Quote:
Originally Posted by Tristan
Got a few things going:
Dark American Lager fermenting
Cascadian Dark Ale fermenting
Munich Helles in Lagering Mode
Maibock in Lagering Mode
American Amber carbing in the keg
On Tap:
Extra Pale Ale (OG 1.056, FG 1.008, 75 IBUs)
Sweet Coffee Stout
Cream Ale
German Pils
Aging:
Baltic Porter
Wines:
Cab Sauv and White Zin are in clearning mode
Mead:
Blackberry Mead in aging mode (OG 1.115 FG LOW!)
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Wait... you still get to brew? AND wine AND mead?
Snap, I'm doing something wrong!
Quote:
Originally Posted by rack04
Brewed a 10.50 gal batch of Tim's Cleveland Steam. Fermenting now at 58 degrees. I pitched at hybrid rates to ensure that the yeast will perform at the low end of the temperature scale. I will probably hold this temp for 10-14 days and then ramp up to 64 for a couple days.
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How's it? Should be close to done, no?
I'm bummed... done brewing for a while.
I've got 3 weeks off work, but our water has turned to ****. River levels are so low that it smells like dirt... even after filtering.
Found out last Saturday that I was named St. Louis Homebrewer of the Year.
Pretty cool, but I have no clue what's going on... I was not able to attend the awards ceremony.
