What are you drinking now?
- Thread starter Dude
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Oatmeal stout. One of the first beers I brewed upon moving back to Connecticut. It's not great, IMO, but I won't kick her out of my glass if you know what I mean. 
Roadliner
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Diamond Bear Two Term IPA... In 6 weeks..my first AG IPA
aiptasia
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Sweetwater 420 IPA
Some of my 60 shilling.
bottlebomber
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libeerty said:
I really like that beer, but it seems inconsistent. The first time I had it it tasted like pure delicious c60 but not sweet. The next time it just tasted kind of husky and weird.
amh61
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Otter Creek Black IPA. I love this stuff.
ArcticBear
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The one time i had that beer i thought it was atrocious
sweed
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Been on a dark n' stormy kick yesterday and today. They're nice on these cold nights.
Five Guys and Badfish IIPA. It's definitely a winning combination.
libeerty
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I agree about the inconsistency. I first had it at a festival and thought it was amazing, but it is tough to know if it was just because I was
But lately I've been struggling through it. (Friend left a 6er in fridge.)
RauelDuke
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I had that way back in the day and thought it was pretty good then. Do you like it?
atimmerman88
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Ah the smell of meatloaf and macaroni and cheese baking....oh and hops lots of sweet sweet hops
g-love
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Midnight wheat by shock top. Operation fridge clean out. Most of these are beers left at my house by other people. Before this was a bud light platinum and a laughing dog huckleberry wheat F it
RauelDuke
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nukebrewer said:
It's not bad. Not overly bitter for an IIPA. Kinda reminds me of 21st Brew Free Or Die.
RauelDuke
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Mmmmmmm.........
BPhad
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g-love said:
Ugh. Hope you survive.
g-love
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Coors light!
zeg
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Just finished a Dead Guy. First bottle I've ever had, only ever had it once before and that was on draft. It's a bit more caramel-sweet than I remember.
My Dry Stout.
RauelDuke
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I just need to get it over with and move to Belgium.
The last home brew for the evening is my pumpkin lager. Everything about this beer is now more subtle than it was when I first tried it. Which is a good thing.
RauelDuke
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g-love said:
End of the World Midnight Wheat was horrible. Bud light Platinum is god awful. It tastes like Beast Ice to me.
RauelDuke
Well-Known Member
RauelDuke said:
I really wish I had a fire going to enjoy this with.
Schell's Firebrick. sampled my American Standard I dry hopped with Falconer's Flight. maybe another few weeks will round this one out.
Down to the last 2 of my First All-grain pumpkin with T-58. 15 mo.aged. Huge grainbill(14 different grains ) and some thai palm sugar/lactose,even some rye flakes. Have to say I liked it about after a year more but think im not going to be using the T-58 or lactose or sugar(didnt really use much though) with a pumpkin beer again. Pretty above average though commercially speaking for a 5% pumpkin ale. 2 cans of pumpkin for a 1.5 gal batch-think that is about my limit from here out. Im in favor of a simpler grainbill as well.
dcHokie
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Sunday night, gueze night
g-love
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Agreed
jerryteague
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Old Pavillion Pilsner, SN Celebration, Cascade pale ale, and lastly, home brewed Hefeweizen. It's been a good night...
+1, but Platinum was tolerable to me.
Having a 15 mo. aged Red Rye IPA-Warrior,cascade,simcoe. First time(maybe last) with Coopers yeast- this yeast shure took off fast and was a beast-needing a blowoff for a blowoff ,at a high 60's temp to start.Thats why I used it because it was peak heat summer and basement ambient temps were about 68ish-and have read this yeast does well at higher temps-so I thought it was appropriate for warmer brewing. Kind of a woody earthy with a little funk of a yeast.
For one of only a few double ipa's Ive made, I would say it did fine-but I would use a different yeast than this next time. Im thinking this is more of a malt accentuation yeast as well. Although for some reason I kinda used a lame amout of hops-looking at notes.WTF? Only and oz for 1.5 gallon batch?. 8.5% abv 1.082-1.016 - not bad. A little sweet but with some funky old yeast notes-thinking maybe the yeast doesnt age as well maybe.Ive had funkier aged yeast taste commercially though.
I think the thai palm sugar does well in ipa's also has some nice vannilla tones to it. Some of my favorate ipa's have some sugar in them,aka Ranger,Pliny?..etc. something I noticed when I found out the recipes, cant think of the others.
Having a 15 mo. aged Red Rye IPA-Warrior,cascade,simcoe. First time(maybe last) with Coopers yeast- this yeast shure took off fast and was a beast-needing a blowoff for a blowoff ,at a high 60's temp to start.Thats why I used it because it was peak heat summer and basement ambient temps were about 68ish-and have read this yeast does well at higher temps-so I thought it was appropriate for warmer brewing. Kind of a woody earthy with a little funk of a yeast.
For one of only a few double ipa's Ive made, I would say it did fine-but I would use a different yeast than this next time. Im thinking this is more of a malt accentuation yeast as well. Although for some reason I kinda used a lame amout of hops-looking at notes.WTF? Only and oz for 1.5 gallon batch?. 8.5% abv 1.082-1.016 - not bad. A little sweet but with some funky old yeast notes-thinking maybe the yeast doesnt age as well maybe.Ive had funkier aged yeast taste commercially though.
I think the thai palm sugar does well in ipa's also has some nice vannilla tones to it. Some of my favorate ipa's have some sugar in them,aka Ranger,Pliny?..etc. something I noticed when I found out the recipes, cant think of the others.
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