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Discussion in 'Homebrewing' started by GormBrewhouse, Dec 1, 2018.
I got a couple of stouts from a fellow home Brewer, one standard, one barrel aged. Both very nice.
(1) Bottle of the old ale with Brett C - some stone fruit, some spicy leather, some residual sweetness balanced by some perceived tartness. This is probably my beer of the year, which is apropos, as I brewed it on New Years eve 2017, and I probably will still have a bottle to bring in 2019.
(2) Also working on the Averagely (Im)Perfect Dubbel keg. This beer also has been around for a while -- I want to brew next week and need to free up some keezer space.
Cryo IPA Citra Mosaic
So . . . drinking my SMaSH blonde ale (Pils & Saaz) that I brewed up last month. MASSIVE pineapple bomb. Both happy with and confused by it. Anyone else getting big pineapple from big late Saaz additions?
Mixing it up. Blended my alt with my dubbel.
Mostly Best Malz Pils with a bit of carapils - Crystal and Amarillo hops w/ Amarillo dry hop at 50 percent attenuation. Fermented w/ wy2206 @48. Beer mostly inspired by Pivo pils but with less trad hops. The other half of this batch is still lagering - it was dry hopped with 2 oz Ekuanot..
Like a total expert I managed to freeze both kegs while getting cocky with lager temps below freezing. Don't think it impacted beer too much. Definitely liking the more IPA centric hops with the lager!
Brown lager. A brown ale sounded good but I wasn’t finished using my lager yeast (2308). I like to get multiple beers out of a single pitch. I got together a bunch of random ingredients: Munich, biscuit, brown malt, and special roast. Fuggles for bittering. Incidentally, the Munich was crushed and two years old but in a sealed bag. I kegged the beer yesterday. If I didn’t know better I’d assume it wasn’t a brown ale. Tastes really good. The brown malt really shines. Followed by a grainy finish and maybe, just maybe a hint of a mineral flavor from the lager yeast. I’m pleased with this one.
Whoops: *WAS a brown ale. Cheers.
Just finishing kegs of my Quaker Porter and two kegs of IPA, one dry hopped with Amarillo, the other dry hopped with Centennial. Just kegged up 20 gallons this weekend, 10 gallons of an Oud Bruin that's been in oak barrel for 6 months and tasting cherry-tastic, the other 10 gallons is an IPA split, one I dubbed Old Skool, with Centennial, Amarillo, Columbus dry hops, the second, is New Skool, dry hopped with Citra, Mosaic, Galaxy. Those should be carbed and ready for the upcoming weekend...
Need to brew up a stout...thinking an export stout.
This beer is a blend of one and two year old sours. Then aged an additional 3 months of local blackberries and Maine Blueberries.
Home grown IPA, with cascade, chinook, centenial, nugget and Columbus home grown hops Columbus in the DH. A bit young but great hop presence.
My neighbor is brewing something and he promised to share it to us during the community Christmas party. I'm excited to taste how good it is since he'd been brewing for years.
Nice pic. What equipment are you aging the sours in.
Some glass, some stainless, some get oak spirals, some do not. Cheers!
Went down to the art foundry last night where I brew in the winter.
The owner had kept many of my beers to age. We had "where's my ass, Mollie", a mole beer, Christmas stout with coconut and a 2 year old Belgian blueberry. All just excellent. Soooooo, I'm bringing down batches I make in the summer to age at the foundry for future consumption.
Age makes a big difference in these high abv brews!
Enjoying my Black IPA.. yes I know, AKA Cascadian Dark Ale.
10/10 would make this stout again
I think Black IPAs are silly. But that's a really cool label.
Nelson & Citra NE IPA
My brickwarmer Christmas ale aged on toasted oak soaked in Jack Daniels fire.
Have some of my Tripel while kegging a Cal Common. Huge banana notes from the 1214, which is absolutely ok.