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

[Miraculix]

I try to keep nearly everything under 4% outside of Belgian Golden and Belgian Dark strong which usually avg about 8%

I really wanted to like stronger Belgian beers, but I simply don't. It's too strong for me. I'll be brewing lots of low gravity stuff again, trying to keep it in between 2.5 and 3%.

 

[hbhudy]

Sours, Saisons (dark, light, plain and funky), pale ales, will be looking into Belgians more this year, Belgian Blonde and Patersbier for the summer. Looking at brewing up a wine/beer sour hybrid in the near future as well.

I almost always have a Patersbier on tap.. Just very the grist and the yeast strain to keep it interesting

 

[shoreman]

I've been planning some Milds & American Mildly Hopped Bitters for fall as well as a Petite Saison.

 

[Immocles]

I too have been finding myself in the lower gravity area lately. I went bonkers with 6-8% ales for a period, and realize that I prefer to be able to function after only a few bottles. If it were ten years ago, I'd probably feel different, but at this point I'm digging staying 3.5-4%.

 

[dwhite60]

There are so many good IPA's at the beer store I dont bother doing them. Today was a Strong Ale similar to last month's. Beer before that was a Bavarian Wheat stout (wrong yeast but surprisingly drinkable! ).

I'm only going to make what I can't find locally and for a reasonable price.

All the Best,
D. White

 

[Bilsch]

Pils, Helles, Kölsch, repeat.

 

[Johst12]

I brew Piwo Godziskie this weekend.
I streamlined the process a bit and raised ABV, but I think it should end as close to style as possible.

I also recently made one. I split the beer, fermented with Gozdawa OGA9, the other half with the S-33. Both came out really nice. I love the style. I had no idea what it would be like, 100% oak smoked wheat malt and so light, but it's just great. Next batch I will try a saison yeast with it, the other half traditional. Awesome beer. I wish more commercial breweries would brew that stuff

Edit: typo

 

[50calshooter]

I don't like IPAs. Never have. Never will. I brew wheat beers, Belgian Wits, Blond ales, porters, stouts, my award winning Irish Ale, Golden ale, bochs, pale ales, or anything....but IPAs.

 

[Dave Sarber]

I don't like IPAs. Never have. Never will. I brew wheat beers, Belgian Wits, Blond ales, porters, stouts, my award winning Irish Ale, Golden ale, bochs, pale ales, or anything....but IPAs.

Yup. Scotch ale today.

 

[Ninoid]

Scottish Export with small amount of mollasses.
For a recommendation.

 

[bracconiere]

i'm thinking i feel like amber. So as soon as i get my kitchen clean, going with

20#'s homemalt
1# 60L Munich
and for the sake of it 2oz's chinook hops for 60min....going to pitch (repitch) nottingham, i've been repitching since 12-23-2018


edit: 10 gallon batch, and i forgot to mention the gluco-amylase, 11-13g's or so should finish it dry

 

[Mutant]

Currently lagering (should be ready for Christmas/New Years/Birthday): Intl Pale Lager, Intl Amber Lager, Helles Lager
Currently fermenting (should be ready mid- to late-Jan): Pre-prohibition Lager, Intl Dark Lager, American Lager

 

[Shwagger]

I think ive made 3 IPAs in 13 years of brewing.

Kolsch right now and a sour after that. Before was a double chocolate stout

 

[Stand]

Winter Saison, Trappist Single, and a Christmas Witbier. Go team Belgium!

 

[Dave Sarber]

Yup, right now a blood orange tripel, and a quad.

 

[couchsending]

Robust porter

Still mostly Hoppy beer though

 

[tellyho]

Just made a rauchbier, 97% cherry smoked malt + kveik. Definitely not true to style but sure was fast.

 

[TurnipGreen]

Kolsch and a table lager ready to get tomorrow. Pils is still chugging along.

Can I say pale ale here? ‘Cause that’s ready to keg too.

Next up is Vienna and pils. And I think I might sneak an English mild while it’s still winter.

 

[Unicorn_Platypus]

Just kegged something I like to call the "Kraaaaazy Amaaaazing Lagerale"

Here's the recipe: https://beersmithrecipes.com/viewrecipe/2781863?&doid=5df47bf421de9

Its cold fermented ale with a big pitch like you would use in a lager

Love the lager-like characteristics of this yeast with a touch of fruitiness from being an ale

The saphir hops really go nicely with it too

I got 88% efficiency on it to from using basically all pils malt (normally I get 72%)

 

[Conehead]

I quit brewing them this year. Kind of sick of them. Our local brewery brews a good West Coast style so that is good enough for me. I am brewing Pilsners mainly. Takes awhile to get stock up, but I like the challenge of brewing lagers.

 

[Coastalbrew]

Just brewed a rye brown ale yesterday. Next up is either an Irish red or an American pale ale, then kolsh. I've never brewed an IPA. In fact the inability to get beer other than IPA or M,C,B American light lager where I live, is one of the things that drew me towards the hobby. Here's to variety.

Cheers!

 

[Stand]

I still like IPAs a lot, but at this point I have so many commercial options for great IPAs that it seems like a waste. When I started brewing I was making IPAs almost exclusively because I couldn't get good examples.

What's hilarious is that 2-3 years ago people would come over and ask me if I had anything besides IPAs/Pale Ales because they were too hoppy. Now the same people are turning their nose up at a Tripel and asking for an IPA. I can't win.

P. S. Dealing with all of the hop material sucks. I'll pay someone else to do it ;D

 

[Robin0782]

I'm lautering a porter right now. Or maybe it's a stout. Kind of straddling the line. I'll know when it's done.

 

[couchsending]

I still brew probably 80% hoppy beers. There are so many cool new hops out there now. It’s crazy all the different flavors and aromas you can create with hops and different hop combinations. To me it’s maybe the most exciting aspect of brewing.

Zappa
Strata
Sultana
Medusa
Sabro
HBC692
HBC586
HBC431

As well as all the new hop products like Cryo, American Noble, Incognito, etc.

I’ve recently done a few single hop beers that use every available product created from a single hop variety throughout the process. T-90, Cryo, Leaf, American Noble. Those products came from the same hop but were grown in 3 different states.

Then there’s all the Southern Hemisphere hops from South Africa, NZ, Australia, etc.

Just don’t know how you could get bored of brewing hoppy beer when the selection of hops and hop products is so diverse.

 

[Miraculix]

I'm lautering a porter right now. Or maybe it's a stout. Kind of straddling the line. I'll know when it's done.

There is no line between stout and porter, it is the same thing. Historically it is maybe not, as there was something like a stout porter, but it's more fun to research it on ones own. Ron Pattinson had a lot to say about this on his "shut up about Berkley Perkins" blog.

 

[GrowleyMonster]

I have never liked IPAs. The taste disgusts me. I guess it is like some people and cilantro. Anyway I hate extremely hoppy brews. Currently on tap is my second batch of Gentilly Joy Juice, an all LME amber ale at about 18 to 21 IBU. In the next keg is batch number three, and in secondary is batch number four, which will probably be the last batch of all LME for a while. In the primary I have a BIAB ale of similar character, being 10lb 2 row pale, a pound of caramel and a pound of darker stuff, ounce of Cascade boiled 45 minutes. My first ever brew was the Block Party Amber Ale kit from Northern Brewers. Tried a couple of sorta pilsners but temp is a problem for me and I have decided that I like these lightly hopped amber ales better anyway.

 

[Ninoid]

It was my first time making Scottish beer with molasses and I really liked it. About 3% of molasses made a huge difference in color, aroma and taste. Who doesn't like hoppy beers I think he'd like this.

 

[ThirstyPawsHB]

Right now it's a pipeline of Belgian quads/dubbel and Stouts/RIS. Like to reuse yeast for 3 or 4 batches. Hard Lemonade variations for the holidays along with meads. Got plenty of hops for a hazy IPA soon. Also plans for a kettle sour.

 

[jrgtr42]

I have a cider in secondary, and a Scottish 80/- fermenting. I have a schwarzbier on deck - just have to find time to brew that one.

 

[Steveruch]

Brewed a schwartz bier for lager day tuesday.
Next up will be a strong bocklike lager, than a mild.
Or maybe the reverse.