What homebrew are you drinking? (October 2015)

A very reliable SMaSH ale. Maris Otter, Columbus, wonderful. (If I failed to embed the photo, it's my avatar.)

 

HBC 438 IPA. Just the dregs out of the bottling bucket so far, but I'm digging it.

 

How is that hop? I've got 2 oz and am thinking of using them at either FO or to dry hop with in my next beer.

 

I had 4 oz divided evenly between late addition and dry hop. Aroma of citrus/peach/apricot, and seems to carry the residual sweetness of the beer (although that may very well be the crystal malt talking). I really like the aroma and flavor of the dregs from the bottling bucket, and looking forward to a carbonated bottle soon. I bittered with Chinook, and built it into a DIPA.

If I had only 2 oz and wanted to showcase just this hop, I would go for a pale ale, bitter with some thing neutral/clean, and do a late addition and dry hop with one oz each. Even with only two ounces, I would expect it to assert its character very well on a pale ale. But if you want to see how it plays with others, I believe it would blend well with Ahtanum, Amarillo, Citra, Nelson Sauvin, and other similar hops to those.

 

Thanks for the info. I'm thinking of a doing hop forward wheat ale. Based on your recommendations I'm leaning towards a 3 gallon batch with the HB 438 split between late additions and dry hopping. I've got some left over Columbus so I may bitter with those to get the target IBUs.

 

I bet a hoppy wheat beer will prove to be an excellent recipe to showcase this hop. Good luck, and let us know how it turns out.

 

First pull from my Heady Topper clone...cheers!

 

Drinking an amber. Probably the best beer I have ever made. Reminds me of nugget nectar only better.

 

Had this last night.

It's an old ale I brewed in 2010, bottled in 2012, developed diacetyl in 2013, dosed it with some brett in 2014, opened it last night. The brett definitely helped, much more drinkable now. diacetyl is greatly diminished. I don't think it's going to win any contests but is drinking really nice for a 11.5% beer.

 

Opened this as well

Dosed this with brett as well to try to fix the diacetyl problem. Definitely much better. I have some control bottles to compare to but haven't done any side by sides yet. But my hopes are up, I think the Brett helped.

 

2014 Barleywine. Or triple IPA. Today it seems more like the latter. I used Yeast Geek Conan on it and it finished at 1.012 from 1.102. Only 6 bottles left after this one. 2015 Barleywine will be kegged late October or early November. That had 1968 and finished at 1.030.

 

1) @Naugled I cant seen any of your pics. Just a giant minus sign. Must be my iphone(computer)
2.) I'm trying to figure this whole lighting/camera angle thing out (with my iPhone). All pictures are my most recent NE Inspired hoppy beer. London 3 and trois, but it comes off as all London 3. Approaching 2 weeks on draft. If it makes it that long. So good. Crazy mouthfeel and an absolutely incredible nose. I need to brew with 001 again but NE grainbill/hop schedule. Just to see if it can compare. My guess is NO.

Once trois had my full attention when it came to hoppy beers. Now it's 1318. Total wizardry.

 

And yes. That is a Chimmichurri, steak, tomatoe pizza with heavy parm reg and mozzarella.

 

American stout. A little aggressive with the carbonation.

 

Hey you sons of bitches.

Finally tapped my 2015 None More Black. 30.5 abv. Aged on three chars of bourbon soaked French oak, vanilla beans, cacao nibs, and Mostra coconut cold brew. Melts your fucking face. I think this is the best beer I've made thus far.
.

 

Did I miss that thread? How did you get it to 30abv?

 

Barrel-aged blueberry sour

 

Pumpkin Ale

 

Lemon/Lime/Basil probiotic sour still tasting great.

Just way way too clear.