What’s Brewing?

After taking nearly a year off of brewing (wedding, work travel, moving across the country, etc), I’m finally back into the game.

First batch back was a ~7.0% ABV IPA, with Mosaic and Citra, which is currently in secondary and will be bottled next weekend.

This past weekend I brewed a saison. Plan is to move it into secondary on Thursday (maybe), with a few pounds of cranberries. Next weekend will be a pumpkin ale. Both are obviously intended to bring along to holiday get-togethers.

So, what does everyone else have brewing? Anything special planned for Thanksgiving/Christmas/New Years?

Won’t be brewing anything for a couple months (DIPA with Azacca and Centennial), but I’ll be bottling a sour whose only lactic acid bacteria is oenococcus oeni (instead of lactobacillus and/or pediococcus) and transferring a sorghum-based sour into a Balcones whiskey barrel with some D90 and buckwheat honey. Should be a fun weekend.

Transferred a light wheat ale with hull melon hops onto fresh Canteloupe last night for an upcoming party. Have enough ingredients for an 8gal of Berliner Weiss that I’m hoping to brew Friday and kettle sour with that Omega blend.

I’ve not long brewed a strong ale fermented which is fermenting with the Hill Farmstead saison culture (thanks CLevar!). Soon, it’s getting some lemon zest, lavender and raw heather honey. Should finish very dry and about 12% abv. It was sort of a spur-of-the-moment thing that I’d thought I’d have for Christmas, but realistically, it’s probably going to be the new year before it’s reaching its peak.

There’s some chance I’ll have a strong, dark sour ready by then - it’s over 13% and had a mad mix of microbes, red wine and oak - but that’s a little unlikely too.

I might fire something quick together so I’ve got something ready in time. Doesn’t feel like Christmas unless there’s some festive homebrew. Maybe something low in alcohol (maybe 4-5%), fermented with the Chimay culture with some heritage apples baked in spices. Pale malt with a little Special B for the grist, I suppose. Better get on that soon, if I’m doing it.

Last Wednesday I brewed a blond ale, sour blond ale (15gal worth to do different fruit additions with), oatmeal milk stout, a Belgian strong dark and the small beer from the strong dark grains. The oatmeal milk stout is destined for nitro at family events. The blond might still be around by Christmas, as well as the small beer. The sours and strong dark might be ready by next holiday season (though I doubt the sours will).

Originally posted by GarethYoung
I’ve not long brewed a strong ale fermented which is fermenting with the Hill Farmstead saison culture (thanks CLevar!). Soon, it’s getting some lemon zest, lavender and raw heather honey. Should finish very dry and about 12% abv. It was sort of a spur-of-the-moment thing that I’d thought I’d have for Christmas, but realistically, it’s probably going to be the new year before it’s reaching its peak.

There’s some chance I’ll have a strong, dark sour ready by then - it’s over 13% and had a mad mix of microbes, red wine and oak - but that’s a little unlikely too.

Originally posted by GarethYoungI might fire something quick together so I’ve got something ready in time. Doesn’t feel like Christmas unless there’s some festive homebrew. Maybe something low in alcohol (maybe 4-5%), fermented with the Chimay culture with some heritage apples baked in spices. Pale malt with a little Special B for the grist, I suppose. Better get on that soon, if I’m doing it.

Last weekend I made a brown ale, simple recipe. Rahr pale ale malt for the base with 1lb each of Victory malt, Briess Special Roast, and crystal 60. Then 6 oz of British chocolate malt. Apollo to bitter for 35 ibus, an oz of Fuggle late. US 05. Should be kegging in another week, 10 days maybe. Depends how lazy I feel about doing it.

Originally posted by HornyDevil

Originally posted by GarethYoung
I’ve not long brewed a strong ale fermented which is fermenting with the Hill Farmstead saison culture (thanks CLevar!). Soon, it’s getting some lemon zest, lavender and raw heather honey. Should finish very dry and about 12% abv. It was sort of a spur-of-the-moment thing that I’d thought I’d have for Christmas, but realistically, it’s probably going to be the new year before it’s reaching its peak.

There’s some chance I’ll have a strong, dark sour ready by then - it’s over 13% and had a mad mix of microbes, red wine and oak - but that’s a little unlikely too.

What up wit all the huge sour beers, brah?

Originally posted by GarethYoungI might fire something quick together so I’ve got something ready in time. Doesn’t feel like Christmas unless there’s some festive homebrew. Maybe something low in alcohol (maybe 4-5%), fermented with the Chimay culture with some heritage apples baked in spices. Pale malt with a little Special B for the grist, I suppose. Better get on that soon, if I’m doing it.

The holidays don’t exactly scream "low alcohol". A spiced dubbel or quad would be nice and could be ready by then if you brewed it now. A weizenbock would be lovely, as well. If you’re into that kind of thing, that is.

Just did a CCB Tocabaga clone on Saturday which should be all good to go for the holidays. Not a holiday beer per se, but a nice big body red ale, with a good amount of hops. I probably won’t get a chance to brew until Turkey weekend, but already planning a winter brew.

Very little homebrew these days. Which is kinda a bummer, but as I’m brewing 3-4 days a week I can’t really complain.

Just bought 3 pounds of citra and 3 pounds of simcoe. Lots of hops in the near future.