What do you guys have going this weekend? I have a starter of chico going and am thinking of going old school Amber Ale:
12 gal 1.056/44 IBUs
81.5% 2 row
11% Eng Med Crystal
5% Victory
2.5% Pale chocolate
Chinook to bitter
4oz Cascade/Centennial at 15,flameout and dryhop (+1oz Columbus)
What about you?
Working all weekend, but have over a week with no work coming up soon. I hope to work on my brewing deficit during that time.
Waldo Lake Amber Ale…cheap and easy…GO BEAVERS !!!
My IPA recipe will hit the brew kettle tomorrow morning. Looking forward to it!
Also kegging a Witbier and planting more of my garden on Sunday. 
No batches going in the kettle this weekend but I have some other stuff going on. I’m lagering my first lager, so that’s going to tie up my fermentation chamber for a while. I’m going to go ahead and lager a barleywine with it. I have an imperial stout that is finishing fermentation and after resting for a couple weeks I’m going to add it to the chamber with the other two beers for a brief lager. Then all three will get bottled up late May/early June, so I’m going to start growing up some yeast for bottling those three beers plus some blackberry lambic.
I also have a couple brett strains I’m trying to build to a pitchable quantity, so I have those working over the weekend and next couple weeks as well.
Nothing this weekend. Heading to the brewshop to pick up stuff for next weekend though.
I am going to do another batch of California farmhouse. This time with flaked Kamut maybe, or something else from the bulk section. Pitching half with slurry from the last batch (a mix of three different whitelabs vials, Belgian ale blend, Belgian ale and American farmhouse blend) the other half with cultured bottle dregs from Almanac Farm to Barrel Brewers Reserve # 1
Just finishing fermenting my Czech pilsner and vienna lager - my last brews until 1st week of july due to work and vacation travel. i’ve got 30 gallons in process - on tap, fermenting, and lagering…so hopefully i will make it until july 
This weekend I will be hopefully be replanting the tomatoes & peppers I lost to the surprise frost we got this week. I also need to rack my blackberry melomel one last time and tonight I will be be taking that first step into the wild and pitching some Brett into my Biere de Garde.
I wasn’t planning on brewing for a while, but I have some free days over the next couple of weeks. I’m thinking I might go for a simple ESB.
I’m brewing an all Amarillo IPA. I’m looking forward to it since I haven’t brewed in over a month. I’ll also be re-using harvested yeast for the first time. I was worried it wouldn’t be alive, but the Chico yeast is burning up the second stage of the starter. Everything looks a go for tomorrow morning!
Brewing up an standard Bitter on Monday. Fermenting half with WLP002 and the other half with cultured dregs from a few bottles of Jolly Pumpkin ESBam.
Bottling my first brew!
That went fast flb, wow! You’ll be sharing your experience with other rookies before you know it!
No brewing this weekend but transferring a Dort into a fresh keg and dry hopping an IPA for my Memorial Day weekend party. Going to throw some steaks on the grill later.
Mild tomorrow. Got to transfer some meads too ;D
Tomorrow morning an all castle Pilsner and an all MO lager
Brewed up a batch of american amber. We’re changing our routine up a little. Going to brew consecutive batches of the same brew 3-4 times to dial in consistency. We’ve been brewing a lot of one offs lately and now its time to get back to basics.
Sunday I brewed a Pale Ale and a Agave Wit.
I got a book “Brewing Classic Stules” for joining AHA last week. And as much as I would like to brew ever one of the recipes in this book I pick a Northern English Brown Ale. The Nutcastle on page 151 made me stop reading and go to a LHBS and get all the listed supplies. But it will be all grain not extract.
Chiming in late - snuck in a Belgian dubbel (1.063) between Saturday chores. The mash went three hours because I was running errands. Split 6 gallons into two batches - one Ardennes (Achouffe), the other Belle Saison dry. 12# Maris Otter, 1# Munich, 0.5# special B, pale chocolate (2 oz), 1# dark jaggery palm sugar. Kept it honest with 1.5 oz. Styrian Goldings at 60 min, and 1.5 more at 45, but then threw in 1 oz Mosiac at 5 min for fun.