New post a picture of your pint

[LuukGx]

Cool! I've done a similar process for the raspberries, getting those couple extra points. For the hibiscus addition on my Honey Hibiscus Saison on monday, i'm thinking of adding 3.5 oz at flameout (11 gal batch) and then using 4 cups of hibiscus tea for my gelatin addition during the cold crash.

 

[BrewMan13]

Gruit inspired stout (technically it does have a small amount of hops):

 

[Brownyard]

Coco-Coconut Porter

 

[Harleybrew32]

HB NEIPA #3

 

[day_trippr]

"Hello, Julius, my old friend. I've come to drink with you again."

Cheers!

 

[MMP126]

My 10th NEIPA. All Citra, base malt is 2 row, than your typical adjuncts. 7.1% ABV, 30 IBU.

This came out great. A lot of improvement vs. the last one. This one is a pleasure to drink.

Nothing really bad to say about it...oddly...haha. I would maybe back down a bit of the caramel malt, I think its a little too dark for my liking...but were just splitting hairs now...

 

[MMP126]

First shot at a Roggenbier. Turned out ok! 5.9% ABV, 20 IBU.

Never had a Roggenbier before, but I love Rye, and Pumpernickel bread is my jam, so I wanted to try it out!

57% Rye Malt, Maris Otter, Munich, Caramunich, and a touch of Carafa 2 for color. Tettnang and Golding hops. Hefe yeast.

Spicy, with some caramel, and a touch of dark fruit. Slight hop bitterness. Looks great, it has some ruby highlights in good lighting. A slight haze, but pretty clear. Medium body, slightly creamy.

I wish the yeast was a bit more expressive. That was on me most likely. I need to better manage ferm temp, and really drive those esters out of the yeast.

Not bad for a first run!

 

[deadwolfbones]

Voss pale mild:

82% Mecca Grade Lamonta
9% Mecca Grade Opal 44
9% Aromatic
21 IBU of Amarillo
Lallemand Voss kveik yeast

3.7% and full of flavor!

 

[caesarslegions]

Kveik farmhouse with American hops!!

 

[Dgallo]

Voss pale mild:

82% Mecca Grade Lamonta
9% Mecca Grade Opal 44
9% Aromatic
21 IBU of Amarillo
Lallemand Voss kveik yeast

3.7% and full of flavor!

How did you enjoy the opal malts? Are they providing the profile they claim?

 

[deadwolfbones]

How did you enjoy the opal malts? Are they providing the profile they claim?

I've used 44 a few times now, but always in pretty small quantities. This is the first time I've used it in a pale beer and I definitely get a bit of a cookie dough thing from it, which I could see being called "reminiscent of almond roca." In this beer, it enhances the maltiness (as does the Aromatic).

I'm planning to do a barleywine with a relatively high percentage (25%+) of Opal 44 at some point.

 

[Dgallo]

I've used 44 a few times now, but always in pretty small quantities. This is the first time I've used it in a pale beer and I definitely get a bit of a cookie dough thing from it, which I could see being called "reminiscent of almond roca." In this beer, it enhances the maltiness (as does the Aromatic).

I'm planning to do a barleywine with a relatively high percentage (25%+) of Opal 44 at some point.

Thanks for the info. Def sounded like a nice addition to a brown ale

 

[jwa120]

Belgian Single

 

[beersk]

O'zapft is! Re: Make IPA Clear Again thread

Classic West Coast IPA

 

[Senormac]

View attachment 710678

Belgian Single

That's a sweet glass.

 

[svthomas72]

Coffee infused Russian Imperial Stout I call "Coffee Ruskie Business." Turned out at 13.5%. Nice chocolatey notes with coffee pronounced and a boozy finish. I am digging it, but the mouthfeel is not what I was shooting for on this one. I've brewed this several times, but this is the first coffee infused edition. Flavor profiles are on point, but again just a bit thinner than I'd hoped.

 

[monkeymath]

Coffee infused Russian Imperial Stout I call "Coffee Ruskie Business." Turned out at 13.5%. Nice chocolatey notes with coffee pronounced and a boozy finish. I am digging it, but the mouthfeel is not what I was shooting for on this one. I've brewed this several times, but this is the first coffee infused edition. Flavor profiles are on point, but again just a bit thinner than I'd hoped. View attachment 711104

I can hardly imagine a 13.5% brew to be thinner than desirable. I usually find beers with 7% or more to be too thick and alcoholic.
Why not just have hot chocolate with rum instead?

 

[rmr9]

English porter along the lines of Fuller’s on cask pulled through my beer engine. My best yet!

 

[svthomas72]

A tale of two home brewed stouts. On the left, a dry Irish 4.7% abv. On the right, the previous posted 13.5% Coffee infused RIS. Merry Christmas to me. And Merry Christmas to y'all as well!

 

[BrewMan13]

Baltic porter; first one, think it came out pretty solid:

 

[mrcastellino]

Baltic porter; first one, think it came out pretty solid:
View attachment 711763

What yeast did you use? Ive used german lager yeasts with good success but some swear by the San Francisco lager yeast for this style. I have yet to try that one.

 

[BrewMan13]

What yeast did you use? Ive used german lager yeasts with good success but some swear by the San Francisco lager yeast for this style. I have yet to try that one.

German lager (WLP830). Figured I'd use a "standard" lager yeast for the first try. Have still only done <10 lagers total I think, so still learning.

 

[LuukGx]

Hibiscus Honey Saison at 4.8%. Wasn't happy with the level of Hibiscus flavor and I overshot my gravity by a lot, so I added a gallon of strong Hibiscus tea with my gelatin fining.

 

[OldDogBrewing]

My session Baltic Porter, with a bit of smoked malt and fermented with Skare Kveik (lager like)

 

[Rudeoso]

NB Dragon's Silk Imperial Stout with vanilla bean addition. Came in at 9.8%. Not one complaint from all who had it.

 

[jdauria]

My latest Altbier, known as "Carol ALT was an 80's Supermodel".

 

[garzlok]

Enjoying one of the last pours from my NEIPA keg as I brew a Dubbel.

 

[jturman35]

My first attempt at a New Zealand Pilsner and a success!

 

[Joeador]

Barton Imperial Holiday Stout - 10.5% of roasty, bourbon, vanilla goodness.

 

[garzlok]

Easy drinking Witbier.