What Homebrew Are You Drinking Now? (2020)

This one is kegged, carbed, and ready to drink (Kveik Kvream Ale). Now that it is carbed up, I find that the earthy notes have faded to just the finish, and the tropical fruit notes are more prominent up front.

 

Ok so I’m not actually drinking this tonight because I’m taking January off, but I did have it the last day of December. It is a whisky/toasted coconut stout. I named it COCOBILLY stout on Untappd app. Check it out if your on there. I also have a pic of the bottle labels I made on there.

 

Hazelnut Praline Brown.

Used an Amoretti hazelnut praline compound to flavor at packaging. I found my sample to have a bit of a grating burnt sugar flavor from the compound so I added a tincture of vanilla to round it out. Aroma is fantastic and the flavor has a nice buttery, caramelized toffee thing going on with a pleasant mouthfeel. Probably too heavy handed for a brown but its for a club dark beer comp so I wanted to have some fun with something lighter yet still flavored. Anyway, I wanted a second glass so that's always a good sign. Looking forward to some feedback.

 

Imperial coffee cream ale (10.1%):

 

Popped the first bottle of Orval clone, at about 30 days. Brett definitely needs more time to work (I dosed low and slow), but I'm pretty happy with where it seems to be going. The only thing I'm bummed about is the color, which is a bit dark. I chose a target based on what it has looked like to me at various Belgian bars. But with 20/20 hindsight, I realize that every Orval I've had has been served in one of those fat Orval chalices, i.e. it looks darker than it really is (i.e. what it would look like in a pint glass, e.g.). Rookie mistake.

 

What strain did you end up using?

 

WLP510 (Bastogne)
WLP650 (Brett brux)

Also did a A/B tasting against the real thing a couple days ago. A friend thought the clone had more Brett character than the real thing, while I'm quite sure of the opposite, though I'm pretty sure it will continue to evolve. He and I are clearly sensitive to different Brett characteristics.

Turns out the color is actually spot on, vs. this particular Orval bottle anyway (more research required). The biggest difference was in mouthfeel. The real deal has a silky finish, while the clone finished thin-ish. I do know that Orval does something with nitrogen just before and/or during bottling, and it might well be more than just bottle purging. The next batch might just have to be keg conditioned (naturally) and served on beer gas to see if that nails the mouthfeel.

 

I want that! Great pic too!!

 

Cream Ale. 80% 2 row, 20% flaked corn. Had a little problem with acetaldehyde but after some extended time has come around. Super light and drinkable. Every time I brew this style I think I should have it or something similar on draft all the times. The challenge is not drinking it too fast.

 

Cracked the top on the first bottle of the brown ale I brewed Dec 31st. A little under carbed I think. I dunno the head disappears really fast. Any suggestions?

 

Tapped a brand new Helles. About 20% Munich in this one. German Tradition used to about 16 IBU. 4.9%. First pour out of the keg. So good!

 

Per the other thread, I think you bottled this 8 days ago. My suggestion would be patience, i.e. check again in a couple weeks.

 

Drink faster.

 

I’m on it!!

 

Let’s say someone jumped the gun and stuck all the bottles in the fridge, would they still carb in there or is the yeast done? Can I pull them back out and let’s sit at room temp and the yeast come back?

 

There's little or no carbonation happening at fridge temps.
Yes, let them come back up to room temperature, and carbonation should restart.

 

Ok thanks

 

Drinking the fake kveik kvass. Probably not without bias*, I think it is the best kettle sour I've ever made. The low gravity, lactic, and spices remind me of some kombuchas I have enjoyed. Very refreshing,

*Might be one of those moments where my favorite beer is the one I am drinking.

 

Gluten free Dubbel. Really nice!