Homebrewers - Whats in the fermenter?

[BeerAdvocate]

Those look great. Nice job!!!

[ODLS1]

Nice! I can't wait to grow some.

[St. Lou Stu]

Dude, those pics made my mouth water.... no ****!

[landhoney]

Brewed a Christmas (spiced) Barleywine last night. Hopefully is will be drinkable by Christmas.

[St. Lou Stu]

Yeast should be arriving tomorrow for Saturday Brewday.
My stab at a KBS Clone (Extract Style):

Amount-- Item-- Type-- % or IBU
12.00 lb-- LME Golden Light (Briess) (4.0 SRM)-- Extract-- 73.85 %
1.25 lb-- Oats, Malted (1.0 SRM)-- Grain-- 7.69 %
1.00 lb-- Special B Malt (180.0 SRM)-- Grain-- 6.15 %
0.50 lb-- Caramel/Crystal Malt -120L (120.0 SRM)-- Grain-- 3.08 %
0.25 lb-- Chocolate Malt (350.0 SRM)-- Grain-- 1.54 %
0.25 lb-- Roasted Barley (300.0 SRM)-- Grain-- 1.54 %
1.50 oz-- Chinook [10.90 %] (90 min)-- Hops-- 48.9 IBU
0.50 oz-- Challenger [7.00 %] (30 min)-- Hops-- 7.5 IBU
0.50 oz-- Challenger [7.00 %] (15 min)-- Hops-- 4.9 IBU
0.50 tsp-- Yeast Nutrient (Primary 10.0 days)-- Misc
0.75 oz-- Oak Chips (Secondary 14.0 days)-- Misc
1.00 items-- Whirlfloc Tablet (Boil 15.0 min)-- Misc
2.00 oz-- Ground Coffee (Boil 0.0 min)-- Misc
3.00 oz-- Bittersweet Baker's Chocolate (Boil 10.0 min)-- Misc
1.00 lb-- Brown Sugar, Dark (50.0 SRM)-- Sugar-- 6.15 %
1 Pkgs-- Scottish Ale (Wyeast Labs #1728)-- Yeast-Ale

[St. Lou Stu]

The patient has been stabilized...

[BeerAdvocate]

Brewing my Pumpkin beer today

[BeerAdvocate]

Samual Smith Oatmeal Stout clone and I added chocolate

[St. Lou Stu]

Racking the Imperial Stout to secondary (Bourbon/Oak aging) Friday and I will be brewing an American Light Lager for the wife.

[landhoney]

English IPA is blowing off like crazy as we speak(type?). Thames Valley yeast (which is supposedly Cigar City's 'house' strain), Millenium for bittering addition and the rest EKG for flavor and aroma additions (and will dry hope with EKG also).

[ODLS1]

Was going to brew a Belgian Dark Strong Ale but couldn't find any Trappist yeast around here. Ended up collaborating with the GF on a recipe and brewing - Spiced Sorghum Autumn Brown Ale. Kentucky Sweet Sorghum Syrup, Cinnamon Stick, Vanilla Bean, and Nutmeg. Smells awesome.

[landhoney]

Bottled more Oktoberfest, and my Pumpkin and Spice Steam Beer this weekend.

The 'Pumpkin Steam' as I call it is reaaaalllyyy good. Tasted it before bottling and realized it needed more spice (barely detectable). Also decided to add some lactose as it was pretty dry, the lactose increasing sweetness and creamy taste/mouthfeel which are obvious characteristics of pumpkin pie. So I added more spice and lacotse to the bottling bucket, and it tasted perfect. The spice was maybe a little strong, but it was not cold and carb'd, and the spice should settle down in a few weeks (when it's time to drink). Pumpkin pie in a glass hopefully.

Brewed a standard hefe' as well, which is fermenting away on the cool side to minimize the banana (which wife does not enjoy).

[ODLS1]

Irish Red was brewed last weekend, Extra Stout brewing today.

[Killian]

Ive got a 2.5G experimental batch of Graf getting ready to go to secondary in a few days. I used Sterling and S-04. Should be interesting. I love a good cider in the fall.


(For those of you not familiar with HBT....Graf is a slightly hopped/malted cider.)

[BeerAdvocate]

Kegged my pumpkin ale last night and racked my Chocolate Oatmeal Stout to Secondary and added 1 whole split vanilla bean

[BlackDog]

I'm going to brew a nut brown ale this weekend. Here's the recipe I plan to use:

• 6 lbs pale LME
• 1 lb marris otter
• .5 lb malted oats (I'm going to toast the oats in the oven to bring out their nuttiness.)
• .5 lb brown malt
• .5 lb pale chocolate malt
• .5 lb crystal 40

1 oz Willamette 60 mins
1 oz Willamette 20 mins

Wyeast 1968

The BYO calulator says this should have an OG of 1.058, color of 26.5 srm, 27.5 ibu, and 5.2% abv.

[bigswol2]

I've got Peach wine in the secondary coming in at 11.6% A few more rackings and bulk aging to go.

[BeerAdvocate]

Im brewing a chocolate chili porter today. Made with chocolate, cayenne pepper and vanilla beans

[BlackDog]

I made a Belgian blonde ale this afternoon. I'll rack it onto raspberries and a split vanilla bean in a week or so. I hope to have it ready for Xmas. Should have probably made it a couple weeks ago to be sure, but I think it should be ready in time.

3.5 lbs light DME
3 lbs wheat DME
.5 lb flaked wheat
.5 lb crystal 10
.5 lb crystal 40
.25 lb caravienne
.25 lb table sugar
1.5 oz Willamette
Wyeast 3944 Belgian Witbier - 1 liter starter pitched at 66 degrees F.
5.5 gallon boil

OG 1.062, SRM 5, IBU = 17, planned FG = 1.014, planned ABV = 6.3%

[St. Lou Stu]

American Lager is still lagering away @35F.

Tech Support IIPA should be brewed up this weekend.
The name came to me after a pesky Oracle sales call a few weeks ago.