New post a picture of your pint

Brewed 7 May 22. Briess wheat & pils. 5 IBUs of Idaho 7 (because I had some handy). Bootleg's Sour Solera. Secondary on 250g/l of cherries & a bit of mango. Nice brett-y leather and restrained sourness. About 6½% ABV.

Maibock:

Crane Belt Premium: American Lager

Brilliant!

HB German Pils was perfect for a scorching Carolina summer afternoon.

Amber Grains American Ale -- delicious start to finish, even at room temp.

Survived a big layoff. This one is got the homies that didn’t make it.

New Glarus 30th year anniversary quad.

Cracked open the last bottle of my Saison Zambrée (Amber Saison with Zamba Hops). Conditioned 329 days in the bottle. Still got a firm bitterness from the hops and lots of peppery phenolics from the BE-134.

The beer kinda sucks but it does look pretty! NE style pale that I brewed as a first-run batch on a new system.

DevilsCups said:

The beer kinda sucks but it does look pretty! NE style pale that I brewed as a first-run batch on a new system.

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Liked for honesty. =c)

GoodTruble said:

Liked for honesty. =c)

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I'm my own worst critic by far. It's drinkable for sure, but I need a ton of work.

HB NEIPA!

Juicy Bits clone in my favorite glass. I confess to having had a sip before I took the pic



Cheers!

Not HB for once...Phantom Brewing Co "Frico Friday"



10/10 can art, 10/10 beer. Proper juice monster!

Dark Ale experiment with 100% Briess Traditional Dark DME.



Somewhere between a brown ale and a porter to my palate.

Latest hazy double ipa. Nelson and Simcoe cryo hotside. Nelson CGX and Freestyle Nelson Dryhop. Finished 8.2% ABV

Dirty Chai Brown Ale with Lactose, Cinnamon, Cardamom, Ginger, Allspice, Nutmeg, Clove, Coriander, Black Pepper. Dry Beaned with Jittery Joe's Wake-n-Bake coffee blend.

VikeMan said:

Dirty Chai Brown Ale with Lactose, Cinnamon, Cardamom, Ginger, Allspice, Nutmeg, Clove, Coriander, Black Pepper. Dry Beaned with Jittery Joe's Wake-n-Bake coffee blend.

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Wow - that's pretty busy. Do all those players get along?

Cheers!

VikeMan said:

Dirty Chai Brown Ale with Lactose, Cinnamon, Cardamom, Ginger, Allspice, Nutmeg, Clove, Coriander, Black Pepper. Dry Beaned with Jittery Joe's Wake-n-Bake coffee blend.

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For just a split second, I read that as “...clove, coriander, Dr. Pepper....” and it sounded like the weirdest dirty chai ever.

day_trippr said:

Wow - that's pretty busy. Do all those players get along?

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I'd say they do. Like in a (dirty) chai tea. We served it at a county brewfest and it ended up with a 4.2 untappd avg, so not too shabby I think.

Drewch said:

For just a split second, I read that as “...clove, coriander, Dr. Pepper....” and it sounded like the weirdest dirty chai ever.

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Well, we also served a Mountian Dew Sour (another club member's, not mine).

Enjoying a HB strawberry rhubarb cider while mashing a blonde ale.

HB Orange Creamsicle IPA - 6.3% (recipe from HOMEBREW 4 LIFE)

DevilsCups said:

The beer kinda sucks but it does look pretty! NE style pale that I brewed as a first-run batch on a new system.

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Looks beautiful. NEIPA is a bold choice for a first beer on a new system

Kölsch with Mandarina Bavaria.

Ok not a pint but the wife won't allow glass by the pool. But a HB APA in a metal cup is pretty good on a Labor Day Weekend..

Belgian Quad and easily the best beer I have ever brewed! Bottle conditioned and carbonation is spot on from start to finish.

Haven't used this glass in quite awhile (RIP, St. Joseph's Abbey Brewery) but fished it out of the back of the stemware shelf for a short creamy pour of my 11% ABV chocolate stout for a bed time snack.

Check out time isn't far away



Cheers!

My Vienna lager cleared up nicely

Gluten free Lavender Saison

Just tapped my Wet hopped Cold IPA with my homegrown hops.

Beer Name: Sweattah Wettah!
Style: Cold IPA
ABV: 7.8%
IBU: 58

Grainbill
-65 % Pilsner
-35% rice

Yeast: 2 packs of 34/70 run at 56*f for 6 days then raised to 64*f for clean up.

Hotside
-1 oz mosaic @20
-.5 oz Columbus @20

0.5 oz Columbus @ F.O.
O.5 oz mosaic @ FO

Whirlpool @ 160 for 30
13 oz fresh whole cone Columbus
10 oz of fresh whole cone cascade

Dryhop @ 56*f for 56 hours.
16.4 oz fresh whole cone cashmere
4 oz Mosaic t90

skleice said:

Gluten free Lavender Saison

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How’d this come out for you. I’ve been working with lavender in my wild/saisons for the past few years and I’m really struggling to hit the right balance

Dgallo said:

How’d this come out for you. I’ve been working with lavender in my wild/saisons for the past few years and I’m really struggling to hit the right balance

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I'm very happy with it. It has a pleasant lavender aroma and taste, but it does not punch you in the face. The yeast character and malt still come through nicely. I think I'm gonna enter it into a local comp.

I used .25 oz of culinary lavender added to a 180° whirlpool for a 3.5 gallon batch. I then also made a tincture a lightly dosed a couple of days before packaging.

skleice said:

I'm very happy with it. It has a pleas6 lavender aroma and taste, but it does not punch you in the face. The yeast character and malt still come through nicely. I think I'm gonna enter it into a local comp.

I used .25 oz of culinary lavender added to a 180° whirlpool for a 3.5 gallon batch. I then also made a tincture a lightly dosed a couple of days before packaging.

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Maybe I need to try hotside additions. I’ve been using roughly your rate but dryhopping with it. This time I even toasted the lavender as my BIL (culinary trained chef) said it would soften that “soapy/perfumey” character. Even with the brett in there, it slaps you in the face

"Dank Schwilly Stix" latest homebrew

Wheat IPA with Kaffir lime leaf, motueka hops, centennial cryo, and other spices

Another Juicy Bits beauty shot



[edit] I've been taking pics of my hazies every few weeks to see how stable their color is since I've revamped my dry-hopping approach plus adopting the addition of 1 tsp of Ascorbic Acid dissolved in 30ml of RO water in each keg prior to filling. Here is a shot of the first pour from this Juicy Bits batch back in mid-June with the same-batch shot from this evening.



Even with the advantage of daylight and the white railing projecting on the early shot the color is virtually unchanged after three months. And I can testify the character is as present as ever...

Cheers!

Bomb Throwing Disruption Monkeys mixed ferm beer

Voss Kveik wheat ale with cashmere and Amarillo

Just a handful of ounces - but it's the leftover 1.107 OG/1.023 FG chocolate stout that I hit with glucoamylase to see what would happen. And what happened was some 1.008 FG 13.4% ABV chocolate rocket fuel. Woof!



Brought a 32 oz PET bottle full up north, gonna get slammed into bed shortly

Cheers!

Obligatory work beer.
HB Pale Mild, about 3.4% abv.