What home brew YOU drinkin August 2018

have not been drinking much lately either, but I just bottled a coffee maple porter, coffee peanut butter porter, saison, and will be bottle my barrel aged stout within the next week. So lots of beer to be drank soon. Cheers!

 

Brett beer.

Pilsner, white wheat, vienna, and a touch of oats.
Warrior and Amarillo in boil, Motueka bio hop.
Fermented with brett brux trois vrai.
Super clean and fruity! This keg shall not last long.

 

Gonzo Porter brewed 2014

 

Cheesewick Bitter is an ordinary bitter recipe devised with Wisconsin ingredients. Get it -- Lots of cheese here? Is anyone else in awe of my beer-naming prowess? FWIW, I deviated from the recipe and the only Wisconsin ingredient ended up being groundwater. Decently quaffable, a little bit malty, a little bit fuggly, a little bit ordinary. What more could you ask for? A little less chill haze, perhaps, but that's less, not more.

 

Bottled my saison today, 90% attenuation and 6.8% or so. Had the dregs of the bottling bucket with some ice and lemonade for a shandy. Was very nice tbf

 

55% bestmalz heidelberg
45% weyermann munich 2

Step mashed - 45 mins at 63c/30 mins at 72c and 10 min at 78c

First wort hopped with magnum at 24ibu and 60 min boil

1.048
Fermented with white labs 830 at 9c
Spunded with 3 points to go

Only 10 days into lagering but starting to clear and a nice malty backbone. Prost!

 

Just kegged one of the beers I brewed for my friend's son's grad party! #hazecraze

 

Basil saison. 25 ibu, 3.5% ABV.
Belgian pilsner malt, white wheat, and a touch of flaked oats. Yeast propogated from a bottle from agarian brewery.

14g fresh basil leaf at flame out.

 

Belgian IPA

 

Carbonation test of Imperial Amber Ale, one week
8,5%, dry hopped with 5 g/L Chinook/Columbus/Centennial/Pacific Gem

 

Pale ale with a grist that bears a bit of resemblance to NEIPA, or at least they way I have thought about them -- mostly Vienna, 11% flaked oats, 6 % flaked wheat, 5% carahell. Hops are more standard pale ale ~30 (calculated) ibus CTZ bittering, cascade and CTZ whirlpool, ut with Ekuanot dry hops, my first time. US-05. OG 1.044, FG 1.010. Tasty.

 

My first attempt at the hazy ipa style. Made with Columbus, azacca, and mosaics. 5% ABV.

 

Back in April I brewed a 10 gallon batch of Belgian blonde ale, a very generic beer. Halfway to FG I added brett(I made a starter with a variety of bottle dregs), and then split the batch into 2 buckets. I added 10 pounds of cherries to one bucket, 10 pounds of crabapples to the other.In late June I kegged both beers, and put them in the beer room to age a little. Now I've got two delicious fruit beers. Very light and refreshing, perfect for late summer sipping.

 

Smoked amber Kellerbier. Less smoky than I hoped for since my LHBS was low on Weyermann rauch malt but still tasty.

 

Belgian IPA -

American IPA grist, hopped with centennial, cascade, and amarillo. Fermented with WY3522

 

Weizenbock