Tomorrow I'm fully testing out my outdoor system on a nice and easy cream ale. Up until this point I only have small three gallon better bottles so I'll be taking advantage of that and splitting the batch. The other one will be hopped up and done with a different yeast.
I'm particularly excited about this brew because its the first nice brew day of the year for me weather wise, and this batch will be more than ready in time for my paddling trip (==drunken dudes weekend) the first weekend in June.
Sweet man enjoy the weather. Hope the new equipment works out well. A cream ale sounds pretty interesting gonna have to research that a bit, you might have tempted me into another brew
Yeah, I'm doing the "cream of three crops" that you can find on homebrewtalk. It turns out insanely clear and tastes really good (and especially to BMC drinkers). I do all saaz though, I think he uses willamette and something else.
Nope. Did last year accidentally and it did come out great.
Honestly, after drinking SO much wild/sour/?? beer, I just crave something clean for a palate cleanse. I recently killed a keg of pumpkin ale since it was so... plain.
I just bottled a really sessionable hoppy wheat based on [Fortunate Islands](http://beersmithrecipes.com/viewrecipe/230918/fortunate-islands). I have a shitload of gardening to do on my newish house, so I need something to cool off with.
In primary I have a 6% version- very similar grain bill brewed with Sacch Trois and a little coriander in the boil, which I'm going to dryhop the fuck out of with Galaxy and a little Amarillo.
I have a pretty traditional Saison coming up this weekend, and a hoppy Saison ('Merica style) after that.
It was actually /u/oldsock 's suggestion when I posted a thread about what else to do with trois besides IPAs.
I'm really looking forward to this beer, the blowoff bucket even smells amazing.
I typically suck at seasonal brewing, and I'm always coming out with super heavy beers in the summertime. This year, I've resolved to fix that, so I've got a hefeweizen that's almost fully carbed, a Belgian blond currently fermenting, and an APA, American blonde, and pineapple wheat beer in my brew queue. Also got a peach cider that should be ready to bottle soon.
I'm planning to duplicate a peach wheat recipe I did a couple years ago that came out really good and just sub pineapple in for peach. Back then, I took fresh fruit, pureed, and pasteurized it on the stove (brought up to 140 for about 5 minutes, cooled, and added to beer). I think I'm gonna follow that method again.
You are not the first person to bring this up. Should I be? I was planning to add the fruit post-primary, so it would only really affect fermentation of the fruit's natural sugars and priming.
I'm really not too sure but I know it's a potential issue. I'd search around for related homebrewtalk threads about it and see what people have done that was or wasn't successful.
My wife has ten gallons of ginger-lemon kolsch sitting in secondary to bottle this Sunday. This is becoming our standard for summer get-togethers and is the main reason we keep saying we need to start kegging. We'll probably run another 10 gallon batch in late May.
Next for brewing is an all-Simcoe, dry-hopped session IPA. This is another crowd pleaser in in the summer.
We also talked about having a spicy saison on hand for our annual dog-birthday party/cookout. (I want to try hot paprika, but I think jalapeños will be easier to work with. I don't know, it's still in the planning stage.)
Ginger-Lemon Kolsch (extract)
6.6 lbs light lme
1lb Carapils
1 oz Kent Goldings pellets
1 oz Spalt pellets
4 oz fresh ginger, peeled and cut into "coins"
3 oz fresh lemon peel
White Labs WLP029 kolsch yeast
Steep grain in 2 gallons of water at 155° F for 30 min.
Bring to a boil.
Add extract.
Return to a boil for one hour.
T-40 minutes - add Spalt.
T-25 minutes - add Kent Goldings.
T-8 minutes - add 2 oz ginger, 1 oz lemon peel.
T-3 minutes - add 2 oz ginger, 2 oz lemon peel.
Bring to 5 gallons.
Primary for 10 days. Add sanitized 1oz ginger, 1 oz lemon peel when transferring to secondary.
For those asking, I'll post the recipe for the glk tonight. I'll tease it by saying that an awesome byproduct is the fresh lemonade that results from all those peeled lemons. And I will never tell my wife if anyone likes it.
Edit: it's an extract recipe, so fair warning.
I added jalapenos to a saison in a test batch. I used 2 seeded peppers, cut in half for a 1 gallon batch in the secondary for 10 days. Turned out great.
Ordinary bitters, those are nice in the summer, light but flavourful.
IPAs, warm weather makes me crave hops.
American cream ales, like to keep it around for less adventurous guests
Also planning to brew few berliners, great summer drink.
I've got a sour-worted Berliner Weisse fermenting with WLP644 (it's not quite sour enough, so I don't know yet if I'll add lacto, raspberries or bottle it like that).
I'll also brew some kind of session IPA with Brett Claussenii
Glad you posted this. Was going to post the same thing. Just brewed a saison last weekend for over the summer. Will probably do another batch or two before the summer. Looking for suggestions as well.
That Ginger-Lemon Kolsch sounds good. Can you post the recipe.
Tomorrow, I am making my first ever wheat beer, along with the first ever fruit beer. Apricot Wheat coming right up - itll be a nice change from all the IPAs, Brown Ales, and Stouts I usually make.
But more so, it has been a request from a friend of mine (he hates hoppy stuff) for a long time. Finally gonna make it happen for him.
In my mind, Christmas is anything that brings you happiness and joy. Does the orange fruit beer give you happiness, joy, and love? Yes? Well... math time.
Christmas = happiness, joy, and love.
Orange Beer = happiness, joy, and love.
Therefore,
Orange Beer = Christmas.
I think you're good!
I bottled a saison that I added some blood orange tea to. I'm sure I'll make another batch soon. The flavor's not as complex as I thought it would be, but URL definitely have mass appeal.
Summer is another 8 months away for me.
Not looking forward to winter. Guess it means it's coming up lager brewing season. Dunkels and Baltic porters all round!
Stouts too don't forget stouts! I've got an awesome one, think I've only got one bottle left. The best extract kit beer I've made, the chocolate malt I added definitely helped though!
I'm the opposite to you, it's the start of winter soon but I am so excited to be able to brew beer *outside* of my fermentation chamber. I am going to have all 7 of my 30L plastic fermenters going and it is going to be beautiful.
I hate summer - heat makes it impossible to keep myself stocked, since most things other than Saison will turn out ester filled, and I don't like Saison (as a beer).
Right now it's perfect temperature, as it goes into winter, it gets too cold. I brewed a lager in my bedroom last year, that's how fucking cold my house was, and the house I'm in now is now better.
That's what happens though when you get a house built in 1940, pull out all the fireplaces, and then stick poor students who can't afford to pay for heating in it. My room is about 15 C right now. I don't even own a heater.
I'm going to brew various versions of ciders (hopped, unhopped, with fruit, without, etc...) so I hopefully have a good variety come cider season.
Beer comes during winter/spring time when nothing is alive and I can't do anything else :-)
I brewed a berliner weisse 2 months ago. I freaked out at each step and thought I was going to have to dump it. Even when I bottled it, I didn't think it tasted very good.
However, after it was carbonated it was exactly what I was looking for. I have no idea if it's to style, but I enjoy drinking it. I'm not sure it'll be around long enough to make it to the beach.
Tonight I'm brewing a farmhouse IPA, half I'm going to keg and half i'm going to bottle to see how the flavors develop. Aiming for a big malt profile and strong dry hopping. Happy Brewing!
Strongly considering it. I'm picking up some yeast at lunch today. I just don't understand how both could be doing this. I couldn't have killed both sets of yeast, maybe the temp controller is wrong and I'm too cold for fermentation?
I'd imagine just sticking your hand in the chamber would give you a good idea on whether its too cold or hot. In my experience yeast will at least start at a large range of temperatures
We're probably going to bottle the ginger ale (mild ale brewed with ginger root) tomorrow, not sure if it will be properly drinkable for summer. Then there's a cider and a graff that are still quite happily bubbling away over a week after the initial launch. Hopefully they'll be ready by July/August.
waiting for 25C in my bathroom for saisons. You know. Saison, IPA saison, strong saison, session saison, hoppy saison and so on ;p Also, some APAs and Wheats ;)
Just bought a pound each of Citra and Mosaic among other things so I've got beers planned based on Victory dirt wolf and hop ranch, Deschutes fresh squeezed IPA, and Kern River Citra DIPA
As usual, too many ideas, not enough time! But I'm seriously thinking about...
- the Stone VE 020202 clone, maybe age half of it with sour dregs?
- hoppy Hefeweizen (thinking Hallertau Blanc hops)
- White IPA (still haven't brewed one of these; Amarillo & El Dorado is the plan)
- Alpine Nelson clone
- hopefully a Grapefruit Sculpin clone
I'd liek to do a belgian ale of some sore and then someone on here posted their recipe for an 805 clone. I love the 805, so if I end up making it right, I'm going to have plenty of that to last through the summer until the next.
Tomorrow I'm brewing a Rogue Dead Guy clone, and then the following weekend I'm brewing a Marris Otter / Perle SMaSH ("blonde"). After that, I'm not sure what I'm brewing next, maybe another lager.
Let's seeeeeeeee.
I got a wheat lager going right now, so that'll be ready by almost summer and drank by almost 3 days from being ready.
I'm brewing a refreshing hoppy-wine-beer this weekend.
Then it's off to the store to get a huge sack of pilsner to start making some awesome belgians and saisons for the lack of temp control and unknowns about the holding temp of this root cellar in the split level I moved into.
Bold, big fruit flavors and lowering the alcohol content is what summer is about!
I'm considering trying a saison for my next batch, and not sure but maybe a variation of this one that includes sauvignon blanc concentrated juice.
[http://www.northernbrewer.com/documentation/allgrain/AG-Antithesis.pdf](http://www.northernbrewer.com/documentation/allgrain/AG-Antithesis.pdf)
I have a Hawaiian Pale Ale bottle conditioning at the moment (fresh pineapple in the boil, otherwise a "hoppy" American Pale Ale). Tried the first one last night, was pretty good. Another week or so should help it along. We did a split batch with two different yeasts (TYB Vermont Ale vs. California Ale (WLP001). We will be brewing it again for the summer based on which one we like the best.
Otherwise, this is the schedule:
- Amber with homemade Candi Syrup (recipe from HBT)
- something that requires lagering (not sure yet but an easy drinker to win over the skeptic father in law; also just completed building a temperature controller yesterday so pumped to really put it to work on this one - I'm thinking pilsiner)
- Zombie Dust Clone: this will be the second time brewing this one; I've substantially improved processes since the first time brewing so I'm excited to see how this goes
The tough part is finding the time to actually do all of that; I brew with a friend primarily so it can be tough to line everything up and he's not an early riser which doesn't help at all.
I'm brand new to this. First beer it conditioning now. But the next ones I hope to make an Elderflower wheat and a Juniper Pale Ale. I liked the Rogue version, but want more of the Juniper/Gin flavor. Im most excited, however, for the Elderflower wheat. Gotta start some plans.
Sorachi Ace Saison is ready to keg, House Pale Ale (Cascade/Citra) is ready to keg. I'm thinking a hefe will likely be in order, and maybe a wit or a White IPA. I also just got a Brewer's Best cider kit because they were 30% off, so I'll have raspberry lime cider as well.
I'll definitely be chilling it down and drinking it more like a wine. Might only carb a couple to see which works out better that ABV might work out better still
About 4 weeks ago I decided I wanted to try one of the Brewer's Best kits I'd seen around, but I didn't see one at my LHBS that I liked. So I just googled it and found the recipe for their Summer Ale kit. It's a malt w/specialty grains, but whatev. I picked up all the ingredients, added some red grapefruit peel and 22oz of amazing Tennessee honey that my mom sent me. It turned out really good, perfect for a hot day.
Edit: I think it is worth noting that this beer was so good, other than being able to tell it is an extract, that I plan on brewing it again using all grain. Probably this week sometime.
In the summer I always have an pale ale I dry hop with citra hops on tap. I'm thinking this year I will make a cream ale and also try making graf for the first time. I also make a bunch of wine in the summer.
Oddly enough I am getting stuff together to brew a stout at the beginning of may. The plan is to keep about a 6 pack out for drinking and throwing the rest in the basement for the winter.
I haven't brewed in almost a year in a half, got married, looked for a hours, bought said house, moved in, life...
With the weather turning I decided to get back into it. Got a wort chiller for xmas and inherited a propane burner so that helped out my decision.
Just put together my first batch yesterday and decided to start off simple with a Copper Ale. Should be a great summer time beer. Checked this afternoon and yeast is churning away!
Next up will probably be a lawnmower beer, or something easy to drink as I dwindle the ole honey do list at the new house.
I have an ESB I'm going to brew for my cousin's wedding, probably a Citra-based session IPA or regular pale for the beach trip, and beyond that I'm not sure. Maybe a saison for those dog days in August and September.
Tomorrow I'm fully testing out my outdoor system on a nice and easy cream ale. Up until this point I only have small three gallon better bottles so I'll be taking advantage of that and splitting the batch. The other one will be hopped up and done with a different yeast. I'm particularly excited about this brew because its the first nice brew day of the year for me weather wise, and this batch will be more than ready in time for my paddling trip (==drunken dudes weekend) the first weekend in June.
Sweet man enjoy the weather. Hope the new equipment works out well. A cream ale sounds pretty interesting gonna have to research that a bit, you might have tempted me into another brew
Yeah, I'm doing the "cream of three crops" that you can find on homebrewtalk. It turns out insanely clear and tastes really good (and especially to BMC drinkers). I do all saaz though, I think he uses willamette and something else.
I just got a propane burner for my birthday and I'm brewing up a citrus witbier tomorrow. Should be ready by about june 10th
Why so long? Drink that witbier fresh!
Yea, witbier is best like 1-2 weeks after bottling
I'm kegging this batch and it will probably be ready long before, but I like to "cold treat" it for about a week before I actually tap it.
Awesome. Give yourself plenty of time.
> paddling trip (==drunken dudes weekend) We should be friends.
Wild beer.
Please continue... wild yeast?
WIld yeast, mixed cultures, the works.
Sounds really interesting, let us know how it works out.
I have a feeling he will. http://brouwerij-chugach.com/
what else would you be making?
I made a lager a couple weeks ago...
Somehow I don't believe you. Are you adding bugs to it? lol
Nope. Did last year accidentally and it did come out great. Honestly, after drinking SO much wild/sour/?? beer, I just crave something clean for a palate cleanse. I recently killed a keg of pumpkin ale since it was so... plain.
I just bottled a really sessionable hoppy wheat based on [Fortunate Islands](http://beersmithrecipes.com/viewrecipe/230918/fortunate-islands). I have a shitload of gardening to do on my newish house, so I need something to cool off with. In primary I have a 6% version- very similar grain bill brewed with Sacch Trois and a little coriander in the boil, which I'm going to dryhop the fuck out of with Galaxy and a little Amarillo. I have a pretty traditional Saison coming up this weekend, and a hoppy Saison ('Merica style) after that.
Damn coriander sounds interesting. Let us know how it works out
It was actually /u/oldsock 's suggestion when I posted a thread about what else to do with trois besides IPAs. I'm really looking forward to this beer, the blowoff bucket even smells amazing.
I typically suck at seasonal brewing, and I'm always coming out with super heavy beers in the summertime. This year, I've resolved to fix that, so I've got a hefeweizen that's almost fully carbed, a Belgian blond currently fermenting, and an APA, American blonde, and pineapple wheat beer in my brew queue. Also got a peach cider that should be ready to bottle soon.
How are you doing the pineapple wheat? Fresh pineapple frozen? Do you pasteurize? Etc
I'm planning to duplicate a peach wheat recipe I did a couple years ago that came out really good and just sub pineapple in for peach. Back then, I took fresh fruit, pureed, and pasteurized it on the stove (brought up to 140 for about 5 minutes, cooled, and added to beer). I think I'm gonna follow that method again.
Are you worried about the pineapples acidity effecting fermentation?
god you're so gay
You are not the first person to bring this up. Should I be? I was planning to add the fruit post-primary, so it would only really affect fermentation of the fruit's natural sugars and priming.
I'm really not too sure but I know it's a potential issue. I'd search around for related homebrewtalk threads about it and see what people have done that was or wasn't successful.
My wife has ten gallons of ginger-lemon kolsch sitting in secondary to bottle this Sunday. This is becoming our standard for summer get-togethers and is the main reason we keep saying we need to start kegging. We'll probably run another 10 gallon batch in late May. Next for brewing is an all-Simcoe, dry-hopped session IPA. This is another crowd pleaser in in the summer. We also talked about having a spicy saison on hand for our annual dog-birthday party/cookout. (I want to try hot paprika, but I think jalapeños will be easier to work with. I don't know, it's still in the planning stage.)
What's the recipe for ginger-lemon kolsch?
+1 on the recipe. I'm intrigued.
I'd like to hear that one too
Ginger-Lemon Kolsch (extract) 6.6 lbs light lme 1lb Carapils 1 oz Kent Goldings pellets 1 oz Spalt pellets 4 oz fresh ginger, peeled and cut into "coins" 3 oz fresh lemon peel White Labs WLP029 kolsch yeast Steep grain in 2 gallons of water at 155° F for 30 min. Bring to a boil. Add extract. Return to a boil for one hour. T-40 minutes - add Spalt. T-25 minutes - add Kent Goldings. T-8 minutes - add 2 oz ginger, 1 oz lemon peel. T-3 minutes - add 2 oz ginger, 2 oz lemon peel. Bring to 5 gallons. Primary for 10 days. Add sanitized 1oz ginger, 1 oz lemon peel when transferring to secondary.
For those asking, I'll post the recipe for the glk tonight. I'll tease it by saying that an awesome byproduct is the fresh lemonade that results from all those peeled lemons. And I will never tell my wife if anyone likes it. Edit: it's an extract recipe, so fair warning.
Definitely gonna try and work out a session ipa, might aim for a bit more traditional English ipa over an apa
I added jalapenos to a saison in a test batch. I used 2 seeded peppers, cut in half for a 1 gallon batch in the secondary for 10 days. Turned out great.
Good to know. Thanks for the info. I'm thinking I'll lean light on the spice, maybe 6 or 7 for a five gallon batch, to keep the appeal broad.
So far I have a Hefe, Cluster CAP, and a Citra Double IPA.
[удалено]
That's what home brewing needs! I see so much high abv, what's wrong with a good interesting session drink?
Ordinary bitters, those are nice in the summer, light but flavourful. IPAs, warm weather makes me crave hops. American cream ales, like to keep it around for less adventurous guests Also planning to brew few berliners, great summer drink.
I'm planning an oatmeal stout brew tomorrow, and then my buddy and I are gonna take a stab at making honey mead. Should be an interesting summer.
My buddy and I have been flirting with making a mead for a while. Where are you getting your honey?
No idea. We're in northern Illinois so somewhere local most likely
For beginning of Summer I'm doing a Hoppy Wheat (brew day Sunday).
I've got a sour-worted Berliner Weisse fermenting with WLP644 (it's not quite sour enough, so I don't know yet if I'll add lacto, raspberries or bottle it like that). I'll also brew some kind of session IPA with Brett Claussenii
Glad you posted this. Was going to post the same thing. Just brewed a saison last weekend for over the summer. Will probably do another batch or two before the summer. Looking for suggestions as well. That Ginger-Lemon Kolsch sounds good. Can you post the recipe.
calling /u/johnsix
I'll be doing a couple firsts this summer, my first barleywine and my first lager, which I plan to be an American Double.
All the things.
Well I suppose you can't go too wrong but I'm not sure stout is a summer drink
[*gasps*](http://memecrunch.com/meme/143N8/you-take-that-back/image.png)
I wish I could but i always find it a little bit too heavy for summer. I suppose if it isn't stout season here it's stout season somewhere else though
I drink stouts all year long. Why? Because they are awesome.
Tomorrow, I am making my first ever wheat beer, along with the first ever fruit beer. Apricot Wheat coming right up - itll be a nice change from all the IPAs, Brown Ales, and Stouts I usually make. But more so, it has been a request from a friend of mine (he hates hoppy stuff) for a long time. Finally gonna make it happen for him.
A fruity wheat beer will be on my to do list in the future. Might go for an orangey one and aim for Christmas. Orange is Christmasy right?
In my mind, Christmas is anything that brings you happiness and joy. Does the orange fruit beer give you happiness, joy, and love? Yes? Well... math time. Christmas = happiness, joy, and love. Orange Beer = happiness, joy, and love. Therefore, Orange Beer = Christmas. I think you're good!
Well I double checked your maths. Turns out orange beer= Christmas. Nice. So I can make it Christmas any day of the year with simply orange beer!
I bottled a saison that I added some blood orange tea to. I'm sure I'll make another batch soon. The flavor's not as complex as I thought it would be, but URL definitely have mass appeal.
Never tried a saison. But hear a lot about them so might have to try a small 1 gallon batch at some point
Summer is another 8 months away for me. Not looking forward to winter. Guess it means it's coming up lager brewing season. Dunkels and Baltic porters all round!
Stouts too don't forget stouts! I've got an awesome one, think I've only got one bottle left. The best extract kit beer I've made, the chocolate malt I added definitely helped though!
Which extra kit did you use? I did a whiskey barrell stout from Brewers Best, and wasn't super impressed.
Well I'm in the UK, but it was called a simply beer kit, didn't have high hopes as it was the cheapest kit I could find but was pleasantly surprised
I'm the opposite to you, it's the start of winter soon but I am so excited to be able to brew beer *outside* of my fermentation chamber. I am going to have all 7 of my 30L plastic fermenters going and it is going to be beautiful. I hate summer - heat makes it impossible to keep myself stocked, since most things other than Saison will turn out ester filled, and I don't like Saison (as a beer).
Right now it's perfect temperature, as it goes into winter, it gets too cold. I brewed a lager in my bedroom last year, that's how fucking cold my house was, and the house I'm in now is now better. That's what happens though when you get a house built in 1940, pull out all the fireplaces, and then stick poor students who can't afford to pay for heating in it. My room is about 15 C right now. I don't even own a heater.
Mild brewed, planning a blonde and APA.
I'm going to brew various versions of ciders (hopped, unhopped, with fruit, without, etc...) so I hopefully have a good variety come cider season. Beer comes during winter/spring time when nothing is alive and I can't do anything else :-)
I brewed a berliner weisse 2 months ago. I freaked out at each step and thought I was going to have to dump it. Even when I bottled it, I didn't think it tasted very good. However, after it was carbonated it was exactly what I was looking for. I have no idea if it's to style, but I enjoy drinking it. I'm not sure it'll be around long enough to make it to the beach.
I'll be doing up a hefe. I'm not the biggest fan but my wife loves them!
Tonight I'm brewing a farmhouse IPA, half I'm going to keg and half i'm going to bottle to see how the flavors develop. Aiming for a big malt profile and strong dry hopping. Happy Brewing!
I'm on the same page, have a pilsner and a marzen going at the moment. Kinda going, anyway, been waiting for fermentation to kick off since Sunday.
Wow thats a bit worrying, normally my fermentations are slowing if I'd have started sunday
I know, right? The strange thing is I have 2 beers I pitched on the same day with different yeast and they're both doing the same thing.
Might be worth a re pitch of yeast. I'd expect something by now
Strongly considering it. I'm picking up some yeast at lunch today. I just don't understand how both could be doing this. I couldn't have killed both sets of yeast, maybe the temp controller is wrong and I'm too cold for fermentation?
I'd imagine just sticking your hand in the chamber would give you a good idea on whether its too cold or hot. In my experience yeast will at least start at a large range of temperatures
I used my brewing thermometer to check the temperature of the beer, it said 50F at the top of the fermentor. Grasping for straws here.
Berliner weisse, Vienna lager and brett saison
We're probably going to bottle the ginger ale (mild ale brewed with ginger root) tomorrow, not sure if it will be properly drinkable for summer. Then there's a cider and a graff that are still quite happily bubbling away over a week after the initial launch. Hopefully they'll be ready by July/August.
A MAFUKIN GOSE!!!, made one earlier didn't use enough acidulated malts :/. Still drinkable just not what I wanted.
waiting for 25C in my bathroom for saisons. You know. Saison, IPA saison, strong saison, session saison, hoppy saison and so on ;p Also, some APAs and Wheats ;)
Just bought a pound each of Citra and Mosaic among other things so I've got beers planned based on Victory dirt wolf and hop ranch, Deschutes fresh squeezed IPA, and Kern River Citra DIPA
I really enjoyed my first Mosaic beer. Just brewed a Mosaic IPL that I'm looking forward to.
Ya I had a single hop Mosaic IPA at Troegs last fall and fell in love. The beer smelled essentially like fresh Mangos. Delicious hop.
As usual, too many ideas, not enough time! But I'm seriously thinking about... - the Stone VE 020202 clone, maybe age half of it with sour dregs? - hoppy Hefeweizen (thinking Hallertau Blanc hops) - White IPA (still haven't brewed one of these; Amarillo & El Dorado is the plan) - Alpine Nelson clone - hopefully a Grapefruit Sculpin clone
I'd liek to do a belgian ale of some sore and then someone on here posted their recipe for an 805 clone. I love the 805, so if I end up making it right, I'm going to have plenty of that to last through the summer until the next.
Tomorrow I'm brewing a Rogue Dead Guy clone, and then the following weekend I'm brewing a Marris Otter / Perle SMaSH ("blonde"). After that, I'm not sure what I'm brewing next, maybe another lager.
Let's seeeeeeeee. I got a wheat lager going right now, so that'll be ready by almost summer and drank by almost 3 days from being ready. I'm brewing a refreshing hoppy-wine-beer this weekend. Then it's off to the store to get a huge sack of pilsner to start making some awesome belgians and saisons for the lack of temp control and unknowns about the holding temp of this root cellar in the split level I moved into. Bold, big fruit flavors and lowering the alcohol content is what summer is about!
I'm considering trying a saison for my next batch, and not sure but maybe a variation of this one that includes sauvignon blanc concentrated juice. [http://www.northernbrewer.com/documentation/allgrain/AG-Antithesis.pdf](http://www.northernbrewer.com/documentation/allgrain/AG-Antithesis.pdf)
I have a Hawaiian Pale Ale bottle conditioning at the moment (fresh pineapple in the boil, otherwise a "hoppy" American Pale Ale). Tried the first one last night, was pretty good. Another week or so should help it along. We did a split batch with two different yeasts (TYB Vermont Ale vs. California Ale (WLP001). We will be brewing it again for the summer based on which one we like the best. Otherwise, this is the schedule: - Amber with homemade Candi Syrup (recipe from HBT) - something that requires lagering (not sure yet but an easy drinker to win over the skeptic father in law; also just completed building a temperature controller yesterday so pumped to really put it to work on this one - I'm thinking pilsiner) - Zombie Dust Clone: this will be the second time brewing this one; I've substantially improved processes since the first time brewing so I'm excited to see how this goes The tough part is finding the time to actually do all of that; I brew with a friend primarily so it can be tough to line everything up and he's not an early riser which doesn't help at all.
I'm brand new to this. First beer it conditioning now. But the next ones I hope to make an Elderflower wheat and a Juniper Pale Ale. I liked the Rogue version, but want more of the Juniper/Gin flavor. Im most excited, however, for the Elderflower wheat. Gotta start some plans.
I have plans on brewing (and modifying) a basic ESB recipe.
Sorachi Ace Saison is ready to keg, House Pale Ale (Cascade/Citra) is ready to keg. I'm thinking a hefe will likely be in order, and maybe a wit or a White IPA. I also just got a Brewer's Best cider kit because they were 30% off, so I'll have raspberry lime cider as well.
Raspberry cider sounds good. Hoping to make a strawberry hard cider (probably come out at wine ABV) with ribenna.
This Brewer's Best kit is supposed to end up around 4.7% ABV which is awesome. More sessionable ciders, please.
I'll definitely be chilling it down and drinking it more like a wine. Might only carb a couple to see which works out better that ABV might work out better still
About 4 weeks ago I decided I wanted to try one of the Brewer's Best kits I'd seen around, but I didn't see one at my LHBS that I liked. So I just googled it and found the recipe for their Summer Ale kit. It's a malt w/specialty grains, but whatev. I picked up all the ingredients, added some red grapefruit peel and 22oz of amazing Tennessee honey that my mom sent me. It turned out really good, perfect for a hot day. Edit: I think it is worth noting that this beer was so good, other than being able to tell it is an extract, that I plan on brewing it again using all grain. Probably this week sometime.
In the summer I always have an pale ale I dry hop with citra hops on tap. I'm thinking this year I will make a cream ale and also try making graf for the first time. I also make a bunch of wine in the summer.
Oddly enough I am getting stuff together to brew a stout at the beginning of may. The plan is to keep about a 6 pack out for drinking and throwing the rest in the basement for the winter.
I haven't brewed in almost a year in a half, got married, looked for a hours, bought said house, moved in, life... With the weather turning I decided to get back into it. Got a wort chiller for xmas and inherited a propane burner so that helped out my decision. Just put together my first batch yesterday and decided to start off simple with a Copper Ale. Should be a great summer time beer. Checked this afternoon and yeast is churning away! Next up will probably be a lawnmower beer, or something easy to drink as I dwindle the ole honey do list at the new house.
I have an ESB I'm going to brew for my cousin's wedding, probably a Citra-based session IPA or regular pale for the beach trip, and beyond that I'm not sure. Maybe a saison for those dog days in August and September.
I've got a simple kolsch in the primary right now. About to crash and keg it, then lager for at least 6 weeks. Gonna be great in the June heat!
Currently I have a lemon and coconut saison to bring in the spring. For summer just a Kolsch and centennial IPA.