What homebrew are you drinking, August edition.

I added 8oz of pure VT syrup at flameout and another 8oz at secondary. Once the beer warms to room temp, there are subtle notes of maple, but not quite what I was looking for. I think the "maple in your face" effect can only come from adding a really expensive amount or using a tincture.

 

What grade? I (maybe stupidly) just bought a ton of "very dark" (I think old grade C) syrup, hoping to add it to secondary

 

Loving on this Brett B Saison right now

 

Anybody have the above error and know how to fix it?

 

Use Imgur

 

Two Czech lagers. Brewed at the same time with the same recipe, the only difference being the one on top used 10% Biscuit malt and the one on bottom used 10% Munich.

Both are very good beers. I prefer the one with Munich. Biscuit did not bring the "crackery" flavor to the party that I was hoping for.

 

I just got the same error on photobucket when i tried to resize my photos.

On that note, my apologies for the large pictures above.

 

#500 clone



That extra rye gives it a little spice kick

 

What is "crackery" to you? Do imported bottles have this to you? Had it fresh in country?

Conversely here is a helles of mine with 90% pale ale malt (weyermann) and 10% barke munich.

 

How did you go about adding the habaneros? I've been meaning to brew some sort of chile pepper Stout and undecided on how to add peppers. Thanks.

 

I do not pick up on "cracker" in German lagers. The two beers with that character that come to mind are the 2015 SN Oktoberfest and Stoudt's Pils. I find the character pleasant as a change of pace.

FYI, both beers are not nearly as dark as the photos. My photography skills are poor. The one with Munich is slightly darker but not by much. I'm going to throw a Pilsner Urquell in the fridge and do a side by side. I'm guessing the color is close.

I called both beers Czech lagers and not pilsners. The specialty malt usage is too out of character to call them "pilsners", though I've had plenty of American craft beers calling themselves pilsners that are much more off the mark.

 

Sliced into the pepper to expose the veins and seeds inside then dropped them into a weighted sack in the keg like dryhopping. 3 peppers. I've noticed that using a yeast that is known for bio transformation (Sacc or Brett) diminishes the heat like it does with bitterness.

 

Apparently Photobucket now requires you to pay $400 (not a typo) per year for third party hosting. Previously, the cost of using Photobucket's "free" hosting was the very intrusive ad content. Now that they have amassed a huge library of images to which their users have linked, it's time to gouge. Nice bait and switch. Guess I'll check out Imgur or something else.

 

First a session pale, then an oat pale finishing with a brothers faceplant brown. Cool summer Sunday's great for beer drinking.

 

I use Google Photo. Great when at a PC, limited with mobile (no ability to select the URL).

 

Here is the side-by-side that I did with Pilsner Urquell, on the right, and my Czech lager with biscuit malt. The PU is actually darker, but just slightly.

It's amazing how different these two beers are. I used WY Czech yeast, Saaz hops to 40 IBUs, and the malt bill was 90% pilsner malt and 10% biscuit. The PU is much sweeter with a lot of yeast character. My lager is dry, malty but not sweet, and the yeast character is fairly subdued.

 

How much are you adding per gallon? Are there good brands that you recommend that are available outside of Vermont?

How are you getting this product? Is it available commercially or would one have to cut down (and dry) the wood oneself? How much are you adding per gallon?

 

I planned on adding 1 quart in secondary per ~5 gallons of stout

 

I also used Grade C.

 

I use the free photobucket... it's a PITA to use dodging all of those ads, especially on a phone. Can you guys see the images I post though?