December what homebrew are you drinking

I will be brewing a WY 1728 Scotch Ale with the aforementioned Vermont Bourbon Barrel Maple Syrup and I just thought I would get a Vermonter's opinion...I will make a massive starter to avoid the syrupy beer of which you speak

 

The Bailey's Coffee Milk Stout! Yummy! Smooth and a nice blend of flavors. I used a whole pot of brewed organic Sumatran coffee in primary and I added light oak spirals that were soaking for two weeks in Bailey's in secondary. This beer is something else!

 

Is this a product you are purchasing (link?) or something you are foraging (details?). It sounds like something I'd like to try.

 

12.7 fl oz to a 5 gal batch

 

You just won the lumberjack-homebrewer of the year award. Give that man a pint of whatever he wants and a second serving of flapjacks. Love the adventuresome spirit!

 

Citra Session IPA using 8 ounces of all late additions of Citra.

 

The other day I opened my penultimate bottle of a 16-year-old Belgian Dubble that I brewed way back when. It was from my 10th batch of beer. Sorry, I didn't take a photo, but I can say it was quite drinkable. The oxidation was the positive kind. The carbonation had mostly dissipated, although one could still feel it on the tongue. One day I'll go for the last bottle; hopefully I'll remember to snap a picture. Cheers!

 

New England style IIPA, kegged a week ago now, brewed Nov 28th. Very happy with it!
Additionally, tonight I popped a bottle of what I'm calling Left Over Session Pale Ale. It comes in at 3.5%, lower gravity because I used the "left overs" after sparging and collecting enough wort for my 5 gallon NE style IIPA. I started my boil on IIPA and while waiting decided to batch sparge once more to collect 2 gallons of very weak wort. Went ahead and brewed it up to make this sessionable pale. Fermented in my old Mr Beer keg on a packet of Safale SO4 I had going to waste.
What can I say, I was already setup and thought I'd give it a go. To be honest, I thought it would be way worse ! Turned out to be a nice citrusy and dry pale ale.
Cheers !

 

On tap:
English Porter
Dubbel
Kolsch

Dry hopped (Nelson Sauvin) sour is drinking pretty good these days too.

 

An AG ESB color is great, clarity as well
nice caramel touch and semi dry finish.
Will make this again.
Cheers all

 

Columbus cascade apa is pretty tasty but more bitter than expected. Brewed it to use up last years Columbus but my 0 minute additions must have contributed more bitterness than calculated. I used 1056 in one batch and trois in the other. My 2nd time using this yeast and I saved some to use in a future high gravity batch. In the two pale ales I've used it in it dries out too much And I have preferred the cleaner yeast

 

Just tapped my session "NE" IPA... 4.2% ABV

Nearly a pound of Columbus, Galaxy and Citra in this one. May be the best session-IPA I have ever had, it's crazy! Big notes of citrus and even some grape-like fruit. Very faint bread character in the malt. Creamy, relatively low carbonation and the use of oats and wheat as well. I can't wait to see how this beer progresses over the next few weeks.

 

Homebrewed 9 grain RIS that's been keg conditioned for 8 months to smooth it out perfectly. Velvety mouthfeel (flaked oats) with a nice chewy body plus loads of tasty chocolate and coffee notes. Clocking in at 9.5% abv, 60 ibu's, and 70 srm