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General Category => General Homebrew Discussion => Topic started by: Wort-H.O.G. on December 08, 2014, 06:00:26 PM

Title: What's Brewing over the Holidays?
Post by: Wort-H.O.G. on December 08, 2014, 06:00:26 PM
Ive got a packed couple weeks with brews - whats your plans for brewing through the end of th year?

Dunkelweizen
Pale Ale
German Pils,
Dortmunder
Oatmeal Stout
xxxxxx????? mystery slot-what can I brew that I haven't tried before...saison perhaps?
Title: Re: What's Brewing over the Holidays?
Post by: HoosierBrew on December 08, 2014, 06:06:52 PM
APA, Dort, Standard Bock, maybe IPL (time permitting).
Title: Re: What's Brewing over the Holidays?
Post by: theDarkSide on December 08, 2014, 06:10:11 PM
I brewed a Munich Helles last weekend, then going to brew a Maibock and Doppelbock, and repitch the yeast each time.

After that, we'll see what the weather is like...sucks brewing outdoors in New England with cold and wind.  I may just do some ciders and mead for the duration of winter and start beer back up in the spring.
Title: Re: What's Brewing over the Holidays?
Post by: Wort-H.O.G. on December 08, 2014, 06:16:32 PM
I brewed a Munich Helles last weekend, then going to brew a Maibock and Doppelbock, and repitch the yeast each time.

After that, we'll see what the weather is like...sucks brewing outdoors in New England with cold and wind.  I may just do some ciders and mead for the duration of winter and start beer back up in the spring.

nice-carbonating my helles right now and will be drinking this weekend.
Title: Re: What's Brewing over the Holidays?
Post by: morticaixavier on December 08, 2014, 06:43:39 PM
only two brews left before the move. an experimental brew using malt I malted myself. sort of an amber... something. I'll use hops grown by my homebrew club in that one.

and then the annual Barley Wine to celebrate my son's birth 4 years ago.

got a couple sour batches to blend and/or bottle as well so I'll still be plenty busy.
Title: Re: What's Brewing over the Holidays?
Post by: pete b on December 08, 2014, 06:43:58 PM
I've got some nice winter beers fermenting for Jan/Feb: Dark Belgian with bourbon soaked wood chips and caramelized figs, wee heavey, and English Barleywine. I'm starting an American Brown of some sort this week. I'm drinking a London Porter I bottled last week. Just bottled 3 meads: 2013 Peach & Raspberry Saffron, 2012 Mixed berry, and 2013 Spiced Cyser. We'll be making a few batches of mead the next few weeks to get all of this years fruit out of the freezer. I also have a gallon of wild fermented apple cider going. It still has airlock activity after about 2 months.
Other than that I plan on making more ESB's and English Pale Ales because that's what I most want to drink right now. I.m also going to see if I can get my root cellar cold enough to lager.
Title: Re: What's Brewing over the Holidays?
Post by: dls5492 on December 08, 2014, 08:03:40 PM
Fermenting right now:
1883 Guinness Stout (from The Home Brewer's Guide to Vintage Beer by Ron Pattinson)
European  Pilsner

Lagering right now:
Iowa Pre-Prohibition Lager
Title: Re: What's Brewing over the Holidays?
Post by: Multifaceted on December 08, 2014, 08:36:33 PM
This past weekend I made my haus hop bursted West Coast IPA.

This weekend, doing a split 10 gallon batch of Saison which will be blended with 10 or so other Saisons of varying but common recipes and transferred into a bourbon barrel to be aged until spring.

Early the week of Xmas will brew at least one more batch, I'm thinking of either a Dubbel or perhaps even an Berliner of sorts. Got some sour dregs from Pizza Boy Brewery in Enola, PA which I am presently growing up.
Title: Re: What's Brewing over the Holidays?
Post by: denny on December 08, 2014, 08:48:06 PM
I got more matsutake mushrooms, so it looks like I'll be brewing 2 different shroomies...one with a Golden Strong base and the other with a saison base.

ETA:  Now thinking that the second beer will be an old ale with matsus.
Title: Re: What's Brewing over the Holidays?
Post by: Wort-H.O.G. on December 08, 2014, 08:52:45 PM
I got more matsutake mushrooms, so it looks like I'll be brewing 2 different shroomies...one with a Golden Strong base and the other with a saison base.

i've got to taste one of these someday. while its seems somewhat unappealing to me, i am also intrigued. any commercial versions out there worth trying?
Title: Re: What's Brewing over the Holidays?
Post by: 69franx on December 08, 2014, 09:51:20 PM
This weekend, I will be bottling 5G of BVIP and 6G of BCS Dunkel, as well as brewing a batch of Bock with thoughts from this forum: 50/50 light and dark Munich with just a touch if Carafa II to get me to 18 srm, a little magnum  looking at 1.073 ish and a lot of WLP830. Won't be time for another brew day before End of year. Still trying to figure out how to brew more next year
Title: Re: What's Brewing over the Holidays?
Post by: morticaixavier on December 08, 2014, 09:58:40 PM
I got more matsutake mushrooms, so it looks like I'll be brewing 2 different shroomies...one with a Golden Strong base and the other with a saison base.

i've got to taste one of these someday. while its seems somewhat unappealing to me, i am also intrigued. any commercial versions out there worth trying?

there is a brewery out of santa cruz california that does a beer with Candy Cap mushrooms. It smells like maple syrup and apparently makes you smell like maple syrup for some time after drinking a few. actually, after googling it there are several breweries doing a candy cap mushroom beer now.
Title: Re: What's Brewing over the Holidays?
Post by: brewinhard on December 08, 2014, 11:26:51 PM
Currently drinking my Autumn Janet's Brown.  Will be kegging my first attempt at a carrot cake ale for the holidays tomorrow as well as whipping up a low gravity starter for my L. Brevis to brew a standard Berliner weisse.  After that a Brett trois/lactobacillus primary ferment beer with half getting some Mango puree.  Then on to a dortmunder and traditional bock on the repitch. 

Also a bit of blending for a perfect Flanders Brown.  Currently have 10 gallons of it ready to have a go...

Cheers!!
Title: What's Brewing over the Holidays?
Post by: BrewBama on December 09, 2014, 12:10:06 AM
I have a Choco Milk Stout in Sec, a Regal Pale Ale and a 90/- in Primaries. I have a Spiced Winter Ale and a Cali Common on tap. The last brew day of the year will be an Imperial Nut Brown Ale probably the 20th or so.
Title: Re: What's Brewing over the Holidays?
Post by: blatz on December 09, 2014, 01:07:42 AM
ESB, Pimp Slap IPA, and either a Lawson's Double Sunshine or a RuinTen clone.
Title: Re: What's Brewing over the Holidays?
Post by: Frankenbrew on December 09, 2014, 01:17:15 AM
Munich Dunkel
Imperial Red (NB Megaladon recipe)
Kumquat Wheat Ale (won best of show in local comp. last year)
Something Belgian (maybe a Leffe type blonde)
Title: Re: What's Brewing over the Holidays?
Post by: ynotbrusum on December 09, 2014, 03:19:53 AM
A lager this weekend, but a flanders red and a mild before close out of the year, if I can squeeze them in!
Title: Re: What's Brewing over the Holidays?
Post by: beersk on December 09, 2014, 03:36:28 AM
Brewed an oatmeal stout yesterday. Brewing a taddy porter in 2 weeks, that'll be the last of the year. That'll put me at 31 batches for the year.
Title: Re: What's Brewing over the Holidays?
Post by: erockrph on December 09, 2014, 05:09:44 PM
Time's tight around the holidays, so I don't see much opportunity for brewing in the near future. I might have a pocket of time on New Year's Eve for something quick. I'm thinking a cranberry-lime session mead might be the route I end up taking.
Title: Re: What's Brewing over the Holidays?
Post by: denny on December 09, 2014, 05:24:02 PM
I got more matsutake mushrooms, so it looks like I'll be brewing 2 different shroomies...one with a Golden Strong base and the other with a saison base.

i've got to taste one of these someday. while its seems somewhat unappealing to me, i am also intrigued. any commercial versions out there worth trying?

Never seen a commercial version anywhere.  The cost would be prohibitive.  around here, chanterellle mushrooms go for $10-25 /lb. and matsus much more than that.  Consider that you need at least 2 lb./gal. and you can see why a commercial brewery wouldn't do it.

ETA:  Actually, I do know if one.....micsager's Dungeness Brewing is making a wee Shroomy now.
Title: Re: What's Brewing over the Holidays?
Post by: denny on December 09, 2014, 05:25:35 PM
there is a brewery out of santa cruz california that does a beer with Candy Cap mushrooms. It smells like maple syrup and apparently makes you smell like maple syrup for some time after drinking a few. actually, after googling it there are several breweries doing a candy cap mushroom beer now.

Local Rogue brewpub brewed a candy cap porter a few years back
Title: Re: What's Brewing over the Holidays?
Post by: Wort-H.O.G. on December 09, 2014, 05:28:36 PM
I got more matsutake mushrooms, so it looks like I'll be brewing 2 different shroomies...one with a Golden Strong base and the other with a saison base.

i've got to taste one of these someday. while its seems somewhat unappealing to me, i am also intrigued. any commercial versions out there worth trying?

think then i will have to wait until my next trip out to portalnd to sample..don't imagine i will find any of them around Ohio.

Never seen a commercial version anywhere.  The cost would be prohibitive.  around here, chanterellle mushrooms go for $10-25 /lb. and matsus much more than that.  Consider that you need at least 2 lb./gal. and you can see why a commercial brewery wouldn't do it.

ETA:  Actually, I do know if one.....micsager's Dungeness Brewing is making a wee Shroomy now.
Title: Re: What's Brewing over the Holidays?
Post by: dbarber on December 09, 2014, 05:55:21 PM
I have a munich helles carbonating and plan to use the yeast on a maibock and/or doppelbock, then a Dusseldorf Alt, and a munich dunkel.  I need to start planning my New Year's Day brew.
Title: Re: What's Brewing over the Holidays?
Post by: majorvices on December 09, 2014, 06:07:28 PM
I'm brewing 12 gallons of 1065 OG stout that I'm going to add a half gallon of amber maple syrup to after fermentation is complete and then age on charred maple wood.
Title: Re: What's Brewing over the Holidays?
Post by: HoosierBrew on December 09, 2014, 06:09:55 PM
I'm brewing 12 gallons of 1065 OG stout that I'm going to add a half gallon of amber maple syrup to after fermentation is complete and then age on charred maple wood.

That sounds excellent. I've used maple syrup in stout, never the wood. Bet that goes fast.
Title: Re: What's Brewing over the Holidays?
Post by: homoeccentricus on December 09, 2014, 06:10:21 PM
Everett clone and citra saison. Plus mead dryhopping experiments (sweet gale and other substances)
Title: Re: What's Brewing over the Holidays?
Post by: majorvices on December 09, 2014, 06:13:34 PM
I'm brewing 12 gallons of 1065 OG stout that I'm going to add a half gallon of amber maple syrup to after fermentation is complete and then age on charred maple wood.

That sounds excellent. I've used maple syrup in stout, never the wood. Bet that goes fast.

Thanks! Also doing a  Belgian stout with D80 candi sugar, vanilla bean, orange peal and black pepper. Vanilla bean and black pepper go really, really well together. Try it some time!
Title: Re: What's Brewing over the Holidays?
Post by: HoosierBrew on December 09, 2014, 06:21:36 PM
I'll have to remember that.  I did use black peppercorns once in a saison, until I figured out the right strain/temp gives you that anyway  ;D
Title: Re: What's Brewing over the Holidays?
Post by: Wort-H.O.G. on December 09, 2014, 06:34:49 PM
I'm brewing 12 gallons of 1065 OG stout that I'm going to add a half gallon of amber maple syrup to after fermentation is complete and then age on charred maple wood.

is it simply a chunk of maple charred in the chamber?
Title: Re: What's Brewing over the Holidays?
Post by: majorvices on December 09, 2014, 06:46:11 PM

I'm brewing 12 gallons of 1065 OG stout that I'm going to add a half gallon of amber maple syrup to after fermentation is complete and then age on charred maple wood.

is it simply a chunk of maple charred in the chamber?

Take that maple smoking chips and toast them at 400 degrees till they are dark brown then char some of them with a hand torch. 6-8 oz per 5 gallons. Less if chips are smaller.