Nothing this weekend. Heading to Anderson Valley for the Boonville Beer Festival.
Our club is holding our Big Brew on Saturday. We’re brewing a wheat wine to be aged in a red wine barrel. Hopefully we’ll be serving some next year at the NHC in Philly.
Sounds like a rough weekend!
In honor of Mothers’ Day, maybe Gramma, Mom and Aunt should help you ‘make room’…
Hefeweizen - probably adding local jam after fermentation (blackberry, boisenberry, persimmon?). Probably going to split and sour part of the batch.
Hopefully brewing enough to top up my two carboy’s of Flanders.
Brewing an Amber Ale. I’m looking to get a nice deep red color, any particular recommendations for that?
Other than that, I am getting hooded for my Master’s degree on Sunday!
congrats! my wife just finished her masters last year, that is a haul. can’t wait for the PhD :
I am brewing a 10-gallon batch of IPA with Amarillo first wort hops and a whole pile of IBU’s of Warrior at 20 minutes.
Brewing a black Dunkelweizen also known as the “Schwartz Scheisse.” Gonna re-use my yeast cake from a Hefe. This is the first time I’m reusing a yeast cake. I just dumped it in a sanitized glass jar so I could free up my fermenter for a saison. Now it’s just in the fridge waiting. Any advice on how to reuse yeast?