We’ve not done one of these in almost a month, so I’ll get it started…
I’m brewing, but I can’t decide if its going to be a Dortmunder, German pils, or more Czech Pils (I have 2 kegs currently lagering of CP that is just mindblowing so far). Any nudges in the direction of either style will be considered 
I’d say go with the Dort. I love to have that on tap at my house.
I am going to brew a Double Bock this weekend. There’s really not enough time before the MCAB, but I am going to try to have it ready anyway. I drank all the batch that won the qualifier.
that’s how I was leaning - will be looking over your notes again. hope you can make it to the Blowoff jeffy - I have some killer IPA that will be on tap at the party and i’m hoping I can get Matt at TBC to give us a keg of Red Dragon Imperial Red.
I’m doing a Dortmunder as well on Sunday. First time I’m brewing this style.
Don’t know if I’ll be brewing or not, I’d certainly like to. I’ve currently got a batch of my black IPA fermenting in a keg and I want to see how that goes first before brewing anymore to see if I want to keep fermenting in kegs. I suppose I could just ferment in my carboys, but if I fermented in kegs, I’d have space in my chest freezer for 4 beers fermenting instead of 2 when I use my carboys. And I can transfer in a closed system with kegs.
No brewing. Starting to pack up the brewery for my move to NC. Good times and better water (hopefully) ahead!
I have the week off, so yesterday I did a partigyle brew. A Strong Scotch Ale (OG 1088) with the first runnings and a Mild (OG 1036) with the second runnings. I really excited about the Scotch Ale since it is my first try at this style.
Mmmmm Dortmunder… love it! Currently nursing my last keg.
Brewing an organic Kolsch this week.
Stringing hop lines and planting additional new rhizomes on Sunday. Picked up more Centennial and Columbus and will be adding Nugget, Sterling and Galena.
Got an oatmeal brown finished up. Going to rack one gallon onto a vanilla bean and bottle the rest.
Dort sounds great! An underrated style. I’m brewing an AIPA, ~ 1.065ish. Leaning toward Citra/Centennial/Simcoe, FWH, tons of late and dry.
no brewing; NHC judging!
+1
I’m heading up to NYC to judge the regionals.
I like the idea of doing a Dortmunder. I have fresh yeast from a pils, malt and hops. Maybe I can fit in with the gardening that needs to be done.
I missed out on making a Marzen in March for Oktoberfest, so I think I will make an “Aprilzen” Oktoberfestbier. I will call it “A-OK”.
It’s going to be a busy one for me. Bottling a Dry Stout, and brewing a Wheat Beer and a Gratzer. Maybe a Brown Ale as well. Looking forward to using this malt from the Colorado Malting co. that I bought.
Just “research” with a colleague at SF’s City Beer Store while my Janet’s Brown Ale ferments away.
Got a starter going last night for a Steam beer. I also need to dry hop my APA.
Kegging my Blonde on Saturday, need to cold crash starting tonight. Hoping to brew my first AG on Sunday using BIAB, still figuring out the style.
I’m envious. I’m working for the next 19 days so it’ll be a while before I can brew again.
Blessed with work Denny? Sounds a bit grueling.