What homebrew are you drinking, July addition.

Galaxy IPA

 

Summer Pale with Azacca and Mosaic. It's 4.9% ABV but feels bigger - mashed at 155 and used 15% flaked oats and wheat. Thanks to @invertalon for the inspiration.

 

Enjoying the 4th of July weekend relaxing with my wife and daughter. Drinking a citra pale ale off the keg, fermented with imperial organic A24. Tasting great, but if I'm gonna be a harsh critic I'd say it needs more early addition hops. Lots of late additions gave it those nice tropical characteristics, but it's a little weak on that hop bite that I'm craving.

 

The last bottle of a Citra/2 row/WLP644 smash IPA brewed in March 2016.

 

Grass kicker kolsch. Been lagering for about 5 weeks and coming along nicely. Pils, Vienna hallertaur hops and k97 yeast. Pardon the German style and polish glass on the fourth. Happy 4th!

 

Up next is princetigator ipa. A 7.5% west coast ish ipa with 2 row, a few crystal malts, chinook, cascade and Amarillo in the boil with a bunch of cascade and Simcoe dry hops directly in the keg. Us05.Used about 150ppm so4 and 100ppm cl water profile so it has a bit of an east meets west mouth feel. Next time I might bump the cl down a bit to make it a bit drier. Only been kegged for 2 weeks and hasn't cleared but tasting great so far. Different than an ipa I've brewed thus far.

 

I am currently in the fermentation process of a Goose Island Milk Porter.

 

Had the first bottle of my Mango Blonde and it is very tasty! Used gelatin for the first time to get rid of the chill haze and it certainly did the trick. Wish I had a better phone/ipad to post a picture.

 

Finishing the last bits of my white wine saison. Only did this as a 3 gallon batch as it was experimental, going to scale this up to a 10 gallon batch soon and maybe add fruit. Hmm.. Peaches anyone?

 

Dry Stout brewed last autumn



Lousy head retention and slightly over carbonated,
outer wise OK

 

Helles!

92% 2l pilsner malt, 8% carahell

 

Peaches don't translate as peaches. allegedly apricots will give a peach flavor more than actual peaches. I did make a peach mead years ago with frozen peaches added to secondary and it was really interesting and tasty but certainly not as peachy as I expected

 

Peaches are a very hmm, soft flavor. I would agree, apricots definitely give more of what most would consider a peach flavor and are more stable in most beers.

 

The head on that is impressive!

 

That looks so damn tasty. Care to post details like yeast and mash/ferment temps

 

5 gal batch of IIPA with only 2# 2row and 1# malted wheat...the rest is Red X and light Munich...hopping is usual Simcoe/Amarillo with judicious amounts of Galaxy, Mosaic, and CTZ.
Massive cake of Dry British (007)

 

This is the experiment I posted about last month, used a Irish red base then added a few pounds of rye, generously hopped with late additions of motueka and wakatu then fermented with abbaye. I can't say I knew what to expect with this, but I've decided to just call it a Belgian dark. Attenuation wasn't what I was hoping for so it's a bit sweet, and the hops don't come through very well and I can't say what the rye adds, but in all it is pretty tasty and I only expect it to get better with age.