[Hokerer]

Oatmeal stout, perhaps. Considering letting the wort simply cool overnight before pitching yeast rather than messing around with sinks full of cold water, as I'm lazy and I don't own a wort chiller yet.  I won't get the cold break out, but I'm not sure whether I care.  Should I?

During the warmer months, I almost always end up pitching the next day as our tap water isn't cold enough for the chiller to get it all the way down.  As long as you keep things clean, you should have no problem.  The only thing I would wonder is if it would chill enough on it's own overnight.  That's a lot of thermal mass so I don't know how long it might take to get to room temperature much less pitching temperature.

[4swan]

Rye Schwarzbier and trying Herkules hops for the first time.

[ethalacker]

Kegging a porter and an ipa.  Brewing up another ipa.

[Nagel Family Brewing]

Kegging an Amarillo & Citra IPA.  Brewing an Amarillo/Columbus/Centennial/Summit IPA. Drinking Hoppy Red Rye & Oatmeal Stout.

[anje]

Oatmeal stout, perhaps. Considering letting the wort simply cool overnight before pitching yeast rather than messing around with sinks full of cold water, as I'm lazy and I don't own a wort chiller yet.  I won't get the cold break out, but I'm not sure whether I care.  Should I?

During the warmer months, I almost always end up pitching the next day as our tap water isn't cold enough for the chiller to get it all the way down.  As long as you keep things clean, you should have no problem.  The only thing I would wonder is if it would chill enough on it's own overnight.  That's a lot of thermal mass so I don't know how long it might take to get to room temperature much less pitching temperature.

I don't have a sufficiently large kettle for a full boil (and I have an electric stove, though I don't mind the idea of making the apartment management replace burners), so I can chill the water I'll be diluting with. Hopefully that'll get it down far enough that it'll be cool by the next day, especially if I plunk the fermenter in a bin full of water an hour or two before pitching the yeast.  I hope. Last time, evaporation alone had the fermenter staying in the 62-64F range.

[hopfenundmalz]

Just finished the "Helles From Hell".  If it could go wrong today it did.  But in the end we made beer and hit the target OG. 

[brewsumore]

Was going to make a cascade/amarillo/citra IPA, but decided instead on sunday to brew a hop-bursted all-citra IPA.  I've never used this hop before, but am excited to see how this works out.

[tygo]

Kegged and dry hopped the late hopped pale ale I made with nelson sauvin.  I can't wait for this one to be ready.  The sample tasted fantastic and the aroma was already heavenly.  Four or five days on the hops and then another week to carb and condition and it'll be in my glass.

[ynotbrusum]

A Maibock.  It looks to be over 7%, so I am calling it "Major Maibock".  A 10 gallon batch - it was close to maxing out my 3 keg system, since it was a base of 25 lbs. Pilsner malt, 1 lb. carafoam, 1 lb. carahell, and 1.5 lbs. Munich.  Halletauer hops.  A slurry of WLP 800 from a pilsner I am racking over today.  I hope it is all I think it can be.

Cheers.

[jmcamerlengo]

Well my Brutus handled the 10 gallon batch of BarleyWine. I calculated a 1.100 S.G. at 80% efficiency and actually ended up at 1.103! No stuck mash or nothing, so it worked great!  Sweet...now for 10 gallon of Imperial Stout....hmmm next few weeks maybe!

[brewsumore]

Kegged and dry hopped the late hopped pale ale I made with nelson sauvin.  I can't wait for this one to be ready.  The sample tasted fantastic and the aroma was already heavenly.  Four or five days on the hops and then another week to carb and condition and it'll be in my glass.

I tried a pale ale tonight brewed with nelson sauvin, sorachi ace, centennial and cascade and whoa-oa-oa was it ever delicious.  Not sure how to describe it, maybe some flowery flavors going on, definitely a diffferent flavor delivery than the more common citrus and pine thing you find so often.