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We make 2 pies a week…..one for Thursday night football, and one for Sunday.

HB ESB with mushroom pizza.

HB clone of Bear Republic Racer 5 IPA. This came out really good, but boy can it sneak up on you at around 8%.

HB blonde ale with Saaz.

HB Dry Irish Stout.

DIPA….a little dank, and pretty good.

A grandma pie and some pizza wheels.

HB clone called Hobgoblin……English Dark Ale. Plus some fresh baked ham and cheese pizza wheels.

It’s stout season…..peppermint white chocolate.

HB Common Room ESB….pulled from my One eyed, One horned, Wild Purple People Eater tap handle…..I love him!

Stout weather😊

HB Schwarzbier……used the quick lager method.

Grandma pie……or what’s left of one…..

HB “The Magician” clone……going to be a house beer here!

Ciabatta, and a NY Style white pizza.

Thanks for the data! After reading it thru I think I need to get a better airtight fermenter for my small batches, and try harder to eliminate oxygen contact during kegging. Gives me some solutions I can implement.

I tried waiting on the green apple batches…..warming them too. Just got worse, so they went in the drain. Saw another thread say that real hoppy beers like IPAs tend to oxidize very easily and make this green apple taste. All my dumped brews were IPAs. Yeasts were 04, 05, and Cellular Science...

I have just recently switched from 5 gallon propane burner brewing to 2.5 gallons on a Anvil Foundry. Of the 50 to 60 5 gallon brews previously I have never experienced this green apple phenomenon. However 3 out of my first 6 smaller brews had distinct green apple cider flavor. I am pitching...