Home made (beer) porn

[nanobrew1]

Why can just the professionals have all the fun? Why can't there be a place for us to show off our home made talents.

Post pictures of finished beer pours, fermenting beer, brewing process, equipment, and recent projects.

 

[mixed_master7]

I opened this thread expecting something totally different.

My feels are all over the place.

 

[nanobrew1]

I will start this off with a nice grainy basement picture

here are my sours:

Bottom left: Lambic - brewed solely on a starter made from Canitllon Iris yeast
Middle bottom: Brett Pale ale (made with Orval and Sanctification dregs), will be getting 9 lbs of Masumoto Peaches
Right: Berliner Weiss with 6lbs of Masumoto Nectarines
Top Left (small gallon growler): Soured Saison with 2lbs apricots
Top Right: Berliner Weiss (same batch as other BW) with 2lbs of Guava from a friend's tree (will add more), 1.5lbs of Passion Fruit (will add more), and 3lbs of Mangos

 

[SmarterThanTheAvgBear]

I will start this off with a nice grainy basement picture

here are my sours:

Bottom left: Lambic - brewed solely on a starter made from Canitllon Iris yeast
Middle bottom: Brett Pale ale (made with Orval and Sanctification dregs), will be getting 9 lbs of Masumoto Peaches
Right: Berliner Weiss with 6lbs of Masumoto Nectarines
Top Left (small gallon growler): Soured Saison with 2lbs apricots
Top Right: Berliner Weiss (same batch as other BW) with 2lbs of Guava from a friend's tree (will add more), 1.5lbs of Passion Fruit (will add more), and 3lbs of Mangos

ISO

 

[bitterbug]

I'll play. Here is my Pale Ale batch 2 going into the fermenter from last Sunday.

 

[yeahnatenelson]

I will start this off with a nice grainy basement picture

here are my sours:

Bottom left: Lambic - brewed solely on a starter made from Canitllon Iris yeast
Middle bottom: Brett Pale ale (made with Orval and Sanctification dregs), will be getting 9 lbs of Masumoto Peaches
Right: Berliner Weiss with 6lbs of Masumoto Nectarines
Top Left (small gallon growler): Soured Saison with 2lbs apricots
Top Right: Berliner Weiss (same batch as other BW) with 2lbs of Guava from a friend's tree (will add more), 1.5lbs of Passion Fruit (will add more), and 3lbs of Mangos

Exposed pellicle: ****. Reported.

 

[stakem1]

Ever over-fruit a beer so bad that it stains the head like this?

 

[dimensionx]

If you aren't over-doing it, then you aren't trying hard enough!

 

[Snarf1]

Ever over-fruit a beer so bad that it stains the head like this?

Overfruit? I'm not sure I understand. I've over rhubarbed, but never overfruited.

 

[Adam Jackson]

Fermenting: (5 of these are sours, have brewed 2 more beers since this was taken in August)

On Tap:

 

[marqoid1]

All three the same basic lambic recipe, each with different souring bugs. All are 2-3 years old, will be bending in next month or so.

 

[bitterbug]

So my bothers hobby is woodworking. Here is a picture of me while he teaches me how to make my own mash paddle. The next day I ran him thorough a brew session. It was a great weekend.

 

[nanobrew1]

So my bothers hobby is woodworking. Here is a picture of me while he teaches me how to make my own mash paddle. The next day I ran him thorough a brew session. It was a great weekend.

that is awesome. I made my own mash paddle, but took a cheap and easy route. I took a pizza peel, cut down the sides then cut a design out.

 

[bitterbug]

Here are two tap handles he made for my wife and I as wedding gifts. If you turn them they change initals.

 

[ShawDeuce221]

Fermenting: (5 of these are sours, have brewed 2 more beers since this was taken in August)

On Tap:

DEM LOONZ/3F

HHHHHHNNNNNNNGGGGGGGGG

 

[StarRaptor1]

The other day I decided to see how my sours had been doing

Left to Right
Halvtreds, two in the middle are from Split Batch Sour Red and the one on the end is Petite Framboise d'Ete

Halvtreds is 18 months old sour lager with nectarines and peaches. I'll probably keg it this weekend to test it at temperature and carbonation but it might get a fresh addition on fruit.

Both split batches could also be packaged but I want to brew a beer to go on top of the yeast/bug cake

 

[Snarf1]

The other day I decided to see how my sours had been doing

Left to Right
Halvtreds, two in the middle are from Split Batch Sour Red and the one on the end is Petite Framboise d'Ete

Halvtreds is 18 months old sour lager with nectarines and peaches. I'll probably keg it this weekend to test it at temperature and carbonation but it might get a fresh addition on fruit.

Both split batches could also be packaged but I want to brew a beer to go on top of the yeast/bug cake

No reason not to save the trub in a jar to repitch. Even with wild beers, adding fresh wort to all the crap in the bottom is way overpitching.

 

[JulianB1]

Wow this thread is already hhhhhnnnnngggggg as ****.

Here's some contributions:

1. Mashing/pasteurizing blueberries (what a delicious smell that creates), then racking a saison over them:





2. The army of homebrews fermenting away in my buddy John's garage bathroom:





3. Few brewing sights are as pretty as a beautiful swirl on a stout just before boiling:



4. Some of my brewing friends still fly sparge. I don't judge them too harshly.



5. Our usual brewing area:



6. Chickens are a common visitor to our brew days:

 

[StarRaptor1]

Here's a shot of Yin a Red Wine Barrel Aged Baltic Porter in front of the barrel

 

[bitterbug]

Wow this thread is already hhhhhnnnnngggggg as ****.

Here's some contributions:

1. Mashing/pasteurizing blueberries (what a delicious smell that creates), then racking a saison over them:





2. The army of homebrews fermenting away in my buddy John's garage bathroom:





3. Few brewing sights are as pretty as a beautiful swirl on a stout just before boiling:



4. Some of my brewing friends still fly sparge. I don't judge them too harshly.



5. Our usual brewing area:



6. Chickens are a common visitor to our brew days:

Looks like lots of fun. Great pictures!!

 

[bitterbug]

Here's a shot of Yin a Red Wine Barrel Aged Baltic Porter in front of the barrel

Yum

 

[bitterbug]

So my bothers hobby is woodworking. Here is a picture of me while he teaches me how to make my own mash paddle. The next day I ran him thorough a brew session. It was a great weekend.

Here is my brother (right), me and my son, and the finished mash paddle. Can't wait to use it.

 

[JulianB1]

Two of my best homebrews.

Prairie Fire, a citra saison that was racked onto mangoes and habanero peppers:



Vanilla Sky, an imperial stout aged on bourbon-soaked oak chips and vanilla beans:

 

[PeelBacks]

Two of my best homebrews.

Prairie Fire, a citra saison that was racked onto mangoes and habanero peppers:



Vanilla Sky, an imperial stout aged on bourbon-soaked oak chips and vanilla beans:

congrats, sounds like a great combo of ingredients and flavors. how do you think they turned out?

 

[JulianB1]

congrats, sounds like a great combo of ingredients and flavors. how do you think they turned out?

Prairie Fire is really good, but I know that some improvements can be made. The base beer was a bit too strong, so I'm going to dial back the malt bill and probably simplify it. I used Wyeast 3711 French saison yeast and I'll probably try that again. Roughly the same amount of mangoes (7lbs), and dial back the number of habaneros, probably down to one.

Vanilla Sky had an interesting life span. The base beer was brewed in late March, and the oak chips soaked in Evan Williams Black Label for about a week (don't completely recall and don't have my notebook with me), then the vanilla beans were added, and the whole thing was added to the secondary a few days later. Kegged it a week or so after that, and initially it had a pretty strong vanilla flavor but one that came off as a bit artificial, almost like extract had been used. Obviously this was a bit disappointing, but as it aged in the keg the sharp vanilla flavors faded down and everything became more well-integrated into the beer. A stout brewed one week earlier and aged on bourbon-soaked oak chips and coffee beans had hit its prime more quickly (it was good right out of the gate) and the consensus was it was the superior beer of the two. And then something changed, and the vanilla version became the better one. I entered it in a contest in September, almost a half-year from the day it was brewed, and it took 2nd place. I've brewed up a similar beer (this time using both coffee and vanilla beans) and like the two that came before it, it's getting better as it sits in the keg and matures.

 

[nanobrew1]

Here is my brother (right), me and my son, and the finished mash paddle. Can't wait to use it.

That is very well done, nice job!

 

[nanobrew1]

Made a tap handle for my local bottle shop's tasting room.

Wood in the milling machine:

Freshly Cut:

Painted Tree:

Cutting out logo:

First stain and logo cut out:

Finished staining:

Applying protective coating:

Finished:

 

[Beerontwowheels]

Made a tap handle for my local bottle shop's tasting room.

Wood in the milling machine:

Freshly Cut:

Painted Tree:

Cutting out logo:

First stain and logo cut out:

Finished staining:

Applying protective coating:

Finished:

Free beer?

Just kidding. Nice work!

 

[wscaffe]

Taking some of my kegs to a huge beerfest in Jax last year.

 

[Beerontwowheels]

May I suggest Rockville MD this year? Lovely this time of year, I might add...