[hopaddicted]

Not kegging yet, first batch is on my dining room table waiting. I do have seven batches in primary or secondary right now, so plenty in the pipeline and plenty of varieties in bottles. My brother and father both homebrew too, so if needed I could always look to family to replenish the reserves. This is number two, already have a three year old son, and I brewed one week after wife gave birth last time. It definitely adds a challenge (especially with the heat), but I am going to start trying to make some smaller batches of specialty/exotic brews.

[jeffy]

I will transfer my Rye IPA and Belgian Rye IPA to kegs (same batch, split yeast).
Saturday I get to help brew 10 barrels of smoked porter at my friend's brewery using the 150 pounds of malt I smoked last weekend.  I'm really looking forward to brewing on a pro system.  I've had the opportunity to help with two other pro brews, but I'm thinking this will be even more hands on.

[Nagel Family Brewing]

West Coast Blaster our of Brewing Classic Styles with Cascade, Centennial, Ahtanum, Amarillo late hops.

[Hokerer]

Unfortunately nothing here.  Taking the kids to Scout Camp all next week.

[hopfenundmalz]

I have to get up early tomorrow and go to Arbor's Corner Brewery, to do a 10 gallon batch on their pilot system.  It will be a Pale Ale with a little less hops, and 4 lbs of homesmoked malt.  Pear wood was used for the smoking.  The malt has a very good taste,  will see how it plays in the base beer.

Edit:  My little village is having its summer sidewalk sale and Main St is closed.  So traffic is bad, but it is all relative.  If I want to go downtown, I will take 10 minutes and walk.

[narcout]

How miserable of course depends upon which one you went to and from where.

Yeah, I was heading from downtown to Culver City and then back to West Hollywood. My commute to work isn't bad (25-30 minutes depending on my luck with the lights), but going from work to the LHBS and then back home is a bit of a trek.

Being a Florida boy, all I can say is I don't miss the humidity.

Seriously. I'm from Florida myself (Fort Lauderdale).

[richardt]

I don't mean to bust the West Coasters'on the traffic issue--There are some perks to living there.

Who can deny that they got an abundance of great microbrews and the climate for hops...
and the mountains and forests and ocean.  Beautiful country, if you're a naturalist (which I am, to the extent that I have a car to get me there and back, standard bathooms and showers every day, and an air-conditioned structure with a comfortable bed with sheets to sleep in at night, and beer...  not too much to ask, is it?)

Seems like everyone on the west coast is within walking distance of a great brewpub or microbrewery...or so it seems.
Only wish that were the case here in Florida...  Ah...But then we'd have a traffic problem like California....

Which is the lesser of two evils?

[babalu87]

Due to me not updating my grains in Pro-Mash after my CPU crashed:
10 gallons of Porter in the fermenters
One with US-05 and one with 1968
Should be a nice "experiment" to see what one we prefer.

Imperial Black Ale on deck for Sunday

As to traffic, if you think the West coast has that all locked up........................ have you been to Boston?

[lbrewski]

I brewed a RIS on Monday, just got the last of a syrup made from Muscavodo sugar into the fermenter last night. Judging at the So Cal Homebrew Championships Sunday.

[thirsty]

Had my first glass of this summers hefe last night. Sure is good. Made another batch on Wednesday.

[BrewingRover]

Due to me not updating my grains in Pro-Mash after my CPU crashed:
10 gallons of Porter in the fermenters
One with US-05 and one with 1968
Should be a nice "experiment" to see what one we prefer.

Imperial Black Ale on deck for Sunday

As to traffic, if you think the West coast has that all locked up........................ have you been to Boston?

I think 1968 makes a fantastic porter. I'll be curious which you prefer

[alikocho]

Belgian Saison for me here - using the rare warmth of the British Summer.

[alikocho]

Oh, and a Blackcurrant and Gooseberry Melomel that I started last night.

[Thirsty_Monk]

I just brew Czech Dark Beer.
Getting closer

[babalu87]

Due to me not updating my grains in Pro-Mash after my CPU crashed:
10 gallons of Porter in the fermenters
One with US-05 and one with 1968
Should be a nice "experiment" to see what one we prefer.

Imperial Black Ale on deck for Sunday

As to traffic, if you think the West coast has that all locked up........................ have you been to Boston?

I think 1968 makes a fantastic porter. I'll be curious which you prefer

Thanks for the input

Fullers on cask is one of my favorite Porters. That and Anchor Steam are about the two best out there.
So I got the 1968 coverering the Fullers and the US-05 should be pretty close to the flavor profile of the Anchor
NOT clones but the yeasts should be pretty close to those two.

Imperial Black Ale was a HEADACHE!

I've done that beer in 6-7 gallons batches at least 5 times, brewed up 12 today.............. lets just say it was an adventure, maybe the decoction will lend something to it that wasnt there before