Separate names with a comma.
Discussion in 'Homebrewing' started by VikeMan, Nov 3, 2018.
2014 KTG clone. Bottom of the keg.
A Spanish Cedar IPA.
Waiting on Mark Pasquinelli’s pumpkin ale to bottle carbonate. One more week and I can sample that. Got some mild brown ale left over that I have occasionally.
After 8 .5 hours drive, multipal 2 hearted ale and a English King.
You do know that we don't know what that is, right?
It’s an imperial stout. He mentioned it when he brewed it.
Good to know. I can't keep it all straight.
Lol he beats to his own drum. I have a general idea of what everyone brews on here so I’m abnormal. I know you brew a variety but also I know you for your peach nectarine blossom yeast. Skelce is gluten free ect.
For sure. Just confusing sometimes, like, you just rattled off 5 names of beers you made that give no clue to what the beer is... only time on here that worked was when what's his face kept rebrewing the 20+% ABV Imperial Stout with the gnome pictures...
Stealth's "None More Black"
Bingo. That was pretty much the only time someone could just drop the name of their homebrew in this thread and not confuse the hell out of people.
so much to discuss here,,,,,,,,,,,,,,beat my own drum????? Im a guitar player so in the future say " blows up amps"! @stealth is the man and i miss his posts. never made his 20% brews but did get to 15.5. the english King is a RIS made with all english ingrediants with the exception of chico which came from Hawaii.
@jbakajust1 try keeping up with your cooking shots!!! I love them but sometimes you are using stuff i cant grow.
oh yeah, currently drinking the new squash cinnabomb. That s a butternut squash beer with cinamon, and a couple of english kings. back to the guitar
Perfect Pour & Connect Four. Clear Beer & Good Cheer. Red IPA from a freshly cleaned tap and line, nothing better, well, maybe hanging with that little guy peaking through the rack...
Still drinking on the dark mild. Patiently waiting on the dubbel to condition. Porter in the fermenter.
Still banging away at this keg of Oktoberfest. The tastiness of the dark munich is really coming through. @JackHorzempa I believe this is the malt that gives victory brewing the flavor profile we discussed. With it being a bit more subtle i quite enjoy it
2 hearted ale clone and Belgian blueberry
Just tapped my English Porter... Must admit, easily the best porter/stout I have ever done. Completely nailed every aspect of what I want in this style... It's phenomenal! Won't change a single thing in this one next time.
5.3% ABV, 45 IBU
Latest IPA, hopped with Simcoe and Mosaic. West coast grist and yeast and NE-style late hopping. Digging it without apology for the lack of OJ appearance!
Creamsicle Sour Patch. (Pilsner and Munich kettle (keg) soured w/ Goodbelly. Maltodex and Lactose for body and sweetness. Fermented w/ wlp001. Vanilla beans and orange concentrate in secondary. Carbonated to 3.5 volumes.)
Love the concept. How’s it drinking? What you wanted?
It doesn't suck. And it's pretty much what I was aiming for, i.e. what a sour patch kid might taste like if they did a creamsicle flavor. I may have to do a non-sour version too. Maybe on a non-hoppy blonde base.
Still undercarbed and unfined but damn tasty. Rahr 2Row, Demera Sugar, Styrian Bobek, and my Nectarine Blossom yeast. 8.9%, pepper, nutmeg, pear, lemon, peach, and alcohol. This BGSA rivals Duvel. And just think, 5 gallons went into a 3rd use Balcones barrel...
My first dark lager
Kicked the grisette saison keg. Starting in on the cream ale, which now may be considered on tap, following copious troubleshooting of a clogged keg line.
Bonus content: I made coq au vin for dinner, subbing black currant mead for vin. Honestly, when all is said in done, with salt, pepper, braising, etc., you might not even notice. Regardless, delicious dinner dish. Since this mead is in the kick-in-the-teeth-don't-wake-me-in-the-morning strength range, I'm finding the only thing to do with it is dilute it in cooking (or in sangria -- that was a big hit). Previously used it for chicken marsala (today's lunch).
Chocolate stout and Irish stout
Kveik with Columbus, el dorado, and Amarillo.
Nice glass as well
1 year in the cellar has mellowed the alcohol but not the peppers. Chocolate, bourbon, caramel, and burn... damn tasty... you can smell the heat!
New England Style Pale Ale
Single Hop- Vic Secret ABV- 5.8%
Golden Promise, Flaked Oats & Wheat
.......and DAMN GOOD
Im drinking my first beer from my new keg setup. It's a variation of the averagely perfect IPA, but with mosaic, simcoe and cascade and more of the hops moved towards the end and post boil. It tastes a bit like ... not spending 3 hours bottling:-)
First taste of a Galaxy/Mosaic/Nelson IPA. Really fruity, dry hopped the heck out of it. Just enough bitterness. Love this combo, thanks to everyone who offered suggestions!
That’s just beautiful!
More Porter... Mmmm!
any chance you would be willing to share the recipe? sounds and looks tasty
5lb 2 row
5 lb pilsner
1 pd carafoam
Columbia 0.5oz @30
Whirlpool 4oz of your choice @170F 20 min.
Dry hop 6 Oz your choice day 5 for 2 days
Omega Hornindal kveik at 90F.
Keg at 7 days (assuming it’s finished)
Newest on tap....NEIPA loaded with 4lbs of oats, DDH with Amarillo, Mandarina Bavaria, and El Dorado....phenomenal
My first ever attempt at a saison. I adapted this Dupontish recipe using gluten free grains and Belle saison.
I'm incredibly pleased with this. Finished nice and dry, extremely clean and crisp. It's only been in the bottle 7 days, so hoping it gets a little more effervescent. Very tasty!
NEIPA with Chinook & Simcoe minus dat gluten.