what is everyone brewing?

I emailed my local home-brew shop(the mom and pop that I bought my supplies from). I am doing what he is advising me to do. His response to my issue was, "Make sure the Lid is on Tight all the way around. By now the Beer should be ready to move to the secondary.
Go ahead and transfer the beer into the secondary and take a gravity reading. This will let you know what is going on. I hope you took an Original Gravity reading, that way you will see any change.
After you transfer the beer into the secondary, with the airlock in place, tip the carboy on its corner and swirl the beer really good. This will bring and Co2 up to the top and blow out the air.
If the gravity is the same as the starting gravity OG then yes, you will need to get another yeast going ASAP."

I also emailed him my gravity reading and he said I was right on and to bottle in 4-5 days.

 

I only use a secondary if i want to dry hop or if the yeast doesn't flocculate very well, as then it will clear the beer very well. if its clear in the primary its lots of work and risk for no real benefit. you can/should keep the beer in there for 3-4 weeks.

 

Wow - in 11 days you brewed, fermented, secondary and bottled?? That's a lot of work in a short amount of time. I tend to let my regular brews go 2-4 weeks fermentation, 5 days dry hop(if called for) and then in the keg. I haven't seen my carboy in a long time.

 

If anyone tries the new bacon beer from northern brewer let us know how it came out.
Im skeptical.

 

I will have to let you know, that it's in the fridge and damn good too.

 

For "Super Brew Sunday" im making a Rye-Wheat IPA based on a Rye-Wheat beer I made that summer. A friend is coming over and brewing a Doppelbock at the same time.
Hop in the Saddle

American IPA (14 B)

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.43 gal
Boil Time: 60 min
End of Boil Vol: 6.76 gal
Final Bottling Vol: 5.50 gal
Fermentation: Chico Clean Fermentation

Date: 02 Feb 2014
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Taste Rating: 29.0

Taste Notes: untasted

Ingredients Amt Name Type # %/IBU
5.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
4.00 gCalcium Chloride (Mash 60.0 mins)Water Agent2-
8.0 ozRice Hulls (0.0 SRM)Adjunct33.7 %
5 lbs 8.0 ozPale Malt (2 Row) US (2.0 SRM)Grain440.7 %
3 lbs 12.0 ozGerman Rye Malt (2.5 SRM)Grain527.8 %
3 lbs 12.0 ozWhite Wheat Malt (2.0 SRM)Grain627.8 %
1.00 ozCentennial [8.70 %] - Boil 60.0 minHop724.8 IBUs
0.50 ozAmarillo [8.80 %] - Boil 15.0 minHop86.2 IBUs
0.50 ozCentennial [8.70 %] - Boil 15.0 minHop96.2 IBUs
0.50 ozAmarillo [8.80 %] - Boil 10.0 minHop104.5 IBUs
0.50 ozCentennial [8.70 %] - Boil 5.0 minHop112.5 IBUs
1.0 pkgAmerican Ale (Wyeast Labs #1056) [125.00 ml]Yeast12-
1.00 ozAmarillo [8.80 %] - Dry Hop 7.0 DaysHop130.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.060 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 44.2 IBUs
Est Color: 4.1 SRM
Measured Original Gravity: 1.054 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 5.6 %
Calories: 179.4 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body
Sparge Water: 4.81 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE

Total Grain Weight: 13 lbs 8.0 oz
Grain Temperature: 65.0 F
Tun Temperature: 65.0 F
Mash PH: 5.20
Mash Steps Name Description Step Temperature Step TimeMash InAdd 18.94 qt of water at 165.2 F150.0 F60 min
Sparge: Fly sparge with 4.81 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 8.72 PSI
Keg/Bottling Temperature: 35.0 F
Fermentation: Chico Clean Fermentation

Volumes of CO2: 2.4
Carbonation Used: Keg with 8.72 PSI
Age for: 7.00 days

 

Somebody's been using BeerSmith haha. Sounds good though, I've been wanting try a rye beer for a while. Maybe my next batch...

 

As far as what I've got brewing lately.. A black IPA is sitting in secondary getting dry hopped. Probably bottle tomorrow. I have coffee milk stout that's ready for a secondary with coffee beans soon, and then I just brewed a cream ale that I'm trying to do a lager yeast on; first attempt at lagering.. I usually try to have 3 different batches fermenting in a cycle so I can always keep my fridge stocked!

What's in the fridge - barrel aged double chocolate stout, a ridiculously tasty Guinness clone, and a blackberry honey hefeweizen.

 

Yep

 

My latest stout

 

Kegging my latest IPA this afternoon. Here it is sitting outside prechilling/cold crashing

 

I do enjoy this time of year being able to cold crash outside. My wife and I cut up and started a strawberry wine tonight. Currently doing research/drinking for a vanilla porter.

 

I have a Northern Brewer world wide lager in secondary and maibock about to got to secondary in my basement right now. I really like being able to make lagers this time of year.

 

I screwed up this time and the sucker froze! Oops!

 

Tap the center and call it a Hard IPA!

 

just got done brewing a Pale Ale with my dad. My first brewing experience two weeks till bottling! I'm pretty excited

 

Just a quick heads up on something cool I just helped complete. There is a group called HomeBrew4Heroes that organizes getting homebrew beer to military units coming home from overseas. The first beer drop we did was to a unit in Arlington, Texas and it was pretty cool IMO to give the guys/girls beer. Anyways; if you have a minute check it out; just trying to get some press out there and get some traction for it. We'll keep brewing till they all come home.

http://www.homebrew4heroes.org/

 

I'm making an all grain coffee stout.

 

Awesome, how are you planning on adding the coffee?

 

I'm going to make a cold brew coffee. Once primary is finished, I'll rack it to the keg and add the coffee there. I figured 16-20oz should be good for a 10 gallon batch.