Yesterday I planned on a Summer Cream Ale. The plan went a little astray when I took my fist reading in the boil. It was way high. Started scratching my head to figure out why only to discover the recipe was for 7.5 gal not 5 gal.
No worries, just ran the boil as planned then added back extra water to get to my SG of 1.052 and split the batch. 5 gal with WLP080 and 2.5 gal with WLP013 (only thing I had saved from earlier batch).
Brewed a CAP with the Huacek’s today, as part of their 4 brew Sunday. Can I say it was fun?
If you have been to NHC, you would recognize Joe and Andy.
Fixed that :) I can’t believe they did 40 gallons today, but it helps when you have 2 mash tuns and kettles.
My bad.
Along with 2 mash tuns and kettles, a jumbo HLT so there is always hot water.
They had 100 gallons brewed for the Octoberfest party, now 140. They have a lot more to brew. When you coming?
I thought I had a busy weekend, until I saw some of your schedules - I made 10 gallons of pilsner on Saturday and racked out of primary to keg 25 gallons (2 ten gallon batches of pilsner and a dopplebock 5 gallon) then on Sunday I brewed 10 gallons of an amber lite lager, racked 10 gallons of Flanders Red to an oak barrel (5) and a glass carboy (5), racked 5 gallons of a dry cream ale to keg, adding malto dextrin (needed a little more body) and corn sugar (priming) in the keg, and thoroughly cleaned my system, while smoking two racks of ribs. Harvested yeast from all primaries. It rained, so I didn’t get to the yard work…but the wife is out of town, so no worries there.
First day of vacation. Was going to paint the house but it’s raining. Lost my cream ale to a broken spigot so maybe I’ll be brewing a cream ale today. Might bump up the ibu and call it a blonde
I brewed a helles yesterday. 5.25lbs pilsner, 1.75lbs munich 10L, 4oz acid malt, spalter to about 18IBUs, and 34/70 yeast. RO water, with enough calcium chloride to get to 50ppm calcium. Excited to see how it turns out.
I brewed and all Citra IPA. 1.068 with 74 IBUs. Fermenting away today when went home for to check on it, I mean for lunch. ;D
Too hot. Was gonna brew 15 gallons of Lambic wort but I’ll just relax and wait till after the conference.
I kegged a 10 gallon split batch of Premium American and Mexican Lager on Friday. Saturday brewed an APA hopefully along the lines of a Mirror Pond. Hit my numbers and volumes spot on so was pleased with that.
Haven’t been able to brew in a while and I am jonesing to. Good thing I have a saison, imperial IPA and bo pils on tap. Maybe once NHC is over I’ll get a chance to brew.
+1
Brewed 10 gallons of Saison the weekend before last, but it will be a few weeks before I can brew again, due in part to NHC duties.
Not complaining though. Looking forward to NHC this week. 
With you on that Dave. I need a hoppy beer, bad. IPA is next, may be after Independence Day weekend. It’s been a busy summer so far.
Too hot for brewing today, so I’ll be getting a batch of strawberry mead going instead. My black currants were starting to ripen up last I checked, so some of them may end up in the mead as well.
Brewing a second go at a Nelson Sauvin Saison today. This time with WLP 565 instead of WY3724… I gotta get this one done a bit quicker than 4-5 weeks. It’s for another homebrewers bachelorette party the first weekend in August. First rendition of this Saison kicked the keg in 14 days.
I’m gonna do another version of the same this weekend, but this time as per Wyeast’s response to you. Curious to see how quick it gets to FG at that temp. Never lasts long for me either !
Amanda,
What is your hopping rate and schedule if you don’t mind me asking. Plan on doing a few saisons this summer and Nelson’s are one of my favorite hops!
Thanks!
Friday I brewed 10 gallons of Helles/Kolsch:
OG 1.062 (kind of overshot that) :-[
13 lbs. Weyermann Bohemian pilsner malt
7 lbs. Global kolsch malt
1 lb. Best munich malt
1 lb. Weyermann wheat malt
4. oz. Weyermann acid malt
Mashed at 152°F for 90 min
2 oz. Hallertauer Mittelfrueh 60 min
1 oz. Hallertauer Mittelfrueh 30 min
Split the wort into 2 carboy fermentors, using two yeasts I have never used before: WY2575 Kolsch II and WY2352 Munich Lager II. Both are fermenting nicely at 62° and 52°F, respectively.
I brewed a 7 hop APA on Tuesday and a Kolsch yesterday. I’m now maxed out with 4 lagers in the chest freezer at 34F (still on the yeast), 2 ales under my bar at 65F and the Kolsch in my wife’s commandeered wine cooler at 60F. 8)
Dave
Just started the boil on a NW Red.
5# MO
4# Washington 2 row
152 mash for 90 min
Steeped 3# Carared in sparge h2o
FWH 1 oz Centennial
15 min 2 oz Cascade
1056 at 65° for ~21 days till FG and no acetaldehyde detected
1 oz dry Willamette 4 days in keg
15Psi at 65° 7 days
So far not sure it will be as red as I want. Might add a few oz of chocolate next time