What Homebrew Are You Drinking: May 2016

My German-English hybrid best bitter. German Pale Ale and Vienna malts. EKG hops and Burton ale yeast. Very tasty.

 

well.... a lot going on right now because I'm brewing for mantrip... bottled a citra/grapefruit IPA on Wed, bottled a kolsch on Sunday... Bottling a cherry wheat and a traditional belgian wit in the next 48 hrs... did a lager(tits), and a legally questionable west coast ipa that are ready... been busy... gonna do another batch in the next 72 hrs... deciding between a stout and a SA summer ale improvement.. gonna reduce the spice just a touch and make it bit more velvety by going UN instead of malted wheat.. course I tend to use unmalted wheat for nearly anything that calls for malted or red wheat anyway... so between fermenting, conditioning, and done... there's about 8-9 batches at the house rt now

 

yeah, that stuff happens... best thing to do is a thorough cleaning and rinsing RIGHT AFTER use... because if anything is stored away with debris, that debris is going to be nearly impossible to remove after it hardens and sets around for a week or two.. of course there's plenty of off flavors that have nothing to do with sanitation

 

Drinking on the IPA i talk about here. http://www.beeradvocate.com/community/threads/incidental-anecdotal-hoppy-finding.414940/

Really happy with the way the beer drinks. Huge apricot and peach nose with some dank grape fruit notes weaved throughout. The nose did drop initially but as the keg sits it seems to be coming back a little, which doesn't make sense, but i guess thats home brewing. We'll see what the judges think on Monday.

 

Next up is the IPA's beautiful, golden locked, step bruhthur. Other half of the IPA batch fermented with Trois, dry hopped with 2 oz of Citra before fermentation started, then racked onto 11 lbs of freshly diced pineapple. I'm incredibly proud of this beer. Its obnoxiously tropical, and I adore that. That early dry hop was my first time doing such a thing... and I will continue to experiment with early dry hops. I definitely got a juicy tropical thing out of those early hops, that i've never experienced before, and I was actually incredibly nervous that the pineapple was going to take the beer in the negative direction... luckily it didn't.

 

@psnydez86 Damn! BM sent for my mailing address!

 

ISO: EOS Brett IPA's, Saisons, and the like. FT: Fruit Beer.

 

Nice beer name

 

Just tried my 15IBU, 4% NEsessionIPA, loaded with citra and comet post boil, fermented with 1469. Delicious, and I don't miss the bitterness at all in a beer this light.
However, I've also been mixing it about 70% to 30% of my quite sour gose. Wham, a tart mango pineapple smoothie. Fantastic, definitely more than the sum of its parts.

 

More munich Dunkel. Still trying to find some Altbairisch to compare this to.

 

ESB...made with Fullers yeast...and earthy Fuggles...

 

My traditional maibock, also my first go with lagers. It's hard to get good clarity with bottle conditioning, but I don't care about that. This has been one of my best received batches by all audiences so far.

 

Drinking an ESB I haven't brewed in years. Forgot how much I love it. Need to sneak it in the rotation more often...

 

AAAAAAAAAAAAAAAAAAAnd im off the pagr duty so first a couple brown ales followed by the oak/maple black porter, currently a burton ale and in the final stretch a coconut coffee stout. Its good to be off the pager!!!!!!!!!!!!!!!!

 

Sample of my still carbing Rye Scotch Ale.

 

Galaxy dry hopped

 

still stong after pager duty we started with a couple some pale ales followed by a dipa and finnaly finishing with a oak/maple wood black porter

 

Mandarina Bavaria Columbus Citra Simcoe. delicious

 

I bottled 11 gallons of altbier for my wife's 40th birthday party next month, and not satisfied with 1/4 glass of leftover dregs, pulled out a Flanders Red I bottled 3 years ago. I had to check my notes; it's hard to believe it was that long ago.

 

WC/NEIPA hybrid is carbed and drinking well. Cloudy but not turbid, mouthfeel is almost spot on for NE, but bitter enough to be WC. Hop Aroma and flavor are awesome: juicy citrus and tropical fruits. Malt is enough to build a backbone but stay away. US-05 is the main thing outside of a bittering charge that made this a hybrid; I think that if the 1318 had awaken in time, it would have just been an overly bitter NEIPA. As a hybrid, it works well. For anyone looking for one or the other, they'd find plenty to nitpick.