New post a picture of your pint

[rmr9]

British bitter pulled through my beer engine!

 

[jturman35]

British bitter pulled through my beer engine! View attachment 658669View attachment 658670

How does this cask deal work? I know it’s widely used overseas a good bit.

 

[rmr9]

How does this cask deal work? I know it’s widely used overseas a good bit.

I just use a 5 gallon cubitainer carb to 1.2 volumes. Connect the spigot on the cubitainer to a check valve to stop back flow and run a tube through to the engine. Cubitainer collapses as you draw beer out so low risk of oxidation and no need for external CO2

 

[hopkincr]

HB Centennial Blonde

 

[Ninoid]

Trappist Dubbel

 

[user 263363]

Testing my dark mild for carb. Needs another week or so.

 

[bkboiler]

View attachment 657206 First time making an English bitter. I've never accomplished the creaminess of this head before but definitely want to replicate. It's velvet.

That looks awesome, would u mind sharing the recipe, please?
How would you compare to a commercial brew? Like Bass or Tetley's?

 

[brew703]

Munich Dunkel. Brewed 10/26, bottled conditioning since 11/7.
First time brewing this style. Needs a bit more carbonation.

 

[Gozie Boy]

View attachment 657206 First time making an English bitter. I've never accomplished the creaminess of this head before but definitely want to replicate. It's velvet.

Most awesome. This looks like a nitro pour, no?

 

[bkboiler]

Munich Dunkel. Brewed 10/26, bottled conditioning since 11/7.
First time brewing this style. Needs a bit more carbonation.

I just kicked a keg of Jamil's Munich Dunkel recipe. Turned out really well. It's one of my favorite styles.
Looks good!

 

[Michael Basham]

Most awesome. This looks like a nitro pour, no?

This actually isn't a nitro pour but behaves a lot like one. The only thing I can think of would be the grain bill. Either way I'm not complaining.

 

[Michael Basham]

That looks awesome, would u mind sharing the recipe, please?
How would you compare to a commercial brew? Like Bass or Tetley's?

Sure thing:

5.5 gal.
1061 OG
1019 FG
5.54 ABV
40 IBU
17 SRM

9.5 lb. Thomas Fawcett Maris Otter Malt (2.3L - 3L)
1 lb. Bairds Medium Crystal Malt (50L - 60L)
.5 lb. Thomas Fawcett Pale Chocolate Malt (185L - 250L)

1 oz. Challenger
1 oz. East Kent Goldings
1 oz. Fuggles

Fermented @ 63F with Wyeast 1968 London ESB

A few notes: I kept the grain bill pretty simple since it was my first attempt and was more concerned with getting the fermentation right since I've had difficulties with British yeast in the past. I would make some changes to the grain bill for the next attempt. The result was malty on the front with a dry and bitter finish - so not totally inappropriate I guess but I would've liked a bit more balance throughout instead of one then the other.

 

[jturman35]

I have never used pale Choc but my next bitter will shoot for 3% Choc for color. Looks like a good recipe!

 

[Michael Basham]

I have never used pale Choc but my next bitter will shoot for 3% Choc for color. Looks like a good recipe!

It was my first time using it. Good luck! Hope to hear about your results.

 

[Gozie Boy]

This actually isn't a nitro pour but behaves a lot like one. The only thing I can think of would be the grain bill. Either way I'm not complaining.

Even more awesome. I went back a ways to look but may have missed it, would you mind sharing your recipe?

 

[bkboiler]

Thanks @Michael Basham !

Recipe looks awesome! Are the hops Challenger @60 and rest at 0 mins? What's your water like?

 

[jturman35]

It was my first time using it. Good luck! Hope to hear about your results.

Actually I meant to say 3oz pale Choc for color not 3%. Other than that I have brew basically the same thing you posted above with great results.

 

[Michael Basham]

Thanks @Michael Basham !

Recipe looks awesome! Are the hops Challenger @60 and rest at 0 mins? What's your water like?

I did 1 oz. Challenger @ 60, .5 oz. EKG @ 30, .5 oz. EKG & 1 oz. Fuggle @ 5.

The water in my area is fairly consistent and also pretty neutral so I added salts to achieve:

100 ppm Ca
50 ppm Cl
175 ppm SO4
And I believe I had ~5.4 mash pH.

I'm relatively new to water adjustments so this could definitely be changed. What I will say is that with the 100 ppm Ca along with pretty low carb (~2.2 volumes I think) made the body and head thick and creamy. I might play with the Cl & SO4 next time.

 

[gosolo]

Fresh sourdough bread and a nice IPA. I’m really loving this retarded life...I mean retired life!

 

[Ninoid]

American Wheat Ale

 

[ClaudiusB]

My last coffee breakfast beer, bad start of the year.

 

[user 263363]

Pumpkin beer that’s been in the bottle right at 4 months now.

 

[deadwolfbones]

Just posted tasting notes for my BBA coconut-vanilla pastry stout (~13.3%), a year after I brewed it. What a beautiful beer this one is.

 

[JugDog]

65 degrees in January and a Vienna lager on the back deck

 

[Frogster762]

Fresh from the tap : Fruit Bazooka IPA

 

[jturman35]

 

[Gozie Boy]

My newly minted Dark Corner ESB awaited me after a glorious round of 84 from the tips today!

 

[user 263363]

Checking carb on my dark lager. Not there yet but once it’s carbed up and lagers for awhile I believe it will be excellent.

 

[Dgallo]

HB Imperial Milk Stout brewed with Toasted Coconut, Cocoa Nibs, Coffee and Vanilla Beans, ABV 9.7%. Definitely my best stout ever, each component comes through

 

[Bklmt2000]

My latest Oktoberfest: