Happy Leap Year!
What’s leaping from the pots?
5 gallons of California Common for me!
Five gallons of ESB here.
On 3/1 will be doing a tweaked Timothy Taylor Landlord knockoff. A little more bitterness from the hops, more sweetness from the base malts and crystal, a little Carafa III to adjust color to be darker. More gypsum in the boil to give it the Burton ‘snatch’ thingy. Will also do an open fermentation, sort of, leaving the lids of the buckets not snapped down. Last time was closed in the conical. Looking for a little more of the stone fruit flavor that 1469 gives.
Man, I love this beer.
Any chance you’d be willing to share your recipe? I also love this beer (I have one version of a clone on tap right now).
My only brewing activity this weekend will be dry hopping an AIPA. All my fermentors are full!
No problem. Will post when done. Need to get the water adjustments updated, and procedures for planned fermentation.
The one I had was good, trying to make it better.
Will have to travel back to England to taste it again for quality control.
Sadly nothing. Going to bottle my latest mead (dry oaked vanilla mead) and check on how the Brett is doing in my Taffelbully clone.
Bottling an imperial IPA then brewing a Sierra Nevada Pale Ale clone…got my freezer and temp controller today so the SNPA clone should ferment nicely! 
No brew(ing) for Pinski this week. Too much homework.
This evenings studies are being smoothed with Old Rasputin however.
Brewing my Simcoe/Cascade APA this weekend. It’s the one that got bronze in a recent brew contest with the one common “negative” remark from the judges being that it was a little dark. Used Crystal 60 on it last time, so I’m going w/ 40 this time around. Also going to try 1056 instead of the US-05. I’ve read many comments on this board that 1056 is “cleaner” than the US-05, so I’m really looking forward to the outcome with this one.
going to brew my first sour beer. not sure exactly yet if I want to use a more neutral yeast and add bugs after or start out with bugs up front… choices.
Brewing an Irish Red. Won’t be ready for St. Patricks day, but it is for my brother-in-law when I see him in April. Also racking and dry hopping my all-cascade hopped amber ale.
Bohemian Pils with nothing but Weyermann Floor Malted Bohemian Pils Malt and a few decoctions along the way. Yumm. Splitting the 10 gallon batch into carboys and doing a comparison with WY2001 and WLP800
Didn’t get a chance to brew my Vanilla Dunkelweizen last week, so I’m hoping to get to that ASAP. The only good thing is that I’ve had another week for the priming sugar to sit on the vanilla and pick up more vanilla goodness.
Got both my fermenters empty right now 
, so I might try to get an IPA going after the dunkelweizen is in my carboy.
I’ve got a split BoPils fermenting at the moment with 2001 and 2206. Mine is all Best Malz Pils, triple decocted and home grown Mt. Hoods. Can’t wait to try it. I’d be interested to hear how yours turns out with the two different strains. Please report back.
10 gallon batch of APA.
Sunday, Irish Red, & some mead with the honey I won at the Domras Cup
Prepping entries for NHC. Studying for a retake of the BJCP Tasting Exam. No brewing.
I’ve got some 3787 on the stir plate for a tripel early next week when I have a day off.
I think I’ll be brewing a pale on Sunday since I didn’t brew last weekend like I’d planned.