12 Beers of Christmas 2018 Edition

[Yeroc]

Have you read the thread? There's a second group going you can join.

I did, but I thought both groups had filled up. Looking back at the first page I see that's incorrect. I'll take the group two Saffron Tripel if it's still available.

 

[dryboroughbrewing]

I did, but I thought both groups had filled up. Looking back at the first page I see that's incorrect. I'll take the group two Saffron Tripel if it's still available.

You got it!

We are now 9/12 in group 2!

 

[dryboroughbrewing]

For visibility group 2 has the following open slots:


3) Spiced Dunkel Weizenbock
7) Christmas Gruit
9) Crabapple Lambicky Ale

 

[Blackdirt_cowboy]

For visibility group 2 has the following open slots:


3) Spiced Dunkel Weizenbock
7) Christmas Gruit
9) Crabapple Lambicky Ale

I’ll take the spiced dunkel weizenbock in group 2 if that’s ok.

 

[dryboroughbrewing]

I’ll take the spiced dunkel weizenbock in group 2 if that’s ok.

You'll be over the one year mark prior to shipping, works for me!

 

[dryboroughbrewing]

For visibility group 2 has the following open slots:


7) Christmas Gruit
9) Crabapple Lambicky Ale

And then there were two.

 

[November]

I'm in for the gruit.

 

[dryboroughbrewing]

I'm in for the gruit.

You got it!

 

[dryboroughbrewing]

9) Crabapple Lambicky Ale

One to go.

 

[jerbrew]

wow we almost filled two groups before the end of the year. Good work on the 2017 crowd for inspiring others.

 

[cmac62]

Trying to figure out which yeast to use for the spiced dunkel weizenbock. It suggests belgian abbey or altbier. Those couldn't be more different, so not really sure which direction to go with it yet.

So use both

 

[Blackdirt_cowboy]

So use both

I plan on using wyeast 2007 german ale yeast. That’s what I use for my altbier.

 

[cmac62]

I'm starting the year out right, brewing my first rendition of the juniper rye bock. I'm going with 5 lb of each Munich light, red x, and rye, 1 oz simcoe at 60, 2 oz juniper at 30, 2 oz at 5, and will adjust with juniper tea at bottling. What do y'all think about this?

 

[cmac62]

I plan on using wyeast 2007 german ale yeast. That’s what I use for my altbier.

Sounds good to me.

 

[cmac62]

The brew is done. It smells awesome. It came in at an OG of 1.074, will put the starter and fermenter into the fridge and pitch in the a.m. at about 50°f. Won't get to taste this one for real for about 10-12 weeks. Patience is a virtue I rarely possess but I hope it will pay off this time.

 

[cmac62]

The Sacred and Herbal Healing Beers book has some interesting ideas I may try on the next version. Adding the first juniper to the mash water in a tea and rinsing it through juniper branches are some of the options. I love exbeeramenting. I figure I'll get a few versions done before I have to brew the one I'll send out.

 

[btbnl]

For my first go at the Spiced Cherry Dubbel I'm going to try the Vintners Harvest fruit puree:

They recommend using 10-15% less than you would with fresh fruit, so a 49oz can is equivalent to about 4.5lb of fresh fruit which sounds ideal.

Has anyone else used this stuff?

 

[cmac62]

I was part of a brew club sour project and I will get about 10 g of a lambicy/flanders thing that has been in a barrel for 8 moths and will be in there for another 5 before it is divied up. If anyone wants to brew the Juniper rye bock I will find some crab apples and put the barrel project on those for a few months and bottle. Let me know what you think.

 

[BigCrazyAl]

I was part of a brew club sour project and I will get about 10 g of a lambicy/flanders thing that has been in a barrel for 8 moths and will be in there for another 5 before it is divied up. If anyone wants to brew the Juniper rye bock I will find some crab apples and put the barrel project on those for a few months and bottle. Let me know what you think.

I'd love to try the sour over the Bock but that's just me. There are probably more people who can lager vs who will brew a sour.

 

[cmac62]

I'd love to try the sour over the Bock but that's just me. There are probably more people who can lager vs who will brew a sour.

After reading the recipe one the first page I don't think it would be too difficult to do the sour. I don't think it is like a flanders that has to sit and funk up for a year or more.

 

[BigCrazyAl]

After reading the recipe one the first page I don't think it would be too difficult to do the sour. I don't think it is like a flanders that has to sit and funk up for a year or more.

I just want to clarify, I'm already making the caramel quad. When I say I want to try the sour, I mean I'd rather taste that over the bock if you were to change your mind. Like I said, that's my preference.

Now, I've got my recipe all planned out to get a starter going next week for a Saturday brew day. I'm nervous about making the toffee but I'll try to manage that during the mash. As long as the temp next Saturday is not 5°F like it is today then I might survive. If this batch doesn't turn out, I'll make another in a few months with corrections.

 

[Scturo]

Ok Caramel Quad 2.0 in progress. This time I’m mashing a little hotter for 90 mins. That should get me closer to the target OG. I’ll be swimming on Belgian Ales in about 6 months.
Edit: OG came out to 1.102, much better

 

[JDXX1971]

Check it out everyone! https://www.homebrewtalk.com/forum/threads/fothb-iii-coatee-cha-tu-yub-nub.643587/

 

[anotherbeerplease]

Ok group 2'ers: The spiced bourbon stout says to "take your favorite stout recipe", well my fav. recipe is a 13% stout I brewed last year and it came out AWESOME! I have my own barrel to bourbon barrel age it in too. But before I pull the trigger I'm wondering if anybody has reservations about such an in your face brew?? Speak now!!! Otherwise it's gonna be 25.5lbs of grain in a 10 gallon mash tun, wish me luck!

 

[BigCrazyAl]

Ok group 2'ers: The spiced bourbon stout says to "take your favorite stout recipe", well my fav. recipe is a 13% stout I brewed last year and it came out AWESOME! I have my own barrel to bourbon barrel age it in too. But before I pull the trigger I'm wondering if anybody has reservations about such an in your face brew?? Speak now!!! Otherwise it's gonna be 25.5lbs of grain in a 10 gallon mash tun, wish me luck!

I'm all for it! The holidays are a lot of fun with strong tasty beverages.

 

[cmac62]

Ok group 2'ers: The spiced bourbon stout says to "take your favorite stout recipe", well my fav. recipe is a 13% stout I brewed last year and it came out AWESOME! I have my own barrel to bourbon barrel age it in too. But before I pull the trigger I'm wondering if anybody has reservations about such an in your face brew?? Speak now!!! Otherwise it's gonna be 25.5lbs of grain in a 10 gallon mash tun, wish me luck!

No qualms here. My bock is likely to get up there as well, not to the 13 level but definitely into the 10-11 ish range. I like big beers.

 

[badgerfan79]

I’m sorry to have to say that because of personal issues that are just starting now and not knowing how long it take, I’m not going to have much time for brewing. I will have to withdraw my name from this years exchange. Sorry for the inconvenience

 

[BigCrazyAl]

I’m sorry to have to say that because of personal issues that are just starting now and not knowing how long it take, I’m not going to have much time for brewing. I will have to withdraw my name from this years exchange. Sorry for the inconvenience

At this stage, there's no harm done. We have plenty of time for someone else to pick this up if they want. Personally, I appreciate you letting us all know.

Take care of whatever is going on and focus on what's important.

 

[cmac62]

I’m sorry to have to say that because of personal issues that are just starting now and not knowing how long it take, I’m not going to have much time for brewing. I will have to withdraw my name from this years exchange. Sorry for the inconvenience

I hope everything works out for you.

 

[biochemedic]

I’m sorry to have to say that because of personal issues that are just starting now and not knowing how long it take, I’m not going to have much time for brewing. I will have to withdraw my name from this years exchange. Sorry for the inconvenience

Best wishes, and thank you for "brewering" up and letting us know...