So the Brett pale ale was something of a disaster. I was heating my sparge water after I had just mashed and as I was doing that I started to clean. I threw my grain out and cleaned the bag. Yup, threw the grain out before sparging. Whoops. I was in such shock that I just went to the boil and then added water afterwards. The result is that it was pretty bitter and just a totally different beer. I fermented at room temp and when I took a gravity reading a few days ago it was down to 1.012 and tasted weird, with some pretty odd off flavors which I think are a result of the brett being stressed. I'm going to keep it going because it still bubbles and check back soon.
I racked my two gallons of berliner weisse to a Mr Beer keg, rinsed the yeast (I got two big mason jar slurries of the Brux blend) and added a diced pineapple for some secondary. I treated the pineapple with a cup of water with a campden tablet dissolved in it. I took a sample the other day and there's a nice pineapple flavor going on. I hope leaving it for a few more days will make it come through even more then I'll bottle this weekend.
The shandy I brewed up is fermenting big time and I'll be checking on the gravity and taste soon because I need to get that bottled up asap so that I can hopefully taste it before the event.
I've been drinking bottles of my maple coffee stout recently. I must have used too much maple syrup because it gushes when I open it, but if you're prepared you can get a full glass. It is obviously under carbed at that point because it all vented off but its actually a fine beer. I'm pretty happy with it.
Next up in a week or two will be another IPA. I'll be using columbus and probably simcoe/centennial and tweaking my previous IPA attempt. Cheers!