What are you drinking now?

[davidabcd]

Currently at 11%. 1.134 to 1.050

What are you shooting for? I don't know squat about mead except what I read...here.
Edit: what's causing the salt flavor? I didn't want to keep creating new post.

 

[Dgallo]

Homebrewed Dryhopped New Zealand Pilsner with Riwaka, Motueka, and Nelson hops at 5.8%

 

[davidabcd]

Homebrewed Dryhopped New Zealand Pilsner with Riwaka, Motueka, and Nelson hops at 5.8%

I never need to see who posted when I see the head.
Purdy.

 

[Bluekat]

It’s like visiting an old friend.

 

[Dgallo]

I never need to see who posted when I see the head.
Purdy.

Haha Thanks brother. foam and head retention is one of my favorite parts of beer lol

 

[Rish]

Nice malty beer brewed down in Gulfport. I've mostly had their sours, but this is good.

 

[grampamark]

Short pour of the Hazy Ale I kegged yesterday. Almost carbed and really good flavor.

 

[TheDudeLebowski]

Kicking the bottle of Treehouse vodka

And sampling the gin. Got an interesting hazelnut finish. I could see a good martini in this one as when cold it's a little hot

 

[loganklaas]

Fat Tire clone.

 

[camonick]

(NE)BRASKA beer

 

[loganklaas]

Old Rasputin clone.

 

[bailey mountain brewer]

Good beer for a nice day. Got stuff to do but well I postponed it for some enjoyment.

 

[TheDudeLebowski]

King Julius

 

[grampamark]

HB Irish Red

 

[buckinin]

 

[Section1]

Homebrew Blonde Ale

 

[ThirstyPawsHB]

What are you shooting for? I don't know squat about mead except what I read...here.
Edit: what's causing the salt flavor? I didn't want to keep creating new post.

I'm shooting for 14% with an FG around 1.025. Took a stab with D-47 dieing out around there. I like sweeter Meads anyway so another 10 points in 2 weeks would be awesome assuming I didn't muck anything else up taking a reading.

As far as saltines, I'm assuming it's the chemicals. I've seen recipes using about 3x, especially, calcium chloride, what I use. The belief is this gives a smoother feel to the final product. I've brewed stouts that came out salty and the only difference was I had used more chemicals. Since then I backed off a lot on chemicals. I use(d) Brew'n water. But now I just wing it. Comes out to my liking. I'm clearly not the world's most educated beer chemist. I just found what works for me years ago. 1 teaspoon of this, ml of that.

With that said, I could be wrong and it's a hop combination that's giving the saltiness but because of my previous experience I assume it's chemistry.

OT

 

[rock_n_herm]

I just received this handcrafted tap handle from a fellow brewer on Brewer’s Friend - a very fine gesture!

 

[davidabcd]

With that said, I could be wrong and it's a hop combination that's giving the saltiness but because of my previous experience I assume it's chemistry.

Thanks for shedding some light on it.

 

[pshankstar]

Started off last night with @Section1 Schwarzbier followed my my HB DIPA.
I am not very familiar with a Schwarzbier but damn was it delicious!! Very easy drinking, I was drinking it way too fast, the roast character wasn’t overpowering and provided a nice sweet chocolate note to it. It also had a nice dry finish which I like and think helped making me want to go back for another sip before I could set the glass down. Well done sir!!
Oh and his magnet he sent me is on the kegerator/fermentation chamber. Can anyone spot it? Haha

 

[South Arm Brew]

Homebrewed Dryhopped New Zealand Pilsner with Riwaka, Motueka, and Nelson hops at 5.8% View attachment 769875

Yummy!

 

[South Arm Brew]

Had these last night while grilling chicken kabobs.

 

[hopkincr]

Boli Pilsner from Ölgerðin Egill Skallagrímsson for lunch. And an Einstok after Ziplining.

 

[ThirstyPawsHB]

Drank the approved style beer yesterday. This is the closest thing to Belgium I have. IDK, maybe the Vikings were in Belgium at one time. 1st-5gal batch in a year going now.

 

[TwistedGray]

Tried out a new brewery down the street (trash beer, and they add gratuity to the bill for some reason - we were the only four people there for the 1.5ish hours we were there), walking distance, and went to another new coffee/beer place also down the street.

Porter (thin and no flavor) and an extremely over-sweetened milk stout (my wife sent it back, rightfully so)

And then a local amber (Other Brother Brewing)

 

[ThirstyPawsHB]

Feeling like old times..

 

[AlexKay]

HB roggenbier. (For roggenbier, HB is the only kind I’ve ever found!)

 

[Rish]

Tasty peach apricot gose. Light fruit,
just a touch of salt.

 

[loganklaas]

Another Fat Tire clone.

 

[Rish]

The weekly port barrel imperial stout. Still delicious!