Busy work
Wesley's Fall concert is tomorrow and although I am not brewing this weekend there is still plenty of related work to be done.
Bottled the Belgian Strong Dark ale
Harvested yeast for future batches
Winter Wheat transferred into secondary fermenter
...and also into the keg
Sanitized yeast jars waiting for the trub to drop out before they are filled and chilled.
Happy Halloween
Belgian Dubbel w/pumpkin in the mash, boil and fermented in a pumpkin. Also had an addition of cacao nibs in the secondary fermenter. 
"There... wolf"
Winter Wheat - Brew Morning
It's another Sunday morning brew. This time I'm changing my wheat recipe. Still powered by Chocolate Cheerios.
40% German Pilsner
40% White Wheat
20% Winter (Red) Wheat
1 oz. German Hallertau hops
Re-harvested American Farmhouse Blend yeast plus Jolly Pumpkin Weizen Bam (Wood barrel fermented Farmhouse Weizen) dregs.
I'm hitting a ferulic acid rest, protein rest, alpha and beta rests and a mash-out. Ferment one week, then split the batch, 2 gallons into the keg, 3 gallons into a glass fermenter which will be secondaried in the fridge for three weeks.
Filling the kettle
Chocolate Cheerios
Re-harvested yeast
Heating strike water
Ferulic Acid Rest
Protein Rest
It's the color of milk!
A little wake up
Alpha Rest
Reading material
The skins
Dog
Same dog
Pumpkin Creeper and his little friend
My yeast library
Jolly Pumpkin Weizen Bam (oak barrel aged, wild yeast and micro fauna fermented)
Jolly Pumpkin Weizen Bam (in the correct glass)
My own Farmhouse Wheat (hybrid wheat/pilsner glass)
Snacks
"Get off my lawn!"
Yeast and dregs, hydrometer.
Siphoning the wort to the fermenter
Obi-wan practices his violin
40% German Pilsner
40% White Wheat
20% Winter (Red) Wheat
1 oz. German Hallertau hops
Re-harvested American Farmhouse Blend yeast plus Jolly Pumpkin Weizen Bam (Wood barrel fermented Farmhouse Weizen) dregs.
I'm hitting a ferulic acid rest, protein rest, alpha and beta rests and a mash-out. Ferment one week, then split the batch, 2 gallons into the keg, 3 gallons into a glass fermenter which will be secondaried in the fridge for three weeks.
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