What are you drinking now?

[Section1]

So I was really surprised today. I really think I drank the best Pilsner I've ever had. Right up there with Putt Putt Pilsner from @camonick This beer checked all the boxes for me. Bready earthy aroma, slightly floral, earthy, and bready with some gram cracker on the tongue with just a hint of sweetness. Finished cris and clean with a soft bitterness. Thanks @pshankstar for the great beer.

 

[grampamark]

Montana made Cream Ale. I really want to say something nice about this beer. It’s crisp, crystal clear, has no off flavors. But, it has no other flavors, either. Apparently, the brewery might have planned it that way. On their website they call it “light-bodied, smooth, and unbelieveably drinkable” No mention of what it tastes like.

 

[TwistedGray]

I've made much better

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@JCasey1992 was my first (?) I think, and I brewed one since. I should do it again

Overall a good day. It’s Friday, I was accepted in to a school program that will allow for a career shift in possibly under a year, Sams Club is allowing us to return a year old swing set that is falling apart, and did I mention it’s Friday! Celebrating with a Jungle Bird

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How do you like the big cube? I've been toying with the idea, but for drinks that require shaking (most of mine), how does this work? We like ramos gin fizzes.

I love these "puercitos/puerquitos" and my buddy.

 

[ThirstyPawsHB]

HB Dubbel

@JCasey1992 was my first (?) I think, and I brewed one since. I should do it again


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TG, I've done it 3 different ways. With powder, with real PB, and Brewer's Best extract. Real PB came out the best but was time consuming. Powder is just a pain. Extract is easy and comes out with great flavor. I used 05, a neutral yeast, and made it a 9% Milk stout.

 

[user 263363]

@JCasey1992 was my first (?) I think, and I brewed one since. I should do it again



How do you like the big cube? I've been toying with the idea, but for drinks that require shaking (most of mine), how does this work? We like ramos gin fizzes.

I love these "puercitos/puerquitos" and my buddy.

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Full transparency: all my cocktails are shaken with fridge ice. The cubes are just for drinks called to be poured over ice, unless crushed is called for.

Having said that, the large cubes are great for old fashioneds, gold rushes, and the aforementioned Jungle Bird.

 

[Immocles]

Hydrometer sample from cream ale. Gonna toss the rye ipa that’s currently mashing o er the top of this cake. I’m sure the ipa will be underwhelming (always are for me, sigh) but I’ve dialed in this cream ale.

 

[Section1]

Lunch beer, Homebrew Pale Ale and chicken tacos. Diet is on hold today.

 

[TwistedGray]

HB Dubbel

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TG, I've done it 3 different ways. With powder, with real PB, and Brewer's Best extract. Real PB came out the best but was time consuming. Powder is just a pain. Extract is easy and comes out with great flavor. I used 05, a neutral yeast, and made it a 9% Milk stout.

Yeah, the extract worked out just fine for me, too.

 

[ThirstyPawsHB]

Advantages of a beer buddy who's son works for Real Ale... freebies!

 

[bwible]

Bottle down from last night

 

[bwible]

HB Russian Imperial Stout. Not at all the weather for this but I wanted to check on it. Brewed it back in Jan and had batches prior to this that I re-used the same yeast on go boom in the bottles. For some reason this one is still fine.

 

[ThirstyPawsHB]

More sun work, version II.

HB Mead sample

 

[Bramling Cross]

One of the the things I enjoy about making beers is getting to mix beers. This is half Falconer’s Flight 90’s style IPA and half Panther Piss Dark. Not bad, but the next one will be a 3:1 in favor of the Falconer’s Flight.

 

[davidabcd]

12.2% ABV. ARE YOU KIDDING ME??? (did the same gag on the UK site)

Edit: Moose has become quite the boy version of a diva when he realized he was being shown on HBT.

 

[Rish]

HM salted caramel cider

 

[Rish]

HB chocolate stout

 

[ThirstyPawsHB]

Free but no flavor....

 

[camonick]

HB citra/mosaic NEIPA
So good.

 

[Bramling Cross]

HB citra/mosaic NEIPA
So good.
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I personally have no use for that style, but I understand the style and its technical difficulties. That's a difficult style excellently brewed.

My hat is off to you. Brilliant work!

That's gorgeous.

 

[camonick]

I personally have no use for that style, but I understand the style and its technical difficulties. That's a difficult style excellently brewed.

My hat is off to you. Brilliant work!

That's gorgeous.

Thank you. It’s a style that’s growing on me. I’ve had quite a few that aren’t very good. This is a recipe from @wepeeler, and if done correctly, is delicious.

 

[TheDudeLebowski]

Why? Whhhyyy? Do I listen to the guy with wings on my left shoulder and remind my manager I'm taking PTO next week. Should listen to the horned guy. Nothing but a hornets nest in the last two days.

Vaca can't come quick enough. I need Answer

 

[BongoYodeler]

Firestone Walker / Monkish collab.
Foggy on the Details. 5.7% DDH Oat Pale Ale.

 

[grampamark]

At the city house for awhile. HB Altbier.

 

[TheDudeLebowski]

Thanks @TheEagleRising

 

[Hoppy2bmerry]

Grapefruit and rosemary mead, paired nicely with a grilled pork chop.

 

[camonick]

Ok, @Bramling Cross , here’s one for you. HB Vienna lager. Could use a little more carbonation, but tastes and looks great. I’ve been chasing a flavor I get when I drink imported German beers. There are several threads running with the same discussion. A lot of research lead me to their (Germans) use of sauergut. I made a batch and packaged it in quart canning jars. I added some to a Hefeweizen I did a while ago and also this Vienna. I can say with 99% certainty, this is the flavor.
Not great lighting and glass is frosted over.

 

[camonick]

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Grapefruit and rosemary mead, paired nicely with a grilled pork chop.

Congratulations

 

[Hoppy2bmerry]

Congratulations

Thank you.

 

[Bramling Cross]

Ok, @Bramling Cross , here’s one for you. HB Vienna lager. Could use a little more carbonation, but tastes and looks great. I’ve been chasing a flavor I get when I drink imported German beers. There are several threads running with the same discussion. A lot of research lead me to their (Germans) use of sauergut. I made a batch and packaged it in quart canning jars. I added some to a Hefeweizen I did a while ago and also this Vienna. I can say with 99% certainty, this is the flavor.
Not great lighting and glass is frosted over.
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Bastard!!!!!!!!!

Seriously? You too? It really is the flavor?

I hate you so much right now

For the last five years I've been telling myself, "No, we're not going to set up a sauergut reactor in our apartment. All the electrical outlets are accounted for and where is there space for this thing?"

Oh, but it's summertime, I don't have to heat it. All I have to do is put it in a gallon jug and leave it on the kitchen counter, we'll call it an "experiment." You know, just to see. There's no way this could turn into something more involved, right?

And so it begins.

What has become of me? I used to be a halfway decent brewer of UK ales with a big blue cooler for a mashtun. Now I have a gigantic stainless monstrosity of a mashtun, multiple pumps, a bunch of oddly shaped things that I affix to that big mashtun, a big box full of various powders, several jars with mixtures of those powders and instructions written on the lid. And then there's the carefully bent metal surfaces that I float on all my liquids. So many of them... All to service the mighty LODO.

Where did I go wrong?

And now I'm going to make a bioreactor?! Sane people don't have reactors, of any sort, in their homes! It wasn't supposed to be like this!!!!!

Thanks for the final push, Camonick. I'm eager to see where it leads me.

 

[Rish]

Cheap Aldi Shiraz while watching it rain like a cow pi$$in' on a flat rock.