November - What Homebrew are You Drinking?

Irish stout followed by a standard IPA.

 

Imperial stout aged on 5 lbs blackberries and vanilla beans for 2 months

 

Enjoying a prince Caspian's ghost pumpkin ale (7.7% biab with roasted pumpkin added to the mash) while brewing an American Porter on a crisp 55f fall day

 

First sample of the Equinox IPA. I think I will cut the 1 oz of nugget @60 top .5 oz. and save the FO addition for the DH. Not bad but not the best.

 

My first sample of Mr jingles xmas ale (a celebration type Clone). First time doing this all grain. Not cloned but damn good. Color is too light and caramel malt character is different vs the real thing, as Jamil and tasty observed on their version did on can you brew it. Next time I'll source some English crystal instead of domestic. My extract version, which I brewed twics, was a closer clone but this tastes fresher and cleaner, especially since it's only been on gas since Thurs. Cheers..

 

Having a single hop Huell Melon IPA




Cheers!

 

Enjoyed my chocolate oatmeal stout mixed with my cherry cider. Absolutely delicious. After the stout warmed up, tasted like chocolate covered cherries. Damn good.

 

Homegrown wethopped Cascade pale with a bunch of oats

 

after a better salmon dinner and Stone IPA clone





I felt a powerful lust for some Gonzo Imperial Porter
brewed 2 years ago

 

Finishing up the last of a high wheat bill IPA as well as a Bock that has gotten quite astringent over time.

In fermenter I have:

5 gallons of Cherry Vanilla Stout which has gotten a lacto infection from the poor design of the Big Mouth Bubbler lid, going to taste it today and if it is decent I'll rack it to a keg and rush to drink.

3 gallons of base for CV Stout.

5 gallons of Winter Warmer ale.

 

Having a perfectly tart Peach Sour



Cheers!

 

Sipping on the 'Backyard Blonde' - My first true wild ale. Caught some wild yeast in my herb garden back in May, built up a healthy cell count, and decided to brew up 10 gallons of a blonde ale base, hopped to 10ish IBU with homegrown hops. 2 month secondary with some French oak and Brett, dry hopped with a liberal dose of Nelson sauvin before bottling.

A very dry, yeast driven beer, with the pineapple/horseblanket thing going on from the brett. Will definitely be aging a bunch of these to see how they evolve over time!

 

Märzen. Oktoberfest isn't over in my house until I say it is... or until the last keg kicks (whichever comes first)!

 

That's some commercial quality clarity right there.

 

I still think clarity is is vitally important to the quality and shelf-life stability of the finished product, except where it's stylistically-inappropriate.

Guess I'm old-school. (or just old)

 

After a great brew day at the foundry we started. With the Equinox IPA, followed by an 10 month old black Porter with maple a soak woofing, and currently enjoying ahawiian King.ill attempt pics from the foundry, cool place

 

Looking forward to some pics once you get it all figured out

 

The last of my Bo Pils in the Supermoonlight. Cheers.

 

Vienna Lager!