyle. 10 gallons of Imperial stout, 10 gallons of winter ale, and 10 gallons from what’s left of the first 2 (not completely sure on the style, but should be interesting) for a total of 30 gallons. Gotta love the 3’s!!!
Sam Adams Triple Bock clone on Sat. Molasses marzen currently fermenting away.
Belgian Rye IPA, hopefully on Friday…
Geez, you guys are such overachievers! I suppose you’re going to shear sheep and put in another 10 acres of grapes at the same time?? ;D
Happy Birthday!
I think that’s the first time I’ve seen that phrase uttered. ;D
no brewing this weekend - out of town, dortmunder on deck for next weekend though
It is only the 18th, but I am boiling a Zum Uerige clone right now.
Heavy on the soy sauce and molasses, please! ;)
Not brewing this weekend. In fact I don’t think I’m brewing again unitl the snow is below 6" deep. Lugging the spent grain out to the composter in waist deep snow is a PITA. Plus the last two batches I did, I wasn’t able to use my wort chiller due to having no place for the waste water to go, ended up doing a water bath. Any way, I have a Dortmunder doing a diacetyl rest and my all Centennial IPA is happily burbling away (smells good too ;D).
I’m ready for spring too.
I am planning to make a starter for a Dusseldorf Altbier this weekend.
Taking a break from the brewing this weekend and enjoying the kegged stout and dark lager, and other random homebrew and craft beer in bottles for a poker night with the gang. Someone will bring bud and miller.
Hoping the temps stay cool in the basement to finish off the 2 other lagers chugging away.