Getting the ball rolling here I have a Red Ale in keg right now, and am planning on brewing a weizen beer this weekend.
What beers do you have in the ferment/ What is your favorite thing about them?
Ryan, The blood oranges get peeled and chopped and heated with the zest of half of the peels (4 oranges and the zest from the peels of two) they oranges and the water that you heated them in are added to primary.
The recipe I used is floating around the internet. It was designed by sam calgone of dog fish head.
Here is the recipe (courtesy google) http://www.thebeerjournals.com/Dogfish_Head_Blood_Orange_Hefeweizen...
This weekend I will be brewing up a clone of Trappistes Rochefort 8 on Sat and with luck I will be going for a Brouwerij Van Steenberge N.V. Piraat Ale on Sunday. We will have to see how things go.
Currently on tap I have a Sierra Nevada Irish Stout Clone that has just come to maturity and I have a Moose Drool clone that is very good but still has a week or two to go.
You guys have a great selection of beers going and I have gotten some great ideas for my next few batches... Thanks!
I second or third the Ray Daniels recommendation. I formluate almost all my own recipes at this point using that book, BJCP style guidelines, clone recipes and other data (like characteristics of hops, grains, yeast as documented) and plug it all into BeerSmith to tweak. I've dubbed my house ThreePines Brewing, a CT Pico Brewery...
Recent batches on tap include:
Currently fermenting at a brisk 48 degrees is a ThreePines MaiBock. It should be ready to lager in another couple weeks.
It's such a great hobby and Brew and Wine Hobby makes it happen...