BeerBorg

Rye Pale Ale nearly ready for the boil.

TonyKZ1 wrote:

berryman wrote:

TonyKZ1 wrote: I brewed up the MB Belgian Spiced Ale that's currently on sale. That sure smelled good.
Tony

Tony, is that the Belgian Spiced Christmas Ale? I did 2 batches of it and sneaked an early sample the other day and that's going to be a good beer when aged.

Do you think it'll need aged or conditioned, longer than the 4 weeks (carbonating/conditioning) that I've been giving my other brews?
Thanks, Tony

I think this beer will be pretty good if you want to start drinking them after 4 weeks, but I think it will be better with a little more aging time. I actually plan on saving mine until next fall, as I have a lot of other beers on-hand, fermenting now, and planned. I used .250 LB Carapills and .500 LB candi-sugar in mine.

Bottled my Big Ben Piney Tavern Ale, just got done and cleaned up. Might not have quite as much pine as I was looking for but at least not over pine like when I made it before and used too much spruce essence. Now going to rack my Lager into a secondary and finish the D-rest before I put it to bed in the 30's

Brewed a 2.5 (well, closer to 3) gallon batch of an oatmeal stout this morning. Couldn't resist calling it Oat Soda. Smelled great through the boil, and hit the projected OG nearly on the nose. Stouts aren't my favorite, but a case of good stout isn't a bad addition to the pipeline.

Next week, a blonde ale, just for variety!

Brewed 5.5 gallons of Conan's "I'll be back for more" Porter, which is happily bubbling away.
Getting ready to make quite a few starters with some left over wort.

Just kegged a 5G batch of amber ale. Based it off of Sam Adams BL. Sample is delish!

Some dark rye session IPA thing.

After many weeks of trying, I'm FINALLY brewing Lou's Oberon clone recipe. Can't wait till it's done so I can fill my keg with it!

philm00x wrote:After many weeks of trying, I'm FINALLY brewing Lou's Oberon clone recipe. Can't wait till it's done so I can fill my keg with it!

Just finished bottling 2.5 gal of my Bengal in the Rye

I get to brew tomorrow!

Going to whip up 3G of a pale ale/wheat Nelson Sauvin.

I'm so happy I'm going to post another banana:

Looks like brewing finally starts in two weeks (didn't get supplies this week, and next week is booked solid with the East Nashville Beer Fest and a party we're hosting)... I guess I should do some planning... I have a gift card burning a hole in my pocket! (thx again... bottles will be heading out whenever they are ready...)

swenocha wrote:Looks like brewing finally starts in two weeks (didn't get supplies this week, and next week is booked solid with the East Nashville Beer Fest and a party we're hosting)... I guess I should do some planning... I have a gift card burning a hole in my pocket! (thx again... bottles will be heading out whenever they are ready...)

What you gonna brew????

If any new funky Yazoo ETF's come around let me know! The two of theirs I had were so very good and Inks and you had one, got me hooked on sours. Just need to get the process down and the patience!!!!

New sour release next Tuesday... three new beers! Fat Bottom also came out with a canned Lychee Weiss that's been very well received.

I'm weighing several recipes. Not brewing for a while causes you to have a hard time deciding, as there are several I want to brew right away. I have plenty of beer for drinking, so I'm thinking Fall beers. I think the caramel coconut wee heavy from Emma's book is on the short list. Likely the Yazoo Sue recipe as well. Also weighing a sour (maybe the peach lambic in Emma's book, or a berlinner weisse). Also want to get an IPA going at some point, and probably a pale lager/kolsch/cream ale kinda thing. I also want to revisit the Sam Smith Winter Welcome recipe that I accidentally soured last time. That's probably my summer/fall of brewing, but there are some other styles I want to hit soon as well (rauch, roggen, Blackstone's Maris Otter Pale, etc). Who knows what I'll pick first. If only I had more time to brew... sigh.