What homebrew are you drinking, August edition.

Smoked Baltic Porter Ardbeg BA

 

Love the MD inclusion. That is a damn nice looking beer.

 

Just tapped my first NEIPA and I'm sad to report that it didn't turn out anything like I hoped. Very slight but sharp bitterness, barely any hop aroma despite using 4oz total of Citra, Simcoe and Nelson Sauvin for dry hopping. No juicy flavors.

 

I used approximately 12oz of dry hops for a 5 gallon batch. I'd definitely ramp it up next time. Care to share grain bill?

 

My new NE Pale, 5% ABV.

First one of the style that I went very heavy with oats and flaked wheat. The malt character in this one is almost non-existent due to this. Extremely clean, the hops shine... But I do miss having some malt character, even for the style. Probably won't use as much in the future.

This one is 100% Citra. London Ale III.

 

Looks great @invertalon

 

6lb's 2 Row
2.5's Vienna
2lb's Flaked Wheat
.25lb Flaked oats
.25 Crystal 15
.40 Honey Malt

Mashed at 148 for 60 min per advise of LHBS guy, however I don't think I got full conversion as I missed my Pre-Boil gravity by a good 10-12 points, which I haven't had happen in years. (I ready I should have done a 90 minute mash for that low of a mash temp). I usually mash between 150-152 in a 2 Vessel 240V 5500 2 vessel Rims. Missed my OG by 15 points. I should have taken a hydrometer reading to see if it was actually off that much but didn't. Had an OG of 1.045 out of a calculated 1.059 and a brewhouse efficiency of 78%

.5oz of CTZ @ 60 min
.5oz of CTZ @ 5 min
2oz each (6oz total used) of Citra, Nelson Sauvin and Galaxy at 180 Degree whirlpool, however I let it steep for 5 minutes (not sure why I didn't do longer) and continued to cool with my IC Chiller.

Used Imperial Organic Dry Hop yeast and that ripped right through in 3 days and had a terminal gravity of 1.011. Tasted it before dry hopping and it had soft mouthfeel, no bitterness, barely any flavor. I missed dry hopping during high krausen. Dry hopped with 2oz of Citra, 1oz of Simoe and 1oz of Nelson Sauvin for 4 days and kegged. I have more hops to use so I'm thinking about dry hopping more in keg. Maybe I didn't use enough for the style. I also couldn't believe how much improved bitterness and flavor came out of dry hopping. That blew my mind. I thought it just added aroma.

 

Great thing about homebrew is now you can try to make it better again and I'm sure your beer is still great even if it wasn't exactly what you wanted.

 

the first homebrew IPA i've ever designed myself

7.75%
British Light Crystal
CaraPils
2-Row
Columbus and Simcoe in boil
Amarillo, Centennial, Citra, Simcoe in flameout
Centennial, Citra and Simcoe in dry hop

this thing is pretty damn good
aroma is sweet with some light fruit to it, nothing crazy but far from bland
taste starts spicy and earthy. finishes with some pine and lingers on with some sweetness. bitterness was calculated at 91 IBU according to BeerSmith but it's never perfect

 

What percent of the grist was the Crystal? How many ounces of hops at whirlpool and DH?

 

FWIW, the Tinseth formula isn't great above 65 IBUs or so. The higher the computed IBUs (above 65), the larger the difference between predicted and actual IBUs becomes. Your 91 computed IBUS is probably more like 71 actual. But like I said, it gets worse the further up you go. If you want 91 real UBUs, you're looking at a shit ton of hops to get there.

ETA: It's probably hard for most to imagine what a true 91 IBU beer tastes like, because most have never had one. Some commercial breweries love to flash the high computed IBU numbers, which I suppose is ethically okay-ish if they haven't actually had them measured.

 

it's extract but Simpson's Caramalt steeped at 7% of grain bill.

4oz hops (1oz of each) at flameout and 1oz each at dry hop (3oz total)

with the end result of this beer i tweaked the 2 beers i have currently fermenting. one is a Red IPA and the other is a Head High influenced IPA

 

Drinking one of the last bottles of my latest homebrew, a porter which I brewed on July 8. I will call this one a success. My last porter attempt ended up too thin and dry for my taste but this one is more full bodied and has a residual sweetness which is quite pleasing whilst being met with a balancing bitterness from the hops. I think scottakelly was right about suggesting some caramel malt (after my original porter attempt), I think it did the trick. The black malt provides the beer with a nice roasted bitterness while the dark ale malt seems to give it a munich-like breadiness which is quite enjoyable,

 

Officially tapped the Märzen today and some more hefeweiss bier.

 

Do you have any yard work you need done? Will work for your beer.

 

Enjoying Coffee Stout v-3 this one has the best body yet
Cheers all

 

Having a princetigator IPA (7.5% west coast IPA with ample cascade, Simcoe, chinook and Amarillo hops). Brewed all the way back in June but still tasting great!

Also had an on the hunt oatmeal stout (5%, full bodied, silky with notes of chocolate and roasted coffee). Just kegged a few weeks back and getting better with age

Cheers!

 

Eighteen months ago this was a good Black IPA*. Today it's a good stout.

*Or India Black Ale or Cascadian Dark Ale or whatever the hell we're calling it these days.

 

A Lichtenhainer I named Angst Swell.
It started at 1050, and ended at 1010.
BIt hazier than I suppose the style calls for, but I did pitch and active fermentation hopping with Kazbek, Sorachi and Green Ghost hops for the lemony flavors, and it seems Hothead likes to keep things like that in suspension because it is also showing an equal amount of haze in my Red IPA.

 

Dark pic but single infusion hefeweizen. Fermented at 68 for one day then 70 then 72 till kegged. A nice touch of banana. May have to up the co2 to get a better head but taste is very good. I'd give it 6/10.