What Homebrew are you Drinking? August 2015 Edition

Passion Fruit DPA

 

Drinking my saison fermented with yeast isolated from SC blueberries, blended with some lacto isolated from SC prickly pear fruit, and a little Brett for good measure. Finished nice and dry at 1.005 with a refreshing tartness. I was able to buy some elusive SouthYeast Labs yeast last winter. This is the 2nd batch of this saison recipe and 3rd time reusing this yeast overall (also made a farmhouse IPA in April with it).

 

House pale ale version 2

 

An ode to treehouse and trillium. Pale ale w no bittering hops. A bucket of simcoe, centennial & galaxy at flameout. Just enough smooth bitterness and tastes like chewing on a hop cone. One of the better brews in 2015 and the beauty is I kegged at 1 week and got exactly the character I was looking for. I think I'll use the technique again to get ready for football season in a month

Edit: kegged after 7 days dry hopped and drank at 2 weeks

 

Two of the beers from my big spring brew. First is the best bitter, from Jamil:



Then there's my take on @JohnSnowNW's house APA:


I'll be sure to put down my thoughts on this one over in the appropriate thread.

 

Tasting a flat, just kegged dark mild.

 

Czech Pilsner. Had more than fit into my secondary, so I just bottled the excess. This was a comparison of the bottle conditioned and secondary/keg conditioned. Generally the keg conditioned was favored, universally with 2001 yeast, but a split decision with 2124 (shown here). I found a grittiness on the tongue from the bottle.conditioned, and I though the flavor was brighter and cleaner from the keg.

 

Sour tasting from carboy and keg. I have come to find out, I favor fruit in my sours. My two unblended/unfruited lambics taste nice; tart, funk, lemon, but the ones with fruit more specifically tart cherries are my preference.

I have not been overly impressed with BugCounty 2013 or 2014 yet. It is all funk to me, not a lot of sour. I normally add dregs to my sours but haven't with my Bugcounty just to see what it does on it own. I think I may be adding dregs tonight!

Sours are challenging, exciting, at times unpredictable and most of all fun.

I'm like a kid on Christmas morning each time I taste my sours.

Cheer all

 

Was looking for a simple saison to brew with a quick turnaround from grain to glass. @OldSock 's hoppy french saison recipe was one of the first to come up on a google search. Had to give it a try.. and am glad I did! One of my best beers to date.

 

Ipa with citra and Nelson sauvin. A little bit of flaked oats for a nice slick mouth feel. This won't last in the keg very long.

 

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Ashley's Sour - American "Gueuze" dry hopped with Multi-head hops
Wittelsbacher - Munich Dunkel
Good Chit Pils - Pre-prohibition lager with chit malt
Redhead pale - 100% Red X malt, citra, simcoe and amarillo hops (hop randall full of citra )
Big and Black - Higher OG schwarzbier
A Phlegm in London - All British ingredients (MO, EKG's, and Lyle's) with Dupont yeast
Mint Lime soda - Virgin Mojitos!!
Mineral Water - Gin and Tonics!!

 

kiwi ipa


huel melon wheat

 

No scales here. Raspberry Pints does support flowmeters, but I don't have those either.

 

Simcoe Mosaic Amarillo IPA on a gorgeous evening to sit outside. Maris Otter, Honey Malt, and a touch of Acid Malt. It's my best IPA yet, maybe I can make this style after all.

 

Bohemian Dark Lager. Malty goodness.

 

First text bottle of Caribou Slobber....and it still needs more time to carbonate...too green.

 

Patience Grasshopper. Malty beers like this do not hit there prime for eight weeks. You will not see the beauty of your beer if you drink them all too soon. This is why most home brewers keep a pipeline going. Take care.