New post a picture of your pint

Blueberry Vanilla Porter. Extract with specialty grains base beer. 11lbs of blueberry puree and frozen blueberries added after initial fermentation, 2 vanilla sticks cut, scraped, and placed in vodka before adding.

smoked stout


I brewed another batch today, but switched to maris otter in lieu of 2 row and upped the briess cherrywood smoked malt from 5% to 40% of the grain bill. rounded out with some black malt

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First attempt at a New England IPA

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Belgian Dubbel made with leftover ingredients + Belgian Ale yeast

NSMikeD said:

smoked stout
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I brewed another batch today, but switched to maris otter in lieu of 2 row and upped the briess cherrywood smoked malt from 5% to 40% of the grain bill. rounded out with some black malt

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This looks a lot like mine. What's your whole grain bill?

My house porter, a Founder's clone.
Split the 10 gal batch between US-05 and Nottingham Ale yeast. Both taste great, upper 30's at Drunk Monk Challenge.

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Hoops and homebrew!

Maris Otter/Apollo SmaSH.

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thenugsmoustache said:

Maris Otter/Apollo SmaSH.

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Thoughts on Apollo? I've always been curious to do a Magnum smash.

Cream of 3 crops

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bstacy1974 said:

Hoops and homebrew!

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A fine looking brew...how's the taste? Good I bet! A pale ale of some sort?

cyanmonkey said:

Thoughts on Apollo? I've always been curious to do a Magnum smash.

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I am enjoying it. The aroma is mostly pine and resin with a citrus undertone leaning towards grapefruit. The flavor is much the same. I was worried it would turn out catty with Apollo being 18.4% but it isn't at all. It's one of my favorite SMaSHs so far.

thenugsmoustache said:

I am enjoying it. The aroma is mostly pine and resin with a citrus undertone leaning towards grapefruit. The flavor is much the same. I was worried it would turn out catty with Apollo being 18.4% but it isn't at all. It's one of my favorite SMaSHs so far.

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ooofff - no way in hell id ever do an apollo smash. life is too short. glad you're enjoying it at least

elreplica said:

A fine looking brew...how's the taste? Good I bet! A pale ale of some sort?

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Kolsch. Thanks.

Sunshine clone 2.0.

My second lager attempt... 3 weeks grain to glass in the pic....Cant see how it will get better with time....Crispness

Pilsner malt/rice/corn..34/70 yeast

JONNYROTTEN said:

My second lager attempt... 3 weeks grain to glass in the pic....Cant see how it will get better with time....Crispness



Pilsner malt/rice/corn..34/70 yeast

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Hmmmm...looks crispy...would you be so rotten as to post your grain bill...or should I contact Sid Vicious?

elreplica said:

Hmmmm...looks crispy...would you be so rotten as to post your grain bill...or should I contact Sid Vicious?

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He posted the makeup, but not %'s. Pilsner, rice, and corn.

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JONNYROTTEN said:

My second lager attempt... 3 weeks grain to glass in the pic....Cant see how it will get better with time....Crispness

Pilsner malt/rice/corn..34/70 yeast

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wow, no hops?

elreplica said:

Hmmmm...looks crispy...would you be so rotten as to post your grain bill...or should I contact Sid Vicious?

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Sure:
10# pilsner malt (because they come in 10# bags)
4# 2 row
3#flaked rice
1# flaked corn
I think I went 1 oz saaz and 1 oz hallertau hops both @60 Around 10 IBU total
34/70 yeast
I did the same exact batch before with all rice and think the corn adds a little to the flavor and color..all rice was watery lookin

This is for a 12 gallon batch

You want 80% grain
20% rice/corn
Real simple real good

JONNYROTTEN said:

Sure:

10# pilsner malt (because they come in 10# bags)

4# 2 row

3#flaked rice

1# flaked corn

I think I went 1 oz saaz and 1 oz hallertau hops both @60 Around 10 IBU total

34/70 yeast

I did the same exact batch before with all rice and think the corn adds a little to the flavor and color..all rice was watery lookin



This is for a 12 gallon batch



You want 80% grain

20% rice/corn

Real simple real good

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Thx Jonny...will try this one...lots of 34/70 on hand...

Rye IPA, on a beautiful day in northern CA.

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Enjoying a session IPA in sunny Maine
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First batch of the year and first 10 Gallon attempt

Left was fermented warm at 75F beer temp.
Right was fermented at 65F beer temp.

jwalk4 said:

First batch of the year and first 10 Gallon attempt

Left was fermented warm at 75F beer temp.
Right was fermented at 65F beer temp.

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So what's the difference in flavor profile?

ElJefeBrews said:

So what's the difference in flavor profile?

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https://www.homebrewtalk.com/showthread.php?t=622794&page=2

Updated thread yesterday. See post ##13.

Tldr: flavor is the same. Slightly thinner mouthfeel on warm batch. Would do warm ferment on mid-gravity beer again.

DIPA with Vic Secret & Huell Melon hops

DrGMG said:

Sunshine clone 2.0.

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That looks awesome. Mind sharing the recipe?

JohnConnor said:

That looks awesome. Mind sharing the recipe?

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https://beerandbrewing.com/lawsons-double-sunshine-ipa-recipe/

Cheers!

Düsseldorfer Altbier, kegged a month ago and tapped today. My best brew so far. The recipe is a variation of Jamil's Cowboy Alt in Brewing Classic Styles.

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Esb

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Amarillo Blonde

The first one is a session ipa I brewed in a local brewery as prize for winning a contest, the second one is a hopped saison, single hop "sorachi ace", a dill bomb

Bourbon barrel aged Russian Imperial Stout served on nitro (10.6% ABV)

Nico93 said:

The first one is a session ipa I brewed in a local brewery as prize for winning a contest, the second one is a hopped saison, single hop "sorachi ace", a dill bomb

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Your property looks beautiful

IPA with Equinox and Idaho 7. Amazing combo. Also had an interesting yeast blend of London Ale III, Conan, and WL 644. For all three being so non-flocculant, this flocculated quite a bit. No finings either. Looks like a NEIPA when you pour in the dregs, but I think I prefer it decanted off the bottle trub.

Really happy with this Imperial Stout. Easily the least understood style; especially considering its popularity. Probably the main reason I've pooched so many batches. Definitely makes it all the sweeter to finally reeaally nail one!

I was going to add coffee & coconut but the samples were so good I just went with a heavy dose of toasted coconut and DAMN does it taste good. It's like a chocolate-coconut milkshake I can't stop taking trips to the tapper

Bread Basket ESB

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Here's a photo from the batch with the DanStar Munich yeast and Kazbek hops, taken 22 April 2017.



I'd like to point out that this beer was good - very good. It tasted like a true hefeweizen and the characteristics were exactly as described in the book. The Kazbek hops were nice as well, and if history is any indication, I expect them to come out just a bit more over the next few weeks. Having said that, I do slightly prefer this particular the original recipe at this time, but only by a little. The reason is that the original Centennial/Amarillo combination pack a serious :alpine" quality to this beer that can't be explained and must be experienced.

If anyone else gives this a try, let me know what you think of it!

Ron