What homebrew are you drinking, August edition.

A 3 year old Gonzo Porter

 

Tapped my new house Pilsner variant yesterday after the other keg blew. This one is hopped with Mittelfruh and Gr. Tradition (vs. Tettnanger and Saaz of the previous).

While I expected the Tettnanger and Saaz one would be better given how the hydro samples and such tasted when I brewed it, the end result exceeded my expectations. The lager period significantly improved this one and I believe it’s now even better.

After I brew my Stout this weekend I plan to get the next Pilsner variant in-process so it’s ready to go when this one kicks… Still debating on which two hops I will go with, but I am thinking maybe Saaz and Tradition for the next round.

 

First pulls of my Citra single-hop NEIPA. These glasses are with my standard WY1318 yeast. I have a separate keg where I used WY2565 Kolsch yeast. Both taste wonderful but the 2565 beer attenuated a bit more (7.3% vs. 6.7%) and the hop aromas are a bit more subdued. The 2565 is slightly less cloudy. I'll have to get comparison pics up later.

 

Helles tonight.

 

Session ale #3 and a faceplant porter

 

Gorm We need pics of your delicious beer!

 

Helles Yes!

 

Pils tonight.

 

My "from scratch" Ginger Beer.

I'm a bit disappointed with this one actually, but its my first real attempt.

Body is far too thin (which was kinda expected but it's quite "watery") and the ginger flavour is quite one-dimensional (surprising due to the amount of ginger and the 3 types added - fresh grated, aged grated, & oven roasted). It had quite a kick to it to start with, but in <2 weeks it has dropped off quite a lot to just a background warmth. The other spices I added (cinnamon, cardamom, nutmeg, black pepper) have gone into hiding and can't find them anywhere...

The one good surprise is quite a reasonable head for what it is - the wheat malt held up better than expected!

 

Saison tonight. 90% Pilsner and 10% Wheat, fermented with 3711 and brewed in November 2016. This was really good when it was younger, still pretty good now.

 

I'm no good at pics.

But I can have a beer so last night was dark night first a brothers wake up dead on nibs followed by the other wake up dead on oak/maple and finishing with the smoky blue Boris.

Defiantly drinking coffe this morning

 

Nøgne Imperial Rye Porter brewed April 2016

 

Blending Baltic porter with sour cherry Brett lambicus beer. Was hoping for something like New Glarus Cherry Stout. Although I can find the glimpses of that inspiration, I think more cherries and no Brett in the sour part, and maybe some nibs to give a bit of cocoa to the porter/stout part. Not saying either of those things has anything to do with how the NG beer is made, just that it would be the next steps I would take to move towards that goal.