No brewing, but I’m taking the Anchor tour on Monday. I’m pretty psyched about that.
I hadn’t heard of that one. Sounds interesting for sure. I’m actually not to worried about alcohol tolerance. The 3787 should get well into the teens, if not low 20s, and over that I don’t think any yeast has an advantage over any other. Even washes for distilling don’t get beyond that. Plus I don’t think I can justify buying yeast just for something this crazy.
Racking and dry-hopping the results of last weekend. 10 gallons of pale ale (chinook + cascade, WLP001), and 6 gallons of IPA (bravo + chinook, WLP002). I was gifted a 15 gallon Tall Boy kettle, so I have barely enough equipment to brew both at the same time (gravity fed, batch sparge). Was fun to try, now I need brew boots.
Ron and I will be firing up the Brutus for an 11 gallon batch of German pils. I would imagine there will be some beer tasting and cigar smoking as well. 8) Philly beer week is here, kind of snuck up on me. Don’t know If I will be able to make it up.
No brewing for me this weekend.
Our club will be kegging BW from our club oak barrel and racking the Flanders Red we made on BBD in. Other than that I’m waiting for my New England Amber and Lobster Killer Red (yes, a lobster was sacrificed during this brew) to ferment out so I can keg and bring to NHC.
Attending the Magic City Brewfest in Birmingham tonight, then brewing up a Saison tomorrow. Should be a great beer weekend!
I need to bottle up the end of a batch of saison and keg the next variation. Working on a recipe bit by bit. v1 was Flaked Rye and a little wheat malt. v2 drops the wheat malt (cause I didn’t have anymore) and replaces the Flaked rye with a tab more flaked kamut.
That’s right. 100% Pils and WLP830 slurry from a Munich Helles. It’s going to be in the mid to upper 80’s and sunny tomorrow. 
Yeah, looking forward to it. I think a fridge setup is really what I’d want because I could store hops in the freezer, have bottles and kegs in the fridge part. It’d be a multipurpose appliance. But I already have the chest freezer and a Haier kegerator with a tower. I plan to use the current kegerator as a fermentation chamber and since I ferment in kegs, I can still get three in there. Win-win! Maybe someday I’ll still do the fridge conversion though.
That’s a nice idea but when I put the fridge downstairs it ended up being an extension of the kitchen. I have a few hops in the freezer and a few bottles of beer in the fridge door but the rest is claimed by SWMBO and the tax credits. I’m not sure how we went from 1 - 18cf fridge to a 24cf and an 18cf and still don’t room to lager a beer. 8^)
Paul
Maybe your basement isn’t scary enough. 
Ha! Man, that sucks!
[quote]That’s a nice idea but when I put the fridge downstairs it ended up being an extension of the kitchen. I have a few hops in the freezer and a few bottles of beer in the fridge door but the rest is claimed by SWMBO and the tax credits. I’m not sure how we went from 1 - 18cf fridge to a 24cf and an 18cf and still don’t room to lager a beer. 8^)
[/quote]
You need to be like me and have 2 fridges in the garage for serving beer and 2 chest freezers in the basement for fermenting/lagering
I don’t know what I am brewing yet. Tomorrow is the FOTR Iron Brewer day so I will decide when I show up and find out what the ingredients are. :o
Tonight I will be packing up my vehicle with my portable (somewhat) propane fired brew rig, racking 10 gallons of Saison into secondary, and hopefully if I have time working on my new electric brewery in the basement. Time for water leak tests.
Made 10 gallons of Flanders Red on Saturday and a 5 gallon batch of cream ale today. I am officially maxed out with 13 cornies, three 5 gallon batches in primary, and three 10 gallon batches in primary. Since I haven’t had a big group over in a few weeks, my inventory has grown considerably (especially with some of the aging beer that will be around for quite some time). But a neighbor donated his medium sized chest freezer to me, so I have that on a separate external thermostat at 35F for lagering in cornies and can use the other chest freezer solely for lager primaries. Not complaining, but I realize that lagers can get backed up with the time they take to become ready to consume, so I should be more mindful of having more ales in the rotation. Bottled 6 pints and a growler for my niece, so some of it will be enjoyed tonight while the family watches hockey after a full weekend of grad parties. Phew, I will be glad to get back to the desk tomorrow…
5 gals of French Saison and 5 gals of generic lager as a starter for a 20 gal German lager brew coming up in a few weeks.