What home brew YOU drinkin August 2018

Discussion in 'Homebrewing' started by GormBrewhouse, Aug 3, 2018.

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  1. GormBrewhouse

    GormBrewhouse Disciple (378) Jun 24, 2015 Vermont

    ok, been super busy. And not drinkin too much ,,,till now,
    Couple IPAs, one dipa and the newish smoked magik.



    It's good to be back
     
  2. TooHopTooHandle

    TooHopTooHandle Initiate (84) Dec 20, 2016 New York

    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!
     
  3. Lukass

    Lukass Savant (915) Dec 16, 2012 Ohio

    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.

    [​IMG]
     
  4. loebrygg

    loebrygg Initiate (151) Jun 4, 2016 Norway

    Gonzo Porter brewed 2014

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  5. pweis909

    pweis909 Poo-Bah (1,738) Aug 13, 2005 Wisconsin
    Premium

    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.
     
  6. Hanglow

    Hanglow Crusader (732) Feb 18, 2012 United Kingdom (Scotland)

    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

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  7. seanyfo

    seanyfo Savant (943) Jan 2, 2006 United Kingdom (Scotland)



    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!
     
  8. TooHopTooHandle

    TooHopTooHandle Initiate (84) Dec 20, 2016 New York

    [​IMG]
    Just kegged one of the beers I brewed for my friend's son's grad party! #hazecraze
     
  9. Layerup

    Layerup Initiate (17) Aug 28, 2015 Oregon

    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.



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  10. GormBrewhouse

    GormBrewhouse Disciple (378) Jun 24, 2015 Vermont

    Just got done watching the little bastards,,, ahhh I mean the grandsons so it was a Irish stout evening. Love that brew
     
  11. GormBrewhouse

    GormBrewhouse Disciple (378) Jun 24, 2015 Vermont

    Company has arived. Smoked magik, Irish stout, IPAs ,dipas, and spruce ale. My nefu is gonna kill mem hahahahahaha
     
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  12. loebrygg

    loebrygg Initiate (151) Jun 4, 2016 Norway

  13. GormBrewhouse

    GormBrewhouse Disciple (378) Jun 24, 2015 Vermont

    broke into the NEIPA last night. very good but a little bitter at the finish. Seeing its 2 day old in the bottle im guessing it will quite down. Either way, losts of citra and galexy.
     
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  14. loebrygg

    loebrygg Initiate (151) Jun 4, 2016 Norway

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

    [​IMG]
     
  15. pweis909

    pweis909 Poo-Bah (1,738) Aug 13, 2005 Wisconsin
    Premium

    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.
     
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  16. Layerup

    Layerup Initiate (17) Aug 28, 2015 Oregon

    My first attempt at the hazy ipa style. Made with Columbus, azacca, and mosaics. 5% ABV.
    [​IMG]
     
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  17. rocdoc1

    rocdoc1 Aspirant (245) Jan 13, 2006 New Mexico

    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.
     
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  18. Witherby

    Witherby Initiate (86) Jan 5, 2011 Massachusetts
    Trader

    Smoked amber Kellerbier. Less smoky than I hoped for since my LHBS was low on Weyermann rauch malt but still tasty.
    [​IMG]
     
    #18 Witherby, Aug 10, 2018
    Last edited: Aug 10, 2018
    Prep8611, invertalon, Soneast and 5 others like this.
  19. Maestro0708

    Maestro0708 Aspirant (213) Feb 27, 2015 Kentucky

    [​IMG]

    Belgian IPA -

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

    loebrygg Initiate (151) Jun 4, 2016 Norway

  21. TooHopTooHandle

    TooHopTooHandle Initiate (84) Dec 20, 2016 New York

    [​IMG]
    NEIPA with citra, galaxy, Eldorado, and Denali
     
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  22. jbakajust1

    jbakajust1 Moderator (1,248) Aug 25, 2009 Oregon
    Premium

    Starting off with Passionfruit Ghost Pepper IPA with Hefeweizen battered Sweet & Sour Chicken, Hefeweizen Rice, and sesame oil, rice vinegar veggies.
    [​IMG]
    Now onto my White IPA
    [​IMG]
    #LegoJustinApproves
     
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  23. noelb

    noelb Initiate (15) Aug 13, 2018 Alberta (Canada)

    Doppelbock, Black IPA (debate....), and a nice Blond
     
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  24. jbakajust1

    jbakajust1 Moderator (1,248) Aug 25, 2009 Oregon
    Premium

    9 days grain to glass "Right By My Side" Becca's Bavarian Hefeweizen is ready! Open fermented in kegs, force carbed to 3 vols CO2. Big banana, medium sulfur notes (gonna use some copper to remove that), light clove and vanilla, dry, effervescent, light tartness, wheaty, yeasty, way too crushable at 4.2% ABV. 15 gallons headed to Willamette Country Music Fest with the wife. First pours!
    [​IMG]
    #legoJustinapproves #ImperialYeast #HazyIsSexyOnThisBeer #ILoveGreatHead #FoamStand
     
  25. loebrygg

    loebrygg Initiate (151) Jun 4, 2016 Norway

    IPA Columbus Amarillo Saaz paired with a lovely pice of pork neck
    [​IMG]

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  26. TooHopTooHandle

    TooHopTooHandle Initiate (84) Dec 20, 2016 New York

    Just popped a sample of my saison I did with wlp670 American farmhouse blend. It's been 2 months since I brewed and 2 weeks in the bottle. Needs some more time for the Brett to come out and play.
    [​IMG]
    [​IMG]
    #headretention
     
  27. GormBrewhouse

    GormBrewhouse Disciple (378) Jun 24, 2015 Vermont

    Neipa, Irish stout and another Homebrewers California common.
    Wife likes the common so gonna have to brew it.
     
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  28. bryantc3

    bryantc3 Initiate (136) Apr 12, 2017 New Jersey

    A 5.25% Session Hazy IPA.

    • 2 row
    • White Wheat
    • carapils
    • c15
    • acid malt
    • 9oz of corn sugar
    Whirlpool Mosaic + Vic Secret, pitched WLP067 (coastal haze). Dry hop 24h after pitch with same hops, then a 3 day dry hop before a 3 day cold crash (down to about 45 - my chamber is a compressor based wine fridge).

    175 Chloride, 110 Sulfate, 5.34pH mash. I enjoyed it - the mouthfeel is pretty solid, doesn't drink like a "light" beer - if anything i'd say the mouth feel is like a typical 6.5-7% NEIPA that's a bit lighter on the oats. Would brew again with different yeast (perhaps barbarian) and less White Wheat malt (personal preference).

     
  29. jbakajust1

    jbakajust1 Moderator (1,248) Aug 25, 2009 Oregon
    Premium

    Be there in 10 with a side dish...
     
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  30. MUSHROOMCLOUD

    MUSHROOMCLOUD Meyvn (1,291) Mar 4, 2005 Texas
    Premium

    IPA
    Galaxy, Warrior, Amarillo
    2 Row, Munich, Crystal 20

    [​IMG]
     
  31. GormBrewhouse

    GormBrewhouse Disciple (378) Jun 24, 2015 Vermont

    Nut brown, Irish stout and smoked magik.
     
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  32. skleice

    skleice Aspirant (245) Aug 6, 2015 Connecticut

    Gluten Free Belgian Pale Ale. Sadly, I lost about 3 gallons of this to a leak in my fermenter (tighten your nuts!!!). Not my go-to style, but this is very tasty. Will brew it again.

    [​IMG]
     
  33. skleice

    skleice Aspirant (245) Aug 6, 2015 Connecticut

    Gluten Free Mosaic Pale Ale. Very smooth low bitterness. Super juicy. Body is fuller than past brews. If I could just get some better head retention this would be awesome.

    [​IMG]
     
  34. GormBrewhouse

    GormBrewhouse Disciple (378) Jun 24, 2015 Vermont

    on call beer, or,,, irish stout, just 1, hahahahaaha
     
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  35. 911CROFT

    911CROFT Devotee (418) May 18, 2015 United Kingdom (England)
    Trader

    18% RIS aged on rye bourbon soaked oak cubes.

    [​IMG]
     
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  36. jricharc

    jricharc Initiate (185) Feb 16, 2012 Virginia

    My black ipa aged on 2lbs. of toasted coconut, great flavor!
    [​IMG]
     
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  37. Brewday

    Brewday Initiate (108) Dec 25, 2015 New York

    I let the Average Dubbel sit more before posting here to see if it would clear up and it sure did.

    [​IMG]
     
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  38. JayDubTrub

    JayDubTrub Initiate (54) Feb 17, 2017 California

    Watermelon Wheat - It's no Hell or High watermelon and there's no way hell or high doesn't use some kind of extract (or the sweetest dang melons they can find). Some of this batch pleasant early on, but certain squash quality in the aftertaste (yes used fleshy pulp only)...
    6lb Belgian wheat
    4.25lb Belg pilsner
    RO Water w/
    3 ml lactic acid
    ½ tsp CaCl
    Bittering: ½ oz total kent and magnum (~16IBUs) (no aroma hops)
    ½ moss tablet, tsp yeast nutrient
    Pre-boil OG: 1.048
    Post-boil: 1.051
    US-05
    8 days later FG 1.008
    1 whole seedless water melon cut and pureed in secondary 7 days
     
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  39. pweis909

    pweis909 Poo-Bah (1,738) Aug 13, 2005 Wisconsin
    Premium

    Drinking a grisette, made with Imperial Rustic. I believe @JackHorzempa asked me to report my thoughts... I definitely prefer this strain to WY3711, Belle Saison and Fermentis BE134. What I like about it is that while I'm getting phenolic and getting some bubblegum, these are both muted and balanced. The aforementioned other strains are too slanted to phenolic for my tastes. However I'm pretty sure in a side-by-side comparison I'd prefer WY3724 to Rustic, which is reputedly derived from the same source as WY3726. My recollection is that 3724 delivers some fruitiness that I prefer.
     
  40. jmich24

    jmich24 Devotee (470) Jan 28, 2010 Michigan

    Fantasy Football draft tonight.
    The boys drank over 4 gallons.
    On tap:
    Raspberry Pale sour blended with small traditional saison
    Small traditional saison
    Tiny Hoppy saison brewed with citra and mosiac.
     
    GormBrewhouse likes this.
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