[bonjour]

A new week so a new topic,  Whatcha Brewin' this week

[theDarkSide]

Brewing the Amber Ale from Brewing Classic Styles, then pitching a Christmas Spice Ale on that yeast in a couple weeks.

[bluesman]

OK...I suppose I should have posted this here.

"Redbeerman and myself are brewing up Denny's famous Vanilla Bourbon Porter on Saturday. This will be the first time making that beer. With all the rumplings about that beer, we thought it would be a good one to try."

[BrewArk]

I filled my last two carboys last weekend at "TAFTH" last weekend.  So this weekend I'll probably bottle some wine and free up three or four carboys so I can start some lagers for this year.   

[hopfenundmalz]

Nothing so far, too busy smoking grain while the weather is still nice.
4 lbs smoked with pear wood.  Delicatesweet smoke.
4 lbs on the smoker with Beechwood.  I want that complete Bamberg flavor experience for my next Rauchbier.  Will do 4 more lbs so that I have enough.

Maybe an IPA later in the week.

[hamiltont]

Nothing so far, too busy smoking grain while the weather is still nice.
4 lbs smoked with pear wood.  Delicatesweet smoke.
4 lbs on the smoker with Beechwood.  I want that complete Bamberg flavor experience for my next Rauchbier.  Will do 4 more lbs so that I have enough.

Maybe an IPA later in the week.

Never smoked grain before.  Making a Smoked Porter sometime soon & will smoke myself.  Plan to use Alder.  What's your process for smoking grain?  Maybe a new post???  Thanks!!!

[majorvices]

I'm brewing 5 gallons of old ale and 10 gallons of a Holiday saison sometime early next week. Taking my 7 year old camping this weekend.

[hopfenundmalz]

>What's your process for smoking grain?  Maybe a new post???  Thanks!!!

4 lbs works well on my smoker. Wet with 1 cup filtered water, no chlorine wanted here.  Spread grains on a screen.

Soak the wood before hand.  Smoke low temp, you want the wood to smolder, no flames.  Have a spray bottle handy to put out any flames. Turn the grain so that the smoke can get evenly to the husks. I go for about 2 hours.

When done, spread on a cookie sheet(s), put in the oven at lowest stting to drive off phenolics for one hour.  Your house will stink.  Then put in a paper bag for a week or 2 until you are ready to brew.

Have done alder twice, and apple.  Expeimenting with others, as you can see.

[BrewingRover]

I've got an ESB I need to bottle.

[blatz]

this is one of the odd weeks that I don't do anything brewing related (unless putting the finishing touches on the Baltic Porter recipe I'll be brewing next week counts...and drinking beer, of course).

[chumley]

I just smacked a pack of 3944 and 4347, so I hope to be brewing a wit and ABC this week.

[Hokerer]

Bottling a Cascade hopped Pale Ale, racking a Rum Raisin Porter to secondary, and brewing an Oatmeal Stout

[KING__SIZE]

The homebrew club I belong to is brewing a flanders red sour beer. I know jackity jack jack jack about making sour beers so I'll be taking notes.

[jhwk]

Brewing a Belgian Blond on Vets day and a nice cream ale come Saturday. 

[narvin]

I finally got around to brewing Ryan's Ruination clone.  I'm looking forward to seeing the results with the WLP007... I love 001 in IPAs but it was time to try something new.

I'm also cleaning bottles to cork my Flanders Red.  It's been about 18 months since I brewed it, and I've really been in no hurry to bottle since it keeps improving, but at this point I think there's enough acetic acid for my tastes so I might as well go ahead and do it.