What are you drinking now?

Home brew coco porter.

DisturbdChemist said:

Yall are more than welcome at my house. Let me know your plan and we can work something out

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Cool, we'll iron out the details as it gets closer.

Critical Mass while aroma steeping 4 oz of hops for the GB clone.

nukebrewer said:

Cool, we'll iron out the details as it gets closer.

Critical Mass while aroma steeping 4 oz of hops for the GB clone.

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I'll be up there in 20 mins.

WesleyS said:

Nothing yet, but I just picked up these babies. Mmmmmm......

Happy Pumpkinator Day to me!

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Now that looks tasty ;-) go score brah!

nukebrewer said:

I'll be in town from Nov 14th to Nov 21st.

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Awesome. Looking forward to it.

1.5 years in bulk, 1.5 in the bottle. Nice slightly tart, quite funky
Sour saison.

Channel66 said:

1.5 years in bulk, 1.5 in the bottle. Nice slightly tart, quite funky
Sour saison.

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That better be worth the wait lol. It'll be hard for me to wait 3 years for a beer.

Channel66 said:

1.5 years in bulk, 1.5 in the bottle. Nice slightly tart, quite funky
Sour saison.

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It better be good after 3 years! DO all sours take longer or is that just the particular style that takes so long, or did you just forget about it

NIZZLE said:

Now that looks tasty ;-) go score brah!

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I hope it's tasty. I guess I'll find out when I crack one open in a couple days.

DisturbdChemist said:

That better be worth the wait lol. It'll be hard for me to wait 3 years for a beer.

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finsfan said:

It better be good after 3 years! DO all sours take longer or is that just the particular style that takes so long, or did you just forget about it

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Sours and Brett beer depending on the style can take much longer to impart their trademark flavors.

This was quite good after only 6 weeks in the bottle, it was a 10 gallon batch, so I put 1 case away for long term, 1 for 6 months, and then I drank the other 2 at will. It got better over time as I expected.

Channel66 said:

Sours and Brett beer depending on the style can take much longer to impart their trademark flavors.

This was quite good after only 6 weeks in the bottle, it was a 10 gallon batch, so I put 1 case away for long term, 1 for 6 months, and then I drank the other 2 at will. It got better over time as I expected.

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Guess i need to make my sours 10 gallons. Guess i need more carboys :rockin:. I got a sour been sitting since march and its has a wonderful sour and fruity to to. Its from a batch of JK dredges. I got more I'm stepping up from commercial sour bottles

HB chocolate stout. This is the starter beer for my Zhukov/Hunahpu beer I brewed in July. I'm liking 1968, I think I will use it in my next coffee brown.

Running low on homebrew so I had to break down and buy some Sam Adams for brew day. Right now it is the Sam Adams Octoberfest. Not a bad example of the style. Actually, pretty good ....ok, I guess I'll drink it ......... if I HAVE to......

Foothills People's Porter while I work.

allenH said:

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HB chocolate stout. This is the starter beer for my Zhukov/Hunahpu beer I brewed in July. I'm liking 1968, I think I will use it in my next coffee brown.

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Have you had Coffee Bender? Coffee brown is on the brew list and CB is the only one I've had.

TNGabe said:

Have you had Coffee Bender? Coffee brown is on the brew list and CB is the only one I've had.

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If that's the only one you ever had, you'll have done well. .

Excellent brew.

mcbaumannerb said:

If that's the only one you ever had, you'll have done well. . Excellent brew.

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Yeah, I'm not going to try and clone it, but I am going to try and rip it off. I think it's the best coffee beer I've ever had.

Not oceanside in Maine, but I can't complain.



BdC I'm rebrewing tomorrow. Also have three batches to bottle if you're in the neighborhood.

TNGabe said:

Have you had Coffee Bender? Coffee brown is on the brew list and CB is the only one I've had.

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I've never had coffee bender, but my version is loosely based on that recipe.

allenH said:

I've never had coffee bender, but my version is loosely based on that recipe.

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I think Surly claims to have a special technique for how they process the coffee for that one. I haven't roasted in forever but a friend got me a pound of single origin Brazilian that sounded good for it.

Gabes blackberry Berliner. I really like this one gabe, not nearly as sour as the peach but a lot better balanced.

Not sure how I feel about this. It's technically a good IPA, but just something about it is putting me off. Can't really put my finger on what is. Didn't realize this was possible, but too dank maybe? I don't know. It's good, but not remarkable.


20131014_173000 by aaron.j.lott, on Flickr

TNGabe said:

I think Surly claims to have a special technique for how they process the coffee for that one. I haven't roasted in forever but a friend got me a pound of single origin Brazilian that sounded good for it.

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Sounds like cold brewing wrapped in a gold package called a special process.

Working like a ****ing animal.

Channel66 said:

Gabes blackberry Berliner. I really like this one gabe, not nearly as sour as the peach but a lot better balanced.

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I think it's because the peaches weren't super ripe and I'm guessing they had some malic acid. Since I sour mashed, the lacto was dead and there wasn't anything to convert the malic to lactic. I know I've posted that about half a dozen times now, but if anyone has feedback on the idea, it will be you.

Hello said:

Foothills People's Porter while I work.

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Drooooool...... Having Shorts ControversiALE getting ready to brew Nelson Sauvin Saison w/3726

Channel66 said:

Sounds like cold brewing wrapped in a gold package called a special process.

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I figured those guys probably do something crazy like gas extracting it like hash oil or something.

One of the most interesting cork opening experiences I've had in a while.

Remmy said:

Working like a ****ing animal.
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did you split all that wood today?!

FermentNEthinG said:

One of the most interesting cork opening experiences I've had in a while.

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alright, what happened?! corked an eye out? broke the cork in pieces to get it out?

TNGabe said:

I think it's because the peaches weren't super ripe and I'm guessing they had some malic acid. Since I sour mashed, the lacto was dead and there wasn't anything to convert the malic to lactic. I know I've posted that about half a dozen times now, but if anyone has feedback on the idea, it will be you.

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That sounds reasonable actually,

I honestly think that if you could figure out the carb these Berliners are going places.

TNGabe said:

I figured those guys probably do something crazy like gas extracting it like hash oil or something.

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Possible I suppose, they could just extract the coffee flavor using alcohol, oils are bad juju as you know, but I wouldn't call that special you can buy coffee extract at most lhbs it's the same thing without the process.

I've never had trouble cold brewing a quality bean roasted as desired, and adding it to 2nd. Never made a brown with coffee though

Fuzzymittenbrewing said:

Drooooool...... Having Shorts ControversiALE getting ready to brew Nelson Sauvin Saison w/3726

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Have you had it? It's pretty good.

TNGabe said:

I think Surly claims to have a special technique for how they process the coffee for that one. I haven't roasted in forever but a friend got me a pound of single origin Brazilian that sounded good for it.

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Channel66 said:

Sounds like cold brewing wrapped in a gold package called a special process.

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It's their proprietary cold bacon press filtration system that does it. Because bacon makes anything better!

Shlaflys black lager

mcbaumannerb said:

It's their proprietary cold bacon press filtration system that does it. Because bacon makes anything better!

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bacon coffee, nice

FermentNEthinG said:

One of the most interesting cork opening experiences I've had in a while.

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I try to warn everyone that I see with a Saint Somewhere, you must keep your thumb on the cage, or wear full face protection. Those corks start creeping as soon as you start loosening the cage. Did it fly out?

Hello said:

Have you had it? It's pretty good.

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I have, well the BBL Aged one, Gabe sent me one. Its my fave porter.

finsfan said:

alright, what happened?! corked an eye out? broke the cork in pieces to get it out?

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Started taking off the cage while I was looking at a homemade hot sauce recipe my mom wrote down for me. Next thing you hear is a BOOM and the cork goes flying off the cupboards and lands on the kitchen table across the room! Forgot to keep a hand on the cork.

The beer is great besides the immediate gusher upon opening. I dig it.

My Attitude 65 IPA


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