What are you drinking now?

[Rish]

Nice Kölsch

 

[Beermeister32]

Tonight’s entertainment includes two infantile and tiny 11.2 oz baby bottles of König Pilsener (means King Pilsner with that other variation with the “e”, must be what that crown on the label represents.) These bottles are merely samplers around my woods.

I think all the German Kings are gone now, I read somewhere one of the heirs to the throne has been relegated to running a brewery these days. Here’s to the working man... Proletariates unite!

Excellent and neutral German pilsner, zero head, zero lacing, slightly lower than medium carbonation, 4.9% ABV, I’m guessing somewhere around 25-30 IBU.

Nothing weird going on here, straight-up scrumptious German Pilsner lager, my favorite style! It is a shame I have to open 2 of these wimpy bottles to fill a pint glass. Give me a big can! At least the dark glass prevents skunking, that’s the important thing. Prost!

 

[MaxStout]

Day 4 on the way to AK. Dinner at Bostons Pizza near the hotel in Fort Nelson, BC.

Closest thing to "craft beer" they have. Not too shabby, but closer to an APA.

 

[lumpher]

Drinking a refreshing orange and coriander wheat while enjoying the 100 degree evening temps

 

[TheDudeLebowski]

More darkness

 

[lumpher]

More darknessView attachment 827851

I find it a little ironic they say "Drink Fresh" right below where they say "Aged 16 to 22 Months". I love Stouts, and I'm sure this would be really good, but their label...

 

[TheDudeLebowski]

I find it a little ironic they say "Drink Fresh" right below where they say "Aged 16 to 22 Months". I love Stouts, and I'm sure this would be really good, but their label...

I agree. I'll buy a 4pk, drink one and then age the other 3. This one has been sitting in the cellar aged for a bit. I've talked with a couple of head brewers including treehouse and from what I gather it's more of the blending to taste. Maybe barrel months to get the desired character. That for the most part what they've created to taste. Me? If it's a good stout, age should make it better. I could also see barrel muting over time. However, there's a lot of lactos that kind of contradict those ideas. Aging is more of a sign of quality to me. Plus a surprise after cracking it open after a couple of years.

 

[mac_1103]

HB Brut IPA. Very refreshing after a long, 99° brew day.

 

[Beerstein]

IPA recipe #30. Idaho 7, Sultana, Cascade hops. 9.5%

 

[grampamark]

Golden Ale after another long day of harvesting.

 

[South Arm Brew]

Had a new beer, x 2,

that released a week ago from Saugatuck Brewing, “Mellon Ball”. A juicy IPA. Pretty good beer

 

[leedspointbrew]

Was supposed to be a pseudo-Helles, w Lutra (that part at least came out right). Has more of the bitterness of an Alt - whoops. Tasty though.

 

[RCope]

HB “Screaming Devil” NEIPA

 

[rhys333]

HB saison. Calling it Amarillo by Pouring. I've done 6 ot 7 versions of this simple beer, and everyone seems to really like it. I'll probably add this one to the recipe database soon.

 

[007]

Water, doing yard work. It's 110F, the heat is relentless.

 

[Bramling Cross]

Apologies to our UK brethren! I don’t like drinking an ordinary bitter out of that glass either! It’s reprehensible, but it’s what I need to do right now.

Anyway, warm weather ordinary bitter with invert #2 in place of any crystal and WY1469 to get the fall/winter UK program rolling. Kegged it last night, but couldn’t wait. It’s been nearly a year since I’ve had a bitter available. That’s too long!

 

[TwistedGray]

HB sweet saison

And through the cellar we continue to go...
From @wstbrewing

And from my time as a club member

 

[rhys333]

Apologies to our UK brethren! I don’t like drinking an ordinary bitter out of that glass either! It’s reprehensible, but it’s what I need to do right now.

Anyway, warm weather ordinary bitter with invert #2 in place of any crystal and WY1469 to get the fall/winter UK program rolling. Kegged it last night, but couldn’t wait. It’s been nearly a year since I’ve had a bitter available. That’s too long!View attachment 827907

Some nice colour from that invert #2. How much did you use? It should be nice with that 1469 yeast.

I've been deciding whether to do one this weekend. Either a b*stardized mild, or a bitter of some sort.

 

[smurfjuicebrew]

HB sweet saison
View attachment 827905

And through the cellar we continue to go...
From @wstbrewing
View attachment 827906

And from my time as a club member
View attachment 827908

Brew dog is not interested ...

 

[Bramling Cross]

View attachment 827828
Gose leftover… hope I added enough salt.

I wouldn't worry too much about whether you put enough salt in it. As my gravities have fallen from around 1.050 to sub-1.045, I've been playing around with table salt, in the tun, kettle, and glass. Aside from the nucleation issue, I've found that there's a lot of fun to be had by salting the beer in the glass.

Put differently, you're on the right side of the great fence of worry. The other side is not so good!

 

[Rish]

Murphy's stout in a fancy hotel glass. Still tastes great!

 

[Bramling Cross]

Some nice colour from that invert #2. How much did you use? It should be nice with that 1469 yeast.

I've been deciding whether to do one this weekend. Either a b*stardized mild, or a bitter of some sort.

Appreciate it, sir! You know your stuff and you're on the side of the Atlantic that knows about these things, so it's warmly received.

Just a pound, or just under 13% of the available gravity points are Invert #2. Here's the recipe, you can see I cheated a bit with my favorite colorant, Midnight Wheat--in the US, it's a helluva lot cheaper than other colorants and very flavor neutral. It's a very adjunct-heavy grist because, well, it's still frequently over 32C in the Mid-Atlantic region of the US and unpleasantly muggy. It's adjunct season.

Target volume into the fermenter is 7gal, to fully fill a 6gal keg @ OG 1.038.

5lbs Warminster Otter
1lb flaked maize
1lb 6-row
1oz Midnight Wheat
1lb Invert #2 in the kettle, pre-boil.

.75oz Bramling Cross 60
1oz EKG 20min
1oz EKG Knock Out
.25EKG Keg Hops

You're 100% right about the 1469, it's an amazing yeast and I've missed it terribly during the three years in which I got caught up in the great Invert #3 and Mild Ale thread. Tomorrow, I'll be re-pitching the 1469 onto a UK porter with brown malt and Invert #3. I'm really looking forward to that one!

 

[Hoppy2bmerry]

I wouldn't worry too much about whether you put enough salt in it. As my gravities have fallen from around 1.050 to sub-1.045, I've been playing around with table salt, in the tun, kettle, and glass. Aside from the nucleation issue, I've found that there's a lot of fun to be had by salting the beer in the glass.

Put differently, you're on the right side of the great fence of worry. The other side is not so good!

Thanks! Should it taste like someone was crying in my beer?

Sam’s summer

 

[Ren06]

Sampling a HB blackberry melomel aged on rum soaked oak chips, traditional Bochet sample aging on bourbon soaked white oak staves and last but not least No caption caption needed.

 

[Bramling Cross]

Thanks! Should it taste like someone was crying in my beer?View attachment 827915
Sam’s summer

Aside from the fact that those are some pretty beers, I frankly don't know squat about Gose. Never had one, never brewed one. Due to the kidney donation stuff that I've been enjoying for the past year, my gravities have fallen markedly and that prompted me to remember something that I likely picked up from Randy Mosher or Ron Pattinson. If my memory is anything to go by, and it certainly isn't, UK brewers started looking at Belgian salt use in very, very low gravity beers during the First World War. That prompted me to start goofing around with it a bit more.

Prior to the kidney business, I had learned that I preferred to use 1-2g of non-iodized table salt post-mash/pre-boil in place of calcium chloride, because it pushed some richness into step-mashed, dry as hell adjunct lagers. Over the past year, I've crossed the 3g Rubicon on darker, richer beers.

Playing around with salt in the glass suggests that I could go a lot higher than that. But I'm not that brave yet.

All that BS aside, don't hesitate to salt your Gose in the glass. You can learn a lot from it.

 

[pshankstar]

Hot Dog yesterday afternoon followed by the Sanmauro at a friends house last night along with some other beverages not pictured.
Today the SN Hoptimum after lunch and now a beautiful beer from @CrookedLaker after another busy day working on the deck. Stairs are a PIA!

 

[Hoppy2bmerry]

Anniversary luau at an Irish pub.

 

[beermanpete]

Earlier
Negra Modelo with dinner

Now
Lawnmower Lager at Mad Hatchet Brewing in Shorewood, IL.

 

[Bramling Cross]

I’m officially having a rager tonight, a second .2lt Kolsch glass.

Panther Piss Paleo Vulgaris. Just six row, corn, and Clusters.

 

[TheDudeLebowski]

Feels like it's the 3rd possible night for a bonfire during this wet jungle of a summer. All logs are covered in moss and shrooms.
Took all of two seconds to realize it was a dumb idea. Skeeters!

To watching golf and Suarez stuff from @fourfarthing Thx!!