Made a batch of ginger wine for a friend yesterday, then brewed 10gal of Best Bitter. Buddy and I brewed a 15gal batch of IPA today. Bittered with Galena, then late additions were Cents, Columbus and Chinook with lesser amounts of Sorachi, Simcoe and Citra. I intend to dry hop with Sorachi.
Might brew a batch of blonde tomorrow for a strawberry blonde ale.
I am brewing Absolutely nothing this weekend! I’ve taken Lent off from drinking alcohol, but not brewing it - so I have three kegs full of beer ready for my Easter celebration tomorrow! An APA, an IPA, and a Stout. I’m going to have to wait till one of them kicks to brew again.
I’ll be bottling this weekend, but not brewing.
I have two batches ready to bottle: a light citrus ale which is a kinda sortofa bastardized version of a Peeper Ale clone recipe I found, and a porter I concocted from the leftover odds and ends from previous brews.
Interesting, in that I rarely stray very far from the recipe I’m making, let alone brew without any recipe at all. Can’t wait to see how these two turn out.
I made a pilsner thing with Duvel Yeast and some Sterling Hops.
1.050 O.G. and will add 1 lb of Candi Syrup near high Kreusen.
On Saturday I’ll be brewing 10 gallons of a recipe that is pretty much Tomme Arthur’s Dubbel as found in “Brew Like a Monk”, with one fermenter getting WY 1214, the other getting 3787.
The flameout addition of 10 oz of dark raisins will first be caramelized in a hot metal pan with a splash of cherry port with brandy, and then pureed in the blender before adding to the kettle.
Additional sugar will be 2 lbs of D2 Belgian Candi Syrup also added at flameout.
Sunday I’m showing a couple guys how all grain rolls. Tripel, which reminds me I need to get a couple starters going tonight
Kolsch or saison. Will decide this afternoon.
German Pils hopefully, time permitting.
brewing up an IPA this weekend. I never really brew IPAs but in the last few months I’ve been having fun with it. I’ve got a whole sack of munich and most of a sack of 2 row so I’m scheming for sure. got some farmhouse ideas in the planning stages, which is good because I need to ramp up the sour program again.
I’ve just gotten into making sours this year. I have a Flanders Red and an Oud Briun aging. I plan on making a Berliner Weisse next weekend.
I used to brew IPA all the time. Anymore, it’s once every 7-10 batches. Mostly German styles nowadays. This weekend I’m brewing a Munich lager, for lack of a better style guideline. It’s basically 70% Munich type I, 30% blend of maris otter and Best pils (left over grain). Hersbrucker hops, and Czech pils yeast. Should be like a darker, maltier helles. Or a lighter Marzen. Supposed to be around 7 SRM.
I had a few German commercial helles recently and several of them were basically Oktoberfest biers. They were nearly amber and very Munich-y tasting, rather than pils tasting. Weihenstephaner is still the benchmark for me.
Brewing up the trusty american blonde with lemongrass and lime zest. If I did a crowd pleaser, this is it.
Just kegged a beer for the first time last night - a very nice looking Märzen. It’s very hard to resist the urge to rush-carbonate it, but I figure it’s better to go slow my first time 
Finally going to be brewing my Mo Pils (Bo Pils with Motueka hops) on Monday. And (if mother nature cooperates), I’ll be planting my peas and early veggies on Monday as well.
Your first kegged beer will last about a week. At least that was the case for me 
:D No kidding ! It was easy to count bottles when I started brewing, but that first empty keg gave me a look of disbelief on my face. I could’ve sworn it ought to be half full !
Man I am so stingy that I am usually trying to kill a keg over the weekend so that I can fill it back up with something ready on Monday. I have beer conserving skills I suppose…
This is more what I’m afraid of - that I’ll run out of kegs because I’m not drinking them fast enough. Now that I’m kegging I don’t have to drink a full 12oz at a time.
Yeah , back in my twenties it was more likely than not that the keg got drained in a big weekend bash. Now I have to give it away or have people over to free up keg space, since I brew a lot more than I drink. Make friends with all your neighbors - mine help empty my kegs pretty regularly !
I never want less than 12oz unless I’m sampling a new batch, gauging its readiness. I never understood that aspect of it. Who wants just 2oz of a beer? If it’s good, pour a damn pint and quit bein’ a wuss! Or if you bottle and someone wants a sample, pour them 2 oz and pour yourself the rest. Beer isn’t that hard to drink, is it? I’m thirsty for a beer on a friday afternoon, can you tell?
Other than that, I like kegging because it’s just easier and cooler. I still like to bottle hefes though for the yeast sediment, because they usually clear a little more than I’d like in the keg.
+1. When I keg a hefe, I rack a small amount of the yeast into the keg with the beer, being careful not to get down into the trub. And then every few pints, gently rock the keg to stir up the yeast. Works pretty well.