Both of those look delicious! Please report back after you try them!
What are you drinking now?
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I've tried those, and no offense but I'll stick with spiedies.
SanJuanWorm
Beer. Because you can’t drink bacon.
Food for at least 6 months, shared with the family and friends.Not sure why it has to be explained!!Click, cliCK…
Out back, to sharpen up with a little of the Ultraviolet Shine. A big thanks to @BongoYodeler and son for generously buying these for me (and a 4-pack of their WCIPA, too)!
Cheers!
Cheers!
Sierra Nevada Peach Little IPA. Damn it is good.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Enjoy but be careful. That is one easy drinking TIPA. LOL!! Handle with care.
Dgallo
Instagram: bantam_brews
Tapped my most recent hazy IIPA yesterday, hopped with Freestyle Peacherine, Freestyle Motueka, and citra t90 & cryo
If you’re on instagram give me a follow, I’m trying to build it back up. @Bantam_brews
If you’re on instagram give me a follow, I’m trying to build it back up. @Bantam_brews
Home now after the weekend camping trip, hb hefeweizen outback, beautiful weather. I think i know why it cleared, the wheat malt that I used was a few years old, just a guess cause the last time I brewed it, it was properly hazy.
Moving on, hb neipa, proper haze in this one. Mmm.
HB brown
Every once in a while I like getting my freak on with a pint of Aecht Schlenkerla smoke beer. Actually the correct term for these is Rauchbier, and in this case a delicious Oak-smoked Doppelbock produced with fire-kilned malts. Delicious!
Rauchbier is one of the earliest types of beer. Back in the day, (say Medieval times), you had your choice to either air-dry or kiln-dry malt over a smoky fire. Weather being what it is, that means that most of the year’s production of beer malt would have a smoky characteristic due to the mostly damp conditions of the European weather.
So smoke it is! Actually, if we were living in our hovel or hütte, say in the 1200’s there’s a lot of other more pressing issues to contend with, primarily finding enough food and avoiding the Bubonic Plague. Potatoes hadn’t been brought in from the undiscovered New World, and the year’s grain was wet, rat-infested and rotted. You can’t drink the river water and there’s limited meat! Smoky beer malt was the least of your concerns!
For that matter, darned near everything else probably had a heavy smokiness as well. How many of you have been around a campfire or bonfire and went home smelling of smoke? Well, if that was your only way of staying warm, and the clothes you are in are the only ones you own, you bathe twice a year and have a dirt floored one-room shack, everything you have probably reeked of smoke, your clothes, your blanket, your feet, your hair, your wife, your kids, the fire-pit, the smoky lard candles - the whole place stunk! Not to mention the animals you bring in to keep from the cold! You might not even notice the smokiness of your wooden-mugged beer!
So let’s raise a pint to our hearty and smoky ancestors who somehow survived those days living in European Dark and Middle Ages, Medieval times and all the squalor! The water made you sick, but you could drink the beer, yeah! Beer made it happen! Prost!
Rauchbier is one of the earliest types of beer. Back in the day, (say Medieval times), you had your choice to either air-dry or kiln-dry malt over a smoky fire. Weather being what it is, that means that most of the year’s production of beer malt would have a smoky characteristic due to the mostly damp conditions of the European weather.
So smoke it is! Actually, if we were living in our hovel or hütte, say in the 1200’s there’s a lot of other more pressing issues to contend with, primarily finding enough food and avoiding the Bubonic Plague. Potatoes hadn’t been brought in from the undiscovered New World, and the year’s grain was wet, rat-infested and rotted. You can’t drink the river water and there’s limited meat! Smoky beer malt was the least of your concerns!
For that matter, darned near everything else probably had a heavy smokiness as well. How many of you have been around a campfire or bonfire and went home smelling of smoke? Well, if that was your only way of staying warm, and the clothes you are in are the only ones you own, you bathe twice a year and have a dirt floored one-room shack, everything you have probably reeked of smoke, your clothes, your blanket, your feet, your hair, your wife, your kids, the fire-pit, the smoky lard candles - the whole place stunk! Not to mention the animals you bring in to keep from the cold! You might not even notice the smokiness of your wooden-mugged beer!
So let’s raise a pint to our hearty and smoky ancestors who somehow survived those days living in European Dark and Middle Ages, Medieval times and all the squalor! The water made you sick, but you could drink the beer, yeah! Beer made it happen! Prost!
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Very tasty trippel.
Only 60hrs of work left so might as well have one for the game.
HB Pilsner
Halfakneecap
Well-Known Member
Spelt saison. 10 months old now. For a 4.2% saison, its still really good. My favourite beer to brew and have around. I'm tempted to just get more bottles and brew this year round. I do a batch every year, but this is what i wait for.
I always need 2 pint glasses for a 750ml champagne bottle. The high carbonation and spelt make for a rocky head
Opened up one of my Helles yesterday. Was not really clear, but the taste was good. Going to buy a pro brewed Helles to see how close I got, but this had a nice clean taste with a hint of hops and a nice malt character to it.
That looks really good. Any chance of getting the recipe on that one?
A small sample of HB American lager - lots of rice in this one. Still better tasting than the self crowned king of beers. I liked my light AL better - no rice in that one.
That looks really good. Any chance on getting the recipe?
Certainly
59% 2 row
15% malted oats
18% white wheat
2% honey malt
2% carapils
4% maltodextrin
Small bittering charge of ctz at 60min .. 1 oz in 20gal
.5 oz per gallon of mosaic at 5min
Whirlpool
1oz per gallon 1:1:1
Citra:mosaic:nectaron
Double dry hopped
2.5 oz per gallon divided 24 hours apart
Citra:nectaron:galaxy
Cheers.
Oh and on topic, since I grabbed my brew log I figured may as well grab a hb hefeweizen
Malty, tasty dunked
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