What’s burbling? It feels good to have two things in the tanks. Feels a little odd that it’s two Saisons in a row. 
Maybe it’s time to brew that Impy Stout.
I think I’m going with a mocktoberfest beer brewed with hallertau hops and wyeast 1007. Hopefully it’ll be tasty.
Something Chouffe-ish with 3522. Haven’t decided between something kinda authentic or a Belgian/Am. IPA.
Sniffing airlocks this weekend.
I need to bottle my RIS.
An american brown (Moose Drool clone). Something simple and tasty (hopefully) to test out some system changes.
An American IPA. It’s a recipe I’ve made before with some minor changes to incorporate some judge’s feedback I got from a couple of comps last month.
Dogfish Head Indian Brown Ale clone . . Ringwood yeast
Making something strong ~10%. A DIPA with some Rye & 19 oz of hops (10 gallons).
that sounds pretty sweet!
no brewing here - periodically checking the ferm fridge with the fest going - “yup, still fermenting”
judging on sunday.
Congrats to your for judging!! I’m sure they appreciate it. I know we do at our comps!!
BTW. Here’s the Hops schedule. Should be somewhere around 100 IBU’s. ;D
Boil
1.5 oz. Magnum (14.7% AA, 60 min.)
20 Minute
1 oz. Amarillo (8% AA, 20 min.)
.5 oz. Cascade (5.4% AA, 20 min.)
1 oz. Centennial (8.7% AA, 20 min.)
.5 oz. Chinook (11.5% AA, 20 min.)
.5 oz. CTZ (14% AA, 20 min.)
15 Minute
1 oz. Amarillo (8% AA, 15 min.)
.5 oz. Cascade (5.4% AA, 15 min.)
1 oz. Centennial (8.7% AA, 15 min.)
.5 oz. Chinook (11.5% AA, 15 min.)
.5 oz. CTZ (14% AA, 15 min.)
10 Minute
1 oz. Amarillo (8% AA, 10 min.)
.5 oz. Cascade (5.4% AA, 10 min.)
1 oz. Centennial (8.7% AA, 10 min.)
.5 oz. Chinook (11.5% AA, 10 min.)
.5 oz. CTZ (14% AA, 10 min.)
Dry Hop (1/2 in each keg)
2 oz. Amarillo
2 oz. Cascade
2 oz. Centennial
1 oz. Chinook
hamiltont - where’s the invite for when its tapped?? yum!
A simple triple> 1.080 / 30 IBU / 9.5%abv with a huge puffy head ;D
Well thats the plan but really its a test to find where & why my efficiency has dropped ???
The wife is going over everything I do asking the hard questions and taking notes 
Cranberry Lambic finally!!
I hope that’s not including the dry-hops… 
We will be re-brewing our American Pale Ale. We submitted it to a couple competitions and are making a few adjustments to the recipe based on some of the judges notes.
Today I’m dry-hopping my Sorta Denny’s Rye IPA (don’t ask, many user errors). Don’t know if this weekend portends any brewing… wouldn’t mind a brew afternoon on the deck, if it’s not 50 degrees, but I may wait a week.
An oak aged oatmeal stout from the June 2009 Issue of Zymurgy, and a Tasty APA. Hopefully.
After work today, I’m brewing a belgian brown (w/ belgian strong 1388) which will then be innoculated with roselare (and probably a few bottle cultures) then dosed with port-infused oak and aging a long time. Can’t wait to try it in 3 years…
Ten gallons, split batch.
80% Pale Malt
15% Dark Munich
5% Crystal 60L
Bittering at 60 with Nugget
Willamette at 10 minute
ESB(ish)
Wyeast 1335
Willamette dry hop
Amber Ale
Wyeast 1450
Dry hop with citra and amarillo
I am pondering a touch of rye, but am undecided.
Hopefully Sunday I will be brewing MadScientist Witbier. Need a bigger pot though!