What homebrew are you drinking now?

Ginger sorachi saison, oui oui.

 

American Barleywine I brewed in early December 2011. Yummy.

 

Dark Mild I brewed up just over a month ago for a club event I puttogether. 7 brewers converged on a local brewery that had an unknown (to us) wort ready to go, we were given the grist composition and allowed 20 minutes to make a recipe. Turned out nice, but the bottles have a hint of acetaldehyde even after 4 weeks at room temp. Oh well, judging is next weekend.

 

Dark, spiced, sour saison

 

American blonde ale

 

Oxidized long-in-the-tooth SNPA-clown
Under-attenuated ergo over-carbed Wit

 

Old Ale made with burton ale yeast, definitely has some odd fruity notes. Lots of floaters too. Not bad, but not what I was going for (e.g. Old Stock).

 

http://endofsilencebrewing.blogspot.com/2012/03/recipe-gummy-bears-simple-saison.html?m=1
18 month old Soured Saison. It's nice.

 

Belgian pale ale, the Antwerp Afternoon recipe taken directly from Brewing Classic Styles. by sheer luck the saesonal Schelde strain of yeast was available when I got ingredients for it. It's already in my queue to be brewed again soon.

 

Rocking the dryhopped brett saison. Chinook, citra, and brett come together quite nice.

 

10.6% Imperial Smoked Chipotle Cherry Stout from December 2011. Called "The Becca: Smokin Hot Mother of A Stout".

Smells like a cherry cordial with alcohol, taste is Barleywine like, no cherry, hidden smoke, light chipotle heat in the finish.

 

Generic American amber dryhopped with Cascades

 

Brett RIS: dust, chocolate, ethanol

 

I made an extract batch of this WAY back when . . . still one of my favorite batches.

 

Pale ale with Summit and Mosaic next to some Arugula.

 

Looks tasty. I see you broke out Le Gobeleterie de Masón for the occasion.

 

Nothing but the finest around here!

 

I've been drinking these the past 2 weeks:

-American Barleywine aged in a Stranahan's Whiskey barrel.
-Belgian Dubbel
-English ESB brewed with Birchwood syrup Aged on Birchwood
-Dry Stout

 

My DIPA, and am boiling an American Strong Ale ATM!

 

Porter, it's been way too long since I had a UK style dark beer on tap. And the oatmeal stout goes into kegs tomorrow.

 

I'm about half way though a 5 gallon batch of an Oktoberfest that I've brewed a little later than I expected to brew it. I may try to find a pre-prohibition style lager recipe to try to brew next.

 

Sounds good. I always loved the SNPA clowns, especially the female ones.

 

India Brown Ale, once my favorite but my tastes keep shifting to lighter colours. I'm going to tweak the recipe before I make this one again.

 

Winter Warmer and Dubliner Aged White Cheddar, great combo. Beer has a great chocolate note, with pine and hop spice.

 

Saison "Biere de table" with brettanomyces

Session beer that clocks in at a super-low 4% ABV. OG of 1.035, fermented with Dupont yeast until it got to 1.010, then added brettanomyces B in primary for another 8 weeks, and bottled at 1.005 about 10 days ago.

Already very tasty, carbonation is fine, nice foamy head, lots of tropical fruit right now and hardly any funk. Mouthfeel is not great but that's to be expected with such a low ABV beer. Will be interesting to see how this one develops in the next few months.

 

20 month old Blackberry Quad. The fruit's waaaaaaay gone, but the beer's nice and mellow at 12%. Third to last bottle . . .

 

Nice! Sounds just up my alley. Mind sharing your recipe?

 

Woah, as I was scrolling down it looked like you were about to ride the rails of the crazy train.
Then I realized it was cheese and not a couple of lines.
Snow and a Winter Warmer anyone?

 

I looked quickly and thought the exact same thing. Those would have set him up for a 24 hour brew sesssion.

 

You bet, will post it when I get home tonight.

 

Although I don't brew sours (I like them, but I don't enjoy them enough to want to produce mass quantities), that does sound (and look) tasty.

 

This is for a 2.5 gallon batch (BIAB)

2.75 lbs belgian 2 row pale malt
0.25 lbs briess caramel 20
0.25 lbs weyermann pale wheat

Sacch rest: 149 F - 60 minutes
Mashout: 170 F - 10 minutes

1.0 oz Hersbrucker @ 60 mins
0.5 oz Hersbrucker @ 20 mins
0.5 oz Hersbrucker @ 05 mins

Wyeast 3724 Belgian saison - pitched @ 72 F

Orval dregs (no starter) pitched on day 6 of fermentation.

OG: 1.035
43 IBUs
FG 1.005 - 3.94% ABV

 

Tasty Ruination clown @8wks

---
2-row
Carahell
Warrior (B)
Centennial (F,dH)
WLP002
BUGU 2

 

^More clowns. I'm drinking my orter

 

Finishing up one of 72 bombers I have of a Sam Adams Oktoberfest clone.

 

I'm drinking the second to last bottle of this year's Pumpkin Ale. It's the one from my avatar.

 

Home roasted and home brewed Sumatran coffee

 

That's a great idea for a competition! I would love to do something like that (as long as the beer was in the reasonable range for my skill level, I wouldn't want to have to have to improvise on a RIS, sour, or lager because I haven't brewed those yet). What did you have to do, pick hops, yeast etc and start the procedure at the boil?

 

You don't improvise on a sour. The bugs take over, and do what they will, on their own timetable.

Fortunately, the RIS I am drinking tonight is not. It is, however, a year and half old, having recently come together flavor-wise.

 

Just cracked open an oatmeal stout and a coffee oatmeal stout for the first time. The base oatmeal stout is good, but the coffee infused version is stellar. It may be the best beer I've ever done and dare I say it, rivals FBS (or at least holds a candle to anyway). I think it'll be worth doing a blind side by side tasting anyway.