Home made (beer) porn

[More Betterness]

Deets, man. We need deets. Yeast? Maltster? 100% saaz?

Weyermann Pils with just a splash of Weyermann Munich and enough acid malt to hit 5.2 pH in the mash. 100% Saaz and about 35 IBUs. WLP830 for the yeast! Water built from RO with only CaCl added, forget the actual ppm I hit though!

1.049 OG
1.010 FG

 

[YungCoolship]

Apricot Gin Golden Sour

the picture is of final sample pull, planning to bottle in 750ml corked/capped later this week



5 gallon batch - 1.055 OG
70% Belgian pilsner
22% White Wheat
4% Vienna
4% Flaked Oats
8 IBUs Hallertau Blanc

TYB Melange -Primary
NG Wild Barrel Dregs - Secondary
15 months bulk aged
6.5 lbs. of halved Apricots (1/2 pitted) & 1.5 oz. of Gin soaked oak cubes for last 8 weeks
TYB184 Brett Brux added with Apricots
1.000 FG

 

[coldcrash1]

 

[wuntrikpony]

Apricot Gin Golden Sour

the picture is of final sample pull, planning to bottle in 750ml corked/capped later this week



5 gallon batch - 1.055 OG
70% Belgian pilsner
22% White Wheat
4% Vienna
4% Flaked Oats
8 IBUs Hallertau Blanc

TYB Melange -Primary
NG Wild Barrel Dregs - Secondary
15 months bulk aged
6.5 lbs. of halved Apricots (1/2 pitted) & 1.5 oz. of Gin soaked oak cubes for last 8 weeks
TYB184 Brett Brux added with Apricots
1.000 FG

How much gin flavor/aroma are you getting?

 

[YungCoolship]

How much gin flavor/aroma are you getting?

It had a slight gin flavor on the backend that played nicely on the dryness of the beer itself. As far as aroma goes, it was completely masked by apricot and brett brux. I haven't had the finished product yet, so we'll see where this ends up after bottle conditioning.

Here's the yield after bottling:

 

[TripleSixHoppia]

3 gallons of Citra hopped Raw Ale. 100% pils @ 1040, fermented with the MTF blend pitched at 100*f and let free fall to room temp. 5 day fermentation, 1 day cold crashing, keg hopped and forced carbed. 7 total days grain to glass. I'm not really sure how shelf stable this beer would be, but damn it's drinking great. Super crackery, sour, and fruity.

 

[More Betterness]

Saison grist lager experiment dry hopped with Saphir.

 

[JCastle1]

Saison grist lager experiment dry hopped with Saphir.

Mmm details?

 

[More Betterness]

Mmm details?

Took a 10 gallons batch of Saison wort and fermented half mixed ferm at ambient and half with 34/70 in the ferm chamber.

1.052

67% Pils
25% Flaked Wheat
8% Flaked Oats
Acid malt to adjust to 5.25 pH

~20 IBUs Saaz FWH
Splash of Citra at flameout

Then the lagered half got 2 oz of saphir as a dry hop pre 6 weeks lagering.

Ended up really soft and approachable with a pleasant hop character. Would bang again!

 

[JCastle1]

Took a 10 gallons batch of Saison wort and fermented half mixed ferm at ambient and half with 34/70 in the ferm chamber.

1.052

67% Pils
25% Flaked Wheat
8% Flaked Oats
Acid malt to adjust to 5.25 pH

~20 IBUs Saaz FWH
Splash of Citra at flameout

Then the lagered half got 2 oz of saphir as a dry hop pre 6 weeks lagering.

Ended up really soft and approachable with a pleasant hop character. Would bang again!

That sounds fantastic, I'll have to try it out.

 

[meatst1ck]

(Link to media)


My first batch of mixed culture beer is finally in a glass! AND it looks and tastes good! This is 13 months after brew day, and 2 weeks into bottle conditioning.

OG: 1.050
FG: 1.006
IBU: 13

Grist:
65.5% Pils
17.5% White Wheat
10% Flaked Oats
7% Honey Malt

Yeast:
TYB Saison/Brett II + 3F/Tilquin dregs (co-pitched and then more in secondary), aged in secondary with 0.3 oz/gal of oak cubes

Notes:
Smells like straight up 3F goozie (!), mild-moderate acidity, and has an apricot/sweet tarts thing going on in the flavor. Curious to see where this goes, but honestly I'd be more than happy to see it stay right where it is.

 

[JCastle1]

Kettle-soured gose with hibiscus.

About 65/35 pale 2-row and wheat. Mashed low, pre-acidified to ~4.5 then kettle-soured for about 30 hours with yogurt. Boiled for 30 minutes, then added about 6 IBU of Mandarina Bavaria, hibiscus, salt, and coriander all added at flameout. Dry-hopped with more Mandarina Bavaria.

Fruity and wheaty aroma. Nice mild tartness, citric and candy-like (almost strawberry-like). Dry finish with a tannic quality (kinda like a dry wine that sticks to your mouth). Fantastic head retention. Super drinkable and refreshing for these hot months. Could have used more salt IMO but I'm still happy with how this turned out.

 

[More Betterness]

Kettle-soured gose with hibiscus.

About 65/35 pale 2-row and wheat. Mashed low, pre-acidified to ~4.5 then kettle-soured for about 30 hours with yogurt. Boiled for 30 minutes, then added about 6 IBU of Mandarina Bavaria, hibiscus, salt, and coriander all added at flameout. Dry-hopped with more Mandarina Bavaria.

Fruity and wheaty aroma. Nice mild tartness, citric and candy-like (almost strawberry-like). Dry finish with a tannic quality (kinda like a dry wine that sticks to your mouth). Fantastic head retention. Super drinkable and refreshing for these hot months. Could have used more salt IMO but I'm still happy with how this turned out.

Beautiful beer!!!

 

[JCastle1]

Beautiful beer!!!

Thanks! Very happy with the results, been tweaking it for a while. This is the final homebrew batch before I scale it up so we'll see how it goes.

 

[jaeselector]

Marionberry quad, brewed in 2014, soured over 2 years in the carboy. ~12% ABV. Still quite jammy with moderate acidity.

 

[meatst1ck]

(Link to media)


My first batch of mixed culture beer is finally in a glass! AND it looks and tastes good! This is 13 months after brew day, and 2 weeks into bottle conditioning.

OG: 1.050
FG: 1.006
IBU: 13

Grist:
65.5% Pils
17.5% White Wheat
10% Flaked Oats
7% Honey Malt

Yeast:
TYB Saison/Brett II + 3F/Tilquin dregs (co-pitched and then more in secondary), aged in secondary with 0.3 oz/gal of oak cubes

Notes:
Smells like straight up 3F goozie (!), mild-moderate acidity, and has an apricot/sweet tarts thing going on in the flavor. Curious to see where this goes, but honestly I'd be more than happy to see it stay right where it is.

3 months in the bottle. Definitely has an apricot warhead/sweet tarts thing still, but I think the honey malt really tones down the acidity. Its still good and I'll enjoy seeing where these bottles go, but I'm not sure I personally like what honey malt brings to the table, or at least not at 7%

 

[jaeselector]

3 months in the bottle. Definitely has an apricot warhead/sweet tarts thing still, but I think the honey malt really tones down the acidity. Its still good and I'll enjoy seeing where these bottles go, but I'm not sure I personally like what honey malt brings to the table, or at least not at 7%

The easily fermentable grist is less important in sours, and does not contribute much flavor. What’s more important is less fermentable carbs for the Brett over time. I usually mash high and add wheat or oats.

 

[meatst1ck]

The easily fermentable grist is less important in sours, and does not contribute much flavor. What’s more important is less fermentable carbs for the Brett over time. I usually mash high and add wheat or oats.

yea one of my more recent batches (currently only about 3 weeks in the bottle) is much more my speed. Just Pils/Wheat/Oats, mashed at 149F, but steeped oats at >180F and pulled just before the boil to get some extra unconverted starches in the wort. Still some fresh oak flavor from the cubes I had in it, but that batch has some very nice aging potential I think

 

[YungCoolship]

Mosaic/Motueka/Simcoe DDH NE IPA.