Homebrewers - Whats in the fermenter?

[landhoney]

I've got 25 gallons of Berliner Weiss going now (going with various fruit treatments, 5 gal each). Bottled my Blueberry Sour Saison last night, along with my "Mango Mimosa" (mango Saison brewed with Hill Farmstead Mimosa yeast/dreggs). If got a Chocolate Porter going as well (cocoa nibs and lactose), and of course my barrel aging plambics. I think that's it.

[altbiers]

I was finally able to gather all my home brewing equipment together, clean it, fix it, and get the ingredients for my favorite beer.

5 gallons of Altbier about ready to be brewed, primary mash underway now.


7 days of fermenting, 3 days of raising temp, shock it and 20-30 days of lagering to produce the elixir of the gods. I think the Germans made this so complicated just because they were bored.

Sadly neither of my propane burners were working, so I have to use the stove.

[icantbejon]

Originally Posted by altbiers

I was finally able to gather all my home brewing equipment together, clean it, fix it, and get the ingredients for my favorite beer.

5 gallons of Altbier about ready to be brewed, primary mash underway now.


7 days of fermenting, 3 days of raising temp, shock it and 20-30 days of lagering to produce the elixir of the gods. I think the Germans made this so complicated just because they were bored.

Sadly neither of my propane burners were working, so I have to use the stove.

Dude....we gotta get you in on our Brew Days. We tend to do them between Chester and Midlothian.

[JohnnyKay5]

Coffee Stout in the secondary is mixing well, looking at adding a clearifying agent to the secondary for the next 7-10 days it has left in the secondary.

The Weisse is still fermenting with 10-15 sec bubbles on its 5th day of fermenting, OG 1.064, still going strong in the primary.