What's everyone brewing?

[mumblecrunch]

Brewed up my Boxing Rock Challenge beer today

I finally got mine done yesterday after stomach flu destroyed last weekend on me.

Obviously chose a style I thought has a chance of being ready in three weeks

something barrel aged ? lol

Aw man, can't surprise anyone anymore...

The real trick with the swish barrel is going to be keeping it under 9%...

[jacinthebox]

mmmm...swish

[KB1138]

Doing up a historic Single Stout Porter today

[jacinthebox]

Guess the infection bahahaha

[MikeRobar]

Just getting back into it after a few years... still a rookie kit brewer, lol! Just started a FestaBrew WC IPA kit, as lots of folks really seem to like them. I need a filler in between brewery visits. I see lots of differing opinions on primary vs secondary, temps and length of time. I'm keeping notes and figure Ill work the middle ground. 5 days in primary, 2 weeks in secondary then sugar and bottle, conditioning for another 2-3 weeks. all around 70 degrees. I'm on day 4 of primary, if anyone has suggestions to alter the plan I'm all ears. I'm hoping this one turns out, gonna do another kit and maybe try dry hopping in secondary... suggestions on amount and hop varieties?

[RossBee]

Did 10 gallons of Black Garlic Porter. Smell coming off the fermentor is incredibly interesting, almost like Soy Sauce or Maggi.

[KB1138]

Making a lager today. Small Maibock with a bit of Rye added. A Ryebock if you will

[jacinthebox]

Making some summer beer. Dark cherry berliner

[spuds]

Feb 2017 random
Original Gravity (OG): 1.051
Colour (SRM): 10.2
Bitterness (IBU): 18.7
52.43% Maris Otter Malt
33.71% Munich II
9.36% Wheat Malt
3.75% Amber Malt
0.75% Chocolate
2.4 g/l Cascade (5% Alpha) @ 60 Minutes (First Wort)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 16°c with East coast ale

2017 Edmond Fitz
Original Gravity (OG): 1.051
Colour (SRM): 25.2
Bitterness (IBU): 37.5
37.24% Maris Otter Malt
37.24% Munich II
4.66% Caraaroma
1.86% Chocolate
2.23% Black Malt
3.72% Amber Malt
13.04% Wheat Malt
2.4 g/l Cascade (5% Alpha) @ 60 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 16°c with saf ale S-04

[sheppard107]

Bottling the milk stout I made a few weeks ago. Split it into three lots, two of which are flavoured with extracts made from a pair of David's tea (Chocolate Covered Almond and Coffee Puerh) from my wife's tea collection.

[Lisa J]

Brewed up a Cascade SMaSH last weekend, a Smashbomb Atomic IPA clone, and a Hefeweizen (which will get racked onto blueberries) this weekend. Kicking off a kettle soured Cherry Berliner Weisse on Thursday, and planning a Rye and Ginger IPA after that. We were getting pretty low!

[LiverDance]

Mashed in at lunch on my house red and looking to try and squeeze in an IPA tomorrow

[McGruff]

Brewed a Blonde Ale using Bru'n Water from Martin Brungard for the first time.

[LeafMan66_67]

Heating the strike water for a simple IPA. Beautiful day for brewing.

[LiverDance]

Brewing up a coffee porter today

[BBrianBoogie]

Managed to sneak an IPA in ahead of the snow

[jacinthebox]

Kegged a cherry berliner last week. I left the yeast bed with 2l of wort behind in the carboy. I checked the carboy last night (was going to finally clean it)...and it appears to a Brett pellicle growing nicely on it. So I transferred the wort into my 5l flask, added a couple litres of fresh wort, and a lb of frozen raspberries. I'm going to see what I can get to grow. I'll let it go for a few months, see what it turns into. I'll grab a few photos once the pellicle starts growing again.

[jacinthebox]

I'm also going to be brewing a no boil sour this weekend.

[Buccaneer]

Been pretty busy the last couple of months.

I'd read the Brulosophy article on quick lagers (http://brulosophy.com/methods/lager-method/, and also mentioned in BYO), so I wanted to give that a go. I should have used 2 packages of yeast instead of 1, but it mostly worked. The underpitch left some off-flavours that took some time to clean up, but the beer is very good right now.

Brewed up a smoked porter a few weeks ago to test pitching rates. That has turned out lovely. It's not going to last long at all.

On the weekend I brewed a faux-Helles, again to test pitching rates.

Camping season is approaching and I need to fill kegs and bottles in preparation!

[Halifax_Jeff]

Been pretty busy the last couple of months.

I'd read the Brulosophy article on quick lagers (http://brulosophy.com/methods/lager-method/, and also mentioned in BYO), so I wanted to give that a go. I should have used 2 packages of yeast instead of 1, but it mostly worked. The underpitch left some off-flavours that took some time to clean up, but the beer is very good right now.

Brewed up a smoked porter a few weeks ago to test pitching rates. That has turned out lovely. It's not going to last long at all.

On the weekend I brewed a faux-Helles, again to test pitching rates.

Camping season is approaching and I need to fill kegs and bottles in preparation!

The quick lager method works well. I did for me at least. I'll definitely try it again!

[amartin]

I've used it too, I'll be doing it again.

[Lucas]

I am brewing an Orval clone today. Hit my target preboil gravity and volume right on! Getting used to the new system.

[GAM]

Brewed an ESB. My numbers were all over the place. I think I need to re-calibrate my shit or stop trying to brew and do renovations with the neighbors at the same time.

S

[MitchK]

I am brewing an Orval clone today. Hit my target preboil gravity and volume right on! Getting used to the new system.

What's the new system?

I'm still waiting for the moving truck to show up with my old system...

[Cheesehead]

Brewed my attempt at an extract clone of my all time favourite beer yesterday, Bissell Brothers Substance. Can't wait to see how it turns out