What homebrew are you drinking, August edition.

OTA or oT pale ale, young but tasty, followed by,,,,,, another session ale

 

My DFH 90 Minute clone - used Sam's recipe but added a whirlpool charge. Got more efficiency than expected so this is bigger at 9.5% but not too boozy. Fermented with Denny's Favorite at 65.

 

Just like the last day of July having some fresh ne IPA . 2 row, Munich, flaked red wheat, flaked oats, carapils. Bittered with magnum. Dry hopped with citra, el dorado, cascade. 44 ibu and 6.5 percent.

 

Great head.

 

Came home and spent almost 2 hours vacuuming the pool with a garden hose shoved in the filter line. I wouldn't advise it. Sitting back enjoying a Saison with Red Tea and Rose Petals. Damn refreshing!



Then onto my Session IPA with Mandarina Bavaria, Amarillo, and Citra, high Chloride, flaked Oats, Vermont yeast, but clarified. Juicy without being overly filling.

 

Clean saison?

Rose petals are pretty high in polyphenols, which can be an issue if Brett is involved.

 

Yes, clean. 90% Belgian / 10% French

 

Ever think of making this beer without the bittering charge?

 

Enjoying a brown ale that had some maple syrup additions which are sadly not present in the flavor profile Still a solid beer. About to keg a double IPA with the biggest dry hop schedule I've used to date - will report on that soon!

 

what did you do to add the maple syrup? I was thinking of getting some grade C syrup and simply adding it (750ml at the moment but haven't really given that much thought yet) to secondary for a stout. Thanks!

 

Maple syrup is wickedly fermentable, so to get good flavor you've got to do one of two things. 1) Use fenugreek, but many complain that it tastes "fake" or 2) Use metabisulfite and backsweeten your beer with syrup. You'll have to force carbonate, if you choose the second option.

 

Habenero Session IPA (last pint of it ) with BBQ last night for mother - in - law's Bday. Dry rub and smoke on the ribs. Fresh corn. Baked potato. Broccoli salad. Slap yo mama good.

 

My wife has developed a taste for my previous not overly hoppy pale ale, so we have a couple of those in the evenings. Or I'll have a glass of vanilla porter. And I kegged the hoppier pale ale I brewed with my homegrown Cascades, the first glass from Keg 1 was very tasty after just a couple of days on gas. It should be perfect by next weekend, not coincidentally my weekend off.

 

Brett pale ale, bittered with Columbus and lots of late addition citra. It's been developing well in the bottle after about 2 months, and the brett is starting to shine through with some fruity funk.

 

Session ales followed by double oatmeal stouts.

 

Homebrew club did an experiment in which everybody brewed the same recipe. Interesting how all the beers tasted different. Many were very similar but all had differences. A few had major issues due to high fermentation temps because of broken thermometers.

A pretty classic pale ale with more crystal malt than I prefer and hopped with simcoe and Amarillo.

 

Shared some of my more unusual beers tonight because they happened to be what was in bottles and easily transported. My pale ale with Tahoma hops a Sacchaormyces "arlingtonesis" from bootleg biology were the favorites. At least one person said he like the rhubarb sour, and I found myself drinking the kriek

 

Well,, no, you can also just add it in the secondary using a darker grade and one will get good maple flavor. If one desires more you can also add sugar maple wood to the secondary, but you better like maple overkill flavor.

Also, I have found when making a strong beer ,over 8 abv, using 04 or muntons the yeast in the secondary are not so strong and there is plenty of flavor. No chemicals required.