So, whatcha doing? Me? Oh nothing much… just going to make a wild ale of some variety. You?
Hopefully harvesting some hops. 
No brewing.
Hopefully making the oatmeal pale ale I didn’t get too last weekend and bottling the wild rye saison.
Nothing again…hoping to get to the bottling and kegging I didn’t get to last weekend.
My wife and I are going to Philly and NYC for a few days. I’m looking forward to some beer/pub research.
I was in NY a couple weeks ago and ran across a stellar IPA called “Flower Power” from Ithaca Brewing. If you see it, try it!
I was in NYC last weekend. The local homebrewers (a great bunch, BTW) met me at Rattle N Hum near The Empire State Building. I think it was on 33rd between 5th and Madison. They have a web site.
Great selection! They had an IPA festival recently, so many were still on tap. They had 5 gravity casks and 2 hand pumps, plus something like 40 taps. I didn’t have food while there, but what I saw looked great (like a proper English breakfast).
Two big thumbs up if you’re in midtown.
If you don’t have Monk’s Cafe in Philly on your list, add it.
I’ll be bottling a dubbel and making a starter for next week, assuming I can figure out a day to brew next week. I’ve got a tube of WLP500 in the fridge that’s begging to be turned into a tripel.
Popping the cherry on my newly constructed HERMS rig with an APA; my first all grain recipe after doing extract for 6 years. To say I’m excited is an understatement…
First batch with the new direct-fired mash tun is gonna be an Oktoberfest Ale.
Repitching the yeast (WY3068) from a dunkelweizen, so probably a weizenbock. I am also considering crafting a gose with a mix of the german wheat yeast and some lactobacillus.
My first lager!! OktoberFest. A little late but should be ready by end of october.
I made the Gose recipe from the BYO magazine (couple issues ago) with wheat, flaked sea salt and accidulated malt. It came out perfect. If only it were my recipe. Was so impressed with the souring of the accidulated malt that I put it in a elderflower saison. Trying it today.
Doing another Kolsch.
I’ll be brewing something in the next week. Possibly another batch of Seamus, or maybe another hefeweizen. Those two plus another TBD (probably a pale ale) are next up.
I’ll have to give them another chance. The one time I was there I had the worst bartender I’ve ever had (and I have been to a few bars in my day). Normally when I sit at the bar I get a little faster service than at a table, but not with this guy. My first three choices from the cask menu were out (ha had to check with a server to find this out on each request) so I decided to get a sampler of 4 small glasses. 20 minutes later and he only had three of the four. I think he was stoned or hung over or otherwise unable to remember simple tasks, like glance at a customer on occasion.
My favorite pub in Manhattan is Blind Tiger in the W. Village.
Philly has too many favorite pubs. What a great beer town.
No brewing, but lots of packaging work to be done. I’m bottling my BoPils for the Pilsner Urquell competition tomorrow. I also need to transfer an IPA to another keg after hitting it with gelatin so I can transport it to my brother’s b-day party Saturday. And finally I wrap up the weekend with my son’s 6th birthday party Sunday. It’s a kids party, so plenty of drinking will be requied afterwards.
I have a yeast slurry to use, so I’ll be making either a faux pils/cream ale/Kolsch type ale or a brown porter (because I have a hankering for a Black Butte clone). Still stocking up for football season and a full crew each Sunday!
gonna bottle a batch of porter and brew a pale ale. pretty excited about this because it will be the first pale I’ve brewed.
Finally going to get to brew an Irish red I’ve been trying to get done for 2 weeks now.