What's everyone brewing?

[Jimmy]

Brave (stupid?) man, Jimmy!
I went outside to start the gf's car, and that was enough of the outdoors for me today.
At least you can hover around the burners to stay warm.

I believe stupid is the correct choice of words. All done & cleaned up now though.

[LiverDance]

Mashed in at lunch on a smoaked bourbon barelywine, chalmers and I are going to finished it up tonight after work.

[Seanstoppable]

Finally brewing again, though small 1 gallon batches while I figure out some space issues.

Bottled an IPA the other day, and brewed up a chocolate maple porter.

[GillettBreweryCnslt]

The beauty of still only doing 5 gallon batches is that I can do it in my kitchen. Might be a pain is the ass in summer, but oh so good in winter.

After tasting Garrison's Spruce Beer, I may brew up a batch of my own, but omit the maltiness and replace with hoppiness. Essentially do a 60-70-ish IBU Black IPA with a spruce/balsam needle infusion at flameout.

[mr x]

Going to brew a Belgian Pale Ale on Monday morning. Using 3711 and mashed around 158-160f.

[Jimmy]

Brewing a porter today, haven't decided if I am going to make it a coffee porter or not yet..

[homebrewcrew]

Just bottled my brown ale festa brew. Got a west coast ale from noble grape and a india pale ale 1840 on. These two are both from scratch or grains should be interesting to see how they turn out.

[Tony L]

. Essentially do a 60-70-ish IBU Black IPA with a spruce/balsam needle infusion at flameout.

Pretty well sure you need the tips of the Spruce from new growth and not from Balsom and you can only harvest them in a few weeks in the spring.
If you want pine scent, then go with Chinook for flameout.

I'm mashing an APA with Chinook as bittering and flavour and going for cascade for aroma right now... well I'm heating the strike water
New Years eve I did an APA leaning more toward an IPA using Chinook and Cascade... somewhere around 54 IBU

[JohnnyMac]

Just about to mash in a IPA kinda based on Rogue's Yellow Snow. Thanks to Rob D. for the Pacman.......

[Tim Gregory]

Was supposed to be mashing in a weizenbock right now, but somehow since my last brew day the lid on my mashtun has warped all to hell and won't even come close to sealing.

Looks like I'm going to Walmart...

[pet lion]

. Essentially do a 60-70-ish IBU Black IPA with a spruce/balsam needle infusion at flameout.

Pretty well sure you need the tips of the Spruce from new growth and not from Balsom and you can only harvest them in a few weeks in the spring.

For my spruce beer I picked the new growth in the spring. I know for the Garrison spruce they were picking in late November. Way more intense spruce taste with the older growth. I'm bottling my spruce winter warmer tomorrow. Pretty stoked about it.

[XmonikerX]

I brewed 4 times in December (which is a lot for me).

Primary 1 - Stumpzilla 4 (RIS)
Primary 2 - Stumpzilla 5 (Milk Stout)
Secondary 1 - Hefeweizen 2
Secondary 2 - Uni-Too (Belgian Ale)

[LiverDance]

Mashed in on a light lagerish ale at lunch. I'm making it for a friends chinese new year party. 80/20 Pilsner/Flaked Rice with some Saaz to about 18ibu's. I would normallly lager this beer but due to time constraints I'm going to use US-05 at a lower temp.

[whisle pig]

Hoping to brew my RyePA on Sun if time permits.

[Darkside Drew]

Starting on a few 1 gallon Rye IPA test batches to see how different hops taste. It's the first time we've done a Rye IPA and the first time we've done 1 gallon batches so I have no idea how it's going to work. But you know, trial by fire and all that!

[spuds]

Bottled the Basil Ale today and man that Nelson Sauvin and Basil smell delish, finished up 1014. Can't wait to taste in a month or so, hopefully kegging soon.

[sleepyjamie]

Making 11 gallons of a "Down Under IPA"

Galaxy + Nelson Sauvin

[mr x]

Sweet brewing going on. The yellow snow is a great beer. I don't know if they stopped making it, but it would be a good choice for premiere...

[Tim Gregory]

brewed my rye pa today but my efficiency sucked... might have another go at it next weekend

[erslar00]

Wobbly Plain Ale

All I can say is that the training wheels are off but the front wheel is shaking back and forth...

My second all grain attempt was as follows.

22 lbs Canada Malt Superior Pale Ale
1.5 oz cascade (7.5%) for 90 mins
1 oz of fuggles (4.5%) for 30 mins
70 mins mash, first 30 mins at 155f, next 40 mins at 149 (opened the lid on the mash tun and added a little cold water after 40 mins)
90 mins boil
OG was 1.052

I cooled it to 75 deg f. with an immersion chiller and racked it into 2 carboys. I added half a gallon of water to each carboy as I did not account for such a massive boil off... I then added Saflager S-23 to one carboy and placed it into my semi cold cellar which is at 53 deg f. In the other carboy I added Safale US-05 and placed it into my spare bedroom which is at 66 deg f.

It will be interesting to see how it turns out... I did a similar recipe a few weeks ago but used german pilsner malt instead and used double the hops... I will be making a run to NG shortly to get some carapils and choclolate malt to add some variety. I wanted to hone some of my skills before I went to crazy. IT was fun..

[mr x]

Awesome.

[whisle pig]

Mashing in on, Catcher in the Rye.P.A in about 45min or so.

[whisle pig]

Rye.P.A done,
OG:1.062
Wyeast 1332
we'll see...............

[erslar00]

Wobbly Plain Ale

All I can say is that the training wheels are off but the front wheel is shaking back and forth...

My second all grain attempt was as follows.

22 lbs Canada Malt Superior Pale Ale
1.5 oz cascade (7.5%) for 90 mins
1 oz of fuggles (4.5%) for 30 mins
70 mins mash, first 30 mins at 155f, next 40 mins at 149 (opened the lid on the mash tun and added a little cold water after 40 mins)
90 mins boil
OG was 1.052

I cooled it to 75 deg f. with an immersion chiller and racked it into 2 carboys. I added half a gallon of water to each carboy as I did not account for such a massive boil off... I then added Saflager S-23 to one carboy and placed it into my semi cold cellar which is at 53 deg f. In the other carboy I added Safale US-05 and placed it into my spare bedroom which is at 66 deg f.

It will be interesting to see how it turns out... I did a similar recipe a few weeks ago but used german pilsner malt instead and used double the hops... I will be making a run to NG shortly to get some carapils and choclolate malt to add some variety. I wanted to hone some of my skills before I went to crazy. IT was fun..

The ale yeast is actively working away doing its thing but the lager yeast seems to be activating in a much slower fashion than the Ale yeast. Is this normal, should I add another packet of lager yeast?

This is what it looks like after 48 hours. The temp in the cellar is still stable at 53 deg. thoughts?

[mr x]

My only experience with s-23 it had a long lag. I wouldn't get to anxious.