Whats in your cup/Carboy roll call.
I’ve noticed when I was still surfing brewing boards, they would have roll calls for carboys just to see what people were brewing. Since they take a lot of time away from my day, I’ve stopped surfing those boards. One of the things I’ve missed is seeing the roll call of what is on tap, what is aging, what is in primary and what is on deck.
It was fun for me and gave me some good ideas for what beer to brew next. It also added to the camaraderie of the board. I am now putting out a call to everyone who reads my blog:
What is in your cup? What is in your carboy?
Leave a comment with what you have been up to, give me some good ideas!
I’ll go first.
On tap: IIPA, 1 ounce Cascade dry hop, 1 ounce Cascade in the keg. 6 ounces total, yummy!
Primary: California Common, mid 60’s temp, ready to rack
Secondary: Kolsch, also ready to rack or keg
Aging: Dry mead, 1.5years old, recently racked to a purged keg and tucked in a cool spot.
On Deck: Pumpkin ale, apple ale fermented with cider yeast and some red wine kit that I can’t even remember what the name is any more.
Who else wants to play the game?
Cheers!
Tony
My carboys are low! Only a hard cider. I just bottled a batch and kegged a batch.
On Tap - Honey Wheat, Belgian Witbier minimash, Fire in the Hole
Bottled - some crappy ESB and just bottled my buddies hefeweissen
Primary - nothing until this weekend
Secondary - hard cider.
August 6th, 2008 at 5:39 pm
I have an IPA and a Stout just about done bottle conditioning, to the point where I can drink them but they’re not all in the fridge yet. The IPA is 7.6% with lots of late hops Cascade and Willamette. The Stout is 3.4% with lots of Chocolate Malt and Roasted Barley.
I have a handful of stragglers in the fridge from the last several batches.
Up next just might be another IPA and Stout.
August 6th, 2008 at 9:23 pm
On tap: currently nothing, but then I’m still building my kegerator. it’s custom built into an area that a regular fridge or freezer wouldn’t fit. 6 taps, on casters, will fit through a standard sized door. And will hide perfectly in any server room.
Bottle: Some really bad Raspberry wheat. Of course, it’s been over a year…it might be good now.
A few bottles of Bourbon stout, barlywine and something else from my brew club.
Primary: Nothing.
Secondary: Cranberry wine, Scottish Wee Heavy (all grain), three batches of mead.
in planning: a turbid mashed lambic, making with a friend.
Pomegranite ale. got the pomegranites, need the time.
ginger beer
75 pounds of honey worth of mead.
I like mead.
August 7th, 2008 at 11:13 am
Meltedeyes, we might need to talk about meads. That dry is my first attempt, its over a year old and still nothing to mention. Basically I figure why dump it when I have enough empty kegs…
Thanks for the replies gents, I look forward to hearing from more folks!
August 7th, 2008 at 11:37 am
[...] Read More [...]
August 7th, 2008 at 6:32 pm
We’ve got two ready to keg this weekend…
1) A well-aged imperial stout
2) A very hoppy franken-IPA (chinook, fuggles, goldings, cascade and willamette)
We’ll let you know how they go…
August 7th, 2008 at 6:53 pm
[...] Whats in your cup/Carboy roll call. [...]
August 8th, 2008 at 4:47 pm
A little late here…but…Lots of good stuff fermenting for the cooler months. Going through a dark beer kick, yet there are some paler ones in the mix too. My rotation is always updated, so feel free to visit my blog to see what’s going on. It’s been a busy year, and it doesn’t seem to be letting up.
Drinkable: Rhino Rye Beer, Sterling Pale Ale & Lots more…see blog
Bottled/Kegged: Rat Bite IPA
Primary: Belgian Blue, Nut Brown 2, Base beer for 5 1-gal flavored ales
Secondary: Belgian Tripel
Upcoming: Blueberry Stout, Robust Porter, Sweet Stout, Imperial Stout, IPA, Spiced Ale
August 10th, 2008 at 11:36 pm
[...] Whats in your cup/Carboy roll call. [...]
August 14th, 2008 at 5:25 pm
Oooh, Ted, its time to think about stouts and porters! That’s right!
I need to remedy this kegerator problem and fast…
Thanks for reading!
August 14th, 2008 at 5:26 pm
A year isn’t much of anything for a mead. My meads are almost a year in secondary right now. Pull a little off, taste it. is it still too sweet? have an off flavor? Let it sit for another year. most meads benefit by aging for at least 2 years.
In short, think of mead more like wine than beer. Let it age. then let it age some more. All of the best meads that I’ve had have aged for between 2 and 5 years. i know a couple that have been aged for over ten, but I choose not to afford them. I’d rather spend that money on something that goes bang instead of a bottle that will be gone in a couple hours.
August 15th, 2008 at 10:47 am
I’m glad my feelings are a bit vindicated, thank you! I’ve been telling the in-laws and my wife that its fine, just leave it alone. “You better do something with that mead soon!”
I’m going to tuck it under the steps and leave it there for a while.
That would be more bang for your buck, eh?
I’ve got my eye on a 1911…
August 15th, 2008 at 11:11 am
I like the idea of a 1911 myself. But I need to put more money back into brewing, and I just found out that Gunstop is asking a buck case for one of the rifles I want to reload.
But if things go well, I’ll be brewing a turbid mashed Lambic this week, along with something else to pay back the guys who gave me the shell I’m using for my kegerator.
August 15th, 2008 at 2:24 pm