Fellowship of The Homebrew VII: Kegs of Fury

[ThirstyPawsHB]

Legalize it, fewer criminals on the street, less need for sherrifs. Pretty sure they are doing the math...

Yeah, since private for profite prisions now rule...

 

[ThirstyPawsHB]

Just waiting on a couple of offers. Everything else is set. I’ll probably wait till later tonight and post. If someone needs more time, they can always send it in later, and I’ll include it.

That's my vote....lets see the goodies!

 

[ThirstyPawsHB]

That sucks. You might want to get a BIAB back up going until the Pico gets fixed.

Try some cold brew action...

 

[Scturo]

Give me about an hour everyone. Just got back home. I'll put up the offers in a bit. Again, if someone needs time, they can send it in when they get it ready, and I'll add it. Let me know if I flocc up any of the info, I've been know to do that. Offers will be posted soon, and I'll run the drawing order tomorrow around 1PM EST and post it. The pick will proceed as scheduled on Monday the 11th at 6PM EST.

For all the new guys who may not have read the fine print, If you are not available for pick day, you can send me your choice list, and I will pick your highest available pick when your turn comes up. If you don't send me a list, and you don't make it to the picking, you will be bumped to the back of the list. Also, whoever gets to choose first, gets to run the next round of the FotHB. Let me know if there are any questions. Offers coming up in a little bit.

 

[Scturo]

Here are the Great FOTHB VII Offers:


jason613


1. Peanut butter stout, all grain, flavored with PB flavoring

2. Session IPA, all grain, slow ride clone

3. Peanut butter stout, all grain, made with PB2 in secondary

4. Porter...no specific details yet, brewing tomorrow or Wed. Most likely an imperial vanilla bean bourbon porter. (Will send update)

Non beer item - spent grain dog treats


6Tap


1 ea. Home brews in 22oz bottles.

> American IPA -Citrus
7% abv, 63 IBU.

> American Stout
6.7% abv 53 IBU

> Oak Aged American Stout (no spirits)
6.7% abv 53 IBU

> Oak Aged American Stout (soaked in Burbon)
7.0% abv, 53 IBU

> Brown Ale (modified Black Butte Porter Clone)
5.8% abv. 30 IBU

> Blonde Ale
5% abv. 20 IBU

> Mandarin Blonde Ale (revision #2) 5% abv 20 IBU

+ a few Commercial Beers.


JCasey1992


1. Top Of The Order Porter W/ Hazelnut, Chocolate, and Vanilla [American Porter]

American Porter with chocolate flavoring, hazelnut flavoring, and pure vanilla extract added at packaging. This recipe was the first dark beer I’ve made that I actually enjoyed. I not only liked it though. I loved it! It was so good that when we lost the first one to the bottom of the keezer due to a leak, I had to brew it again. The second batch is just as good as the first!

ABV - 6.6%
IBU - 42
SRM - 28.5

2. Top Of The Order Porter W/ Chocolate and Peanut Butter [American Porter]

Same recipe as above but with peanut butter extract and chocolate flavoring added at packaging. This one has a lot of peanut butter flavor. Tastes like drinking a peanut butter cup!

ABV - 6.6%
IBU - 42
SRM - 28.5

3. 5280 Stout W/ Coconut, Almond, and Chocolate [Milk Stout]

My first shot at a milk stout. I added almond flavoring, chocolate flavoring, and a coconut/rum tincture at packaging. Pretty solid results for my first attempt at the style!

ABV - 5.3%
IBU - 36
SRM - 40

4. Hopping Mad Pale Ale W/ Orange Peel [American Pale Ale]

Pale Ale with Cascade, Mosaic, and Citra hops. I also threw some freshly zested orange peel in with the dry hop. I don’t really pick up a ton of orange in the finished product but it is still a solid pale ale.

ABV - 5.4%
IBU - 36
SRM - 6.1



pshankstar


American Barleywine (maybe more of an American Strong Ale) - 11.1% ABV, aged on some bourbon soaked oak chips.
Partygyle Beer - Brewed after the American Barleywine. 3.4% ABV using mainly all Cascade & Chinook hops (home grown hops).
Session Melomel - 7% ABV, source mainly local honey from a local bee keeper. Aged on strawberries and blueberries.
Resilience IPA - 6.5% (+/-) ABV, recipe from AHA but changed slightly based on ingredients I had on hand.
BelSim Pale Ale - 5.6% ABV. Pale Ale brewed with Belma and Simcoe hops.


Scturo

Blueberry FarmHouse Ale 750ml – 6.0% Funky from the organic blueberries used. But not too wild. 1 ½ yr old

12BOC Caramel Quad 12oz Bottle – 10%, Big beer that is easy to drink, slightly sweet and smooth. 13 months old,

Choco Coco Stout Bomber – 8.5% Made with cocoa nibs, chiles and toasted coconut. The coconut flavoring has disappeared, but you still get plenty of chocolate, coffee, spice. 8 months old

Orenthal Haze (2) 12oz Bottle – 8.1% Triple Dry Hopped NEIPA, with and insane amount of Galaxy and Citra. I added a little too much honey malt, so it’s more orange than yellow. Still pretty tasty. Freshly made.


TwistedGray

There will be no additions or commercial offerings this round; this is everything, enjoy.

Apricot Clouds - This is an extremely approachable kettle sour. It is very low on the sour scale (1-10; it would be a 2.5-3), but very high in flavor and aroma. It's an all-grain "dirty" blonde recipe with a lacto blend. Post fermentation, I added 5lbs of frozen apricots that we picked about a year ago (making freezer space). The best part is that you can drink this all day. It was brewed for this purpose and finished at 2.5% ABV. It's a quencher with a little pucker...love how it came out. If anything, it's slightly on the thin side as expected with the grain bill.

American Nut Brown - Brewed in November, nuttiness comes from grain bill (no adjunct). It's really good, and it's my last one of the batch.

Cider Stout (Version 2) - It's still not where I want it to be, but it's a little funky stout. I brew a stout and then I brew a cider, and I mix the two (60% cider 40% stout) in a bottling bucket. The result is this funky stout thing.

Pale Ale - This is the last pale ale from the batch brewed back in September. It's mellowed out and in my opinion is at its prime. I opened and consumed the second to last one a week ago. Peach, guava, and pineapple juice were all added post primary fermentation.

Thai Cream Ale - I slightly modified the popular cream ale recipe on these forums and added thai tea post fermentation. Unfortunately I did not add enough tea or lactose, but it's still a good (orange in color) cream ale.

Tamarindo Stout - It's my go-to stout recipe but with additions of tamarindo throughout the boil. If you drink it cold you will miss the mouth puckering tamarindo, so drink at room temp if not slightly warmer if you're looking for that mmmmmmpop pucker.

Blackberry Cider - A simple cider recipe with blackberries added in post fermentation creating a secondary fermentation. It packs a blackberry punch; although, it's been aging for a bit now (may be slightly muted).

Not pictured but might include one, both, or none:

Winter Seasonal Cider - I use Trader Joe's winter cider as my base and add some other stuff to it. It's heavy on the cinnamon so it can be a little too season-y for some.

Dark Cider - I fermented my cider on a stout yeast cake to pull in some roast; however, I have not had one yet...I just bottled a sampler on Feb. 5th, so I can add comments in about a week or so. Should be interesting (call it Version 3 of the cider stout if you will). If it's not horrid I may include a bottle...I think it's going to be as funky as version 2 based on the aroma from when I was bottling.



Homergah

Experimental Train Wreck Brown. Started off as a ginger bread brown, but I couldn't leave it alone. Matured on Ancho chilies, too long, in rum oak. Picked up too much skin. A bit of back end heat that's nice.

Raspberry peach gose. Yawn.

Barrel aged sour with Granny Smith apples. 2 years old in about a month. Puckering

Coconut Sweet Stout. Cask conditioned and forced carbed for bottle.

APA An easy drinking 7.2 tropical with Mosaic, Azacca, Galaxy, and El Dorado. Slight haze.

Gulf Coast DIPA. Sits nicely between a NEIPA and a West Coast IPA. Hazy AF. Columbus, Simcoe, Centennial, Amarillo, Magnum. Somewhere around 7%. Not sure exactly as it is just chilling.

And possibly more.

 

[Scturo]

Chrisgood1


Tripel - 8.8%
I am working on my Belgian beers, I feel that this is a good example and would love some feedback.

Oatmeal Stout - 5.7%
Lots of body from the oats, roasty for sure but not overpowering.

Düsseldorf Altbier - 5.2%
I find this to be my favorite beer I have brewed in a while. Really nice malt flavor but smooth from cold conditioning.

Currant Devotion - 9.5%
A strong brown sour, it is true sour. Fermented with abbey ale yeast first then a mixed culture was added, let it sit for about 9 months before adding oak from Cabernet Sauvignon barrels and black currants for another 3 months. Total time from brew day to bottles was about 13 months plus time to carb so really about 14 months total time, by far the most I ever put into one beer.



GaBrewZoo


Hefeweizen- Standard recipe ala Paulaner. Lots of banana. 5.25%.

Weizenbock- Similar to above, used the same yeast cake. Added a little chocolate wheat for color, 16 srm. 6.5%.

Dark Saison- My favorite. Dark saison with two pounds ob honey, aged on oak that was soaked in a dark red wine. 7.25%.

Chocolate Mint Stout- Just finished this the day before the Super Bowl. One pound lactose, 8 ounces Hershey's Cocoa, vanilla and peppermint extract. Tastes like a thin mint cookie. 6.2%.

I may also throw in a cider fermented with saison yeast.



PianoMan


'BA-Q' 12oz: True Barrel Aged quad. 12%. Aged in Balcones Whisky Barrels out of Waco. Brewed 2/2/18. It never carbed in bottles so threw what was left in the keg to carb up and bottle. Trappist High Gravity 3787 yeast

'CH-Q' 22oz: Tart Cherry Quad. 12.2%. Brewed 9/17/18. Powerful cherry flavor. Belgium Abby 1762 yeast.

'H3' 12oz: Cold Brew Hefeweisen. 6.25%. Version 3 of my Hefe cold brew experiment. DME Pilsner/Wheat, RO water, 1oz Stirling hops boiled on the side for 2min and WL300 Hefeweisen yeast all added at same time.

'A' 12oz: Amber. 6.25%. My 1st Amber. London III 1318 yeast.

'P' 12oz: Peach Mead. 13+%, Beersmith calculated. My 1st attempt at a mead.

'SoCo Sour' 12oz: Not mine but my LHBSs. They made a Pecan Porter which got soured. Trust me, amazingly good, if your a sour guy. If not, please let me know and Ill leave it out...for me!

Bonus: 32oz Crowler of Pinthouse Pizza Electric Jellyfish!

Research project: Any home brew I've posted lately on the "What are you Drinking Now Thread"....MAY be a part of the package.

Good luck and enjoy you crazy Blokes!


Gunshowgreg


2 Bolton Bastards pale ale ( from a game of thrones cook book)

1 pumpkin ale brewed this past fall

1 Christmas stout brewed in December

2 blond ale

1 750 ML bottle of blueberry wine. (Very semi sweet)

1 750 ML cabernet sauvignon

And if someone wants to wait. ..

2 Dire Wolf Ale (scotch ale also from GoT cook book)


Fourfarthing


DDH Grisette hopped with Azacca, Ella and Saaz. About 5.0% and getting cold crashed this weekend.

British Strong/Winter warmer. I have made this my winter staple the last several years. Very British on the caramel with light carbonation and just enough hopping. Rocks about 7.5%

Witbier. Slightly overspiced, but its come in over the past month or two. Not my best, but enjoyable. Looking forward to cracking a few when the weather turns.

Depending on how long people can wait

Dark Mild british table beer lightly hopped with Nugger.


ESB single hopped with EKG. Just entered in a competition.

Maybe a saison... its still in transit.


TBC


Mosaic IPA-Marris Otter, Mosaic hops fermented with US-05

Saffron Belgian Tripel-House Belgian fermented with WLP abbey ale yeast racked onto 2 grams saffron thread

Lightly Hopped Cider-Apple Cider fermented with WLP 616 funky cider vault release yeast. Racked onto 1oz Mosaic.

Hard Lemon Iced Tea based on Drunken Emu’s Mississippi River water recipe on HBT.

Skeeter Pee Lime Version-can check it out at Skeeterpee.com. This is currently fermenting.

Original Skeeter Pee Lemonade version currently fermenting.

 

[6Tap]

Here are the Great FOTHB VII Offers:


jason613


1. Peanut butter stout, all grain, flavored with PB flavoring

2. Session IPA, all grain, slow ride clone

3. Peanut butter stout, all grain, made with PB2 in secondary

4. Porter...no specific details yet, brewing tomorrow or Wed. Most likely an imperial vanilla bean bourbon porter. (Will send update)

Non beer item - spent grain dog treats


6Tap


1 ea. Home brews in 22oz bottles.

> American IPA -Citrus
7% abv, 63 IBU.

> American Stout
6.7% abv 53 IBU

> Oak Aged American Stout (no spirits)
6.7% abv 53 IBU

> Oak Aged American Stout (soaked in Burbon)
7.0% abv, 53 IBU

> Brown Ale (modified Black Butte Porter Clone)
5.8% abv. 30 IBU

> Blonde Ale
5% abv. 20 IBU

> Mandarin Blonde Ale (revision #2) 5% abv 20 IBU

+ a few Commercial Beers.


JCasey1992


1. Top Of The Order Porter W/ Hazelnut, Chocolate, and Vanilla [American Porter]

American Porter with chocolate flavoring, hazelnut flavoring, and pure vanilla extract added at packaging. This recipe was the first dark beer I’ve made that I actually enjoyed. I not only liked it though. I loved it! It was so good that when we lost the first one to the bottom of the keezer due to a leak, I had to brew it again. The second batch is just as good as the first!

ABV - 6.6%
IBU - 42
SRM - 28.5

2. Top Of The Order Porter W/ Chocolate and Peanut Butter [American Porter]

Same recipe as above but with peanut butter extract and chocolate flavoring added at packaging. This one has a lot of peanut butter flavor. Tastes like drinking a peanut butter cup!

ABV - 6.6%
IBU - 42
SRM - 28.5

3. 5280 Stout W/ Coconut, Almond, and Chocolate [Milk Stout]

My first shot at a milk stout. I added almond flavoring, chocolate flavoring, and a coconut/rum tincture at packaging. Pretty solid results for my first attempt at the style!

ABV - 5.3%
IBU - 36
SRM - 40

4. Hopping Mad Pale Ale W/ Orange Peel [American Pale Ale]

Pale Ale with Cascade, Mosaic, and Citra hops. I also threw some freshly zested orange peel in with the dry hop. I don’t really pick up a ton of orange in the finished product but it is still a solid pale ale.

ABV - 5.4%
IBU - 36
SRM - 6.1



pshankstar


American Barleywine (maybe more of an American Strong Ale) - 11.1% ABV, aged on some bourbon soaked oak chips.
Partygyle Beer - Brewed after the American Barleywine. 3.4% ABV using mainly all Cascade & Chinook hops (home grown hops).
Session Melomel - 7% ABV, source mainly local honey from a local bee keeper. Aged on strawberries and blueberries.
Resilience IPA - 6.5% (+/-) ABV, recipe from AHA but changed slightly based on ingredients I had on hand.
BelSim Pale Ale - 5.6% ABV. Pale Ale brewed with Belma and Simcoe hops.


Scturo

Blueberry FarmHouse Ale 750ml – 6.0% Funky from the organic blueberries used. But not too wild. 1 ½ yr old

12BOC Caramel Quad 12oz Bottle – 10%, Big beer that is easy to drink, slightly sweet and smooth. 13 months old,

Choco Coco Stout Bomber – 8.5% Made with cocoa nibs, chiles and toasted coconut. The coconut flavoring has disappeared, but you still get plenty of chocolate, coffee, spice. 8 months old

Orenthal Haze (2) 12oz Bottle – 8.1% Triple Dry Hopped NEIPA, with and insane amount of Galaxy and Citra. I added a little too much honey malt, so it’s more orange than yellow. Still pretty tasty. Freshly made.


TwistedGray

There will be no additions or commercial offerings this round; this is everything, enjoy.

Apricot Clouds - This is an extremely approachable kettle sour. It is very low on the sour scale (1-10; it would be a 2.5-3), but very high in flavor and aroma. It's an all-grain "dirty" blonde recipe with a lacto blend. Post fermentation, I added 5lbs of frozen apricots that we picked about a year ago (making freezer space). The best part is that you can drink this all day. It was brewed for this purpose and finished at 2.5% ABV. It's a quencher with a little pucker...love how it came out. If anything, it's slightly on the thin side as expected with the grain bill.

American Nut Brown - Brewed in November, nuttiness comes from grain bill (no adjunct). It's really good, and it's my last one of the batch.

Cider Stout (Version 2) - It's still not where I want it to be, but it's a little funky stout. I brew a stout and then I brew a cider, and I mix the two (60% cider 40% stout) in a bottling bucket. The result is this funky stout thing.

Pale Ale - This is the last pale ale from the batch brewed back in September. It's mellowed out and in my opinion is at its prime. I opened and consumed the second to last one a week ago. Peach, guava, and pineapple juice were all added post primary fermentation.

Thai Cream Ale - I slightly modified the popular cream ale recipe on these forums and added thai tea post fermentation. Unfortunately I did not add enough tea or lactose, but it's still a good (orange in color) cream ale.

Tamarindo Stout - It's my go-to stout recipe but with additions of tamarindo throughout the boil. If you drink it cold you will miss the mouth puckering tamarindo, so drink at room temp if not slightly warmer if you're looking for that mmmmmmpop pucker.

Blackberry Cider - A simple cider recipe with blackberries added in post fermentation creating a secondary fermentation. It packs a blackberry punch; although, it's been aging for a bit now (may be slightly muted).

Not pictured but might include one, both, or none:

Winter Seasonal Cider - I use Trader Joe's winter cider as my base and add some other stuff to it. It's heavy on the cinnamon so it can be a little too season-y for some.

Dark Cider - I fermented my cider on a stout yeast cake to pull in some roast; however, I have not had one yet...I just bottled a sampler on Feb. 5th, so I can add comments in about a week or so. Should be interesting (call it Version 3 of the cider stout if you will). If it's not horrid I may include a bottle...I think it's going to be as funky as version 2 based on the aroma from when I was bottling.



Homergah

Experimental Train Wreck Brown. Started off as a ginger bread brown, but I couldn't leave it alone. Matured on Ancho chilies, too long, in rum oak. Picked up too much skin. A bit of back end heat that's nice.

Raspberry peach gose. Yawn.

Barrel aged sour with Granny Smith apples. 2 years old in about a month. Puckering

Coconut Sweet Stout. Cask conditioned and forced carbed for bottle.

APA An easy drinking 7.2 tropical with Mosaic, Azacca, Galaxy, and El Dorado. Slight haze.

Gulf Coast DIPA. Sits nicely between a NEIPA and a West Coast IPA. Hazy AF. Columbus, Simcoe, Centennial, Amarillo, Magnum. Somewhere around 7%. Not sure exactly as it is just chilling.

And possibly more.

Hummm, they all sound so good! [emoji39]

 

[ThirstyPawsHB]

Holy Crap! Why do we do retail trade?? Great groups of brews!

 

[JCasey1992]

Looks like some great offers! I should add that if anyone is interested, I also have a Hefeweizen I can throw in to the mix. In my opinion, it turned out pretty good. I just removed it from my original offer as I was concerned about its age. On top of that, I might throw in some Weldwerks beers as an extra. No guarantees though. Just depends.

Description of the hefe if interested:

Hat Trick Hefeweizen [German Weisbier]

Just your basic German hefeweizen. 70% Wheat/30% Pilsner. While I don’t know if it’s necessary, I performed an extensive step mash on this one with rests at 109, 122, 144, 153, and 168. The final product is an easy drinking weisbier. I was trying to get more banana esters on this one and ended up with more clove in the finished product. I may switch up the mash schedule next time to try to accomplish this. Like I said, it was brewed a while ago but is still holding up pretty well.

Cheers!

 

[Thorrak]

Yikes, this is a good round!

 

[JCasey1992]

Oh... And if anyone wants to wait a bit, I'm planning on brewing a raspberry cream ale on Monday and may include that if it turns out well.

 

[pshankstar]

I can’t wait to see the picking order. I know I can’t go wrong with any choice but I do like to plan if possible. [emoji6]

 

[Scturo]

Good morning folks, getting ready to draw the selection order.
For the new guys, I will take the list of names from below, and enter them into a randomizer (random.org) and run it once. Whatever list is spit out is the picking order. I’ll take a screenshot and post it so everyone can see there is no monkey business going on. The list below is just based on who joined first, and so on.
I’ll probably put my name at the bottom of the final pick list, just for fun this time. Here’s the list of names, pick order coming up,

Scturo
GaBrewZoo
6Tap
JCasey1992
Homergah
PianoMan
jason613
TBC
fourfarthing
chrisgood1
Gunshowgreg
TwistedGray
pshankstar

 

[Scturo]

And here is the output. Congrats GaBrewZoo, you get the Top pick!

 

[Scturo]

Here is the official pick order. Picking will start at 6PM EST tomorrow. Be sure to send me a pick list if you can’t make it. You don’t want to lose you spot. Cheers!

1. GaBrewZoo
2. pshankstar
3. Homergah
4. jason613
5. chrisgood1
6. JCasey1992
7. TwistedGray
8. fourfarthing
9. 6Tap
10. TBC
11. Gunshowgreg
12. PianoMan
13. Scturo

 

[ThirstyPawsHB]

Wait I'm last right? I'd rather be last since I work. You cool with that @Scturo?

 

[Scturo]

Wait I'm last right? I'd rather be last since I work. You cool with that @Scturo?

You got it bud.

 

[Gunshowgreg]

Here is the official pick order. Picking will start at 6PM EST tomorrow. Be sure to send me a pick list if you can’t make it. You don’t want to lose you spot. Cheers!

1. GaBrewZoo
2. pshankstar
3. Homergah
4. jason613
5. chrisgood1
6. JCasey1992
7. TwistedGray
8. fourfarthing
9. 6Tap
10. TBC
11. Gunshowgreg
12. PianoMan
13. Scturo

Can I get a link to the website I need to be using to do the trades? I googled itrader but I'm not sure if that's the right one to be using. This will all be done via itrader correct?

 

[Gunshowgreg]

Oh... And if anyone wants to wait a bit, I'm planning on brewing a raspberry cream ale on Monday and may include that if it turns out well.

I would wait on that

 

[Scturo]

Here’s the picking timeline for tomorrow:

@GaBrewZoo 6:00PM EST
@pshankstar 6:05PM EST
@Homergah. 6:10PM EST
@jason613 6:15PM EST
@chrisgood1 6:20PM EST
@JCasey1992 6:25PM EST
@TwistedGray 6:30PM EST
@fourfarthing 6:35PM EST
@6Tap 6:40PM EST
@TBC 6:45PM EST
@Gunshowgreg 6:50PM EST
@Scturo. 6:55PM EST
@PianoMan 7:00PM EST

 

[TwistedGray]

Can I get a link to the website I need to be using to do the trades? I googled itrader but I'm not sure if that's the right one to be using. This will all be done via itrader correct?

Everything is done within this thread

 

[Scturo]

Now comes the hard part. Deciding who to pick.

 

[ThirstyPawsHB]

Won't be present and no list...so surprise me! [emoji3]

Have fun fellas looks like an exciting time

 

[JCasey1992]

I would wait on that

Awesome! Well... if you pick me, I'll gladly send some your way!

 

[Scturo]

Everything is done within this thread

Yeah, just show up here @Gunshowgreg. The party will start at 6:00PM EST, feel free to show up before your pick time and join in on the pick day banter.

 

[Scturo]

Again, Here are the Great FOTHB VII Offers:


jason613


1. Peanut butter stout, all grain, flavored with PB flavoring

2. Session IPA, all grain, slow ride clone

3. Peanut butter stout, all grain, made with PB2 in secondary

4. Porter...no specific details yet, brewing tomorrow or Wed. Most likely an imperial vanilla bean bourbon porter. (Will send update)

Non beer item - spent grain dog treats


6Tap


1 ea. Home brews in 22oz bottles.

> American IPA -Citrus
7% abv, 63 IBU.

> American Stout
6.7% abv 53 IBU

> Oak Aged American Stout (no spirits)
6.7% abv 53 IBU

> Oak Aged American Stout (soaked in Burbon)
7.0% abv, 53 IBU

> Brown Ale (modified Black Butte Porter Clone)
5.8% abv. 30 IBU

> Blonde Ale
5% abv. 20 IBU

> Mandarin Blonde Ale (revision #2) 5% abv 20 IBU

+ a few Commercial Beers.


JCasey1992


1. Top Of The Order Porter W/ Hazelnut, Chocolate, and Vanilla [American Porter]

American Porter with chocolate flavoring, hazelnut flavoring, and pure vanilla extract added at packaging. This recipe was the first dark beer I’ve made that I actually enjoyed. I not only liked it though. I loved it! It was so good that when we lost the first one to the bottom of the keezer due to a leak, I had to brew it again. The second batch is just as good as the first!

ABV - 6.6%
IBU - 42
SRM - 28.5

2. Top Of The Order Porter W/ Chocolate and Peanut Butter [American Porter]

Same recipe as above but with peanut butter extract and chocolate flavoring added at packaging. This one has a lot of peanut butter flavor. Tastes like drinking a peanut butter cup!

ABV - 6.6%
IBU - 42
SRM - 28.5

3. 5280 Stout W/ Coconut, Almond, and Chocolate [Milk Stout]

My first shot at a milk stout. I added almond flavoring, chocolate flavoring, and a coconut/rum tincture at packaging. Pretty solid results for my first attempt at the style!

ABV - 5.3%
IBU - 36
SRM - 40

4. Hopping Mad Pale Ale W/ Orange Peel [American Pale Ale]

Pale Ale with Cascade, Mosaic, and Citra hops. I also threw some freshly zested orange peel in with the dry hop. I don’t really pick up a ton of orange in the finished product but it is still a solid pale ale.

ABV - 5.4%
IBU - 36
SRM - 6.1



pshankstar


American Barleywine (maybe more of an American Strong Ale) - 11.1% ABV, aged on some bourbon soaked oak chips.
Partygyle Beer - Brewed after the American Barleywine. 3.4% ABV using mainly all Cascade & Chinook hops (home grown hops).
Session Melomel - 7% ABV, source mainly local honey from a local bee keeper. Aged on strawberries and blueberries.
Resilience IPA - 6.5% (+/-) ABV, recipe from AHA but changed slightly based on ingredients I had on hand.
BelSim Pale Ale - 5.6% ABV. Pale Ale brewed with Belma and Simcoe hops.


Scturo

Blueberry FarmHouse Ale 750ml – 6.0% Funky from the organic blueberries used. But not too wild. 1 ½ yr old

12BOC Caramel Quad 12oz Bottle – 10%, Big beer that is easy to drink, slightly sweet and smooth. 13 months old,

Choco Coco Stout Bomber – 8.5% Made with cocoa nibs, chiles and toasted coconut. The coconut flavoring has disappeared, but you still get plenty of chocolate, coffee, spice. 8 months old

Orenthal Haze (2) 12oz Bottle – 8.1% Triple Dry Hopped NEIPA, with and insane amount of Galaxy and Citra. I added a little too much honey malt, so it’s more orange than yellow. Still pretty tasty. Freshly made.


TwistedGray

There will be no additions or commercial offerings this round; this is everything, enjoy.

Apricot Clouds - This is an extremely approachable kettle sour. It is very low on the sour scale (1-10; it would be a 2.5-3), but very high in flavor and aroma. It's an all-grain "dirty" blonde recipe with a lacto blend. Post fermentation, I added 5lbs of frozen apricots that we picked about a year ago (making freezer space). The best part is that you can drink this all day. It was brewed for this purpose and finished at 2.5% ABV. It's a quencher with a little pucker...love how it came out. If anything, it's slightly on the thin side as expected with the grain bill.

American Nut Brown - Brewed in November, nuttiness comes from grain bill (no adjunct). It's really good, and it's my last one of the batch.

Cider Stout (Version 2) - It's still not where I want it to be, but it's a little funky stout. I brew a stout and then I brew a cider, and I mix the two (60% cider 40% stout) in a bottling bucket. The result is this funky stout thing.

Pale Ale - This is the last pale ale from the batch brewed back in September. It's mellowed out and in my opinion is at its prime. I opened and consumed the second to last one a week ago. Peach, guava, and pineapple juice were all added post primary fermentation.

Thai Cream Ale - I slightly modified the popular cream ale recipe on these forums and added thai tea post fermentation. Unfortunately I did not add enough tea or lactose, but it's still a good (orange in color) cream ale.

Tamarindo Stout - It's my go-to stout recipe but with additions of tamarindo throughout the boil. If you drink it cold you will miss the mouth puckering tamarindo, so drink at room temp if not slightly warmer if you're looking for that mmmmmmpop pucker.

Blackberry Cider - A simple cider recipe with blackberries added in post fermentation creating a secondary fermentation. It packs a blackberry punch; although, it's been aging for a bit now (may be slightly muted).

Not pictured but might include one, both, or none:

Winter Seasonal Cider - I use Trader Joe's winter cider as my base and add some other stuff to it. It's heavy on the cinnamon so it can be a little too season-y for some.

Dark Cider - I fermented my cider on a stout yeast cake to pull in some roast; however, I have not had one yet...I just bottled a sampler on Feb. 5th, so I can add comments in about a week or so. Should be interesting (call it Version 3 of the cider stout if you will). If it's not horrid I may include a bottle...I think it's going to be as funky as version 2 based on the aroma from when I was bottling.



Homergah

Experimental Train Wreck Brown. Started off as a ginger bread brown, but I couldn't leave it alone. Matured on Ancho chilies, too long, in rum oak. Picked up too much skin. A bit of back end heat that's nice.

Raspberry peach gose. Yawn.

Barrel aged sour with Granny Smith apples. 2 years old in about a month. Puckering

Coconut Sweet Stout. Cask conditioned and forced carbed for bottle.

APA An easy drinking 7.2 tropical with Mosaic, Azacca, Galaxy, and El Dorado. Slight haze.

Gulf Coast DIPA. Sits nicely between a NEIPA and a West Coast IPA. Hazy AF. Columbus, Simcoe, Centennial, Amarillo, Magnum. Somewhere around 7%. Not sure exactly as it is just chilling.

And possibly more.

 

[Scturo]

Chrisgood1


Tripel - 8.8%
I am working on my Belgian beers, I feel that this is a good example and would love some feedback.

Oatmeal Stout - 5.7%
Lots of body from the oats, roasty for sure but not overpowering.

Düsseldorf Altbier - 5.2%
I find this to be my favorite beer I have brewed in a while. Really nice malt flavor but smooth from cold conditioning.

Currant Devotion - 9.5%
A strong brown sour, it is true sour. Fermented with abbey ale yeast first then a mixed culture was added, let it sit for about 9 months before adding oak from Cabernet Sauvignon barrels and black currants for another 3 months. Total time from brew day to bottles was about 13 months plus time to carb so really about 14 months total time, by far the most I ever put into one beer.



GaBrewZoo


Hefeweizen- Standard recipe ala Paulaner. Lots of banana. 5.25%.

Weizenbock- Similar to above, used the same yeast cake. Added a little chocolate wheat for color, 16 srm. 6.5%.

Dark Saison- My favorite. Dark saison with two pounds ob honey, aged on oak that was soaked in a dark red wine. 7.25%.

Chocolate Mint Stout- Just finished this the day before the Super Bowl. One pound lactose, 8 ounces Hershey's Cocoa, vanilla and peppermint extract. Tastes like a thin mint cookie. 6.2%.

I may also throw in a cider fermented with saison yeast.



PianoMan


'BA-Q' 12oz: True Barrel Aged quad. 12%. Aged in Balcones Whisky Barrels out of Waco. Brewed 2/2/18. It never carbed in bottles so threw what was left in the keg to carb up and bottle. Trappist High Gravity 3787 yeast

'CH-Q' 22oz: Tart Cherry Quad. 12.2%. Brewed 9/17/18. Powerful cherry flavor. Belgium Abby 1762 yeast.

'H3' 12oz: Cold Brew Hefeweisen. 6.25%. Version 3 of my Hefe cold brew experiment. DME Pilsner/Wheat, RO water, 1oz Stirling hops boiled on the side for 2min and WL300 Hefeweisen yeast all added at same time.

'A' 12oz: Amber. 6.25%. My 1st Amber. London III 1318 yeast.

'P' 12oz: Peach Mead. 13+%, Beersmith calculated. My 1st attempt at a mead.

'SoCo Sour' 12oz: Not mine but my LHBSs. They made a Pecan Porter which got soured. Trust me, amazingly good, if your a sour guy. If not, please let me know and Ill leave it out...for me!

Bonus: 32oz Crowler of Pinthouse Pizza Electric Jellyfish!

Research project: Any home brew I've posted lately on the "What are you Drinking Now Thread"....MAY be a part of the package.

Good luck and enjoy you crazy Blokes!


Gunshowgreg


2 Bolton Bastards pale ale ( from a game of thrones cook book)

1 pumpkin ale brewed this past fall

1 Christmas stout brewed in December

2 blond ale

1 750 ML bottle of blueberry wine. (Very semi sweet)

1 750 ML cabernet sauvignon

And if someone wants to wait. ..

2 Dire Wolf Ale (scotch ale also from GoT cook book)


Fourfarthing


DDH Grisette hopped with Azacca, Ella and Saaz. About 5.0% and getting cold crashed this weekend.

British Strong/Winter warmer. I have made this my winter staple the last several years. Very British on the caramel with light carbonation and just enough hopping. Rocks about 7.5%

Witbier. Slightly overspiced, but its come in over the past month or two. Not my best, but enjoyable. Looking forward to cracking a few when the weather turns.

Depending on how long people can wait

Dark Mild british table beer lightly hopped with Nugger.


ESB single hopped with EKG. Just entered in a competition.

Maybe a saison... its still in transit.


TBC


Mosaic IPA-Marris Otter, Mosaic hops fermented with US-05

Saffron Belgian Tripel-House Belgian fermented with WLP abbey ale yeast racked onto 2 grams saffron thread

Lightly Hopped Cider-Apple Cider fermented with WLP 616 funky cider vault release yeast. Racked onto 1oz Mosaic.

Hard Lemon Iced Tea based on Drunken Emu’s Mississippi River water recipe on HBT.

Skeeter Pee Lime Version-can check it out at Skeeterpee.com. This is currently fermenting.

Original Skeeter Pee Lemonade version currently fermenting.

 

[Gunshowgreg]

Yeah, just show up here @Gunshowgreg. The party will start at 6:00PM EST, feel free to show up before your pick time and join in on the pick day banter.

Heck yeah. I get off work 1700 central time so my time slot works perfect for me to get home and pick. I need to look at all the offers again. They all look good. I'm excited.

 

[Gunshowgreg]

Awesome! Well... if you pick me, I'll gladly send some your way!

That dire wolf ale will be of some time before it's ready also. I just started 2 1 litter starters of white labs Edinburgh yeast. 1 pouch in each container. I'm gonna continue to step it up every couple days until Friday for my brew day. I wanna make sure I got enough yeast cells. Supposed to be 1.090+ OG. I'm starting it a bit late but none the less it will get started. As I said before I'll send it to whoever wants to wait.

 

[Homergah]

I forgot to mention in my offer that the Gulf Coast DIPA is still at least a week out. It's been in the fermentor for five days. Still has one more dry hop in the schedule. I had it scheduled to be ready to ship on the 22nd. I should be able to pull that in by several days. You'll just need to give it about a week in the bottle to let the rough edges settle.