What’s the game plan folks?
For me - it’s going to be all about the Mayfaire Competition this weekend (we have ~340 entries to judge) and then kegging things for SCHF.
Been waiting
10 gallons of Hefe
5 for me and 5 for when the club comes over to brew the annual group brew.
I wont brew 10 of that anymore unless it has a home, once its been on tap about three weeks it loses something
Recipe please. Mine seems a little too light bodied.
Are you doing a decoction mash?
To me the beer is a bit thin and lacking character without it.
I wont brew a Hefe/Dunkelweizen unless I have the time to dedicate to a decoction mash.
What yeast are you using?
Whats the fermentation temp?
Off the top of my head its a split of 55/45 wheat/pils malt as the base grain with some Caramunich/Crystal and a pinch of Carafa II or III
Probably going to brew 20 gallons of Kolsch hopefully by early next week.
Saison, and a lawnmower beer (should be fairly close to a 1B)
Gotta get my Oktoberfest started while it still feels like spring. Going a little lighter this year, about 60/40 Pils/Munich, after doing 100% Munich last year.
No brewing but kegging an IPA and making a starter for my German Pils.
Gumball Head Clone III from some slacker site: www.stoutguy.com 
Thanks for the recipe Drew, it is one of the few recipes I have rebrewed several times with out changing a thing.
Cheers.
Fritz
No brewing here either…Gotta have my Fermenters available for Big Brew Day! First weekend off in a while…
I will be dry hopping Denny’s RIPA though! One of my non-brewing friends told me that “Dry-Hopping” sounds dirty last night. 
Oh I forgot one I was going to do. I have some mead sitting by that could use a little “punch” so I thought I’d add some of this to the mix: [Sour Cherry Juice Concentrate](http://Sour Cherry Juice Concentrate)
Now, my only q is how to reasonably figure out the dosing rate for 3 gallons cause this stuff is seriously tart in concentrated form.
Its going to ferment out so you would need to pull off some mead and put a set amount into a few samples and let them finish.
The mead is still fermenting correct?
Nah, mead’s done and I’ll probably hit it with Sorbistat to prevent a restart. I figure the normal dilution rate they recommend is 1 in 8, so since I want the honey (Tupelo) to be noticeable I’ll start somewhere lower like 1 in 32 or 1 in 16.
Oh ok
I’d pull off a pint or so and then put 2oz in 8 glasses and add a measured amount (say start with 1 ml and go up from there) until you get the flavor you’re looking for.
I did this with a 90/- that didnt attenuate properly and made a drinkable beer out of it.
Also did it with an Imperial Black Ale that needed some more roast character to it.
Is this a home brew or a test for the brewery?
none for me this weekend - solace helles still needs another week to clean up after itself before I can keg it and make room for something else.
are you a proponent of the late addition method? I got a comment from a judge that mentioned a slight roast character in my vienna - 4oz in 12gallons - pretty good taster if you ask me, but anyhow, I am wondering if that’s my next fix?
I only did it because the beer needed it.
Used Carafa II because thats all I had/could get at the time and there was a difference so at the suggestion of a friend I tried that.
Kicking off a Wheat, kegging a Nut Brown, and lagering a Kolsch. Probably drinking a few too…
Brewing up an organic Belgin Wit for the summer grass cutting season.
Going to try to brew an APA or IPA if I have time. Bottling a saison and a blackberry wit.