Nothing for me… it’s all NHC, all of the time.
For those of you not crazy enough to be in Seattle?
quality testing for me this weekend.
Monday’s my birthday, I’m off from work and brewing up a pseudo-Oktoberfest with Wyeast 2124 at ale temps. Can’t wait.
No brewing. We have a batch of Amber to keg up and I just got a beer gun. Gonna test it on a few bottles this weekend.
Brewing up a belgian strong golden on Sunday.
brewery shut down this weekend.
off to see my oldest in oklahoma before he goes back on the flight line next week.
then rewiring the electric kettle and figuring out new chiller configuration.
things go well dusseldorf next weekend
No brewing. I have four fermenters (five, if you include the sauerkraut). going right now. Berliner Weisse is souring, Bohemian Pilsner is lagering on primary yeast, Saison is in primary, and Bass clone in primary (did I mention sauerkraut? ;)). Will be out of town anyway.
Trying my hand at a Russian River Blind Pig IPA Clone.
Since this is oaked and an IPA that should be enjoyed somewhat young, when should I add the oak chips? I was thinking just after the krausen collapses but before I DH… Thoughts?
Witbier for me. If I didn’t have a wedding to go to, I’d probably brew an IPA too.
FYI RR no longer uses oak in Bling Pig. That is there old recipe from years ago. So if you are looking for a clone of what they do these days Zymergy has recipe in this months mag.
No brewing this weekend the conference. Brewed a Brown Ale on Tuesday though.
Its RIS weekend!
Tweaking my recipe from last year, plus padding the efficiency/yield numbers a bit to have enough for splitting and aging on fruit/oak.
Hopefully kegging/tasting a split batch of English mild. Testing 1469/1968 for future batches of cask ale.
Saturday, Porter for the Club only in August.
Cool, I just got the latest issue last night and havent had a chance to skim it yet.
Your right, I found an old recipe and was planning to do a split batch with/with out the oak.
Going to make my second attempt at decoction. This time with a Hefeweizen.
I also plan on hitting a tap room or two in the thriving metropolis of Birmingham, AL Friday night.
No brewing, but will be serving up a bunch of my homebrew at a cookout for the first time. Got to taste the weizens first tomorrow to make sure they’re carbed up enough. Didn’t brew anything for the light lager crowd though, so I’ll probably need to get some Red Stripe or Harpoon Summer for them.
I hope to brew an all grain Willamette hopped pale ale. Weather permitting.
Rebrewing my spelt saison. I think I finally have the recipe dialed in to where I want it. It’s only been two years in the making.
i’m brewing my 100% brett apricot pale ale this weekend. the recipe is still a work in progress.
I probably will not brew this weekend, but midweek I think I will brew the colonial spruce big beer that I spoke of on last weeks edition, and put that on the yeast cake of the 1.045 wheat ale I brew yesterday on the solstice, as sort of a starter.
What’s your method/recipe? I’m really interested in doing something similar but had my ideas shot down by my buddy who is self-proclaimed lager expert. Is it possible to brew an ale that looks and tastes pretty close to an oktoberfest? I just don’t have the ability to lager at the moment.
Oh, and happy birthday!