[garc_mall]

Our club is doing a "same brew" recipe where we all start with the same recipe and change it up how we want. I am taking the ESB and adding 1lb of home toasted oats for some mouthfeel.

[jeffy]

I will be making an English Barleywine on Saturday, using the Yorkshire yeast from my recent Special Bitter.

[passlaku]

Brewing 10 gallons of an all Cs APA (Columbus, Cascade, Centennial, and Amarillo). 

[BrewingRover]

I will be making an English Barleywine on Saturday, using the Yorkshire yeast from my recent Special Bitter.

I've been curious how that will do in a barleywine. You'll have to report back.

I have a porter to bottle sometime this weekend.

[jeffy]

I will be making an English Barleywine on Saturday, using the Yorkshire yeast from my recent Special Bitter.

I've been curious how that will do in a barleywine. You'll have to report back.

Are you worried about attenuation or the esters?

[morticaixavier]

I will be making an English Barleywine on Saturday, using the Yorkshire yeast from my recent Special Bitter.

I've been curious how that will do in a barleywine. You'll have to report back.

I have a porter to bottle sometime this weekend.

that's the same yeast I am using in my barley wine this weekend. It'll be interesting to compare recipes and results

[BrewingRover]

Are you worried about attenuation or the esters?

Mostly attenuation.

[madscientist]

Hoppy Holidays Red Rye boiling away now.

[jeffy]

Are you worried about attenuation or the esters?

Mostly attenuation.

I have a lot of yeast and intend to keep it roused.  Hopefully it will do the job.  We'll see.

[stlaleman]

I will be making an English Barleywine on Saturday, using the Yorkshire yeast from my recent Special Bitter.

Made an Old Ale this past weekend with this yeast. Haven't measured gravity yet, but it seemed to do well.

[bboy9000]

Did an Irish stout and an American stout.  Saving the second runnings for tomorrow to play around with.

[ynotbrusum]

I've been brewing a fair amount lately, so no open spots until yesterday, when the cumulative effect of a Thanksgiving eve party (a keg of Red Lager), Thanksgiving and Black Friday parties (the last of 2 other kegs that have been on tap a while) opened up some kegs, so I can transfer some more fall lagers into them.

If I can get around to it, I want to brew an IPA for a friend who loves Denny's Rye Smile.  It won't be a Christmas beer, but at least I can tell him at Christmas that it is coming....

Cheers to the brewers this weekend.

[brewsumore]

I didn't brew, but today I bottled a partial mash barleywine after 3 weeks in primary, and am very happy with it, although expected better attenuation - a hopped up version of English BW fermented with WY 1318 (London Ale III) that went from 1.092 - 1.027.  At 1.028 12 days ago I threw in a rehydrated pack of S-04 to ensure it was done. 

Getting ready this evening to rack off of the heavy lees of some cabernet sauvignon and syrah I pressed yesterday; also will inoculate both (and a cabernet franc as well) with malolactic bacteria and add medium toast French oak cubes.  I'm expecting a yield of 20 gallons of each.  Am I in the right forum? 

[cheshirecat]

I am doing an ESB and Mild today. :0)


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[dcdwort]

Last weekend's 80/ scottish ale is in secondary now.  SG went from 1.047 to 1.012 it 5 days.  Now I am getting ready to start my schwarzbier.  Fire on the HLT now.