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This was a good idea and makes for an interesting read. There's a small handful of beers I wouldn't drink even if they were free: 1. PBR - I call PBR 'Murky Water'. Really no need for further explanation. 2. Carton Gilded Lily - This is from a local brewery. It's a Belgian tripel with white...

Check out Bolero Snort Brewery. They already took a run at breakfast beers. Frosted flakes is pretty tame compared to what was on their one-off 'diner' beer menu a month or so ago.

My blueberry rye Saison is finally ready for drinking. Very happy with the outcome.

Saisons of all types are my favorite. It's only been a couple days and the fermenter smells amazing. I'll post some updates once the time comes to get it out of the fermenter. I may start using fruit more often if this turns out well. Give it a go, too!

Kegged the bulk of my rye Saison and transferred some to a secondary to condition on blueberries as a test batch.

Brewing a rye Saison with Calypso hops. I'm planning to split the batch to leave 1/2 as is and the other 1/2 in secondary with blueberries.

Finished brewing and cleaning up after making a Saison for the warmer weather. This was also my first time making a yeast starter. No clue why it took me so long to come around to since it's so simple. I'm still trying to decide if I want to split the batch into 2 or leave as 1. I haven't used...

I like adding flaked barley to the build and, like others have mentioned, lactose. I haven't used cocoa powder in my stouts yet since I've had great results with cacao nibs.

A little late to the party on this one... Last night we had a couple pours of my latest batch from my first run at kegging. I don't know how I could ever go back to bottling. The batch tasted great and was even greater to have it without having to wait several weeks for bottle...

My gf got me a smaller oak barrel last year. I've put it to regular use with several different stouts I've made. Initially I filled it with water for a few days, dumped it out, filled it with bourbon, let it sit for a period of time (the barrel soaked up more than half the bottle) and then...

Solid beer. Definitely needs some bittering hops to round it out though. For the second round I'll also go a little heavier on the dry hopping.

Bit of an old thread but giving this a shot in preparation for fall. Early start gives time to make more batches if I like the outcome.

Put the new Anvil fermenter to use yesterday with a NEIPA that will be generously dry hopped with Citra and Mosaic. Today has been even better. My gf surprised me with a trip to a local hop farm. I loaded up on fresh Cascade and Chinook. We hand picked them right from the bine. Brewing an IPA...

Out of curiosity, I gave this a shot today. Will be dry hopping with Citra and Mosaic.

Convenient time to see this thread as I just got my first four packs of Heady Topper and Focal Banger.

Ordered an Anvil SS fermenter and more ingredients. Itching to brew more beers since my last couple batches a month ago.

Bottled my coffee chocolate milk stout. Ordered supplies from my LHBS for two future batches: 1. Milkshake IPA 2. Whiskey barrel aged chocolate stout

Brewing as Saison right now. It's tough to beat a great tasting Saison especially when they're almost too easy to make.

Brewing a very similar recipe today that I'll split into two variants. 1. Coffee milk stout 2. Whiskey barrel aged milk stout

Bottled my whiskey barrel aged Barleywine and prepping to brew a Hefeweizen.