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Docod44

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I was clearing my cabinet of old grains and decided to brew something random out of leftover pale/Munich/biscuit/aromatic/honey malts + flaked oats, flaked wheat, and clear candi sugar. The result, a 4.3% malty Belgian-ish beer:
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ClaudiusB

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Nice looking head! I find that sooo important. Maybe I'll try some Carahell next time.
Cara hell is not required to make a nice looking beer. I never used cara hell for my beers.
My latest German Pils.
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MMP126

Lotsa Dude's Thumbs On Here...
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My 9th NEIPA. Double IPA (8.0% ABV) with Idaho 7 and Idaho Gem. 4.5oz in the WP, and 7.5oz in the dry hop. Went heavier on Idaho Gem cold side, and heavier on Idaho 7 on the hot side.

This one is pretty good. Maybe not my best, but top 2 or 3 for sure.

Took a lot of advice from this website. Did a soft crash before I dry hopped. Used the normal recommended amounts of hops. Lots of amazing info on here.

Still some issues. There is still a hop burn, and this has been kegged for about a month. It has definitely subsided over time, but it is still there. Its a bit off putting, but not too bad. Maybe my DH was a little big?

Also, and my biggest issue with NEIPA so far, I cannot get the juiciness I am after in the FLAVOR. The aroma on my beer is absolutely out of this world. This beer smells like orange/peach/pineapple juice. On par with the best I have ever had. But the flavor is lacking, and a think a lot of it sits behind the bitterness and burn that is in the beer.

It got rave reviews from my buddies, but not really great from me. Still a work in process...

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Docod44

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BierMuncher's Centennial Blonde. This one marks a lot of firsts for me: my first beer brewed with homegrown hops, my first kegged beer, my first fermentation chamber-controlled beer, my first gelatin-fined beer. All in all it feels great to be out of the bottling game, I have a feeling this keg will kick fast.
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Docod44

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Märzen (sorry for potato quality). My first lager-style, I used 34/70 @ 53℉ for a week, then slow rise to 60℉ over another week where I kept it for a week before cold-crashing for another week. If you've kept track, that's grain to glass in 4 weeks. I could have let it lager for longer but I couldn't wait!
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