Just a baby
What are you drinking now?
- Thread starter Dude
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You lucky MF
You guys are killing me
Home brewed Imperial Stout I made back in April -- 11% abv, 60 ibu, with bourbon added (3 oz per gallon of beer). Very happy with how this turned out!
First thoughts: "I should omit the black malt entirely next time (used 2% black, 5% chocolate, 5% roast barley), and back off on the sweetness (used 5% caramel 60L, next go-round will be 4% caramel)".
Second thoughts: "Daaaaaamn, the bourbon is perfect, this is awesome, don't change a thing, dummy!"
Bottom of the glass thoughts: "I should have one more, then I'll bundle up and go for a walk to burn off all these calories."
(it's 0 degrees F outside right now 
)
First thoughts: "I should omit the black malt entirely next time (used 2% black, 5% chocolate, 5% roast barley), and back off on the sweetness (used 5% caramel 60L, next go-round will be 4% caramel)".
Second thoughts: "Daaaaaamn, the bourbon is perfect, this is awesome, don't change a thing, dummy!"
Bottom of the glass thoughts: "I should have one more, then I'll bundle up and go for a walk to burn off all these calories."
(it's 0 degrees F outside right now )
Is that this one?Home brewed Imperial Stout I made back in April -- 11% abv, 60 ibu, with bourbon added (3 oz per gallon of beer). Very happy with how this turned out!
First thoughts: "I should omit the black malt entirely next time (used 2% black, 5% chocolate, 5% roast barley), and back off on the sweetness (used 5% caramel 60L, next go-round will be 4% caramel)".
Second thoughts: "Daaaaaamn, the bourbon is perfect, this is awesome, don't change a thing, dummy!"
Bottom of the glass thoughts: "I should have one more, then I'll bundle up and go for a walk to burn off all these calories."
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Apologies if it’s already been discussed, but what is this? Looks wonderful.
TwistedGray
El Jefe Brewing Company
Tahoe
Nope, but it's pretty close!
From my notes:
OG: 1.105
FG: 1.027
ABV: 11% (added bourbon and bottle-carbing {with EC-1118 wine yeast} is NOT accounted for in overall ABV)
IBU: 65
| Percentage | Ingredient | Comment |
| 65 | Briess 2-row brewer's malt | makin' beer |
| 10 | Briess munich 10L | extra malty-ness |
| 5 | Briess Flaked Barley | extra foam/grainy-ness |
| 5 | Briess Caramel 60L | add sweetness, caramel/toffee flavors |
| 5 | Briess Roast Barley 300L | add coffee aroma/flavor |
| 5 | Briess Chocolate 350L | add dark chocolate aroma/flavor |
| 3 | Brown sugar | add extra abv |
| 2 | Briess Black Malt 500L | add sharp burnt note |
Aim for London water profile, and a mash pH of 5.50 (don't fear the baking soda)
Mash at 150F for 60 minutes
Hops: Magnum @ 60 for 45 ibu, EKG @ 60 for 20 ibu
Yeast: re-use the full US-05 yeast-cake from a 1.055 beer
Ferment 65F ~ 70F
Bottle at 3 weeks after FG stops changing, should be somewhere between 1.030 and 1.025
Age 6+ months
Enjoy Wisconsibly
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Tonight is local homebrewers night. I am starting with a mead.
I think that's Robbie Cummins ( Canal Boat Diaries ) ?
ernst_gouws
Member
Sitting by the pool? 
Yes it is indeed, and I'm really enjoying it. As someone who is quite turned off by American television this documentary is a very nice change of pace.
Yes, we follow canal boat YouTubers!
Awesome that I can get some fresh-ish Lawson’s in NC. Had this in Mass a few years ago & it must have been an old can, stored at room temp. Clear to me why this is a beloved American IPA.
SA Holiday White Ale. Pretty good.
HB Belgian single.
War Mullet from 3 Floyd’s. Pretty tasty!
Found a Duvel, hiding in the back of the beer fridge.
That’s odd I was thinking that exactly 1 day ago. I hope he is doing well!
Hello beautiful!
Homebrew club scotch ale trade, yummy
Dogfish Head 60 Minute Ale.
Black Velvet - HB stout, Prosecco from Aldi. Pretty tasty!
OK, I GIVE UP! I’ve tried, MAN I’ve really tried to review the top Japanese beers this week, and we’ve had a few for sure. I guess the frustrating thing about this endeavor is actually tracking something down that was brewed in Japan. I’m finding a lot of Japanese brews are JINO – Japanese in name only!
So how do we categorize Asahi, a beer that I’ve had plenty at local sushi bars throughout California and up and down the West Coast. Well, all is good in Asahi world until I read the top of the label – “PRODUCT OF ITALY” !!!!
So on the front of the label it proudly proclaims Asahi Breweries Limited. On the back of the label it is brewed and packed by Birra Peroni S.R.L., Rome, Italy. And then imported by Asahi Beer USA, Torrance, California. And then the front laughably says it is brewed under supervision of “Japanese Master Brewers.” In Italy no less - that’s interesting… Japanese Master Brewers supervising Peroni brew crews.... I’d love to see that… HA!
So the blinds have been lifted from my eyes. Welcome to the US markets fellas, have at it, I'M DONE! Back to my Bavarian and San Diego favs….!
So how do we categorize Asahi, a beer that I’ve had plenty at local sushi bars throughout California and up and down the West Coast. Well, all is good in Asahi world until I read the top of the label – “PRODUCT OF ITALY” !!!!
So on the front of the label it proudly proclaims Asahi Breweries Limited. On the back of the label it is brewed and packed by Birra Peroni S.R.L., Rome, Italy. And then imported by Asahi Beer USA, Torrance, California. And then the front laughably says it is brewed under supervision of “Japanese Master Brewers.” In Italy no less - that’s interesting… Japanese Master Brewers supervising Peroni brew crews.... I’d love to see that… HA!
So the blinds have been lifted from my eyes. Welcome to the US markets fellas, have at it, I'M DONE! Back to my Bavarian and San Diego favs….!
"Product of Peroni"
Christmas ale, charity and Schilling? I'm in! Tasty
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Zillicoah got totally croaked back in October by storm damage. Good luck to them resurrecting their brewery...
Raspberry Hard Lemonade from the existing keg after kegging another 5 gallons.
Awaiting a match...
HB Helles/Tripel mix..not bad
HB Helles/Tripel mix..not bad
Dgallo
Instagram: bantam_brews
Hasn’t logged in since March 24’ he was an everyday guy so that always gives me bad vibes.
I’ve traded beer with him before so I do have his address if anyone what’s to reach out.
Wine night. Working on killing a bottle from one of our favorite wineries in the Santa Ynez Valley.
