What are you drinking now?

[fuzzy2133]

Found this in Costco

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[mhurst111]

Last of these for awhile
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[WesleyS]

Is it still beers from 2013 season?
View attachment 304029

You're damn right, it is!
View attachment ImageUploadedByHome Brew1442627554.975375.jpgView attachment ImageUploadedByHome Brew1442627573.242276.jpg
#drinkinglikeits2013

Also had an Icy Bay IPA, not from 2013, but no pic, so it pretty much didn't happen.

 

[1977Brewer]

we steal them fro @1977Brewer

I need to monetize coming up with dumb names for crap.

2 hour drive home, dinner with the in laws, quick grocery stop. Finally home.

View attachment ImageUploadedByHome Brew1442627585.718092.jpg

 

[WesleyS]

#whereiswes
View attachment 304031

Water x2

#shoeleather

 

[onetoeddogbrewery]

View attachment ImageUploadedByHome Brew1442627619.970206.jpgwaiting on Charlie Roberson and Chris knight to start

 

[BeerMeDuffMan]

No. THIS is infected.

View attachment 304076

Having this, in memory of my dad (kids called him gramps.) 1 year today.

Cheers, everyone.

View attachment 304077

Cheers man, I'll drink to your dad

 

[mattmmille]

Just finished a pint of a best bitters collaboration Cask Ale from Fortnight Brewing and Top of the Hill Brewery. Not my favorite style, but we'll done. Now having a little Coffee Amber by Fortnight...a favorite.

 

[wyobrewer1]

Bucknuts sour quad. Dude. Seriously a fantastic brew.
View attachment ImageUploadedByHome Brew1442628217.390047.jpg
Oh yeah. Heating strike water. Brew night.

 

[Peruvian802]

View attachment ImageUploadedByHome Brew1442628379.467769.jpg

 

[Qhrumphf]

Already posted stuff I had at the bar with the mates earlier. Then gym. Now Lichtenhainer. Then bed.

Weekend, so no more no beer. Zwanze Day tomorrow. Nailed phone interview for promotion today and was basically told I was the frontrunner for the position as right now (but he has others to interview). It was a good day.

 

[BeerMeDuffMan]

Just finished a pint of a best bitters collaboration Cask Ale from Fortnight Brewing and Top of the Hill Brewery. Not my favorite style, but we'll done. Now having a little Coffee Amber by Fortnight...a favorite.

You were great in gladiator, Russell Crowe

 

[1977Brewer]

Already posted stuff I had at the bar with the mates earlier. Then gym. Now Lichtenhainer. Then bed.



Weekend, so no more no beer. Zwanze Day tomorrow. Nailed phone interview for promotion today and was basically told I was the frontrunner for the position as right now (but he has others to interview). It was a good day.

Your water is fizzy. Also a lil yellow.

 

[Billy-Klubb]

Already posted stuff I had at the bar with the mates earlier. Then gym. Now Lichtenhainer. Then bed.

Weekend, so no more no beer. Zwanze Day tomorrow. Nailed phone interview for promotion today and was basically told I was the frontrunner for the position as right now (but he has others to interview). It was a good day.

recipe on that Lichtenhainer? PM that bad boy.

 

[banesong]

I have already trademarked that. Don't make me file a C & D against another home brewer.
View attachment 304027

Wish the app let likes happen.

View attachment 304045juan daily. Black tea, tequila lemon, lime, and mint. So good

Need.

Couple hours later, another airport in another country. Sochu and soda with a snack. The local brandy has not pic, so it didn't happen. Sake next. #toomanyhourstokillbeforethenextflight #dangerwillrobinson

 

[val214]

No. THIS is infected.

View attachment 304076

Having this, in memory of my dad (kids called him gramps.) 1 year today.

Cheers, everyone.

View attachment 304077

Cheers to Gramps!

 

[ChefRex]

Already posted stuff I had at the bar with the mates earlier. Then gym. Now Lichtenhainer. Then bed.

Weekend, so no more no beer. Zwanze Day tomorrow. Nailed phone interview for promotion today and was basically told I was the frontrunner for the position as right now (but he has others to interview). It was a good day.

recipe on that Lichtenhainer? PM that bad boy.

Also interested

 

[Psylocide]

Already posted stuff I had at the bar with the mates earlier. Then gym. Now Lichtenhainer. Then bed.



Weekend, so no more no beer. Zwanze Day tomorrow. Nailed phone interview for promotion today and was basically told I was the frontrunner for the position as right now (but he has others to interview). It was a good day.

Good luck man

 

[mattmmille]

Pig Pounder Boar Brown

 

[Qhrumphf]

Your water is fizzy. Also a lil yellow.

Wow, you're right. It's also sour and kinda tastes like bacon. I should probably look into that...

recipe on that Lichtenhainer? PM that bad boy.

It's actually from a weird partigyle split sour mash plus second mash thing, but I'll shoot you both versions, what I did and what I would have done had I done it by itself.

 

[1977Brewer]

Wow, you're right. It's also sour and kinda tastes like bacon. I should probably look into that...







It's actually from a weird partigyle split sour mash plus second mash thing, but I'll shoot you both versions, what I did and what I would have done had I done it by itself.

Sour bacon water sounds great.

 

[val214]

Surprised
View attachment ImageUploadedByHome Brew1442629853.827317.jpg

 

[PatrickGoss]

Sour bacon water sounds great.

Truth.

 

[banesong]

As promised, sake.

Considering scotch next. How much do I hate myself?

 

[BUCKNUTS]

Some random homebrew. Not sure who made it. Farm house tasty

I recognize that Farmhouse Rye.

 

[Qhrumphf]

Good luck man

I don't want the job, honestly. I want a f***ing brewing job. But this would allow us to move somewhere it's not bloody f***ing humid all the time, and my wife could not work, go back to university, get out of her rut where she gets keeps getting laid off and spends 3-4 months on the dole every couple years, and then when she gets a better job, I can do the same and actually do what I want.

Also interested

Well in that case, I'll just post it here then.

Partigyle (both were 5.5 gallon batch volumes):

Sour mash of 5 lbs German wheat and 6 lbs German Pils, 1.5 qts per pound, mashed at 152, as low mineral water as is feasible, just use lactic acid to hit 5.35 pH. After conversion rest, drop to 120 w/ immersion chiller, drop pH to <4.5 (I went 4.47) w/ lactic acid, add 1/2 lb more crushed Pils malt, cover w/ saran wrap, drop on small piece of dry ice or purge w/ CO2. Check every 8 hours, if temp drops to 100 or below, add boil water for a few minutes, and add enough to bring back up to 115 or so. Every time you open and check, recover with saran wrap, and more dry ice/purging. Continue for 2.5 days.

After that, drain mash tun. Runnings for me were pH 3.36, so I'd expect the same. Split the runnings. Half went to my Gose, along with the sparge runnings. No sparge runnings for the Lichtenhainer

So half the first runnings, plus a second mash of 100% German Rauchmalz (I used Weyermann), 3 lbs, again at 1.5 qts per pound and 152 and adjusted to 5.35, and then sparge that until you reach the 2.5P/1.010 mark, and top up with water if needed to preboil, and then 90 min boil (I haven't had good luck with either short boil or no boil sour mash beers). Hopped to 7 IBUs w/ single Tettenang addition at 30 mins left.

And then fermented w/ Wyeast 1007 for a couple weeks at 64F.

Worked out to 9.8P/1.039 OG and 2P/1.008 FG.

(Gose worked out to 10P and 2P, hopped the same way, plus 0.75 oz sea salt and 1 oz fresh ground coriander in the last 10 mins of the boil.

If you're going to do it on its own, I'd replace some of the Pils so that you have 45% wheat, 30% Rauchmalz, and 25% Pils malt and just scale it back to whatever you need on your system to hit 1.039-1.040, and follow the same process otherwise. But I could go with a little more smoke (clubmates love it and think it's perfect as is though, so there's that), so I would consider going 45% wheat and 55% Rauchmalz. But 30% is about where this works out to.

 

[BUCKNUTS]

Bucknuts sour quad. Dude. Seriously a fantastic brew.
View attachment 304088
Oh yeah. Heating strike water. Brew night.

Glad you liked it I had one last night not a bad first sour if I do say so myself.

 

[BigPerm]

I don't want the job, honestly. I want a f***ing brewing job. But this would allow us to move somewhere it's not bloody f***ing humid all the time, and my wife could not work, go back to university, get out of her rut where she gets keeps getting laid off and spends 3-4 months on the dole every couple years, and then when she gets a better job, I can do the same and actually do what I want.




Well in that case, I'll just post it here then.

Partigyle (both were 5.5 gallon batch volumes):

Sour mash of 5 lbs German wheat and 6 lbs German Pils, 1.5 qts per pound, mashed at 152, as low mineral water as is feasible, just use lactic acid to hit 5.35 pH. After conversion rest, drop to 120 w/ immersion chiller, drop pH to <4.5 (I went 4.47) w/ lactic acid, add 1/2 lb more crushed Pils malt, cover w/ saran wrap, drop on small piece of dry ice or purge w/ CO2. Check every 8 hours, if temp drops to 100 or below, add boil water for a few minutes, and add enough to bring back up to 115 or so. Every time you open and check, recover with saran wrap, and more dry ice/purging. Continue for 2.5 days.

After that, drain mash tun. Runnings for me were pH 3.36, so I'd expect the same. Split the runnings. Half went to my Gose, along with the sparge runnings. No sparge runnings for the Lichtenhainer

So half the first runnings, plus a second mash of 100% German Rauchmalz (I used Weyermann), 3 lbs, again at 1.5 qts per pound and 152 and adjusted to 5.35, and then sparge that until you reach the 2.5P/1.010 mark, and top up with water if needed to preboil, and then 90 min boil (I haven't had good luck with either short boil or no boil sour mash beers). Hopped to 7 IBUs w/ single Tettenang addition at 30 mins left.

And then fermented w/ Wyeast 1007 for a couple weeks at 64F.

Worked out to 9.8P/1.039 OG and 2P/1.008 FG.

(Gose worked out to 10P and 2P, hopped the same way, plus 0.75 oz sea salt and 1 oz fresh ground coriander in the last 10 mins of the boil.

If you're going to do it on its own, I'd replace some of the Pils so that you have 45% wheat, 30% Rauchmalz, and 25% Pils malt with the Rauchmalz and just scale it back to whatever you need on your system to hit 1.039-1.040, and follow the same process otherwise. But I could go with a little more smoke (clubmates love it and think it's perfect as is though, so there's that), so I would consider going 45% wheat and 55% Rauchmalz. But 30% is about where this works out to.

That's complicated as ****. Nice work!

 

[mhurst111]

Surprised
View attachment 304099

Pleasantly? My folks are bringing some 2nd shift next week.

I recognize that Farmhouse Rye.

That's what the R was for.... I really need to start labeling who sends me what. It was good.

#stoutseason365


View attachment ImageUploadedByHome Brew1442630539.806213.jpg

 

[Qhrumphf]

That's complicated as ****. Nice work!

That's how I do.

 

[1977Brewer]

More SNPA.

Dammnit Qhrumphf that's some highly involved brewing right there. I'd screw that all up.

 

[val214]

Pleasantly? My folks are bringing some 2nd shift next week.



That's what the R was for.... I really need to start labeling who sends me what. It was good.

#stoutseason365


View attachment 304103

It was pleasantly surprised.

 

[Peruvian802]

I don't want the job, honestly. I want a f***ing brewing job. But this would allow us to move somewhere it's not bloody f***ing humid all the time, and my wife could not work, go back to university, get out of her rut where she gets keeps getting laid off and spends 3-4 months on the dole every couple years, and then when she gets a better job, I can do the same and actually do what I want.




Well in that case, I'll just post it here then.

Partigyle (both were 5.5 gallon batch volumes):

Sour mash of 5 lbs German wheat and 6 lbs German Pils, 1.5 qts per pound, mashed at 152, as low mineral water as is feasible, just use lactic acid to hit 5.35 pH. After conversion rest, drop to 120 w/ immersion chiller, drop pH to <4.5 (I went 4.47) w/ lactic acid, add 1/2 lb more crushed Pils malt, cover w/ saran wrap, drop on small piece of dry ice or purge w/ CO2. Check every 8 hours, if temp drops to 100 or below, add boil water for a few minutes, and add enough to bring back up to 115 or so. Every time you open and check, recover with saran wrap, and more dry ice/purging. Continue for 2.5 days.

After that, drain mash tun. Runnings for me were pH 3.36, so I'd expect the same. Split the runnings. Half went to my Gose, along with the sparge runnings. No sparge runnings for the Lichtenhainer

So half the first runnings, plus a second mash of 100% German Rauchmalz (I used Weyermann), 3 lbs, again at 1.5 qts per pound and 152 and adjusted to 5.35, and then sparge that until you reach the 2.5P/1.010 mark, and top up with water if needed to preboil, and then 90 min boil (I haven't had good luck with either short boil or no boil sour mash beers). Hopped to 7 IBUs w/ single Tettenang addition at 30 mins left.

And then fermented w/ Wyeast 1007 for a couple weeks at 64F.

Worked out to 9.8P/1.039 OG and 2P/1.008 FG.

(Gose worked out to 10P and 2P, hopped the same way, plus 0.75 oz sea salt and 1 oz fresh ground coriander in the last 10 mins of the boil.

If you're going to do it on its own, I'd replace some of the Pils so that you have 45% wheat, 30% Rauchmalz, and 25% Pils malt and just scale it back to whatever you need on your system to hit 1.039-1.040, and follow the same process otherwise. But I could go with a little more smoke (clubmates love it and think it's perfect as is though, so there's that), so I would consider going 45% wheat and 55% Rauchmalz. But 30% is about where this works out to.

Not. Gonna. Happen.

 

[wyobrewer1]

Glad you liked it I had one last night not a bad first sour if I do say so myself.

Man I'm so glad I got to try it. I'm going to go Dar here, but I get green apple, a lot of cherry, some date character. Dude it's legit. So good I'll have another pour.
View attachment ImageUploadedByHome Brew1442631483.382874.jpg
Damn my garage is a disaster.

 

[Qhrumphf]

Second pour of Lichtenhainer and then bed. I will be hurting tomorrow. A bunch of different pyramid sets, all at personal weight records, plus cardio. 2 hour total workout. W00t.

 

[wyobrewer1]

Question for anyone experienced with sours. I was thinking of adding my bottle dregs tonight to give them a head start, then aerating and pitching a vial of WLP670 about 12 hours from now. Should work no?

 

[Qhrumphf]

More SNPA.

Dammnit Qhrumphf that's some highly involved brewing right there. I'd screw that all up.

I take a lot of measurements notes and wait to get pissed until I'm done brewing (2-3 prior to chilling, no more than that). If I hit it @Remmy like early on I'd never get it right.

 

[1977Brewer]

Man I'm so glad I got to try it. I'm going to go Dar here, but I get green apple, a lot of cherry, some date character. Dude it's legit. So good I'll have another pour.
View attachment 304107
Damn my garage is a disaster.

Like an apple pie air freshener kind of green apple?

My son will not sleep. Disney channel and graham crackers in da house.

Oh wait he's out. Time for Falling Skies. No snacks for me, I ate all of the catfish for dinner.

 

[Qhrumphf]

Question for anyone experienced with sours. I was thinking of adding my bottle dregs tonight to give them a head start, then aerating and pitching a vial of WLP670 about 12 hours from now. Should work no?

Probably not enough time to make a difference, but there's probably not enough in bottle dregs to get going soon enough to be a good plan. I'd pitch both at the same time personally. And then continue to feed with bottle dregs every so often.

 

[1977Brewer]

I take a lot of measurements notes and wait to get pissed until I'm done brewing (2-3 prior to chilling, no more than that). If I hit it @Remmy like early on I'd never get it right.

Same but still. 8 lbs of this and 20 quarts of that isn't near what that takes.

I'm not fussing with my water yet though. That might be the part that's throwing me.