New post a picture of your pint

[irunxcjm]

American brown/amberish. Free State Ad Astra clone. A little roasty and very tasty!

 

[Beerstein]

My Irish red has cleared nicely.

 

[Beermeister32]

Here’s a shot of my Kulmbacher Vollbier, brewed 1/30/21. 5.7 ABV, 18.4 IBU. Lagering this long really improves things. Great lacing!

 

[Punx Clever]

Another pour of Dunkelnacht... A dark Doppelbock.

 

[Brewin’&Qin’]

Ok, not the best picture, but this is probably the best beer I have ever had. i Just got back in the brew game earlier in the year. I brewed a extract IPA which was good, and finished brewing and bottling a Saison partial kit from Bobby at Brewhardware. Shortly after bottling the beer, after a few months of test found out I needed to have my Aortic Valve replaced. Yep open heart surgery. I have to say OHS is no joke, and the recovery is no joke. I was out of brewing or consuming for a while. Seven weeks out of surgery had best family friends over (first thing I had done since two weeks before the surgery). Poured the Saison. Wrong glass used as well, sorry. Both me and my buddy it was really good. For me, because of everything else the past 3 months it was the best beer I have ever had. I am still a few weeks away from getting back to brewing. Spending so much time just reading and getting to know more of the hobby and more of you guys I see AG brewing in my future. Sorry for the long reply, but was hard to shorten and wanted to share since I also read threads on this site 2-3X daily and loving everything I am learning. Thanks for listening.

 

[Brewin’&Qin’]

With pic.

 

[monkeymath]

Another pour of Dunkelnacht... A dark Doppelbock.

May I ask how you came up with that name?
It doesn't make much sense per se (as a word), but it's a fun name.

 

[rmr9]

May I ask how you came up with that name?
It doesn't make much sense per se (as a word), but it's a fun name.

Translates from German to “dark night” so I assume the name refers to the beer being a dark doppelbock

 

[monkeymath]

Translates from German to “dark night” so I assume the name refers to the beer being a dark doppelbock

Well, yes and no. It doesn't really translate to anything because it is not actually a word. "dark night" would be "dunkle Nacht". The German language allows composition of nouns, but not attaching adjectives to nouns. There is a noun "Dunkel" (uppercase), which means "the dark", but still "Dunkelnacht" doesn't make much sense because it would be "the dark's night". You could say "Nachtdunkel", "the night's dark", though.

In a more poetic context you will sometimes find the attachment of an adjective to a noun to build a name - but not actually word-, such as "Finsterwald" ("finster" being another word for "dark", "Wald" meaning "forest"). And it just so happens that there is a book titled "Dunkelnacht" set in the last days of nazi Germany. Hence my question about the name's origin.

 

[Dgallo]

Honebrewed German Altbeir with Saaz and Hallertau Mitt. - Abv: 5.6%

 

[okiepc]

Did not notice the happy little guy until I reviewed my pictures, he looks like he approves or is thirsty. This glass is I know at least 65-70 years old or older, I use it with care.

 

[Ninoid]

APA with M12 kveik yeast.

 

[Punx Clever]

*Snip*

The correct answer is that I'm an American with a terribly limited "fluency" in German.

And I like how it sounds. And how its label looks. And how it relates to my work.

(Disclaimer, artistic liberty will be taken at my brewery)

 

[Punx Clever]

I'm working on a thing this weekend...

For the record, that beer is called "Cosmic Monkey", and it's a RIS with caramelized nanner's.

Yes, I know the Russians sent up a dog first, and American' we're more partial to monkeys, but damnit man, artistic licence!

 

[Bill B]

My chocolate stout

 

[GoodTruble]

Last days of summer Wheat......

 

[BrewMan13]

Irish red:

 

[Bill9000]

 

[BrewChem]

English Mild

 

[Young Brewing]

Hibiscus Saison with lemons & lingonberry

 

[HoppyHaze]

Nothing special for most but to me this was my first home brew. Fresh squished IPA

 

[Noob_Brewer]

Nothing special for most but to me this was my first home brew. Fresh squished IPA

Congrats man! Welcome to the hobby!

 

[HoppyHaze]

Congrats man! Welcome to the hobby!

Thanks, it’s been an absolute blast. I enjoy the process and science, and can’t wait to start exploring more ingredients and types!

 

[monkeymath]

Thanks, it’s been an absolute blast. I enjoy the process and science, and can’t wait to start exploring more ingredients and types!

Welcome on this endless journey! Enjoy the ride!

 

[DBhomebrew]

Nothing special for most but to me this was my first home brew. Fresh squished IPA

Drinking a pint of your own homebrew is very special indeed.

 

[jwalk4]

Did my first purged closed transfer. Check out the quality of my head!

 

[Toxxyc]

My pseudo pilsner, unfined. Made with extra pale malt, some melanoidin for colour (admittedly a bit too much) and some dextrin for head retention. SAB T90 hops at 60 minutes for 23 IBUs, and some Perle and Saaz at flameout. No-chill, poured into fermenter and fermented with S-04. This beer ended up being "forgotten" at 10°C after fermentation (life happened) and the outside of the fermenter grew mold like crazy. I had little hopes for it, but ended up kegging it after tasting a sample which actually tasted fine. It sat in the keg (unfined) for 2 months before producing this crystal clear beer that went down REALLY well.

 

[GoodTruble]

My "Third & Whatever" Red Season Ale

(Go Chiefs!)

 

[jwalk4]

(Go Chiefs!)

Well, at least your beer looks great!

 

[GoodTruble]

My pseudo pilsner, unfined. Made with extra pale malt, some melanoidin for colour (admittedly a bit too much) and some dextrin for head retention. SAB T90 hops at 60 minutes for 23 IBUs, and some Perle and Saaz at flameout. No-chill, poured into fermenter and fermented with S-04. This beer ended up being "forgotten" at 10°C after fermentation (life happened) and the outside of the fermenter grew mold like crazy. I had little hopes for it, but ended up kegging it after tasting a sample which actually tasted fine. It sat in the keg (unfined) for 2 months before producing this crystal clear beer that went down REALLY well.

Man. That beer is a survivor. What was your no-chill method?