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Old 06-05-2011, 05:47 AM   #5101
joety
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Milwaukee Brewing Company IPA


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Conical 1 - Just cleaned out.
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - Bavarian Dunkel

Kegged: Belgian Dirty Blonde Trappist Ale, Forbidden Fruit IPA, Double Chocolate Stout, Bourbon County Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas
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Old 06-05-2011, 03:51 PM   #5102
ThickHead
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Default Bells Two Hearted Clone

Just broke into my first batch of Bells Two Hearted clone this weekend. Yum!


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Old 06-05-2011, 09:50 PM   #5103
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who'd a thunk that You-Tah could produce such an extreme black IPA as this 9.2% mutha? No other BIPA comes close....
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Up Next: Imperial Rhubarb Wheat
Fermenting:
Enjoying: too many odd bottles to list..
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Old 06-05-2011, 09:52 PM   #5104
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Vanilla Cream Ale.
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Old 06-05-2011, 10:01 PM   #5105
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Diet Soda.... still holding strong. Next weekend is Houston Beer Festival. I am hoping to drink enough to make up for the two weeks I will have not drank by then.
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Primary: Mohr Brewing Co. Belgian Dark Strong Ale.
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Tap # 1: Mohr Brewing Co. Robust Porter
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Bottled: MusiclySweet Cream Stout (for SWMBO), Black Stain Imperial Stout, Boxer Brew

Mohr Brewing Co. Like Us!!
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Old 06-05-2011, 10:02 PM   #5106
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Wish I could make it to the beer fest next week!
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Old 06-05-2011, 10:06 PM   #5107
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a chocolate oatmeal stout. this is the last bottle of a batch i brewed over 2 years ago. pretty good!
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Old 06-06-2011, 12:54 AM   #5108
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Default Saison

My Wheat Cascade Saison, oh so dry from 1.058 to 1.000 in 6 days, gotta love the wyeast 3711.
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Old 06-06-2011, 01:00 AM   #5109
Golddiggie
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My English Brown Ale... Good color, good flavors, a modest 6% ABV too...
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
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K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 06-06-2011, 06:51 PM   #5110
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Sweetwater 420 extra pale ale


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