What's on tap/brew schedule?


 
Kegged a Centennial Pale Ale Thursday and brewed one that features Mt. Hood yesterday. Both bittered with Bravo and fermented with BRY-97. Was out of homebrew, so made a trip to Total Wine in Reno today and stocked up on Voodoo Ranger, a jug of Evan Williams and a great local IPA from Revision Brewing. Now I've got enough to keep me going until I get some homebrew conditioned to its peak.
 
Bob Bailey said:
Kegged a Centennial Pale Ale Thursday and brewed one that features Mt. Hood yesterday. Both bittered with Bravo and fermented with BRY-97. Was out of homebrew, so made a trip to Total Wine in Reno today and stocked up on Voodoo Ranger, a jug of Evan Williams and a great local IPA from Revision Brewing. Now I've got enough to keep me going until I get some homebrew conditioned to its peak.
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Revision! I remember Jeremy from his knee deep days. Hoptologist beat Pliny at the bistro fest that year. I just kegged the black IPA/cascadian dark ale tonight. Brewing an English dark mild tomorrow.
 
JKalchik said:
Make a test boil last weekend, and started brewing this morning around 9:30 AM. Fouled up my cream ale mash and ended up with a stuck mash (COMPLETELY my idiocy.) Ended up scorching a little malt in the bottom, but it'll turn out all right, mostly likely. Second batch is a sweet stout, and it's in the chilling phase. This brew went far better than the first (figured out what I messed up.) Cream ale should be on tap in 3-4 weeks, and the stout will be on in 4 to 5.

Gotta admit..... I think that I'm gonna get just a tad bit spoiled brewing inside now. It's 10 degrees F outside, and I have the HVAC fan running continuous to try and spread out the humidity. My g/f went off to take a shower (2 floor above,) and came back down to tell me "good gawd, that smells GOOD! I can smell it through the whole house?" I do have some adjustments to make in positioning the equipment, and general setup & cleaning methodologies (too much time wasted going back and forth.)
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That sounds awesome. Once you get your process streamlined there will be more time to RDWHAHB.
 
I set up 10 ltr Belgian blond today
Now all my fermenters are full
On the go:
Blonde
Wheat with kaffir lime peel & coriander
Cranberry/Apple cider
And another blonde
Small batches all.

Now I need to practise patience....
 
Good thread, when I retire I'll try this hobby until then, I have to give Altamont Beer Works the nod. I'm not a huge IPA fan, however they make some really good IPA's. This one is one of my favorites

K4xNhUr.jpg
 
ChuckO said:
Good thread, when I retire I'll try this hobby until then, I have to give Altamont Beer Works the nod. I'm not a huge IPA fan, however they make some really good IPA's. This one is one of my favorites

K4xNhUr.jpg
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It is a great hobby but can be addictive.
 
I received my ingredients for an upcoming Pub Ale yesterday. Golden Promise, Golden Naked Oats, and Double Roasted Crystal. Hops will be Loral and yeast will be Verdant. But first will be a Red Ale to join the Stout and 80/- I have on tap.
 
Dwain Pannell said:
I received my ingredients for an upcoming Pub Ale yesterday
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I am so spoiled by having Northern Brewer (and Midwest Supply, even though they're now the same company, owned by ABInbev...) close by. Their original showroom is less than 10 minutes off my commute home.

I'll keg the cream ale this weekend, and probably 2 weeks from Saturday, keg the sweet stout.
 
JKalchik said:
I am so spoiled by having Northern Brewer (and Midwest Supply, even though they're now the same company, owned by ABInbev...) close by. Their original showroom is less than 10 minutes off my commute home.

I'll keg the cream ale this weekend, and probably 2 weeks from Saturday, keg the sweet stout.
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IIRC, AB Inbev sold Northern Brewer/Midwest Supply back in mid 2019.
 
Just kegged the dark mild this afternoon. Both the dark mild and cascadian dark ale will be ready for when my inlaws arrive. He has a gluten intolerance so I use clarity ferm and he can enjoy the brews. Plus the beer helps deal with my lovely MIL.

I was in central Texas last week and had some very well done classic German lagers at a brewery called altstadt. Making me think I need to get a helles on the docket.
 
This keg will kick very soon, so enjoying a brewers' lunch while it lasts. SRM off a bit but, other than that. a shot of Evan Williams it a great pairing. In the middle of mashing a Pale Ale featuring Willamette hops, so the solid part of lunch (tuna/fermented sauerkraut salad) will have to wait:)

Looks like I forgot to add the pic:
[
https://flic.kr/p/2n2qEsX
]
 
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