What's bewing?

[Seamus Watson]

The postings have been non existent, and I thought I would try tostir up some activity. What have you brewed recently or planning to brew in the near to immediate future? Whats in your primary? Secondary? whatcha got bottled up or on draft? Look forward to hearing from you all.

Seamus
primary: Cyser ( resisting dry hopping some with a touch of heather, what do you think? )
cask fermention/carbonation: A RIDICULOUSLY high abv Wee Heavy
on draft: Jacobite Scottish Ale, A Firestone Walker DB clone, and Red Truck Amber.
bottled: 60 and 90 min IPA's, raspberry cider, heather ale,

Next brew: will keep ya posted

[Rob DeNunzio]

primary: Old Fashioned
secondary: Holiday '08 and mystery leftover ingredient Belgian ale
conditioning: Indoctrinator and Black Lav
on tap: Holiday '08 weak run, appelwoi

Next up? The Innoculator!

[Shawn, the Beer Philosopher]

Primary - air
Secondary - Irish Red & Green (an Irish Red Ale brewed with Heather Tips and Honey)
Conditioning - The Indoctrinator (Belgian-Style Dubbel)
On Tap - Dry Stout, Spiced Mild
On Deck - Oaked Bourbon Porter, The Inoculator (ESB)

[Seamus Watson]

Love the idea of an Irish Red Ale with heather and honey. I frequently use both heather and honey in my Scottish Ales and am curious what variety of honey you use. I most commonly use clover honey, but am sourcing a good quality heather honey. As I mentioned in my earlier post, I have a cyser in primary that I am considering adding a bit of heather to in secondary. My original plan was to set aside 1 gallon of the 6 gallon batch and dry hop with heather, but last night inspiration took hold and I considered gently mulling the heather with some cider to make a tea and adding that to some cyser in secondary to better control the heather profile. What do you think?

Oh and next up, good chance it will be a Mild ( I realized I have way too many BIG brews on hand, if too many is possible)

[Rob DeNunzio]

How are you planning on giving your porter the bourbon oak quality?

The Beer Philosopher said:

Primary - air
Secondary - Irish Red & Green (an Irish Red Ale brewed with Heather Tips and Honey)
Conditioning - The Indoctrinator (Belgian-Style Dubbel)
On Tap - Dry Stout, Spiced Mild
On Deck - Oaked Bourbon Porter, The Inoculator (ESB)

[Shawn, the Beer Philosopher]

I'm thinking Bourbon-soaked American oak cubes or chips in the secondary ... I'm open to better ideas, though!

Rob DeNunzio said:

How are you planning on giving your porter the bourbon oak quality?

The Beer Philosopher said:

Primary - air
Secondary - Irish Red & Green (an Irish Red Ale brewed with Heather Tips and Honey)
Conditioning - The Indoctrinator (Belgian-Style Dubbel)
On Tap - Dry Stout, Spiced Mild
On Deck - Oaked Bourbon Porter, The Inoculator (ESB)

[Rob DeNunzio]

I'll let you know how the technique I'm trying for the Old Fashioned ale works out for me...

The Beer Philosopher said:

I'm thinking Bourbon-soaked American oak cubes or chips in the secondary ... I'm open to better ideas, though!

Rob DeNunzio said:

How are you planning on giving your porter the bourbon oak quality?

The Beer Philosopher said:

Primary - air
Secondary - Irish Red & Green (an Irish Red Ale brewed with Heather Tips and Honey)
Conditioning - The Indoctrinator (Belgian-Style Dubbel)
On Tap - Dry Stout, Spiced Mild
On Deck - Oaked Bourbon Porter, The Inoculator (ESB)

[Shawn, the Beer Philosopher]

I read about your Old Fashioned experiment. I'm beyond intrigued. Might have to barter for a bottle if it turns out anywhere near the verbal picture you paint! Lemme know about that bourbon water trick!

Rob DeNunzio said:

I'll let you know how the technique I'm trying for the Old Fashioned ale works out for me...

The Beer Philosopher said:

I'm thinking Bourbon-soaked American oak cubes or chips in the secondary ... I'm open to better ideas, though!

Rob DeNunzio said:

How are you planning on giving your porter the bourbon oak quality?

The Beer Philosopher said:

Primary - air
Secondary - Irish Red & Green (an Irish Red Ale brewed with Heather Tips and Honey)
Conditioning - The Indoctrinator (Belgian-Style Dubbel)
On Tap - Dry Stout, Spiced Mild
On Deck - Oaked Bourbon Porter, The Inoculator (ESB)

[Paul Sinderson]

I seem a bit behind - all of my drunk friends and family are drinking faster then I can brew! Here's what I've got going right now:

Primary #1: Brown Ale
Primary #2: Wee Heavy
Aging in bottle #1: Blonde Ale
Aging in bottle #2: Holiday Ale

[Ray Grace]

Primary: nada
Secondary: Winter warmer
On tap: Double IPA, the Hopocalypse
On deck: the Inoculator

[Seamus Watson]

Hope everyone had a fantastic Thankksgiving holiday. Tomorrow is a brewday. I will be brewing up a 12 gal batch of Mild while enjoying a turkey sandwich

Seamus
primary: Cyser
condtioning: A RIDICULOUSLY high abv Wee Heavy
on draft: Jacobite Scottish Ale, A Firestone Walker DB clone, and Red Truck Amber.
bottled: 60 and 90 min IPA's, raspberry cider, heather ale,

[Paul Sinderson]

Primary: Empty (what's up with that?!)
Secondary #1: Wee Heavy
Secondary #2: Kolsch
Aging in bottle: Brown Ale (Hopefully ready this weekend)

I just built myself a kegerator and I'm ready to try it out. I need to see if the Wee Heavy or Kolsch are ready to go. The Wee Heavy may need a little more time.

[Ray Grace]

Primary - nada
Secondary - the Inoculator
On Tap - mild
Next up - still deciding - Sculpin IPA clone, New Albion pale clone, or a coffee porter.