Who's NOT making IPAs and what are you brewing?

[ThirstyPawsHB]

Cherry Quad and RIS happening today.

 

[grampamark]

I'm not at the farm so I don't have access to my brewing notes. It occurs to me, though, that in almost 8 years of brewing and almost 100 batches, I’ve only brewed an actual IPA twice.

I currently have a Dunkelweizen on tap, a Pale Ale cold crashing, and a Cream Ale in primary. Those are pretty typical of my usual rotation.

That said, I brew Pale Ales fairly often, and what I consider a pale might be someone else’s IPA. Shrug.

 

[ThirstyPawsHB]

I currently have a Dunkelweizen on tap..

After the success of my 1st lager, an Okoberfest, those have caught my attention...

 

[Lefou]

I'm brewing an American Wheat soon based off of Oberon and have an American-Belgian Pale Ale on deck. Still working through a Czech Pale Lager that I brewed over the winter.

What are you brewing, that's not an IPA?

Got two all grain brews organized on the side ready to go, but don't have the particular yeast for them yet. One is a Vienna/amber lager grist, the other is a German-style dampfbier recipe.
I don't brew or drink IPA styles. Ever.

 

[Dland]

I brew a few types, more than 60% lagers, no IPAs this decade.

Been brewing a lot of what might be called CAPs or pre prohibition lagers, but trying different malt and hop levels, and old style grain and malted grain adjuncts, use malted rye most but also wheat, flaked corn, and even flaked rice.

Also mostly regular pilsners, sometimes a Vienna or may stray into marzen territory.

Some of the newer hops with citrus have worked their way into some of the lagers.

Just making beer I like and trying to get better at it.

Cellar up above lager fermentation temp so just pitched first ale of season, my first saison.

Last summer was using mainly US-05 and making what might be called cream ales, sort of, but would be a bit much for a Genesee fan.

 

[6Tap]

This is discrimination... [emoji12] I love IPA’s [emoji12]
I recently brewed an Imperial stout and plan to brew a barleywine then a session of some type.

 

[Dland]

This is discrimination... [emoji12] I love IPA’s [emoji12]
I recently brewed an Imperial stout and plan to brew a barleywine then a session of some type.

Yeah, but when you consider that in many places the only fresh brewed craft beers are IPAs, I'd hardly call it discrimination. ;}

 

[HB2 HughBHomeBrew]

Well, IPA is dry hopping at the moment... But next up is my stand-by, fan-favorite porter recipe. Then Lawnmower/Cream Ale is up, then its lager time.

 

[ramjam]

i currently have a NEpale ale and a saison on tap, on deck i have an ESB, saison split batch just to see how it turns out, after that an altbier, i don’t think i have ever brewed an actual ipa and don’t really plan on it either lol

 

[Saunassa]

Hefeweisen in the fermenter waiting to be bottled and a hornindal kveik just finished the initial fermentation and waiting until next week to bottle. Next on deck is an Amber/brown ale

 

[SteveH aka shetc]

Just kegged a cream ale - is that a good thing?

 

[shoreman]

Last summer was using mainly US-05 and making what might be called cream ales, sort of, but would be a bit much for a Genesee fan.

I've been working on this golden ale, something like a kolsche but it uses american hops & yeast. Basically Pils, a touch of wheat & lots of Sterling & Crystal hops. Ferment cold with the Stone Yeast or any American Ale yeast that works at low temps. I don't even know what style it is, but it's alsmost like a faux-pilsner and delicious.

 

[mattdee1]

3 batches in varying stages of readiness - a blonde, an amber, and a dark mild.

I enjoy IPA but if I want IPA I just buy it at the store. There are 5 million options and I can drink them at whatever pace I like rather than worrying about hustling through a keg before the aroma passes its prime.

 

[Lefou]

I'd like to think being able to do multiple styles can make you a better brewer, but there are some styles of beer that won't suit your personal taste or preference. That's one big reason that got me into BYO at home because there are so many styles of popular beer that didn't appeal to me - that, and getting a bug on my tail that I might be able to improve on the commercially *BLAH* brands you DO find on the shelf that everyone else seems to buy.
The second reason I don't push the envelope with IPA or higher ABV styles is because I'm getting older. I've realized two or more beers of a style generally higher in ABV can disrupt my sleep and metabolism, so I generally avoid them in most situations unless it's with food or the weather is colder. Lighter lager-style beers can be well-attenuated and dosed with a nice level of hops yet still present a low ABV that can be tolerated the next day, so this is where my interest in brewing lies.

 

[Hoppy2bmerry]

Fermenting now not one IPA, hefe, saison, imperial stout, tropical stout, and mead.

 

[enkamania]

Summer time I make my fruit beers pineapple wheat, strawberry cream ale and watermelon wheat. The it's back to mostly IPA's.

 

[Morri896]

I've been working on blondes for the last 4 batches. Thinking about trying a märzen for my first lager next batch.

 

[Jag75]

I've been working on blondes for the last 4 batches. Thinking about trying a märzen for my first lager next batch.

Did my 1st one in march . Still lagering . I've taken a small sample ....just to make sure lol

 

[Morri896]

Did my 1st one in march . Still lagering . I've taken a small sample ....just to make sure lol

Do you bottle carb?

 

[Jag75]

Do you bottle carb?

No it's in a keg

 

[Morri896]

No it's in a keg

Oh, that's the only thing I'm really worried about with lagering. I only do bottles.

 

[cswant88]

I just tapped an altbier and I've got a cream ale fermenting. Planning a tripel, just as soon as the cream ale is kegged and I can free up my fermenter.

 

[cmac62]

I have only ever brewed one ipa recipe and it was a NEIPA, so not even the same. I'm just not a fan. I currently have quite a variety. 2 ciders, one natural and one spiced. 2 blondes, one centennial and one Jalepenio. Orange kolsch, milk and honey pale ale, milk stout, blueberry berliner weisse and a gose. I am brewing my first light lager this weekend.

Good luck with the light lager, one of the hardest beers to brew because there aint nothin to hide behind.

 

[Zekk]

I generally brew more IPAs over summer, but haven’t brewed much this summer yet.

I have a pumpkin ale, Pilsner and helles on draft with a dark English mild in the fermenter

 

[cmac62]

My amber just kicked and I have what I call my hop water on tap currently. A couple of weeks ago I made two smallish beers and did a partygyle and rerinsed all of the grain from both batches. It went into the fermentor okay, but came out at 1.000. With an oz of Chinook at 60 and another at 5 it is really hoppy with no density to hold it up. It's not bad, but really dry and hop water like. LOL

 

[Snowblind258]

I have a pretty basic American wheat waiting for me to not be lazy to move into a keg, brewed about 2 1/2 weeks ago

Currently sipping on a basic american wheat, I will 100% make it again. It has been perfect for these 90+ degree days.

 

[couchsending]

Always brewing some sort of hoppy beer... it’s amazing how many different flavors and aromas you can create with just hops.. and there are so many new amazing hops to try.

That being said I make a lot of very traditional German/Czech lagers and for the summer a few fruited quick sours.

 

[catdaddy66]

I generally brew more APA's but currently have a saison fermenting and my next batch will be a bitter. I have a full sack of pilsner malt that I have to chew through next but an IPA could help me use up a chunk of the 5#'s of hops that I have stored up.

 

[Hoppy2bmerry]

Oh, that's the only thing I'm really worried about with lagering. I only do bottles.

You can bottle condition a lager, just give it time to carb up at room temp (3 weeks) before you refrigerate to lager them.

 

[bracconiere]

i just usually throw stuff in a pot, lightly hop it....i prefer Carmely darker beers though (because their easier to make, to be honest)