What are you drinking now?

[pshankstar]

Alone Alone by The Veil. An all Galaxy DIPA. Pretty good.
Not pictured Supernatural Creatures another DIPA.

 

[TheDudeLebowski]

Mighty Squirrel Cloud Candy. Tastes like cloud candy

 

[camonick]

My thoughts are that it should be sampled by all of us homebrewers here so that we can critique. You oftentimes find yourself to be the best and yet worst critic. Maybe it's actually quite passable as a Guinness clone...I'd be willing to take that test for you @camonick ; )

...it looks quite nice, regardless.

Not sure how I would package it since it’s at 35# of 75/25 nitro/CO2 and I serve with stout faucet.

 

[ThirstyPawsHB]

Not sure how I would package it since it’s at 35# of 75/25 nitro/CO2 and I serve with stout faucet.

Sounds like a party at Cam's house!

 

[camonick]

Are you mashing high enough temp? Might help the "thin" problem. Is the bitter from mashing too long, aka tannins, or hops?

A little history of this batch... I’ve read a lot by some others about mashing the 2 row and flaked barley separately in a low alkalinity/ low mineral water then adding the roasted barley late in the mash. I was advised to use the Wilklow Mtn. profile for the main mash then add the roasted barley with 15 minutes remaining. I don’t have a pH meter so I blindly follow the figures I get when I use Bru’n water. I was upset with myself because I missed my target mash temp of 150° and was closer to 154° for the first 20 minutes. I BIAB so I ran with what I had. I also added a pint of soured stout at the end of the boil. Fermented with 1/2 a harvested Nottingham cake at 65°. My FG ended up higher than predicted leaving me with a low ABV (3.8%).
I’m going to quit monkeying around and just use the black dry profile and mash everything together and omit the soured addition and see if I’m happier with those results.

 

[TheDudeLebowski]

Politically incorrect tv. Toppling Giant Rover

 

[WBB]

The smell when you open it just puts a great big smile on your face.

 

[Hoppy2bmerry]

[emoji50][emoji44][emoji44][emoji44]!!!

 

[camonick]

Is the bitter from mashing too long, aka tannins, or hops?

I’m guessing the flavor I’m getting might be a combination of improper water chemistry and the sour stout addition.
It’s a “basic” dry stout recipe—
5 gallon batch
60 minute mash
60 minute boil
6 lbs 2 oz Maris Otter
1 lb 12 oz flaked barley
1 lb black barley (500 °L)
2 oz EKG (6.1%) 60 minutes

 

[Hoppy2bmerry]

Totally normal HB wit

 

[camonick]

HB Pilsner

 

[ThirstyPawsHB]

A little history of this batch... I’ve read a lot by some others about mashing the 2 row and flaked barley separately in a low alkalinity/ low mineral water then adding the roasted barley late in the mash. I was advised to use the Wilklow Mtn. profile for the main mash then add the roasted barley with 15 minutes remaining. I don’t have a pH meter so I blindly follow the figures I get when I use Bru’n water. I was upset with myself because I missed my target mash temp of 150° and was closer to 154° for the first 20 minutes. I BIAB so I ran with what I had. I also added a pint of soured stout at the end of the boil. Fermented with 1/2 a harvested Nottingham cake at 65°. My FG ended up higher than predicted leaving me with a low ABV (3.8%).
I’m going to quit monkeying around and just use the black dry profile and mash everything together and omit the soured addition and see if I’m happier with those results.

Humm. Surprised it's not mashed higher. Using more grain and mashing at 156-158 would still get lower and but a thicker beer. Keep it up! I just brewed a stout that'll probably end low around 5%...well see.

Game time!

 

[camonick]

Humm. Surprised it's not mashed higher. Using more grain and mashing at 156-158 would still get lower and but a thicker beer. Keep it up! I just brewed a stout that'll probably end low around 5%...well see.

That’s what it’s all about right... brewing what you like to drink. Commercial Guinness Draught is 4.2% and supposedly around 70-20-10 on the grains which is pretty close to where I’m at... I’m going back to the basics on the next batch.

 

[TheEagleRising]

Skål

 

[fourfarthing]

Sounds like a party at Cam's house!

I will fly out if the Pils is in play.

 

[fourfarthing]

Still can’t post pics

Kent Falls Petals.

 

[TheEagleRising]

And last one

 

[SailorJerry]

422 posts behind.

 

[camonick]

I will fly out if the Pils is in play.

It’s on tap but doesn’t seem to last long.

 

[aharri1]

@PianoMan electric jellyfish from pinthouse pizza. Super smooth!! Glass is great too!

 

[aharri1]

Better than the 1st

How was? Thinking about seeing it this weekend

 

[TBC]

 

[buckinin]

Half way through the week...

 

[ThirstyPawsHB]

@TwistedGray %1...yes 1%....sour. So well done. Great sour. Nice mouth feel. In AWE!

 

[treacheroustexan]

Thanks @fourfarthing this is delicious!

 

[JCasey1992]

@camonick Irish red. Tasty. Not sure I pick up on any of the off flavors you were speaking of. I am far from an expert though. Maybe if you elaborated on what you didn't like about it, that would help.

 

[TwistedGray]

Not sure how I would package it since it’s at 35# of 75/25 nitro/CO2 and I serve with stout faucet.

Sounds like YOUR problem!

 

[camonick]

@camonick Irish red. Tasty. Not sure I pick up on any of the off flavors you were speaking of. I am far from an expert though. Maybe if you elaborated on what you didn't like about it, that would help.View attachment 644858

I’m glad you don’t think it has any off flavors. Maybe I’m being overly critical of my beers lately. I’ve brewed that recipe before and my memory recalls it being more malty/sweet. That’s my problem too... I don’t have a very delicate palette and am horrible at describing flavors. I’ll drink it down and make a new batch again soon.

 

[TBC]

 

[TwistedGray]

Still can’t post pics

Kent Falls Petals.

Stop using the app and just run full site mode.