I can’t brew this week! My kettles are being used for water baths!
But… I do have to add the pinot noir oak to my ~2 year dark wild ale. Thinking maybe of getting some sour cherry juice for a portion of it. Anyone got a good source?
Also, gotta do the checkin for the Mayfaire competition. Haven’t checked recently, but last I knew we were heading north of 250.
And then Falcons’ Meeting - Spring Beers. - guess I should probably go buy a few.
It’s an IPA for me this weekend!
Mt Hood Pils… might be the end of the homegrowns 
Maybe a Biere De Garde… have to get crackin’ for a party this Summer
Looking to do an English IPA. I have a bunch of EKGs to use and keeping with my one German beer and one IPA on tap throughout the summer and having a hefeweizen kegged and a pils ready for lagering, it looks like an IPA is next.
Drew do you have a job? 
I am hopefully brewing at least 10 gallons of saison some time this week. 5 possibly with with some funky fermenting maple sap. It is starting to smell like bread… Be brave, or be very afraid!
Yup, but I only sleep 4-5 hours a night.
Yippeee! I finally get to post 2010’s first fruits . .
Starting tomorrow through Sunday . . 11 gallons each of an American IPA, Dunkelweizen and a Scottish 80 to get a healthy yeast crop for a subsequent Traquair House clone.
I plan to do 10 gallons of APA Saturday and maybe something a little lighter like a cream or blonde on Sunday.
Bottling my second Two-Hearted-Ale clone, one of my first two brews since relocating from Florida back to California.
Still awaiting the arrival of my first child, so I have no brewing plans. Kegged my Cascade/Willamette Pale Ale last night, and will try and kill the 2° Below Clone (oh…it is so tasty right now) this weekend so I can get my Baby Brau Kolsch on tap for when friends and family come to visit.
12gal of helles (keith y.'s “Solace” recipe)
trying out some variances on chilling methods so this should be interesting.
Doing a German Pils to get ready for summer. Still debating whether to do the decoction again or just a step infusion this time 
Brewing a Kolsch. I’ll have to take a gravity reading on the mead too, its been chugging along for about a month now, but at last check it was only half way there (~ 1.050 from ~ 1.112). That should keep me busy enough not to mess with the Dunkel - its only been lagering for a little over a week.
My pear trees are blooming, I think a Lambic wort is going under one of them this weekend.
Got a saison on tap, a pale ale in the fermenter, and will be brewing my own “Amber by Volume” this weekend. I kick up the base grain and throw in some 6-row to an Alaskan Amber clone recipe. Plus, I like the fairly newly released Sorachi hops.
Usually ends up about 8-9%
Kegging our American Pale Ale and hopefully brewing an Imperial Stout
Dropped in the Pinot Noir oak last night and I really think this beer is going to be a humdinger.
Fat Tire clone.
I’m about to start brewing a new American Amber recipe. This one is going to have some nice caramel/malt undertones with a lighter, crisper palate for summer. It’s like an Amber Cerveza with an American hop profile.
The weather was beautiful yesterday, so I decided to do the decoction on the pils. Everything turned out great… can’t wait for summer!