Just mashed in my Mosaic Promise clone. Filling up the pipeline!
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Lager update: Gravity is 1.005. Just finished a 4 day D-rest at 60F. Kegged it and hit it with 45 psi to seat the lid. It is resting comfortably at 35F in my mini-fri…, errr… lagering chamber. Tasted the gravity sample and it’s purty yummy . 
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I personally like S-23 as a multi-purpose yeast, I’ve used it in a Pre Pro lager, Cream ale, and even a pils. It has its own flavor characteristics, you either like it or you don’t. I do.
Im doing the mash right now for my house IPA. Not decocting this one but i may try decoration on my next NEIPA
Decocting a NEIPA. That’s intersecting! And certainly not traditional!
I read about it somewhere. I add the calcium chloride to check the bitterness maybe the melenoiden does so as well. Let me look for the article
Hey, fall is coming soon… Any O-fest styles in the near future? I’ve a nephew getting married about O-fest celebrating time… If it would only cool down more so I can brew…
Sneezles61
Yesterday. Did a heffeweisen. Did try. Lutra kveik yeast. This time. Just check the brew area. My heffe happy busy. Bubbeling
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Blackbeered Black IPA 2.0. Cascade and Simcoe hops. Kind f an exbeeriment. Looking to brew the Saison and the lager tomorrow.
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Hoppy Pumpkin Amber Ale.
Decided to experiment a little and do a non-traditional Pumpkin beer. Wanted to keep it simple. 12.5 gallon batch
83.2% Special Pale malt
6.4% Munich 10L
3.2% Special B
2.5 lbs Organic pure Pumpkin (non-spiced)
2lbs Light Brown Sugar.
Hoped Columbus, Amarillo and Zythos
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Saison has about 5 minutes left in the boil. Grist for my DIPA (edit: Actually uploaded the picture! 
)
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Pale ale just finishing in the fermenters. Next up will be another choc coffee porter for the winter months and prob a batch of Festivus miracle ale for the holidays. I was thinking about a Guinness clone but then could not figure out if I needed to pour it with nitro gas. Not really in the mood to gear up for that for one batch.
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Looks good. Timely post…I’ve been thinking about brewing a pumpkin ale this fall…It’s been a few years. The best advice I got on brewing this style was to brew a really good amber ale, add fresh pumpkin and use a light hand on the spices.
Im not doing spice on that one. I got a spiced Pumpkin Tripel aging in A Rum barrel for later this fall. I used Fresh Ginger, whole Nutmeg and instead of Cinnamon i used Cassia bark. (Cousin of Cinnamon) its a little more spicy and peppery.
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Vienna Lager using Lutra yeast. My first time using this yeast.
12 oz Caramel 60
3 lbs Munich Light Malt
3 5 lbs Vienna Malt
1oz Tettang 60 min
1 oz Tettnang 5 min
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Me did mill yesterday after 5. Gonna brew a heffenweisen today. Yes actually. Day of. Due to my group of divers. Got to do the. Covid test. No diving for them today.
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Brewed a cream ale today. New water profile, a protien rest with a double decoction. Also using the fermzilla under pressure for the first time. Always playing 
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