What Homebrew are you drinking? (September 2018)

Probably the best hazy IPA i have brewed. don't mind the lack of head on this. I poured it, set it out and figured - gee maybe i'll take a picture. had to find my phone and a light came back and head was mostly gone so i drank some, topped it off, drank some, topped it off, drank some, topped it off and just said i'll go with this. I will say - decent lacing and generally has a nice fluffy head that hangs around for a bit.




6.8%. 2row, flaked oats, white wheat, c15, acid malt. 5.3pH mash, 150 chloride, 52 sulfate. Mashed at 155. Yield was much lower than I wanted due to a bit too vigorous boil off i suppose, I also had a hell of a time on my closed transfer (even after 48 hours at 38-40 degrees cold crash) which lead me to losing probably 3-7 pints worth of beer as i worked with clogs. Ended up just attaching gas with lid ajar and tube through lid. Also ferm was a bit weird, think i pushed temp changes a little too much, after 4 days it was like 1.34 or so, so dropped temp form 70 to 68 for a few days then back to 70 then 72 for about 24 hours. I forced finish at 1.021. Definitely juicey, which is what i wanted - a lot of previous brews were ending 1.010-.012 and a bit dry.

Mosaic + Galaxy + Citra. Columbus bittered for 30 minutes

 

Pro tip: don't put a tap on a keg you plan to lager.

 

91 Minute IPA. Hopped with Amarillo, Simcoe, and Warrior. Floral and piney with serious bitterness.

 

Grisette

 

That's interesting. Where do you think the pine is coming from? I've used all of those hops a fair amount, and have never gotten pine from Amarillo or Simcoe. I've only used Warrior as a bittering hop, but I can't say I've gotten pine from it that early. Did you use some Warrior later in the boil? I've never used it late, so I don't know what kind of aroma/flavor it imparts.

 

Had both of the cleanup IPAs. Very young but it's interesting the 2 oz of centenial shines thru much more than 1 oz citra and 1 oz Equinox in the dryhopping.

Then again, it is cleanup

 

Might be from the Warrior. Resembling the DFH recipe, I mixed the hops together and made additions every 5 minutes throughout the boil along with a WP addition. 13% Warrior throughout.

 

Tapped my Munich Helles (4.8%, 18 IBU) and it really exceeded my relatively high expectations. First beer I have brewed (that is tapped at least) utilizing Barke Pils and I *love* this Pils malt! An intensely rich crackery grain note and an amazing finish. I can't get over the flavor depth and complexity of this wonderfully simply beer. Grist was just Barke Pils with a touch of Carahell and Acidulated, hopped with a single Mittelfrueh bittering addition.

No pic yet sadly, photo shoot likely this weekend.

 

I saw there is barke munich as well. I'm interested in using the two in a festbier.

 

Yes! Vienna as well. I picked up 5# of the Barke Munich to use in a Dunkel soon... I will be using it with some Dark Munich and a little Pils as well (I do a blend for mine as I like a lighter, Hofbrau style Dunkel). Excited to try that malt out, though.

 

Vienna too?! Man, I may have to rebrew this marzen I have going now using those malts and some of this years German hops! Also, barke pils maibock is on deck for this spring.

 

They sure do! https://bsgcraftbrewing.com/barke-line

I have not used the Vienna (or have any in my inventory), but I would love to do a Marzen or Festbier soon with all three. One thing I notice with working with the Barke Pils malt is how nice the cold/hot break is, by the time I whirlpool and put the beer into the fermenter it's brilliant as a filtered, finished beer. It's awesome!

 

My first thought when I read about poor efficiency was to question the crush. If you list it as a suspected reason, I'm a believer. Maybe the mix after dough-in, if you think you had dough balls. Less likely, IMO, is mash temp to blame.

 

I think you’re right. Thankfully got the mill handle sorted so hopefully back to normal next brew day!

Cheers!

 

If you have an adjustable gap, give that a check too to make sure it didn't slip.

 

Gluten Free Hoppy Amber (Zoe Clone). I love this style in the Fall. Perfect mix of piney hops, caramel flavors, little chocolate, etc. Cheers!



Finished a little high, so it's not as dry as I'd like. Gonna do this one again with a few alterations.

 

Her Majesty's Sterling Nelson IPA...you guess the 3 hops
Really neat hop combo, imho

 

Gluten Free Milk Stout w/ cacao nibs.

 

Same base stout. This one with Sumatra Mandheling. Dry beaned....BIG COFFEE!



Coffee>>>Regular>>>>>>>>>>>>Cacao Nib

 

Just cracked the first bottle of a tart wheat beer fermented with only Brettanomyces and Lactobacillus. I am very pleased with it, it is fruity and very tart. For the Brett I used Funk Weapon #2 from Bootleg Biology, and for the Lacto I used Sour Weapon L, also from Bootleg Biology. I will definitely be brewing this again, although I may try new microbe strains.

[Edited for formatting.]