What are you drinking now?

The Hips Don't Lie...


Sent from my van, down by the river.

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Next

Sent from the town of Rock Ridge. "Excuse me while I whip this out"

My go to beer.


Sent from here, because that's where I am.

Promised Land Stout.

Drunk pour

It's been to long since I've said this because I let my pipeline dry up. I'm drinking some fresh homebrew. It's a Citra/Cent/Nelson/Simcoe IPA.

On the Martha Floccin cawfeh, son.

Most amazing coffee aroma and flavor. Smells like fresh ground coffee. Amazing!

VBBS waiting on a buffalo sweat firkin

Ruthless Rye:rockin:

DisturbdChemist said:

After a Run and unpacking of a trade having inity's double ipa. Nice bitterness and flavor. piney. Not bad. What's the abv?

Sent from the town of Rock Ridge. "Excuse me while I whip this out"

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It's around 8.4% glad you like

coldcrash said:

View attachment 184319
On the Martha Floccin cawfeh, son.

Most amazing coffee aroma and flavor. Smells like fresh ground coffee. Amazing!

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that stuff ruined the regular Bender for me.

ChefRex said:

Ruthless Rye:rockin:

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had one, myself. :rockin: then my IPA sans the rye. but what next? what next...?

HB IPA with my chili. Off topic, but we gave up meat for lent. Tonight we made the beer bean chili from thug kitchen. If you haven't heard of this site check it out. The recipes are incredibly good.


Sent from my iPhone using Home Brew

Having what wouldn't fit into the 1 gal carboy after racking my rhubarb mead from the primary bucket. A bit hot at 15.5%. Acid from the rhubarb probably doesn't help. Gonna let this sit a while before adding the vanilla bean.

wyobrewer1 said:

HB IPA with my chili. Off topic, but we gave up meat for lent. Tonight we made the beer bean chili from thug kitchen. If you haven't heard of this site check it out. The recipes are incredibly good.


Sent from my iPhone using Home Brew

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That website is awesome, haha

Back from a week in STL, drinking homerbrew and deciding to skip the 500+ posts I missed...

wobrien said:

Back from a week in STL, drinking homerbrew and deciding to skip the 500+ posts I missed...
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I do that on a daily basis. people: if I have not responded to a question or comment, it's only because it was in one of 10-20 pages that happened while I was at work. ya bunch of lushes. which reminds me, time for another beer!

Well that was quick. Buffalo sweat with Jameson soaked oak, coffee and sugar. Not bad.

Billy-Klubb said:

I do that on a daily basis. people: if I have not responded to a question or comment, it's only because it was in one of 10-20 pages that happened while I was at work. ya bunch of lushes. which reminds me, time for another beer!

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I just figured it was cus you don't care

Another Citra Mantra.

Checking on my bottled Brett saison. Need more time..

Sent from the town of Rock Ridge. "Excuse me while I whip this out"

Popped a bomber of HB Nut Brown Ale...still lovin' it! Happy Friday, everyone!

finsfan said:

Well that was quick. Buffalo sweat with Jameson soaked oak, coffee and sugar. Not bad.

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I'm soaking some oak in Jameson right now planing on using it in a stout, I may have to revisit your BS recipe.

SupervisingChildren said:

I just figured it was cus you don't care

Another Citra Mantra.

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I'm like Faith No More: I care a lot. but not enough to go back 15 pages every day. I'm also kinda lazy.

21A Brew Free or Die while waiting on some Portuguese chicken. Last time I had this a couple years ago it must have been a bad (or more likely very old) can. It's better this time. Still not all that amazing but passable.

My ginger brew now that the boil is underway.

The lacto starter seems to have already taken off, just grain and warm water after a few hours. Going to feed it with some wort that I took out before adding the first hop addition.

Belgian Blonde Ale and Trappist Ale

ChefRex said:

I'm soaking some oak in Jameson right now planing on using it in a stout, I may have to revisit your BS recipe.

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I think it would be really good together, but they didnt let this sit long enough. They say they throw the firkins together a few weeks before which doesnt make sense if youre adding oak. The pumpkin is still the best firkin ive had from them, which is not at all a bad thing I guess haha

ChefRex said:

I'm soaking some oak in Jameson right now planing on using it in a stout, I may have to revisit your BS recipe.

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I did that along with vanilla beans in my RIS. Turned out good

BGBC said:

My ginger brew now that the boil is underway.

The lacto starter seems to have already taken off, just grain and warm water after a few hours. Going to feed it with some wort that I took out before adding the first hop addition.

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I was very surprised how well the lacto starter worked. In the two days it was in my Gose alone, it made quite the krausen and had a lot of activity.

BGBC said:

My ginger brew now that the boil is underway.

The lacto starter seems to have already taken off, just grain and warm water after a few hours. Going to feed it with some wort that I took out before adding the first hop addition.

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Tackling a sour huh? Hope it'll go well. Got 2 and going to have a 3rd going in a few weeks

Sent from the town of Rock Ridge. "Excuse me while I whip this out"

finsfan said:

I was very surprised how well the lacto starter worked. In the two days it was in my Gose alone, it made quite the krausen and had a lot of activity.

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Yea, was going to ask you how it worked for you. Thinking about a gose too, but not going to be brewing it right away. Going to feed it, let it ferment out, strain it off the grain, then keep it in the fridge till I need it. Hopefully no more than a couple weeks...

BGBC said:

Yea, was going to ask you how it worked for you. Thinking about a gose too, but not going to be brewing it right away. Going to feed it, let it ferment out, strain it off the grain, then keep it in the fridge till I need it. Hopefully no more than a couple weeks...

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I read (and it may be wrong) to pitch the grains and all which is what I did. Also, make sure it doesnt have a vomit smell. IT will be different, but shouldnt smell terrible.

DisturbdChemist said:

Tackling a sour huh? Hope it'll go well. Got 2 and going to have a 3rd going in a few weeks

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That's the plan. Want to do a quick one first before tackling something longer term.

wobrien said:

I did that along with vanilla beans in my RIS. Turned out good

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How did you time your additions?

BGBC said:

That's the plan. Want to do a quick one first before tackling something longer term.

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I haven't soured mash. Just added the bugs and let it go. I did a one gallon batch and took about 9 months before I bottled. Best beer I made. Too bad I had so little so I stepped it up. Got a sour stout that is about ready right now.

UPS is F-n slow. Deliver my beer now!!!!

Sent from the town of Rock Ridge. "Excuse me while I whip this out"

my "I wish it was a real Pils" Pils.

Drinking My Evil Dead Red Clone and just mashed in on a 3 Floyds Alpha King Clone

DisturbdChemist said:

I haven't soured mash. Just added the bugs and let it go. I did a one gallon batch and took about 9 months before I bottled. Best beer I made. Too bad I had so little so I stepped it up. Got a sour stout that is about ready right now.

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Not planning to sour mash, but rather mash and boil as usual, then pitch the lacto first and let it go for a couple days, then pitch sacch.

Fins, that's what you did too, ya? You taste it before pitching the sacch?