What Homebrew Are You Drinking Now? (2020)

Discussion in 'Homebrewing' started by jbakajust1, Jan 4, 2020.

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  1. invertalon

    invertalon Pooh-Bah (2,065) Jan 27, 2009 Ohio
    Pooh-Bah Society Trader

    From the day I brewed the beer (May 5th), it was in a keg to spund within about 4 days I believe it was. Then I gave it another few days in the keg to finish fermenting/carbonating at ferm temp (60F), before crashing down to 30F. Basically lagered for just over 3 weeks before tapping.

    I think it will be around 5 weeks total lagering when it hits it's brilliant clarity.
     
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  2. riptorn

    riptorn Maven (1,410) Apr 26, 2018 North Carolina
    Society Trader

    Thanks again. There's a poll for time/temp to lager the Averagely Perfect Kolsch. I don't have the capacity to lager (but hope to soon). Seemed like a good opportunity to collect some data points from someone with experience.
     
  3. OddNotion

    OddNotion Pooh-Bah (1,853) Nov 1, 2009 New Jersey
    Pooh-Bah Society

    Apricot "Lambic"
    This beer was brewed with inspiration from Fou Foune. I figured it's nearly impossible to get so I might as well make something kind of close.

    Right now this beer is about 5 years old and absolutely fantastic, probably the beer I am most proud of to date. I used ECY20 Bug County and would absolutely recommend it. Very complex both in the range of sour flavors as well as the funky flavors. Fruit shines through nicely.

    [​IMG]
     
  4. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    [​IMG] Update to willamette lager. She cleared nicely.
     
  5. SABERG

    SABERG Grand Pooh-Bah (4,777) Sep 16, 2007 Massachusetts
    Pooh-Bah Society

    Rye IPA. 2 weeks bottle conditioning
    Ready to go
    Be well all
    [​IMG]
     
  6. OddNotion

    OddNotion Pooh-Bah (1,853) Nov 1, 2009 New Jersey
    Pooh-Bah Society

    I have a Rye Pale Ale on tap which I think came out great. Probably going to brew it a few times a year. What did your recipe look like?
     
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  7. SABERG

    SABERG Grand Pooh-Bah (4,777) Sep 16, 2007 Massachusetts
    Pooh-Bah Society

    9# 2 row
    2# Rye
    1# Crystal 10
    4 oz Acidulated malt

    Magnum, Cascade, Columbus , Citra,
    Centennial dry hop
    Us 05
    Next batch I will not us Citra. No need IMO
    Cheers
     
  8. GetMeAnIPA

    GetMeAnIPA Pooh-Bah (2,535) Mar 28, 2009 California
    Pooh-Bah Society

    Recently tapped my pliny the elder clone. Having a small pour and filling a growler to take to a friends house. Followed the recipe exactly despite my reservation of 3.5 ozs of hops at 90 minutes. I did add about an extra oz if dry hops just because I didn’t want .5 or .25 ozs of simcoe or CTZ left over so I just threw it in.

    turned out pretty darn close. Need to try it next to the OG but it’s very Pliny like.

    [​IMG]
     
  9. Davl22

    Davl22 Maven (1,329) Sep 27, 2011 New Hampshire
    Trader

    [​IMG]

    Just tapped my Azacca IPA. 7% abv, large dose of oats and wheat, first time using Safale S-33. Hands down one of the silkiest mouthfeels I’ve gotten from my hoppy brews. Ripe papaya, guava, melon, citrus. Azacca is a pretty solid hop, but next time I might blend in a little Citra to make it pop. I’m not a huge fan of the yeast profile compared to Omega DIPA or London III, a little too bubble gum forward, but definitely a substitute if you’re in a pinch.
     
  10. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    What were your % of wheat and oats?
     
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  11. Davl22

    Davl22 Maven (1,329) Sep 27, 2011 New Hampshire
    Trader

    18% of each.
     
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  12. MrOH

    MrOH Grand Pooh-Bah (3,331) Jul 5, 2010 Maryland
    Pooh-Bah Society

    Azacca is solid. Made a brut IPA/dry, hoppy braggot with it for a D&D group a couple of years ago where a major NPC was named Azacca. Big hit.
     
  13. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    [​IMG]
     
  14. thebriansmaude

    thebriansmaude Crusader (472) Dec 16, 2016 Canada (AB)
    Trader

    [​IMG]

    7.4% abv Hazy
    Blend of domestic pils / pale ale malts, malted oats and flaked oats in the grist,
    Warrior, Strata and Sabro in the boil to 38 IBU
    2 oz El Dorado at high krausen,
    4 oz Sabro, 3 oz Mosaic, 3 oz El Dorado in naturally purged dip tube filtered dry hopping keg
    5 days on dry hops, then pushed to second naturally purged serving keg.

    This is the most intense dry hop character I have managed to muster in a homebrew. The Sabro is very noticeable in the coconut cream / orange creamsicle department - it adds a roundness and fullness that I haven't really noticed in other hops, or maybe its just the level of hop saturation. I'm also getting the classic mango / ripe peach / general tropical fruit notes.

    I am absolutely loving brewing with malted oats lately - they have a husk so they lead to a less sticky mash, and I have noticed a general improvement in mouthfeel in my hazy IPAs.

    No Citra was used in the production of this beer.

    Also - the color is obviously enhanced by the sun.
     
  15. riptorn

    riptorn Maven (1,410) Apr 26, 2018 North Carolina
    Society Trader

    And it's also enhanced by the contrast of the green hops in the background :slight_smile:
    Don't sell yourself short on its appearance......it looks awesome.
     
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  16. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    Beautiful beer man congrats!
     
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  17. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    [​IMG] [​IMG] Just poured my first glass of “Viking Ridge” have the recipe on Untappd under - Montgomery Ridge Homebrewing. Turned out nice and it was first experience with Kveik yeast. Man this stuff is quick and and clean. Save the yeast for future brews. This has a nice Citra nose and a malty/corn taste. Think I used to much corn. But the mouth feel is so soft and pillowy. I really don’t want to share my keg lol. Too bad I promised my buddies some. Also gonna post a thread about brewing a Saison with aged hops and using this yeast and Brett. Would like people’s input on it. Thanks and cheers
     
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  18. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    [​IMG]

    Strawberry Mango Sour. Kettle soured at 100F for 72 hours then rebooked and fermented with US-05. Didn’t measure OG but final gravity was 1.012.

    Appearance is great, she’s a beauty queen. Nice white head that linger for the entire glass. Ruby red grapefruit juice appearance

    Smells tangy with a mainly unripened strawberry in the background

    Mouthfeel is thin and crisp, carbonation dances on the tongue like a seltzer which I enjoy.

    Tastes of strawberries and watermelon and oddly no mango. Mainly acidic with little to no sweetness from the fruit

    Overall this is one of my favorite sours ive made. Wasn’t sure how the strawberries would work and only bought since they were 1 dollar a pound. 8/10
     
  19. wasatchback

    wasatchback Maven (1,460) Jan 12, 2014 Tajikistan
    Trader

    “Kolsch”

    Conan fermented at 56/60
    Lagered for 6 weeks
    I think that was batch 15 or so of something resembling a Kolsch. Prolly my best one yet. Honestly I prefer this yeast character to any “Kolsch” strain I’ve used yet. Finished in 4 days. First two at 56 then raised to 60.

    [​IMG]
     
  20. skleice

    skleice Maven (1,271) Aug 6, 2015 Connecticut

    Galaxy & Sabro gf NEIPA...still pretty green, but I suck at waiting.

    [​IMG]

    45% millet
    40% rice
    10% quinoa
    5% oats
    S-04

    The new enzyme combo of Ondea Pro & Ceramix flex is awesome. Simplified & shorter mashes with higher yields and better wort sugar profile. Mouthfeel and head retention are much improved.
     
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