Home made (beer) porn

[nanobrew1]

Hazy ipa is cold crashing. Kegging this weekend.

 

[YungCoolship]

El Dorado Neipa double dryhopped with Galaxy & Mosaic

 

[JCastle1]

Four different pilot batches of IPA, the one pictured is Nelson/Motueka. The other two are Simcoe/Centennial, Mosaic/Citra, and Magnum/Azacca. Pretty happy with the results.

 

[More Betterness]

**** pic that doesn't capture how pretty this beer actually is, but HF inspired saison is progressing nicely. Very vinous with perfect tartness and loads of musty tropical fruit and minerality. Nose initially had a pretty offputting and funky aroma which is still present but is fading. Gotta stop cracking bottles so I can let some continue to condition!

 

[JCastle1]

**** pic that doesn't capture how pretty this beer actually is, but HF inspired saison is progressing nicely. Very vinous with perfect tartness and loads of musty tropical fruit and minerality. Nose initially had a pretty offputting and funky aroma which is still present but is fading. Gotta stop cracking bottles so I can let some continue to condition!

Oooh details?

 

[nanobrew1]

Really happy with my hazy ipas. Here is the one dry hopped with citra

 

[More Betterness]

Oooh details?

6 gal
1.059 OG
1.002 FG

Mash @151
8 lbs pils
3 lbs flaked wheat
1 lb flaked oats

~ 120 ppm Cl
65 SO4
50 Ca
15 Mg
40 Na

adjusted with acid malt to 5.25 pH

17 IBUs with:
1 oz saaz FWH
.5 oz citra FO

Fermented with a blend of Omega C2C, Yeast Bay TYB 184, and Yeast Bay Lacto Brevis.

Conditioned about 5 months in a keg under a few psi and bottle conditioned w/corn sugar aiming for 3.3 volumes.

 

[Beerontwowheels]

Came out really nice. Great aroma and flavor is spot on.

 

[Nate41909]

My first All-grain brew. DDH mosaic IPA and really happy with the results. I'm a big kid now.

 

[liquiddegenerate]

Tastes a **** ton better than it smells.

 

[coldcrash1]

Tastes a **** ton better than it smells.

Looks good. Maybe I’ll get to judge for myself?

 

[liquiddegenerate]

Looks good. Maybe I’ll get to judge for myself?

Unfortunately box is already packed up and I would have a hard time subjecting anyone to this. There's some other things for you to try in there.

 

[More Betterness]

Tastes a **** ton better than it smells.

Dat color doe..

 

[TripleSixHoppia]

Came out pretty but tasted pretty meh

 

[FTowne1]

Saison fermented with Wyeast 3724 and Omega Brett C. Bottled last October 20th.

 

[sfsea]

saison fermented w 3724

OG 1.062
FG 1.005
hopped w opal
wheat, oats, acidulated, vienna

pear, spice, floral, bubblegummy yeast

 

[Five28 hz]

Saison fermented with Wyeast 3724 and Omega Brett C. Bottled last October 20th.

Dat head doh

 

[SirDickButts]

imperial brown conditioned on coffee and bourbon soaked oak chips...
photo by my brew bro

 

[JCastle1]

Wheat pale ale with Azacca. Slightly darker than I expected when switching from Munich to Caravienne but I like the flavor. Think I may switch back to Munich when scaling up though.

 

[sunnrider]

I´ve been helping a few friends through the early stages of home brewing and they´ve nailed the nice hoppy session ipa style.
Saisons and dunkelweizen are up next. But I´d like to do justice to the Porter style sometime after.

Ideally something resembling Fieldwork´s Doomsday Machine Big French Toast Porter.
I had a crowler of this last year thanks to BrandoSF and it was easily the nicest beer I had in 2017.
Absolutely no idea how to go about brewing it on a 25litre (or 50litre) setup, so very open to suggestions.
I know there´s lots of maple syrup and vanilla in the end but there´s a lovely smoky/toasted taste throughout.

Is this even possible at a small scale? Any recipe ideas/ anyone who lives near Fieldwork willing to ask the brewers how they did it?¿

 

[JCastle1]

I´ve been helping a few friends through the early stages of home brewing and they´ve nailed the nice hoppy session ipa style.
Saisons and dunkelweizen are up next. But I´d like to do justice to the Porter style sometime after.

Ideally something resembling Fieldwork´s Doomsday Machine Big French Toast Porter.
I had a crowler of this last year thanks to BrandoSF and it was easily the nicest beer I had in 2017.
Absolutely no idea how to go about brewing it on a 25litre (or 50litre) setup, so very open to suggestions.
I know there´s lots of maple syrup and vanilla in the end but there´s a lovely smoky/toasted taste throughout.

Is this even possible at a small scale? Any recipe ideas/ anyone who lives near Fieldwork willing to ask the brewers how they did it?¿

You could send an email, a lot of small brewers tend to be pretty open about sharing knowledge. I've never had it but for the smoky toasted flavor I'm guessing there's a touch of smoked malt (maybe 5-10%) and probably Victory or something similar for the base.

 

[liquiddegenerate]

This was better before I put some fresh roasted Brazilian coffee beans in the keg.

 

[TripleSixHoppia]

Kegged about 10 gallons today. 100% pils mashed in the low 150s. 2 strains of Kveik pitched at 100*f. Brett and bacteria added after a week of fermentation. Kegged after a month. Added salt to both kegs and cranberry juice to one keg.

Sample above is straight off the fermenter.

 

[liquiddegenerate]

Kegged about 10 gallons today. 100% pils mashed in the low 150s. 2 strains of Kveik pitched at 100*f. Brett and bacteria added after a week of fermentation. Kegged after a month. Added salt to both kegs and cranberry juice to one keg.

Sample above is straight off the fermenter.

Those look ******* delicious!

 

[nanobrew1]

A Berliner Weiss with 1.5lbs/gal fruit ( blueberries, strawberries, raspberries, and cherries). I was going for the fruit juice Berliners that are all the South Florida hype, but i am guessing because i don't kettle sour my bugs ate all the sugars. Fairly dry and tart. I like the dryness, but it is a little more tart than i would like.

 

[TripleSixHoppia]

A Berliner Weiss with 1.5lbs/gal fruit ( blueberries, strawberries, raspberries, and cherries). I was going for the fruit juice Berliners that are all the South Florida hype, but i am guessing because i don't kettle sour my bugs ate all the sugars. Fairly dry and tart. I like the dryness, but it is a little more tart than i would like.

They are adding way more puree/juice than that and directly to the keg.

 

[nanobrew1]

They are adding way more puree/juice than that and directly to the keg.

gross


I find that weird/funny, as when I make my sodas I use about 0.6lbs to 1lb per gallon and get tons of fruit. I have heard some places using like 3lbs/gallon and that just seems too absurd to me.

 

[ChaQuiseman]

A Berliner Weiss with 1.5lbs/gal fruit ( blueberries, strawberries, raspberries, and cherries). I was going for the fruit juice Berliners that are all the South Florida hype, but i am guessing because i don't kettle sour my bugs ate all the sugars. Fairly dry and tart. I like the dryness, but it is a little more tart than i would like.

You could try halting fermentation before adding fruit next time. Cold crash, rack off of the yeast cake, dose with potassium sorbate and potassium metabisulfate. It doesn't always kill off yeast/bugs, but should deal them enough of a gut-punch to keep them from fermenting all of your fruit.

 

[More Betterness]

First lager attempt has turned out well beyond my expectations.. Fricken delicious Czech Pils.

 

[ChaQuiseman]

First lager attempt has turned out well beyond my expectations.. Fricken delicious Czech Pils.

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