What homebrew are you drinking? September edition

Sipping on a quad my neighbor brewed. Solid beer, a touch of fusels at 11%. Wish he used a ferm chamber.

 

Also drinking rauchbier, one of my favorite styles and this batch may be my best to date. Just about to put on a grodziskie and will get into some barrel aged RIS and barrel aged imperial brown as the weather starts feeling like fall.

 

2nd year of my Tumbler Autumn Brown clone. Worked out since SN isn't releasing the real one this year. This version went British grain: Golden Promise, Dark Crystal, Pale Chocolate and Smoked Malt. Wilamette hops and WY1335

 

Weather is Turning so Schwarzbier is ready.


Also DDR Pils:

 

Wanted to bring this over from the August thread, just to follow up with everyone, as I opened a couple bottles of this beer last night:

This Saturday I'll be brewing another NE DIPA. Maris Otter and Red Wheat. Comet, Cascade, Citra, and Amarillo. Munton's Dry Ale Yeast. This time I'm going to add all the hops at 180F. No dry hop. Really anxious to see how it stacks up with dry hopped versions.

My basic assessment would be that the taste of the beer is fantastic, BUT the nose is nowhere near where I like it to be. Long story short? It's still necessary to dry hop your NEIPAs if you want them to have a great floral nose.

 

Stone Lucky Bastard

 

I always run my hand over the glass to wipe off condensation just before I take the shot. I hate having the fog on my glass hiding the beer.

 

Drinking my West Coast Red IPA I Got 5 On It version. Magnum, Citra, Simcoe, Nugget, Columbus. 4 Cara malts, Chocolate Malt, 2 unrefined dark sugars, high Sulfates, 6.4% ABV, 75 IBUs, Cal Ale for a crisp, bitter, hop forward finish. Lots of dank herb and pine, mild citrus, cocoa, burnt sugar, medium body, dry finish.



And that is what a beer glass should look like! So tired of going to bars and breweries that have clean glassware and proper pours but still leave no lace.

 

Ruthless Rye

 

I made a simple American wheat ale, about 55% wheat 45% base malt, lightly hopped with cascade, and US05 yeast. I added Asian brown skin pear and cactus pear during secondary fermentation and let sit on the the fruit for 14 days.

Cactus pear comes through very recognizable although subtle on the nose. There is a nice sweetness in the beer but again very subtle. Overall it was a solid experiment and I will definitely be trying it again next summer.

 

Nothing better than watching the Patriots hang #5 tonight while drinking a homebrew. Sorry for all the haters....not really though.

The beer is an honest session IPA at 4.9%. One of my best to date. Really nailed the body on this one with big aroma and flavor. The keg should go quickly.

 

Now that it's carbed up I'm drinking the almost AP ESB I made. It's ok. Maybe it would be better if I hadn't screwed up the hop additions which is why I'm calling it almost AP ESB. Maybe the recipe just isn't to my taste. Maybe it will be better with more time in the keg.

 

Started with citra lager followed by some brothers iPad followed by a Irish stout and finishing with a vanilla nibbled stout.

It ain't Friday, but we're close

 

Hefe Weissbier

 

It is officially Oktoberfest here at the beerery. Festbier and Marzen.

 

A couple smoky blue Boris IRS pints and I'm good to go.

 

Drinking a growlette of the same watching my Ducks smash Nebraska... Go O!

 

Averagely Perfect ESB. Also sampled a still fermenting Averagely Restricted potential entry. Not sure it is the beer I wanted to submit, but it's not done yet.