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Discussion in 'Homebrewing' started by BILF, Apr 2, 2013.
Belgian Wheat Ale.
none, unfortunately. I'm at school slacking off during class surfing BA and other non-school related sites.
However, when I get home it'll be my PtE pseudo-clone. Not really a clone but a darn fine IIPA especially considering it was my first attempt at the style.
Working, but tapped at home is an average American Black Ale with 100% Centennial hops...good, but disappointing. Also, bottles of an Oaked American Barleywine and a Coffee Oat Stout which are both fantastic.
Finishing my keg of Irish Red.
I've got one bottle of kitchen sink stout left as well as five bottles of Citra APA v1.1, need to brew this weekend or I'll be dried out soon.
About to open up an orange-peel/peach pale ale for the Champions League matches coming up in 15 minutes.
Drank a bottle of Imperial Vanilla Chai Latte last night (12.5% Milk stout with chai spices & vanilla beans) and a bottle of BA Cabernet Flander's Red (7% Flanders Red, 11-month secondary fermentation in French Oak Cabernet barrels), along with a bottle of $600 port in celebration of my first patent and publication in grad school (With family and friends, I'd be an alcoholic if I drank that alone).
I don't know what is more impressive, the lettuce garden in the background, your head retention on the IPA, or your incredibly gross bruised toenail.
It's good to see someone else with a darker APA. Everyone busts my chops about my srm's...
It is actually just 100% American Pale Malt, 2.something Lovibond. The American knockoff of a British malt.
Dang, must just be the lighting. I put my APAs right up against the style limitations. 1.060 og, 40-45 ibu's, 12 srm. Essentially a malty IPA, but whatevs.
Not me, I like those darker SRM pale ales. I am a big fan of Stone Pale Ale too (not sure the SRMs but it's pretty red). I am not sure what my latest batch of pale ale will look like (it's fermenting now) but I expect about an 11-12 SRM.
Firestone Walker DBA is pretty dang dark too. I love that beer.
Most impressive is the jar that NiceFly is drinking from.
I don't even know what to classify the wheat I have on tap right now... It was meant to use American Wheat but they were out of that particular strain so we when with Weihenstephen Weizen and now we have some sort of Ameri-Weizen. N. American hops and grains with German yeast (though we do pretty much always sub in a generic base malt). Delicious nonetheless.
I tend to do this too. Got one that's been in the keg on gas since Sunday, maybe going to go pull a sample now to see how it's coming along.
Just kicked a keg of kolsch and a keg of Simcoe APA. I've got a 60 shilling ale I need to keg and I need to brew 3 more batches this month to keep the pipeline going.
Not drinking at this moment, maybe later tonight. Got an IPA on tap, and Black IPA, dopplebock, Bavarian Hefe, Dry Hopped Mango Sour Blonde, Oaked Blackberry Sour Blonde, and a few others in bottles.
Currently drinking a Maibock. Earlier was a Table Saison with dinner. Very happy with both!
Since we don't talk about mead here, just finished a German Pilsner. I think it is my best effort.
Congratulations on all those accomplishments!
Pale Wheat Ale with Centennial and Riwaka hops... very good!
Just got my 20lb steel CO2 tank in today, gotta get it filled so I can carbonate beers while waiting for space in the kegerator to open up. I am making all of the space in my tiny apartment work for me now!
I'm drinking a Belgian "cream ale ." Basically a Belgian pale ale with corn grits accounting for 7.5% of the fermentables. Best beer I ever made. However, my favorite beer is often the one I happen to be drinking.
Carbonation is a bit of a mess because of my keg leak referenced in another post. It hasn't really dissolved into the beer yet. In the absence of the carbonation bite, some flavors of the beer seem more pronounced. The honey malt and biscuit malt is a little more overt. In fact, I would say this is the first time that I ever thought a beer brewed with honey malt actually seemed like it had honey in it. Forces me to reconsider the dozen or so times that I've proclaimed that honey malt is badly named.
This year's pilsner: A German style with 100% Hersbruker, fermented with WLP833 (German Bock) yeast. Probably my best pils to date, but still some issues (in terms of completely nailing the style): (1) throws a slight chill haze, and (2) a bit minerally due to my high carbonate water here in the intermountain west. I think with next year's batch I'll start with RO water and build up the minerals to see the effect of the water.
Drinking my brown ale.
Super delighted with this beer.
1.054 to 1.010 with US05 with the temp at 64
None, I'm out... NOOOOOOOOO!!!!!!!!!! Some unexpected company cleaned out my fridge this weekend and my German Altbier is not done carbing.
Northern Brewer's Dry Dock Breakwater Pale Ale All Grain kit. Turned out really good! Only a case left.
Belgian Dubbel, nice coriander touch
Drank a Vienna Lager while grilling and for post meal refreshment, Tottenham ESB named after my favorite EPL team.
Golden bitter. My version of an easy drinker that will work for everyone.
3 Days into carbing my SpringTime Blonde Ale, I couldn't wait any longer and just had to pull a pint. Definitely need more time to carb but the color and flavor came out great! Very excited for it. It'll be ready just in time for my B-Day BBQ mid April.
right now right now? an American Barleywine from the first part of a parti-gyle from last April. it's close to 12% and has zero carbonation (I'll use Champagne yeast next time)
I'm fresh out. I just tapped an all citra pale ale tonight. I have a rye saison sitting in the fermenter for a couple weeks now that I used super galena hops on for the first time. And I just finished a session blond ale that probably won't be as session able as I want it to be because I overshot my OG. Based on my boil over and subsequent setting off of every fire alarm in the house at a late hour I probably won't be brewing again soon. Hopefully these turn out well...
I got one of the 500 Dundalk Irish Heavy extract kits from Northern Brewer. Fermented for 2 weeks in primary, 2 in secondary. Carbonated in the keg. Brought it to my Fantasy Baseball draft last week. It's quite good!
Recipe is below, in case anyone wants to make it. It was a 1 time release from NB.
Hmm...just kicked a keg of delicious saison, which is sad. In the last 3 days, kegged up a kolsch and a rye ale. Can't wait for them to carb up. Should be about ready, which is happy.
West Coast IPA clone..... mmmm
13 years of brewing, my finally ultimately perfected house hefeweizen - come to think of it I need to brew another batch soon!
Does anyone do official BA style reviews of theirs?
Here's my review of my first homebrew batch:
Standard recipe Belgian Dubbel
13 days after bottling :
Appearance – 3.75 -Half finger head quickly fades down to paper thin, which remains. Lacey down the glass, but not too much. Extremely dark brown color, dark blood red around edges.
Smell – 3.5 –Alcohol, dark fruit, malty sweet.
Taste – 3.25 – Faint dark fruit, alcohol, a little flat on taste (too “clean”? –might be a result of Belgian yeast being dead, and standard yeast doing the work), Malty sweetness. The hops bitterness is in the back providing a very good balance. – As the beer warms, alcoholic dried dates become more pronounced.
Mouthfeel – 3.5 - Good carbonation, need a touch more, which should come with a little more time. But the light amount of carbonation fits this style. Thick mouthfeel, slightly cloying, a little sticky on the lips.
Overall –3.5 -Very good for a first brew! I am happy with it. Definitely something I can enjoy drinking on a regular basis. Good balance, and hopefully the alcoholic taste subsides and turns into more complex malty sweet/dried dark fruit flavors with time. –Very possible according to several experts!
Can’t wait to do another review in a month or so.
(It has been over almost 2 weeks since this review and the alcoholic taste and head retention has definitely improved!)
A couple of nice session brews. An Oatmeal Pale Ale w/ Amarillo & Centennial. And a New Zealand style pale ale with Columbus, Nelson Sauvin & Motueka among others.