New post a picture of your pint

[VikeMan]

Wow - that's pretty busy. Do all those players get along?

I'd say they do. Like in a (dirty) chai tea. We served it at a county brewfest and it ended up with a 4.2 untappd avg, so not too shabby I think.

For just a split second, I read that as “...clove, coriander, Dr. Pepper....” and it sounded like the weirdest dirty chai ever.

Well, we also served a Mountian Dew Sour (another club member's, not mine).

 

[Graham H]

Enjoying a HB strawberry rhubarb cider while mashing a blonde ale.

 

[CDS]

HB Orange Creamsicle IPA - 6.3% (recipe from HOMEBREW 4 LIFE)

 

[mattman91]

The beer kinda sucks but it does look pretty! NE style pale that I brewed as a first-run batch on a new system.

Looks beautiful. NEIPA is a bold choice for a first beer on a new system

 

[FugacityBrews]

Kölsch with Mandarina Bavaria.

 

[T Murph]

Ok not a pint but the wife won't allow glass by the pool. But a HB APA in a metal cup is pretty good on a Labor Day Weekend..

 

[jturman35]

Belgian Quad and easily the best beer I have ever brewed! Bottle conditioned and carbonation is spot on from start to finish.

 

[day_trippr]

Haven't used this glass in quite awhile (RIP, St. Joseph's Abbey Brewery) but fished it out of the back of the stemware shelf for a short creamy pour of my 11% ABV chocolate stout for a bed time snack.

Check out time isn't far away

Cheers!

 

[TandemTails]

My Vienna lager cleared up nicely

 

[skleice]

Gluten free Lavender Saison

 

[Dgallo]

Just tapped my Wet hopped Cold IPA with my homegrown hops.

Beer Name: Sweattah Wettah!
Style: Cold IPA
ABV: 7.8%
IBU: 58

Grainbill
-65 % Pilsner
-35% rice

Yeast: 2 packs of 34/70 run at 56*f for 6 days then raised to 64*f for clean up.

Hotside
-1 oz mosaic @20
-.5 oz Columbus @20

0.5 oz Columbus @ F.O.
O.5 oz mosaic @ FO

Whirlpool @ 160 for 30
13 oz fresh whole cone Columbus
10 oz of fresh whole cone cascade

Dryhop @ 56*f for 56 hours.
16.4 oz fresh whole cone cashmere
4 oz Mosaic t90

 

[Dgallo]

Gluten free Lavender Saison

How’d this come out for you. I’ve been working with lavender in my wild/saisons for the past few years and I’m really struggling to hit the right balance

 

[skleice]

How’d this come out for you. I’ve been working with lavender in my wild/saisons for the past few years and I’m really struggling to hit the right balance

I'm very happy with it. It has a pleasant lavender aroma and taste, but it does not punch you in the face. The yeast character and malt still come through nicely. I think I'm gonna enter it into a local comp.

I used .25 oz of culinary lavender added to a 180° whirlpool for a 3.5 gallon batch. I then also made a tincture a lightly dosed a couple of days before packaging.

 

[Dgallo]

I'm very happy with it. It has a pleas6 lavender aroma and taste, but it does not punch you in the face. The yeast character and malt still come through nicely. I think I'm gonna enter it into a local comp.

I used .25 oz of culinary lavender added to a 180° whirlpool for a 3.5 gallon batch. I then also made a tincture a lightly dosed a couple of days before packaging.

Maybe I need to try hotside additions. I’ve been using roughly your rate but dryhopping with it. This time I even toasted the lavender as my BIL (culinary trained chef) said it would soften that “soapy/perfumey” character. Even with the brett in there, it slaps you in the face

 

[Unicorn_Platypus]

"Dank Schwilly Stix" latest homebrew

Wheat IPA with Kaffir lime leaf, motueka hops, centennial cryo, and other spices

 

[day_trippr]

Another Juicy Bits beauty shot

[edit] I've been taking pics of my hazies every few weeks to see how stable their color is since I've revamped my dry-hopping approach plus adopting the addition of 1 tsp of Ascorbic Acid dissolved in 30ml of RO water in each keg prior to filling. Here is a shot of the first pour from this Juicy Bits batch back in mid-June with the same-batch shot from this evening.

Even with the advantage of daylight and the white railing projecting on the early shot the color is virtually unchanged after three months. And I can testify the character is as present as ever...

Cheers!

 

[SteveH aka shetc]

Bomb Throwing Disruption Monkeys mixed ferm beer

 

[lumbergh]

Voss Kveik wheat ale with cashmere and Amarillo

 

[day_trippr]

Just a handful of ounces - but it's the leftover 1.107 OG/1.023 FG chocolate stout that I hit with glucoamylase to see what would happen. And what happened was some 1.008 FG 13.4% ABV chocolate rocket fuel. Woof!

Brought a 32 oz PET bottle full up north, gonna get slammed into bed shortly

Cheers!

 

[Erik the Anglophile]

Obligatory work beer.
HB Pale Mild, about 3.4% abv.

 

[micraftbeer]

Rye IPA. No wheat or oats, and just Wyeast 1056. But it sure is hazy. And delicious.

 

[Erik the Anglophile]

Some more work done, have downed a bitter since and now a recreation of a 1885 Kirkstall mild, Chevalier, some brown malt and a bunch of cane sugar.
Open fermented and keg primed and kept "warm and flat" as all my beers.

 

[mattman91]

HB Oktoberfest

Go Irish!

 

[wsmith1625]

View attachment 829944

HB Oktoberfest

Go Irish!

Looks great. Perfect color and nice head of foam.

 

[mattman91]

Looks great. Perfect color and nice head of foam.

Thanks! The head stuck around too, which was nice

 

[Cheshire Cat]

my Moose drool clone.

 

[Ninoid]

Brown Porter.

 

[Erik the Anglophile]

Someone's short-pouring ya.

 

[mattman91]

HB German Pils.

This is one of my favorite beers I brew. Unfortunately, the keg is about to kick

 

[FugacityBrews]

Enjoying some cool weather with a session porter.