Another IPA I decided to try. Nice medium body, some citrus and not too much bitterness, 6%. I would drink this again.
What are you drinking now?
- Thread starter Dude
- Start date
Help Support Homebrew Talk:
Someone's having a worse week than me. Drove by him on the ride home. Face down on the side of the road. Pretty sure he was tagged by a car. Right eye looked a little messed up. Turned around and got him on his way. No petting.
OT
OT
Last edited:
- Joined
- Mar 12, 2021
- Messages
- 167
- Reaction score
- 528
Drinking a Maui Brewing Big Wave IPA. Just got back from Hawaii did their brewery tour. Great place, huge tap list, great beers.
HB Mead for the Vikings game
Having Italian sausage sandwiches for supper so how about a HM limocello aperitif.
![Craft A Brew - Safale S-04 Dry Yeast - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/41vpOQ2OvTL._SL500_.jpg)
Hb 13.3% RIS from a number of years ago. Good beer, too much roast and really should tweak and brew more iterations, but at 5+ years now it has decades of life. Bell’s Expedition was the inspiration
TwistedGray
El Jefe Brewing Company
Brown water
Someone else is watching football 
Shouldn’t have opened this after bourbon but f*c* yes Lions!!!
Shouldn’t have opened this after bourbon but f*c* yes Lions!!!
Sample glass of my latest HB Pale Ale. Just kegged four days ago, dry hopped with Strata and Idaho7. I plan on serving it at a local beer festival this coming weekend.
Some things from yesterday, started off with a IPA from a local craft brewery. Not too bitter, had a nice tropical fruit aroma.
Finished the evening with some of the plum mead that I've made in 2022. It aged and cleared nicely.
Finished the evening with some of the plum mead that I've made in 2022. It aged and cleared nicely.
If I may chime in uninvited. Years ago I learned to add the dark grains about 40min into the mash. This significantly reduced the undesirable heavy roast and/or tannis. They're much smoother now...well, when I brew them.
Too early for a really good beer? I think not!
Second tankard of coffee, like it’s my birfday or something.
Happy Birfday!
Thanks!
Stopped at Stone Brewing for lunch at the airport before our flight home.
Pulled pork sammich and some tangerine hazy.
Pulled pork sammich and some tangerine hazy.
Here’s one we don’t get very often on these shores, and a great opportunity to share this with all the IPA drinkers and hop-heads out there.
It’s great going back to the roots of the IPA movement. In the US, IPA’s have really taken hold of the craft brew market. I had lunch at a nice restaurant - they had about 15 IPAs on the menu, maybe one Schwarzbier and not a Pilsner or Amber Ale to be had! What gives? I later found out this fella was a competition IPA brewer and we were drinking off his test batches! Still…. That might be an extreme example, but a lot of brew and chow houses really do lean heavily on the IPA offerings these days.
Samuel Smith’s 5% ABV “India Ale” is an 1896 Gold Medal Award Winner! Still brewed! That’s what I call stick-to-it-ness! This is a delicious beer, brewed at the old Tadcaster Brewery. The brewing technique there is open fermentation in Yorkshire Squares. How they keep that together with an IPA is beyond be.
So how does it taste? Well, if you are completely doped up in US IPA trends, you’ll be a bit perplexed, as this beer lacks the double-whammy of all the “C” hops you might be used to. I’d say this beer is very “Samuel Smith-ish” – meaning it still is like a pub ale with fruity esters not usually encountered in regular US IPA versions. It is a touch more bitter than their standard Ale offerings, but in comparison to a US IPA, you might even think this is a regular fruity Amber Ale - with maybe 5-10 points higher IBU. It is REALLY slight, if you aren’t looking for it, it might go missing.
Anyway, we need to give plenty of respect here, this is one of the early IPA brews, and very much a prototype of which later made brewing industries out of San Diego, Portland and half a hundred other locations throughout the West, moving Eastward. Cheers!
It’s great going back to the roots of the IPA movement. In the US, IPA’s have really taken hold of the craft brew market. I had lunch at a nice restaurant - they had about 15 IPAs on the menu, maybe one Schwarzbier and not a Pilsner or Amber Ale to be had! What gives? I later found out this fella was a competition IPA brewer and we were drinking off his test batches! Still…. That might be an extreme example, but a lot of brew and chow houses really do lean heavily on the IPA offerings these days.
Samuel Smith’s 5% ABV “India Ale” is an 1896 Gold Medal Award Winner! Still brewed! That’s what I call stick-to-it-ness! This is a delicious beer, brewed at the old Tadcaster Brewery. The brewing technique there is open fermentation in Yorkshire Squares. How they keep that together with an IPA is beyond be.
So how does it taste? Well, if you are completely doped up in US IPA trends, you’ll be a bit perplexed, as this beer lacks the double-whammy of all the “C” hops you might be used to. I’d say this beer is very “Samuel Smith-ish” – meaning it still is like a pub ale with fruity esters not usually encountered in regular US IPA versions. It is a touch more bitter than their standard Ale offerings, but in comparison to a US IPA, you might even think this is a regular fruity Amber Ale - with maybe 5-10 points higher IBU. It is REALLY slight, if you aren’t looking for it, it might go missing.
Anyway, we need to give plenty of respect here, this is one of the early IPA brews, and very much a prototype of which later made brewing industries out of San Diego, Portland and half a hundred other locations throughout the West, moving Eastward. Cheers!
Last edited:
Tasty dunkelweizen
Pup knows food!!
Happy bday!!
This HB RIS gets better with every pull!!
Proper glassware
HM Chinese rice wine. Tartness continues to fade as it conditions. Pretty tasty!
Hot sake.
Another yummy and this weird stuff in the sky. Wife hates it when I get on the roof..SNCA
RevKev
Well-Known Member
Found myself a big boy ER yesterday, primary was almost done. 1.087 to ~1.023, so raised to 66.5F. Doppelbock is coming along much quicker than expected.
Had some wine and some premixed margs this weekend. Wings on Sunday with a few Modelos. Reminds me of Buffalo, the key is the double fry 10m then 5m after about a 10m rest.
Had some wine and some premixed margs this weekend. Wings on Sunday with a few Modelos. Reminds me of Buffalo, the key is the double fry 10m then 5m after about a 10m rest.
Attachments
RevKev
Well-Known Member
Starting the Helles....with help. Since I don't care for Redbull, we'll try something different. 
Had an ultra close lighting strike around 1am then a stupid bug got on me at 2:20. 2nd night in a row been up all night. Ergo, calling in tomorrow.
Something to ease the pain of existence...
Something to ease the pain of existence...
Last edited:
This tastes a bit odd but at 9.5% I won't care in 30min..
Don't think I've ever been more proud of being born in Nebraska then this moment last year. Nebraskans really showed up....
Who doesn't love to see P.Manning cry...
Similar threads
Latest posts
-
Couple of questions - for ciders, pressure fermenting? Air exclusion?
- Latest: EscapeArtistBrewing
-
-
-
-
-
-
-
