What Homebrew are you drinking? (September 2018)

Last night was Irish stout, smoked magik and a. Rey young Burton light.

 

Trying out what is probably the closest I'll come to brewing an NEIPA, and I think I'll stick with it in the future

 

Ekuanot-dry-hopped pale ale.

 

Averagely Perfect Dubbel. Digging it:

https://www.beeradvocate.com/commun...dubbel-turned-out-thread.580498/#post-6163517

 

Wild Hart

This beer is dedicated to the life of Skip Hart. A life full of passion: a passion for family, a passion for music, and a passion for truly living life.

Wild Hart is a New England wild beer. It was brewed with a traditional turbid mash, extended boil, aged hops, and cooled overnight in our coolship. On that crisp autumn night in New England, the wort picked up wild yeast and bacteria. Spontaneous fermentation started and It was left undisturbed for two years. On October 13, 2017 we harvested 12 pounds of ripe raspberries from Doles Orchard in Maine. Wild Hart re fermented on those raspberries for 3 months. It was then bottled and left to naturally carbonate and mature for 6 more months.

 

Beautiful!

 

truly awsum

i can not wait that long

 

oh yeah, got blow out by the @LakesideBrewing

last of the irish stout and a chocolate stout

 

Drinking my first kolsch, and I'm super happy with it. I was a little unsure at first, but after about 3-4 weeks of lagering (which, of course, it needed) it's really smoothed out. Kind of hard to tell from the picture due to condensation, but it's crystal clear. I will be making more kolsch.

 

Only time I can wait that long is if I have a few beers in the pipeline to take my mind off of one. Even then, it has to be stored deep in my basement so I don't tamper with it.

 

Yeah, my problem is all the family and pals coming over, not a true problem cause I have more fun then the rest, lol.

2 years, one time with I IRS half batch.

 

100% weyermann barke Vienna lager coming along nicely

 

English porter. Approximately the same time as it is being judged at a regional comp. This is my first taste of a bottled version of this beer. I still like it, but damn... I taste something different now. A grassiness and a lightly tannic astringency that I don't recall from previous tastings. Is this me being hypercritical, is it real? Maybe judges' comments will help.

 

Belgian single

 

Tapped my Oktoberfest last night. Tastes pretty fucking special.

 

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Festbier. 5.5% Pils, Munich, and CaraHell. Tettnang. Drinking niiiiice...

 

100% weyermann Munich 2 lager. 10 days into lagering. Rubbish mash conversion/efficiency resulting in underattentuation and 3%abv. Can taste the Munich trying to come through but fades quickly. Never tried 100% Munich 2 before so I’ll blame a mix of low diastatic power and a possible poor step mash. Gonna try some pils malt in there next time

 

I've made some SMaSH beers with Munich II. IIRC, they were 60 minute single infusion mashes at 152F. I didn't have any issues with conversion, mash efficiency, or under-attenuation (beyond the expected slightly lower attenuation because Munich wort is not as fermentable as a pilsner wort). What was the step mash schedule/actual like?

 

30 mins at 62c/20 mins at 65c/30 mins at 72c/10 mins mash out at 78c

I think there was a variety of things wrong with this brewday. Not a great grain crush (broken handle on mill - used electric drill - too high an rpm). Possiby didn't thoroughly mix after dough in underlet. Should have possibly extended the 65c beta rest. Pitch rate was good at 2.5 mil/ml/plato wlp 830 at 8c so i can't blame that side.

Cheers!