What to brew, what to brew

[Bruno_78]

There are so many options available, what suggestions do you all have. Probably too late for the barley wines and the imp. stouts, what other styles of beer are you guys brewing now or in the near future?

[Fly Creek]

I have the fixin's for a mini-mash porter here. Just can't seem to find a few hours of uninterrupted time to get brewing. I worked up a batch sparge rig in a Coleman cooler for the five pounds of grain. I have never used this much grain before - I have my fingers crossed that my rube goldberg contraption does the job. Hopefully this weekend I'll get to it...

[corysdad]

I just ordered a Porter kit for my next brew. Mmmmm Porter...

[sallad]

i'm going to be doing my winter/holiday ale soon. something mildly dark and carmel/chocolatey, light on the hops, and perhaps with some ginger and cinnamon.

also, got a hard cider going right now. since fresh apple cider is in season, that might be an option too! :)

[fatboy570]

Sallad, keep me posted on your cider. I looked at the threads you gave me, and am now very interested in making a batch. Thanks.

[davesarman]

I used to do a cranberry beer about this time of year so it would be ready to have on Thanksgiving.

[BluesHarp]

I just finished a Scottish Ale and an IIPA (which is getting kegged tonight.

My next will be a Bourbon / oak chip aged Imperial Stout...this will probably sit in secondary till late spring, and be ready to drink by this time next year (riiight, I'll wait until then!):D

[b3s]

depends on what you want, bruno. given a 1-2-3 fermentation cycle (1 week primary, 2 week secondary, and 3 week conditioning), that puts you at christmas time. perhaps a belgian trippel, scotch ale, or porter would be in order?

i'm planning on doing an ESB and a Pale next, but i did strongly consider my dubbel recipe that i have been tweeking of late in recipator.

[Tweek]

Originally posted by Bruno_78
Probably too late for the barley wines and the imp. stouts

I dont understand. :confused: Is that even possible?

[ray m]

I'm brewing a RedHook ESB clone tomorrow morning, then in a couple more weeks I'm planning on brewing a clone of Sam Smith's Oatmeal Stout. MMMMMMMMMMMMMMMMM:)

[S.F.B.]

I have an oatmeal stout that is 3 weeks in the bottle and already very yummy. Also a Belgian style strong ale that I really don't know what to think about it. Kind of taking its time finishing. This weekend I am thinking of either doing a porter or double IPA.

[Bruno_78]

Originally posted by Tweek
I dont understand. :confused: Is that even possible?

I guess not, but I was more thinking about having said brew ready to drink at the traditional time of year.

(secretly I agree with you)

[DreamWeaver]

Originally posted by Bruno_78
There are so many options available, what suggestions do you all have. Probably too late for the barley wines and the imp. stouts, what other styles of beer are you guys brewing now or in the near future?

Enough options already? Sounds like it's about time to start heating some water! 10 Gallons should be enough. :D

[Bruno_78]

I'm doing a scotch ale on monday, after that, I haven't decided yet, so keep the options coming.

[eyepah]

What to brew? IPA - double or even triple!

My current beer list:

IPA at 1 week primary
Coffee Oatmeal Stout (with real columbian) at 1 week secondary
Pale Ale at 2 weeks seconday
Cedar Maple Porter at 1 week conditioned (out of probably 10 weeks for holidays)

But what to brew is a good question. I live in Minnesota, so my basement is nice and cool. Since I cringe at wasting water* and electricity, I am designing a lagering system that brings in cool air from the outdoors, mixes it with indoor air in a thermo-mixing chamber to keep a lagering room cool. Therefore, in MN, lagering can be made easier and cost effective. Should lagers be brewed? Yes and yes. But so should most other varieties. Especially IPA.

I have never lagered beer, but Im thinking a hardy red lager should be brewed first with the cooling system.

*Im also designing a wort chiller system that reintegrates the chiller water back into the household plumbing for use in bathing.

[Stodbrew]

I'll be brewing my Imperial Stout for the pub on Tuesday. Hopefully, I'll be able to have it ready around the end of January or the beginning of February.


How about a nice dopplebock for the cold winter months?

[wild]

Over the next 6 weeks I'll try my hand with a chocolate-cherry porter, then brew my standard Blood Ale, and something strong for our Strong Ale Festival coming this January.

Wild

[Bruno_78]

Originally posted by Stodbrew
I'll be brewing my Imperial Stout for the pub on Tuesday. Hopefully, I'll be able to have it ready around the end of January or the beginning of February.


How about a nice dopplebock for the cold winter months?

Three months for an imp stout? I thought those had to age longer.

[Stodbrew]

Not necessarily. It'll be sitting at 33 degrees for a good two and a half months, which will give it, IMO, the right amount of conditioning.

[brewpunk]

Interesting about the wort chiller.... I am designing one myself that should speed the chilling process dramatically and won't let it slosh around... It's using heat/freeze safe food grade tubing encased in that gel you freeze to keep the contents of a cooler cold. Should drop the temp rapidly.. Just connect the tubing to the brewpot spigot open and have it flow into the fermenter directly by way of gravity...

[danno]

brewpunk, welcome to the forum...

just one question about your plan, how do you plan on sanitizing that?

[brewpunk]

Isn't that always the issue!! But, everything is still trial and error.. The tubing is plastic and once you are done, running through some cleaner should suffice.. I am going to test it out and then test it out again.. Who knows..

[rocketman]

Hey brewpunk,

Would you have to freeze the whole device before using it? Wouldn't that take up like the whole freezer? I've considered this sort of chilling method, but have been resigned to the more traditional ice using methods.

[brewpunk]

Yes, you would stick it in your freezer.. Right now I am experimentin with a 2 1/2 qrt plastic icecream bucket with lid, I got off the internet wholesale and that holds 50 ft of 3/8 OD tubing coiled from top to bottom. So, it should only take as much space as two one gallon icecream containers.. The trick is to see how well it will chill it down.. All part of the fun of inventing!!! lol

[brewpunk]

Just an update to all.. I tested my hap-hazard assembly of a wort cooler and it cooled 180 degree water down to 100 within 8 min.. Once I added 3 gallons of tap water, the temp was a cool 73 degrees... Now that it worked a little I am going to put a real one together.. I'll keep you all informed... So far parts and all is about 12.00 USD!

[fretlessman71]

Well done! Hope you post instructions and pictures when you're ready!

[brewpunk]

fretlessman71,

yes, all will be posted.. I want to be sure it works 100% of the time and all that.. I don't want to post something that won't work OR won't be easy to replicate...

[wortchillergoal]

I did a raspberry ale that my hockey team drank right down. I am being asked to do it again for them. i will also be putting up a full body btrown of some kind for Jan and Feb nights.