[lbrewski]

Club brew coming up 1st, we're pitching in to fill a new 3BBL fermenter with a IIPA and splitting the result - a member is turning pro and wants to use this vessel for the first time. With his system it will take two mash/boils. Should be a fun day.

[hopfenundmalz]

Pecan rauchbier first, then a kolsch.

Pecan wood smoked, I assume?  Only used Pecan once on some pork, and it reminded me of Post Oak, which is good.

[hopfenundmalz]

Did the N. German Pils today.  It was forever to get it down to <50F, 1 hour and 8 minutes.  Need more ice next time for the pond pump cooler set up.

[chumley]

Lager starters are still bubbling, Denny....my problem is that it has been too damn cold.  The fermometer on one of my carboys was reading 44°F yesterday.

I think a pils will be fermenting next weekend.

[weazletoe]

Mine is gonna be honey wheat, followed by a stout.

[Titanium Brewing]

Did a  dry stout on 1-1-11

[tomsawyer]

I made a little cream ale last night, 1.040 and 15 IBU.  It'll be a base beer for a strawberry ale for the wife, I intend to add frozen strawberries to secondary, chill that while it extracts the flavor, and then keg afterwards.  Fruit beers aren't terribly stable but she enjoys them when we go to the local brewpub so I put one out periodicaly.

[wingnut]

I'm on day 2 of fermenting my latest batch of Vienna Lager.  (Mashed and pitched on 1-2)

I love the cold weather to really get the wort down cold before pitching (45F, let it free rise up to 50F in the fermenting fridge), however, you do have to be sure to drain the garden hose properly after useing the wort chiller.  Otherwise the next brew day may not go so smoothly!

[denny]

Lager starters are still bubbling, Denny....my problem is that it has been too damn cold.  The fermometer on one of my carboys was reading 44°F yesterday.

I think a pils will be fermenting next weekend.

Just xferred a pils made with WY2124.  It fermented at about 44-46F due to the cold snap we're having here.  The yeast worked impressively well at that temp!

[redbeerman]

Brewed a mild yesterday.  First time for that style for me.  Need a good lo-cal session beer.

[skyler]

Dry Stout - brewing it Sunday, but I technically already started it since I mashed in 2 oz of grain in a travel coffee mug to get sour and nasty before I add it to the main tun at sparge.

[maxieboy]

Heating strike water for 10g AG AB clone as we speak.

I am worthy...

[alikocho]

American Pale Ale

[corkybstewart]

Pecan rauchbier first, then a kolsch.

Pecan wood smoked, I assume?  Only used Pecan once on some pork, and it reminded me of Post Oak, which is good.

We have a lot of pecan trees out here, there's even an award winning BBQ restaurant here that uses only pecan.  I'm also going to use apple wood on some malt-I brewed last year's rauch with half store bought, half apple smoked malt and it was terrific.

[hopfenundmalz]

Pecan rauchbier first, then a kolsch.

Pecan wood smoked, I assume?  Only used Pecan once on some pork, and it reminded me of Post Oak, which is good.

We have a lot of pecan trees out here, there's even an award winning BBQ restaurant here that uses only pecan.  I'm also going to use apple wood on some malt-I brewed last year's rauch with half store bought, half apple smoked malt and it was terrific.

Did an Apple wood smoked Porter a few years ago.  That worked just fine.  Will do some more with Apple wood in the future, as there are lots of Apple trees here, but no Pecan.