What're you brewing right now?

[J343MY]

Brewed twice this weekend. A porter, and a saison with honey and lavender.

[J343MY]

Working on an apricot sour. over 20lbs of Ontario apricots and 5 gallons of a 15 month old sour.

[icemachine]

Looks great, have a fresh wit that I'm trying to decide between doing a short secondary on either peaches/apricots or Blackberries

[ercousin]

Looks great, have a fresh wit that I'm trying to decide between doing a short secondary on either peaches/apricots or Blackberries

Does it have much corriander flavour? If so I would vote peach/apricot. Since the dark fruit of the blackberry much clash with the phenol character of the seed. Plus peach or apricot wit sounds delicious.

[mahcinesquad]

Monday brewed a Flanders red, Tuesday did an oyster stout, and next week should be brewing a lambic.

[Swampale]

After reading what everyone else is brewing, well, I am brewing a Blonde Ale.

[Derek]

Bad Tattoo has been hosting the local homebrewers for a number of brew offs... After the next one they'll declare a Brewer of the year that'll get to do a collaborative brew on the big system.

The next style is Scottish ale, so I brewed a 'lighter' one for a nice yeast cake for a Wee Heavy. The 80ish schilling really attenuated out, to 1.010 and 5.8% abv, so I dry hopped it and made it more of an ESB.

The wee heavy was right on target, finishing at 1.018 and 8.8%. I used a bit of pleated malt and added an oak tea to the secondary (short on time), hopefully it turns out!

[lister]

Dark Cherry Cider.

Still and sparkling mead.

Blood Orange Frankenstein mead.

Hoppy Munich Helles.

[Swampale]

Brewing a double batch ( 90 L ) of Kolsch. This will be my beer for the summer.

[lister]

Honey Apricot Kolsch.

[Derek]

So that Scotch Ale only placed third in the home brew competition, but after my other third and first finishes, they declared me the brewer of the year!

It got quite a bit of press when it was first announced:
http://www.cbc.ca/news/canada/british-c ... -1.3518357
http://www.canadianbeernews.com/2016/04 ... ewed-beer/


On Saturday I brewed 2000L with the head brewer at Bad Tattoo. It's sort of a Belgian-inspired cherry wit. We'll add 100L of cherry juice when the primary fermentation slows down. Grain bill was 5% acidulated malt, with the rest split between pilsner and toasted wheat. We're using the faux brett yeast (WLP644), and it should finish around 4.4% abv.

I'm planning to harvest some of that yeast and do a tart wheat for home as well.

[GtownRandy]

Congrats Derek! Very exciting!