What’s brewing this weekend?

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Message CLevar places 23 º 20:01 Mon 9/8/2014 6 batches equalling 50+ gallons. ’Twas a good weekend.
Message Bontus beers 1044 º places 20 º 01:47 Tue 9/30/2014 Had a double homebrew last Sunday. Standard IPA recipe. Flowers instead of pellets because the latter were out of stock. Total volume collected fermenting : 26 gallon (100 liters) Total malt used : 68 pounds (31 kg) Total hops used : 35 oz (1 kg) dryhopping included Cooling went pretty bad, being end September it was a warm day 73°F (23°C), tap water was around 64°F (18°C), making it impossible to cool to that same temperature. So I’m afraid we’ll have an ester dominant IPA.
Message HaStuMiteZen99 beers 1111 º places 27 º 04:34 Tue 9/30/2014 Originally posted by GarethYoung Cool. I also bought some damsons, which are just in season in these parts, and some raspberries to split the batch of sour beer I’ve got going fermented with just the yeast and bugs I got from throwing some blueberries and an apricot in a small starter of wort and stepping it up over a month or two. It’s only been fermenting for a month and it took less than three weeks to get pretty sour. Big bubbly, slightly oily-looking pellicle atop. Smelling great - really funky, but in a very fruity way. Pretty excited about it actually. Definitely reusing the bugs if its as good as I hope. I’ll probably try to get some more local fruit to do 3/4 on 3 different fruits and 1/4 straight. Not sure what the other fruit will be. Sloes are coming in, but they’re not a million miles from damsons, so I might try something different. We get some great heritage variety apples from the apple museum thing in Kent, which should be arriving soon, so I could go mental and bake some in sugar with some cinnamon and do a sort of autumnal sour. The first unfruited bottles of this stuff are slowly carbonating as the brett munches through the last of the complex sugars etc. Tried a couple of bottles and its tasting pretty great. Surprisingly clean, very lactic, like a strong, slightly bretty berliner weisse. Hoping it will be even better once it’s fully carbonated and slightly funkier. Ended up doing the rest on three fruits: damsons, raspberries and mango, which are now bottled, but I haven’t tried them yet. The colour of the damson one is amazing though. It was a pale base beer with no wheat or oats added, so it’s very clear and a now a deep, rubyish red. Just hope I took it off the fruit soon enough that it’s not overly tannic. Not sure if I’ll get around to brewing this weekend. Might do a wee El Dorado pale ale with Brett Trois or something. Also going to start culturing up the dregs from a bottle of Fantome Saison I’ve got (assuming it’s a good bottle).

Message HornyDevil 07:00 Tue 9/30/2014 Might do a sour with grape skins. If I have time to go get some from a local winery, that is.
Message CLevar places 23 º 07:26 Tue 9/30/2014 Got a big Brett culture ready to go for a mosaic pale. Should be ready in time for Darkness Day!
Message drowland P beers 11069 º places 430 º 11:23 Fri 10/10/2014 Brewed up 8gal of Valdosta Weisse (low abv sour wheat ale) on Wednesday afternoon that is kettle souring right now. Will boil it off tomorrow and then brew a 5gal single hopped pale ale with Azacca.
Message barncatmatt beers 2287 º places 71 º 11:33 Mon 10/13/2014 next up for me is a funky triple: 10 lbs 2 row 2 lbs table sugar 3 oz Spalt Select @ cube t58 + Jolly Pumpkin dregs expected OG: 1.075 hopefully it will finish between 1.005 and 1.010

Message CLevar places 23 º 12:03 Mon 10/13/2014 I just received a bit over 45 lbs of grapes from an organic farm here. A mix of concord, Frontanac, and a bit of a white wine grape they had as well. Very excited to get these into some projects MatSciGuy and I have going.
Message HornyDevil 12:41 Mon 10/13/2014 Originally posted by HornyDevil Might do a sour with grape skins. If I have time to go get some from a local winery, that is. Just brewed this beer this past weekend. Zinfandel grapes. Used them in three separate steps. Ran-off through them, added them at knock out, and am fermenting on them. Pretty excited to see how it turns out.
Message GreatDane1632 beers 1177 º places 27 º 18:22 Mon 10/13/2014 I just brewed a Black Roggenbier to be dry-hopped with Simcoe. Could be interesting.

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