[cheba420]

Brewing up a Green Flash West Coast IPA this weekend. However, I'll be taking a back seat while my friend takes the helm. He's came in with the assist several times for me. Now, Its time for me to turn over my rig and help him make his first beer! Stoked!

[dbarber]

Brewing up an Am. Barleywine, if my hops get here by Saturday and bottling up entries for the NHC.

[kgs]

I have the weekend to myself and will brew at least once (and clean bottles).

I promised myself last year I'd brew a Christmas barleywine by March rather than waiting til September and realizing once again it was too late. Still haven't picked out the recipe, though Gordon Strong's recent article in Zymurgy had several that looked good. I should buy my stuff by tonight if I'm making a starter.

[ryang]

Just brewed a fairly big baltic porter last night... however it didn't get lager yeast and cool temps... instead it got a slurry of 5 different strains of brettanomyces and is sitting nicely at 70F.  Want to see what the brett is capable of in terms of alcohol and what it does with some restrained roast.

[beersk]

I think I said in the other thread I was going to brew an Amber ale.  Wouldn't mind getting a good Amber recipe down.

I'm with you there.  Have taken several cracks at an Amber and, while good, none have totally thrilled me.

These days, all you see are Amber lagers.  I'm going to brew an Oatmeal Amber ale.  I brewed one a while back and while it was good, it was under carbonated (this was before I kegged).  So I think I'm going to give it a try again. 
Last night I bought a six pack of Boulevard's Amber Ale for inspiration and I was underwhelmed.  Too plain tasting.  I don't want it to be hoppy, because it then essentially becomes a pale ale, and that's not what I'm after.  I want something malty and full bodied.
I didn't even think of Breckenridge's Avalanche ale...should've gotten that.

[tschmidlin]

Just brewed a fairly big baltic porter last night... however it didn't get lager yeast and cool temps... instead it got a slurry of 5 different strains of brettanomyces and is sitting nicely at 70F.  Want to see what the brett is capable of in terms of alcohol and what it does with some restrained roast.

Which strains?  I know anomalus, bruxellensis, claussenii, and lambicus . . . is there another one out?

[punatic]

Which strains?  I know anomalus, bruxellensis, claussenii, and lambicus . . . is there another one out?
[/quote]

Mr.Edensis

[Rhoobarb]

After a four month hiatus from brewing to tackle our recent move, I'm breaking in the new brewery on Sunday.  I'll be brewing ten gallons of my Timothy Taylor Landlord clone.  Supposed to be partly sunny and 42oF that day, so the garage will be a bit chilly but I'm stoked!  I'm subbing Willamette for the Styrian Goldings this time around and am using the Wyeast Yorkshire 1469 strain.  Everything else stays the same.

[morticaixavier]

maybe bottling a small beer and dry hopping my maple barley wine

[alikocho]

Biere de Mars, based on the recipe in Farmhouse Ales.

[hopfenundmalz]

Just finished a Timothy Taylor Landlord knockoff 20 minutes ago.  This one is going to be a little darker than my last.  It uses the Wyeast 1469.  Really liked the one from last December, so time for more.

[chumley]

Maibock is up this weekend.  And cleaning kegs.  I haven't cleaned kegs since December. 

[smoga]

Looking to do an American rye Ale. Brewing for the second annual:
Yard City Cask Beer & Real Ale Festival '11
Saturday, April 2nd
Veterans of Foreign Wars Post #239
190 Dora Avenue
Bremerton, WA

Six brewers (myself included) will be rolling out their low gravity young keg carbonated beers.
I am running over to the LHBS for supplies this morning.

[nmwildales]

Not brewing, just kegging a best bitter and then bottling several entries for the NHC in the next week.

[ryang]

Just brewed a fairly big baltic porter last night... however it didn't get lager yeast and cool temps... instead it got a slurry of 5 different strains of brettanomyces and is sitting nicely at 70F.  Want to see what the brett is capable of in terms of alcohol and what it does with some restrained roast.

Which strains?  I know anomalus, bruxellensis, claussenii, and lambicus . . . is there another one out?

I was told, but can't remember exactly, as I was given a slurry from Chad (writer of the Brettanomyces Project)  here... http://www.crookedstave.com/2011/03/batch-3/
I know he told me there wasn't any anomalus, but can't remember the other two since I wasn't familiar with them.  He cultured them himself and said they weren't commercially available (obviously).
I'll ask him again, but b.custersianus sounds right... can't remember.

It's all an experiment.