[Wort-H.O.G.]

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?

[HoosierBrew]

APA, Dort, Standard Bock, maybe IPL (time permitting).

[theDarkSide]

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.

[Wort-H.O.G.]

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.

[morticaixavier]

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.

[pete b]

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.

[dls5492]

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

[Multifaceted]

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.

[denny]

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.

[Wort-H.O.G.]

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?

[69franx]

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

[morticaixavier]

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.

[brewinhard]

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!!

[BrewBama]

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.

[blatz]

ESB, Pimp Slap IPA, and either a Lawson's Double Sunshine or a RuinTen clone.