No brewing for me, but holy cowbells a lot of scrambling around to get last minute things done for the NHC.
My first attempt at parti-gyle. An imperial stout with first runnings and a brown ale with second. Cold steeped the dark and crystal malts to add late in the boil. Should be a long but hopefully good brew day!
No brewing per se, but racking & crashing the “express” IPA, ramping down the Oktoberfest from a D-rest, serving a Nut Brown at my cousin’s birthday party and cleaning kegs. Maybe it’s time to make that vanilla creme soda for the kiddos.
Cream ale for the hot weather.
I don’t think I will be brewing this weekend but maybe I will do a table saison on sunday just for the heck of it. don’t really have room in the fridge for another fermenter but I guess I can get away without it on a saison
Going to do a Saison to be oaked and an amber ale all from one mash.
Preparing for my journey across this great continent to NHC in Seattle. No brewing this weekend or next…but plenty of tasting in Bellevue. 
Brewing a Polish Steam - basically a California Common grain bill, but with Polish Marynka hops.
My fermenters are bone dry, and all I have on hand are a few random bottles of an Amber Ale and an Irish Red Ale, not cutting it for the summer months. Time to get cracking on an easy drinking beer, so i’ll be doing a hefeweizen on saturday. Doing the yeast starter tonight.
No brewing for me until after NHC, but I will be pouring for a local brewery at the Washington Brewers Fest on Sunday, along with another club member.
Just sparged out an Old Speckled Hen wanna be…color looks good.
Boil beginning…I just do not own any English type hops…using Hallertau GR.
Lyle’s Golden Syrup…
It is going on a 2112 yeast cake garage is still cool enough for cali lager.
start the brewing weekend early!
I get to help with the first ever collaboration brew at Southern Brewing Supply’s nano brewery. I will get to see a lot of new Blichman tools in action.
I may brew a dunkel. It will be my second attempt at decoction mashing.
After a one month hiatus due to a crazy work/life schedule, I’m going to brew a vienna lager with amarillo finishing hops. Going to call it Verano Companero. 8)
i have no idea what to brew this weekend! i have an empty carboy sitting here sanitized and stoppered, but no clue what to put in it. i’d like to make something that matures quickly so i can have it ready for a big campout in 6 weeks. any ideas to throw at this extract brewer?
I just brewed a session ale, 6 lb golden light DME .5 C77 british crystal steeped bravo hops to bitter to your desired level (I went to about 26 IBU with the bravo) and then a bunch of hops (I used amarillo cause that’s what I had) between 15-flameout with a 15 minute hop stand at the end. I was drinking it in just over a week (I keg, bottles would take longer) I used US-05 but a more floculent british yeast would be good to.
Blackberry weizen is sitting in my bottling bucket as we speak. Once that’s done I’ll probably take a few weeks off from brewing to focus my free time on the garden. Of course if I go through most of my homebrew supply at my son’s birthday party next weekend then I may need to brew sooner than expected. And that’s never a bad thing
Family is in town this weekend to go to a wine festival.
So got ahead of the game and brew a Hefe yesterday. It was a great brew day.
‘hop stand’ isn’t a term i’m familiar with. elaborate? pls/thnku!
A hop stand is when you let you let your wort sit after flameout before chilling to let your late/flameout hops steep. You will still isomerize some alpha acids, but it is mainly to extract more hop oils to increase the hop flavor and aroma. Since your wort isn’t actively boiling, the volatile hop oils aren’t being driven off quite so fast and more end up in your beer.