What homebrew are you drinking, August edition.

Nectarine Blossom Yeast Belgianesque beer. Aimed for a Saison with a lower hopping rate than I usually use. Ended up closer to a Belgian Blonde. The yeast throws Pears, Banana, Lemon, Vanilla, and light White Pepper. Huge glycerol contribution too. Finished at 1.001 but still has a lucious and full mouthfeel. Esters, glycerol, and alcohols give a medium sweetness to the beer. I took 3.5 gallons on the Church Campout last weekend and we killed it. Damn tasty beer.

 

We had this meal on Saturday night. I had peanut butter and water after the eclipse today Would've loved to enjoy it with a beer, but alas, I'm back to work after my vaca now. We did shut down for 20 minutes and watch it together though. I got 98% here in Eugene, my wife was further north and got to see it at 100% totality.

 

Is the name a nod to Built to Spill, by any chance?

 

My new Rye RIS, 10.8% ABV.

Variant of the RIS I brewed last year, which was near the same grist and everything but with vanilla beans, bourbon and oak added. This time, just the base with even more rye. Came out incredible... So happy with it! Nailed exactly what I was hoping it would be. Chocolate/fudgey and mild roast on the finish. Delicate rye note. Very "drinkable", not too sweet or bitter. Balanced very well.

Will keep this base for next year too. Likely a different variant of it in some form (adjunct wise).

 

How long did u age this bad boy.

 

Thinking about brewing one of these in the near future. Care to share your base recipe?

 

5 months or so... Brewed in early March. It had about 3 weeks in primary and then transferred into the keg and allowed to sit at basement ambient temps for that time period (65F-ish).

@eaglepar3

For 5-Gal:
68% 2-Row
8% Munich II
6% Flaked Rye
4% Crisp Pale Chocolate
4% Vienna
2.5% Chocolate Wheat
2% Victory
2% Crystal 120L
1.5% Crystal 20L
1.5% Crystal 60L

(rounded, so a hair less than 100%).

Also cold-steeped 12oz of Carafa II to be added right into the boil in a few cups of water.

 

IPA Chinook Columbus Mosaic

 

Really like the color on that one. What percentage/type of crystal or other coloring malts did you happen to use in that one?

 

Great color and clarity!

 

10% Wheat
5% Cara Hell

 

Wow thats crazy dark for 5% carahell, the rest pale malt?

 

Sure is! Good catch!

 

Sipping on an old ale my bf left in the freezer overnight. His loss. This is tasting fantastic!

 

This sounds delicious. What temp did you ferment at? Are you looking to share any of this captured yeast?

 

Drinking a little bit of the Lemon Lime Hefe while doing the chores today.

 

I did 3 different temps on 4 gallons each. More info here. I'm up for sharing.

 

At about 67F I assume. Spunding valves are cool.

 

Excellent! Keep It Like a Secret is one of my all time favorite albums, so I had to ask.

 

Yup, 66-67 I think. Once you get acquainted with the FG's (I recommend a FFT, but they are hard on ales since they ferment so fast). You can pretty much time it so you don't need a valve.