What Homebrew Are You Drinking Now? (2020)

Nice. A couple months ago, I made a Chocolate/Pecan/Caramel Imperial Stout for a brewfest, and we offered it with an optional mini scoop of vanilla ice cream. It was quite a hit.

Standard Question: "Would you like Ice Cream in that?"
Typical Male Attendee Response: Puzzled look and "What?"
Typical Female Attendee Response: A two syllable "Yea-uh" with a hint of sexual arousal.

 

Tepache test batch for work. Added too much sugar, so far too alcoholic (around 5-6% instead of 1-2%) and fermentation took longer than normal (or at least, longer than my research leads me to believe is normal) to reach a point where it tasted like something other than slightly pineapple flavored sugar water. Tastes like cheap, sweet hard cider made with pineapples instead of apples. Was a hit with the Latinx folks in the kitchen, though.
To keep it beer related, a pint of Right Proper's Diamonds, Fur Coat, Champagne from the draft system that currently isn't in use was used to inoculate along with the ambient yeast/bacteria on the pineapple rinds.
Going to try again with half the amount of sugar, and then figure out a way to do it with pineapple juice instead of whole fruit to be able to keep it consistent for serving in a restaurant everyday. If we ever get back to that. Also looking into putting it on draft there.

 

North German Pils

Sadly, keg is about kicked. Need to brew it again soon.

 

On to the heavy stuff.....

Historical Recipe, 1850 Truman Imperial Stout from Let's Brew! Beer came out awesome.

 

Thanks. Your stout sounds tasty, almost like a chocolate praline.

I will mention that making a reduction takes extreme attentiveness, more so than watching for a boil over when brewing. A boil over just needs to be cleaned up, but 2 seconds too long when making a reduction......ruination, unpalatable.

 

American Stout , loosely based of Deschutes Obsidian recipe that was floating around a while back. Has Marris Otter, flaked wheat, lots of crystal , bout a pound and a half of black malt. Hopped with warrior and late addition of 5-6 oz of homegrown cascade and centennial. Pork Butt paring seems to work prettttty good..



Pale ale with:
Pale ale Malt 90%
Flaked Triticale 10%
Some kettle hops
2oz Strata 1 oz Comet dry hop
WY 1968

Has anyone else noticed that 1968 starts out tasting kind of doughy or flabby, but after a couple weeks of cold conditioning starts to really pop with hoppy beers?

 

Citra/galaxy NEIPA

DH with galaxy was at 50F with 10psi and only for 36 hours in conical before I kegged. Aroma is great galaxy without any harshness. 8 days after kegging

 

Gluten free American Pale Ale.
This keg wont last long...

 

Quick American pale ale I knocked out, grain to glass, in 7 days. Very happy with how it came out.

 

Looks amazing for a 7 day beer!! Good job buddy. Cheers

 

Thanks. Only had big beers / meads / wines in the cellar or on tap and I wanted something a little more drinkable. Amber kellerbier and German pils underway...

 

Tapped the Kveik Voss pale brewed 5 days ago, last Monday. Huge mango, tropical fruit. Finished at 4.3% and tasting so good. Crazy how quickly this one was turned around. Was in the keg around 30hrs after yeast pitch for spunding. Fermented at 85F.

 

Citra / HBC 586 IPA

smells like fruits I don’t know the names of...

 

Barleywine I brewed a little over a year ago.
20% ABV
110 IBU
WLP007 and WLP099 yeast
Aged on French oak spirals for 8 weeks

 

Fresh as F**k hazy pale ale w/ Sabro & Mosaic:

 

That sounds like an awesome combo. Nice pics!

 

It's super tasty. Would recommend. Getting lots of pineapple and grapefruit.

 

Version #3 of ANEBA brown ale
Used Sabro hops/ WL0013 yeast from the first version and toasted coconut in secondary for a week.
Coconut smell and taste is spot on awesome!!
The Sabro hops well I used to much and it’s dank as all get out. It’s a weird combo but I’ve got 5 gallons lol. Next time maybe step the amount of Sabro hops down

 

Pils
American Noble Mosaic/Saphir
Lagered for 8 weeks

 

Nice foam.