New post a picture of your pint

J343MY said:

Galaxy hopped, brett fermented wheat.

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That looks awesome. Can you describe the taste?

J343MY said:

Galaxy hopped, brett fermented wheat.

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Yum!!!

Yazoo 10yr IPA. Fantastical!

English brown ale aged on toasted coconut

shelly_belly said:

That looks awesome. Can you describe the taste?

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Not sure I can do it justice with a description. All I can say is it tastes every bit as good as it looks.

My homemade red, dubbed The Wedger red. A few tweaks and this one might be a winner

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Common Room ESB

German Pilsner




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J343MY said:

Not sure I can do it justice with a description. All I can say is it tastes every bit as good as it looks.

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Well can you at least give us the recipe so we can make it and try it ourselves?

Centennial Blonde

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Renegades_Brew said:

Well can you at least give us the recipe so we can make it and try it ourselves?

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yeah, sure. Super simple recipe:

pretty much 50/50 2-row and white wheat malt

all boil hops right at the very end

WLP644

1.054 OG - 1.010 FG

BIG dryhop

Same beer.

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ElJefeBrews said:

My homemade red, dubbed The Wedger red. A few tweaks and this one might be a winner

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Hey! That's our microwave!

Titan88 said:

IPA with Nugget and Cascade

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Love the glass, I have 2 just like it


Here is a pic of my PtE clone

gak27 said:

Hey! That's our microwave!

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Its a pretty sweet microwave. It looks even better when there's beer in front of it


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Centennial IPA. Pliny the Elder grain bill (minus the corn sugar) and all Centennial hops for the boil. Very west coast, very dry

jbsg02 said:

Centennial IPA. Pliny the Elder grain bill (minus the corn sugar) and all Centennial hops for the boil. Very west coast, very dry

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Looks great! FWIW you basically made Bell's Two Hearted Ale. It's light in colour like yours (mostly 2row base malt) and is all centennial in the kettle and dry hop.

(Nice photography too BTW)

Kal

jbsg02 said:

Centennial IPA. Pliny the Elder grain bill (minus the corn sugar) and all Centennial hops for the boil. Very west coast, very dry

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Now I'm thirsty

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A very new beer. The Light House was bottled back on the 22nd. Still a lil green, but taste good. Had a good foam layer when I poured, but fell a little bit while I looked for my flash card.



Very easy drinking. Will be good this spring when working in the yard.

This is an american IPA all grain recipe from bryggselv.no (Norway)

House Amber.

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Sorry, bad photo. Try this one.
House Amber

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A bourbon barrel-aged RIS. Very smooth for being so young. It is only about 2 months old.


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Belgian Wit




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Here's my Fuller's London Porter clone. Great taste! That's why I love dark ales.

This is what an all Thomas Fawcett Maris Otter brew looks like

Vanilla Porter. It was like drinking vanilla ice cream, 5 gallons only lasted me a week (had a bit of help from friends)

Here is a wheat wine I brewed for a competition and sampled Tuesday night. It was a little boozy, but not hot, and it's still relatively young (I brewed it the first chance I had after hearing about the competition).

Ingredients: 60% American Wheat & 40% 2-row, mashed at 152; hopbursted with equal amounts of Centennial & Amarillo at 20 minutes and 7 minutes; fermented with Wyeast 2565 (Kolsch).

Pitched and started fermentation at 60, then ramped up 2 degrees every other day to get to 70. Let it sit at 70 for 2 days, then slowly lowered the temp down to 36 over the course of 4 days. Cold-conditioned at 36 for 36 days, then bottle conditioned for 3 weeks.

Estimated 9.75% ABV and 50 IBU.

1/2 Liter of Apfelwein

DSmith said:

1/2 Liter of Apfelwein

View attachment 177643

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Love your beer so crystal clear....mine, could not get them half of yours in clearness speaking.

DrBrew809 said:

Love your beer so crystal clear....mine, could not get them half of yours in clearness speaking.

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Not beer, https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/

I like using gelatin if I want beer that clear

Yet another DIS

All Mosaic IPA

My first brew it is a NB caribou slobber. Turned out good.

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ChuBru said:

All Mosaic IPA

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Yum! I did an all Mosaic IPA fermented 100% with Brett Brux Trois this summer, and it was fantastic. Fruity (in a good way) and complex with a nice dry finish. I plan to make that again this year.

just came home to this beauty

Cascade Doubble IPA 8% made with melted snow.

Head shot...

KidLightning said:

Yum! I did an all Mosaic IPA fermented 100% with Brett Brux Trois this summer, and it was fantastic. Fruity (in a good way) and complex with a nice dry finish. I plan to make that again this year.

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Thats awesome...How long did you let it go for?

RUSSIAN IMPERIAL STOUT AGED WITH MAKERS MARK SOAKED OAK SPIRALS YUMMY!


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