Thursday!
HB Hibiscus Saison
HB Hibiscus Saison
You can’t honestly have that many bad beers from bells...it’s either your distributor or your paletteHaving to power through these. I'll pour my own beer out. But when I pay for it at the store, I find it hard. Bell's is sending me some swag in return for bad beer. Do I realy want to wear a shirt from a brewery that's letting me down? Probably. Cause I want to fit in.
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care to share what you used Malt wise? Just Vienna?Another HB Vienna lager. I’m kinda into the German style lagers lately. It’s been hard not tapping the Oktoberfest I have had kegged since March. I hope it’s good too.
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Nice to have open golf courses!Tonights meditation
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Dude, you need the right setup. Mainly no O2 introduction.Even though I've whinned a bit about neipas I'm trying to decide if I want to pull the trigger on the $93 cart i just racked up on NB to brew one....they are fun to make but not cheap View attachment 691784
HB Bullwinkle Brown.
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Started doing closed transfers when I took a crack at a pliney clone a few months ago, been doing them ever since. However, I haven't brewed another hazy since then. For me its the aftertaste that many of them have. Not sure sure how to describe it? My theory is its the London ale yeast but not sure? I've tried so many different yeasts but still not sure? I think I'm gonna give it another go...Dude, you need the right setup. Mainly no O2 introduction.
Started doing closed transfers when I took a crack at a pliney clone a few months ago, been doing them ever since. However, I haven't brewed another hazy since then. For me its the aftertaste that many of them have. Not sure sure how to describe it? My theory is its the London ale yeast but not sure? I've tried so many different yeasts but still not sure? I think I'm gonna give it another go...
Local guy?Jester King / Live Oak collaboration. Farmhouse wheat
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Jester King sour Belgian wit
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... with a cool bottle cap
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Pfft there’s barely any left.Dogfish 90 minute Imperial IPA
Local guy?
care to share what you used Malt wise? Just Vienna?
I was curious what you used for the color. I love that dark brown hue, but mine is more of a copper color since I use just a pinch of pale chocolate (~250). I need to broaden my inventory...Vienna Malt (3.5 SRM) 95%
Melanoiden malt (27 SRM) 2.5%
Blackprinz (500 SRM) 1.3%
Cara-Pils (2 SRM) 1.3%
Yes, local to Austin. I take it you are as well?
Thanks!Vienna Malt (3.5 SRM) 95%
Melanoiden malt (27 SRM) 2.5%
Blackprinz (500 SRM) 1.3%
Cara-Pils (2 SRM) 1.3%
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Brew day tomorrow!
Recipe I used for reference called for CaraFoam instead of CaraPils but I already had a bunch of CaraPilsThanks!
Use some Hefe yeast too.Started doing closed transfers when I took a crack at a pliney clone a few months ago, been doing them ever since. However, I haven't brewed another hazy since then. For me its the aftertaste that many of them have. Not sure sure how to describe it? My theory is its the London ale yeast but not sure? I've tried so many different yeasts but still not sure? I think I'm gonna give it another go...
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