New post a picture of your pint

Tart apple amber. 6.6% 30ibu can conditioned with apple juice

Just tapped my keg of Kolsch. Came in a bit higher than I wanted at 5.8% but still a nice way to start spring.

A pale lager inspired by Czech brewing, made from local (that is, Bavarian) ingredients.

Not as good as it sounds, though

SMASH Vienna Lager (with Northern Brewer & Bohemian Lager yeast). Very tasty and refreshing.....

GoodTruble said:

SMASH Vienna Lager (with Northern Brewer & Bohemian Lager yeast). Very tasty and refreshing.....

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I've made that with us05 or s- 04 a long time ago.

Dead-simple grisette:



100% Briess Wheat DME
French Strisselspalt to 18 IBU
BE-134

2-weeks primary at 18°C
2-weeks bottle conditioned

1.037 OG
1.004 FG

And somewhat less simple, poor man's pseudo-lambic: Hoi Polloimbic

45% Pale ale malt, 45% raw wheat, 10% sugar, Styrian Golding + Strisselspalt to 10 IBUs.

1-month primary with PhillySour (1g/L)

Then 2-months with Funk Weapon #2 on about 250g/L of local ripe plums & local sour plums.

Bottled about three months ago.

Drewch said:

And somewhat less simple, poor man's pseudo-lambic: Hoi Polloimbic

45% Pale ale malt, 45% raw wheat, 10% sugar, Styrian Golding + Strisselspalt to 10 IBUs.

1-month primary with PhillySour (1g/L)

Then 2-months with Funk Weapon #2 on about 250g/L of local ripe plums & local sour plums.

Bottled about three months ago.

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Sounds and looks fantastic! I'm meaning to brew up a simple rhubarb (currently in season in my neck of the woods) sour with PhillySour, but I'm unsure about the acidity of the final product. Rhubarb contains rather harsh oxalic and malic acid and I want to make sure the beer comes out smooth.

I suppose you added the sugar following the general advice of adding glucose to increase acidity? Did the beer come out very sour? What was your OG?

monkeymath said:

I suppose you added the sugar following the general advice of adding glucose to increase acidity? Did the beer come out very sour? What was your OG?

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Yes and moderately tart. I'm thinking of bumping the sugar a little on the next batch to try to increase acidity. I don't trust the calibration on my pH meter; so I can't tell you objectively how acidic it got.

Started at 1.048 and finished at 1.010. But I'm not sure how to account for what the plums added.

My latest APA. Taking a break from cleaning up after a long brew day.

This was my attempt at producing something along the lines of Karl Strauss Soured Red Trolly. They had a barrel aged sour at their restaurant which was fantastic.

Pilsner with Wyeast 2007 (Budweiser yeast). It's a very simple beer: pretty much all pils with a touch of carapils and acid malt. Clean ferment at lager temps, diacetyl rest and about 1.5 months of lagering. By now it is very clear in appearance and very tasty!!! Crisp and easy drinking at 4.9% abv.

Beermeister32 said:

This was my attempt at producing something along the lines of Karl Strauss Soured Red Trolly. They had a barrel aged sour at their restaurant which was fantastic.

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What's in it? Was it successful?

sample of the Wit out of the fermenter. Getting some carbonation from end of fermentation

I brewed some Red Trolley clone, then soured it back by blending with some pre-made Petrus 100% Foeder beer, then bottled it with some priming sugar and some extra US05 yeast. Turned out pretty good. I’ve done this several times, works out pretty well. At the fridge bottom is a bunch of other sours made that way. Easy way to experiment with sours.

Beermeister32 said:

I brewed some Red Trolley clone, then soured it back by blending with some pre-made Petrus 100% Foeder beer, then bottled it with some priming sugar and some extra US05 yeast. Turned out pretty good. I’ve done this several times, works out pretty well. At the fridge bottom is a bunch of other sours made that way. Easy way to experiment with sours.

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I had never thought of doing it that way - really clever! (Incidentally, I *hate* Petrus Aged Pale, but I guess you could use another sour beer in its place.)

Brew days are best enjoyed while drinking home t!

HB Porter

(Brewing a Kolsch)

Hefeweizen. Took a bit to mature, but really good after 2-3 weeks of chilling......

HB Citra Pale, posed on my currently partially dismantled grain mill (for cleaning). This is my third in a series of Pale Ales done with a single hop; last two were Galaxy and Strata. Dunno what's next. Hop freezer needs some purging.

My night for posting in this thread I guess. HB Blonde, fermented on Omega Lutra, that turned out pretty darn tasty.

Last night
Five Points Best bitter clone, with wet hops in the hopback ( EKG).

Planning to brew saison next brew day, so clearing out my last bottle of last year's saison...... may have over-carbed it a bit.......

Drinking my Pliny the Elder clone. Just kegged yesterday, still cold crashing but have to sample. It’s good 8.1% ABV and maybe a little more bitter than it should be.

Belgian Dark Strong - Abbey Dubbel

Pale sour made with PhillySour yeast and a bit of rhubarb. At 3.7% abv, this is perfect for the first warm days spring around here.

An all grain Cream Ale from last summer. Not too light in color, but might tasty. 4.5% ABV This was my third comeback brew. And last since last year. I will change that over the weekend.

German Pale Ale
Hellertau Blanc is almost as Cascade and Caramunich type II is very good substitute for Light Crystal malt.

Super refreshing ipl. Hasnt dropped clear yet because im being a tad impatient on this one but its delicious.

First pint of HB Kolsch. Not bad. Hopefully it will clear up in the next few weeks.

HB. Belgian Saison Noir.

Tasty IPA from Faction Brewing in Alameda,Ca

HB LemonDrop NEDIPA

Last bit of my altbier

An Amber Ale that I thought was a Cream Ale. My notes say it was an Amber Ale. I failed to record the fermentables. Rookie mistake. 4.5 abv. It's closer to an amber ale in color.

New phone, only brew i have on it, long gone but was proper pils, color was off a little but still fine

first batch. Citra Amber Ale. Brewed with 2-Row, Munich, and Crystal (I think crystal. owner at LHBS just started throwing malt into the mill and added what was left over from his previous mill to my grain bil). Fermented with Lutra Kveik. Bottom pic was before carbonation. I just love the look of my grolsch bottles lol

Two half pints are a pint, right?

Irish Red Ale on the left, California Common on the right. They look quite similar but taste different. I’m pleased with both. I’ve brewed the Cali Common quite a few times; this was the first time brewing the Irish recipe.

My buddy came over to drink my HB Kolsch. One more pint and I’ll be fearless and handsome. This may be the best beer I’ve brewed so far.

mattman91 said:

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My buddy came over to drink my HB Kolsch. One more pint and I’ll be fearless and handsome. This may be the best beer I’ve brewed so far.

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Looks great, makes me wanna brew a kolsch

MattyHBT said:

Looks great, makes me wanna brew a kolsch

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Do it!