Heck yeah. Four day weekend and kicking it off right, brewing Jamil’s Robust Porte right now. What are you brewing
Kegging a BDSA tomorrow and checking in on a Motueka Pale too.
Brewing a Kona Big Wave Golden Ale Clone tomorrow with a friend who is brewing an IPA. It’s spring and it’s great to be outside!
My weekend started Wednesday. I brewed an IPA that day. Yesterday, I brewed a 10 gallon batch if a pale ale. I also kegged my cherry wheat. Interesting that Kona Big Wave was mentioned, because I have 10 gallons of my version of that fermenting. I currently have 25 gallons fermenting… All of these mentioned beers will be on tap at my wedding at the end if May.
No brewing this weekend. Finished the D-rest on a BoPils, just kegged it for lagering. Gonna try to brew a CAP or Cream Ale next weekend.
Brewing James’ Brown tomorrow, South Scotland Brown with Irish yeast and a mix of nut type special grains. Mostly golden promise with some brown, some victory, some pale chocolate.
Just tapped an Irish Red X. 50% golden promise, 50% red X. Waiting for it to settle a bit before photo, but it’s tasty. So far I’d say red x is like Munich but a bit more bite.
I’m brewing 2 IPAs and an RIS that I’ll add coffee to in a few months. It’s all 3 gallon batches, so I think it will be manageable.
Brewed an Adelaide sparkling ale today.
Gonna have to run and get some hose tomorrow. I have a sneeky suspicion that this porter is gonna require a blow off instead of an airlock. Jim what’s that red x you mentioned?
No brewing for me. helping out at a local comp tomorrow. Gotta get some stout in bottles for gifts and such. Always a chance I’ll get around to tasting the sours this weekend.
ESB for me. About time to get back to a “normal” style. :o 10 gallons, OG 1.058, 58 IBU’s, SRM 10
I had a Kona Big Wave yesterday for the first time - really good ale - almost lager like. I would love to see a clone recipe, as it had some very interesting esters that I’d describe as a medley of tropical fruit. I wondered out loud as to whether it was mainly a hop created flavor or was yeast/fermentation created.
Here’s what I did. I never had the beer, just took what I info I could get from the Kona website…
5.5 Gallon Batch
OG = 1.047
92% American Two Row = 8 lb 8 oz
5 % Caramel/Crystal 10L = 8 oz
3 % Caramel/Crystal 20L = 5 oz
FWH = 6 g Citra and 6 g Galaxy
10 Minute = 6 g Citra and 6 g Galaxy
0 Minute = 16 g Citra and 16 g Galaxy
White Labs Cali 001
Brewed a British Dark Mild Friday. Kegged an IPA and cleaned some other kegs as well. I have a couple other yeast starters going - I have a vermont ale yeast starter that I may brew a Double Sunshine clone with (From BYO) on Sunday. Yard work and gardening on deck today though.
No brewing this weekend. I’ve got a Brown Shugga clone in the fermenter that I just dry hopped. The beer tastes and smells amazing and is attenuating nicely from 1.096 to 1.025 using WLP002! I had my concerns.
I also cleaned 10 kegs using my “Mark’s Keg Washer” that I bought from Northern Brewer. This jewel has made a task I dreaded into something that’s almost fun. 10 kegs in 2 hours with about 9 gallons of water. Very efficient, too. Disclaimer - I have no association with Mark or Northern Brewer, I’m just a happy customer.
Bottled a bitter today. Gonna brew a kolsch tomorrow. Excited to see what it tastes like with Cologne malt.
Rebrewed the irish red today
I brewed an IPA last weekend so I’ll keg it next weekend and pitch something onto the yeast cake. At 3 AM I knew what I wanted to brew(it came to me in a dream) but now I’ve lost it so I have the rest of the week to figure it out.
No brewing for me unfortunately. I’ve got a Vienna I need to move into a secondary and bottle a Chardonay.
Just about to get started on my Pineapple Habanero Wit dry hopped with Citra. Should be an interesting one…