I think im going to San Diego tomorrow and pick some ingredients to make a Witbier, something refreshing for the summer.
good luck amigos!
and cheers!! saludd
At some point this weekend I’m brewing a Cream Ale. SWMBO is having her family in for Christmas in August(?) and I need something for lite beer drinkers.
Paul
Brewing a Black IPA right now and will start an APA later this afternoon. Also will be brewing a Dunkelweizen tomorrow.
I will be brewing up a batch of popcorn ale. My wife & I make it every year for a party we have at our place. It will be one of 8 different homebrews we will be serving!
10 gal batch of Saison, split with SouthernBrews. I’ll use some Agave in mine. Had the Agave Saison at Mother Earth when at the NHC. Would like to recreate.
MT
I had Lynux’s cream ale with US-05, it was the best cream ale I’ve ever had, hands down. No hesitation there.
Ok hefeweiss brewday yesterday; I remembered why I hate infusion step mashing - tough to hit the numbers 
- hit 113 for the FA, but wound up sac rest at 149 and had to pull an unplanned decoction on the fly to get it up to 154 but that took about 20-25 min to get together, so I probably had almost full conversion at 149 by the time I got it back in - oh well, it will still make beer.
Thanks for the vote of confidence. I’ll give a whirl.
A Kolsch.
Making an amber ale At the moment. Waiting for the sparge runoff and killing some time.
Wit was brewed yesterday. I forgot to make sure i had oranges around so I’ll have to add peel later in the week. I think I’ll drop an orange and a clementine into some star san before zesting with a microplane. Late hopping with Cascade to see how it combines with the orange and clementine peel.
Brewing a dampfbier tomorrow. Not very patriotic, I know. But very tasty! 8)
Busy brew day for me. I’m smoking three sacks of malt over alder wood chips for my friend’s brewery in Gainesville - we’ll make 10 bbls of smoked porter with it next week. I also smoked 5# for me and am currently in the boil of my smoked porter. I had to transfer my Berlinner Weisse to another carboy to free up a 6.5 gallon fermenter, and I kegged 5 gallons of HopfenWeisse that had been dry hopped with Citra.
Almost done. Still need to chill the wort.
A Citra red ale is now in the fermenter.
It was a busy day at WSBW…
20 Gallons of my “Kloef” which, if forced to pigeon hole it, would probably be a triple… lots of grain, sugar and a big asss starter of WY3787, OG 1.070- ish.
Things went well today. The brewhouse routine is settling down. More routine, less panic. Have some ideas for improvement of the process. Stay tuned for the mother of all chillers AND trub separators…
Brewed a Victory Prima Pils clone last night.
Brewed an all citra Pale Ale last night for a birthday party.
The lychee were a blast to pick, but a pia to peel. They are frozen solid in the freezer and the cell walls are rupturing (letting the juice out.) The kiawe mead is rockin n rollin in the stockpot/fermenter. The yeast are really looking forward to meeting the lychees tomorrow.
Just now started drawing off tails on the Very Old Dark Kilauea Ale. That’s been running since sunrise.
While the old dark ale was running I also made a batch of Kona coffee soap and a batch of coconut soap. You’ve created a monster Euge!
Just pitched the mother of all starters in four buckets of trippel… 8)
Ok, didn’t get to brewing, but I did clean and sanitize 21 kegs that I blew through at the NHC. phew!
I was able to brew 10 gallons of an unknown style. :
I say unknown because there was one pound of a mystery malt that I don’t know what it was. Forgot to label the ziplock. Anyway, Est spec gravity was 1.060, hit 1.061 when corrected on the hydrometer. Should be interesting…