Home made (beer) porn

[Billy Brux]

Gravity is my friend.

 

[BusinessSloth]

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:

Do you bottle or keg only? I would kill for a bottle of either of those. Someone from TX should invite SeaSparrow from BA to here. He's a mad homebrewer. Does some crazy-ass good barrel-aging. I remember his BA chocolate whiskey vanilla (whatever the hell he called it) stout being so good as to go toe-to-toe with BCBS, black note, KBS, etc. A wonderful example of how a homebrewer does a beer better than most breweries.

 

[JulianB1]

Do you bottle or keg only? I would kill for a bottle of either of those.

I did bottle off some of both from the kegs as they were getting low, I've got some trade backlog to work through but once that's all done I'd be happy to send you a bottle of each.

 

[nanobrew1]

Free beer?

Just kidding. Nice work!

one can hope... but he already hooks me up a lot.

 

[Snarf1]

All funky stuff. Ned, Rod, and Todd Flanders are all wlp 665. Ned got some dregs from hb with c&c lafolie dregs and his boys need some help as well. 2 lamebics with 1 ECY01 and 1 ECY20. 2 big browns with ECY02, Wild quad with figs, monster bíere de Noel with lacto and ecy04 that just got snr10 dregs, and bky iris Brett beer with assorted dregs.

 

[nanobrew1]

All funky stuff. Ned, Rod, and Todd Flanders are all wlp 665. Ned got some dregs from hb with c&c lafolie dregs and his boys need some help as well. 2 lamebics with 1 ECY01 and 1 ECY20. 2 big browns with ECY02, Wild quad with figs, monster bíere de Noel with lacto and ecy04 that just got snr10 dregs, and bky iris Brett beer with assorted dregs.

How do the better bottles hold up (or rather the beer in them) for long term aging. I have always been warned that those will lead to too much oxygen and then too much vinegar taste. I only have one better bottle so I just use it for non-sours, but if others say they work fine then I will probably grab some more for sours.

 

[ncaudle]

my blending/bottling session last weekend.
maroon wax is 9.2% english barleywine
green wax is a 9.6% blend (74% eng barleywine, 13% 2 year old oaked imp stout, 13% 1 year old oaked american strong)

and for the first time in over a year all of my carboys are empty...

 

[Beerontwowheels]

my blending/bottling session last weekend.
maroon wax is 9.2% english barleywine
green wax is a 9.6% blend (74% eng barleywine, 13% 2 year old oaked imp stout, 13% 1 year old oaked american strong)

and for the first time in over a year all of my carboys are empty...

Those came out great!

 

[ABSTRACTlegend]

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:

wow this is really awesome, I think you should paint in the lettering though, maybe black.

 

[Snarf1]

How do the better bottles hold up (or rather the beer in them) for long term aging. I have always been warned that those will lead to too much oxygen and then too much vinegar taste. I only have one better bottle so I just use it for non-sours, but if others say they work fine then I will probably grab some more for sours.

Here's some sciencey stuff from their web page. Short version is that there is more oxygen diffusion from air lock and stopper than the better bottle. I consider better bottles the same as glass for long term aging.

 

[Timmush1]

lI love these pics. Makes me feel normal. Anyone interested in trading some homebrews?

Here is 35 gallons of a Double sunshine made with PacMan yeast. (splitting it with the homebrew club)

 

[nanobrew1]

wow this is really awesome, I think you should paint in the lettering though, maybe black.

I thought about it (was thinking of staining it the dark brown color), but decided against it because I didn't want to mess up the lettering. The tool used to cut out the letters/logo was very small (1/64th inch). This is why I painted the green first then cut out the logo. Otherwise I was bound to make some mistake.

Plus the tasting room is fairly dark so I think the light lettering pops a little more.

 

[nanobrew1]

Here's some sciencey stuff from their web page. Short version is that there is more oxygen diffusion from air lock and stopper than the better bottle. I consider better bottles the same as glass for long term aging.

interesting...though.... After browsing briefly it looks like using a standard bung and airlock, the oxygen diffused is close to the same as a better bottle (1.44 cc/day vs 1.18 cc/day). I have no idea if either of these on their own or combined is a critical amount. I am curious what the oxygen permeation of a glass carboy is (I did a rough search and couldn't find anything).

Another thing I was considering is that a carboy is under pressure (well exerting pressure compared to the atmosphere). Would this decrease the oxygen permeation through the bung/airlock or the better bottle?

Either way, I think I will grab a better bottle or two and use those for my berliner weiss as those typically only sit for 3-4 months.

 

[nanobrew1]

Anyone interested in trading some homebrews?

I have been thinking a BIF with homebrews would be fun. Especially if there was a style set and some voting. Then the winner could receive a box of beer.

 

[Snarf1]

interesting...though.... After browsing briefly it looks like using a standard bung and airlock, the oxygen diffused is close to the same as a better bottle (1.44 cc/day vs 1.18 cc/day). I have no idea if either of these on their own or combined is a critical amount. I am curious what the oxygen permeation of a glass carboy is (I did a rough search and couldn't find anything).

Another thing I was considering is that a carboy is under pressure (well exerting pressure compared to the atmosphere). Would this decrease the oxygen permeation through the bung/airlock or the better bottle?

Either way, I think I will grab a better bottle or two and use those for my berliner weiss as those typically only sit for 3-4 months.

Wild Brews says 17 cc/L/year with silicone stopper which is about the same as the .05cc/L/day (18.25 cc/L/year if I'm mathing right).

 

[nanobrew1]

Wild Brews says 17 cc/L/year with silicone stopper which is about the same as the .05cc/L/day (18.25 cc/L/year if I'm mathing right).

that is the amount let into a glass carboy with a stopper? If so then it sounds like glass lets in an insignificant amount and the oxygen permeating in is all coming from the stopper and airlock. Unless I am misunderstood your response.

 

[Snarf1]

that is the amount let into a glass carboy with a stopper? If so then it sounds like glass lets in an insignificant amount and the oxygen permeating in is all coming from the stopper and airlock. Unless I am misunderstood your response.

You got me. It's all stopper as is the better bottle - if I'm understanding correctly. Sometimes my grasp on the technical is tenuous at best. Several of my beers are approaching a year in better bottles and there is no acetic or other flavors associated with oxygen exposure.

 

[nanobrew1]

Several of my beers are approaching a year in better bottles and there is no acetic or other flavors associated with oxygen exposure.

and that is all that matters. I am going to start picking some better bottles up and using them for sours. Like I said I will probably use them for my shorter term sours, but I might let one age for a long while. hmmmm, now thinking about it, I might do a 10 gallon batch, split it between a glass and better bottle and see if I notice a difference after a year+ of aging.

 

[nanobrew1]

I could help myself I did it again.

I am building up yeast cultures off of fruit from a friend's trees. On the left is guava, on the right is pomegranate. From these I will brew a sour only using the wild yeast, and next season/year I will add a bunch of the respective fruit to the batch.

 

[Snarf1]

I could help myself I did it again.

I am building up yeast cultures off of fruit from a friend's trees. On the left is guava, on the right is pomegranate. From these I will brew a sour only using the wild yeast, and next season/year I will add a bunch of the respective fruit to the batch.

I did the same with some chardonel grapes. I need to check and see if it ever cleaned up, it wasn't smelling like something I wanted to make more of when I checked a couple months back.

 

[smonice1]

Bobbito This thread!!

 

[MKLEVER42]

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:

Well done! Bravo

 

[drgarage1]

Super-fresh DIPA with Conan yeast. Bittered with 2oz of Columbus, and then flavored and dry hopped with a truly stupid amount of Citra and galaxy hops (almost a pound for a 5-gallon batch).

Worth it!

 

[msmocarski28]

Just tasting my revised black ipa...added citra this time and it turned out fantastic.

 

[nanobrew1]

a while ago I did a 10 gallon split batch of berliner weiss, here are the results.

Tropical - Mango, Passion Fruit, Guava: Very tart and dry. Cleanish finish for the style. I love it!

Nectarine: Huge nectarine nose up front. Definitely taste the nectarines. More sweetness and body than the other version. A little funk/moldiness going on. Highly enjoyable, but I prefer the other one

 

[Brez071]

a while ago I did a 10 gallon split batch of berliner weiss, here are the results.

Tropical - Mango, Passion Fruit, Guava: Very tart and dry. Cleanish finish for the style. I love it!

Nectarine: Huge nectarine nose up front. Definitely taste the nectarines. More sweetness and body than the other version. A little funk/moldiness going on. Highly enjoyable, but I prefer the other one

Love the brewery name

 

[salzar1]

Sampling a few sour fermenters.

 

[Pneill3161]

http://m.flickr.com/#/photos/115667868@N08/12164917773/

Carbonation on a 2 week old gueuze, no sugar added. This is either a really good sign or a really bad one. Taste's awesome

 

[Beerontwowheels]

http://m.flickr.com/#/photos/115667868@N08/12164917773/

Carbonation on a 2 week old gueuze, no sugar added. This is either a really good sign or a really bad one. Taste's awesome

Do you recall your blend proportions? Just curious...

 

[Pneill3161]

Do you recall your blend proportions? Just curious...

30% girardins 2 yr, 30% oud beersel 2 yr and 40% my sour (FG 1.010)