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Lagunita's style IPA. Last one from the keg. :(

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Oak Pollen Kölsch. So named because this accumulated on my pot lid just during the boil so you know some of it landed in the wort.
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This beer came out awesome! I really wish there was a homebrew competition around here so I could see what a "trained palate" thought about it.
 
^beautiful pic :). I have the same pint glass!


Here's one of Biermuncher's Centennial blonde. I did this as my second all-grain (biab) batch.

Kegged 4/25/13, and finally pouring crystal clear today. No whirfloc, Irish moss, or cold crashing of the fermenter. There is condensation on the glass. I tried to wipe it just before the pic. The beer is clear, though. Good thing, too, cuz I was starting to troubleshoot hazy beers since I'm new to AG. LOL.

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^beautiful pic :). I have the same pint glass!


Here's one of Biermuncher's Centennial blonde. I did this as my second all-grain (biab) batch.

Kegged 4/25/13, and finally pouring crystal clear today. No whirfloc, Irish moss, or cold crashing of the fermenter. There is condensation on the glass. I tried to wipe it just before the pic. The beer is clear, though. Good thing, too, cuz I was starting to troubleshoot hazy beers since I'm new to AG. LOL.

Thanks! I'm drooling a bit looking at your blonde!:mug:
 
Not pints... but a set of flight glasses for $1 each from Target, showing off my festival beer for this weekend:
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Left to right is Bohemian Pils, Kristallhimbeerweizen, and American Rye
 
jono1492 said:
Awww, just brewed a Berliner weisse last week! Yours looks super clear! Any tips/advice for clarity? And what was your process(secondary/conditioning etc.?)

Cheers,
Jono

Depending on your process, because I used a sour yeast blend, mine sat in secondary for 6 months and it naturally cleared. No need for clarifying agent as a Berliner Weisse is supposed to be a little hazy. As with most wheat beers, the majority of the haze will come from the trub at the bottom of the bottle which is meant to be poured into the glass and consumed along with the beer. Hope it turns out
 
A St. Bernardus Abt 12 inspired clone. 1.087->1.013. Wyeast 3787 and a 7 day temperature ramp from 64F to 76F. Carbonation check before lots of aging.

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Brewhouse Prairie Wheat fresh from kegerator - refreshingly light for summer drinking but unlikely to survive much past the upcoming Victoria Day long weekend (early equivalent to Memorial Day) :)

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Fancy Beer (Cream Ale) in the hotel after a 7 hour road trip...



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I've come to the realization that I seldom post a picture of an actual "pint," but what the heck, how about another picture:
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My award-winning Rye Not? (American Rye)

Sure, the glass could have been cleaner... but oh well.

Edit: Decided it was time for another.
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It's not exactly a pint -- more like 40 of them -- here's my Two Hearted-inspired IPA ready to be bottled:

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An all Mosaic IPA. Has a couple more days on gas to be fully carbed, but I couldn't wait.

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My summer wheat ale. first glass taken of it, so it's still pretty cloudy, just kegged it 3 days ago wanting it to be ready for our memorial day BBQ (smoking a brisket).

Recipe was

4 lbs Pale Malt
4 lbs Wheat Malt
1 lb Munich

Mashed at 154 for 60 min

75 min boil

60 min - 10g magnum
5 min – 14g centennial

Pitched Wyeast 1010 American Wheat Ale

(photo taken with newly acquired Pentax K30)

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This is my side by side comparison to a DFG 90 min. The one with no head retention is mine btw. Slight diff in the taste test, but everyone that tasted mine liked it. Of course they liked the real thing too. Cheers! :mug:

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