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Home Brew Forums > Home Brewing Beer > Home Brewing Photo Forum > New post a picture of your pint
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Old 01-06-2013, 11:45 PM   #691
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My Eye Pee, Eh? Much clearer than it appears!

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Old 01-08-2013, 07:13 PM   #692
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My very first batch- a Brewer's Best Oatmeal Stout. Turned out great for my first try!

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Old 01-09-2013, 02:03 PM   #693
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Several sips into my latest recipe - Maple Cherrywood Rauchbier. The picture doesn't do justice to the clarity, and this one is unexpectedly delicious!

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Old 01-09-2013, 08:57 PM   #694
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First pint of my Munich Helles with Kolsch yeast. Brewed at 58 degrees, and lagered for 4 weeks. I'm convinced as long as you lager it and ferment cool.. Kolsch yeast makes a beautiful beer.
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Old 01-13-2013, 04:24 AM   #695
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Kolsch yeast does make a beautiful beer! Kolsch-style Vienna/Pacific gem SMaSH!

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Old 01-13-2013, 01:35 PM   #696
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Quote:
Originally Posted by ajbram View Post
Kolsch yeast does make a beautiful beer! Kolsch-style Vienna/Pacific gem SMaSH!
That sounds delicious. You have a recipie for that. Amounts wise.
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Old 01-13-2013, 02:58 PM   #697
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Quote:
Originally Posted by mlyday View Post
That sounds delicious. You have a recipie for that. Amounts wise.
11lb Vienna Malt (Weyermann)

Mash 150F for 60 min.

0.5oz Pac. Gem @ each of 60, 13, 5 and flameout.

Wyeast 2565 Kolsch yeast.

OG = 1.059, FG = 1.013
6.1% ABV
48IBU

Its very clean and crisp with a dry oaky bitterness and some pronounced blackberry notes in the finish. I had read that a lot of people don't enjoy Pac Gem hops, but the oak and berry seem to play really nicely with the fruitiness of the Vienna malt.

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Old 01-14-2013, 07:06 PM   #698
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I have a carbomb, IPA, Milk Stout and Black IPA Car bomb after about 3 weeks in bottle. IPA after about 1 week. Milk and Black IPA after exactly 1 week.

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Old 01-14-2013, 07:53 PM   #699
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My SMaSH "American Style Lager" (can i still call it a SMaSH if there's corn and rice in it? - only one malt tho...)

keg just emptied friday. but man. was it tasty. didn't last long. second picture is to show clarity, lettering is on the other side of the glass. (irish moss in boil, kegged, no gelatin, no filtering, just sweet sweet time)

2013-01-11-19.59.24.jpg   2013-01-11-20.02.18.jpg  
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Old 01-14-2013, 08:41 PM   #700
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Haus Pale Ale:

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