Who is brewing, right now?

[Klickitat Jim]

[quote="Klickitat Jim"]Brewing a blonde American sour that will get Oregon Fruit peach puree, and a red-x American sour that will get Oregon Fruit tart cherry puree.

No Donkey!

There's no donkey in mine, uhthankyouverymuch

Are you a sour geek Steve? I'll have to drag a couple up next round one.

Hell, yeah! Line 'em up![/quote]
Will do

[brewinhard]

No brewing but finally got around to organizing my garage with some fancy new metal wire shelves. Money well spent. Also cleaning up 6 kegs today. Scrub a dub dub....

[Kbar]

Had our Iron Brewer Club Competition last weekend. Invited other clubs in the area to join us (PBC/OBC). Had 12 teams. Secret ingredient was Roots this year. Chicory, Sassafras, Licorice root, etc. Good times. My team got Licorice root - choose a dark Belgian to match this spice. Amazed how little I knew of this root. Great stuff!

[brewinhard]

That's really cool. Let us know how the BDSA turns out with the licorice. Probably a nice blend of flavors in the finish.

Timely, as I am just getting my grains and water together for my own Belgian Dark Strong tomorrow. This time I am blending two yeast strains for this one - WY 3787 and WY 1214. Earlier this summer I brewed a Patersbier with this strain blend and really enjoyed the mix. Giving it a shot in a stronger darker ale now.

[Cutt]

Pliny clone. Final 10 min and have hit all my numbers.

[brewinhard]

Pliny clone. Final 10 min and have hit all my numbers.

Doesn't that just make you feel so nice inside? Bet you'll sleep well tonight.

[Klickitat Jim]

Just knocked out an old school pale ale with magnum bittering and a bunch of cascade and centennial in the whirlpool. Mashing a cream stout now. Just realized I haven't done a porter or stout in about two years. Mash smells awesome, like a fresh cup of coffee only better.

[NateBrews]

Just ran off a Bitter into the fermentor. Recipe is basically that given by Riverwalk Brewing on the Session 3/23/2015. This is the 3rd batch of this and the previous two were wonderful. I am using Wyeast 1469 West Yorkshire, Jamil's boner for this yeast is hard to describe with words....