What Homebrew are you Drinking? September 2015 Edition

Quiet possibly you are the only person in the world with a solid understanding of wild yeast, a lopsided tripod, and has ever rapp'ed out beer twerking lyrics . . .

 

Berliner Weisse which got a few weeks on tart cherries from a buddy's cherry tree. I'm enjoying how this turned out, but there is some improvement.

 

Incredible beer color , congratulations !!!

 

Drinking a very nervous Belgian Witbier that's trying to get the hang of these tilted pics:



Of course I broke two glasses until I found a clamp strong enough to hold this guy up . . . and this is a low ABV brew, can only guess the mess an Imperial would have made. Now where's that mop and dustpan . . .

 

^That's funny right there.

 

^^Awesome! I love it @PortLargo , it is much easier if you just tilt the camera though. Literally LOLOLOL!

 

Repost: first pour of my hard root BEER. 6.6% abv. Came out great


Mods: Hard root beer homebrew is BEER not 'Non-beer Content: Soda'.

 

That's a pint glass folks ^

 

Mind sharing a recipe?

 

It's kind of a ghetto, quick and easy extract brew that uses Sprecher rootbeer syrup from Northern brewer, but it came out awesome and it's cheap. Here it is:

4 gal. 30 min boil.
OG: 1.063
FG: 1.001
3lbs extra light dme (1/2 @ 30, rest @ 15 min)
2lbs Dextrose @ 10 min
1lbs Rice Syrup Solids @ 10 min
0.5 oz Saaz @ 30 min
2 packets of US-05

Ferment for 2 weeks, crash, rack onto 1 gal of Sprecher root beer syrup in keg, carb.

 

I have a good pic of myself holding a normal Duchesse chalice that looks ridiculous. lol

 

@stealth thanks for clarifying that it is actually root beer flavored beer, and not a soda. Please disregard previous modding. Carry on.

 

No worries!

 

Galaxy & Centennial IPA. Equal portions for flavor, aroma, dryhop. I really love this hop combo. Galaxy is fruity, a bit piney and complex, while the Centennial is tamer and adds rounded orange character. Maris Otter and a touch of Caraaroma for malt. I love this beer, but then again I don't brew that many IPAs anymore. I think this beer has gotten my IPA juices flowing again.

 

Have you had Sprecher Hard Root Beer? If so, how does yours compare?

 

Much Better. This keg won't last long. The Sprecher hard root beer is weird....

 

Added rhubarb to the keg of my strawberry saison last night. Dear god this is amazeballs.

 

Well that picture makes it look amazing Must have been a killer sunset.

Did you add rhubarb in the keg? What was the strawberry saison recipe? more details!

 

I use a stainless steel dry hopper for kegs that I added the rhubarb in, then just dropped it in the keg where I will leave it until the keg kicks.

Here's the recipe for my saison:
5 gal batch
OG: 1.044 FG: 1.006
7lbs Pilsner
1lb caramel 20
Mash @ 150 for 60 min, 170 for 10 min

1 oz. EKG hops @ 60 min
2 oz. EKG @ knockout (from 170 degrees until cooled)

WY3724 Belgian Saison yeast fermented @ 80+ until steady FG attained

Cold crashed and kegged, and 5lbs of strawberries were added to the keg in the stainless dry hopper. You could do whatever fruit you want.

 

2014 ESB

 

Two hearted clone, sessionized, aka Light-hearted. Deviated from the kit recipe by dilution. Also, this was one of my recent diacetyl problems, which I corrected by pulling the keg, warming it up, and pitching active dry yeast. Used 30/74 lager yeast because that's what I had.

 

Oktoberfest. Ein Prosit!

 

First pour of my Wet & Wild Wheat, brewed with 23 oz of my Cascades. Only still calling it "Wild" by co-pitching US05 with WLP644. The wild yeast I captured crapped out on me during the 2nd starter step. Anyway, pretty happy with the result.

 

West Coast IPA. Columbus, Citra, Amarillo, Simcoe. Citrusy with a nice undercurrent of dankness.

 

Just tapped Robust Porter. Still young and the roast charactor has yet to shine. I'm sure it will taste great just as the keg kicks.

 

Digging this Mosaic and Columbus IPA. Heavy on the Mosaic the Columbus does add some subtle pine/dank flavor.



Solid lacing on a friend's glass.

 

BIAB Session IPA 5 gallons
Amarillo, Cascade, Citra, some grapefruit peel and dry hop with Cascade and Simcoe.

Had low efficiency so I double pitched US-05 and got the final gravity down to 1.0025.
Carbed with belgian rock sugar.
Very happy with the taste, aroma and color.

 

Zesty, sharp, acidic, yet it has body, and is invitingly soft upfront, smells kinda like a gin and tonic when your done drinking it. One of the best beers I've personally engineered. About the absolute opposite of a hoppy NE inspired beer.

Best head retention in a sour I've ever seen.

 

The best part of this picture isn't the great looking beer, but the carboy next to the container of toys.

 

Funny I didn't even notice. I literally have at least one carboy and or barrel in every room in my house. My wife hates it. And I acknowledge that her opinion means nothing.

 

Ha, that's awesome. Nice catch!

 

I'd be interested in hearing more about this beer if you don't mind sharing.

 

Sure thing. 4lbs pilsner, 2lbs wheat, 1lb flaked wheat. 5 ultimate flora probiotic pills in 600ml of regular starter wort for 5 days to get lacto grown and active. Lacto starter pitched first for about 12 hours then pitch a favorite saison strain or us05 or Brett if you'd like. Depending on the yeast strain the beer is done in 1 or 2 weeks. Super clean lactic acidity. It's quite sour. Similar acid level to kimmie and the yink Gose.

Then I racked the beer to keg on top of a muslin bag with the zest of 3 lemons and 3 limes, and 5 large fresh sweet basil leaves. I got the zest off the fruit with a veggie peeler device. At 24 hours it had a huge aroma of sprite so I pulled the muslin bag. The basil really doesn't come through but the beer is fantastic as is.

 

Found a couple of dopplebocks in the back of the cooler from 2009, I need to clean that thing out more often, both in swing top bottles. The first one did not hold up well, lost carbonation and had tons of diacetyl/butyric acid. The second one is really good, definitly past it's prime but still very good.

 

Just finished a Bell's Double Cream Stout and followed with my Robust Porter from a while back, here's a pic from last winter, thankfully we don't have snow on the ground now

Keg is almost done, going to be sad to say goodbye.

 

Aussie hopped IPA. Nelson. Wakatu. Motueka.

 

Taking the first pulls of my Oaked Port Dubbel. I can't say it turned out exactly like I hoped it would. Some of that has to do with my choice of Port. I was hoping for rich raisin notes from the Port and ended up with black cherry. The oak made some nice smoked wood and vanilla. The Port made some black cherry upfront with a dry burgundy wine finish. The malt bill could have been slightly more robust. I've tasted thousands of beers and don't recall tasting one quite like this. It tastes good, so I'm glad I took a chance and made it.

 

I've been drinking a keg of a fruity blond ale for the last week or so. Avangard Pale Ale malt and a little bit of honey malt, some Hallertau to bitter and also at 5 mins. I pushed the fermentation temp with US05 to about 70 hoping it would throw some of the "peach/fruit" ester that people have mentioned, mission accomplished. Comes across very fruity, almost tart and very easy to drink, glad I was aiming for 4.7% vs. 5.7% because this goes down waaaay too easy Sorry, no pic, but it is not a pretty beer anyway

Also have a keg of the same beer but with Dupont and Bretticent dregs. The Dupont was there but was hoping for more brett so I put it back in the basement for a while.

 

That was with the LBV port, right? Interesting that you get a black cherry flavor since I don't associate that with port at all. Did you try any of the port before you added it? If so, what flavors did you pick up?