25 replies to this topic

[ncbeerbrewer]

I am excited for this weekend. I am going with a large group of members from my homebrew club and another local club and we are heading to a local commercial brewery here in the area. Tomorrow we are brewing up on their brewery system a big batch of Saison and splitting it into shares for the members. I think this is going to be cool for first hand experience on how the big boys brew and will be nice to bring home a beer to ferment and enjoy. How about you, what do you have going?

[stangbat]

10g of my standard IPA. I always try to keep it on tap. My cousin is coming over to see how it is done.

[chadm75]

Brewing up my Dogfather IPA on Sunday...lots of Chinook, Centennial, Cascade, and Amarillo!

[CoastieSteve]

Yes, finally, a weekend with a 5 hour window and good weather... the APA will be good... so it is said, so it shall be

[ColdAssHonky]

Church of the Holy Mash Tun on Sunday. I'm torn on the recipe though. I want to do MLPA, but I also want to do a hopbursted APA with tons of Cascade and Amarillo.... maybe I should just sack up and do both.

[MAZ]

I've got an amber wheat planned using Wy 1007 and will keg the smokey brown ale if I manage to kill a keg.

[TonyBrown]

my brew night is thursday, and yes, last night i brewed... light american lager...

[wengared]

If i can, i will do a hefe one day and a tripel or dubbel the next,

[passlaku]

Brewed an American Amber, but hopped it like an IPA.

[matt6150]

Doing two 5gal batches back to back on Sunday, a witbier and a hefe. Also just got a new 50 ft 3/8 chiller I'm going to try out.

[HVB]

Blonde on Saturday and JPA on Sunday if I get around to freeing up a fermenter

[Mashman]

Brewing 15G of Belgian Blond. Mashman

[ThroatwobblerMangrove]

My weekend started yesterday - brewed an AIPA with almost 1/2lb of hops! (that's the most I've ever used so it seems like a lot right now).

[orudis]

I might brew a small beer of some sort, either a belgian single type beer or an ord. bitter.

[pods8]

Just getting up and getting my notes together but I'll soon grind the grains and mash in a cream ale.

[BFB]

Brewing a Hefe as we speak. Will be throwing a couple racks of baby backs on the WSM this afternoon.

[SchwanzBrewer]

Gonna make another MLPA and try to get it right this time.Cheers,Rich

[macbrak]

MD Homebrew Club Guild Party at the State Park shortly.

[earthtone]

thinking of doing a gluten free today.... toasted home malted buckwheat and red rice, mash with some aromatic basmati and mahogany/black rice cereal mashed. For extra fermentables to get the gravity up I have some amber agave syrup and some brown rice syrup. Going to make this a lager, we'll see how it goes!

[Pseudolus]

I brewed 14 gallons last weekend - 9 gallons of saison (was aiming for 10, still working out how to manage bigger batch sizes) and 5 gallons of BDS that went into the club's rum barrel. Doesn't look like I'll be brewing again until after NHC. Working on some ideas for my next batches, though. I've got a bunch of Amarillo, and will probably put that into a Gumball-head-like mid gravity wheat beer. (Thinking of doing no hops before 30 minutes on that one.) Then probably a porter or a stout, maybe the Obsidian recipe from a recent Jamil show. Possibly a mild or a bitter before that to get something with a quicker turnaround time and build up the yeast for the stout. So, virtual brewing this weekend, but no actual grain will touch water.BTW, I've got to heartily recommend the Wyeast "French Saison" strain. I like the flavors it produces (and especially the silky mouthfeel) and that it's so much less finicky than the Dupont strains. My latest batch started at 1.060. Six days later it's already down to 1.012. I'm going to keep the temp up around 80 for a few more days and will likely crash it and try to get the yeast to settle out over the week I'll be in CA. Idunno if Wyeast is going to make this strain available again anytime soon, but it's worth trying out if you can get your hands on it.