New post a picture of your pint

[MaxStout]

CPJ (Carbonated Prison Juice) w/ a blood orange ......View attachment 762019

That looks refreshing. Got a recipe?

 

[TandemTails]

Mexican Chocolate Stout 6%. Stout with chocolate, chili peppers, vanilla, and cinnamon.

Looks delicious! Driving to Asheville, brb

 

[225]

Looks delicious! Driving to Asheville, brb

Thanks! Come on over!

 

[JaggersBrewingCo]

Rye Irish Stout!

 

[Ninoid]

American IPA.
Galena for bitterness and Columbus for aroma.

 

[ThenFalcon]

Belgian Pale Ale

 

[Gthurner]

a classic Märzen fermented with the Weihenstephan W120

 

[Just_another_drunkard_666]

not as red as I hoped red ale. Good though

 

[Just_another_drunkard_666]

loral amarillo hazy. Very nice Saturday morning.

 

[CDS]

.

 

[Dgallo]

Collective Arts IPA No. 20 - “Citra Four Ways” - Citra, Citra Cyro, Citra Incognito, and Citra Spectrum. 6.5%.
View attachment 764162

I think you’d be better posting that in this thread What are you drinking now?
This one is for homebrews and the link is for any beer you’re drinking, Homebrew or commercial.

 

[CDS]

I think you’d be better posting that in this thread What are you drinking now?
This one is for homebrews and the link is for any beer you’re drinking, Homebrew or commercial.

Right. That's the one I meant to post it to. Thanks.

 

[Roxhambrewshed]

Burlington Beer Co.'s Elaborate Metaphor.. some hoppy goodness

 

[Roxhambrewshed]

Burlington Beer Co.'s Elaborate Metaphor.. some hoppy goodness

Oops I made the same mistake too!!

 

[Scottyward]

First Schwarzbier. Happy with the product.

 

[Gthurner]

Belgian triple, extra red

 

[corkybstewart]

It's a half pint now

 

[GoodTruble]

A Tripel I brewed in November but just now hitting it's stride.......

 

[GoodTruble]

@MaxStout - I've never heard of a Red-X Smash. That's great. Adding it to my future brew list.

 

[user 263363]

My Helles lager. The first beer I fermented and served from the same keg. I’m liking the results.

 

[Casperbrewer]

Tart apple amber. 6.6% 30ibu can conditioned with apple juice

 

[CDS]

Just tapped my keg of Kolsch. Came in a bit higher than I wanted at 5.8% but still a nice way to start spring.

 

[monkeymath]

A pale lager inspired by Czech brewing, made from local (that is, Bavarian) ingredients.

Not as good as it sounds, though

 

[GoodTruble]

SMASH Vienna Lager (with Northern Brewer & Bohemian Lager yeast). Very tasty and refreshing.....

 

[lumbergh]

SMASH Vienna Lager (with Northern Brewer & Bohemian Lager yeast). Very tasty and refreshing.....

View attachment 765685

I've made that with us05 or s- 04 a long time ago.

 

[Drewch]

Dead-simple grisette:

100% Briess Wheat DME
French Strisselspalt to 18 IBU
BE-134

2-weeks primary at 18°C
2-weeks bottle conditioned

1.037 OG
1.004 FG

 

[Drewch]

And somewhat less simple, poor man's pseudo-lambic: Hoi Polloimbic

45% Pale ale malt, 45% raw wheat, 10% sugar, Styrian Golding + Strisselspalt to 10 IBUs.

1-month primary with PhillySour (1g/L)

Then 2-months with Funk Weapon #2 on about 250g/L of local ripe plums & local sour plums.

Bottled about three months ago.

 

[monkeymath]

And somewhat less simple, poor man's pseudo-lambic: Hoi Polloimbic

45% Pale ale malt, 45% raw wheat, 10% sugar, Styrian Golding + Strisselspalt to 10 IBUs.

1-month primary with PhillySour (1g/L)

Then 2-months with Funk Weapon #2 on about 250g/L of local ripe plums & local sour plums.

Bottled about three months ago.

View attachment 766213

Sounds and looks fantastic! I'm meaning to brew up a simple rhubarb (currently in season in my neck of the woods) sour with PhillySour, but I'm unsure about the acidity of the final product. Rhubarb contains rather harsh oxalic and malic acid and I want to make sure the beer comes out smooth.

I suppose you added the sugar following the general advice of adding glucose to increase acidity? Did the beer come out very sour? What was your OG?

 

[Drewch]

I suppose you added the sugar following the general advice of adding glucose to increase acidity? Did the beer come out very sour? What was your OG?

Yes and moderately tart. I'm thinking of bumping the sugar a little on the next batch to try to increase acidity. I don't trust the calibration on my pH meter; so I can't tell you objectively how acidic it got.

Started at 1.048 and finished at 1.010. But I'm not sure how to account for what the plums added.

 

[CDS]

My latest APA. Taking a break from cleaning up after a long brew day.