What Homebrew Are You Drinking - August Edition

Just tapped a honey tripel and and am still working on my German Pils that suddenly tastes even better after taking 2nd place in a competition and getting a 45.5/50.

 

Trying out a little 'backlighting' here. Simple extract Hefeweizen off the keg - 9 lbs Bavarian wheat LME, 1 oz tettnang at 60 min, WLP300 ferment. Great banana esters. Brew day was a breeze!

 

Trying my Vienna malt/Hallertau Mittelfrüh smash beer. Behind the mild hop flavors and somewhat prominent bitterness it has a nice maltiness which reminds me of the Munich malt I used in a previous batch, only milder in flavor. Colorwise it looks like what you'd expect from a Vienna lager which surprises me, I thought the color would end up being more golden than amber without the help of any caramel or coloring malt. It would be interesting to try a commercially produced Vienna lager beer/Märzen using only Vienna malt, it obviously delivers the color one expects and adds a nice malt flavor.

 

My recently finished Vienna Lager!

Grist consists of 83% Vienna and a mix of Victory, Caramunich and Melanoiden. 22 IBU's with Mt. Hood and Hallertauer Hersbrucker. WLP833 German Bock Yeast. 4.7% ABV.

Such a delicious, rich toasted/nutty malt flavor.I was worried that this would be too sweet given the yeast was on the low end of attenuation (FG of 1.017) but the end result is just fantastic. Just may be my best lager yet, especially as it has more and more cold conditioning (currently at about one month exactly since kegging).

 

Saison.

 

Czech pilsner. It's been hard for me to get my photo lighting down lately, but the beer is too good not to share the photo.

 

Brewed my first blonde ale. A true lawnmower beer that I could drink liters of.

 

I like the name!

 

Thanks!

 

Belgian Pale Ale #2. A collaboration brew I did with a friend. Due to dietary issues and house plumbing issues, I haven't been able to brew much. It's sucks.

On the flipside, Galaxy Hops and Belgian yeast work very well together.

Cheers!

 

Oh shit...a Boglin...I got that same one Easter of 1987. I loved that little guy.
That RIS looks delicious.

I'm cellaring a Double RIS right now. I brewed it 12/25/15. I have drank a bit and it's out of this world. I treated it with local roasted coffee, raisin/blueberry puree, and 80% Cao cao nibs. I call it Gorillablood one word.

 

I still have some None More Black from an extract batch last year. I had some last week. It is seriously dark. I'd like it to mellow out some more, but I know that probably won't happen.

 

Stone Double Bastard



Now after two month, it's just delic

 

Ya, I made it. It was a recipe I got from home brew talk forums last year.

 

Smoked Porter with a touch of vanilla beans and Hatch chiles

 

Averagely Perfect Saison @ ~16 months from bottling. Still tasty!