What Homebrew Are You Drinking - June Edition

Just tapped my blueberry gose, Doge Likes Bluebs. Delicious shit.

 

My dark lager, let's call it a dunkel, is tasting quite delicious tonight.

(This is the beer that wanted to be a Vienna, but I was heavy handed with the Carafa special -- for some reason, my beersmith software had the color entered quite a bit lower than reality, and I ground it quite finely, which probably caused me to extract additional color -- anyhow, the important thing is the delicious part).

 

Mulligan Tripel. Much more subdued than the disaster it replaced (it wasn't really bad, just a lot more esters). Most folks like it, but I think I can do better.

 

Drinking a bottle of my first long-term sour. Flanders Red style bottled just under 7 weeks ago at 17 months old. Half of it went on tart cherries and will be bottled this weekend - if all goes as planned.

 

Drinking a Belgian Wheat that I bottled a few weeks ago. Definitely not one of my favorites, but at least the ginger is mellowing out a bit now. When tasting it at bottling, I was a bit worried that I was going to have a bit of a ginger bomb. Next time I think I'll up the coriander and orange zest a bit, and I'll probably opt for more fresh orange zest. Most of my orange addition was orange bitter from my LHBS, but I can't say that it really added anything too noticeable.

 

Blended my raspberry and blueberry gose to make a blue-rasbperry gose. Tastes just like those blue raspberry blow pops, but better because its beer.

 

Tapped my imperial macaroon milk stout, Melted Faces and Macaroons. 9.3% milk stout with hazelnuts, coconut, and cacao nibs. Super decadent. Definitely a dessert beer.

 

ESB propagated from Fuller's...Pilsner propagated from Pisner Urquell...Both clear and pretty....

 

Drinking Pliny the younger clone and Belgian dubbel made with chimay's yeast. Feeling good after a pint of each

 

Just tapped my German Pils a few days ago. Definitely my best lager to date and perfect for summer. Haven't had as much time to brew recently so I'm working through my stock of stouts.

 

Kicked the keg on the dark mild, freeing up a keg for the golden summer ale, which should be ready in about a week.

 

What's your process for the nuts and coconut additions to eliminate oil content?

 

Slow toasting in the oven to release a bunch of the oil, then dry on paper towels. I add the coconut when I keg. I use more carapils dextrine malt in anything using coconut to help with the head retention, etc.

 

After bottling only 4 days ago, I chilled and opened the first bottle of my....well, honestly I don't know what this is. It's basically a dry-hopped sour Belgian wheat. I think this might be one of my favorite brews I've done so far. Very light and crushable (about 2.7% ABV). A little peach, pineapple and citrus on the nose. Nice and tart. You'd swear that I used used a citrus fruit in this brew.

 

All-grain Dark Altbier. Couldn't get the desired yeast from my hometown supplier so I used the White Labs California Common yeast. Its a nice, clean taste. The one pound of Carafa I made it darker than standard and drier as well, but I've enjoyed 7 today if that means anything.
Will be bottling an Irish Brown Ale tomorrow and probably brewing the next mongrel dark all-grain afterward. It'll be my first time using Gambrinus Honey Malt (15-20L) and Saflager W-34/70 dry lager yeast.
Balance of the recipe is seven pounds two-row brewer's malt, one pound Dingeman's chocolate malt (300-380L), 1 oz each US Saaz 8.5% & Willamette 5.1%.

 

Low ABV - good for you. I like keeping mine under 5% because I like to enjoy more than one pretty much every time. Yours sounds like a great summer beer.

 

Also glad to see someone else who'll break into the first bottle after only a few days. I like to see what my beers are like as many times along the way as possible. I can't sit on them for months...i want them to inform and influence the next batch(es) while my memories are still clear.

 

I don't keg but I love toasted coconut so I wouldn't be opposed to dry hopping it in bottles. Wonder how much would be right?