[deepsouth]

i am bottling the pale ale that i saved with the dry hops (that i posted a thread about).

i am transferring my 100% brett b pale ale onto a jar of apricot puree.

i am brewing a yet to be determined style of beer, but i'm using us-05 or nottingham or s-04 or california ale V yeast, so i'll be somewhat limited to what i do.

[beersk]

No brewing for me, but I think I may be kegging a helles.  I do plan to brew soon though, think it'll be a dunkel or vienna lager with WL833.  Need to make a starter...

[morticaixavier]

I might brew a saison as I will soon be out of my session option. don't have any pils malt but I have pale and wheat, maybe pick up some flaked rye or similar. hmmm. now the wheels begin turning.

[Pawtucket Patriot]

Going to brew a Special Bitter.  I'm going to semi-burtonize the water (around 115ppm Ca, 350ppm SO4) to see what sort of flavor/mouthfeel difference it makes. 

[1vertical]

Changed my mind and decided to brew just mashed in on another Saison.
The last batch finished so quick and strong at 1.004 i kegged it this mornin
and decided to pitch fresh wert onto the yeast cake and see where it goes.

[jeffy]

I bottled up some of my Czech Pils for the Pilsner Urquell Masters comp in Chicago next week.  Anybody else from the forum gonna be there?
I also kegged the witbier I made on the fourth.

[kgs]

No brewing, but this thread reminded me to pick up some nice fresh organic rolled oats to toast for an oatmeal stout in a week or two.

[jamminbrew]

Brewing my Belgian style Golden Strong.  Last weekend at the Salida brewfest in Colorado, my brew club (Brew Brothers of Pikes Peak) and another club (Rock Hoppers from Castle Rock, CO) made a large camping trip. Over 70 homebrewers and many assorted beers.  We held an informal competition for a "People's Choice Award" and I won with this beer. Figured it was time to brew some more!

[brewsumore]

after some more research I am waiting for more ingredients before I brew my gluten-free partial mash beer next weekend.  Decided to keep sorghum syrup below 12% of total grist/sugars (originally had it at 60%), so instead I will use a combination of brown rice syrup, malted oats, flaked maize, sorghum syrup, D2 syrup, and add some gelatinized gluten-free cereal and beta amylase powder into the mashed portion.

[andyi]

brewed Dechutes Chainbreaker IPA clone in this months zymurgy.  The hop aroma from the fermenter smells fantastic.