That’s about how it is with my regular house IPA, though 8 weeks instead of 4 due to batch size 
- giving the rye IPA another chance - haven’t liked many rye beers I’ve had, so I’m giving this one another chance.
Will let you know how it goes.
Nothing this weekend-We have a nice little cast conditioned beer festival here in Bend, OR this weekend. http://www.thelittlewoody.com
Next week-IPA using the hopback.
Cheers
Bil
Brewing a fresh hop amber with cascades and centennials.
Mango Wheat Beer on my Brutus 10. However, it’s 105 today. I went to the Home Beer Wine Making Shop in Woodland Hills CA where is was a whopping 113 degreees! That’s too hot. I hope it’s not that hot in a couple days.
I also need to brew something for Halloween.
My wife and I are heading to Hunter, NY to see my cousins. One cousin flew there to stay for the week before they both go off to Scotland. I’m bringing two six-packs of assorted homebrew (Bourbon Oak Strong Ale, Tongue Splitter, X9-A, Alte Strasse, Smythicks and Craft Beer Wheat) plus a loaf of homemade whole wheat bread as a host gift. We’re looking forward to cool mountain air.
I hope to check out any brewpubs in the area too.
Seems like every once in a while I run across someone who just doesn’t like rye beers. Not a big deal…you know how I feel about wheat beers!
That’s a great idea - I think I will make a little soda - thanks!
Brewing an English IPA Sunday. Grains are crushed. Hops are measured. Starter crashing in the fridge. 
American Brown brewed yesterday with minimal hiccups. 10+ gallons in my fermenters sitting tight at 66-67F. Split yeasts and fermenting 1/2 with WLP001 and 1/2 with WLP007.
Oktoberfest carbonating now.
California Common and a mystery hop bitter
20 minutes from knock out on a traditional bock. This is the second brew in a row with no problems. Unless you count overadjusting the pH too low. The Kolsch from two weeks ago went into a keg and a carboy today also. I feel like I’m getting something dsone! And tomorrow is a Holiday!
Wouldn’t you know it? While I was in here typing the propane tank emptied. A few more minutes until knock out…
You realize you brought that on by saying “This is the second brew in a row with no problems…”
Brewed an ordinary bitter, and looking to keg my first Saison tonight. Maybe I’ll brew tomorrow and reuse some of that saison yeast.
Brewed a Scottish 80/- on Saturday afternoon. This will serve two purposes. It will be served at a Nebraska Stroke Association benefit auction and beer fest next month. Our club always serves a couple kegs of beer along side of all the commercial breweries and distributors. We also seem to win the people’s choice award for the best beer every year.
The second purpose of this beer will be to give me a yeast cake to use for the wee heavy I plan to brew in a couple weeks. On Monday I plan to make a cider.
Wayne
My last attempt at an IPA came out as more of a pale ale, my last DIPA came out as more of a strong IPA (my first partigyle batch), so tomorrow is going to be an IIPA and if time permits and American Wheat or Standard American Lager (6 gallons). If I do the lager I’m gonna broke it down to 3-2G batches for secondary, one with no additions, one with a dry hop, and one racked onto raspberries (for the ladies).
Mashing this small batch as I type.
3.5 gallons
Amount Item Type % or IBU
5 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 83.33 %
1 lbs Rye, Flaked (2.0 SRM) Grain 16.67 %
0.25 oz Apollo [17.50 %] (60 min) Hops 23.0 IBU
0.50 oz Amarillo Gold [9.50 %] (15 min) Hops 11.2 IBU
0.50 oz Amarillo Gold [9.50 %] (5 min) Hops 4.5 IBU
1 Pkgs French Saison (Wyeast #3711) Yeast-Ale
OG 1.051
IBU 39
well, if the beer tastes like the wort does, we have no problems here! little efficiency woes which is odd for me (I’m german afterall) and hit 1.068-9 but I actually drank the whole wort sample!
Got high hopes!
BTW - I used Rahr Pale Ale malt for the first time - I used 1.038 as the expected - what do you guys use?
Brewed the Last of four beers for my annual “OktoBEERfest!” - a Bavarian Hefeweizen - and racked10 gallons of Helles for lagering. The Märzen and Düsseldorf Altbier are ready to go.
Just put it to bed, a 1.060ish English IPA called “Buyer’s Remorse”. The beer will serve as the yeast starter for the Mortgage Killer 30 year brew.
Good day to brew!
And on the plus side our landlord’s gardener showed up while I was brewing and despite the language barrier he totally understood I was brewing cerveza and then downed three smallish glasses of my 10% Saison while declaring it good!