What Homebrew are you drinking? - September Edition

Discussion in 'Homebrewing' started by c64person, Sep 4, 2018.

  1. c64person

    c64person Disciple (393) Mar 20, 2010 North Carolina
    Trader

    I noticed no one had posted a September edition of the thread.

    So for me, currently working on finishing up my raspberry gose. Tasty, just a little tart and quite refreshing for those still too hot of days in NC.

    [​IMG]
     
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  2. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    Last night was Irish stout, smoked magik and a. Rey young Burton light.
     
  3. MrOH

    MrOH Crusader (792) Jul 5, 2010 Maryland

    Trying out what is probably the closest I'll come to brewing an NEIPA, and I think I'll stick with it in the future
     
  4. pweis909

    pweis909 Poo-Bah (1,730) Aug 13, 2005 Wisconsin
    Premium

    Ekuanot-dry-hopped pale ale.
     
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  5. Buck89

    Buck89 Poo-Bah (2,203) Feb 7, 2015 Tennessee
    Premium Trader

  6. LakesideBrewing

    LakesideBrewing Initiate (110) Dec 1, 2013 Massachusetts
    Trader

    [​IMG]

    Wild Hart

    This beer is dedicated to the life of Skip Hart. A life full of passion: a passion for family, a passion for music, and a passion for truly living life.

    Wild Hart is a New England wild beer. It was brewed with a traditional turbid mash, extended boil, aged hops, and cooled overnight in our coolship. On that crisp autumn night in New England, the wort picked up wild yeast and bacteria. Spontaneous fermentation started and It was left undisturbed for two years. On October 13, 2017 we harvested 12 pounds of ripe raspberries from Doles Orchard in Maine. Wild Hart re fermented on those raspberries for 3 months. It was then bottled and left to naturally carbonate and mature for 6 more months.
     
  7. Lukass

    Lukass Savant (914) Dec 16, 2012 Ohio

    Beautiful!
     
  8. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    truly awsum

    i can not wait that long
     
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  9. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    oh yeah, got blow out by the @LakesideBrewing

    last of the irish stout and a chocolate stout
     
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  10. marknu1

    marknu1 Initiate (49) May 12, 2017 California
    Trader

    Drinking my first kolsch, and I'm super happy with it. I was a little unsure at first, but after about 3-4 weeks of lagering (which, of course, it needed) it's really smoothed out. Kind of hard to tell from the picture due to condensation, but it's crystal clear. I will be making more kolsch.

    [​IMG]
     
  11. Lukass

    Lukass Savant (914) Dec 16, 2012 Ohio

    Only time I can wait that long is if I have a few beers in the pipeline to take my mind off of one. Even then, it has to be stored deep in my basement so I don't tamper with it.
     
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  12. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    Yeah, my problem is all the family and pals coming over, not a true problem cause I have more fun then the rest, lol.

    2 years, one time with I IRS half batch.
     
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  13. seanyfo

    seanyfo Savant (943) Jan 2, 2006 United Kingdom (Scotland)

    [​IMG]

    100% weyermann barke Vienna lager coming along nicely
     
  14. pweis909

    pweis909 Poo-Bah (1,730) Aug 13, 2005 Wisconsin
    Premium

    English porter. Approximately the same time as it is being judged at a regional comp. This is my first taste of a bottled version of this beer. I still like it, but damn... I taste something different now. A grassiness and a lightly tannic astringency that I don't recall from previous tastings. Is this me being hypercritical, is it real? Maybe judges' comments will help.
     
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  15. Maestro0708

    Maestro0708 Aspirant (200) Feb 27, 2015 Kentucky

    [​IMG]

    Belgian single
     
  16. SFACRKnight

    SFACRKnight Meyvn (1,206) Jan 20, 2012 Colorado

    Tapped my Oktoberfest last night. Tastes pretty fucking special.
     
  17. JohnnyChicago

    JohnnyChicago Crusader (791) Sep 3, 2010 Illinois

    [​IMG]post images
    Festbier. 5.5% Pils, Munich, and CaraHell. Tettnang. Drinking niiiiice...
     
  18. seanyfo

    seanyfo Savant (943) Jan 2, 2006 United Kingdom (Scotland)

    [​IMG]

    100% weyermann Munich 2 lager. 10 days into lagering. Rubbish mash conversion/efficiency resulting in underattentuation and 3%abv. Can taste the Munich trying to come through but fades quickly. Never tried 100% Munich 2 before so I’ll blame a mix of low diastatic power and a possible poor step mash. Gonna try some pils malt in there next time
     
  19. VikeMan

    VikeMan Meyvn (1,446) Jul 12, 2009 Pennsylvania

    I've made some SMaSH beers with Munich II. IIRC, they were 60 minute single infusion mashes at 152F. I didn't have any issues with conversion, mash efficiency, or under-attenuation (beyond the expected slightly lower attenuation because Munich wort is not as fermentable as a pilsner wort). What was the step mash schedule/actual like?
     
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  20. seanyfo

    seanyfo Savant (943) Jan 2, 2006 United Kingdom (Scotland)

    30 mins at 62c/20 mins at 65c/30 mins at 72c/10 mins mash out at 78c

    I think there was a variety of things wrong with this brewday. Not a great grain crush (broken handle on mill - used electric drill - too high an rpm). Possiby didn't thoroughly mix after dough in underlet. Should have possibly extended the 65c beta rest. Pitch rate was good at 2.5 mil/ml/plato wlp 830 at 8c so i can't blame that side.

    Cheers!
     
  21. bryantc3

    bryantc3 Initiate (133) Apr 12, 2017 New Jersey

    Probably the best hazy IPA i have brewed. don't mind the lack of head on this. I poured it, set it out and figured - gee maybe i'll take a picture. had to find my phone and a light came back and head was mostly gone so i drank some, topped it off, drank some, topped it off, drank some, topped it off and just said i'll go with this. I will say - decent lacing and generally has a nice fluffy head that hangs around for a bit.




    6.8%. 2row, flaked oats, white wheat, c15, acid malt. 5.3pH mash, 150 chloride, 52 sulfate. Mashed at 155. Yield was much lower than I wanted due to a bit too vigorous boil off i suppose, I also had a hell of a time on my closed transfer (even after 48 hours at 38-40 degrees cold crash) which lead me to losing probably 3-7 pints worth of beer as i worked with clogs. Ended up just attaching gas with lid ajar and tube through lid. Also ferm was a bit weird, think i pushed temp changes a little too much, after 4 days it was like 1.34 or so, so dropped temp form 70 to 68 for a few days then back to 70 then 72 for about 24 hours. I forced finish at 1.021. Definitely juicey, which is what i wanted - a lot of previous brews were ending 1.010-.012 and a bit dry.

    Mosaic + Galaxy + Citra. Columbus bittered for 30 minutes
     
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  22. SFACRKnight

    SFACRKnight Meyvn (1,206) Jan 20, 2012 Colorado

    Pro tip: don't put a tap on a keg you plan to lager.
     
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  23. Buck89

    Buck89 Poo-Bah (2,203) Feb 7, 2015 Tennessee
    Premium Trader

    91 Minute IPA. Hopped with Amarillo, Simcoe, and Warrior. Floral and piney with serious bitterness.
    [​IMG]
     
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  24. pweis909

    pweis909 Poo-Bah (1,730) Aug 13, 2005 Wisconsin
    Premium

  25. marknu1

    marknu1 Initiate (49) May 12, 2017 California
    Trader

    That's interesting. Where do you think the pine is coming from? I've used all of those hops a fair amount, and have never gotten pine from Amarillo or Simcoe. I've only used Warrior as a bittering hop, but I can't say I've gotten pine from it that early. Did you use some Warrior later in the boil? I've never used it late, so I don't know what kind of aroma/flavor it imparts.
     
  26. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    Had both of the cleanup IPAs. Very young but it's interesting the 2 oz of centenial shines thru much more than 1 oz citra and 1 oz Equinox in the dryhopping.

    Then again, it is cleanup
     
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  27. Buck89

    Buck89 Poo-Bah (2,203) Feb 7, 2015 Tennessee
    Premium Trader

    Might be from the Warrior. Resembling the DFH recipe, I mixed the hops together and made additions every 5 minutes throughout the boil along with a WP addition. 13% Warrior throughout.
     
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  28. invertalon

    invertalon Devotee (412) Jan 27, 2009 Ohio

    Tapped my Munich Helles (4.8%, 18 IBU) and it really exceeded my relatively high expectations. First beer I have brewed (that is tapped at least) utilizing Barke Pils and I *love* this Pils malt! An intensely rich crackery grain note and an amazing finish. I can't get over the flavor depth and complexity of this wonderfully simply beer. Grist was just Barke Pils with a touch of Carahell and Acidulated, hopped with a single Mittelfrueh bittering addition.

    No pic yet sadly, photo shoot likely this weekend.
     
  29. SFACRKnight

    SFACRKnight Meyvn (1,206) Jan 20, 2012 Colorado

    I saw there is barke munich as well. I'm interested in using the two in a festbier.
     
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  30. invertalon

    invertalon Devotee (412) Jan 27, 2009 Ohio

    Yes! Vienna as well. I picked up 5# of the Barke Munich to use in a Dunkel soon... I will be using it with some Dark Munich and a little Pils as well (I do a blend for mine as I like a lighter, Hofbrau style Dunkel). Excited to try that malt out, though.
     
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  31. SFACRKnight

    SFACRKnight Meyvn (1,206) Jan 20, 2012 Colorado

    Vienna too?! Man, I may have to rebrew this marzen I have going now using those malts and some of this years German hops! Also, barke pils maibock is on deck for this spring.
     
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  32. invertalon

    invertalon Devotee (412) Jan 27, 2009 Ohio

    They sure do! https://bsgcraftbrewing.com/barke-line

    I have not used the Vienna (or have any in my inventory), but I would love to do a Marzen or Festbier soon with all three. One thing I notice with working with the Barke Pils malt is how nice the cold/hot break is, by the time I whirlpool and put the beer into the fermenter it's brilliant as a filtered, finished beer. It's awesome!
     
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  33. pweis909

    pweis909 Poo-Bah (1,730) Aug 13, 2005 Wisconsin
    Premium

    My first thought when I read about poor efficiency was to question the crush. If you list it as a suspected reason, I'm a believer. Maybe the mix after dough-in, if you think you had dough balls. Less likely, IMO, is mash temp to blame.
     
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  34. seanyfo

    seanyfo Savant (943) Jan 2, 2006 United Kingdom (Scotland)

    I think you’re right. Thankfully got the mill handle sorted so hopefully back to normal next brew day!

    Cheers!
     
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  35. pweis909

    pweis909 Poo-Bah (1,730) Aug 13, 2005 Wisconsin
    Premium

    If you have an adjustable gap, give that a check too to make sure it didn't slip.
     
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  36. skleice

    skleice Aspirant (244) Aug 6, 2015 Connecticut

    Gluten Free Hoppy Amber (Zoe Clone). I love this style in the Fall. Perfect mix of piney hops, caramel flavors, little chocolate, etc. Cheers!

    [​IMG]

    Finished a little high, so it's not as dry as I'd like. Gonna do this one again with a few alterations.
     
  37. GreenKrusty101

    GreenKrusty101 Crusader (706) Dec 4, 2008 Nevada

    Her Majesty's Sterling Nelson IPA...you guess the 3 hops :rolling_eyes:
    Really neat hop combo, imho
     
  38. skleice

    skleice Aspirant (244) Aug 6, 2015 Connecticut

    Gluten Free Milk Stout w/ cacao nibs.

    [​IMG]
     
  39. skleice

    skleice Aspirant (244) Aug 6, 2015 Connecticut

    Same base stout. This one with Sumatra Mandheling. Dry beaned....BIG COFFEE!

    [​IMG]

    Coffee>>>Regular>>>>>>>>>>>>Cacao Nib
     
  40. minderbender

    minderbender Initiate (179) Jan 18, 2009 New York

    Just cracked the first bottle of a tart wheat beer fermented with only Brettanomyces and Lactobacillus. I am very pleased with it, it is fruity and very tart. For the Brett I used Funk Weapon #2 from Bootleg Biology, and for the Lacto I used Sour Weapon L, also from Bootleg Biology. I will definitely be brewing this again, although I may try new microbe strains.

    [Edited for formatting.]
     
    #40 minderbender, Sep 15, 2018
    Last edited: Sep 15, 2018