[Pawtucket Patriot]

Double decocted Bavarian hefeweizen. The first in a series. 

[darkmorford]

Nothing for me. Waiting for my first batch to bottle-condition.

[tschmidlin]

Brewing an Irish stout Friday.

[phillamb168]

Not brewing, but going to Toer de Gueze! Also anxiously watching the shipping status of my HopRocket: http://www.spedpoint.com/customers/dhl/dhl_status.jsp?consignmentNo=6066349470

[glastctbrew]

O'fest has hit TG so kegging that to start it lagering.  Dry hoping an English IPA and running around like a maniac for my Son's  first tournament of the spring season.  I think I heard the wife mention something about "yard work" but I have no idea what she is talking about!

[4swan]

Munich Helles

[dbeechum]

You have to?    You lucky guy!

I know.. life is hard!

[Pinski]

No brewing per se but racking our first all grain batches to glass secondaries and reviewing last weekends session to refine the notes and plan for continuous improvement!

[trev]

Imperial IPA on Saturday morning, first time using Cirta hops (aroma only).  I'm excited to see how they work out.

[Beer Monger]

No brewing per se but racking our first all grain batches to glass secondaries and reviewing last weekends session to refine the notes and plan for continuous improvement!

I suggest you read THIS thread before racking to a secondary fermenter.  I've stopped doing it, unless I need to do a 'true' secondary fermentaion (adding more fermentable sugars to the secondary fermenter) or when dry-hopping.  

[Hokerer]

I suggest you read THIS thread before racking to a secondary fermenter.  I've stopped doing it, unless I need to do a 'true' secondary fermentaion (adding more fermentable sugars to the secondary fermenter) or when dry-hopping.  

Hey, look, I'd posted in that thread.

Just for the record, unlike what I said back in that thread, I've now come around to the dark side.  No more secondaries for me in almost all cases.

[narcout]

Ginseng American Amber for my neighbors, which is one in a series of strange beers I am brewing for them.  

They distribute Chinese herbs and manufacture coconut milk kefir for a living - you can pick their brand up at Whole Foods here in LA.  

The first was a reishi mushoom oatmeal stout which they were really into.

They're always talking about having it contract brewed and adding it to their product line (I'm not holding my breath).

[gmac]

Today was a screwed-up cream ale sort of thing that started as something else and changed gears twice.
8.5 lbs of pale malt, 0.5 lbs of C45, 100 grams of chocolate malt and 1 lb of flaked corn. 1/2 oz of Northern Brewer at 60, 1/2 oz of Liberty leaf at 30, 1/4 oz at 15 and 1/4 oz at flameout.
No idea what this will be like.  Here's hop(p)ing.

Thinking about trying a mild tomorrow and an Octoberfest sometime next week.
Then, I will need to start drinking to make space.  Off to open the cottage next weekend, taking 5 gals of Cali Common with me if I get it kegged soon.

[corkybstewart]

I'm going to brew an oatmeal stout to develop a yeast cake for my Imperial stout.

[punatic]

Installing a UV disinfection system on the brew/mead house plumbing.  100% disinfected rainwater (no chlorine) from every tap in the brew/mead house.

Then a side by side melomel experiment.  13 gal no heat - no sulfite jaboticaba melomel split into two batches.  One using WY4184 the other using Lalvin IVC-K1.