New post a picture of your pint

[Ninoid]

Belgian Golden Ale

 

[huangsq]

new guy to IPA brewing

 

[jdauria]

Latest Altbier, Little darker than I wanted it, but nice and red when held to light. Will cut back Carafa Special II from 4 oz to 2 next time.

 

[jdauria]

And a Kolsch also on tap. Just starting to clear after a few pours from the keg.

 

[Noob_Brewer]

HB NEIPA: 7.7%, went with a new hot side combo. Instead of a solid Columbus/cascade mix, I went with Waimea (all late boil additions) and cascade/cascade lupomax in WP. Hydro sample came out nice and tropical with a lil resinous feel from the Waimea which I wanted. dry hopped for a tropical leaning pineapple vibe with el dorado, vic secret, and Citra LUPOMAX. Not quite fully matured yet but I dig it. Nice tropical with some nice true hop with resin vibe and pineapple on the back of the swallow. Kind of surprised the Waimea carried all the way through. Pretty happy with this one.

 

[mattman91]

Recently tapped a new IPA. Not bad. Not bad at all.

 

[mattman91]

HB NEIPA: 7.7%, went with a new hot side combo. Instead of a solid Columbus/cascade mix, I went with Waimea (all late boil additions) and cascade/cascade lupomax in WP. Hydro sample came out nice and tropical with a lil resinous feel from the Waimea which I wanted. dry hopped for a tropical leaning pineapple vibe with el dorado, vic secret, and Citra LUPOMAX. Not quite fully matured yet but I dig it. Nice tropical with some nice true hop with resin vibe and pineapple on the back of the swallow. Kind of surprised the Waimea carried all the way through. Pretty happy with this one.

View attachment 781154 View attachment 781155

Sexy.

May I ask your grain bill?

 

[Noob_Brewer]

Sexy.

May I ask your grain bill?

Well considering you called me sexy, I guess I need to put out right? err, perhaps you were calling the beer sexy lol. Anyways, here it is:

62.5% (12.5lbs) 2 row - rahr
20% (4lbs) Spelt - best maltz
10% (2lbs) malted oats - thomas fawcett
7.5% (1.5lbs) carafoam - weyermann

My OG was 1.075 and FG was 1.016. Ive been targeting 1.015-16 lately and like the results. I really like the ~7.7% ABV with this grain bill a lot. For me its the sweet spot for this style. Great mouthfeel without being chewy or heavy. It drinks like a standard strength beer, not a double at all.

Ive pretty much been using this grain bill for a while and making small tweaks to it such as upping the carafoam from 6% to 7.5%. Im sure if you don't have spelt, white wheat would be totally fine. I just think that spelt is "fluffier/pillowier" when you get to ~20% of the grain bill compared to white wheat. For me, I have also been preferring having the wheat being favored over the malted oats in general.

Enjoy!

 

[mattman91]

Well considering you called me sexy, I guess I need to put out right? err, perhaps you were calling the beer sexy lol. Anyways, here it is:

62.5% (12.5lbs) 2 row - rahr
20% (4lbs) Spelt - best maltz
10% (2lbs) malted oats - thomas fawcett
7.5% (1.5lbs) carafoam - weyermann

My OG was 1.075 and FG was 1.016. Ive been targeting 1.015-16 lately and like the results. I really like the ~7.7% ABV with this grain bill a lot. For me its the sweet spot for this style. Great mouthfeel without being chewy or heavy. It drinks like a standard strength beer, not a double at all.

Ive pretty much been using this grain bill for a while and making small tweaks to it such as upping the carafoam from 6% to 7.5%. Im sure if you don't have spelt, white wheat would be totally fine. I just think that spelt is "fluffier/pillowier" when you get to ~20% of the grain bill compared to white wheat. For me, I have also been preferring having the wheat being favored over the malted oats in general.

Enjoy!

Awesome, thanks!

 

[burning2nd]

some sort of lager

 

[CDS]

Kicking off Autumn with an HB brown ale.

 

[Drewch]

Dandelion Amber Saison (Saison au Pissenlit?)

3.5% ABV, 24 IBU, 1 sachet / L of Dandelion Tea

 

[mattman91]

Kicking off Autumn with an HB brown ale. View attachment 781790

Yum. I’ll be brewing a brown ale next weekend

 

[zchan]

Maris otter and mosaic SMASH pale ale.. wound up looking like a hazy IPA, likely because I used imperial citrus. Delicious!

 

[Drewch]

“Zamber Saison” «Saison Zambrée»

4% ABV, 45 IBUs of Zamba hops, SafAle BE-134 yeast

 

[Dgallo]

Just tapped my latest beer!

Homebrewed Wet Hopped pale ale with my homegrown Columbus hops - ABV: 5.8%. It truly is a thing of beauty and two years in the making (didn’t get enough hops last season)

 

[SlobberinDog]

My experimental amber lager. Almost perfection, gonna up the IBU on the next batch for a bit more bitterness and aroma.

 

[SlobberinDog]

Pisswasser American light lager turned out absolutely beautiful!

 

[bike2brew]

Dead Ringer extract IPA, ABV ~ 6.83%

 

[FugacityBrews]

Czech pale lager - 4.5% ABV

 

[SlobberinDog]

Czech pale lager - 4.5% ABVView attachment 784167

That turned out gorgeous!

 

[TandemTails]

Festbier - Smooth with very subtle malt flavors. Hallertau hops and 34/70 yeast. Extremely easy drinking for 6% ABV

Munich Dunkel - Nice balance of maltiness with dark chocolate and toast flavors. Used yeast harvested from the Festbier for this one. 4.6% ABV

 

[SlobberinDog]

Had to show off the logo on the yeti! Meeting with realtor next week for the storefront .. going pro boys.

 

[Hurphy]

HB cascadian black ale. My recipe.

 

[Drewch]

Historic Porter adapted from Ron Pattinson.

 

[actionjackson905]

Bohemian Pilsner. 4.4%

 

[BrewMan13]

Been meaning to post these for a bit. Lithuanian farmhouse ale and Belgian strong dark ale.

 

[FugacityBrews]

3 weeks on, the czech pale lager has really cleared up quite a bit!

 

[Cellar_Dweller]

Pumpkin Pie Ale, served on nitro at 40 psi. Aged for 1 year. 10.5% ABV. Delicious.

 

[SlobberinDog]

Pumpkin Pie Ale, served on nitro at 40 psi. Aged for 1 year. 10.5% ABV. Delicious.

Jesus that sounds good! Send some my way!

 

[bracconiere]

damn now that i have 100MB, they almost had me with the store bought thread...

 

[HM-2]

HB Bretted Belgian pale. An attempt to save a total disaster that I believe suffered from some serious autolysis during our 40°C heat wave whilst under 10PSI.

Worked incredibly well. All of the marmite flavour has gone, now it's mildly funky with some cidery dry and slightly overripe apple and pear. Actually might be one of my favourite beers I've brewed recently, and evidence that almost nothing is un-saveable.

 

[Dgallo]

HB cascadian black ale. My recipe.

I don’t brew mine a lot, maybe only once every 12-18 months but I’m a huge fan of the style.

How do you approach it? An ipa that’s only black in color or do you look to get some roast/chocolate in the charavter?

 

[Dgallo]

3 weeks on, the czech pale lager has really cleared up quite a bit!
View attachment 785520

Looks great. You should look up “slow pouring” your beer has the foam formation that it would absolute climb.

 

[bike2brew]

New Stout Ale, approximately 8.5% ABV. 28 days kettle to keg. Have a couple 6's set back for bottle conditioning.

 

[mattman91]

I made a collaboration beer with a buddy of mine who roasts coffee. This is a brown ale, and my oh my, it is tasty!

 

[505-Brewer]

“Zamber Saison” «Saison Zambrée»

4% ABV, 45 IBUs of Zamba hops, SafAle BE-134 yeast

View attachment 782530

Tell me more. How were these hops w Saison yeast?

 

[Drewch]

Tell me more. How were these hops w Saison yeast?

I like it. It's got a session-strength Tank 7 vibe -- American hoppy and Belgian peppery.

This version was extract; I'm going to work on perfecting an all-grain version.

 

[505-Brewer]

I like it. It's got a session-strength Tank 7 vibe -- American hoppy and Belgian peppery.

This version was extract; I'm going to work on perfecting an all-grain version.

Cool. Im a big fan of hoppy Saisons! Do the hops give you the descriptors they claim? Peppery mango pineapple sounds great to me.

 

[Drewch]

Cool. Im a big fan of hoppy Saisons! Do the hops give you the descriptors they claim? Peppery mango pineapple sounds great to me.

I get more peppery than fruity ... but this was my first use of them; so it's possible the peppery-ness from the yeast reenforced that aspect.