December what homebrew are you drinking

Getting an off flavor in both my American Brown and Red Rye IPA after a extended hiatus from drinking(3 weeks). It is a plasticy burp I always associate with chlorophenols. After determining I wasn't from process, after going through my notes, I went to town cleaning my taps and lines with BLC.

First pours... off flavor completely gone!

Cheers and keep your lines clean y'all

 

Drinking a damn tasty oops. The India Brown that should have been a barleywine. I was trying to make 2.5 gallons of an American barleywine and didn't use enough grain to compensate for reduced efficiency on a big beer then mismeasured my sparge water. After an hour of boil I had 3 gallons of 1.074 wort and didn't feel like boiling any longer so I chilled and fermented it. It's a tasty enough accident I might do it again on purpose.

 

One of my favorite non hoppy beers I've brewed. Nice rich, creamy, toasty brown ale. Keg kicked on this pic. Stoked I got a least a full pour. I hate it when I go to pour the first beer and the kegs blows about half way or less though the pour. It's like ahhhhhh I would have killed it last time.

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BBA Quad (Aged on Golden Raisins)
Sour IPA
Barleywine
NITRO BBA Imperial Stout
"NE meets SW" IPA (Made a NE IPA and a South-West style IPA with tons of neomexicanus hops and blended them together. It's a peachy/citrusy/tropical/earthy delight)

 

These two. Other kegs have been dropping like flies lately. Thankfully, I've got some time off coming up. Gotta brew & stock up while I can.

 

Enjoying a recent BYO double sunshine clone. This time I added some galaxy to the dry hops, super tropical flavor. A bit lacking in aroma though, may try dry hopping in keg next go.

 

My just finished Schwarzbier!

5.0% ABV and 26 IBU. Grist was comprised of German Pilsner and Munich base malts with character additions of Caramunich, Chocolate, Black Barley and Carafa Special III. German Magnum and Hallertauer hops.

It's really, really delicious! Wonderful coffee/chocolate roast notes, not astringent one bit. So smooth, clean... Extremely drinkable! Just tapped after a 5 week lager at 33F... In this picture, it wasn't fully carbed just yet, so the head wasn't as "robust" as it was today now that it's just about completely there. Up to the light, wonderful dark brown with lighter hues of red/amber.

 

Did you make those labels. They came out nice.

 

Just finished carbing up a cranberry berliner for a holiday party tonight, perfectly tart and sour.

 

This is pretty much the same malt bill as the AP NE IPA, and the same amount and timing of hops, just different hops (Cascade, Chinook, Columbus, Centennial).

The difference? The yeast. It's WLP644 instead of 1318.

 

And the AP NE IPA unmodified, with 1318.

 

Crummy day, so a great excuse to have a beer. Tapped the rye saison a few days back. Pilsner, flaked rye, light candi sugar, centennial and Amarillo hops. Tried out the Yeast Bay saison blend II for this one. Came out just how I wanted it - citrusy, peppery and hoppy

 

I brought some swing tops back from Germany when visiting family a few years ago. Wish I had more. They're not as easy to come across in the states. Beats the hell out of using a wing capper. Labels turned out nice!

 

Sipping on a very complex Imperial Stout. 10% ABV - Jet Black with a dark brown head that dissipates to a thin film. Dark Fruits, Licorice, Milk Chocolate, smooth, creamy full body beer not sign of alcohol. Little light on the bitterness after 5 months in the keg, but I kinda like the "english" feel to it.

Cheers

 

On to a Funky Saison tonight brewed with Saison II and Brett B. Six months old at this point. Really nice fruity funk going on. Wet Hay, lemon rind, way over ripe tropical notes. Only negative is a lack of head retention. Needed some unmalted grain and or wheat. Probably my best Saison to date.

Going to finish with MI Tart Cherry Sour Ale blended with a Begian Dubbel. Roughly 2 years old. I call it Two Philosophers. Nice dry malt backbone and huge punch you in the face Tart Cherry, underlying funk that many of my sours have. Somewhat of a house character, at least partially derived from many, many Jolly Pumpkin dregs.

Cheers

 

Testing the Partial Porter. Borrowed my friends camera to try and get a some what pro portrait.

 

Drinking my luscious chocolate oatmeal stout. Damn. This stuff is great. This beer has received many "wows" and "tastes like a pro beer." I have drastically reduced my amount of commercial brew intake. Funny how I'm drinking commercial beer now and it's becoming much less satisfying.

 

I'm drinking my take on an Old Rasputin Clone along side an actual Old Rasputin. I thought I did a decent job with this. However, my first sip suggests that mine tastes a touch boozier and the original has a bit stronger chocolate notes. Visually, the foam on mine was noticeably lighter.

The changes I made from the AHA recipe is the addition of 1/2 lb turbinado sugar, swapping 20L crystal for 30L (due to availability at the brew store) and using S-04 instead of US-05/Calif Ale. Additionally, the hop schedule was a bit different - 1oz Apollo for 60, 1oz Northern Brewer for 45 and 1oz Willamette for 15 min.

Mine came in at about 8.7% whereas the original is 9%. They are both quite good, I think. But mine isn't quite as good.

 

Sounds freaking tasty!!