New post a picture of your pint

Not Guinness.....

Noob_Brewer said:

Curious, where'd you add the citra? hot side or DH only?

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I only used Citra in the Dry Hop charges. I used 0.5oz Columbus at 60-min (the bitterness really emphasizes the dank hop aromas), and split Columbus and Strata 0.5oz each 5-min, 1oz each Flameout, 1.5oz each Whirlpool and then Dry Hopped at high krausen with 1oz each Columbus/Strata/Citra and another dry hop charge of the same in the keg in a muslin bag suspended with dental floss. After a week in the keg, its really good

emac813 said:

I only used Citra in the Dry Hop charges. I used 0.5oz Columbus at 60-min (the bitterness really emphasizes the dank hop aromas), and split Columbus and Strata 0.5oz each 5-min, 1oz each Flameout, 1.5oz each Whirlpool and then Dry Hopped at high krausen with 1oz each Columbus/Strata/Citra and another dry hop charge of the same in the keg in a muslin bag suspended with dental floss. After a week in the keg, its really good

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Emac, you from Philly? Grew up in Port Richmond/Fishtown.

Drinking this Fee Fi Faux Giant Lager (Lutra yeast). 10% abv

Witbier with late NZ hops

Robust Porter

Adambier which I call "Mana":

Gusso said:

Emac, you from Philly? Grew up in Port Richmond/Fishtown.

Drinking this Fee Fi Faux Giant Lager (Lutra yeast). 10% abv

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I'm from Lebanon, PA. My best friend from high school lives in Fishtown, and my sister lives in Manayunk. I moved out to Arizona 3 years ago

Latest of the IPA experience project. Loosely based on Pinthouse Pizza Electric Jellyfish. Closer to about 6-8 week old Jellyfish. Doing a WC TIPA in lue of buying 4 PtYs for $100.

HB Dubbel. Yeast was built for a Westvleteren-12 Clone fermenting now.

Cheers, Gents. RIP Alexi Laiho

Belgian "Super Saison"

RIS (***pay no attention to the ceiling hole) ***

Home brewed braggot.

Best Bitter doing a take on Spitfire.

My first Oktoberfest

Cliff Jumper IPA. 7%, 70IBU, Simcoe, Amarillo, Citra

An Altbier

HB CCC Wheat

Witbier with T-58 yeast.

Latest bottle conditioned Ctz & Citra NEIPA.

Ninoid said:

Witbier with T-58 yeast.

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Love the T-58.

Back Road Stout.
Millstream Brewery, Amana, IA. Always a favorite.

Bohemian Lager

Iowa Home Brewer said:

Back Road Stout.
Millstream Brewery, Amana, IA. Always a favorite.
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I used to love their previous iteration of oatmeal stout. Then they stopped brewing that one, created this one, and I never really got into it. It was always a bit too sweet whereas the Colony oatmeal stout was always perfectly balanced. I thought I'd heard somewhere they used to use lager yeast for the Colony oatmeal stout. I miss it...

Hb Schwarzbier

Hb best bitter poured through a stout tap.

I’m no authority of HBT by any means so you can always take it as you will but I feel this specific thread has always been about homebrewed beers. Is everyone ok with it if we try to keep it that way?

for commercial pints you’re drinking I think we should use;
https://www.homebrewtalk.com/threads/what-are-you-drinking-now.221302/page-7233#post-9060287

not quite a pint lol, but its the beer I just kegged today. Force carbed the leftovers to split with my wife. My second time brewing a Belgian Dubbel, this is much better than the first as the first was quite thin and more like a biere de garde (but still good). This one hits the style much better for me. Nice yeast party (WYEAST 3787) with good malty mouthfeel. SRM a little darker than BJCP guidelines but thats the least of my concerns on this lol. Could finish a little drier for my tastes for the style but im happy to have 5gallons of it and taste it as it conditions. Ive had fun brewing these and enjoy the challenge of a nice dubbel, much more difficult to hit all the targets on this style than I thought it would be in the beginning.

HB Weissbier

I hear you on the old recipe on the Oatmeal stout beersk. The back road stout is much sweeter, less heady, and a bunch more abv. A tad heavier also. I did prefer the old recipe. I tried convincing Chris, but the younger guys like the higher abv.
With that here is my pint tonight. HB Cream ale again. Easy drinking.

Premature pour on my 7.7% abv Helles Bock. I couldn’t wait until it cleared up in the carbonating keg.

My attempt at a local texas favorite Blood and Honey. Turned out fantastic.

Apple Pomegranate blueberry cider! Quite awesome, if I do say so myself!
Costco Apple juice with Pom pomengranate blueberry added with the secondary fermentation! Very dry and the full taste of Pom/blue! Best one yet! (S-04)

Iowa Home Brewer said:

I hear you on the old recipe on the Oatmeal stout beersk. The back road stout is much sweeter, less heady, and a bunch more abv. A tad heavier also. I did prefer the old recipe. I tried convincing Chris, but the younger guys like the higher abv.
With that here is my pint tonight. HB Cream ale again. Easy drinking.
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I have never talked to Chris about it strangely enough. A bit late to do that now I suppose. Cheers! Tonight I'll be tapping my Spring Fever Vienna Lager. I'll post a picture if it's looking nice and clear like the pilsner a few weeks ago.

Ginger Ale ,, with a twist of lime.

Wicked brown ale.my first home brew.

Here’s me a “light” pale ale. Just got off a stretch of 11 nights, so taking it easy and preparing for 14°F lows here on the southeast Texas coast. But, I’m brewing for a restock too! A saison, so not all is lost

Spring Fever Vienna lager. 99% Vienna malt, 1% Midnight wheat, Mt. Hood, S-189 yeast. Very tasty.