Well, the last original AG recipe in my pipeline. It was for a good cause, though. Crown Top Pale Ale, paired with a steak and French fries.
Now, all I have left that's ready to drink are about 10 bottles of a Mr. Beer pale ale. It's not a bad beer, but I prefer my original AG recipes. I'm afraid I'll be forced to get some commercial beer to tide me over until the pipeline fills up again.
I was just too generous with my homebrew over the summer, I guess....
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
Dave I feel your pain, My last brewing was in the end of April or the first part of May. I thought I HAD a lot of beer in the pipeline because I brewed hard during the winter. I ran out of homebrew by the end of July and have been buying beer every since. Right now did a batch of MB, and I have 24 in the bottle but only been a week, so I'm still buying beer. This will soon change now that the colder months are coming and I have more time. Twice as much will be brewed this winter, but I am hurting on fermenting vessels, have 4 LBK's, one 5 glass carboy and a bottling bucket left after last years brewing.
Happy Hound Brewery
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
My first thought on reading the thread title was: "EVER?!?!"
But I'm a little low too. I had a friend over, then brought some to a party. And my summer was light on brewing. And some batches were infected. But I have a Pale Ale ready to bottle, and a 1gl experiment.
But I bought some commercial beer today. MGD64s for the family, SouthHampton Publick Pumkin on sale, and a 22oz Elysian Savant IPA.
Making beer and stew for the Zombie Apocalypse.
Never mind, there it is.
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
I must really be a lightweight. 4LBKs and a 5 gallon fermenter and not sure how you'll keep up?! I've brewed 4 LBK sized batches this year and am worried about how I'm going to drink them all along with the handful of crafts I've acquired before the spring when I'm supposed to be getting shipped over seas. I've wanted to do a Black Butte Porter clone for the past couple months, but didn't want to have too much on hand, and now there's not enough time for it to age properly if I did do it.
Fermenting: Dad's Lemonade (Pale Ale) Conditioning/Drinking: Paths of Nutty(Brown), spALTered Time (German Altbier) On Deck: Return of the Imperial (Imperial Stout)
Gizmo - you and me both. My wife and I average 3 beers a week, total, between the both of us, unless there is a Michigan football game we're watching and then we may go up to 5 beers... Used to survive on a 12 pack for maybe two months. Got my inventory up to close to 10 cases, but more important was 13 different types, I love selection. Stopped brewing on 6/2 and didn't start again until 9/15. We're down to 6 cases - and barely hanging at 13 types, some basically gone. 1 more ready in 2 weeks, bringing me to over 8 cases, then two LBKs ready to bottle in a little over a week, with two more ready to start right away. Should keep me around the same for selection, and around 11 or so cases, and my bottle capacity is 13, so maybe one more batch past that and we're ready to slow again. Might need more bottles.
Dave - I'm devastated. The master who plans every little detail down to exactly levels got caught nearly out of beer? Say it ain't so?
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
RickBeer wrote:Dave - I'm devastated. The master who plans every little detail down to exactly levels got caught nearly out of beer? Say it ain't so?
Is that supposed to be me? I do plan, but I also roll with it, and exact levels ain't my speed. I'm much more casual about my brewing than some others I've seen, preferring to recognize and respect the science (i.e. measuring, etc.), but embrace the art (brewing by the seat of my pants, at times).
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
That is one nice thing about MrBs or the other kits - they can be put together relatively quickly and in most cases do not need oodles of conditioning time. That is usually what I jump in to once UofM football season starts or otherwise during that short time my pipeline would go down to nada simply due to the lack of time. Centennial Blonde is another good one that is ready nice and quick although a tad more time consuming than dumping in a can of HME. Speaking of, need to try that with Cascade as have a boatload of that left from the harvest.
Silverleaf Vineyard & Winery / Old Mission Hops Exchange / Porchside Vineyard / The North York Brewing Company
Used to survive on a 12 pack for maybe two months. Got my inventory up to close to 10 cases, but more important was 13 different types, I love selection. Stopped brewing on 6/2 and didn't start again until 9/15. We're down to 6 cases - and barely hanging at 13 types, some basically gone. 1 more ready in 2 weeks, bringing me to over 8 cases, then two LBKs ready to bottle in a little over a week, with two more ready to start right away. Should keep me around the same for selection, and around 11 or so cases, and my bottle capacity is 13, so maybe one more batch past that and we're ready to slow again. Might need more bottles.
