What are you drinking now?

[user 205607]

Hb 1st attemped at a NEIPA.
She's pretty muddy.View attachment 623729

Carbonation is good, that was unexpected. Still, something missing and has a weird aftertaste, not as juicy as I was hopping.
I'll mark this one down as a FAIL.

What was your recipe?

 

[ThirstyPawsHB]

Well as usual my impatient nature shows. This RIS, Hanahapu clone, really starting to shine after 4 months. Too bad only have a couple bottles left..

 

[orionol73]

 

[6Tap]

 

[aharri1]

Lagunitas IPA at the dream theater concert at hard rock live Orlando!

 

[camonick]

Another Märzen

 

[applescrap]

Coffee stout

 

[pshankstar]

 

[applescrap]

Lagunitas IPA at the dream theater concert at hard rock live Orlando!View attachment 623777

Sweet! Is that, a parker fly? Cool and the keyboarditar, whoa. Should give a listen to more of them. Still drinking this stout.

 

[ThirstyPawsHB]

The night of RISs...a good night! OT tomorrow but, ahh f-it!

Will be a busy beer week next week..

 

[Hoppy2bmerry]

 

[baldm79]

Permanent marker pen disguises and caps vs canes

 

[TwistedGray]

Thanks @baldm79
This one hits the spot...actually ALL that I've tried so far have been yummy!!
Liquid Light Show

 

[baldm79]

Bourbon county 2018 on tap

 

[applescrap]

The night of RISs...a good night! OT tomorrow but, ahh f-it!

Will be a busy beer week next week..View attachment 623784

How do you like that tap at 1g. That's my plan have taps just haven't drilled yet.

 

[applescrap]

Oops, nothing but the best, sideways.

 

[ThirstyPawsHB]

How do you like that tap at 1g. That's my plan have taps just haven't drilled yet.

Probably should have gone lower. I tip the bucket and clean beer still comes out after a cold crash anyway. Nice to ellminate a need to rack or can simply bottle from the taps with a bottling wand.

 

[Schlenkerla]

Free Zombie Dust.

 

[aharri1]

Sweet! Is that, a parker fly? Cool and the keyboarditar, whoa. Should give a listen to more of them. Still drinking this stout.

Yes! It was a great show!!

 

[imnotcassie]

What was your recipe?

New England IPA

(5 gallons/19 L, extract with grains)
OG = 1.061 FG = 1.012
IBU = 56 SRM = 5 ABV = 6.5%

Ingredients

7.2 lbs. (3.3 kg) pale liquid malt extract
1 lb. (454 g) dried wheat or weizen malt extract
12.9 AAU Amarillo[emoji2400] hops (first wort hop) (1.5 oz./43 g at 8.6% alpha acids)
1.5 oz. (43 g) Amarillo[emoji2400] hops (0 min.)
1 oz. (28 g) Citra[emoji2400] hops (hop stand)
1 oz. (28 g) GalaxyTM hops (hop stand)
1 oz. (28 g) Mosaic[emoji2400] hops (hop stand)
3 oz. (85 g) Citra[emoji2400] hops (dry hop)
1.5 oz. (43 g) GalaxyTM hops (dry hop)
1.5 oz. (43 g) Mosaic[emoji2400] hops (dry hop)
GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) yeast
3⁄4 cup corn sugar (if priming)



Step by Step

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Add the malt extracts and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding the hops at times indicated. The first wort hops are added to the kettle just after the malt extract is dissolved but before bringing to a boil. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation. The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

 

[Funkychef]

Sorachi ale

 

[marchuk96]

HB "Pine Juice"New England Ipa... All New Zealand hops...Waimea...Rakau...and Kohatu...Just kegged !!

 

[ThirstyPawsHB]

Lunch Pinthouse Electric Jellyfish. Told work I'll be back by 4...but pretty sure weekend starts now.

 

[user 205607]

New England IPA

(5 gallons/19 L, extract with grains)
OG = 1.061 FG = 1.012
IBU = 56 SRM = 5 ABV = 6.5%

Ingredients

7.2 lbs. (3.3 kg) pale liquid malt extract
1 lb. (454 g) dried wheat or weizen malt extract
12.9 AAU Amarillo[emoji2400] hops (first wort hop) (1.5 oz./43 g at 8.6% alpha acids)
1.5 oz. (43 g) Amarillo[emoji2400] hops (0 min.)
1 oz. (28 g) Citra[emoji2400] hops (hop stand)
1 oz. (28 g) GalaxyTM hops (hop stand)
1 oz. (28 g) Mosaic[emoji2400] hops (hop stand)
3 oz. (85 g) Citra[emoji2400] hops (dry hop)
1.5 oz. (43 g) GalaxyTM hops (dry hop)
1.5 oz. (43 g) Mosaic[emoji2400] hops (dry hop)
GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) yeast
3⁄4 cup corn sugar (if priming)



Step by Step

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Add the malt extracts and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding the hops at times indicated. The first wort hops are added to the kettle just after the malt extract is dissolved but before bringing to a boil. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation. The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

I like the hops and the addition of wheat. I would consider adding at least a 1/2 of flaked oats, preferably a pound. I’d move the FWH to 15 minutes, the flameout hops to 5 minutes and I’d lower my temp to 170 before doing a hopstand. With the time changes on the two hops you’ll still get some bitterness but, should also get more flavor out of both additions. Just my thoughts. I’ve begun moving a majority of my FWH to around 15-20 minutes.

 

[imnotcassie]

I like the hops and the addition of wheat. I would consider adding at least a 1/2 of flaked oats, preferably a pound. I’d move the FWH to 15 minutes, the flameout hops to 5 minutes and I’d lower my temp to 170 before doing a hopstand. With the time changes on the two hops you’ll still get some bitterness but, should also get more flavor out of both additions. Just my thoughts. I’ve begun moving a majority of my FWH to around 15-20 minutes.

Thanks for the input. Fwh 15 to mintues ? After boil?

 

[ThirstyPawsHB]

PhP Nitro Porter

 

[brewswithshoes]

View attachment 623736

Serious question on this, saw these at the store and still couldn't tell. Is that really mixed with Strawberry Lemonade?

 

[user 205607]

Sorry, I’d move the first wort hop from 60 minutes and add it with 15 minutes left in the boil. And I’d move the 0 hop addition to 5 minutes left in the boil.

 

[marchuk96]

New york proud!! Finback!!

 

[OG-wan Kenobi]