What homebrew are you drinking, August edition.

I can see your images in this thread. I suspect yours just haven't been "locked out" yet. Once they are, you (and we) will see this when linking from another site (like BA)...

 

All my batches of wood,nibs fruit etc are 5 gallons.
I use 2 cups of the old grade B or cooking syrup which I make myself. Any good producer of syrup usually has these grades, I do not know anyone who ships out of Vermont , but I am sure there are many.

I prepare my own wood products. In my experience sugar maple,also know as hard maple, gives off the best flavor. I do not toast it like you would with oak. Dry it in a oven for 20-30 minutes and it's done. Split it fine under .5 inch. Then I boil it in water for 5 minutes and add. Usually let it and the syrup sit for 3-4 weeks in the secondary. I have used anywhere from 2 to 4 oz per batch.
Yeild a nice maple flavor but not so much that I want it on pancakes.

If you have a wood working shop around I bet they might have wood scraps available. Also inquire at tree service companies.

 

...or maybe just a 15-20min FWH for bittering

 

Sampling (not drinking) a Kitchen Sink Grist IIPA with barley, wheat, rye, and rice and ED, Citra, Mosaic, and Cascade

 

was from a Sip of Sunshine clone kit LOL

all citra with flaked oats, 2-row and vienna. some bottles are under carbonated and others are over carbonated. not a catastrophic failure but a learning lesson.

the beer itself is creamy and smooth, just have to drink it down to get more bottles ready

 

Double IPA called "Carry the Zero" - huge amounts of el dorado, citra, and galaxy in this one.

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Sampled the APESB, not yet carbed, and chased with sour pale ale.

 

I am drinking a blend between a NE IPA and a Brett B saison and man, it is hitting the spot

 

Having my summer Pilsner ale tonight:

 

What platform are you all using now to post pics?

 

Imgur

 

I had an IPA last fall that I didn't love, and a garden full of habanero so I put a good sized habanero In sliced twice and It was great. Made the lips and throat tingle. What I'm trying to say is it was a dry year and the peppers were more brutal than usual so 3 peppers would have made it hard to drink. This year I might use 1 Carolina reaper ina batch lol

 

Cracked a bottle of my barleywine with rye soaked oak chips from last year. 10% and if I remember it finished at 1.030. It's pretty sweet and has just a hint of booze. I'm wishing there was more rye flavor so I'll have to add some rye whiskey and see how it tastes.

 

My DIPA brewed back in June is still holding up quite well. Really happy with the grain bill. The hop schedule could use some work. The bitterness is a little off.

 

Citra/Pilsner/WLP644 smash IPA.



I didn't intend it to be hazy, and it was a lot more clear before I kegged. Does keg dry hopping cause haze for others?

 

Yes. It definitely can. But it tends to settle out with time.

 

Coconut, coconut ipa. Used coconut in the boil, primary and in the keg. The last addition in the keg was too much, so I had to pull the bag and replace it with some galaxy dry hops. After a couple weeks the coconut has faded and it tastes like straight beer Colada.

Citra, Mosaic, galaxy, and equinox hops with some London 3 ale yeast. No wheat or oats and this thing is still hazy AF.

Too bad I am not in Hawaii sippin on this under a palm tree.

Shaka!

 

95% pils 5% carahell, 32ibu. An ode to weihenstephan pils.

 

I find myself drinking a Roasted Hatch Chile Porter...must have something to do with the local grocer's ad for seasonal Hatch Chiles (free roasting if you buy a case)...damn!, was trying to save the keg for the fall.

 

MoreBeer allgrain kit- Seven Deadly C's. Brewed using Grainfather and fermented with Imperial organic yeastand bottle conditioned. Shared a few bottles with co-workers and have had all good feedback. I wouldn't mind it being a bit more hoppy. Actually tasting better a couple weeks after conditioning was complete. Successful brew.