What homebrew you drinking March Edition

New one for Easter, as I am always coming up with something slightly eccentric.

Standard all Mosaic Pale Ale, with butterfly peaberry tea. The results are stunning to say the least.

 

Just tapped my first double IPA featuring a whole pound of hops! Clocked in at 8.6% and it's tasting great. Galaxy is the star of the show - 5oz at flameout and 6oz in the dry hop.

 

Having a pour (or two) of my tripel is bottled last June. It was a bit hit for a while - last time I had it was November - but bottle conditioning has been very kind and it's smoothed out quite ridiculously nicely. My only problem is it's more on the peach/apple/pear flavor side than the banana/clove I wanted. Eh, it's still decent but it's no Tripel Karmeliet. Refining will come with time.



I also have a milk stout and Hefeweizen to work through, thank goodness for beer drinking friends who like homebrew!
In another week, I'll have a Zywiec clone made with ale yeast that should be ready to drink.

 

Tasting kettle soured extract wort. Goodbelly shots dropped it 9 gravity units, which was I didn’t expect. There still a worty flavor to it, almost raisin-like, and a pleasant sourness. A little concerned that the sourness will not really come through when I blend to make kriekish, and tropical dry hopped sour. Still, gonna give it a go.

 

Where are the extra 5oz of hops?

 

NEAPA. Turned out very nice. A bit bitter for the style, but honestly, that’s kinda how I like ‘em.

Also got some of the oatmeal stout in a cask. Pretty excited for Saturday...

 

@JohnnyChicago
Very cool doing that cask ale.

 

My latest NEIPA. Citra, Galaxy, Denali, El Dorado in whirlpool and dry hopped with Vic Secret and Equinox (ran out of my whirlpool hops had to dry hop with what was on hand). Really juicy, tropical, and silky smooth. Finally have the mouth feel nailed down for this style.

 

@TooHopTooHandle care to post your grain bill? Always like seeing how mine compares. I'm sure at this point we are all in the same ballpark.

 

63% 2row
11% white wheat
11% flaked wheat
11% flaked oats
3% honey malt
1% crystal 10

 

I have brewed this recipe about 8 or 9 times now and have been making minor tweaks to it along the way to help improve the mouth feel, head retention, and color. I will also add that I'm on the 7th generation of my London 1318 and that also seems to have helped with the mouth feel, flavor, and aroma. It seems to be more fruity/tropical. I found that the mash temp of 154-156 seem to work very well.
The crazy thing with the 7th gen London 1318 is I was fully attenuated in 40 hours. This yeast is a working beast lol

 

1oz @20min
2oz @10min
2oz @ 5min

At least I think that's how it went...I was kinda just tossing in hops when the moment felt right

 

Modra dubh (black dog) Irish stout. First all grain attempt at this style and it turned out great! Roast, creamy, a bit of chocolate and coffee and finishes nice and dry. Definitely rebrewing and perfect for st pats

 

I don't recall how much experience you have with sour worting, but soured wort always tastes less sour than the fermented beer will, because the sweetness of the wort hides it.

If it turns out that your blended beer isn't quite sour enough, you can always add some lactic acid.

 

Brewer's Blonde, bittered with Brewer's Gold with Citra/Galaxy in a hop stand. Has a nice citrusy, fruity note to it, with an emphasis on the malt profile. Really enjoying this second iteration at 4.2%.

 

Previous experience is next to none, good point.