No brewing. Heading to the Autumn Brew Review here in Minneapolis on Saturday. Going to the Twins game on Sunday (I seriously hope they serve more than Bud on the Budweiser pavilion). Kegging a Helles and an American Amber in between. Also might get ingredients for a biere de garde I’ll be brewing in the next few weeks.
No brewing this weekend. We are having Oktoberfest on Saturday. We know it’s a little early but school stuff is taking up every other weekend. Taking tomorrow off to cook (pretzels and tavern among other things).
Paul
Absolutely, they will . . . Bud Light.
;D It’s funny, I knew someone would respond with something like that as I was typing it!
I did doublebrew of Bohemian Pilsner today.
Now I have 345 gallons.
It took me only 12 hours with cleanup.
Doing the Sharkbite Red clone. I have to ease myself off the lighter summer beers in preparation for the stouts and porter of winter.
Managed to squeeze a nice kitchen sink Blonde Ale out of leftovers lying around for tomorrow, then I’ll knock out an Irish Red on Sunday. Technically they’re both just starter beers for the Imperial IPA and RIS I have planned for later.
Going to try to brew at least twice. Mashing an APA right now and hopefully doing an English Bitter tomorrow.
Cool, who would’ve thought to use rye in an IPA.
Let us know how that rye extract works, I love seeing more of these specialty extracts. I’m going to brew 1gal batches of extract beer on a hotplate in the old folks home some day and I want quality.
Imperial black rye saison on Sunday!
The oatmeal porter and the bitter that I mentioned last week got put off until tonight because of a delayed shipment. The porter is boiling now, and I’ll stay up late to knock out the bitter.
Bottled up the 2011 Burial Chair tonight, my second annual Wee Heavy that I brewed in April. OG 1.126, FG 1.033. Tasted delicious. Should be ready to enjoy just in time for Christmas.
Lampshade Porter, today.
Brewing a fresh hopped AIPA with homegrown hops!!
Today drinking, countdown one hour and 6 minutes, a sour elderflower saison and an all Citra IPA that we made for a friend’s house warming party.
Tomorrow, since it’s getting cooler here in VT, Oatmeal Stout that I may split when bottling and add coffee the way that Mikkeller does for their beer geek breakfast in last month’s BYO.
Was going to do a saison and a stout but the Mrs. didn’t want me to brew today so just tomorrow. Now we just got an invite to a halloween party so I think I’ll change it and take a shot at 10 gals of Pumpkin Ale to take to the party.
Was going to brew a Smoked Porter for our club’s winter warmer competition, but I ended up spending the day on the community orchard pressing apples with the exciting new hydro-press. I came home with enough juice to keep me in cider for the next year, and there’ll be yet more to come.
That’s seems like a day well spent.
I brewed a simple Southern brown ale yesterday, pitched my Bedford platinum strain starter this morning.
Cider sounds good, I’m going to call the local orchard and see what they have.
Lennie, you might want to wait a while. Here in Michigan the best juice for making hard cider is had after we have a frost(s) to set the sugar in the apples. That is what the orchard people say.
Our club will do an activity with a local orchard. Maybe 4 pressings this year. The day has not been set, but it will be the last weekend of Oct. or the first in Nov.
We will also pick up some juice from the famous Hill Brothers Orchard near Grand Rapids. That will not be available until after Nov 1.
Might be later in your area. Talk to the orchard owners. See if they have any knowledge on cider and the blends of apples that they can do.