What homebrew are you drinking now?

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

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  1. nicholasb

    nicholasb Initiate (0) Nov 13, 2005 Michigan

    Ginger sorachi saison, oui oui.
     
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  2. marc77

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

    American Barleywine I brewed in early December 2011. Yummy.

    [​IMG]
     
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  3. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    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.
     
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  4. jae

    jae Initiate (0) Feb 21, 2010 Washington

    Dark, spiced, sour saison
     
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  5. OddNotion

    OddNotion Defender (611) Nov 1, 2009 New Jersey

    [​IMG]

    American blonde ale
     
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  6. HerbMeowing

    HerbMeowing Aspirant (293) Nov 10, 2010 Virginia

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

    RichardMNixon Devotee (474) Jun 24, 2012 Pennsylvania

    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).
     
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  8. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

  9. messyhair42

    messyhair42 Initiate (113) Dec 30, 2010 Colorado

    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.
     
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  10. SFACRKnight

    SFACRKnight Poo-Bah (2,103) Jan 20, 2012 Colorado
    Society Trader

    Rocking the dryhopped brett saison. Chinook, citra, and brett come together quite nice.
     
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  11. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    [​IMG]
    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.
     
    #291 jbakajust1, Nov 20, 2013
    Last edited: Nov 20, 2013
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  12. rocdoc1

    rocdoc1 Disciple (306) Jan 13, 2006 New Mexico

    Generic American amber dryhopped with Cascades
     
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  13. jae

    jae Initiate (0) Feb 21, 2010 Washington

    Brett RIS: dust, chocolate, ethanol
     
  14. jae

    jae Initiate (0) Feb 21, 2010 Washington

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

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    Pale ale with Summit and Mosaic next to some Arugula.
    [​IMG]
     
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  16. VikeMan

    VikeMan Poo-Bah (2,037) Jul 12, 2009 Pennsylvania
    Society

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

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    Nothing but the finest around here:grimacing:!
     
  18. GUNSLINGER

    GUNSLINGER Initiate (0) Nov 18, 2013 Colorado

    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
     
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  19. stella77artois

    stella77artois Initiate (0) Nov 4, 2010 New York

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

    [​IMG]
     
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  20. rocdoc1

    rocdoc1 Disciple (306) Jan 13, 2006 New Mexico

    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.
     
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  21. brewmandan

    brewmandan Initiate (0) May 10, 2010 Iowa

    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.
     
  22. rocdoc1

    rocdoc1 Disciple (306) Jan 13, 2006 New Mexico

    Sounds good. I always loved the SNPA clowns, especially the female ones.
     
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  23. messyhair42

    messyhair42 Initiate (113) Dec 30, 2010 Colorado

    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.
     
  24. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    [​IMG]
    Winter Warmer and Dubliner Aged White Cheddar, great combo. Beer has a great chocolate note, with pine and hop spice.
     
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  25. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    [​IMG]

    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.
     
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  26. jae

    jae Initiate (0) Feb 21, 2010 Washington

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

    jae Initiate (0) Feb 21, 2010 Washington

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

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    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?
     
  29. jlordi12

    jlordi12 Devotee (470) Jun 8, 2011 Massachusetts

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

    od_sf Initiate (0) Nov 2, 2010 California

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

    VikeMan Poo-Bah (2,037) Jul 12, 2009 Pennsylvania
    Society

    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.
     
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  32. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    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
     
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  33. HerbMeowing

    HerbMeowing Aspirant (293) Nov 10, 2010 Virginia

    Tasty Ruination clown @8wks

    ---
    2-row
    Carahell
    Warrior (B)
    Centennial (F,dH)
    WLP002
    BUGU 2
     
  34. rocdoc1

    rocdoc1 Disciple (306) Jan 13, 2006 New Mexico

    ^More clowns. I'm drinking my orter
     
  35. markdrinksbeer

    markdrinksbeer Initiate (0) Nov 14, 2013 Massachusetts

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

    Rayek Poo-Bah (2,068) Jan 17, 2008 Colorado
    Society

    I'm drinking the second to last bottle of this year's Pumpkin Ale. It's the one from my avatar.
     
  37. rocdoc1

    rocdoc1 Disciple (306) Jan 13, 2006 New Mexico

    Home roasted and home brewed Sumatran coffee
     
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  38. AlCaponeJunior

    AlCaponeJunior Poo-Bah (2,671) May 21, 2010 Texas
    Society

    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?
     
  39. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    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.
     
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  40. Scope4Beer

    Scope4Beer Initiate (159) Sep 28, 2009 Pennsylvania
    Trader

    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.
     
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