Whatcha doing with the kettles this weekend?
Last weekend I made a wild Oat ale (and split the 11 gallons in twain with the second version getting the new Candi Syrup 90 and French Saison yeast’s onboard.
Probably just do some maintenance type stuff this weekend.
An obscure, all-but-extinct german ale called lichtenhainer.
Ok, you can’t just run away… details on this “I’m not dead yet” style?
+1 I’m very interested!
I’ll be brewing a Helles and kegging Oktoberfest. Das Leben ist gut!
ok, ok.
Long story… the wife wanted another kriek. I told her she had to brew it. At the same time, she’s been reading “Smoked Beers” by Daniels and Larson, so the obvious next step was, “what about something sour and smokey?”
I say, “hmm, interesting.” A quick and simple google search of ‘sour smokey ale’ came up with several nice pieces on this beer, popular in the late 1800’s in the Thuringen area of Germany (not far from Leipzig, home of Gose).
It’s kinda like a berliner weiss, except with the addition of some smoked malt.
Low and behold, I looked on my shelf at my copy of (yet unread) Brewing With Wheat by Hieronymous and there’s some descriptions and even a recipe in the back.
Here’s an interesting piece from the Shut Up About Barclay Perkins blog… Shut up about Barclay Perkins: Lichtenhainer
Here’s to experimentation! Who knows… this could get big. 
nice!
I’m going to bottle my first iipa. i’m not sure what i might brew yet. have a decent amount of chocolate malt left over from a run of porters and a fair amount of pilsner lme i should probably use up. and plenty of 7 different hops. maybe a black apa or ipa?
or cascadian dark ale. whichever one it is.
Imma brew for the first time in months, I think. New chest freezer for ferm temp control ought to be at my house tomorrow and I already got the Johnson controller. Thinkin’ of brewing the Bell’s Oberon clone I’ve been meaning to brew for months. Only 3 gallons, should be gone for when it’s time for fall beers…maybe…Might have to wait on brewing that…damn.
Okay, so maybe I’ll brew a pumpkin beer and a moktoberfest in the same weekend.
I’m brewing a tripel in the morning and if all goes well, an amber in the afternoon. Lake Michigan is pushing 80 at the beaches, so I think I’m going to need to break out the ice water recirculating pump setup.
I decided my weekend starts tomorrow, and I’m going to kick it off by brewing a batch of Irish Stout, unless something else tickles my fancy between now and weighing the grain.
I flip flopped. I was gonna brew the Sorachi Ace Saison last week, but decided to do the Bier de Garde instead. So, I’m doing the Saison Saturday. I tweaked the recipe one more time after re-reading the section in Farmhouse Ales that was written by Yvan De Baets. :-\
Split batch . . Wy3711 and T-58.
Kegging and cleaning kegs this weekend and recovering from a couple successive summer travel weekends. Back to brewing next weekend.
No time to brew, but I have 3 kegs to clean, and a saison to rack into one of those kegs.
I’ll be brewing an Amber this weekend, along with kegging my Pumpkin Ale I brewed a few weekends back.
Have to work Saturday and plan to bottle a Belgian Quad on Sunday. No brewing this weekend.
Forgot to add that I’ll be building a second portable kegerator this weekend too. 8) I built a 2.5 gallon “coolerator” a few years ago. The new one will accommodate 5 gallon cornies.
I wouldn’t mind hearing your recipe if you feel like sharing. 
Brewing a batch of Amber Ale on Friday night. Not that it matters, but this will be my first night time brew session and on a Friday night no less. Things could get rowdy!
EDIT
I had it here, but moved it to the “Beer Recipes” area . . .