New post a picture of your pint

English Pale Ale, from 21 April:

An American Cream Ale, brewed by my dad:

American Pale Ale, from 21 April:

My first attempt at a lager - an oktoberfest I brewed back in December. Came out fantastic!

A cascade/amarillo pale ale. The OG was lower than expected but it should serve well as a tasty session ale.

Funkwerks Saison clone. The french saison yeast ate it down to 1.002, so nice and dry.

Two for today

1. Contains No Juice NIPA clone


2. 4/20 IPA

piloncillo tripel

My last batch, New England Pale Ale

@Braufessor's Hoppy Session Wheat, slightly tweaked and a little under-carbed:

What’s left of my Raging Irish Red! My first Red and it sure is good!

HB 3.5% Red. Freebee from Northern Brewer. Came out surprisingly nice.

first NE IPA - El Dorado, Mosaic, and Azacca, ringing in at 6.5%. The profile keeps evolving in the keg.. quite good.

I needed to harvest some Brett for the Kumquat Saison I'm bottling tonight, so I cracked a bomber of my Brett Rye Saison w/ Pomegranate and Black Cherry.

It's tasting really great after about a year in the bottle. Beautiful color, tight white head, and great aroma, too. The fruit basically disappeared and left behind a light tartness, and the Brett is all over the nose and palate, but not overwhelming. This is a good reminder that you can make very satisfying beer with extract. (It was my last extract batch.)

6.0% NE IPA hopped with Eukanot, Amarillo, Galaxy and Simcoe (cleaning out the hop drawer).

Beautiful pour right there.

Pale ale with a fresh harvest from a while back

Centennial/Cascade/Simcoe IPA

Chinook IPA recipe kit from Northern Brewer. First beer, and I gave it a 9/10, came out better than most beers I bought from the store. Definitely hooked on the new hobby

HB Imperial Stout..still waiting for a pool to arrive

American Pale Ale brewed with Columbus, Amarillo, and Simcoe.

Pale ale with Simcoe and Ekuanot. Has a bit of chill haze, but the flavor and aroma are quite nice.

My new batch is ready - Ordinary Ale.
Not enough bitterness, but very tasty.

Hazy, hoppy wheat again!

deadwolfbones said:

Hazy, hoppy wheat again!

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That looks delicious.

Indeed it is! Credit to @Braufessor for the recipe.

Double dry hopped double IPA with Simcoe, Summit and Amarillo. Just kegged and carbed this afternoon.

KYB said:

IPA

Saison with cheap 35mm film.

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I LOVE IPA...and cigars...just not together. Gotta go with a stout or porter...or better yet...whisky Great pic though

Hibiscus and Citra hopped IPA
Hibiscus on the nose
Citra and hibiscus on the way down
Pretty damn tasty if I may

Koelsch, Koelsch, Koelsch... Koelschy, Koelsch, Koelsch!



I bottled three 12oz bottles of this a while back for a local competition that was happening today with the thought that, as the comp neared, I'd crack bottle number 3 and decide if I wanted to do a fresh bottling or not...

Well, both kegs floated and I didn't have the chance to re-bottle, but based on this glass, I'm not too worried. A little low on carbonation and head retention, but bottle #3 was #3 because it had the most headspace.

Funny thing is, I messed up what I had planned for the recipie (missed a specialty grain entirely, forget what it was), but it turned out awesome. Calling it "Happy Little Accident" from here on out... and "on out" means it's gonna be a regular keg-filler.

TwistedGray said:

Hibiscus and Citra hopped IPA
Hibiscus on the nose
Citra and hibiscus on the way down
Pretty damn tasty if I may
View attachment 570437

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How many oz of hibiscus per gallon did you use if I may ask

Rhaop said:

How many oz of hibiscus per gallon did you use if I may ask

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On this batch it was only 0.25oz per gallon; however, you could easily have doubled that while reducing any other hop additions. Hibiscus by itself adds a heap of bitterness which is why they add a shitton of sugar when making the drink Jamaica.

TwistedGray said:

On this batch it was only 0.25oz per gallon; however, you could easily have doubled that while reducing any other hop additions. Hibiscus by itself adds a heap of bitterness which is why they add a poopyton of sugar when making the drink Jamaica.

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Planning a blood orange/hibiscus version of my wedding day witbier, picked up 4oz for about 6gal of finished beer

Rhaop said:

Planning a blood orange/hibiscus version of my wedding day witbier, picked up 4oz for about 6gal of finished beer

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That seems reasonable. You should pull some color, aroma, and bitterness from the hibiscus petals without it overwhelming it. I've done 1lb to 5 gallons ... you can omit any hop addition at that level, and you need to dump some nonfermentable, too. You might actually consider doing that due to the bitterness added from the petals. You can wait until it ferments out though to make that judgement call.

TwistedGray said:

That seems reasonable. You should pull some color, aroma, and bitterness from the hibiscus petals without it overwhelming it. I've done 1lb to 5 gallons ... you can omit any hop addition at that level, and you need to dump some nonfermentable, too. You might actually consider doing that due to the bitterness added from the petals. You can wait until it ferments out though to make that judgement call.

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I use 8oz of honey malt in my house Wit seems to add some sweetness, will be interesting to see how it turns out

Kramer's Amber

Yard o’ IPA on brew day! To celebrate the first brew after putting up the sheet metal behind our brewery and reinstalling the vent fan. We had to take it down while putting up the drywall.

nordaltbier i forgot to add the carafa special lol

I don’t normally post but I wanted to share my first homebrewed New England IPA hopped with Citra and Mosaic. Tastes great.

Kolsch style