December what homebrew are you drinking

Discussion in 'Homebrewing' started by GormBrewhouse, Dec 4, 2016.

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  1. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Oh yeah, some woody taste, but lighter than other woods due to the super light toast, I think. The nice part is the maple taste. Just maple not super syrup sweet.
     
    #41 GormBrewhouse, Dec 21, 2016
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Is the sugary part because it was a Belgian already with a lot of candi sugar? I ask this because my son gave me some Vermont Bourbon barrel aged maple syrup and I want to use it in a Scotch Ale/Scottish Ale, but I don't want a cloyingly sweet mess. I thought sugar was 100% fermentable? :confused:
     
    #42 GreenKrusty101, Dec 21, 2016
  3. DunkelFester

    DunkelFester Zealot (607) Aug 24, 2004 Pennsylvania

    Yes, thanks. I rarely bottle any of my beer anymore - these days it's usually just for gift-giving except for cork/cage cases once in a blue moon... but I've always made my own labels for them.

    You can see more of them here if you feel like scrolling through a bunch of old photos:

    https://www.facebook.com/pg/crookedbilletbrewing/photos/

    Thanks. I buy the 1L swingtops pictured at my LHS. They're not exactly cheap, but they're usually in-stock and a good volume for a memorable gift. I reserve the bench capper for smaller bottles and contest entries. :wink:
     
    #43 DunkelFester, Dec 22, 2016
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  4. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Well, I do use beer terms rather loosely,lol. But I did use Belgian yeast and Belgian malts to make the beer, not a super sweet beer at all.
    In my experience, syrup can ferment completely but does not always. When I use hard maple wood,this time 4 oz/ 5 gallons, there is little sugar involved but I do get a super taste of maple which is what I am looking for, not to mention it's a ton cheaper than using maple syrup!!

    As for your beer, if you think the yeast will chew through all the malt sugars and maple syrup then great, but I have found that is not always the case and one can have syrupy beer which is something I don't want.

    Good luck
     
    #44 GormBrewhouse, Dec 22, 2016
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  5. drinkybanjo

    drinkybanjo Crusader (457) Sep 4, 2008 New Jersey

    Currently on tap, IPA (getting a bit old, need to finish this off), Dunkelweizen, Octoberfest, Imperial Stout, and Spicy Christmas Ale.
     
    #45 drinkybanjo, Dec 23, 2016
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  6. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    'Twas the night before Christmas, ahhhhh well 2 nights before Christmas and rye IPA started off the evening,currently sharing a Belgian maplewood with friends and then following up with the last bottle of the stout liquir.
     
    #46 GormBrewhouse, Dec 23, 2016
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  7. argock

    argock Grand Pooh-Bah (3,348) Dec 30, 2006 Virginia
    Pooh-Bah

    Kicked the Moose Knuckle BYO Clone keg (finally) and have followed that up with a CYBI Rare Vos Clone and now a Golden Promise-Amarillo/Citra APA. Golden Promise malt is an amazing all-grain malt -- I like it much better than Maris Otter which to me is too bready and hefty. GP leaves a tiny bit of lingering sweetness and a light crackery character which mixes great with American hops.
     
    #47 argock, Dec 24, 2016
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  8. mushroomcloud

    mushroomcloud Grand Pooh-Bah (4,912) Mar 4, 2005 Texas
    BA4LYFE Society Pooh-Bah

    Drinking a "Hoppy Red Ale", brewed over a year ago...it's changed for sure but shocked at how well it's held up in the bottle!
     
    #48 mushroomcloud, Dec 24, 2016
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  9. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    Indulging a bit on Christmas Eve, and helping to pass the time bottling 10 gallons of Oktoberfest. I started with a stout on draft, but moved on to the cellar and a bottle of barleywine, a dubbel, and then finishing with another barleywine.
     
    #49 scottakelly, Dec 24, 2016
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  10. Yalc

    Yalc Zealot (501) Nov 5, 2011 Florida

    [​IMG]

    Enjoying my Ordinary Bitter made with Wy 1469 West Yorkshire yeast. Always have this on tap. Awesome yeast.
     
    #50 Yalc, Dec 25, 2016
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  11. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Drinking the saison I brewed for autumn. It's amber, meant to remind me of leaf color changing. Of course, now would be time for a winter beer, but I haven't figured out the arithmetic of the brew, consumption, and keg-kick time lags, so I'm drinking out of season.
     
    #51 pweis909, Dec 25, 2016
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  12. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Depends on the sugar. The sugars in maple syrup (sucrose, glucose, and fructose) are 100% fermentable.
     
    #52 VikeMan, Dec 26, 2016
  13. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    yeah, that's pretty much what I mean when I say "sugar"...I was trying to wrap my head around the "sweetness" issue of the OP (GormBrewhouse)
     
    #53 GreenKrusty101, Dec 26, 2016
  14. rocdoc1

    rocdoc1 Maven (1,265) Jan 13, 2006 New Mexico
    Society

    I've been busier brewing than drinking so I have a decent stash. I've been splitting some of my 10 gallon batches and dry hooping one keg, not the other. So now I have a roggenbier, a rye IPA(roggenbier + Columbus), hefeweizen, Amarillo hefewiezen, oatmeal stout, brown ale and the last of my crabapple brett blonde.
     
    #54 rocdoc1, Dec 26, 2016
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  15. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Like I said, add maple syrup to the secondary or say mid way thru the primary ferment it will depend on th e yeast if they can ferment all the sugars off or you will have a syrupy beer. With the hard maple wood, you get great maple flavor with no risk of a syrupy beer. At least in my experience.
     
    #55 GormBrewhouse, Dec 26, 2016
  16. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    By "it will depend on the yeast" I assume you mean if it reaches its ABV tolerance level or if insufficient healthy yeast was pitched. With planning, neither should be an issue.
     
    #56 VikeMan, Dec 26, 2016
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  17. JonB25

    JonB25 Pooh-Bah (1,966) Jun 2, 2013 Delaware
    Pooh-Bah Trader

    Pumpkin Ale.
     
    #57 JonB25, Dec 26, 2016
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  18. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Agreed, but some of us don't plan or think of every little thing that might happen during a brewing. Or, sometimes things go wrong, which is why I mention using the hard maple wood
     
    #58 GormBrewhouse, Dec 27, 2016
  19. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

    Recipe please
     
    #59 jmich24, Dec 27, 2016
  20. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

    Drinking a Red Rye IPA. Coming into shape and drinking well after a bit of time cold in the keg on a Citra Keg Hop.
     
    #60 jmich24, Dec 27, 2016
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