No brewing for me because I’m in the family chaperoning around the region business this weekend.
For you?
Well, I missed the last one. Brewed on the 20th and did 5g of an Orval inspired beer…waltzing Matilda so to speak. It’s been crawling out of the bucket for days now… 8) 8) 8) The fermenteezer is paying off… started at 65º and have raised the temp about 2 degrees every day…The Wye 3787 is good to 82º so I’m keeping this baby smoking trappist style…
But, later this week I’m doing a 10g American Brown Ale…1057 OG, 20ºSRM, 35 IBU…Columbus and Cascade… Looking forward to that.
10g of an all Centennial IPA. Just pitched on the starter.
Bottling up some NHC entries is about it. Cheers!!!
I’ve got some 3522 on the stir plate. I’ll either do something Chouffe-ish or a Belg.-Am. IPA with it.
Assuming I’m not becoming a father to kid #2 this weekend (wife is due any day now), I’ll be brewing a TT Landlord clone this weekend. I have some leftover Wyeast 1469 sitting around that needs to get used up.
I’ll be brewing a Biere de Garde this weekend using the Wyeast seasonal strain of the same name. I bought the yeast on a whim a few weeks ago knowing little about the category. Since then I have tasted and loved several commercially available versions and am excited to brew my own. One thing I lack is the ability to cool a fermentor significantly, so I’ll see how that affects the beer.
Continuing my APA yeast experimentation this weekend, this time with Nottingham.
Finally brewing!!! ;D Got a Belgian Strong Golden recipe in mind.
Bottling a Belgian Tripel with bunches of chamomile.
Bottling a Saison with bunches of ginger.
Bottling a 2.5g batch of an herb beer concoction containing meadowsweet, agrimony and lavender.
Brewing a serious IIPA, original recipe!
Prepping to bottle my Debacle Imperial Stout next weekend. (it really was a debacle, pics to come)
Prepping to brew my Dark Belgian Strong Ale next weekend, another original recipe!
Whew!
Bottling a Wheatwine made with honey, muscat grape concentrate and camomile.
I am formulating a Bier de Gard. Will brew that really soon.
Richie
Biere de Garde yeast works best at higher temps (high 70’s into the low 80’s). So don’t worry, let 'er go at ambient temp and you’ll be fine.
Racking my CAP to secondary, hoping my fridge can maintain the lagering temp without costing me a fortune and/or breaking down, and brewing up a THA clone… Maybe. Also gardening: the hops have sprouted!
If I can I want to squeeze in an APA with Magnum and Cascade hops. Nothing special, just want to use up some ingredients and the last vial of yeast I have in my fridge before I have to pack stuff up to move.
Bottling a Flanders Red that’s been in the secondary for 20 months. I haven’t tasted it since I racked it, which means it’s nervous time!
I am planning to introduce my boss to all-grain brewing. We will do a high gravity pale ale with Danstar Munich yeast. It’s what I like to call an Uberdampfbier.
No brewing this weekend. I think I’m going to bottle up a barleywine and then just work on some other minor cleanup and maintenance tasks.
I have to put some DFH “mystery yeast” on the stir plate in preparation for the Madbrewer’s competition coming up.
Will get a chance to relax after all the NHC prep is completed. Thank god!
Brewing a Honey Porter with a hint of Pecan.
I’m brewing my annual spring witbier tomorrow. Good thing I can brew indoors as it will be a typical Illinois spring high of 33 tomorrow.