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

[jtratcliff]

APA: https://www.homebrewtalk.com/forum/threads/da-yoopers-house-pale-ale.100304/
Cream Ale: https://www.homebrewtalk.com/forum/threads/cream-of-three-crops-cream-ale.66503/
Blonde: https://www.homebrewtalk.com/forum/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841/
Roggenbier: https://www.homebrewtalk.com/forum/threads/rhubarb-rye.412780/

 

[AzOr]

The last 7 of 10 batches have been variations of pilsners. I have a session pils fermenting now. I have a pilz w Wakatu hops lagering now (found here at hbt).

Upcoming brews;
-Orfy's mild ale- delicious low abv beer
-Triple hopped Miller recipe- I've never used ae before and have been curious for quite a while.

side note- I recently sampled Golden Valley, Chehalem IPA- It's more of an old school IPA at 57 ibu with Cascade and Crystal hops. It was damn good. It wasn't a palate wrecker and was well balanced.

I may have to try brewing that soon (whoops- way off topic).

 

[Bilsch]

Been brewing for 32 years and have yet to make an IPA. Mostly make German and Czech styles.

 

[bracconiere]

T

-Triple hopped Miller recipe- I've never used ae before and have been curious for quite a while.

if you're trying to make a 'LITE' beer (lol), you need gluco not alpha....

 

[Katman]

I just can't get into IPAs or pale ales in general, so I have been brewing mainly dark ales. Going to be bottling a english porter recipe this weekend and a brown ale next weekend. I think my next brew will be the Carmel Amber Ale from the recipe forum on this site, it sounds really tasty.

 

[AzOr]

I just can't get into IPAs or pale ales in general, so I have been brewing mainly dark ales. Going to be bottling a english porter recipe this weekend and a brown ale next weekend. I think my next brew will be the Carmel Amber Ale from the recipe forum on this site, it sounds really tasty.

The caramel amber is a delicious beer but be warned it's pretty hoppy.

 

[lump42]

In 56 batches, I've only brewed 3-4 IPAs. Recently, 60/-, bitter, Irish Ale, bock, vienna lager, hefe, and a big barleywine so it has time to age some for this winter.

 

[zacster]

Lagers/pilseners. I bought a fridge and controller just so I could do this. I've been idle with brewing for a few years and the fridge has served well as the beverage cooler for the purchased goods. I still use the controller too with it and always have some nice cold brew and soft drinks around.

 

[Phildo253]

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

Thanks. I am going to need it. I fully expect it to taste like crap the first few times that I make it, but at least it takes twice as long to find out. After years, I am still surprised, with every batch, that they actually taste good when I taste them for the first time.

 

[AzOr]

if you're trying to make a 'LITE' beer (lol), you need gluco not alpha....

Ive never used gluco either but I’m going off of Schlernkla’s recipe found here on board. This recipe uses ae. I’m open to learning but my first time I’ll stick with the original recipe.

https://www.homebrewtalk.com/forum/threads/miller-lite-really-triple-hopped.123937/

 

[Jmspears]

I have a basic American wheat that’s about done carbing up. My first brew in a few years so I’m antsy to try it!

 

[Lefou]

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

Given the right soft water profile, a highly fermentable wort, and a light hand with noble hops the style can be ridiculously easy to do and you can brew them fairly quickly as they're lower gravity fermentations. Fermented at low temp with the correct neutral ale or lager yeast and hops, you'll sometimes never taste or smell the difference between ale or lager. If doing bottle carbing the beer should be stashed in a cold refrigerator for about a week afterwards.
If you can manage a blonde you can do a lager, too. It just requires a small variation of ingredients and method to surprise yourself.

 

[jturman35]

Westy 12 Clone (Day 5) Hope my Tilt is within a point or two.

 

[LittleRiver]

I hardly ever buy IPA's, because I don't like most of them, but I do sometimes brew them. The ones I make are not crazy bitter, but they are definitely more hoppy and aromatic than the other things I brew.

I like browns, stouts, porters, blondes, bocks, and more. Right now I've got an IPA on tap, and an ESB that's carbonating. Haven't decided what to brew next.

 

[AzOr]

Thanks. I am going to need it. I fully expect it to taste like crap the first few times that I make it, but at least it takes twice as long to find out. After years, I am still surprised, with every batch, that they actually taste good when I taste them for the first time.

Stick w a proven recipe, pitch enough yeast, watch your temps and you may not end up with a perfect beer. However, you'll end up w a damn good beer.

I've been working on perfecting my pilsners for three or four years. I'm not sure I'll ever get there but that's ok because I love drinking my experiments!

The hardest thing for me was trying to restrain myself from tweaking recipes too much.

 

[Fransjoe]

English Brown Ale (Newcastle clone)

 

[CascadesBrewer]

I do brew my share of Pale Ales and IPAs. It is pretty hard these days to find a Pale Ale or IPA on tap that is not loaded with Mosaic/Citra/Galaxy, so I tend to brew ones with lots of C-hops with less hops than the current trend.

I have a 1.108 Russian Imperial Stout fermenting now. My recent Belgian Pale Ale has a total of 1.5 oz of hops, so clearly not an IPA. Since I got a fermentation chamber this spring I figured I would give my shot at a "real" lager. Well...sorta real...planning to brew 2.5 gal batches of an American Lager and a Kolsch on July 4th and ferment them both with an accelerated lager schedule.

I do want to brew another batch of my IPA, but I have been thinking about brewing an Irish Red and an Oaked Imperial Oatmeal Stout.

 

[Jako]

making a English brown, California common and a blonde "ale" made with common yeast. i plan to brew two more English beers soon then one Red IPA right before our local brew comp. only because i want to enter a category with lots of entries.

 

[MaxStout]

Currently fermenting four 1-gallon jugs of different ciders made from store-bough juice and S-04. Racked off the lees a few days ago and now bulk-aging.

Planning to brew a Belgian golden strong next. After that (and for something completely different), an ordinary bitter--want to see how much flavor I can get from a 3.5% ABV beer.

 

[Staylow]

I'd estimate about 25% of what I brew are IPAs - NE, west coast, whatever. I have 4 taps and one is always an IPA. Other than that, i brew all types of ales, lagers and sours. My focus as of late has been brett/mixed ferment beers and clean, crisp lagers. Currently fermenting is a Munich helles and a split batch of saison like beer, one with Nystein kveik and one with Omega C2C. Next handful of beers are: American porter, RIS, APA and ESB.

 

[BassBabiesBeer]

ESB, Saison, and Stout are 3 recipes I'm trying to hone in on. The Saison came out so good I'm not going to mess with it but the stout needs some tweaks. ESB still fermenting.

Kentucky Common, Red Rye, and American Wheat are all on the calendar between IPA and Saison brews.

 

[radwizard]

Trappist Single, Grisette, and Lager-type stuff with Kviek is what I have been all about lately. I also have been playing around "Brett Table Beers".

I like to ferment sour beers as well. I went a little crazy on sours over the last few years and need to not brew any for a while. I just have to much sour beer in house right now.

I'm not all in on the new IPA's, though I do enjoy some of the local stuff done well. I went through a little phase of brewing RAW IPA's, that was pretty fun for a while.

 

[Invertalon]

I brew IPA's rarely anymore. Maybe one every few months.

I'm big into lagers, so that is primarily what I do. Just brewed a German Pils this past weekend, doing a Rauchbier next weekend to be followed by a Helles. Have a Apricot/Mango Berliner, Doppelbock, English Bitter and an American Pale on tap. I have a Rye Porter on deck.

I don't find myself even wanting IPA's really anymore. Used to be probably 50% or more of all we used to drink. Now, maybe 10-20% tops.

 

[jack13]

I'd estimate about 25% of what I brew are IPAs - NE, west coast, whatever. I have 4 taps and one is always an IPA. Other than that, i brew all types of ales, lagers and sours. My focus as of late has been brett/mixed ferment beers and clean, crisp lagers. Currently fermenting is a Munich helles and a split batch of saison like beer, one with Nystein kveik and one with Omega C2C. Next handful of beers are: American porter, RIS, APA and ESB.

What if anything have you found helps to get maximum crispness in your lagers?

 

[Staylow]

What if anything have you found helps to get maximum crispness in your lagers?

Just making sure it dries out enough. <1.010. No specialty malts, other than maybe some flaked corn in an American lager or a little melanoidin to simulate a decoction in my helles. Also, I've been using a touch of crystal hops in the last 15 minutes of the boil, seems to help with the impression of crispness in my helles.

 

[Braufessor]

I have an "americanized" German pilsner (Prima Pils inspired) I just put on tap. Dortmunder getting ready to move to serving keg today. And, getting ready to fire up the strike water for a Blonde Ale in a few minutes. Probably another couple lagers in the upcoming weeks.... likely another pilsner and probably an Oktoberfest/Vienna lager of some sort pretty soon for fall.

 

[TMpgh]

I'm brand new and gearing up for my first brew. I will not be brewing any IPAs. Not my thing. I plan to do an oatmeal stout first from an extract kit to get my feet wet. Brew day will be in two weeks or so.

 

[Lefou]

I just can't get into IPAs or pale ales in general, so I have been brewing mainly dark ales. Going to be bottling a english porter recipe this weekend and a brown ale next weekend. I think my next brew will be the Carmel Amber Ale from the recipe forum on this site, it sounds really tasty.

If you haven't already, maybe you should consider reading how to make caramelized invert sugar and using it as an adjunct ingredient. Fascinating chemistry stuff, but easy to pull off at home with a little effort - and it would complement your style.

 

[tellyho]

If you haven't already, maybe you should consider reading how to make caramelized invert sugar and using it as an adjunct ingredient. Fascinating chemistry stuff, but easy to pull off at home with a little effort - and it would complement your style.

Also kettle caramelization would add to this style nicely.

 

[govner1]

My last two non IPA brews were a Märzen & a Vienna Lager. Next up are an ESB then a Wheat IPA & RIS.