What homebrew are you drinking? (November 2015)

I have some good ones on tap again, it's been a while since I had a full slate. Lately I've been drinking my crabapple sour, Warrior/Centennial IPA and a rye saison.

 

NMB is sessionable if you don't mind what comes when you awaken the next day...

 

That looks darn tasty. I got a RIS in the fermenter now.

 

Enjoying this awkwardly nice weather with some awkwardly juicy and tropical TRopic Hands.

 

First bottle of the second batch of The Raisinator. Sour blonde aged on sauv blanc French oak and golden raisins for a year. Fermented with the yeast from the first batch of Raisinator, which used a starter grown with Beatification dregs (batch 2 and 5). More complex this time around due to the increased oak duration and funkier yeast. So good.

 

Just wondering how you get that color from a Blonde and Golden Raisins?

 

French oak?

 

It shouldn't. The oak was soaked in Sauv Blanc which is a white wine. The oak shouldn't alter the color that much.

 

A malty side IPA brewed with Azacca. Right now my palate is off (just sneezed a thousand times in a row. had a claratin and mucus buster which should clear that up). The gravity sample from a few days ago tasted better than this does and I added 2oz dry hops since then. It is darker because I used some roasted barley for color, some munich for flavor. Fermented with us05. Good beer I just need to clear my palate before commenting on the hops.

 

Another IPA

malts - pale, mild, carastan and victory
sugar - raw cane

kettle hops - Equinox and Cascade
dry hop - Ahtanum

yeast - Scottish ale

6.8 srm
7% abv
82 ibu

First time using Equinox. Pretty happy with it. Strong lemon/lime and a moderate red apple flavor that some might consider tropical fruit. Mild dank aroma from the boil. No green pepper. Maybe green pepper happens with a dry hop?

 

First pour off my "New England" style IPA. I used the malt bill and hop schedule, with some slight tweaks, as the Fort Point recipe. I adjusted my water to have a 120ppm Calcium Chloride and 60ppm Sulfate. Also, first time using London 3 yeast.



It's a 6.5% hop sorbet. Creamy, hoppy, soft and just a touch of bitterness to balance it out (I did add more FW hops than the recipe had at 60, as I am a west coaster after all).

 

Ust finished the last of JohnSnowNW house Pale. Definatly will make more next spring. Now onto the bilokin pumpkin ale and its 60 degrees in VT right now. Frickin crazy

 

It's the raisins crazily enough. Takes it from a bright blonde to deep orange. That pic looks more reddish but it's more like a deep orange.
Here's a pic of a still sample from bottling day:

 

Hoppy Session (3.8%) Amber, with Exp. Otto Supreme and Mosaic. Brewed for the cake to pitch a Barleywine. Pretty good, but was looking for a little more malt...have to up the specialty ratio next time.

 

I never did figure out what style to call this. It was bottled in August of 2014. 61% Pilsner, 17% Wheat, 17% Rye and 4% Crystal 40. Hopped with Citra and Motueka, fermented with WLP644. It was very fruity when fresh, and has only gotten more interesting over time. Great peach, lemon and pineapple notes with some funk coming through at the end. Glad I've held on to a few.

 

Dark mild clocking in at 3% ABV and 1.013 FG. Tough to get a true to color picture here as the sun starts to set. It's actually pretty brown in appearance. Like @JohnSnowNW 's amber, this was also brewed as a starter for a barleywine. Cheers fine gents!

 

s04, chinook, simcoe, columbus

 

Enjoying a nice pumpkin porter... great spice notes and malted flavor!! First time trying this one!