What Homebrew Are You Drinking: May 2016

Final test batch of my IPA for my upcoming wedding. The Hoppy Couple, batch 4 with Conan yeast. Citra, mosaic, simcoe.

We were a little off with our mash temp, so this came out a tad thin. But, we'll get that corrected. Brewing on a commercial system in 3 weeks.

Very sneaky and easy drinking at 7.5%

 

My last bottle of an Ambree de Garde. Had it on tap a while back (have to admit though, better refermented with time in the bottle), but going to be kegging a Citra dry hopped Saison today, and well, it's my tradition...brew and have homebrew. Cheers!

 

Belgian-style barleywine is really hitting its stride after 3 years since brew day. (And I still have managed to save an entire case!) Fermented with lots of brown sugar additions and aged for 3 months on oak. Ended up somewhere around 14%, and oddly enough it's somehow very drinkable in the warmer summer days as well

 

Your wedding beer is going to be an easy drinking 7.5% beer? Good luck that night and try not to oversleep the next morning

Congrats on your impending doom

 

Being a new homebrewer, these pics give me confidence. I did do a Saison extract recipe that I thought came out well - rather drink it than some of the other beers in my fridge. Keep coming with the awesome pics. Cheers!

 

Haha we missed our mash temp due a broken thermometer. Last 3 batches were 6-6.3% that's the target range. Im tempted to leave it as is and just not tell guest haha

 

The lighting is terrible, but I'm drinking my Canelle Saison made with Huell Melon & Jarrylo hops and saisonsteins monster yeast. Came in right around 9%.

 

This picture makes me uncomfortable. Get that beer off of your macbook man. Those things are expensive.

 

Long day power washing my roof. Tub time and NEPA.

 

First pour of my raspberry gose. fucking delicious.

 

American Brown thats come along pretty nicely

 

Berliner weisse, plus dark lager, blended in the glass, in equal proportions, equals sour brown ale? Regardless, pretty tasty.

 

Some more raspberry gose

 

That may have to be my next brew. Care to share details?

 

50% wheat, 50% pilsner, coriander and sea salt to taste (start with half ounce of each for 5 gal). Kettle soured with lacto plantarum, fermented out a few days later with whatever neutral or saison yeast I have on hand. Add a shit ton of raspberries in secondary for a couple weeks (1.5lb/gal for this batch)

 

Welcome to The Best hobby in the world, and don't be discouraged if you make a bad batch or two! The rewards far exceed the failures. Cheers!

 

An English Mild (3.2%, 30 ibu) (Burton ale yeast, and cascade single hop). This was a small batch off of my Citra Saison that I will be tapping tomorrow. Cheers!

 

I haven't logged on in such a long time - life likes to throw some bullshit at you from time to time, doesn't it?

Either way.

I have two brews that came out really, really awesome! A 3rd one (Orange Wheat) that is still carbing up.



Easy drinking pale ale, Golden promise, Carapils, and a touch of flaked oats. Hopped with Centennial, Casacade, and HBC-438. Used Funktown Pale Ale from Yeast Bay. Pretty nice beer, but the HBC-438 definitely overtakes all of the other hops. It's a little off putting at first - it starts off tasting like peach then moves on to herbal and woody. Not sure if I would use that hop again.



Gose with Goodbelly blackberry & pomegranate. 50% wheat and pils malt soured for 48 hours and fermented with WLP644. I used about .80 oz sea salt, and 1 oz coriander. It's the perfect balance. I have an extra gallon with 1.5 lbs of apricots ready to bottle as well. This beer is fantastic and everyone I've given a bottle to seems to agree!

 

Tried two new brews tonight. My Maibock and my NEIPA. Neither are my best efforts. The IPA may get better with time, but I think the bock will get dumped.

 

Kegged or bottled? If kegged, I would suggest racking the Maibock back to a purged carboy and adding some dregs and oak. A sour Maibock sounds nice if it isn't too bitter.