What Homebrew Are You Drinking - August Edition

Nugget Nectar clone is almost carbonated. It tastes great!

 

American Brown Ale is done. This came out okay, not exactly what I was looking for but tastes good regardless.

 

And here is my Hefe. It isn't quite this dark but it is fairly dark for a Hefe. Tastes really good though.

 

Coconut Porter based on Ten Fidy and
norwegian pancakes with homemade blueberry jam

 

A 'single' version of Lawson's Sip of Sunshine DIPA, at just over 6% ABV. Not as hazy as SoS but I'm happy with the aromatics and malt profile. Had a SoS about an hour ago and this is very close:-) The hops for this batch cost more than the malt, but well worth it.

 

In The Glass: 50/50 blend of 2 100% Brett APAs, one Pacifica, one Southern Cross.
On The Plate: Chicken thighs, Spaghetti Squash (garden) with Oyster Mushroom Asparagus Gose Parmesan cream sauce, fresh Artichoke (garden), and a salad (lettuce from garden) with roasted corn, tomatoes, and a home made Ranch. Delish!



Then some German Hefe paired with NCIS on Netflix.

 

a year old wheat I had found in my closet. not bad. a little boozy.

 

Czech Pils​

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Finally tasting the fruit of my labors with the oktoberfest. Clean, crisp, toasty malts, floral hops, a ghost of a hint of sulphur, little haze, and so goddamned drinkable, especially for pushing 7% abv. Whoops.

 

Can you post the recipe?

 

For 5 gallons: 11lb Great Western Northwest 2 row, 1lb wheat malt
Bittering: 1oz Columbus, boil 60min
1oz Citra, boil 10min
2oz Citra at flameout, wait 20min
1oz Citra added during primary fermentation
3oz Citra, dry hop for 4 days
US-05 yeast
Adjust water to 100ppm SO4 and 100ppm Cl
60min mash at 152F

The next time I do this I'll probably replace the wheat malt with flaked wheat.

 

Directional Brewing kegerator update 8-21-16:
1-Bohios Pale Sour (90/10 Pils and wheat, all Hallertau blanc hops, and ECY 21 kolsch yeast. It came out good but it begged for a little tartness so once I drank a few pints, I blended about the same amount of my YB Melange sour) I'm very satisfied with it now.

2-Fantôme of the Hopra (Pils, torrified wheat, Munich, oats, honey malt, Merkur, cascade, Montueka, and a specific ratio of Yeast Bay Almalgamation Brett blend, funktown, and saison/Brett blend)

3-Beer Advocate Averagely Perfect NEIPA (cloudy and aromatic Mosaic, Citra, and Galaxy bomb.) Still not quite fully carbed

On deck for kegerator:
Nothing ☹️

Brew day (scheduled for the 28th):
Super secret Roberts Cove Germanfest entry for People's Choice

Next brew day: 10 gallons of Pils base for a split batch (fruited sour Saison and a lightly oaked coconut Pilsner) both for Bayou Beerfest

Bulk Aging:
BCS Flanders Red, pitched ECY Flanders Ale bugs, still in primary, will be kegged in a few weeks with a white oak spiral and set aside to age with the other kegs.

Keg of Rare Barrel blonde base at 6 months old (using YB Melange blend and a white oak spiral)

Keg of Rare Barrel blonde base at 6 months old (using YB Amalgamation Brett blend and a white oak spiral)

 

Fantôme of the Hopra


Bohios Pale Sour


Orange Julian APNEIPA

 

From a few nights ago, enjoying my first truly successful wild beer, fermented with yeast and bacteria cultured from blackberries and peaches 5 years ago. Damn tasty!

 

India Black Ale that was supposed to be all Southern Hemisphere hopped...alas there were none to be had so made a NH version...will try a SH version later.

 

Bet that one was looking 'pretty' after 6 months I'm doing a wild blonde right now. Put it in secondary last Friday with some french oak cubes and loose slurry of YB Amalgamation – 4 days in and it already looks like it's gonna crawl out of the fermenter!

 

5 years in the making?! Wow!

Did you anticipate that, or just rolled with it?

 

So, I bottled the beer at 1 year old, at 2.5 years old (1.5 in the bottle) it won BOS at a local comp against 213 beers. I still have a handful of bottles in the cellar continuing to age that I pull out every so often... usually for special occasions. Derek Dellinger (of Bear Flavored blog, brewer for Kent Falls Brewing) was going to come down from his Portland book signing to have some of my beers but his events ran over and wasn't able to make it. I had the beer in the fridge already so I enjoyed it to celebrate the boys going to bed.

Just picked 6# of blackberries last night for another beer and will snag a few to make a new starter from for this year.

 

Any noticeable lacto/pedio cultures from your peach/blackberry yeast? Or better yet, did it sour over time? The one I did from peach skins has noticeable sacch/brett, but hasn't sat long enough for me to notice any drop in pH from pedio, yet.

 

Quite tart, issue is that I added dregs from numerous Gueuze and American Wilds over the course of the year it aged. Where exactly it all came from is a mystery (a wonderfully tasty mystery). I am planning to leave the next batch alone to see what the cultures produce on their own.