New post a picture of your pint

[bstacy1974]

House Amber.

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[bstacy1974]

Sorry, bad photo. Try this one.
House Amber

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[PJoyce85]

A bourbon barrel-aged RIS. Very smooth for being so young. It is only about 2 months old.


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[brewbama]

Belgian Wit




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[DrBrew809]

Here's my Fuller's London Porter clone. Great taste! That's why I love dark ales.

 

[thegreatmaibockaddict]

This is what an all Thomas Fawcett Maris Otter brew looks like

 

[Thesomeguy]

Vanilla Porter. It was like drinking vanilla ice cream, 5 gallons only lasted me a week (had a bit of help from friends)

 

[KidLightning]

Here is a wheat wine I brewed for a competition and sampled Tuesday night. It was a little boozy, but not hot, and it's still relatively young (I brewed it the first chance I had after hearing about the competition).

Ingredients: 60% American Wheat & 40% 2-row, mashed at 152; hopbursted with equal amounts of Centennial & Amarillo at 20 minutes and 7 minutes; fermented with Wyeast 2565 (Kolsch).

Pitched and started fermentation at 60, then ramped up 2 degrees every other day to get to 70. Let it sit at 70 for 2 days, then slowly lowered the temp down to 36 over the course of 4 days. Cold-conditioned at 36 for 36 days, then bottle conditioned for 3 weeks.

Estimated 9.75% ABV and 50 IBU.

 

[DSmith]

1/2 Liter of Apfelwein

 

[DrBrew809]

1/2 Liter of Apfelwein

View attachment 177643

Love your beer so crystal clear....mine, could not get them half of yours in clearness speaking.

 

[DSmith]

Love your beer so crystal clear....mine, could not get them half of yours in clearness speaking.

Not beer, https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/

I like using gelatin if I want beer that clear

 

[ChuBru]

Yet another DIS

 

[ChuBru]

All Mosaic IPA

 

[evetsz]

My first brew it is a NB caribou slobber. Turned out good.

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[KidLightning]

All Mosaic IPA

Yum! I did an all Mosaic IPA fermented 100% with Brett Brux Trois this summer, and it was fantastic. Fruity (in a good way) and complex with a nice dry finish. I plan to make that again this year.

 

[DPS412]

just came home to this beauty

 

[Laszlo]

Cascade Doubble IPA 8% made with melted snow.

 

[Laszlo]

Head shot...

 

[ChuBru]

Yum! I did an all Mosaic IPA fermented 100% with Brett Brux Trois this summer, and it was fantastic. Fruity (in a good way) and complex with a nice dry finish. I plan to make that again this year.

Thats awesome...How long did you let it go for?

 

[BSdanny]

RUSSIAN IMPERIAL STOUT AGED WITH MAKERS MARK SOAKED OAK SPIRALS YUMMY!


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[Titan88]

View attachment 178010
RUSSIAN IMPERIAL STOUT AGED WITH MAKERS MARK SOAKED OAK SPIRALS YUMMY!


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I'm gonna have to give that a try. I love Maker's Mark!

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[DSmith]

English Barleywine. Carbonation check at about 4 months.

 

[Titan88]

English Barleywine. Carbonation check at about 4 months.

View attachment 178302

That looks amazing! I'll have to give my imperial stout a carb check, just for good measure.

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[mcbaumannerb]

A sample of my BDSA - three months on figs, just added some oak & white ash honeycomb for six weeks. Then il pitch some more yeast and bottle condition for nine months. This should be a gem a year from now.

 

[ChefRex]

Mad Elf clone.

 

[timmy7649]

My vanilla porter and harvest ale

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[timmy7649]

Pale ale with dinner

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[KidLightning]

Pale ale with dinner

Are those the pretzel rolls from Costco? If so, I love those things!

 

[KidLightning]

Thats awesome...How long did you let it go for?

Just normal ale fermentation time, about 3 weeks, at ~70 degrees ambient temperature.

Recipe

Type: Extract
Batch size: 3.25 gallons
Boil size: 3.5 gallons
Boil time: 20 minutes
OG: 1.070
FG: 1.007
ABV: 8.5%
IBU: 68

4 lbs. extra light DME
1 lbs. wheat DME
1 lbs. American C60 (steeped in gallon water for 1 hour starting at 165)
0.75 oz Mosaic (12.5% AA) @ 20 min
2.25 oz Mosaic (12.5% AA) @ 7 min

Dry hop:
0.5 oz Mosaic (12.5% AA) for 8 days
0.5 oz Mosaic (12.5% AA) for 4 days

Here's the yeast: http://www.whitelabs.com/yeast/wlp644-brettanomyces-bruxellensis-trois

 

[KidLightning]

Here is my American Barleywine. Brewed about 9 months ago, and bottled in October. I tried one after 6 weeks of bottle conditioning and it was carbed but still pretty harsh. 2.5 months later and it's mellowed considerably, but needs some time to age still.

If I remember correctly, the grain bill was 70% pils and 30% munich (I did a parti-gyle with 1/3 this and 2/3 German dampfbier) and the hops were loosely based on Troegs' Nugget Nectar. Fermented with US-05, this is around 12% ABV and 100+ (theoretical) IBU.

I only got 12 bottles total so I don't plan to try it again until maybe next fall, and will have 2 bottles a year for the next 5 years.