Homebrewers - Whats in the fermenter?

[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.

[St. Lou Stu]

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!)

Wait... you still get to brew? AND wine AND mead?
Snap, I'm doing something wrong!

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.

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.