New post a picture of your pint

[deadwolfbones]

Nice write up. Enjoyed the read, thanks

Glad to hear it, thanks for reading!!

 

[day_trippr]

Juicy Bits clone...

Cheers!

 

[Home_alone1]

 

[Ninoid]

First bottle from new batch of Saison

 

[day_trippr]

My latest batch of the Julius clone now on tap...

Yeah, it looks hella close to Juicy Bits. I love neipas and keep three on tap!

Cheers!

 

[AF1HomeBrew]

View attachment 616325

Finally carbonated

I bought that Lager book on Amazon about 2 weeks ago for $7-8. Very nicely designed book.

 

[hopkincr]

HB Mid-day Meal (Lunch Clone)

 

[arsenic]

Only a week in the bottle and just enough carbonation to be really good! This is my first homebrew since I first tried over 20 years ago. Back then, my beer sucked so I never stuck with it. This is a Brewers Best kolsch extract kit and came out not half bad! There is some odd off flavor that I can't quite place. But still very drinkable. Super excited about this [emoji16]

 

[deadwolfbones]

Finally tapped my no-boil NEIPA: https://brew4fun.wordpress.com/2019/03/24/lazy-haze/

Long story short, it's awesome.

 

[arsenic]

Another kolsch after bottling a couple other batches I had fermenting. I definitely want to get into kegging. This was too much like work haha

 

[jammin]

@deadwolfbones - great shot, looks delicious

 

[TwistedGray]

la Ville Rose

 

[Leapsandbounds]

A Sierra Nevada Pale Ale clone. I dry hopped mine which made it easy to differentiate when I did a triangle test. Regardless, I really like this clone attempt.

 

[Ninoid]

First glass of Session Wheat Ale

 

[day_trippr]

Got my Galaxy neipa carbed up and on tap. Yummy!

Cheers!

 

[Mikeja1540]

Got my Galaxy neipa carbed up and on tap. Yummy!


View attachment 619861

Cheers!

Hi, Could I have the recipe? Love the color. I do partial mash

 

[day_trippr]

Soitenly!

Crush must've been a bit tighter than usual on that batch...

Cheers!

 

[Schlenkerla]

Pecan Smoked Alt!

 

[PadraigJ]

A Pale Ale, Citra dry hopped.

 

[Shackleford_rusty]

Imperial Stout, 12% with home toasted oak chips soaked in whiskey for 30 days. Roasty, burnt chocolate, slight sweet vanilla oakiness and whiskey warmth.

 

[Craigmn]

Trio of the same saison with different yeasts and an amber lager

 

[Schlenkerla]

View attachment 620230View attachment 620231
Trio of the same saison with different yeasts and an amber lager

Love that tall glass.... Classic Kolsch.

 

[garzlok]

Cream Ale and a Chocolate Peanut Butter Stout as a night cap.

 

[hopkincr]

HB Coffee Milk Stout. Was a bit harsh at the beginning, but has mellowed nicely. Based on the Left Hand Milk Stout recipe and just threw in the leftover coffee from the brew morning.

 

[Schlenkerla]

Another Pecan Smoked Alt.

 

[brewbama]

Another Pecan Smoked Alt.View attachment 620704

Sounds great! I’d like to get a recipe for that one. Mind sharing?

 

[Schlenkerla]

Sounds great! I’d like to get a recipe for that one. Mind sharing?

It's gonna be hard to replicate unless you smoke and roast your own grains. Then spund.

Single infusion mash 60 minutes.

5lbs pale malt
5lbs pecan smoked pale malt.
1/2 lb slow roasted pale malt.

2 oz Mt Hood @60 minutes.

Pitching S-05. Using normal fermentation temp of 65F.

This beer is spunded at 20psi at 64F.

Spunding is a cool and fast way to carb your beer. I started the spund on the 4th day after pitching. It finished up in the keg.

That's why you get a killer head. It's so dense and stays that way all the way down the glass. Short of sucking the foam.

I smoke my own grains and roast them too. These roasted grains were done with popcorn popper or stir crazy popper for 30 minutes. It gives the beer a very nice roasted taste. I was expecting a darker color but that's what comes with experimenting.

I'll post my thread on smoking, roasting and toasting here in a bit.

https://www.homebrewtalk.com/forum/index.php?threads/637254/

 

[Genuine]

Finally tapped my no-boil NEIPA: https://brew4fun.wordpress.com/2019/03/24/lazy-haze/

Long story short, it's awesome.

Just read your post about this one. What sort of ppm did you achieve with 2g of CaCl? I’m going to be kegging an NEIPA today and used 3:1 CaCl to CaS04. Interesting read! Cheers!

 

[deadwolfbones]

Just read your post about this one. What sort of ppm did you achieve with 2g of CaCl? I’m going to be kegging an NEIPA today and used 3:1 CaCl to CaS04. Interesting read! Cheers!

To be honest, that was a stab in the dark. I don't know the ppm already in the DME, but I assumed it was fairly balanced, so I just added more CaCl2 to make sure the balance was on that side.

It would def be interesting to send the finished beer into Ward Labs and find out how it stacks up to Julius or whatever.

 

[brewbama]

It's gonna be hard to replicate unless you smoke and roast your own grains. Then spund.

Single infusion mash 60 minutes.

5lbs pale malt
5lbs pecan smoked pale malt.
1/2 lb slow roasted pale malt.

2 oz Mt Hood @60 minutes.

Pitching S-05. Using normal fermentation temp of 65F.

This beer is spunded at 20psi at 64F.

Spunding is a cool and fast way to carb your beer. I started the spund on the 4th day after pitching. It finished up in the keg.

That's why you get a killer head. It's so dense and stays that way all the way down the glass. Short of sucking the foam.

I smoke my own grains and roast them too. These roasted grains were done with popcorn popper or stir crazy popper for 30 minutes. It gives the beer a very nice roasted taste. I was expecting a darker color but that's what comes with experimenting.

I'll post my thread on smoking, roasting and toasting here in a bit.

https://www.homebrewtalk.com/forum/index.php?threads/637254/

Thanks. I may try smoking my own grains.

FWIW: you don’t have to spund to get awesome long lasting foam

View attachment 621021