Discussion in 'Homebrewing' started by Lukass, Nov 4, 2015.
Hadn't seen a thread started for this one yet, so figured I'd get it goin!
Imperial coffee stout. The first few bottles tasted like pure coffee, but after 2 months the coffee has taken a backseat, and the roast/hop bitterness is really coming through. Aside from a bit higher than normal carbonation for a RIS, I'm loving it. At 10.2% abv, it's sessionable compared to @stealth 's NMB
I have some good ones on tap again, it's been a while since I had a full slate. Lately I've been drinking my crabapple sour, Warrior/Centennial IPA and a rye saison.
NMB is sessionable if you don't mind what comes when you awaken the next day...
That looks darn tasty. I got a RIS in the fermenter now.
Enjoying this awkwardly nice weather with some awkwardly juicy and tropical TRopic Hands.
First bottle of the second batch of The Raisinator. Sour blonde aged on sauv blanc French oak and golden raisins for a year. Fermented with the yeast from the first batch of Raisinator, which used a starter grown with Beatification dregs (batch 2 and 5). More complex this time around due to the increased oak duration and funkier yeast. So good.
Just wondering how you get that color from a Blonde and Golden Raisins?
It shouldn't. The oak was soaked in Sauv Blanc which is a white wine. The oak shouldn't alter the color that much.
A malty side IPA brewed with Azacca. Right now my palate is off (just sneezed a thousand times in a row. had a claratin and mucus buster which should clear that up). The gravity sample from a few days ago tasted better than this does and I added 2oz dry hops since then. It is darker because I used some roasted barley for color, some munich for flavor. Fermented with us05. Good beer I just need to clear my palate before commenting on the hops.
malts - pale, mild, carastan and victory
sugar - raw cane
kettle hops - Equinox and Cascade
dry hop - Ahtanum
yeast - Scottish ale
First time using Equinox. Pretty happy with it. Strong lemon/lime and a moderate red apple flavor that some might consider tropical fruit. Mild dank aroma from the boil. No green pepper. Maybe green pepper happens with a dry hop?
First pour off my "New England" style IPA. I used the malt bill and hop schedule, with some slight tweaks, as the Fort Point recipe. I adjusted my water to have a 120ppm Calcium Chloride and 60ppm Sulfate. Also, first time using London 3 yeast.
It's a 6.5% hop sorbet. Creamy, hoppy, soft and just a touch of bitterness to balance it out (I did add more FW hops than the recipe had at 60, as I am a west coaster after all).
Ust finished the last of JohnSnowNW house Pale. Definatly will make more next spring. Now onto the bilokin pumpkin ale and its 60 degrees in VT right now. Frickin crazy
It's the raisins crazily enough. Takes it from a bright blonde to deep orange. That pic looks more reddish but it's more like a deep orange.
Here's a pic of a still sample from bottling day:
Hoppy Session (3.8%) Amber, with Exp. Otto Supreme and Mosaic. Brewed for the cake to pitch a Barleywine. Pretty good, but was looking for a little more malt...have to up the specialty ratio next time.
I never did figure out what style to call this. It was bottled in August of 2014. 61% Pilsner, 17% Wheat, 17% Rye and 4% Crystal 40. Hopped with Citra and Motueka, fermented with WLP644. It was very fruity when fresh, and has only gotten more interesting over time. Great peach, lemon and pineapple notes with some funk coming through at the end. Glad I've held on to a few.
Dark mild clocking in at 3% ABV and 1.013 FG. Tough to get a true to color picture here as the sun starts to set. It's actually pretty brown in appearance. Like @JohnSnowNW 's amber, this was also brewed as a starter for a barleywine. Cheers fine gents!
s04, chinook, simcoe, columbus
Enjoying a nice pumpkin porter... great spice notes and malted flavor!! First time trying this one!
Thanks sir. Its 2 row with a little wheat and a touch of cara red. Heavy whirlpool & dry hop.
NE DIPA that was kegged on 9/21. Nose isn't as intense, but London 3 clearly is showing no signs of clearing. And I'm okay with that.
Although as I drink this beer in the dark....I ponder these hazy beers, and how much appearance really doesn't matter to me. I wish that this beer could be crystal clear...and maintain this mouthfeel. I have a beer on right now that has 18% flaked oats, but even it doesn't have the creamy filling mouthfeel that this London 3 beer does.
If your appalled by the hazy nature of London 3 in hoppy beers.....simply shut off all the lights and prepare for an evening of enchantment.
After a hard day of dealing with numerous borderline incompetent corporate morons, I am treating myself to a well deserved, two year old, oaked cherry Flanders or three. Mouth watering sour. Made in a bucket, but it doesn't taste like vinegar.
Racked/dryhopped an IPA to keg and am now drinking a "Deutschebag Wheat" and chasing with a Celebration
Enjoying the last bit of a very nice Boho Pils on tap. Lots of big grassy Saaz, bready malt, and a whiff of lager yeast.
Must have a real nice lid on that bad boy.
Drinking an Orval clone brewed with just an Orval dregs starter...Not cloned but Orval all the way...way funkier than Orval but unmistakable Orval...Super
Marionberry sour quad. A smooth 12% ABV. A little young at two years old.
So...It's a big, big blackberry sour brew...sounds awesome
Experimental IPA that hasn't carbed up properly yet
Hopped with US Chinook, German Northern Brewer, and New Zealand Saaz. Dryhopped with the same + peppermint tea.
Aroma is really nice (lychee & apricot, with floral aspects), but not at all what I was expecting (hop profiles would suggest grapefruit, spice, pine, mint, earthy). Also no peppermint is coming through at all.
Flavour is... slightly disappointing, although will wait for proper carbonation before final judgement. It's a bit too sweet, and has a strange aspect that I just can't quite pick. Very subtle mint coming through, but only if you are looking for it. I think I can pick up a bit of spicyness, but could just be my imagination.
Just tapped a Maris Otter Belgian Golden Strong. Just Gleneagles Floor Malted Maris, ~15% sugar, Glacier and Sonnet Goldings hops. It's addictive. Bready, biscuit malt, but finishes dry, with some spice/phenol from the yeast (WL Belgian Ale blend). 9% ABV, crazy easy to drink. Needs a bit more carb though.
Drinking some hard rootbeer while watching terminator
Front projection? Cool. Don't see that much anymore.
Gotta love Arnold
It's a 7.9 gallon bucket. The standard lid for that style of bucket seals like a vault. I haven't had any problems using it for sour beers aged 6-9 months in the bucket.
The more common 6.5 gallon bucket's lid does not seal well. I don't use them for sour beers.
So many high quality projectors at good prices now, combined with a screen that can be had for <$100, you can't really beat the bang for the buck.
First kegged homebrew - a centennial IPA. Tasting very fresh! Need to figure out the balance of pressure/line length to reduce the foaming though. This photo was taken a few minutes after the pour so the foam settled down quite a bit.
Hate to be the bearer of potentially bad news, but unless that tower is actively cooled, you may get substantial "first pour foam" each time you pour a beer after not pouring one for a while, no matter what you do to the line length. Towers look great, but first pour foam was one reason I decided to go with a keezer with collar mounted faucets instead. Good Luck.
Eh, it's ok. I just need to pour slow. I also got this kegerator for free, so I can't complain too much. There's always room for an upgrade down the road.
One thing you can do is add a computer case fan to circulate air up into the tower.