[69franx]

I brewed a recipe I saw on here in the thread "Blondie's Ale" Should be a great summertime brew: mostly 2 row with a touch of Honey malt abd Biscuit. Bittered with Willamette,  and I am using rehydrate 05. Also bottled 4.4 gallons of German IPA. Checked gravity on my pilsner: 830&833 both down from 1.053 to 1.010 after 15 days, just need to find a day to bottle 9 gallons of that. Busy beer weekend

Guess I put this in the wrong year! Had trouble searching through tapatalk and just grabbed the first one I saw

[HoosierBrew]

I brewed a recipe I saw on here in the thread "Blondie's Ale" Should be a great summertime brew: mostly 2 row with a touch of Honey malt abd Biscuit. Bittered with Willamette,  and I am using rehydrate 05.

Sounds like a good summertime beer, Frank! Just brewed a cream ale as a summer beer myself.

[Footballandhops]

Mashing in on a smoked robust porter right now....aging until the fall weather hits

[brewday]

Mashing in on a smoked robust porter right now....aging until the fall weather hits

Fall weather's here!

I had an Orval/Matilda inspired brew planned for today, but I had to call it - nasty out there.  Rescheduled for tomorrow.

[Footballandhops]

Mashing in on a smoked robust porter right now....aging until the fall weather hits

Fall weather's here!

I had an Orval/Matilda inspired brew planned for today, but I had to call it - nasty out there.  Rescheduled for tomorrow.

Where the heck do you live lol...90 degrees in VA

[narcout]

Getting ready to mash in on a Belgian Pale (or maybe it's a Belgian Single):

4.5 lbs. Belgian Pils
4 lbs. Belgian Pale
1 lb. cane sugar

.5 oz. Northern Brewer - 60 min.
1 oz. Tettnang - 30 min.
2 oz. S. Goldings - 20 min.

Wyeast 3787

[HoosierBrew]

Getting ready to mash in on a Belgian Pale (or maybe it's a Belgian Single):

4.5 lbs. Belgian Pils
4 lbs. Belgian Pale
1 lb. cane sugar

.5 oz. Northern Brewer - 60 min.
1 oz. Tettnang - 30 min.
2 oz. S. Goldings - 20 min.

Wyeast 3787

Sounds good. I need to brew one soon, it's been a while.

[brewsumore]

Last weekend I brewed an updated version of my Karmeliet Tripel clone, and grist had both malted and unmalted barley, wheat and oats; 61% pilsen malt.  Also added some coriander and sweet orange peel.  It's coming along nicely.

[homoeccentricus]

Bottling Drew's French Saison with blood orange. SWMBO says it tastes like flat lemonade. Keep my fingers crossed...

[jtoots]

Last weekend I brewed an updated version of my Karmeliet Tripel clone, and grist had both malted and unmalted barley, wheat and oats; 61% pilsen malt.  Also added some coriander and sweet orange peel.  It's coming along nicely.

had one of those sitting on the patio this weekend... absolutely fantastic beer.  i think i feel my first tripel batch coming on, thanks for the inspiration...

[brewsumore]

Last weekend I brewed an updated version of my Karmeliet Tripel clone, and grist had both malted and unmalted barley, wheat and oats; 61% pilsen malt.  Also added some coriander and sweet orange peel.  It's coming along nicely.

had one of those sitting on the patio this weekend... absolutely fantastic beer.  i think i feel my first tripel batch coming on, thanks for the inspiration...

As a starting point for you research I recommend reading the info on Karmeliet in Brew Like a Monk.  If you don't own it, it's definitely worth buying.  PM me if you'd like to see my recipe.

[brewinhard]

Kegging up a simple belgian patersbier tomorrow.  Light, refreshing, and perfect for summer with a blend of WY 3787 and WY 1214 in primary. 

[toby]

Brewing an Amber for a couple comps in July.

[brewsumore]

Tomorrow I'm brewing my updated Pliny the Elder clone.  Think hops (and hop extract).  Think fun.  It's supposed to hit 102 - 104F tomorrow here in Spokane, so I'm going to start the brew day at 4 am (11 gal batch).

It's totally global warming adaptation, and relief.

[chumley]

I've got 2 brew sessions planned over the next 5 days.....10 gallons of Classic American pilsner, split between WLP833 and 43/70.....and 10 gallons of 1.050 saison, split between 3711 and 3724.  I've got the CAP recipe worked out, but still tweaking the saison. Think I might through in a pound of Simplicity candi syrup, and maybe a very slight amount of coriander...like a half ounce for 10 gallons.