Another Central Coast beer being enjoyed in the Midwest.
What are you drinking now?
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HB rye ipa. I’m in full fermented veggie mode. Green beans a few nights ago, cilantro carrot sticks and kraut tonight. I think gingered kohlrabi and carrot slaw tomorrow night. Trying to get a few fisherman friends to hook me up with some fish so I can give that a try, but they’re greedy about their fillets…
It was a Big Beer Monday.
What'd you think of it?
johnbrown86
Member
I tend to sweat a lot nowadays, and having hard time to stop sweating excessively.
Can alcohol be one of the reason for excessive sweating?
Can alcohol be one of the reason for excessive sweating?
I think you’d be better off asking your doctor.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
TwistedGray
El Jefe Brewing Company
Bay Breeze
BrewinInPA
Well-Known Member
Bulldog Martini 50/50 with Dolin Dry, Orange Bitters and an Orange twist.
BrewinInPA
Well-Known Member
First pour of my HB DelCo BFB (Beer-Flavored Beer).
Hb summer ale
HB wheat kettle sour. Head formation definitely better after 3 weeks in the bottle.
HB Imperial Chocolate Oat Stout on nitro:
Pulled a carb check on the Boho pils I kegged on Sunday. I’m equally delighted and salty about this beer.
On the plus side, my years-long losing streak on Saaz hops has finally come to an end. This pound is wildly floral and bright in the herbal spectrum. No dirt clods are these, they’re the real deal. Finally!
The grist isn’t what I’d like it to be, despite a two-hour boil. An extra gram of salt would do it a lot of good, maybe a gram of gypsum, too?
I’ll give it some time before I start squirting things into it.
On the plus side, my years-long losing streak on Saaz hops has finally come to an end. This pound is wildly floral and bright in the herbal spectrum. No dirt clods are these, they’re the real deal. Finally!
The grist isn’t what I’d like it to be, despite a two-hour boil. An extra gram of salt would do it a lot of good, maybe a gram of gypsum, too?
I’ll give it some time before I start squirting things into it.
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I don't get it.
Was it aged on stainless?
Edit: Noting Rish's laughter remark on this post, I suddenly realized that my question could be taken the wrong way. That's not what I'm going for! I get that seven years is young for a Scotch, but I'm perplexed as to why it's so clear. Sorry, I don't know a lot about Scotch--aside from the fact that I like it a lot. I'm sorry about the dumb question, but I'm really curious to know more.
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You won the internet today. Absolute best post by anyone, anywhere.
SanJuanWorm
Beer. Because you can’t drink bacon.
Stiegl Grapefruit Radler. This is really hitting the spot today...too damn hot for anything else 
...at least until the next hazy in the fridge!
Cheers!
...at least until the next hazy in the fridge! Cheers!
First time to have this. Found it in a gas station/C store not too far from me! As advertised, bourbon, chocolate, coffee, vanilla. I seem to get a little coconut, too. This is superb (to me)!
)!
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Carb check on the cream ale I kegged on Sunday. Too many moving parts on this one.
Right now, this one is pretty gnarly.
I’m normally a very systematic brewer, small adjustments yield big gains in time. I thought it would be a fun exercise after the years-long,highly disciplined, and incremental Panther Piss Project to do something a bit wild.
I intentionally did everything wrong on this beer. I ditched my proven water profile and went back to ultra-soft water. I bought into the hype that Nottingham yeast has changed and now is a super yeast that does all things at all temps. I also tried Lemondrop hops for the first time.
I like the Lemondrop hops. Nottingham is still as vile as ever. Soft water refuses to drop clear and makes a beer boring.
Useful data point and confirmation that I was on the right track. Terrible beer and a waste of a Saturday.
Right now, this one is pretty gnarly.
I’m normally a very systematic brewer, small adjustments yield big gains in time. I thought it would be a fun exercise after the years-long,highly disciplined, and incremental Panther Piss Project to do something a bit wild.
I intentionally did everything wrong on this beer. I ditched my proven water profile and went back to ultra-soft water. I bought into the hype that Nottingham yeast has changed and now is a super yeast that does all things at all temps. I also tried Lemondrop hops for the first time.
I like the Lemondrop hops. Nottingham is still as vile as ever. Soft water refuses to drop clear and makes a beer boring.
Useful data point and confirmation that I was on the right track. Terrible beer and a waste of a Saturday.
Looks like the rain is going to miss us by about 25 miles again today. Drinking my Vienna lager called ‘When Will It Rain?’
BrewinInPA
Well-Known Member
Hmmm... I love Nottingham, but for a cream ale I'd go Lutra.
Me too, Nottingham is my work horse for nearly all my standard ales. No trouble whatsoever in the 65-67° range
That's an interesting idea! I have yet to goof around with the Kviek yeasts.
Normally, I direct pitch WY2112 into my cream ales as a starter for my kegs of steam beer for the football season (9ers fan, steam beer is important when you're a 9ers fan
).What kind of water do you use Nottingham with? I brewed this cream ale with really soft water, and in its defense, it hasn't dropped clear so I can't beat on Nottingham too hard. Nevertheless, it still has that vile "brothy" flavor that I associate with the strain.
While looking at my glass, with disgust, I couldn't help but think, maybe it's a strain that requires harder water? There's a lot of brewers and breweries that swear by the stuff. Clearly, I'm doing something dumb.
Bozone Amber while making the quick ‘n’ dirty keezer a little lees quick and a little less dirty. Mocking up the box that will contain the faucets.
HB Belgian dark strong. Not a great pairing with the seared scallops, but I’ll be sipping it long after dinner is done.
LOL, I hate this yeast so much!
Over on the AHA forum they said it was great just so long as you kept it under 65F and it made a great fake lager in the 50's.
I think my downfall was my fermentation temp. I pitched at 56, let it raise to 58 for the first half, then let it free raise to a hard cap at 65 at half gravity. Once it hit the last few points, I let it D-rest at 70.
It doesn't taste like a happy fermentation. Really yeasty and brothy despite the fact that it hit TG in four days.
This beer desperately needs calcium and I think Nottingham needs that too.
BrewinInPA
Well-Known Member
You can pitch Lutra @100F and it finishes out in like 3 days. Unless I'm brewing a specialty style, I use Lutra and Voss almost exclusively.That's an interesting idea! I have yet to goof around with the Kviek yeasts.
Normally, I direct pitch WY2112 into my cream ales as a starter for my kegs of steam beer for the football season (9ers fan, steam beer is important when you're a 9ers fan
What kind of water do you use Nottingham with? I brewed this cream ale with really soft water, and in its defense, it hasn't dropped clear so I can't beat on Nottingham too hard. Nevertheless, it still has that vile "brothy" flavor that I associate with the strain.
While looking at my glass, with disgust, I couldn't help but think, maybe it's a strain that requires harder water? There's a lot of brewers and breweries that swear by the stuff. Clearly, I'm doing something dumb.
I live in the Mid-Atalantic, my goal around this time of year is to avoid 100F.
BrewinInPA
Well-Known Member
So do i... I'm talking right off the chiller. The sooner u pitch the less risk of contamination.
Add me to the list of folks that uses notty quite a lot. I've recently started branching out given the variety of dry yeasts out there currently.
I have a cream ale on tap right now that I really really enjoy. I've mostly been the same grain bill and hops for the past 4 renditions, but I used K-97 on this batch and its going to be my new yeast for this beer every single time.
Oskar Blues Thick Haze while grilling some burgers
A few homebrews tonight.
Finished “farming” my riding arena for the kids and needed a beer to wash down the dust.
HB Irish Stout
HB Irish Stout
TwistedGray
El Jefe Brewing Company
Beats me - honestly, I have no clue.
My sister-in-law is engaged to a Scottish guy, and he brings me whiskeys when he comes to visit while they're waiting, for what seems forever, on his Visa. I have a few more to try.
They're significantly smoother than I expected for such "young" whiskeys. I think we're of the same mindset.
TwistedGray
El Jefe Brewing Company
A thermos of cocktails while splashing around in the hot tubs and in the steam rooms.
Then went out for dinner
Then went out for dinner
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Cool glass.
Firat pour (Amber Ale) out of the “improved” quick ‘n’ dirty keezer.
HB cantaloupe wheat
Bottling leftover of a mead made as a BOMM, but it has been aging for 18 months. This bottom sample, I picked up some yeast. The rest is very clear. Dry, a little tartness, 13% abv, pretty tasty!
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