What homebrew are you drinking now?

Discussion in 'Homebrewing' started by BILF, Apr 2, 2013.

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  1. VikeMan

    VikeMan Poo-Bah (2,036) Jul 12, 2009 Pennsylvania
    Society

    16E. Belgian Specialty Ale. I kid.
     
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  2. Applecrew135

    Applecrew135 Initiate (52) Jul 18, 2012 Pennsylvania

    Hefeweizen!! Very proud of this! It almost takes me back to Munich in the 80's

    [​IMG]
     
    liamt07, BeerKangaroo, koopa and 2 others like this.
  3. rocdoc1

    rocdoc1 Disciple (306) Jan 13, 2006 New Mexico

    Porter, unless the keg is mislabeled and then it could be the stout.
     
  4. OddNotion

    OddNotion Defender (611) Nov 1, 2009 New Jersey

    Double IPA... Ill post a pic when it clarifies, it's gotta look better than this. Tastes great though! My first successful DIPA in 5 years of brewing.
     
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  5. Kappakoosh

    Kappakoosh Disciple (307) Dec 26, 2013 Texas

    Last bottle of my 1st attempt at a West Coast IPA / Belgian Trippel is down the hatch. Ode to Green Flash Le Freak. It came out a bit dry and hoppy up front...I need to tweak a bit, but still solid for first attempt.
     
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  6. BILF

    BILF Initiate (0) Jan 9, 2010 Israel
    Deactivated

  7. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    Black IPA. Yummy.
    [​IMG]
     
  8. Mongrel

    Mongrel Crusader (761) Feb 14, 2013 Maryland

    an imperial coffee stout - I call it Black Elvis

    [​IMG]
     
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  9. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    IPA, brother to the Black IPA. Why, yes, those are my oats toasting in the background for the APA American Stout.

    [​IMG]
     
  10. bjacobsen

    bjacobsen Initiate (0) Sep 21, 2008 California

    Currently enjoying a cold brewed coffee stout. Also had a Southern Hemisphere IPA with galaxy, Nelson, and matueka hops. A very rewardng evening...
     
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  11. Beerswimmer

    Beerswimmer Initiate (0) Mar 4, 2013 Texas

    A banana-bomb hefeweiss!
     
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  12. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    [​IMG]

    De Ranke XX bitter clone

    100% Pilsner (2 Row) Bel
    brewer's gold pellets - bittering
    hallertauer whole leaf - late additions
    Yeast harvested from bottle of xx bitter
    OG 1.057
    FG 1.010
    6.2% ABV
    78 IBUs
    4 SRM

    Notes: harvested De Ranke yeast did a fine job. Feel is good, dry and well carbonated, very refreshing. Appearance is similar to XX Bitter; cloudy beer, beautiful thick white head that takes a long time to dissipate, decent lacing. Hops are not dialed in compared to the original. Nose gives off an unpleasant cat piss smell at first, thankfully the unpleasant smell only lasts a second. Slight "skunk"
    nose after that, which is actually sort of nice. It's very hoppy but something is a little off compared to the original. Only bottled 11 days ago and I think another month or 2 in the bottle will help mesh the yeast and hop flavors. Overall, very pleased with the results.
     
    #572 od_sf, Mar 1, 2014
    Last edited: Mar 1, 2014
  13. T12oy

    T12oy Initiate (0) Sep 13, 2012 Virginia

    Black IPA with cascade, columbus and chinook hops
     
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  14. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    21 month old Wild Wit that I brewed with 3726 Farmhouse Ale which I added RR dregs to 1/2 gallon of the fermenting beer, then blended back at bottling after 4 weeks of primary. Chamomile is still evident. Mild tartness and faint Brett. Coriander and orange are very faded. Should be a great beer for this Summer to finish off the remaining bottles.
    [​IMG]
     
  15. Thorpe429

    Thorpe429 Poo-Bah (5,930) Aug 18, 2008 Illinois
    Society

    Sounds awesome! I've done something similar inspired by Jolly Pumpkin Calabaza Blanca, brewing a standard wit with some acid malt and then adding in Jolly Pumpkin dregs after the wit yeast had gone for a week or so.
     
    bgjohnston likes this.
  16. Kappakoosh

    Kappakoosh Disciple (307) Dec 26, 2013 Texas

    Breakfast Porter...w/ vanilla, maple syrup, toasted oatmeal and coconut.
     
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  17. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    Calabaza Blanca is wickedly drinkable. How did yours come out? Or is it still in the works?
     
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  18. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    +1 to this!!!
     
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  19. Thorpe429

    Thorpe429 Poo-Bah (5,930) Aug 18, 2008 Illinois
    Society

    Came out really well. I've done two batches now, and even after a year, it's drinking really well.
     
    bgjohnston likes this.
  20. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    [​IMG]

    Bourbon-ed Wee Heavy

    I was hoping the sun would bring out a bit of the color, but alas, not. It's a beautiful dark brownish-red.

    @FATC1TY
     
    BeerKangaroo, marc77, Mongrel and 4 others like this.
  21. FATC1TY

    FATC1TY Champion (891) Feb 12, 2012 Georgia

    Here's my english brown, drinkin good in this 70* weather!

    [​IMG]

    Looks tasty, I'll get some of mine tonight and post up! Your is for sure much, much darker than mine. I think mines a little lighter in color for style, IMO.

    BTW, whats all that white stuff?
     
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  22. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    R
    recipe???
     
  23. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    The bane of my existence. Haven't seen the ground in 3.5 months.
     
  24. Thorpe429

    Thorpe429 Poo-Bah (5,930) Aug 18, 2008 Illinois
    Society

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  25. f16woody

    f16woody Initiate (0) Apr 20, 2011 Virginia

    First Brown Ale I've ever brewed...turned out great!
    If I could just figure out how to carbonate in a corny keg...seems like there should be better guidance out there on the web.
     
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  26. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

    FYI, Jolly Pumpkin doesn't use pedio. Brett and lacto beers can be turned out quicker than traditional sours. No need to worry/wait out the diacetyl. The next wild ale I brew is going to be inspired by Oro de Calabaza. Good luck, love Jolly Pumpkin, but not the price.
     
    bgjohnston likes this.
  27. FATC1TY

    FATC1TY Champion (891) Feb 12, 2012 Georgia


    Check out the table on.. maybe morebeer?

    Grab your temp the keg will be at, look for the style and how much to carb to, and it'll tell ya the PSI needed to get to said volumes at whatever temp.

    It's pretty easy.. I keg it, put it on the setting I need, generally 8-10psi, and leave it be for 1-2 weeks. Boom.
     
  28. f16woody

    f16woody Initiate (0) Apr 20, 2011 Virginia

    Thanks FATC1TY...guess my patience sux. That explains why the last gallon or so is so good!
     
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  29. ghebb

    ghebb Initiate (0) Sep 26, 2008 Connecticut

    Traditional Saison, fermented w/ 3711, and hopped generously w/ Vanguard & Stryrian Goldings
     
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  30. whereizzy

    whereizzy Initiate (0) Mar 2, 2011 Wisconsin

    How did you incorporate the peanut butter, jelly, bacon and banana in it?? :slight_smile:
     
  31. whereizzy

    whereizzy Initiate (0) Mar 2, 2011 Wisconsin

    I'm going to have one of my Zombie Apocalypse IPAs (Rich caramel backbone heavily dosed with Columbus, Amarillo and Millennium) while watching the Walking Dead!

    Cheers
     
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  32. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    All GP 2nd runnings APA, dry hopped with tons of Chinook. I love that hop.
     
  33. Eriktheipaman

    Eriktheipaman Savant (972) Sep 4, 2010 California

    This is a terrible pic but it's an awesome beer. It's a Nut Brown that I have decided it's good enough to brew for my wedding in October. It's a MUCH darker brown than in the pic.

    [​IMG]
     
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  34. cmmcdonn

    cmmcdonn Initiate (0) Jun 21, 2009 Virginia

    My post-boil volume came in a little high so my attempt at ten-fidy is more like nine-fidy.

    Still nice and chewy with a 1.028 FG.

    [​IMG]
     
  35. basscram

    basscram Initiate (0) Mar 29, 2006 Maine
    Deactivated

    Drinkin Duke's Light. My ode to bud light, made for my dad but I'm drinkin it all. sorry dad. 80% 6 row, 20%rice flakes and Hallertau Mittelfruh 60 min. White labs WLP840. starter made. mash at 149 for 60. typical ferm temps and diacetyl rest and lagering phase. I actually love it! turned out to be 4.2%abv.
     
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  36. HerbMeowing

    HerbMeowing Aspirant (293) Nov 10, 2010 Virginia

    - Walmarti Peruvian raspberry wheat
    - Nit Wit witout Belgian yeast
    - Anchor's Liberty pale clown
     
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  37. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    Drinking my IPA with a few drops of Habenero sauce and some Gypsum in the glass, smells and tastes great with a lingering burn on the finish. The garlic from the sauce is a little odd, but has me wondering if next time I make this 10 gallons of IPA, maybe instead of half black and half regular I go half regular and half with peppers. The peach from the 1469 and the tropical hop profile play really nice with the peppers, kinda like Sweet Heat from Burnside, just not as spicy.
     
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  38. marc77

    marc77 Poo-Bah (2,044) May 25, 2001 California
    Society

    An amber lager of sorts. Using American hops (crystal and sterling), Weyermann pils, ~30% Munich & a bit of Caramunich III. Wyeast plisen lager. I really dig this beer. Doesn't really have a style, but whatever. OG 1.065. FG was around 1.014 or so.
    [​IMG]
     
  39. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    I had my re-creation of the 1879 version of Younger's #1 last night with Ron Pattinson, who published the recipe, and Martha and Dann Paquette of Pretty Things Beer and Ale Project, who hosted the book signing at the Independent in Cambridge last night. It was very loud and very crowded, but still a good time.
     
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  40. rocdoc1

    rocdoc1 Disciple (306) Jan 13, 2006 New Mexico

    A nice, light bodied medium roasted Brazilian coffee. Just as tasty as the oatmeal stout I was drinking last night.
     
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