I've got a Cherry Lambic in a secondary fermenter right now. Serving an Agave ESB from the keg. And, just bottled a 1-gallon test batch of an Agave Lambic.
I have a Chocolate Cherry Milk Stout in primary right now. In my secondary I have a Rausch beer where I smoked the grains myself after a nice brisket was done for the day. I have some Angry Pumpkin Ale (7.7%), Merry Christmas To All (6.5%) and a Vanilla Beach Cream Ale (4.5%) all in bottles.
Next I am looking at making my Fire House Red.
About to brew my American Amber Ale.
In Primary is an English Mild and an English IPA
And after initial yeast dump, a Robust Porter and a Black IPA
Conditioning are two batches of an Irish Red Ale.
Dusseldorf style Altbier in the fermenter going on 1 week. My mash efficiency has been hitting the 83% mark consistently. Must be getting something right!
So... I did my best at cloning the Olde School Barleywine! It tastes pretty darn close! When I transfered it to the secondary fermenter it was at 13%! I transferred it on to fresh figs and dried dates and the fermentation went crazy for a few more days! It's in the bottles conditioning now... I'm hoping these bad boys will carbonate... I will be very disappointed if they don't!
But I have to tell you... I drank about 4-5oz when I was bottling.. .WOW! It tasted great and packed a wollop!
Nothing yet but putting together the new system and want to revive my double IPA. Last year I launched 4 brews in South Africa that are doing well in exposing a very new market to craft beer.
Just bottled a White House honey ale before Xmas. It's quite tasty. Took a break for the holidays and am gonna brew a lemongrass ginger this weekend.
I currently have a 90 minute IPA clone I worked up, called 120-90 (because I boil for 120, but add hops at the 90 minute schedule, I like long boils), and an Amber I have brewed several times and change almost everytime a little bit until I get it where I want it.
I am about to brew a Belgian Dark IPA. I currently have a Saison bottled, a pumpkin, a double brown, and then a mystery brew I made after sampling way too many other beers. I took no notes, have no idea what is in it except what I can taste, but it turned out pretty damn good!
Friends don't let friends brew drunk... :P
i got a mr.beer kit for christmas but i got beer fermenting so i'm not to disapointed lol.
fermenting is Grand Bohemian Czech pils. i'll let you know how it turns out hopefully good i dont really see how a mr. beer kit could get messed up lol.
In bottles ready to drink: pumpkin and spice saison and a belgian pale
In bottle and conditioning: dubbel
In fermenter: dark strong and straight lambic(that's for next year)
Well down here in Central VA we don't really have and dogfish. We do, however have an abundance of catfish! So with a nod to one of my all-time favorite elicsers, I'm working today on my first Dogfish Head 90 Minute clone. I just hope it's 1/2 as good as the real thing!
A spiced Pumpkin Ale for the Iron Brewer competition brought to us by the fine folks at Lucid Brewing! http://www.topbrewer.org/
Greetings from Seattle! I got an IPA in the fermenter.
Batch Size: 5gal
1oz magnum 90min
1oz Simcoe 60min
.5oz Simcoe 30
.5oz amarillo 15min
.25oz simcoe 10min
.25oz amarillo 0min
Ferment for 14 days
1oz Columbus for 7 days
10lbs American 2-Row
pitched WLP001 @ 60F
Ferment @ 65-70
But just tasted my Neolithic Yellow River Braggot (AKA Chateau Jiahu),
and have a Munich Spiced Porter on order from AHS, to be brewed this weekend.
Got a excellent Berliner Weisse in secondary with lacto and fresh peaches, Also a big stout on brett secondary (been there about 3 months). Chad: is the agave a puree or fresh?
I've got a cream ale just started in the primary fermenter. It's my first home brew so here's hoping I don't totally screw up. Can anyone tell me why the secondary fermenter is necessary. The only thing I could find seems to imply it is to mute the flavor of the ingredients somewhat and keep sediment from the mash out of the final product.
Hoping to get a 10 gallon batch of pumpkin ale going this weekend.
Any idea on some good spice mixtures to use?
I have a Saison Noire and British Bitter in secondary. Just finished corking and caging 2 cases of Patersbier... Cheers
BRUGGE ALE: A "sugar bomb" Belgian Ale gruit - with a dry hop sequence. ABV 7.6% WLP Belgain Ale 570 x2 yeast. 4.5 lb grain bill.
KOIT ALE: Testing out a Medieval Heather Ale recipe that I tweeked with mull spice. ABV 3% Own Ale Yeast Starter
Just tapped our Pumpkin Ale and Pumpkin Porter - made with fresh, roasted local pumpkins.
We've been making some *mean* Pumpkin Black & Tans! :)