Post by: dean on August 17, 2010, 04:00:05 PM
Here is the first saison I've brewed, AG and fermented with 3724. Its not a great pic but I like the head this beer has.
(http://i85.photobucket.com/albums/k64/DeanD1/beer/Aug2010013.jpg)
Post by: flapjack on August 18, 2010, 12:20:15 AM
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs148.snc4/36783_138061486205890_116817781663594_375160_4096656_n.jpg)
Post by: blatz on August 18, 2010, 12:47:53 AM
(http://i661.photobucket.com/albums/uu338/pblatz/IPA.jpg)
N. German Pils:
(http://i661.photobucket.com/albums/uu338/pblatz/pils.jpg)
Vienna (took me a bit to get the camera out and the head fell - doh!)
(http://i661.photobucket.com/albums/uu338/pblatz/vienna.jpg)
Post by: freddy2 on August 18, 2010, 01:09:16 AM
Post by: Thirsty_Monk on August 18, 2010, 01:55:10 AM
(http://farm5.static.flickr.com/4078/4902705707_0e53d721bc.jpg)
Post by: Robert on August 18, 2010, 04:15:02 AM
(http://i1012.photobucket.com/albums/af246/rsauermann/aec340dd.jpg)
Crappy res due to iPhone 3Gs photo. (iPhone 4 in March!)
Post by: babalu87 on August 18, 2010, 12:30:11 PM
Lighting is huge, natural being the best.
The glass getting condensation on it, especially tough when its humid out.
Post by: Hokerer on August 18, 2010, 05:27:43 PM
(http://farm5.static.flickr.com/4094/4905097898_9de2065ee9_z.jpg)
<edit>Whoopsie, looks like whoever posted the "first Wit" has since removed his post.</edit>
Post by: freddy2 on August 18, 2010, 05:35:50 PM
Post by: weithman5 on August 18, 2010, 05:42:23 PM
that is the best looking set of triplets i have ever seen
Post by: blatz on August 18, 2010, 05:42:36 PM
<edit>Whoopsie, looks like whoever posted the "first Wit" has since removed his post.</edit>
who's ever that is - man that is one incredible looking wit, landscape, and display of photography skill!
Post by: blatz on August 18, 2010, 05:44:25 PM
blatz
that is the best looking set of triplets i have ever seen
danke!
Post by: mtngoat on August 18, 2010, 05:48:09 PM
(http://a.imageshack.us/img339/5786/witatcb.jpg) (http://img339.imageshack.us/i/witatcb.jpg/)
Uploaded with ImageShack.us (http://imageshack.us)
Post by: mtngoat on August 18, 2010, 05:50:30 PM
Post by: mtngoat on August 18, 2010, 05:52:04 PM
Post by: andrew on August 18, 2010, 11:27:10 PM
IPA
OG - 1.074 FG - 1.015 ~ 7.7%abv
all amarillo 1.5oz additions at 90, 15, 3, and 0 minutes plus 1 oz in the secondary.
Post by: Malticulous on August 20, 2010, 04:18:14 PM
(http://i55.photobucket.com/albums/g153/Conroe278/brew/creamale.png)
Post by: euge on August 21, 2010, 06:20:20 AM
(http://lh6.ggpht.com/_BGa2L64KQdY/TG9vi2BnI0I/AAAAAAAAAO4/xhAmSsFFZBs/s720/bitter.jpg)
Post by: pashusa on August 21, 2010, 06:32:57 AM
American Pale Ale
Post by: dean on August 22, 2010, 09:10:35 PM
All the pics everyone posted look very Tasty! 8)
Freddy2....
I saw it! I saw it too! She ran from one side to the other and disappeared off my screen!
Post by: dean on August 22, 2010, 09:21:48 PM
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs181.ash2/44471_427512872718_500077718_4712669_2693059_n.jpg)
IPA
OG - 1.074 FG - 1.015 ~ 7.7%abv
all amarillo 1.5oz additions at 90, 15, 3, and 0 minutes plus 1 oz in the secondary.
I don't know How you did it... but I haven't even had a beer yet, and suddenly... I'm smelling Amarillo hops! Seriously! ???
The pisser is that I don't have any Amarillo on hand either... <Charles Heston's voice from Planet of the Apes> ; Damn you... damn you all to hellllll! :D Just kidding, don't really mean that you know. ;)
Post by: flapjack on October 21, 2010, 09:09:38 PM
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs451.ash2/72402_168664793145559_116817781663594_555982_3179746_n.jpg)
Post by: Mikey on October 21, 2010, 09:28:05 PM
Post by: 1vertical on October 22, 2010, 05:20:45 AM
Kriek 6 months in Hungarian Oak...delicious
Post by: 1vertical on October 24, 2010, 10:47:04 PM
sorely lacking in maltiness in a side by side taste...otherwise not far off...
(http://i9.photobucket.com/albums/a87/Vertical1/APA2010.jpg)
Post by: bluesman on October 25, 2010, 12:10:20 AM
A nice German noble hop presence.
(http://i143.photobucket.com/albums/r156/repricej/P1010385.jpg)
Post by: Malticulous on October 25, 2010, 01:24:02 AM
(http://i55.photobucket.com/albums/g153/Conroe278/P1020558.jpg)
Post by: rabid_dingo on October 25, 2010, 05:52:22 AM
(http://i257.photobucket.com/albums/hh233/Rabid_Dingo/Brewing/Steam.jpg)
My steam, it was good...
Post by: punatic on October 25, 2010, 09:02:39 AM
Here is my Mojave Red on a hike I took today.
(http://i55.photobucket.com/albums/g153/Conroe278/P1020558.jpg)
Excellent photo!
Volcanic landscape? Looks like your beer is resting on a spatter rampart, and the peak in the background might be an erroded cinder cone or perhaps a large hornito...
The joshua trees are very cool too!
Post by: phillamb168 on October 25, 2010, 11:27:06 AM
Volcanic landscape? Looks like your beer is resting on a spatter rampart, and the peak in the background might be an erroded cinder cone or perhaps a large hornito...
Man, geology is so cool! Where'd you get yer lernin' from? I've wanted to get more into learning about formations and geologic history but the farthest I've come is a series of walking trails in my area that have guidebooks to point out interesting tidbits.
Post by: punatic on October 26, 2010, 08:15:39 AM
[Man, geology is so cool! Where'd you get yer lernin' from? I've wanted to get more into learning about formations and geologic history but the farthest I've come is a series of walking trails in my area that have guidebooks to point out interesting tidbits.
I live on an erupting volcano, Kilauea, 14 miles from the active vent, Pu`u `O`o. I've been studying volcanic geology up close and personal for the last 14 years. Much more interesting than anything I studied in college!
I am an engineer, lab tech and water systems operator by training. I moved to Hawaii Island to live on the volcano.
Post by: flapjack on December 01, 2010, 02:41:07 AM
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs485.ash2/75838_176566389022066_116817781663594_606412_3214261_n.jpg)
Post by: geobrewer on December 02, 2010, 11:08:24 PM
Malty Mississippi Red Ale kit from Rebel Brewer.
It tastes delicious, BTW. :)
(http://inlinethumb33.webshots.com/22816/2782709330102362323S425x425Q85.jpg)
Post by: tschmidlin on December 02, 2010, 11:10:37 PM
Post by: geobrewer on December 02, 2010, 11:33:14 PM
Very nice, congratulations :)
That pic was taken a while ago. I'm now down to my last 5 bottles of that batch. Got two more 5 gallon batches ready to go into bottles any day now.
Post by: punatic on December 03, 2010, 02:16:13 AM
Here's the first pour of my very first homebrew.
Malty Mississippi Red Ale kit from Rebel Brewer.
It tastes delicious, BTW. :)
Yum! Very nice. Did you bring some for everybody?
Post by: tygo on December 03, 2010, 02:41:32 AM
Very nice, congratulations :)
That pic was taken a while ago. I'm now down to my last 5 bottles of that batch. Got two more 5 gallon batches ready to go into bottles any day now.
That's the spirit!
Post by: euge on March 09, 2011, 09:27:24 AM
(https://lh3.googleusercontent.com/_BGa2L64KQdY/TXdGkhsVmwI/AAAAAAAAAlE/WWSUbOSm2P4/s512/2011-03-09%2003.18.10.jpg)
Post by: Malticulous on May 26, 2011, 04:40:54 AM
(http://i55.photobucket.com/albums/g153/Conroe278/brew/day16red.png)
Post by: SpanishCastleAle on May 26, 2011, 02:33:57 PM
(http://i108.photobucket.com/albums/n4/mtbucket_2006/HartfordLager.jpg)
Post by: phillamb168 on May 26, 2011, 03:31:11 PM
I'm a terrible photographer but somebody else took a pic of one of my American Amber Lagers that came out real nice:
(http://i108.photobucket.com/albums/n4/mtbucket_2006/HartfordLager.jpg)
Woah.
Post by: redbeerman on May 27, 2011, 04:10:16 PM
Raspberry Wit
(http://i276.photobucket.com/albums/kk32/redbeerman/Photo0176.jpg)
Post by: bluesman on May 27, 2011, 04:12:51 PM
Raspberry Wit
(http://i276.photobucket.com/albums/kk32/redbeerman/Photo0176.jpg)
Looks refreshing. Nice color.
Post by: Pawtucket Patriot on May 29, 2011, 08:56:38 PM
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0365.jpg)
CAP at its peak. Probably only a few pints left :'(
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0385.jpg)
Post by: Pawtucket Patriot on May 30, 2011, 01:01:08 AM
I'm a terrible photographer but somebody else took a pic of one of my American Amber Lagers that came out real nice:
(http://i108.photobucket.com/albums/n4/mtbucket_2006/HartfordLager.jpg)
That's an amazing photo. I hope it tastes half as good as it looks!
Post by: tygo on June 12, 2011, 06:38:15 PM
(http://i.imgur.com/0Yt3q.jpg)
Still a little cloudy since I just tapped it and it's only been in the keg a little over a week. I think it needs another week or so in the keg but I jumped the gun since I needed something on tap. Tastes great though.
Post by: dano14041 on June 12, 2011, 07:16:06 PM
My first kolsch:
(http://i.imgur.com/0Yt3q.jpg)
Still a little cloudy since I just tapped it and it's only been in the keg a little over a week. I think it needs another week or so in the keg but I jumped the gun since I needed something on tap. Tastes great though.
That looks good!
I have my first Kolsch lagering and my second fermenting. I can't wait to taste them!
Post by: dano14041 on June 27, 2011, 05:56:22 PM
My first Kolsch. Not quite as clear as I would like it, but it is getting there. (as long as I don't drink it all before it does) ::)
Post by: euge on June 27, 2011, 06:07:31 PM
(https://lh5.googleusercontent.com/-rFGktLXfUvE/TgjF4jLi9FI/AAAAAAAAAKA/I1NMV1Ptvcw/s640/2011-06-26%25252018.19.59.jpg)
Post by: tschmidlin on June 27, 2011, 06:34:18 PM
(https://lh5.googleusercontent.com/-esrGPib4L70/TgjMs5dpZKI/AAAAAAAAAKs/XZCIxJvdaBI/IMG-20110625-00073.jpg)
Post by: gmac on June 27, 2011, 08:08:05 PM
A nice blend of barleywine and a pale ale.
(https://lh3.googleusercontent.com/_BGa2L64KQdY/TXdGkhsVmwI/AAAAAAAAAlE/WWSUbOSm2P4/s512/2011-03-09%2003.18.10.jpg)
That's the cleanest stove I've ever seen.
Post by: ccarlson on June 27, 2011, 08:13:09 PM
A nice blend of barleywine and a pale ale.
(https://lh3.googleusercontent.com/_BGa2L64KQdY/TXdGkhsVmwI/AAAAAAAAAlE/WWSUbOSm2P4/s512/2011-03-09%2003.18.10.jpg)
That's the cleanest stove I've ever seen.
Doesn't look like it's ever used. I know mine doesn't look that way.
Post by: euge on June 28, 2011, 05:20:37 AM
(https://lh3.googleusercontent.com/-INzEu7tgovM/TgllvFcZ5II/AAAAAAAAAKU/NI0G_OeZ7Ws/s640/2011-06-28%25252000.24.36.jpg)
Embarrassed to say that the entire surface looked worse than the dirty side when I started brewing yesterday. I was so grossed out I cleaned the half of the stove not covered by the kettle. See?
Being a bachelor I just take the range top off and hose it off outside. Generous application of EASY-OFF® and some time in the sun does the trick. The carbonized remains of boil-overs are hard to remove. :D
Post by: punatic on June 28, 2011, 06:02:26 AM
OK gentlemen you ask you shall receive. Impugn me over a clean kitchen will you? >:( ;D
(https://lh3.googleusercontent.com/-INzEu7tgovM/TgllvFcZ5II/AAAAAAAAAKU/NI0G_OeZ7Ws/s640/2011-06-28%25252000.24.36.jpg)
Embarrassed to say that the entire surface looked worse than the dirty side when I started brewing yesterday. I was so grossed out I cleaned the half of the stove not covered by the kettle. See?
Being a bachelor I just take the range top off and hose it off outside. Generous application of EASY-OFF® and some time in the sun does the trick. The carbonized remains of boil-overs are hard to remove. :D
Photoshopped! ;)
Post by: Al Equihua on June 28, 2011, 06:27:47 PM
here's my first American Weizen, taste good,...!
Post by: euge on June 28, 2011, 06:53:20 PM
(http://i1233.photobucket.com/albums/ff388/ponchoequihua/Homebrew/IMG194.jpg)
here's my first American Weizen, taste good,...!
A Mexican-American Weizen? Looks tasty!
Post by: Al Equihua on June 28, 2011, 11:14:02 PM
South of the border, down Mexico Way...
Part of Tj homebrewers
Post by: brewallday on June 29, 2011, 03:43:03 PM
(http://4.bp.blogspot.com/-WMscvO4MTL8/TfDTWxiugSI/AAAAAAAADEM/wlYgRYFpKJ8/s1600/IMAG0139-1.jpg)
Scottish 60\
(http://4.bp.blogspot.com/-MB__6uxT0OI/TbVz9Fm4ybI/AAAAAAAAC30/nELfzTW03Mc/s1600/ry%25253D400.jpg)
American IPA
(http://www.homebrewtalk.com/attachments/f85/24899d1303767225-post-picture-your-pint-ipa.jpg)
Great Pics All!!
Cheers!
Post by: Al Equihua on June 29, 2011, 11:17:01 PM
(http://i1233.photobucket.com/albums/ff388/ponchoequihua/Homebrew/IMG235.jpg)
Post by: jeffy on July 09, 2011, 04:57:23 PM
I hope I get this right. On the left is my CAP, then the Hopfenweisse with Citra, then my Export, then a still young Vienna. I'll post some darker beers later.
Post by: jeffy on July 09, 2011, 05:01:00 PM
OK, here on the left is an IPA with all El Dorado hops and next to it a rauchbier.
I was doing some bottling today for a competition and managed to pour a little of each for their photo ops.
Post by: euge on July 09, 2011, 06:02:06 PM
Post by: jeffy on July 09, 2011, 06:08:15 PM
That's an avocado tree.
Maybe next NHC in Seattle.
Post by: blatz on July 30, 2011, 01:29:04 PM
(http://i661.photobucket.com/albums/uu338/pblatz/vienna1.jpg)
(http://i661.photobucket.com/albums/uu338/pblatz/vienna2.jpg)
Post by: dannyjed on July 30, 2011, 03:22:48 PM
Post by: jeffy on July 30, 2011, 04:23:37 PM
Post by: gymrat on July 30, 2011, 04:48:06 PM
Post by: blatz on July 30, 2011, 04:49:56 PM
I thought the bottom pic was really cool since due to the refraction, you actually see the background table, etc flipped upside down.
Cheers!
Post by: bluesman on July 30, 2011, 05:21:28 PM
happened to have the camera out and beer at the same time, so here's a couple shots of my vienna lager:
(http://i661.photobucket.com/albums/uu338/pblatz/vienna2.jpg)
Looks like a work of art!
I bet it tastes even better. ;)
Post by: euge on July 30, 2011, 06:50:45 PM
Post by: blatz on July 30, 2011, 07:51:56 PM
Post by: JKL on August 28, 2011, 02:14:24 PM
-J.K.L.
(http://i1197.photobucket.com/albums/aa421/jklee1974/4a96fc34.jpg)
Post by: flapjack on November 19, 2011, 03:29:49 PM
(http://64.4.56.167/att/GetInline.aspx?messageid=484e0f59-12c2-11e1-8ed7-002264c1d724&attindex=0&cp=-1&attdepth=0&imgsrc=cid:DA186FF3-0FF0-48A4-B808-ABB0E8639F17&hm__login=jmacch&hm__domain=hotmail.com&ip=10.25.162.8&d=d6513&mf=2&hm__ts=Sat%2c%2019%20Nov%202011%2015:25:52%20GMT&st=jmacch&hm__ha=01_68d35935ee8da18425549921bff8a9a04bc76587281b02d9ddd7dcdbd671bfcb&oneredir=1)
Post by: Hokerer on November 20, 2011, 01:15:42 AM
Our Vanilla Cream Ale
(http://64.4.56.167/att/GetInline.aspx?messageid=484e0f59-12c2-11e1-8ed7-002264c1d724&attindex=0&cp=-1&attdepth=0&imgsrc=cid:DA186FF3-0FF0-48A4-B808-ABB0E8639F17&hm__login=jmacch&hm__domain=hotmail.com&ip=10.25.162.8&d=d6513&mf=2&hm__ts=Sat%2c%2019%20Nov%202011%2015:25:52%20GMT&st=jmacch&hm__ha=01_68d35935ee8da18425549921bff8a9a04bc76587281b02d9ddd7dcdbd671bfcb&oneredir=1)
Your pic doesn't show up. You need to upload it to somewhere on the web that's publicly accessible (like Flickr, etc.) and then put that URL in between the IMG tags. Looks like you're trying to link to it on your mailserver?
Post by: robertpreed on November 20, 2011, 02:52:11 PM
Good job guys!
Post by: weithman5 on November 20, 2011, 03:43:13 PM
Post by: jamminbrew on November 20, 2011, 03:45:42 PM
my sunday morning beer while fixing breakfast is my favorite beer...and the beer I had for breakfast wasn't bad, so I had 1 more for dessert...
Sorry, had an instant Johnny Cash moment! 8)
Post by: 1vertical on November 20, 2011, 03:48:27 PM
"Well I woke up this morning and I got myself a Beer......."
Post by: beersk on November 21, 2011, 06:51:34 PM
Post by: weithman5 on July 01, 2012, 02:15:31 AM
my Classic American Pilsner. just opened.
nateo, one of these will be in the return box.
Post by: eaholljr on July 01, 2012, 05:54:20 AM
Post by: morticaixavier on July 01, 2012, 05:59:25 AM
(http://farm8.staticflickr.com/7073/7158769345_2d3a500065.jpg)
Post by: brewsumore on July 01, 2012, 09:45:51 PM
(http://i296.photobucket.com/albums/mm199/brewsumore/P10000411.jpg)
Niuewe Bruin - first brought to a boil the mash/sparge runoff to sterilize, then soured that with a lacto starter for 3 days, then boiled with hops, chilled and fermented. Nice clean sour without the wait from a traditional souring. Oud Bruin/Old Ale style beer - delicious with Golden Promise malt. Thanks to Old Sock for his recipe!
(http://i296.photobucket.com/albums/mm199/brewsumore/P10000441.jpg)
Post by: harbicide on July 02, 2012, 02:42:23 AM
(http://farm9.staticflickr.com/8006/7483694998_73112531f8_b.jpg)
Doppelbock in a German Stein:
(http://farm8.staticflickr.com/7134/7483761142_85fa092b1f_z.jpg)
Post by: beerlord on July 03, 2012, 06:04:11 PM
Post by: tonyp on July 03, 2012, 06:50:02 PM
(http://jerseyshorebrewingcompany.com/imgs/GarthlyIPA-01.jpg)
(http://jerseyshorebrewingcompany.com/imgs/GarthlyIPA-02.jpg)
Post by: thebigbaker on July 03, 2012, 07:07:03 PM
(http://i1222.photobucket.com/albums/dd494/thebigbaker/009.jpg)
Post by: hoser on July 03, 2012, 07:17:14 PM
Post by: weithman5 on July 03, 2012, 07:27:25 PM
Post by: thebigbaker on July 03, 2012, 08:02:16 PM
How is the head retention on the pineapple wheat? Bromelain, a proteolytic enzyme the breaks down proteins, is found in pineapple, papaya, and some other fruits. I have heard pineapple additions to beer can really affect head retention and body in a beer. Just curious....
I haven't noticed any problems w/ head retention. This was my first go w/ adding pineapple and I added the pineapple w/ 15 min left in the boil. You can taste a slight pineapple flavor, nothing overwhelming, and it added a slight tartness to it also. Very refreshing on these 100 degree days here in Denver!
I also made a coconut milk stout (just got back from Maui is why the coconut & pineapple beers) and that one did have less head retention than normal. Maybe the oils in the coconut caused this? Added toasted coconut to that one after active fermentation for 10 days.
Post by: hoser on July 03, 2012, 08:14:53 PM
(Sorry to hijack the thread ;D)
I have made a couple of coconut beers in my day. If it's in a keg, I think the head retention is a non-issue. The beer is pulled from the bottom while the oils from the coconut float on top. At least that has been my experience.
Post by: thebigbaker on July 03, 2012, 08:28:48 PM
Ah Ha! So, the pineapple was added to the boil. Then enzyme was likely denatured. Obviously, there may be some pectic enzyme, but who cares in a wheat! Good to know. How much pineapple did you use?
I have made a couple of coconut beers in my day. If it's in a keg, I think the head retention is a non-issue. The beer is pulled from the bottom while the oils from the coconut float on top. At least that has been my experience.
My coconut milk stout comes out of the keg w/ good head, but doesn't last too long.
I currently brew 3 gal batches, and w/ the pineapple wheat I used one large fresh pineapple that I cored and cut into cubes. I then did a quick blend in a blender to open up the cubes and extract some of the juice. I then added it all to the boiling wort. I was actually shooting for more of a pineapple flavor than I got, but you can tell the pineapple is there. People who tasted it that didn't know it was in the beer detected the pineapple. I may try to add more next time, but I don't want to over power it.
Post by: theDarkSide on July 03, 2012, 11:02:12 PM
Post by: redbeerman on July 30, 2012, 05:00:06 PM
(http://i276.photobucket.com/albums/kk32/redbeerman/IMG_0279.jpg)
Post by: beersk on July 30, 2012, 05:41:54 PM
Munich Helles(http://img.tapatalk.com/18da5dd4-7a12-036c.jpg)Yum! I love Munich helles. Which yeast did you go with? I just kegged a munich helles with WY2124 Bohemian lager yeast yesterday. Might not be the best yeast for the style, but the sample still tasted good.
Post by: punatic on July 30, 2012, 06:36:38 PM
Yum! I love Munich helles. Which yeast did you go with? I just kegged a munich helles with WY2124 Bohemian lager yeast yesterday. Might not be the best yeast for the style, but the sample still tasted good.
2124 is my favorite yeast for Munich Helles, which is also my favorite style to brew. Yum!
Post by: andrew on August 04, 2012, 04:30:19 AM
(http://sphotos-b.xx.fbcdn.net/hphotos-snc7/313540_10151064450267719_1748585342_n.jpg)
Post by: euge on October 05, 2012, 10:11:35 PM
(https://lh4.googleusercontent.com/-reBnUBQ54jM/UG9ZmAfIiGI/AAAAAAAAAiY/0Jm9yCSFSoE/s640/2012-10-05%252017.01.48.jpg)
Post by: bluesman on October 05, 2012, 11:57:43 PM
(http://img.tapatalk.com/d/12/10/06/aqyzeqe8.jpg)
Post by: punatic on October 06, 2012, 02:35:12 AM
(http://hvo.wr.usgs.gov/multimedia/uploads/multimediaFile-403.jpg)
Post by: harbicide on October 07, 2012, 06:33:06 PM
My club, the Three Rivers Underground Brewers, puts on a benefit every October for Cystic Fibrosis. Through the first 5 events we have donated well over $100K. This year my offerring for the VIP session will be Blueberry Wit, as seen in one of our tasting glasses.
Post by: redbeerman on November 19, 2012, 12:44:58 PM
(http://i276.photobucket.com/albums/kk32/redbeerman/053.jpg)
Result of Saison experiment with Ron: Citrusy, nice crisp dry finish, lots of flavor.
(http://i276.photobucket.com/albums/kk32/redbeerman/057.jpg)
Post by: redbeerman on January 02, 2013, 07:19:26 PM
(http://i276.photobucket.com/albums/kk32/redbeerman/BDSA_zpsba2dd1f4.jpg)
Post by: wissota on January 02, 2013, 07:44:42 PM
(http://imageshack.us/a/img41/5773/mailgooglecomu.jpg)
Post by: udubdawg on January 04, 2013, 12:11:06 AM
(http://i921.photobucket.com/albums/ad52/sharkbait_fishee/IMG_2998.jpg)
sort of a Belgian pale ale, same yeast
(http://i921.photobucket.com/albums/ad52/sharkbait_fishee/IMG_3046.jpg)
cheers--
--Michael
Post by: euge on January 04, 2013, 01:17:20 AM
Post by: dmlsys23 on January 09, 2013, 03:48:43 PM
Sent from my DROID RAZR using Tapatalk 2
Post by: safi on January 10, 2013, 04:35:21 PM
(http://farm9.staticflickr.com/8049/8368043442_3333f22d53.jpg) (http://www.flickr.com/photos/undertaker414/8368043442/)
Post by: redbeerman on February 04, 2013, 02:08:53 PM
(http://i276.photobucket.com/albums/kk32/redbeerman/Facebook/iOS%20Photos/67952_285558768239734_1909540489_n.jpg)
Saison
(http://i276.photobucket.com/albums/kk32/redbeerman/Facebook/iOS%20Photos/483405_285558428239768_2035763260_n.jpg)
These were both brewed from the same 10 gallon batch. Used Drews method of making two different beers with the same base. Made the base a pilsner. Split in half. Then added crystal 80, coriander, muscat grape concentrate, lemon, orange and lime zest to half of the batch. Pilsner fermented with WLP830 at 48F. Saison fermented with T-58 at 58F. Both turned out great!
Post by: euge on February 04, 2013, 07:38:51 PM
Post by: redbeerman on February 04, 2013, 07:53:35 PM
Looks great! I like the splitting approach- do it all the time.
Yep, I like being able to get two totally different beers out of one brew day without spending 10-12 hours doing it.
Post by: euge on February 05, 2013, 02:59:16 AM
Post by: bluesman on February 05, 2013, 03:27:33 AM
Looks great! I like the splitting approach- do it all the time.
+1
Nice work Jim!
Post by: Pawtucket Patriot on February 16, 2013, 02:38:40 PM
(http://i79.photobucket.com/albums/j137/mattschwandt/IMG_0268_zps3e10d49e.jpg)
Post by: euge on February 16, 2013, 02:49:08 PM
Post by: redbeerman on February 16, 2013, 03:46:51 PM
Post by: Wort-H.O.G. on February 16, 2013, 08:29:05 PM
English Pale Ale....mmm goood!
Post by: Wort-H.O.G. on February 16, 2013, 08:31:10 PM
German Pils
Post by: denny on February 16, 2013, 09:51:19 PM
(https://sphotos-a.xx.fbcdn.net/hphotos-prn1/64777_420060848074983_1977445930_n.jpg)
German Pils
WANT!
Post by: Wort-H.O.G. on February 17, 2013, 12:13:34 AM
Post by: dannyjed on February 17, 2013, 10:48:00 PM
denny- this is the beer cleaned up diacetyl with dry yeast a few weeks ago with you awesome tip!What dry yeast?
Post by: gymrat on February 20, 2013, 03:03:41 PM
(http://i288.photobucket.com/albums/ll171/homersimpson_album/IMG_8080_zps35e0a88e.jpg)
I used citra hops and I absolutely love this stuff. The only thing I will do different next time is I will use a higher white wheat to 2 row ratio.
Post by: Wort-H.O.G. on February 20, 2013, 03:14:26 PM
denny- this is the beer cleaned up diacetyl with dry yeast a few weeks ago with you awesome tip!What dry yeast?
safale-05 at high krausen.
Post by: denny on February 20, 2013, 05:11:43 PM
denny- this is the beer cleaned up diacetyl with dry yeast a few weeks ago with you awesome tip!
Ken, I love it when a plan works!
Post by: Wort-H.O.G. on February 20, 2013, 09:52:46 PM
my apricot pale ale
Post by: thomasben on February 20, 2013, 10:45:00 PM
Bavarian heff.
Triple decoction
Post by: euge on February 20, 2013, 11:21:53 PM
Post by: euge on February 22, 2013, 12:40:05 AM
(https://lh3.googleusercontent.com/-i2nRQXZHP_4/USa9Qv7OBKI/AAAAAAAAAt0/JVEDb4S7Nc8/s800/20130221_183145.jpg)
Amazing how the flash just made it look worse in the low light.
(https://lh4.googleusercontent.com/-RJNTTpXDiTQ/USa9O0guR2I/AAAAAAAAAts/P5f3P8fKv80/s800/20130221_183122.jpg)
Post by: pinnah on February 22, 2013, 02:24:33 AM
Just kegged two of my lagers brewed on 11/17/12. Hopped with Amarillo and fermented with S189 it has exceeded my expectations.
Very cool. What have you got there with the S189? I have some slurry waiting for some ideas. I am thinking a hoppy Helle-ish, but not committed.
Interesting on the flash shot, and the change it makes to how beer looks in photos!
I guess I should now add to this threads intent. No flash, but background sun.
A bitter rye:
(http://i24.photobucket.com/albums/c30/pinnah/IMG_0381_zpse7389cd6.jpg)
Post by: euge on February 22, 2013, 02:35:49 AM
A bitter rye? Also looks like a red ale to me...
Post by: pinnah on February 22, 2013, 02:52:53 AM
A bitter rye? Also looks like a red ale to me...
Some CL40 and a couple ounces of pale chocolate; I guess it could be a red ale...
but it tastes like a bitter rye. ;)
Post by: Wort-H.O.G. on February 22, 2013, 10:31:34 PM
(https://sphotos-b.xx.fbcdn.net/hphotos-snc6/267841_423075204440214_366540540_n.jpg)
Post by: jimbo2 on February 26, 2013, 01:06:31 PM
My Irish red compared to a Killian's.
Post by: Pawtucket Patriot on February 26, 2013, 01:31:45 PM
Looks good, Matt! Recipe? Or is it proprietary now that you're going pro. ;)
Haha...not proprietary at all. Here ya go! (Not all of these ingredients are "traditional" for a Vienna lager, but it sure is tasty!)
3-A Vienna Lager
Author: Matt Schwandt
Size: 5.4 gal @ 68 °F
Efficiency: 85.0%
Attenuation: 76.0%
Calories: 167.63 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.046 - 1.052)
Terminal Gravity: 1.012 (1.010 - 1.014)
Color: 13.33 (10.0 - 16.0)
Alcohol: 5.03% (4.5% - 5.5%)
Bitterness: 28.9 (18.0 - 30.0)
Ingredients:
4.5 lb (48.6%) Pilsen Malt - added during mash
2.75 lb (29.7%) Light Munich - added during mash
1 lb (10.8%) Caramunich® TYPE II - added during mash
.75 lb (8.1%) Corn Flaked (Maize) - added during mash
.25 lb (2.7%) Chocolate Rye Malt - added during mash
.50 oz (50.0%) Magnum (12.5%) - added during boil, boiled 60 m
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
.50 oz (50.0%) Amarillo (10.7%) - added during boil, boiled 5 m
1.5 L White Labs WLP833 German Bock Lager
Notes
Single infusion batch sparge
- .2g Ca(OH)2 added to mash ==> pH 5.3-5.4
- 18 qts @ 163 ==> Saccharafication @ 154 [60 min]
- 2 @ 212 ==> Mashout @ xxx [10 min]
- 15 qts Sparge H2O @ 183 ==> Sparge @ 170 [10 min]
- 1.5g CaSO4, 1g CaCl added to kettle
Target water profile: 54 Ca, 6 Mg, 16 Na, 50 Cl, 56 SO4
Ferment between 48-50
Results generated by BeerTools Pro 1.5.24
Post by: redbeerman on February 26, 2013, 03:24:14 PM
Post by: Pawtucket Patriot on February 26, 2013, 06:01:19 PM
Matt, I think I will give it a try. I will be subbing Mittelfrueh for the hops and using WLP830 for the yeast though. May even do it this weekend. Thanks.
Cool! Let me know what you think. This is sort of my take on Negro Modelo. The corn lightens the body slightly, which I like in this style.
Post by: duboman on March 03, 2013, 07:30:20 PM
Belgian Blonde
Post by: denny on March 03, 2013, 09:01:31 PM
Post by: gymrat on March 03, 2013, 09:03:04 PM
Post by: duboman on March 04, 2013, 02:30:33 PM
That must be some pretty stiff foam to keep the beer in the glass when it's sideways like that!
LMAO! The picture is vertical on my phone and when I uploaded-Doh!
Post by: thomasben on March 04, 2013, 11:04:03 PM
Oatmeal stout.
Post by: thomasben on March 04, 2013, 11:04:40 PM
Janet's brown
Post by: redbeerman on March 05, 2013, 12:52:25 PM
Post by: redbeerman on September 16, 2013, 04:44:37 PM
Super Saison using WLP670 and Jolly Pumpkin Bam dregs. Pesto on the hoof in the background.
Post by: thatgeekguy on September 16, 2013, 05:50:25 PM
(http://i1079.photobucket.com/albums/w511/ThatGeekGuy/20130910_195510.jpg)
Post by: wissota on September 16, 2013, 06:10:19 PM
My Vacation IPA with Simcoe, Centennial,and Cascade hops
Post by: tcanova on September 16, 2013, 06:34:07 PM
My pumpkin spice wort going into the kettle from the sparge. Took forever but cool color.
Post by: erockrph on September 17, 2013, 12:05:36 PM
(http://4.bp.blogspot.com/-wLFJDF6oOds/UjhB2T9jcTI/AAAAAAAAEPs/BpDkU53aRxQ/s320/IPA.jpg.jpg)
Post by: reverseapachemaster on September 17, 2013, 02:13:30 PM
(http://img.tapatalk.com/d/13/03/05/e2epe8u9.jpg)(http://img.tapatalk.com/d/13/03/05/ydyqyven.jpg)
Oatmeal stout.
Super Enzymes?
Post by: punatic on September 17, 2013, 06:04:47 PM
(http://img.tapatalk.com/d/13/03/05/e2epe8u9.jpg)(http://img.tapatalk.com/d/13/03/05/ydyqyven.jpg)
Oatmeal stout.
Super Enzymes?
Looks like they convert beer into, thin air! ;D
Post by: klickitat jim on September 17, 2013, 11:13:18 PM
(http://img.tapatalk.com/d/13/09/18/7a6e3ydu.jpg)
Post by: punatic on September 18, 2013, 03:51:09 AM
Its like being smashed in the face with a mango tree lol
Around here that's what happens if you DUI... ;D
Post by: gymrat on September 18, 2013, 05:16:26 AM
(http://i288.photobucket.com/albums/ll171/homersimpson_album/IMG_8473_zpsf3d8d6d7.jpg)
Post by: gymrat on September 18, 2013, 05:28:29 AM
(http://i288.photobucket.com/albums/ll171/homersimpson_album/041_zps6c5afaf6.jpg)
Post by: samuel.workman on September 18, 2013, 05:39:08 AM
This is my standard cream ale (originally made it for my brother). Took a ribbon at the World Cup of Beer a few years ago. 80% German Pils, 20% Home-Grown Corn. Bottled right after this picture, I love the yeast-scape...
(https://lh4.googleusercontent.com/sCw_aVCsua2EDPNQatXgho0E5xf4kkCewGxeL0RL3Q=w164-h123-p-no)
Post by: beersk on September 18, 2013, 12:50:03 PM
J's Ale (Cream Ale)I've never had a beer be that clear in the carboy. Nice.
This is my standard cream ale (originally made it for my brother). Took a ribbon at the World Cup of Beer a few years ago. 80% German Pils, 20% Home-Grown Corn. Bottled right after this picture, I love the yeast-scape...
(https://lh4.googleusercontent.com/sCw_aVCsua2EDPNQatXgho0E5xf4kkCewGxeL0RL3Q=w164-h123-p-no)
Post by: HoosierBrew on September 18, 2013, 12:59:59 PM
Post by: Jimmy K on September 18, 2013, 01:00:55 PM
Damn, at first I just assumed it was a glass.J's Ale (Cream Ale)I've never had a beer be that clear in the carboy. Nice.
This is my standard cream ale (originally made it for my brother). Took a ribbon at the World Cup of Beer a few years ago. 80% German Pils, 20% Home-Grown Corn. Bottled right after this picture, I love the yeast-scape...
(https://lh4.googleusercontent.com/sCw_aVCsua2EDPNQatXgho0E5xf4kkCewGxeL0RL3Q=w164-h123-p-no)
Post by: redbeerman on September 18, 2013, 01:40:27 PM
Post by: bluesman on September 18, 2013, 04:23:54 PM
Recently brewed an Ofest that I kegged the other day, and it was about as as clear as the beer pictured above in the carboy. Amazing what lagering a beer can do for clarity AND flavor.
Post by: samuel.workman on September 18, 2013, 09:36:45 PM
My House yeast is WLP029, and I generally use a little lagering for lots of styles I brew. I always lager in the primary. (The picture was, I think, after 3-4 weeks lagering.)
Post by: narvin on September 18, 2013, 11:57:41 PM
(https://lh3.googleusercontent.com/-fOLQHUHQgvk/Ujo0WQgb60I/AAAAAAAAI7E/_D_l4ghT-p4/w591-h1045-no/IMAG0070.jpg)
Post by: klickitat jim on September 19, 2013, 12:58:09 AM
Post by: hopfenundmalz on September 20, 2013, 03:01:04 PM
(https://lh4.googleusercontent.com/-hBCIprArulI/UjxgZuSleJI/AAAAAAAAAU0/Ls6J6MfyV0w/s800/IMAG0271.jpg)
Post by: narvin on September 20, 2013, 03:17:58 PM
Post by: hopfenundmalz on September 20, 2013, 03:55:43 PM
That's a nice looking Helles. I think my camera's better, though ;)Cell phone camera, didn't play with settings or lighting. I am sure your camera is better!
Post by: punatic on September 21, 2013, 08:28:27 AM
Post by: coastsidemike on September 22, 2013, 03:20:55 PM
(http://i.imgur.com/kmE3rZO.jpg)
Post by: morticaixavier on October 06, 2013, 09:50:13 PM
Belgian IPA. Dry hopped with hallertauer and saphir
Post by: redbeerman on October 29, 2013, 11:40:13 AM
Imperial Red Ale
Post by: punatic on October 30, 2013, 02:09:19 AM
Post by: redbeerman on October 30, 2013, 01:43:05 PM
LOOK OUT! There's a ghost floating in your beer glass!!
And he drank half of it, too! :o
Post by: blatz on March 05, 2014, 02:00:33 AM
My american oatmeal stout:
(http://i661.photobucket.com/albums/uu338/pblatz/IMG_2611_zpse7aa21a8.jpg) (http://s661.photobucket.com/user/pblatz/media/IMG_2611_zpse7aa21a8.jpg.html)
Post by: fmader on March 05, 2014, 02:04:21 AM
This one is a thing of beauty to me, so i had to share:
My american oatmeal stout:
(http://i661.photobucket.com/albums/uu338/pblatz/IMG_2611_zpse7aa21a8.jpg) (http://s661.photobucket.com/user/pblatz/media/IMG_2611_zpse7aa21a8.jpg.html)
This looks dandy! I wants it in my belly!
Post by: morticaixavier on March 05, 2014, 03:39:23 AM
This one is a thing of beauty to me, so i had to share:
My american oatmeal stout:
(http://i661.photobucket.com/albums/uu338/pblatz/IMG_2611_zpse7aa21a8.jpg) (http://s661.photobucket.com/user/pblatz/media/IMG_2611_zpse7aa21a8.jpg.html)
This looks dandy! I wants it in my belly!
+ 20(FLOZ)
Post by: HoosierBrew on March 05, 2014, 12:25:13 PM
Post by: deathlylost on March 10, 2014, 07:05:58 PM
A pilsen ale:
(http://deathlylost.com/beer/wp-content/uploads/2014/02/IMG_2745.jpg)
American pale wheat ale
(http://deathlylost.com/beer/wp-content/uploads/2014/02/IMG_2603.jpg)
Poha berry ale (the poha berries were grown on the Big Island in Hawaii and have a mildly tart and sweet flavor. http://www.hawaiifruit.net/poha.htm (http://www.hawaiifruit.net/poha.htm))
(http://deathlylost.com/beer/wp-content/uploads/2014/01/IMG_2362.jpg)
Post by: morticaixavier on March 10, 2014, 07:50:23 PM
Post by: erockrph on March 10, 2014, 07:51:49 PM
Post by: Podo on March 12, 2014, 11:39:56 AM
Here's a pic of my ginger saison, taken from Sam C's Extreme Brewing
Post by: blatz on March 12, 2014, 01:19:49 PM
Post by: euge on March 12, 2014, 09:15:34 PM
nice beers fellas - methinks deathlylost also dabbles in photography - those are some quality shots...I agree. Despite my best efforts phone shots suffer. And I'm an artist with extensive imaging experience. Those pics are impressive for beer pron.
Post by: deathlylost on March 12, 2014, 10:35:36 PM
[qsuote author=erockrph link=topic=3331.msg236934#msg236934 date=1394481109]
Nice! What's the base beer for the Poha berry ale? I keep seeing Poha seeds for sale in Kitizawa's catalog and I've always wanted to try them out. Slight climate difference between Hawai'i and New England, though :)
[/quote]
Thanks. I used an American pale ale as the base. Simple and clean. Although were I to make it again, I may go with less hop aroma as not to compete with the poha berry. It's a subtle flavor that could easily be over powered.
Sent from my iPhone using Tapatalk
Post by: deathlylost on March 12, 2014, 10:38:50 PM
nice beers fellas - methinks deathlylost also dabbles in photography - those are some quality shots...I agree. Despite my best efforts phone shots suffer. And I'm an artist with extensive imaging experience. Those pics are impressive for beer pron.
Thanks. The key is a good camera. Lol. Pics I take with my phone just can't do beer justice. I used a Canon Rebel XSi.
Sent from my iPhone using Tapatalk
Post by: blatz on March 12, 2014, 11:06:03 PM
nice beers fellas - methinks deathlylost also dabbles in photography - those are some quality shots...I agree. Despite my best efforts phone shots suffer. And I'm an artist with extensive imaging experience. Those pics are impressive for beer pron.
Thanks. The key is a good camera. Lol. Pics I take with my phone just can't do beer justice. I used a Canon Rebel XSi.
Sent from my iPhone using Tapatalk
Agreed. That is what I use - stout above. I am developing a lens obsession now though...
Post by: euge on March 13, 2014, 12:45:16 AM
Post by: Beerbecue on March 16, 2014, 10:05:51 PM
(http://i130.photobucket.com/albums/p265/armedgardener/glassoale002_zpsb3d69b20.jpg) (http://s130.photobucket.com/user/armedgardener/media/glassoale002_zpsb3d69b20.jpg.html)
Post by: deathlylost on March 17, 2014, 07:56:03 AM
Sent from my iPad using Tapatalk
Post by: morticaixavier on March 17, 2014, 11:12:36 AM
(http://img.tapatalk.com/d/14/03/17/6ysega3y.jpg)
Post by: klickitat jim on March 17, 2014, 11:34:09 AM
I'm looking forward to dayshift and sunshine. All my beer photos look the same with crappy lighting.
Post by: HoosierBrew on March 17, 2014, 12:17:06 PM
Marzen finally carbed and ready for prime time.
(http://img.tapatalk.com/d/14/03/17/6ysega3y.jpg)
Man, that's a beauty. I could drink a pint or four of that !
Post by: beersk on March 17, 2014, 01:45:50 PM
Post by: redbeerman on March 19, 2014, 01:54:18 PM
(http://i276.photobucket.com/albums/kk32/redbeerman/Mobile%20Uploads/2014-03/4C61AB28-058E-47CE-B17D-8A9F44AE3529_zpsgaoqyyh4.jpg) (http://s276.photobucket.com/user/redbeerman/media/Mobile%20Uploads/2014-03/4C61AB28-058E-47CE-B17D-8A9F44AE3529_zpsgaoqyyh4.jpg.html)
Post by: redbeerman on March 19, 2014, 01:55:56 PM
(http://i276.photobucket.com/albums/kk32/redbeerman/Mobile%20Uploads/2014-03/40B11602-49E3-4BEF-8046-01A0F17B3170_zpszbhy3p5s.jpg) (http://s276.photobucket.com/user/redbeerman/media/Mobile%20Uploads/2014-03/40B11602-49E3-4BEF-8046-01A0F17B3170_zpszbhy3p5s.jpg.html)
Post by: redbeerman on March 19, 2014, 01:57:18 PM
(http://i276.photobucket.com/albums/kk32/redbeerman/Mobile%20Uploads/2014-03/745B4C10-8ADE-477D-A737-BBA90BA68571_zpshfvwuv77.jpg) (http://s276.photobucket.com/user/redbeerman/media/Mobile%20Uploads/2014-03/745B4C10-8ADE-477D-A737-BBA90BA68571_zpshfvwuv77.jpg.html)
Post by: ibru on March 19, 2014, 03:41:58 PM
Nice shots!
Bruce
Post by: HoosierBrew on March 19, 2014, 04:38:29 PM
Post by: deathlylost on March 21, 2014, 06:06:17 AM
Sent from my iPhone using Tapatalk
Post by: duboman on March 21, 2014, 07:04:56 PM
Post by: euge on March 22, 2014, 10:44:38 PM
(https://lh4.googleusercontent.com/-XD-eWk0z1nI/Uy4P_84zliI/AAAAAAAAA2E/ySGPkIbgB00/w434-h579-no/20140322_173243.jpg)
Post by: morticaixavier on March 23, 2014, 02:35:34 PM
I freakin hit it with this pale ale brewed on 2/1214. All pils with Chinook bittering, and a Fuggles FWH. BRY-97 repitch.
(https://lh4.googleusercontent.com/-XD-eWk0z1nI/Uy4P_84zliI/AAAAAAAAA2E/ySGPkIbgB00/w434-h579-no/20140322_173243.jpg)
Wow! 800 years old and it still looks tasty;)
Post by: HoosierBrew on March 23, 2014, 02:36:52 PM
Post by: beersk on March 23, 2014, 03:12:45 PM
Post by: euge on March 23, 2014, 06:26:58 PM
Post by: beersk on March 23, 2014, 09:49:06 PM
Post by: dannyjed on March 23, 2014, 11:12:57 PM
(http://i324.photobucket.com/albums/k337/dannyjed/023.jpg)
Post by: HoosierBrew on March 23, 2014, 11:34:28 PM
Post by: dannyjed on March 23, 2014, 11:40:04 PM
(http://i324.photobucket.com/albums/k337/dannyjed/014.jpg) (http://s324.photobucket.com/user/dannyjed/media/014.jpg.html)
I changed it up a bit this year by using Citra, Amarillo, Mosaic, and Pacifica hops...I call it Tropic Bomb.
Post by: deathlylost on March 24, 2014, 06:53:06 PM
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_2881.jpg)
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_2893.jpg)
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_2893.jpg)
Post by: morticaixavier on March 24, 2014, 07:05:15 PM
Post by: deathlylost on March 24, 2014, 07:08:21 PM
looking good (if a little too cold)
It wasn't that the beer was too cold, it was that the surrounding air was too warm. With the lighting and external air temps of 80˚+, the beer started to sweat very quickly. I had to drink it to teach it a lesson.
Post by: morticaixavier on March 24, 2014, 07:08:48 PM
looking good (if a little too cold)
It wasn't that the beer was too cold, it was that the surrounding air was too warm. With the lighting and external air temps of 80˚+, the beer started to sweat very quickly. I had to drink it to teach it a lesson.
i bet it learned.
Post by: euge on March 24, 2014, 07:18:20 PM
Post by: blatz on March 24, 2014, 07:23:02 PM
Post by: Pinski on March 24, 2014, 07:45:36 PM
(http://img.tapatalk.com/d/13/03/05/e2epe8u9.jpg)(http://img.tapatalk.com/d/13/03/05/ydyqyven.jpg)
Oatmeal stout.
Super Enzymes?
Looks like they convert beer into, thin air! ;D
That's the dryest finish I ever saw.
Post by: deathlylost on March 24, 2014, 08:01:59 PM
i basically have to have my phone or camera on the ready, pour beer, and click within 30 seconds...
Exactly. I give my wife the camera and have her take pictures as I'm pouring. "Here honey, help me take beer porn pictures". - Insert comment about love life here
Post by: tschmidlin on March 25, 2014, 05:29:08 AM
Made this American Stout for my daughters birthday, which is also St. Patrick's day. She is only 1, so I'll have to drink it for her.I've got St. Paddy's Day kids too - that holiday won't be the same for me until they go off to college in another 9 years or so :) It's good fun though.
The beer looks tasty too. ;)
Post by: bluesman on March 25, 2014, 04:33:59 PM
Post by: 69franx on March 26, 2014, 02:27:18 AM
My most recent effort. Second all grain with a recipe gleaned from notes and comments here on the forum. Takes great, a little dry hop haze but very happy overall.
Sent from my iPhone using Tapatalk
Post by: 69franx on March 26, 2014, 02:28:21 AM
Sent from my iPhone using Tapatalk
Post by: euge on March 26, 2014, 03:55:34 AM
(https://lh4.googleusercontent.com/-NJYPkDQoLrc/UzI1Ro42umI/AAAAAAAAA2U/w3Sn9Ky_g90/w434-h579-no/20140325_210133.jpg)
Post by: deathlylost on March 26, 2014, 05:38:52 AM
Sent from my iPhone using Tapatalk
Post by: euge on March 26, 2014, 02:30:05 PM
Post by: deathlylost on March 26, 2014, 05:10:53 PM
LOL as long as we keep breaking them consistently there'll be the opportunity to buy some new interesting ones!
+1
Sent from my iPad using Tapatalk
Post by: morticaixavier on March 26, 2014, 05:15:53 PM
LOL as long as we keep breaking them consistently there'll be the opportunity to buy some new interesting ones!
+1
Sent from my iPad using Tapatalk
oh man, I was at brewclub meeting the other night and had a full growler and 4 tasting glasses in my satchel on a table. the table got moved and crash. all but one of the tasting glasses shattered. the growler was okay actually but I lost some carbonation for sure. time for new cool tasting galsses. Luckily my 2013 NHC glass survived
Post by: erockrph on April 01, 2014, 03:43:28 AM
(http://img.tapatalk.com/d/14/04/01/enazupe9.jpg)
Post by: beersk on April 01, 2014, 12:58:21 PM
(https://lh3.googleusercontent.com/-qQTt1gNhd84/UsR3yEfXOmI/AAAAAAAAB_U/-dnZwAC55Wg/w397-h706-no/14+-+1)
Post by: redbeerman on April 02, 2014, 12:09:38 PM
This was a most delicious bitter from around the new year. Not a recent brew, but post worthy, I think. I miss that beer...Nice!
(https://lh3.googleusercontent.com/-qQTt1gNhd84/UsR3yEfXOmI/AAAAAAAAB_U/-dnZwAC55Wg/w397-h706-no/14+-+1)
Post by: duboman on April 05, 2014, 09:53:22 PM
Post by: morticaixavier on April 06, 2014, 01:09:48 AM
Here's my dRye (or Ryerish) session stout. Got better than expected efficiency so it almost wasn't session. Was aiming for 1.038 got 1.041
(http://img.tapatalk.com/d/14/04/06/qypabuve.jpg)
Post by: duboman on April 06, 2014, 02:21:48 AM
Very nice. Dies the juniper up the ante on the forest impression a bit?that looks tasty! Yes, I like the juniper but didn't put enough thought into the hops and just added the berries to my standard common which is all NB. Definitely made a note on that to rethink it.
Here's my dRye (or Ryerish) session stout. Got better than expected efficiency so it almost wasn't session. Was aiming for 1.038 got 1.041
(http://img.tapatalk.com/d/14/04/06/qypabuve.jpg)
Post by: HoosierBrew on April 06, 2014, 02:54:53 AM
Post by: morticaixavier on April 06, 2014, 03:20:07 AM
Man, that stout's a beauty, Mort. Looks great.
Thanks. I did a cold steep on the dark grains with this one for the first time. Added the liquor to the boil. The roast character is very subdued. Kind of reminds me of my recollections of guinness actually. Might have to pick up a can to compare.
Post by: deathlylost on April 06, 2014, 06:25:47 AM
Post by: morticaixavier on April 06, 2014, 03:45:35 PM
That Ryerish looks fantastic. Great job. And what a lovely head it has too. Is it really that white?
It's slightly off white. but pretty close
Post by: morticaixavier on April 06, 2014, 03:57:15 PM
(http://img.tapatalk.com/d/14/04/06/ahu5a6aj.jpg)
Post by: duboman on April 06, 2014, 05:56:49 PM
Post by: deathlylost on April 06, 2014, 06:28:54 PM
And here is the bread my wife made with some of the spent grain
(http://img.tapatalk.com/d/14/04/06/ahu5a6aj.jpg)
You'll have to post the recipe for that. A use for spent grains that ends in fresh bread is welcome in my house any day.
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Post by: brewsumore on April 06, 2014, 07:02:05 PM
(http://i296.photobucket.com/albums/mm199/brewsumore/P10004851_zps63f7255d.jpg) (http://s296.photobucket.com/user/brewsumore/media/P10004851_zps63f7255d.jpg.html)
(http://i296.photobucket.com/albums/mm199/brewsumore/P10004881_zps865d54b1.jpg) (http://s296.photobucket.com/user/brewsumore/media/P10004881_zps865d54b1.jpg.html)
From left to right:
1. Summit/Amarillo/Citra IPA. Recently tapped, and still cloudy from dry hops, plus flaked oats and wheat malt in the grain bill.
2. Choke cherry Belgian Wit. Made with the actual fruit.
3. Saison Dupont Clone
Each one is tasty.
Post by: duboman on April 06, 2014, 08:01:11 PM
those look tasty! How is the chokecherry? Sounds interesting, were they added in secondary and how much?
(http://i296.photobucket.com/albums/mm199/brewsumore/P10004851_zps63f7255d.jpg) (http://s296.photobucket.com/user/brewsumore/media/P10004851_zps63f7255d.jpg.html)
(http://i296.photobucket.com/albums/mm199/brewsumore/P10004881_zps865d54b1.jpg) (http://s296.photobucket.com/user/brewsumore/media/P10004881_zps865d54b1.jpg.html)
From left to right:
1. Summit/Amarillo/Citra IPA. Recently tapped, and still cloudy from dry hops, plus flaked oats and wheat malt in the grain bill.
2. Choke cherry Belgian Wit. Made with the actual fruit.
3. Saison Dupont Clone
Each one is tasty.
Post by: 69franx on April 06, 2014, 08:06:45 PM
My Chinook, Amarillo and Cascade IPA. Finally getting some nice lacing on my homebrew. Halfway through a bomber. Some dry hop haze, looks much clearer in the bottle. I do leave yeast in bottle as I pour, but it tastes great!
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Post by: brewsumore on April 06, 2014, 09:03:33 PM
[/quote]
Dubo-bro' --
I shared my recipe/notes and answered your question at: http://forum.northernbrewer.com/viewtopic.php?f=4&t=64160&p=1063725#p1063725
Post by: duboman on April 06, 2014, 10:01:54 PM
those look tasty! How is the chokecherry? Sounds interesting, were they added in secondary and how much?
Dubo-bro' --
I shared my recipe/notes and answered your question at: http://forum.northernbrewer.com/viewtopic.php?f=4&t=64160&p=1063725#p1063725
[/quote]hey thanks, I'll check it out
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Post by: brewsumore on April 06, 2014, 10:03:59 PM
hey thanks, I'll check it outthose look tasty! How is the chokecherry? Sounds interesting, were they added in secondary and how much?
Dubo-bro' --
I shared my recipe/notes and answered your question at: http://forum.northernbrewer.com/viewtopic.php?f=4&t=64160&p=1063725#p1063725
Sent from my SM-T310 using Tapatalk
[/quote]
ooops - didn't realize I crossed over to a different forum.
Post by: deathlylost on April 09, 2014, 07:17:18 AM
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_3104.jpg)
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_3116.jpg)
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_3132.jpg)
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Post by: phillamb168 on April 09, 2014, 09:52:54 AM
Post by: duboman on April 09, 2014, 10:20:06 PM
Post by: dkfick on April 09, 2014, 10:21:46 PM
(http://img.tapatalk.com/d/14/04/10/a9u3yheg.jpg)here's a shot of my Belgian IPA I get to finally enjoy on a day that actually feels spring like!I prefer my IPAs in the shade... So I can actually enjoy them ;-)
Post by: HoosierBrew on April 09, 2014, 10:29:34 PM
Post by: duboman on April 09, 2014, 11:53:34 PM
Looks good Gary. What strain did you use ?thanks! I used WY1214 Belgian Abbey, the beer comes in at 9%
Post by: HoosierBrew on April 09, 2014, 11:57:11 PM
Looks good Gary. What strain did you use ?thanks! I used WY1214 Belgian Abbey, the beer comes in at 9%
Wow, that packs a whallop ! Sounds good. WY3522 makes a pretty solid one too BTW.
Post by: deathlylost on April 09, 2014, 11:59:56 PM
Looks good Gary. What strain did you use ?thanks! I used WY1214 Belgian Abbey, the beer comes in at 9%
That is impressive looking beer. What is the IBU on that beast?
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Post by: HoosierBrew on April 10, 2014, 12:26:09 AM
Post by: duboman on April 10, 2014, 12:32:41 AM
it does and the first couple times I used 3522, also a great strain. I'm not happy with it though as I find when I bottle it just refuses to pack down and stay down, got tired of dealing with the yeast floaties. This summer I'm going to build a bigger kegerator to accommodate more kegs so I may try it again in a kegged batch and see what happensLooks good Gary. What strain did you use ?thanks! I used WY1214 Belgian Abbey, the beer comes in at 9%
Wow, that packs a whallop ! Sounds good. WY3522 makes a pretty solid one too BTW.
Post by: duboman on April 10, 2014, 12:34:39 AM
not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)(http://img.tapatalk.com/d/14/04/10/a9u3yheg.jpg)here's a shot of my Belgian IPA I get to finally enjoy on a day that actually feels spring like!I prefer my IPAs in the shade... So I can actually enjoy them ;-)
Post by: HoosierBrew on April 10, 2014, 12:35:51 AM
EDIT - But I don't bottle. It's a little easier to deal with in keg.
Post by: duboman on April 10, 2014, 12:36:21 AM
Just a few of my recent beer, Edinburgh Immigrant. It's an American Scotch Heavy.that sure does look tasty! Great photo as well.
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_3104.jpg)
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_3116.jpg)
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_3132.jpg)
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Post by: deathlylost on April 10, 2014, 12:46:30 AM
Also, deathlylost you have some definite photographic skills. Great pics. So describe this American Scotch Heavy for me - traditional grist and OG? American hops I assume, or domestic malts? IBU ? Sounds like a variation on the American Barleywine. Interesting.
Recipe below. It has both American and English hops. I didn't have access to the English Pale malt like I wanted. Limited supply here in Hawaii and shipping is not ideal. Despite that, it came out nicely.
Edinburgh Immigrant
OG: 1.036
FG: 1.012
ABV: 3.2%
IBU: 18
6lb Light Malt Extract
2 oz. Roast Barley
2 oz. Peated Malt
12 oz. Munich Malt
6 oz. Crystal 10
1.08 AAU Cascade (.2 oz. of 5.4% aa @ 40 minutes)
1 AAU Fuggles (.2 oz. of 5% aa @ 40 minutes)
4.5 AAU Cascade (.5 oz. 9% aa @ 40 minutes)
1 tsp Irish Moss @ 10 minutes
Fermentis Safale US-05
Post by: HoosierBrew on April 10, 2014, 12:51:22 AM
Post by: blatz on April 10, 2014, 02:27:28 PM
Post by: dkfick on April 10, 2014, 08:18:36 PM
haha no worries. I was just joking around. the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer. The reaction can happen really quickly is a light colored highly hopped beer. So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)(http://img.tapatalk.com/d/14/04/10/a9u3yheg.jpg)here's a shot of my Belgian IPA I get to finally enjoy on a day that actually feels spring like!I prefer my IPAs in the shade... So I can actually enjoy them ;-)
Post by: duboman on April 10, 2014, 10:13:11 PM
no worries, we're all good, just tried to snap a nice pic:)haha no worries. I was just joking around. the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer. The reaction can happen really quickly is a light colored highly hopped beer. So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)(http://img.tapatalk.com/d/14/04/10/a9u3yheg.jpg)here's a shot of my Belgian IPA I get to finally enjoy on a day that actually feels spring like!I prefer my IPAs in the shade... So I can actually enjoy them ;-)
Post by: morticaixavier on April 11, 2014, 05:08:34 AM
I guess the "Heavy" is a tilt of sarcasm?
Difference between a heavy and a wee heavy is the heavy is just slightly heavier than a 60/- while a wee heavy will knock you over
Post by: deathlylost on April 11, 2014, 05:28:07 AM
I guess the "Heavy" is a tilt of sarcasm?
Difference between a heavy and a wee heavy is the heavy is just slightly heavier than a 60/- while a wee heavy will knock you over
Yeah. I never understood the choice of words. I wouldn't have described a beer style with abv of 3.2 - 3.9 as heavy. It's like Starbucks version of grande and tall, neither grand or tall. Hmmm. Good beer style though.
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Post by: beersk on April 11, 2014, 01:51:10 PM
This happens on any light colored beer when I drink outside for me. It doesn't even have to be in direct sunlight. I start to smell a skunky aroma almost immediately. For this reason, I've kind of started to not enjoy drinking outside, unless I use an opaque drinking vessel, like an enclosed or ceramic mug.haha no worries. I was just joking around. the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer. The reaction can happen really quickly is a light colored highly hopped beer. So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)
I prefer my IPAs in the shade... So I can actually enjoy them ;-)
Post by: dkfick on April 11, 2014, 01:57:55 PM
Yep it only takes a matter of seconds for the reaction to occur in a lighter colored beer... It will happen in darker beers as well.. It just takes a little longer.This happens on any light colored beer when I drink outside for me. It doesn't even have to be in direct sunlight. I start to smell a skunky aroma almost immediately. For this reason, I've kind of started to not enjoy drinking outside, unless I use an opaque drinking vessel, like an enclosed or ceramic mug.haha no worries. I was just joking around. the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer. The reaction can happen really quickly is a light colored highly hopped beer. So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)
I prefer my IPAs in the shade... So I can actually enjoy them ;-)
Post by: WDE97 on April 14, 2014, 09:49:34 PM
My first sour beer, a Flander's Red. Kegged a couple weeks ago and almost gone already!
Post by: HoosierBrew on April 14, 2014, 10:11:49 PM
(http://i1094.photobucket.com/albums/i451/grhand202/20140411_180736.jpg)
My first sour beer, a Flander's Red. Kegged a couple weeks ago and almost gone already!
Nice work. Looks tasty !
Post by: euge on April 15, 2014, 02:42:51 PM
Post by: duboman on April 15, 2014, 08:28:03 PM
Notice the snow in the background, nothing like a little winter in Chicago. On April 15th!
Post by: homebrewgamecock on April 15, 2014, 09:09:41 PM
(http://i35.photobucket.com/albums/d188/HomebrewCock/PilsnerBeer_zpsb593c6f5.jpg)
Post by: euge on April 16, 2014, 02:28:54 PM
Post by: beersk on April 22, 2014, 05:40:23 PM
(https://lh5.googleusercontent.com/-UuR-GQqGJBA/U1GFwwCpoeI/AAAAAAAACnQ/mS4kT8WC1TE/w397-h706-no/14+-+1)
Post by: blatz on April 22, 2014, 06:07:13 PM
Post by: HoosierBrew on April 22, 2014, 06:36:19 PM
Post by: Iliff Ave Brewhouse on April 22, 2014, 08:12:50 PM
Vienna Pale ale dry hopped with liberty and simcoe. A bit too malty for a pale ale but delicious nonetheless.
Post by: deathlylost on April 22, 2014, 08:16:07 PM
Post by: beersk on April 22, 2014, 09:05:11 PM
Goschman, is that straight up vienna in that?
Post by: Iliff Ave Brewhouse on April 22, 2014, 09:22:53 PM
Thanks, Paul and Jon. It's one of my favorite styles and, of course, it has to be one of the hardest to brew...
Goschman, is that straight up vienna in that?
No there is 9% honey malt in there as well...kind of a long story. Next time I will be splitting the amount of Vienna with 2 row to reduce some of the maltiness. I will adjust the honey malt in the future batches if necessary. It's a shame to have to change it since the color is so nice.
Post by: duboman on April 22, 2014, 10:29:11 PM
(http://i195.photobucket.com/albums/z218/goschman/pale.jpg)that really looks tasty!
Vienna Pale ale dry hopped with liberty and simcoe. A bit too malty for a pale ale but delicious nonetheless.
Post by: Iliff Ave Brewhouse on April 22, 2014, 11:19:10 PM
It has great hop flavor but the magnum bittering charge may have been too small. Stylistically, I think it would be in the overlap of pale and amber ales. Too malty for a pale, too much hop flavor for an amber...
Post by: HoosierBrew on April 22, 2014, 11:45:14 PM
Post by: jeffy on April 23, 2014, 12:21:24 AM
(http://i195.photobucket.com/albums/z218/goschman/pale.jpg)That really is beautiful. Love the pure white foam and its texture.
Vienna Pale ale dry hopped with liberty and simcoe. A bit too malty for a pale ale but delicious nonetheless.
Post by: euge on April 23, 2014, 02:10:34 AM
Post by: Iliff Ave Brewhouse on April 23, 2014, 03:14:42 AM
Is that a Breckenridge glass?
Indeed. I don't care for a lot of their beers but the 471 IIPA was my introduction to hoppy beers and I still like it.
Post by: rabeb25 on April 23, 2014, 02:34:39 PM
(https://scontent-a.xx.fbcdn.net/hphotos-frc1/t1.0-9/1911883_10152017505790658_210903261297927367_n.jpg)
Post by: beersk on April 23, 2014, 02:46:19 PM
Post by: bluesman on April 23, 2014, 04:29:12 PM
(http://i1094.photobucket.com/albums/i451/grhand202/20140411_180736.jpg)
My first sour beer, a Flander's Red. Kegged a couple weeks ago and almost gone already!
Beautiful color and clarity!
Post by: bluesman on April 23, 2014, 04:29:36 PM
SNPA like Pale ale
(https://scontent-a.xx.fbcdn.net/hphotos-frc1/t1.0-9/1911883_10152017505790658_210903261297927367_n.jpg)
Nice looking beer!
Post by: meltroha on April 23, 2014, 06:06:20 PM
She's not quite ready yet
Post by: euge on April 23, 2014, 06:24:48 PM
Post by: WDE97 on April 24, 2014, 10:24:14 PM
(http://i1094.photobucket.com/albums/i451/grhand202/20140411_180736.jpg)
My first sour beer, a Flander's Red. Kegged a couple weeks ago and almost gone already!
Beautiful color and clarity!
Thanks bluesman! It's even cleared up a bit more in the past few weeks. Taking a lot of self-discipline to not drink it all at once! Wish those dang sour beers didn't take so long to age. :P I bottled about half of the batch for further aging and to compare to the batches I have made since. Trying to keep a pipeline of Flander's Red going by brewing one every 4 months or so.
Post by: AmandaK on April 25, 2014, 02:30:55 PM
First pour off of the newly modified kegerator. Condensation kept forming on the glass, but it's "read a newspaper through it" clear IRL.
Cheers guys!
Post by: blatz on April 25, 2014, 02:33:42 PM
Post by: AmandaK on April 25, 2014, 03:05:36 PM
nice amanda! APA?
Munich Helles, actually. Here's the pre-lagering picture. Yeast was the Wyeast PC strain from Jan-March... Hella Bock?
(http://img.tapatalk.com/d/14/04/25/neny4uqu.jpg)
Post by: beersk on April 25, 2014, 04:01:45 PM
Post by: AmandaK on April 25, 2014, 04:39:31 PM
I have never had a beer look that clear in the carboy. I love Munich helles though. Can't seem to get the flavor that Weihenstephaner Premium has. I wonder if some of that is oxidation, but whatever it is, I love it. It's almost honey-like.
OT, kinda... I'm sure you've seen "That German Lager Flavor" thread on here, it's a good read if you haven't.
"Honey-like" is something I associate with Vienna malt. This one definitely has it (and was brewed with a bit of Vienna). If it was a touch drier it'd be a perfect beer.
Post by: bluesman on April 25, 2014, 04:47:11 PM
I have never had a beer look that clear in the carboy. I love Munich helles though. Can't seem to get the flavor that Weihenstephaner Premium has. I wonder if some of that is oxidation, but whatever it is, I love it. It's almost honey-like.
OT, kinda... I'm sure you've seen "That German Lager Flavor" thread on here, it's a good read if you haven't.
"Honey-like" is something I associate with Vienna malt. This one definitely has it (and was brewed with a bit of Vienna). If it was a touch drier it'd be a perfect beer.
It's amazing what lagering a beer on the yeast for 2-4 weeks will do for clarity.
Post by: beersk on April 25, 2014, 04:51:33 PM
Ha, I created that thread. I have used Vienna before, I get more of a toast character from Vienna. I think a lot of breweries use Munich in their helles. But I'm all for brewing helles whenever I can, so why not try it all...I have never had a beer look that clear in the carboy. I love Munich helles though. Can't seem to get the flavor that Weihenstephaner Premium has. I wonder if some of that is oxidation, but whatever it is, I love it. It's almost honey-like.
OT, kinda... I'm sure you've seen "That German Lager Flavor" thread on here, it's a good read if you haven't.
"Honey-like" is something I associate with Vienna malt. This one definitely has it (and was brewed with a bit of Vienna). If it was a touch drier it'd be a perfect beer.
I would doubt that Weihenstephaner Premium is 100% pils malt. The flavor I get from that beer is more than that, for sure.
Post by: deathlylost on April 25, 2014, 04:58:16 PM
First pour off of the newly modified kegerator. Condensation kept forming on the glass, but it's "read a newspaper through it" clear IRL.
Cheers guys!
Great clarity. What a great looking beer. I wish I had the means to make lagers. A good Munich Helles sounds wonderful. Good job. Sounds good.
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Post by: garc_mall on April 26, 2014, 04:40:26 AM
(https://lh4.googleusercontent.com/-8NRHhk0-MHY/U1s3fwc7ihI/AAAAAAAAAWY/atguUh_6YNQ/w325-h577-no/20140425_213455.jpg)
Post by: HoosierBrew on April 26, 2014, 04:00:18 PM
Post by: garc_mall on April 27, 2014, 01:34:24 AM
That sounds great ! I've never used rye in an alt. I think I will next time I brew one.
Its excellent. I used 3lb in 5 gallons. I think it will be in regular rotation in the kegerator.
Post by: Podo on April 27, 2014, 01:14:31 PM
(http://i.imgur.com/Hn7JHsI.jpg)
Post by: Joe Sr. on April 28, 2014, 08:00:33 PM
Belgian blonde on a newly installed fence post.
Post by: deathlylost on April 28, 2014, 09:04:15 PM
(http://deathlylost.com/beer/wp-content/uploads/2014/04/IMG_3468.jpg)
Post by: euge on April 28, 2014, 10:43:32 PM
Post by: klickitat jim on April 29, 2014, 01:18:05 AM
(http://img.tapatalk.com/d/14/04/29/3etujaze.jpg)(http://img.tapatalk.com/d/14/04/29/aty7yhug.jpg)
1.058 OG
1.012 FG
50% Golden Promise
50% Red X
32 IBU Magnum and EKG
Wyeast 1084 at 60º
Post by: euge on April 29, 2014, 02:33:06 AM
Post by: beersk on April 29, 2014, 02:12:22 PM
Post by: homebrewgamecock on April 29, 2014, 04:28:48 PM
(http://i35.photobucket.com/albums/d188/HomebrewCock/AutumnBrownAle2013_zps0edba784.jpg)
Post by: Joe Sr. on April 29, 2014, 04:38:26 PM
You know I gotta say the caliber of pics on this thread has really stepped up. Composition-wise in particular.
I like the contrast between the scenic sweep of Jim's backyard and the narrow gang way between my house and my neighbors. He plays saxophone. We can feel it.
Post by: klickitat jim on April 29, 2014, 08:52:04 PM
That's a tasty looking beer, Jim. I'd really like to try that Red X malt.
When it was green I thought it was a sharp version of munich 10L, but now its not the same at all. It fits the irish nicely I think. Its related to munich for sure, both kilned barley malt after all... but its just different. Not as... munichy? I like munich in lager, red x in uk ales.
Post by: beersk on May 01, 2014, 02:54:15 PM
Post by: erockrph on May 05, 2014, 06:01:34 PM
(http://1.bp.blogspot.com/-_0rR0IfpnIQ/U2fQ5iNVZlI/AAAAAAAAGYo/OSY4u9TipZw/s1600/m%C3%A4rzen.jpg)
Post by: HoosierBrew on May 05, 2014, 06:06:10 PM
Post by: euge on May 05, 2014, 09:52:53 PM
Still waiting for it to finish carbing up, but I couldn't wait any longer to pour a tall one. Enjoying a märzen on brewday:
(http://1.bp.blogspot.com/-_0rR0IfpnIQ/U2fQ5iNVZlI/AAAAAAAAGYo/OSY4u9TipZw/s1600/m%C3%A4rzen.jpg)
Beautiful!
Post by: morticaixavier on May 12, 2014, 04:40:27 AM
(http://img.tapatalk.com/d/14/05/12/a6eryded.jpg)
Post by: deathlylost on May 25, 2014, 08:45:47 AM
(http://img.tapatalk.com/d/14/05/25/gamu6a8e.jpg)
(http://img.tapatalk.com/d/14/05/25/hahu6u6e.jpg)
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Post by: erockrph on May 25, 2014, 11:47:50 AM
Post by: deathlylost on May 26, 2014, 12:43:17 AM
I know it's been said before, but you take some amazing photos. Like "blow it up and frame it over my bar" quality. If I ran a brewery I'd totally be hitting you up to take pics for my website.
Thanks. Now I just need to bring my beer up to the same caliper. :)
Let me know when you are running a brewery.
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Post by: euge on May 26, 2014, 04:54:53 AM
Post by: deathlylost on May 26, 2014, 08:00:57 AM
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Post by: HoosierBrew on May 26, 2014, 11:03:11 PM
My new BoPils at 6 weeks lagering. Came out really nice. I think I'll bring the sulfate up just a tad next time to make the hops pop a little more. Otherwise pretty solid.
Post by: brewsumore on May 27, 2014, 12:42:14 AM
(http://i991.photobucket.com/albums/af35/jahughey/WP_20140524_0021_zps36b9a746.jpg)
My new BoPils at 6 weeks lagering. Came out really nice. I think I'll bring the sulfate up just a tad next time to make the hops pop a little more. Otherwise pretty solid.
That looks very tasty!
Yeah, I am wondering about that. My Bo Pils, second ever, is still finishing fermenting and I manipulated 50% RO / 50% tap water with just calcium chloride to hit 50 ppm calcium to ensure a healthy ferment (no gypsum = no sulfate). I am trying to capture the maltiness first, round-tasting-but-plenty hops after that, and hopefully some bready-crackery-crispness. I did enjoy a hydro sample today and it was tasty. Time will tell. I was right at about 40 IBUs, all Czech Saaz equal amounts FWH, 80 min and 20 min. I also hope that adding the calcium chloride doesn't add too much of a minerally taste.
Post by: HoosierBrew on May 27, 2014, 01:06:21 AM
Post by: brewsumore on May 27, 2014, 01:24:43 AM
I was happy to find I had no noticeable diacetyl or sulphur.
Post by: HoosierBrew on May 27, 2014, 01:33:36 AM
Yeah, I saw Martin's recommendation to keep calcium at low 40's, and per A.J. DeLange no sulfate. However, I get a little paranoid of not getting full attenuation, so bumped calcium to 50 ppm, the standard recommended minimum for beer in general. I'm still ramping up a bit from my 50F ferment temp to ensure full attenuation. I mashed single infusion around 155F or just under, and my 1.050 OG beer after 10 days is at 1.014 and still fermenting. I gave it a little swirl and went up from 51F to 52F today using Wyeast 2001. I expect it to finish around 1.010 - 1.012 within a few more days.
Yeah, it was the first time I used sub-50ppm Ca, but actually the beer finished @ 1.010, under my target of 1.012. I was more concerned whether I'd get good flocculation with the lower Ca, and it dropped and cleared out nicely.
Post by: brewsumore on May 27, 2014, 01:38:35 AM
Post by: HoosierBrew on May 27, 2014, 01:40:29 AM
That's right isn't it - calcium minimum is more related to flocculation. Yeast nutrient, and of course strategic temp control, and yeast health and growth rate is more important for full attenuation. Thanks for the reminder! I haven't forgotten your request to start a thread on my dubbel - hopefully tonight.
Cool ! I think I may brew that one for New Year's Eve, if not sooner.
Post by: brewsumore on May 27, 2014, 05:31:13 AM
That's right isn't it - calcium minimum is more related to flocculation. Yeast nutrient, and of course strategic temp control, and yeast health and growth rate is more important for full attenuation. Thanks for the reminder! I haven't forgotten your request to start a thread on my dubbel - hopefully tonight.
Cool ! I think I may brew that one for New Year's Eve, if not sooner.
Dubbel recipe posted to Recipe section. Apologies to all for going off topic again and again!
Post by: BeverageBob on May 28, 2014, 08:52:27 PM
Post by: morticaixavier on May 28, 2014, 08:55:57 PM
It's funny, I'm an IT guy and I can't figure out how to upload pics to this site. Help! :-[
You will notice a little picture of the mona lisa above the smileys when entering a message.
if you click that you get a little bit of code like this (messed up so it will show)
[img} [/img]
inside those tags, paste the URL of the picture on a picture hosting site such as flickr. It must be the URL of the picture itself.
Alternately you can install tapatalk on your smart phone, subscribe to the forum and then it's a one click to post any picture from your phone via the tapatalk hosting site. It's so much easier to do this I now use that exclusively to post pictures.
Post by: BeverageBob on May 28, 2014, 09:49:36 PM
Post by: udubdawg on May 28, 2014, 10:38:22 PM
Here's a Belgian the I just tapped. It's a light version for my wife. So ~100 calories. Makes for a good summer session beer.
(http://img.tapatalk.com/d/14/05/25/gamu6a8e.jpg)
(http://img.tapatalk.com/d/14/05/25/hahu6u6e.jpg)
Sent from my iPad using Tapatalk
cannot stand the hell I feel, wondering if this is real.
(...or something like that.)
once again: amazing photos, and thank you for sharing. 8)
Post by: brick pig on May 29, 2014, 06:45:28 PM
Here's a pic of my recent Peeper Ale clone. I'm calling it "Keeper" 'cuz I'm so happy with how it turned out.
Post by: deathlylost on June 16, 2014, 04:54:32 AM
Beer glass from: http://pretentiousglass.com (http://pretentiousglass.com)
(http://deathlylost.com/beer/wp-content/uploads/2014/06/IMG_4007.jpg)
(http://deathlylost.com/beer/wp-content/uploads/2014/06/IMG_4028.jpg)
Post by: euge on June 16, 2014, 05:22:00 AM
Maybe it originates as some sort of a drunkometer. ::)
Post by: deathlylost on June 16, 2014, 07:04:09 AM
Maybe it originates as some sort of a drunkometer. ::)
Dude. I failed so many of those tests.
Post by: HoosierBrew on March 13, 2015, 10:29:00 PM
Close to running out of this cider and it's been a really, really good one. I think I hit just the right balance of sweetness, acidity and tannin. Gonna miss this one.
Post by: Wort-H.O.G. on March 14, 2015, 03:21:18 AM
(http://tapatalk.imageshack.com/v2/15/03/13/5b9ae9f8872ce0c2d42f0cbd80e136d5.jpg)
Post by: bodobeers on March 14, 2015, 02:31:13 PM
(https://i2.wp.com/i.imgur.com/x3pmFIu.jpg)
i put blog post of the beer recipe and journey on my site here:
https://bodobeers.wordpress.com/homebrew-recipes/4-chinook-hopped-rye-ipa/ (https://bodobeers.wordpress.com/homebrew-recipes/4-chinook-hopped-rye-ipa/)
Post by: Wort-H.O.G. on March 14, 2015, 09:52:51 PM
Just took this last night, a chinook-hopped rye ipa. fermentation and dry hopping was 5 weeks (got busy), and then bottle conditioned for just shy of 3 weeks. i liked it a lot! looking forward to having more of them soon :PLooks nice and tasty!
(https://i2.wp.com/i.imgur.com/x3pmFIu.jpg)
i put blog post of the beer recipe and journey on my site here:
https://bodobeers.wordpress.com/homebrew-recipes/4-chinook-hopped-rye-ipa/ (https://bodobeers.wordpress.com/homebrew-recipes/4-chinook-hopped-rye-ipa/)
Sent from my iPad using Tapatalk
Post by: hophead636 on March 15, 2015, 01:06:26 AM
(http://tapatalk.imageshack.com/v2/15/03/14/c171befaa7ac4a56c98bf1c64cbac464.jpg)
My black ipa that was based off the HBT pliny light recipe for hopping with a black ipa base recipe
(http://tapatalk.imageshack.com/v2/15/03/14/9b5836452d0bf73f8522e45710c67fbd.jpg)
Post by: hophead636 on April 01, 2015, 02:59:34 AM
(http://tapatalk.imageshack.com/v2/15/03/31/16859343aa019d86f06ba30f93e23b5d.jpg)
Post by: Rattlesnake44 on April 01, 2015, 01:17:07 PM
Post by: Frankenbrew on April 01, 2015, 10:23:44 PM
Post by: Rattlesnake44 on April 01, 2015, 10:28:38 PM
)
Post by: HoosierBrew on April 01, 2015, 10:29:15 PM
It's pretty close to the original AB from Stone. Personally, I think it's delicious (but I did brew it so...
That's the CYBI, right?
Post by: Rattlesnake44 on April 02, 2015, 01:07:49 AM
Yes. Here is another look at it (http://tapatalk.imageshack.com/v2/15/04/01/a990248b08253470a46323977849e40f.jpg)It's pretty close to the original AB from Stone. Personally, I think it's delicious (but I did brew it so...
That's the CYBI, right?
Dang it, now I have to go have a pint
Post by: HoosierBrew on April 02, 2015, 01:29:34 AM
Yes. Here is another look at it (http://tapatalk.imageshack.com/v2/15/04/01/a990248b08253470a46323977849e40f.jpg)It's pretty close to the original AB from Stone. Personally, I think it's delicious (but I did brew it so...
That's the CYBI, right?
Dang it, now I have to go have a pint
Looks great. I've brewed that one, or a variation of, several times.
Post by: BryPA on April 02, 2015, 06:27:22 PM
(http://i1072.photobucket.com/albums/w375/brianbasten/Mobile%20Uploads/20150315_171431_zpsqafo3hnh.jpg)
BryPA
Post by: Pinski on April 02, 2015, 06:36:30 PM
My latest.. Imperial and it was fantastic ... in my extremely biased opinion of course.
(http://i1072.photobucket.com/albums/w375/brianbasten/Mobile%20Uploads/20150315_171431_zpsqafo3hnh.jpg)
BryPA
That seal is after your beer!
Post by: jtoots on April 03, 2015, 02:11:12 PM
Heady topper clone vr.1
(http://tapatalk.imageshack.com/v2/15/03/31/16859343aa019d86f06ba30f93e23b5d.jpg)
Was recently up in Burlington for a Bachelor's Party. Got my hands on some of the original, pretty happy about that. Fiddlehead makes some great stuff too!
Post by: klickitat jim on April 09, 2015, 11:29:02 AM
(http://images.tapatalk-cdn.com/15/04/09/7bcbbeba728e9993ac2604f9812e4572.jpg)
Post by: HoosierBrew on April 09, 2015, 11:33:16 AM
Just tapped my 2nd attempt at a helles. This one was hopped with tettnanger and lagered for 3 months, no gel fining. Terrible lighting and the glass fogged up a bit but you can see drywall texture through it, so I'd call it clear. Not bad head. Great taste I think. This one seems more earthy than the one I did with hallertau. Hallertau seemed more spicy. In my opinion not directly interchangeable.
(http://images.tapatalk-cdn.com/15/04/09/7bcbbeba728e9993ac2604f9812e4572.jpg)
Looks tasty.
Post by: klickitat jim on April 09, 2015, 11:36:42 AM
Post by: HoosierBrew on April 09, 2015, 11:38:02 AM
Thanks. Im not finding any faults and it goes down mighty easy.
A good one never lasts long !
Post by: klickitat jim on April 09, 2015, 11:59:36 AM
And I stumbled on to the best Helles food pairing ever. Kristi's Gourmet Carmel Corn with sea salt. Yum!Thanks. Im not finding any faults and it goes down mighty easy.
A good one never lasts long !
Post by: djteiwaz on April 09, 2015, 12:04:39 PM
My APA chalk full of mosaic and citra
Post by: Wort-H.O.G. on April 09, 2015, 01:40:51 PM
(http://images.tapatalk-cdn.com/15/04/09/5da0c79721c8b10cfd3b91bba031669d.jpg)
Post by: Frankenbrew on April 10, 2015, 12:38:49 AM
Also nice glass! What's it called, where'd you get it?
Post by: HoosierBrew on April 10, 2015, 12:43:04 AM
Nice and clear; good head; very nice!
Also nice glass! What's it called, where'd you get it?
+1 Looks great. Just brewed a pils over the weekend - can't wait !
Post by: Wort-H.O.G. on April 10, 2015, 01:04:10 AM
Nice and clear; good head; very nice!Lenox Tuscany craft beer glass. Amazon.
Also nice glass! What's it called, where'd you get it?
http://www.amazon.com/gp/product/B00O1XEP76/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1
Sent from my iPad using Tapatalk
Post by: rabeb25 on April 10, 2015, 01:36:56 PM
(https://scontent.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/17294_559891810820090_8268410023667862651_n.jpg?oh=8c6cb246b417bc777c7fbf932c3b73ad&oe=559C02F5)
Post by: euge on April 10, 2015, 03:06:07 PM
(https://lh5.googleusercontent.com/-HOqY3PEiCls/VSflt9WkE9I/AAAAAAAABKo/tBLxfXr7RzE/w427-h569-no/IMG_20150410_095720.jpg)
Post by: HoosierBrew on April 10, 2015, 03:12:56 PM
Post by: Wort-H.O.G. on April 10, 2015, 07:49:08 PM
Nice and clear; good head; very nice!
Also nice glass! What's it called, where'd you get it?
+1 Looks great. Just brewed a pils over the weekend - can't wait !
what recipe you going with ? tomorrow i have my pils WLP835 with magnum bittering and spalt and crystal late (42IBU). all pils and melanoidin.
Post by: HoosierBrew on April 10, 2015, 10:46:59 PM
what recipe you going with ? tomorrow i have my pils WLP835 with magnum bittering and spalt and crystal late (42IBU). all pils and melanoidin.
Brewed it last weekend, Ken. Only a 60 minute addition, rest in the whirlpool. I didn't calculate IBUs for the stand - they're there, but I don't perceive a change @ 175F or under, so I don't bother.
1.048 OG
41 IBU Magnum - all @ 60
WY2124
100% Best Pils - 90 mins @ 148F
Whirlpool 175F - 2 oz EACH Mt Hood and Liberty / 25 mins - I had them leftover in the freezer to use. I think combined they have a nice Mittelfrueh-ish character.
Pitch 46F, ferment 48F per the Kai/Tasty/Brulosopher schedule.
Actually warming up to D rest right now.
Depending, I might dry hop a bit of each a week before serving, in keg. Or not.
Post by: HoosierBrew on April 10, 2015, 11:25:17 PM
This APA is mighty solid.
Post by: Wort-H.O.G. on April 10, 2015, 11:33:58 PM
Sent from my iPad using Tapatalk
Post by: HoosierBrew on April 11, 2015, 01:01:35 AM
Great looking beer. Join the beer swap and I will send you some Vienna ipa
Sent from my iPad using Tapatalk
I'm in now. Sounds like fun !
Post by: Phil_M on April 11, 2015, 01:24:23 AM
(http://i.imgur.com/puP3G9k.jpg)
Post by: hophead636 on April 11, 2015, 01:57:42 AM
The Stone Levitation clone of mine that's now done fermenting. Pulled a sample today, it's tasty and clear. Really tea-like, but in a good way.
(http://i.imgur.com/puP3G9k.jpg)
Funny you say tea like the sample before dryhops I tasted I had that same idea on the taste as well
Post by: Phil_M on April 11, 2015, 11:28:44 AM
Post by: euge on April 11, 2015, 01:23:43 PM
(http://i991.photobucket.com/albums/af35/jahughey/WP_20150410_004%201_zpsc8m0fv03.jpg)
This APA is mighty solid.
+! That does look mighty tasty. Man I gotta brew soon...
Post by: Wort-H.O.G. on April 11, 2015, 01:41:10 PM
Nice and clear; good head; very nice!Lenox Tuscany craft beer glass. Amazon.
Also nice glass! What's it called, where'd you get it?
http://www.amazon.com/gp/product/B00O1XEP76/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1
Sent from my iPad using Tapatalk
anyone looking for lenox crystal craft beer glasses they are running 20% off sale. use code HAPPY39 at :
http://www.lenox.com/search/craft%20beer%20glasses
Post by: Rattlesnake44 on April 11, 2015, 04:58:00 PM
The Stone Levitation clone of mine that's now done fermenting. Pulled a sample today, it's tasty and clear. Really tea-like, but in a good way.That looks like it turned out well.
(http://i.imgur.com/puP3G9k.jpg)
Post by: BrewBama on April 11, 2015, 08:50:02 PM
(http://i1260.photobucket.com/albums/ii562/bamabbq/017_zpsiba6fsse.jpg) (http://s1260.photobucket.com/user/bamabbq/media/017_zpsiba6fsse.jpg.html)
Post by: HoosierBrew on April 11, 2015, 09:36:03 PM
My Weizenbock
(http://i1260.photobucket.com/albums/ii562/bamabbq/017_zpsiba6fsse.jpg) (http://s1260.photobucket.com/user/bamabbq/media/017_zpsiba6fsse.jpg.html)
Looks fantastic!
Post by: brewsumore on April 12, 2015, 04:10:52 AM
My Weizenbock
(http://i1260.photobucket.com/albums/ii562/bamabbq/017_zpsiba6fsse.jpg) (http://s1260.photobucket.com/user/bamabbq/media/017_zpsiba6fsse.jpg.html)
Looks fantastic!
Yeah, and the beer looks fantastic too!
Post by: Wort-H.O.G. on April 17, 2015, 06:39:15 PM
(http://images.tapatalk-cdn.com/15/04/17/a4e3cbe227126286cc4eaa5909f87185.jpg)
Post by: 69franx on April 17, 2015, 06:53:08 PM
Post by: Wort-H.O.G. on April 17, 2015, 07:32:41 PM
Absolutely beautiful Ken. My pilsner hit lager temps on Monday this week, I can only hope it is as clear as this after a month. Have already tried it and its delicious, but cloudy still at lager temp(did not warm it up at all) It was crystal clear when I racked and bottled, so it should get there, then I will post a pic
Danke schön! your pils will get there. any finings?
Post by: HoosierBrew on April 17, 2015, 07:40:05 PM
Post by: Wort-H.O.G. on April 17, 2015, 07:46:22 PM
Nice looking Belgian. Great style. I brew one or two blonds a year.Love them. This puppy is 7.5% abv and you would never know it until you've had two!
Post by: 69franx on April 17, 2015, 08:28:46 PM
Post by: Wort-H.O.G. on April 17, 2015, 08:31:37 PM
No finings, haven't used any for anything yet, seems a waste when bottle conditioning and having yeast in there for that anyways
right understood...i'm usually in keg mode thinking :o
Post by: Phil_M on April 18, 2015, 03:15:44 AM
Dry hopped my Levitation clone, it clouded right up. Doesn't taste anything like the "real thing," but it's an excellent beer in it's own right. I'm calling it an American Brown Ale. Amarillo lends a nice herbal/citrus character. Think sweet tea with lemon.
(http://i.imgur.com/eTPVyN7.jpg?1)
Post by: 69franx on April 26, 2015, 08:34:06 PM
(http://images.tapatalk-cdn.com/15/04/26/e5e77d57a8c2952493ea9fb09783f043.jpg)
Post by: 69franx on April 26, 2015, 08:37:33 PM
Well here's my pils, after 3 weeks conditioning and 2 weeks lagering at 30-31. Not crystal clear on first pouring but nice after it settles a bit. One of my tastiest brews to date. Wanted to lager for a month but the first sample tasted to good to wait. There may be a couple bottles left at one month, but it's already back on the brew schedule. Thanks to Ron Bluesman Price. This is his Ringler pils from the recipe wiki.You can see it clearing at bottom of glass. Guess I should have waited 5 minutes for the pic
(http://images.tapatalk-cdn.com/15/04/26/e5e77d57a8c2952493ea9fb09783f043.jpg)
Post by: 69franx on April 26, 2015, 08:58:57 PM
(http://images.tapatalk-cdn.com/15/04/26/51b71856cee3ac49578b705dedc889e6.jpg)
And you can see the shelf full of dvds under the TV in the distance. Not commercially clear, but not bad for my first pilsner and no finings
Post by: HoosierBrew on April 26, 2015, 09:43:44 PM
Post by: 69franx on April 26, 2015, 11:17:22 PM
Post by: 69franx on April 27, 2015, 02:57:24 AM
(http://images.tapatalk-cdn.com/15/04/26/38dfdc7ef867162d534f4ce69abf6fe7.jpg)
Post by: rabeb25 on April 27, 2015, 12:22:33 PM
Pale ale:
(https://scontent.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10411727_10200526645884622_1682523224806101493_n.jpg?oh=dcef8391ab388693cd0bd4f7efd24944&oe=55DAF065)
Traditional Bock:
(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/11196239_10200526701926023_6743161974678991833_n.jpg?oh=5a0da9cf82ee7c2d55a81b6ddf614a77&oe=55D66799&__gda__=1439284879_6a3c5e327704ad684f5e27b4b2b02e60)
German Hefeweizen:
(https://scontent.xx.fbcdn.net/hphotos-xap1/v/l/t1.0-9/11174921_10200523415563866_6319089457327836795_n.jpg?oh=e885b1c3f4e46487b2827b8e8b2be3cb&oe=5599BEC1)
Post by: Wort-H.O.G. on April 27, 2015, 01:06:55 PM
Some recent beers:
Pale ale:
(https://scontent.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10411727_10200526645884622_1682523224806101493_n.jpg?oh=dcef8391ab388693cd0bd4f7efd24944&oe=55DAF065)
Traditional Bock:
(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/11196239_10200526701926023_6743161974678991833_n.jpg?oh=5a0da9cf82ee7c2d55a81b6ddf614a77&oe=55D66799&__gda__=1439284879_6a3c5e327704ad684f5e27b4b2b02e60)
German Hefeweizen:
(https://scontent.xx.fbcdn.net/hphotos-xap1/v/l/t1.0-9/11174921_10200523415563866_6319089457327836795_n.jpg?oh=e885b1c3f4e46487b2827b8e8b2be3cb&oe=5599BEC1)
Great looking beers!
Sent from my iPad using Tapatalk
Post by: scarecrow on April 28, 2015, 04:49:58 AM
Post by: hophead636 on April 28, 2015, 07:58:03 PM
(http://images.tapatalk-cdn.com/15/04/28/b399408d69f54bb094490819db563a54.jpg)
(http://images.tapatalk-cdn.com/15/04/28/9bb9db118fe7da657bdf2f92099edaad.jpg)
This was our jockybox set up over the weekend
(http://images.tapatalk-cdn.com/15/04/28/a7c5a3c5b7f9cfec40c89ba85c733498.jpg)
Post by: Wort-H.O.G. on April 28, 2015, 08:05:00 PM
Levitation clone that took 1st at a local live pour event over the weekend
(http://images.tapatalk-cdn.com/15/04/28/b399408d69f54bb094490819db563a54.jpg)
(http://images.tapatalk-cdn.com/15/04/28/9bb9db118fe7da657bdf2f92099edaad.jpg)
This was our jockybox set up over the weekend
(http://images.tapatalk-cdn.com/15/04/28/a7c5a3c5b7f9cfec40c89ba85c733498.jpg)
nice beer and nice gold! congrats!
Post by: HoosierBrew on April 29, 2015, 12:54:22 PM
Some recent beers:
Nice pics - those beers look great. The bock looks amazing.
Post by: Wort-H.O.G. on April 30, 2015, 09:54:14 PM
Good news is 5 gals lies in wait!
(http://images.tapatalk-cdn.com/15/04/30/c5ab5b2be43be9fda6c7ffff5e215c24.jpg)
Post by: Rattlesnake44 on April 30, 2015, 11:13:29 PM
I added a ton of grapefruit zest and about 2oz of dry hops to this pale ale, it came out hazier than I might've liked, but man, the taste is amazing on a hot sunny day!
Post by: Phil_M on May 01, 2015, 12:02:58 AM
Post by: HoosierBrew on May 01, 2015, 12:06:44 AM
Sure I'm near the last pour any day now with my German pils! Only
Good news is 5 gals lies in wait!
(http://images.tapatalk-cdn.com/15/04/30/c5ab5b2be43be9fda6c7ffff5e215c24.jpg)
Doesn't get much clearer than that.
Post by: Wort-H.O.G. on May 01, 2015, 07:35:50 PM
(http://images.tapatalk-cdn.com/15/05/01/0c3737e75fae23aa6dc52bd6e291883c.jpg)
Post by: 69franx on May 01, 2015, 09:50:09 PM
Post by: ynotbrusum on May 03, 2015, 02:50:50 PM
(http://i789.photobucket.com/albums/yy175/ynotbrusum/abf0bdc7e689ad191e704d8bdd08ffe0.jpg)
Post by: HoosierBrew on May 03, 2015, 03:02:03 PM
Post by: Wort-H.O.G. on May 03, 2015, 06:57:06 PM
My recent Bo Pils:Beauty!
(http://i789.photobucket.com/albums/yy175/ynotbrusum/abf0bdc7e689ad191e704d8bdd08ffe0.jpg)
Post by: Pandabeer on May 03, 2015, 07:22:12 PM
Belgian/amber ale
Post by: 69franx on May 03, 2015, 10:12:49 PM
(http://images.tapatalk-cdn.com/15/05/03/447fff13188da91ff2f8b6c59d6c4b8a.jpg)
Post by: HoosierBrew on May 03, 2015, 10:48:31 PM
Post by: 69franx on May 04, 2015, 12:07:07 AM
Post by: Wort-H.O.G. on May 04, 2015, 12:09:34 AM
Thanks Jon, it had me stressed early in the lagering stages but looks and tastes great nowAll is well that ends well frank!
Sent from my iPad using Tapatalk
Post by: 69franx on May 04, 2015, 12:12:13 AM
Post by: klickitat jim on May 04, 2015, 02:42:14 AM
(http://images.tapatalk-cdn.com/15/05/03/873d4b5632897e23e4cc9632961dd450.jpg)
Post by: 69franx on May 04, 2015, 03:14:39 AM
Post by: klickitat jim on May 04, 2015, 03:24:26 AM
Very sexy JimI owe it all to you fine folk. This was chilled to 30 and gel fined (as learned right here) then left at 30 for a week cuz I had to go camping... works pretty good.
Post by: ynotbrusum on May 04, 2015, 03:50:05 AM
Post by: klickitat jim on May 04, 2015, 04:08:41 AM
Post by: euge on May 04, 2015, 12:51:30 PM
Post by: beersk on May 04, 2015, 02:51:51 PM
Post by: klickitat jim on May 04, 2015, 04:39:41 PM
Bottle conditioning your helles? Surprised by that.Normally I keg them. A few of these (Helles and a Dunkel) are getting shipped this summer so I decided to bc to reduce risk of O2.
Post by: scarecrow on May 06, 2015, 12:04:22 AM
Amber ale my first batch ever
Post by: 69franx on May 06, 2015, 12:50:39 AM
Post by: scarecrow on May 06, 2015, 02:23:41 AM
Post by: mchrispen on May 06, 2015, 02:39:46 AM
Post by: rabeb25 on May 06, 2015, 12:27:00 PM
Hefe, turning Kristallwiezen :(
(https://scontent.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/11141233_10200552357487396_9200586470568472935_n.jpg?oh=7a2e8acedcba68f11b375021407bbf4b&oe=55BEEADC)
Post by: udubdawg on May 06, 2015, 12:47:56 PM
Hefe, turning Kristallwiezen :(
(https://scontent.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/11141233_10200552357487396_9200586470568472935_n.jpg?oh=7a2e8acedcba68f11b375021407bbf4b&oe=55BEEADC)
strange how the only beers that seem to clear quickly are the ones you want to stay cloudy, isn't it?! ;D
Post by: HoosierBrew on May 06, 2015, 12:59:37 PM
strange how the only beers that seem to clear quickly are the ones you want to stay cloudy, isn't it?! ;D
That is the truth.
Post by: Wort-H.O.G. on May 06, 2015, 05:17:16 PM
Hefe, turning Kristallwiezen :(
(https://scontent.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/11141233_10200552357487396_9200586470568472935_n.jpg?oh=7a2e8acedcba68f11b375021407bbf4b&oe=55BEEADC)
strange how the only beers that seem to clear quickly are the ones you want to stay cloudy, isn't it?! ;D
Yep. That's why those beers I bottle now.
Post by: klickitat jim on May 06, 2015, 06:20:13 PM
Post by: pete b on May 06, 2015, 06:59:39 PM
Post by: Wort-H.O.G. on May 10, 2015, 01:45:58 AM
(http://images.tapatalk-cdn.com/15/05/09/f020e0454b596997548f9e84473c7365.jpg)
Post by: santoch on May 10, 2015, 03:53:50 PM
What did you do to get that to drop so clear in only a month?
Which yeast did you use?
Do you subscribe to that 'new' lager process, where you pitch cold then warm it up in a controlled temper ascent so it finishes faster than 'traditional' lagers? Mike McDole is a big proponent of that technique, but I'm not sure what effect that has on flocculation.
Hard to tell the color in that glass from that pic. The bottom looks like bright gold and the top borders on amber. The lighting plays tricks, too.
Looks great, though. Nice job
Post by: Wort-H.O.G. on May 10, 2015, 04:52:02 PM
Great clarity, Wort-H.O.G.!
What did you do to get that to drop so clear in only a month?
Which yeast did you use?
Do you subscribe to that 'new' lager process, where you pitch cold then warm it up in a controlled temper ascent so it finishes faster than 'traditional' lagers? Mike McDole is a big proponent of that technique, but I'm not sure what effect that has on flocculation.
Hard to tell the color in that glass from that pic. The bottom looks like bright gold and the top borders on amber. The lighting plays tricks, too.
Looks great, though. Nice job
yes i use the accelerated schedule. pitch 46ish, hold about 49-50 until around 60-65% attenuated, let it rise up to around 62F and hold about 6 days or so there. im now on about day 14, then cold crash a few days before transferring to keg with gelatin. that rests a few days and then begin carbonation. so from start to finish, about 3-4 weeks ready to drink.
color really is golden yellow around 4 srm i think. yeast was wlp835 on this one, although get same with 830, 833.
Post by: brewsumore on May 12, 2015, 02:24:10 AM
(http://i296.photobucket.com/albums/mm199/brewsumore/P10008821_zpsn2giaebp.jpg) (http://s296.photobucket.com/user/brewsumore/media/P10008821_zpsn2giaebp.jpg.html)
"Helles for Heroes" Munich Helles (lagered just under 4 weeks) - needs more time to clear'
(http://i296.photobucket.com/albums/mm199/brewsumore/P10008871_zpsevpmmcf9.jpg) (http://s296.photobucket.com/user/brewsumore/media/P10008871_zpsevpmmcf9.jpg.html)
Both taste great! Tomorrow I start lagering another 10 gal of the same G Pils!
Post by: klickitat jim on May 12, 2015, 09:18:25 PM
Great clarity, Wort-H.O.G.!Steve, scroll back to the photo of my last Helles in the bottling bucket. That was Wyeast Munich Lager, pitched at 48 and stepped up 1° per day to 68°. At TG I crashed to 30° After a couple days I pitched gelatin and left it for a week.
What did you do to get that to drop so clear in only a month?
Which yeast did you use?
Do you subscribe to that 'new' lager process, where you pitch cold then warm it up in a controlled temper ascent so it finishes faster than 'traditional' lagers? Mike McDole is a big proponent of that technique, but I'm not sure what effect that has on flocculation.
Hard to tell the color in that glass from that pic. The bottom looks like bright gold and the top borders on amber. The lighting plays tricks, too.
Looks great, though. Nice job
Post by: scarecrow on May 24, 2015, 06:19:28 AM
Post by: bassetman on June 12, 2015, 10:43:37 PM
(http://i1217.photobucket.com/albums/dd396/bassetman/bassetman114/image.jpg1_zpsh17hsclv.jpg) (http://s1217.photobucket.com/user/bassetman/media/bassetman114/image.jpg1_zpsh17hsclv.jpg.html)
Post by: klickitat jim on June 12, 2015, 11:08:30 PM
Post by: HoosierBrew on June 12, 2015, 11:28:10 PM
Think I got my cloudy beer issue solve....gelatin really works!
(http://i1217.photobucket.com/albums/dd396/bassetman/bassetman114/image.jpg1_zpsh17hsclv.jpg) (http://s1217.photobucket.com/user/bassetman/media/bassetman114/image.jpg1_zpsh17hsclv.jpg.html)
Nice looking beer! Yeah, gelatin works like a champ.
Post by: bassetman on June 13, 2015, 01:09:31 AM
Post by: rabeb25 on June 13, 2015, 07:54:01 PM
(https://scontent.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/11391106_582721675203770_3752996746339443560_n.jpg?oh=012e277c07a498b9bdea270340d7fdcf&oe=5634EEB8)
(https://scontent.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/10501935_582721695203768_5453749845333853198_n.jpg?oh=f59a22dfa11a2a3c4ed9874a88c2bc02&oe=55F4DDD5)
Post by: brewinhard on June 13, 2015, 09:56:44 PM
Post by: bassetman on June 14, 2015, 10:31:06 PM
(http://i1217.photobucket.com/albums/dd396/bassetman/bassetman116/image.jpg1_zpsmygruxfa.jpg) (http://s1217.photobucket.com/user/bassetman/media/bassetman116/image.jpg1_zpsmygruxfa.jpg.html)
(http://i1217.photobucket.com/albums/dd396/bassetman/bassetman116/image.jpg2_zpssahvy01d.jpg) (http://s1217.photobucket.com/user/bassetman/media/bassetman116/image.jpg2_zpssahvy01d.jpg.html)
Post by: hophead636 on June 24, 2015, 04:21:16 AM
(http://images.tapatalk-cdn.com/15/06/23/d151648916fae0a9365475b6068ef046.jpg)
Post by: rabeb25 on June 24, 2015, 12:34:23 PM
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11218751_10200735103415930_8564354011546412304_n.jpg?oh=980a77b78c0587528d5759654c3232e3&oe=55F24FD5)
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/67338_10200735103615935_6190820562540763152_n.jpg?oh=dd0f92e8916520e424bfb406f2ab0ebd&oe=56295E4B)
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/1743703_10200735103775939_7499767671999122353_n.jpg?oh=f13d93efa7baa76d20ad39f2c1cdbe5a&oe=56200C26)
Post by: euge on June 24, 2015, 08:44:39 PM
Post by: hophead636 on June 24, 2015, 09:51:37 PM
Wheat beer fruited with mango pineapple and papaya
(http://images.tapatalk-cdn.com/15/06/24/313138611e888c5e4a7718f2195f6345.jpg)
(http://images.tapatalk-cdn.com/15/06/24/554fd968ae8d0d914ef0450735408f90.jpg)
Post by: euge on June 25, 2015, 12:09:23 AM
(https://lh3.googleusercontent.com/tC8BfprZWJYiLRDsseqbyQ_5kT_gm55d1fcOvLa6VzM=w717-h955-no)
Post by: Joe Sr. on June 25, 2015, 01:53:51 AM
Post by: JT on July 08, 2015, 02:18:24 PM
American Pale Ale, Amber Ale, Weissbier and Berliner Weiss w/ sour cherries were on tap this last weekend for Independence Day. The crew I had out were thirsty and put a serious hurtin' on the supply. Always great to see friends (beer snobs, even) enjoying your home brewed ale. Topped it off with a backyard fireworks show for a perfect evening!
Sent from my SCH-I545 using Tapatalk
Post by: HoosierBrew on July 08, 2015, 02:32:04 PM
Post by: dannyjed on July 08, 2015, 03:35:44 PM
(http://images.tapatalk-cdn.com/15/07/08/ddb60f8fa33e6108b6d8ad33cd1c7703.jpg)Nice range of colors!
American Pale Ale, Amber Ale, Weissbier and Berliner Weiss w/ sour cherries were on tap this last weekend for Independence Day. The crew I had out were thirsty and put a serious hurtin' on the supply. Always great to see friends (beer snobs, even) enjoying your home brewed ale. Topped it off with a backyard fireworks show for a perfect evening!
Sent from my SCH-I545 using Tapatalk
Post by: Wort-H.O.G. on September 07, 2015, 05:51:04 PM
(http://images.tapatalk-cdn.com/15/09/07/cdca98d2ff88f1eb97197abe4cdba868.jpg)
(http://images.tapatalk-cdn.com/15/09/07/952aa6df8913b33bc88b954c34e2aa17.jpg)
(http://images.tapatalk-cdn.com/15/09/07/6495134e2e0a4db5d7dd4e9405b3fa15.jpg)
Sent from my iPhone using Tapatalk
Post by: brewinhard on September 07, 2015, 07:00:29 PM
Post by: Wort-H.O.G. on September 07, 2015, 07:21:41 PM
I want to go swimming in that one! 8)
i did and must admit i drank the liquid in the pool ;D
Post by: erockrph on September 08, 2015, 12:40:15 AM
Post by: Wort-H.O.G. on September 08, 2015, 01:43:28 AM
That's amazingly clear for 5 weeks, Ken. Do you fine with gelatin? What yeast you using for it?
EDIT: went back to my brew notes- this beer is actually 28 days old, not 5 weeks.
I follow the 21 day lager schedule. I cold crash for few days to drop yeast, then rack to keg with gelatin. That's wlp830- medium floc yeast but does clear up quite nicely.
Sent from my iPad using Tapatalk
Post by: HoosierBrew on September 08, 2015, 12:04:27 PM
Post by: Wort-H.O.G. on September 08, 2015, 09:08:26 PM
Pretty looking beer, Ken !
Thanks. I've only Been using gelatin on my lagers and low hopped ales as of recent. The pale ale and IPA types just cold condition and serve.
Sent from my iPhone using Tapatalk
Post by: BryPA on September 12, 2015, 05:45:14 PM
Tried something new this time. went 6 gallon batch with DME for first 45 with a late extract add for 15. Since I switched to all - grain I haven't used a drop of extract. kinda excited to see how it turns out.
(http://images.tapatalk-cdn.com/15/09/12/d96f1b4b9843975a730db05d100503c1.jpg)
Sent from my SM-N900T using Tapatalk
Post by: 69franx on September 12, 2015, 06:44:15 PM
Post by: blatz on September 17, 2015, 08:02:13 PM
Dortmunder Gold
Post by: beersk on September 17, 2015, 08:03:05 PM
Post by: blatz on September 17, 2015, 08:19:46 PM
Fantastic, Paul! Glad to see you posting again.
thanks man - work has been more hectic recently - thankfully not to the detriment of brewing, only posting!
Post by: HoosierBrew on September 17, 2015, 09:51:22 PM
Post by: brewday on September 17, 2015, 10:36:14 PM
Post by: tommymorris on September 18, 2015, 12:18:34 AM
Taster of Jägerstadtoberfest.
Post by: Al Hounos on September 23, 2015, 11:39:34 AM
(http://i.imgur.com/yUV6J7c.jpg)
Post by: Al Hounos on September 23, 2015, 02:55:30 PM
Post by: Iliff Ave Brewhouse on September 23, 2015, 03:06:01 PM
Thanks, it's just 8% carabrown, 8% caramunich III, and 1% midnight wheat. It really is that red. On the rebrew I'll pull both those down to about 6%, it's a bit unbalanced as is.
That is nice looking. What base malt?
Post by: Al Hounos on September 24, 2015, 04:39:00 AM
Maris Otter looks as good as it tastes!
Post by: rabeb25 on September 24, 2015, 12:40:47 PM
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xft1/v/t1.0-9/12003387_10201000444529292_5157862821139661545_n.jpg?oh=da9e205e97c467a899870788bfad149d&oe=5691AA2C)
Post by: beersk on September 24, 2015, 01:10:03 PM
Do you guys fine with gelatin or how long does it take for your beers to drop bright? Lately, it seems like my beers have been taking over 4 weeks to clear. It's kind of annoying actually.
Post by: blatz on September 24, 2015, 01:26:00 PM
as for clarity, my lagers drop bright pretty quickly. In fact, I kegged a mandarina pils last weekend and it was nearly bright going into the keg already.
ales, it can take a while longer, in which case i sometimes use gelatin if i want it crystal clear right when i tap it.
Post by: HoosierBrew on September 24, 2015, 01:30:39 PM
Post by: beersk on September 24, 2015, 03:19:40 PM
that is one incredible looking festbier. triple decoction? would love to review the recipe on that one.I don't know what I could do differently to get them to clear better. I use Bru'n water with RO to adjust, I get (as far as I know) a good hot and cold break as well.
as for clarity, my lagers drop bright pretty quickly. In fact, I kegged a mandarina pils last weekend and it was nearly bright going into the keg already.
ales, it can take a while longer, in which case i sometimes use gelatin if i want it crystal clear right when i tap it.
Post by: rabeb25 on September 24, 2015, 06:53:33 PM
No Decoctions, I step mash.
Brewer: The Beerery
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 8.26 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.053 SG
Estimated Color: 7.8 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 10.5 oz Vienna Malt (3.5 SRM) Grain 1 64.0 %
3 lbs 3.9 oz Munich Malt (Hoepfner) (9.0 SRM) Grain 2 24.0 %
1 lbs 1.3 oz Chit malt (1.7 SRM) Grain 3 8.0 %
8.7 oz Melanoidin (20.0 SRM) Grain 4 4.0 %
0.65 oz Hallertau Magnum [12.20 %] - Boil 60.0 m Hop 5 25.0 IBUs
2.0 pkg German Lager (White Labs #WLP830) Yeast 6 -
Mash Schedule: Schells
Total Grain Weight: 13 lbs 8.5 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 10.38 gal of water at 152.0 F 145.0 F 30 min
Saccharification Heat to 158.0 F over 10 min 158.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Prost!
Post by: Al Hounos on September 25, 2015, 04:48:43 AM
Post by: Village Taphouse on September 25, 2015, 05:24:39 PM
(http://oi61.tinypic.com/qxoqpv.jpg)
Post by: narcout on September 25, 2015, 05:36:12 PM
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 10.38 gal of water at 152.0 F 145.0 F 30 min
Saccharification Heat to 158.0 F over 10 min 158.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
I'm going to try this mash schedule on my next lager. I also want to try using some of that chit malt.
Post by: tommymorris on September 25, 2015, 07:20:37 PM
A Munich Helles... Click to enlarge.Nice looking beer. Nice setting.
(http://oi61.tinypic.com/qxoqpv.jpg)
Post by: Village Taphouse on September 26, 2015, 02:23:03 PM
Thanks & cheers to you!A Munich Helles... Click to enlarge.Nice looking beer. Nice setting.
Post by: BrewBama on September 26, 2015, 09:57:27 PM
(http://i1260.photobucket.com/albums/ii562/bamabbq/bamabbq036/003_zpsaprq1pud.jpg)
Post by: 69franx on September 26, 2015, 10:00:28 PM
Post by: Village Taphouse on September 26, 2015, 11:20:00 PM
Looks great however you got thereI agree... beautiful beer. I think a festbier with 1007 could be really nice. I had a blonde ale on tap over the summer that was made with Mt. Hood & Santiam, maybe 35 IBUs and 1056. It's very possible that I could have convinced some beer snobs and brewers that it was a lager. Nice work.
Post by: Village Taphouse on September 27, 2015, 01:31:59 PM
(http://oi60.tinypic.com/15mecyr.jpg)
My Signature Ale...
(http://oi58.tinypic.com/sy1p8m.jpg)
Helles...
(http://oi60.tinypic.com/8yubrt.jpg)
Jamil's Vienna...
(http://home.comcast.net/~kenlenard/JamilVienna%20(1024x576).jpg)
Post by: HoosierBrew on September 27, 2015, 05:10:13 PM
Post by: brewinhard on September 27, 2015, 06:44:13 PM
Post by: 69franx on September 27, 2015, 08:23:25 PM
Man, when does the party start at your house?Exactly, awesome looking brews and the clarity on that Helles is beautiful!
Post by: Village Taphouse on September 27, 2015, 08:48:44 PM
Post by: toby on September 27, 2015, 10:06:46 PM
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20150927_161254_zpsm9xopn9x.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20150927_161254_zpsm9xopn9x.jpg.html)
Post by: 69franx on September 27, 2015, 11:16:40 PM
Post by: klickitat jim on September 28, 2015, 02:42:43 AM
Post by: beersk on September 28, 2015, 12:52:46 PM
Thanks Beerheads. My attention to clarity has been a bit of a sickness since I started brewing. I have gotten more into some dry-hopped pale ales lately which seems to cause some clarity issues but I will accept that. For other styles... I like to see bubbles rising in the glass. LOL. Cheers.
Hey, Ken, long time no see. We miss you around the Northern Brewer forum. I was hoping you were still around and brewing. Your beers always look so delicious. Cheers and good to see you back!
By the way, since you are obsessed with clarity like you are, what do you do to clear your beers? Gelatin? Time and cold conditioning?
Post by: Village Taphouse on September 28, 2015, 02:21:55 PM
Beersk: Good to see you over here. I was probably visiting too many forums at once and decided to cut it back a little. The board I have been on lately has turned into a cesspool of bad behavior plus Denny has always told me that the best information was over here. The brewers on my normal board are excellent but I thought I would look around here a little. On the clarity... I think it could start with mash, sparge and kettle pH. Kai's site shows some golden wort at a lower pH and a higher pH and the lower pH shows a nice, clear golden wort while the higher pH wort darkened and ended up with a pesky haze that will not go away. So I keep my mash pH in the 5.2-5.3 range and make sure that my batch sparge is in the mid-5s. That should create a good kettle pH in the low-to-mid 5s and these steps have helped with clarity and flavor as well. I do use secondaries and add a gel solution every time I send a beer to secondary. In the rare case that I send a beer from primary directly to a keg, I will get the keg cold, hit it with a gel solution and then carb it. On gold beers where clarity is important to me, I will use a gel solution in the secondary and then hit it again when it's cold in the keg before I force-carb. The first pint or two will be incredibly hazy but it will start to flow clear after that. I'm also rarely in a rush to get beer to the taps so the beer does get the chance to drop bright most of the time. If I make a dry-hopped beer, I'll want to get the keg to the taps while the hops are still fresh and those beers aren't going to be as clear anyway so they get fast-tracked. Cheers gang.Thanks Beerheads. My attention to clarity has been a bit of a sickness since I started brewing. I have gotten more into some dry-hopped pale ales lately which seems to cause some clarity issues but I will accept that. For other styles... I like to see bubbles rising in the glass. LOL. Cheers.
Hey, Ken, long time no see. We miss you around the Northern Brewer forum. I was hoping you were still around and brewing. Your beers always look so delicious. Cheers and good to see you back!
By the way, since you are obsessed with clarity like you are, what do you do to clear your beers? Gelatin? Time and cold conditioning?
Post by: toby on September 28, 2015, 03:21:11 PM
Is the vehicle there just to show off that awesome bumper sticker?
lol, no. We use our garage as a garage. That's where the cars are parked unless we're using it for other things (brew day, poker game, etc.). That was just the angle that had the best light when it was sitting on the back of my truck.
Air conditioned garage? Spoiled vehicle
AC only gets turned on during summer poker games or when I'm bottling in the summer. Not going to air condition the neighborhood.
Post by: beersk on September 28, 2015, 08:27:04 PM
I get it, it was probably Homebrewtalk. That's how Denny has described that place. Lots of great info over there, but also lots of whack sh*t going on too.Beersk: Good to see you over here. I was probably visiting too many forums at once and decided to cut it back a little. The board I have been on lately has turned into a cesspool of bad behavior plus Denny has always told me that the best information was over here. The brewers on my normal board are excellent but I thought I would look around here a little. On the clarity... I think it could start with mash, sparge and kettle pH. Kai's site shows some golden wort at a lower pH and a higher pH and the lower pH shows a nice, clear golden wort while the higher pH wort darkened and ended up with a pesky haze that will not go away. So I keep my mash pH in the 5.2-5.3 range and make sure that my batch sparge is in the mid-5s. That should create a good kettle pH in the low-to-mid 5s and these steps have helped with clarity and flavor as well. I do use secondaries and add a gel solution every time I send a beer to secondary. In the rare case that I send a beer from primary directly to a keg, I will get the keg cold, hit it with a gel solution and then carb it. On gold beers where clarity is important to me, I will use a gel solution in the secondary and then hit it again when it's cold in the keg before I force-carb. The first pint or two will be incredibly hazy but it will start to flow clear after that. I'm also rarely in a rush to get beer to the taps so the beer does get the chance to drop bright most of the time. If I make a dry-hopped beer, I'll want to get the keg to the taps while the hops are still fresh and those beers aren't going to be as clear anyway so they get fast-tracked. Cheers gang.Thanks Beerheads. My attention to clarity has been a bit of a sickness since I started brewing. I have gotten more into some dry-hopped pale ales lately which seems to cause some clarity issues but I will accept that. For other styles... I like to see bubbles rising in the glass. LOL. Cheers.
Hey, Ken, long time no see. We miss you around the Northern Brewer forum. I was hoping you were still around and brewing. Your beers always look so delicious. Cheers and good to see you back!
By the way, since you are obsessed with clarity like you are, what do you do to clear your beers? Gelatin? Time and cold conditioning?
Thanks for the info on clarity. I change it up occasionally. I'm not a fan of using gelatin, but I use it here and there.
Post by: Wort-H.O.G. on October 04, 2015, 04:34:08 PM
(http://images.tapatalk-cdn.com/15/10/04/42f0966e2cb57e15fb8b42197a4a9158.jpg)
Sent from my iPhone using Tapatalk
Post by: HoosierBrew on October 04, 2015, 04:38:22 PM
Post by: blatz on October 04, 2015, 04:42:36 PM
Sent from my iPhone using Tapatalk
Post by: Wort-H.O.G. on October 04, 2015, 04:47:30 PM
Sent from my iPhone using Tapatalk
Post by: TexasHumuluslupulushead on October 04, 2015, 04:52:59 PM
(http://i1281.photobucket.com/albums/a517/CraftPride/Mobile%20Uploads/image_zpsio2pffjg.jpeg)
All Mosiac IPA racked on to 3lbs of frozen blueberries in secondary- bout as clear as I was gonna get it! Dry hopped with 2oz of mosaic and 3lbs of bleberries!
Post by: Wort-H.O.G. on October 04, 2015, 04:57:34 PM
(http://i1281.photobucket.com/albums/a517/CraftPride/Mobile%20Uploads/image_zpsvcgb7a8n.jpeg)
(http://i1281.photobucket.com/albums/a517/CraftPride/Mobile%20Uploads/image_zpsio2pffjg.jpeg)
All Mosiac IPA racked on to 3lbs of frozen blueberries in secondary- bout as clear as I was gonna get it! Dry hopped with 2oz of mosaic and 3lbs of bleberries!
Cool funky magenta / purple color IPA!
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Post by: TexasHumuluslupulushead on October 04, 2015, 05:16:42 PM
did this exact recipe 2 years ago- right after a sour mashed berlinerweisse - didnt go so well... guess i didnt get all the lacto out of the primary... Lesson learned. Turned out this time though
Post by: Village Taphouse on October 07, 2015, 02:42:04 PM
(http://oi58.tinypic.com/6oz8tw.jpg)
Post by: Village Taphouse on October 07, 2015, 10:40:07 PM
(http://oi62.tinypic.com/2wrp8b4.jpg)
Post by: Wort-H.O.G. on October 09, 2015, 07:25:42 PM
(http://images.tapatalk-cdn.com/15/10/09/fea6eb3364b6d2b780492d234a1692b3.jpg)
(http://images.tapatalk-cdn.com/15/10/09/864bc8f2928a4d06cb0fe3e39f241ca8.jpg)
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Post by: toby on October 09, 2015, 07:31:30 PM
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20151008_214033_zpstmnvlqrj.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20151008_214033_zpstmnvlqrj.jpg.html)
Post by: Wort-H.O.G. on October 09, 2015, 07:49:14 PM
Mosaic IPA
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20151008_214033_zpstmnvlqrj.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20151008_214033_zpstmnvlqrj.jpg.html)
that sounds good right about now! nice beer Toby.
Post by: Village Taphouse on October 09, 2015, 08:40:45 PM
Post by: Wort-H.O.G. on October 09, 2015, 09:46:05 PM
(http://images.tapatalk-cdn.com/15/10/13/a4cbf0e78e2128a4ff7766456861a373.jpg)
Post by: blatz on October 09, 2015, 09:46:24 PM
Post by: Wort-H.O.G. on October 09, 2015, 09:50:41 PM
Yum!! Recipe?
http://wiki.homebrewersassociation.org/HeisenbergDunkel
http://wiki.homebrewersassociation.org/HeisenbergNorthernGermanPilsner
Post by: Village Taphouse on October 09, 2015, 10:28:26 PM
Post by: Wort-H.O.G. on October 09, 2015, 10:34:41 PM
Hooray on that dunkel. I have one fermenting right now with 2308 and it smells like heaven.
yeah love them. first time i pressed the dark munich% that high. key is balance of hops and dryness, and then the malt really shines.
Post by: Village Taphouse on October 10, 2015, 04:15:40 AM
I'm a huge fan of dunkel but this may be the first one I have made in 16+ years of brewing. I think I was 65% Munich II (the 9-12L stuff), 35% pilsner along with maybe 3 ounces of Carafa Special III. I did balance the water with some gypsum to create a bit of dryness as you mention so I hope I'm on the right track. It sure smells nice fermenting. Cheers!Hooray on that dunkel. I have one fermenting right now with 2308 and it smells like heaven.
yeah love them. first time i pressed the dark munich% that high. key is balance of hops and dryness, and then the malt really shines.
Post by: steppedonapoptop on October 11, 2015, 09:42:51 PM
Hooray on that dunkel. I have one fermenting right now with 2308 and it smells like heaven.
yeah love them. first time i pressed the dark munich% that high. key is balance of hops and dryness, and then the malt really shines.
Found you! All is right in the beer world now.
Post by: Bklmt2000 on October 11, 2015, 11:31:57 PM
Some pics I've posted on other forums in the past:
Classic American Pils:
(http://i61.photobucket.com/albums/h73/bklmt2000/DSC00079.jpg) (http://s61.photobucket.com/user/bklmt2000/media/DSC00079.jpg.html)
Nosferatu Imperial Red Ale:
(http://i61.photobucket.com/albums/h73/bklmt2000/DSC00871.jpg) (http://s61.photobucket.com/user/bklmt2000/media/DSC00871.jpg.html)
Cream Ale:
(http://i61.photobucket.com/albums/h73/bklmt2000/DSC00915.jpg) (http://s61.photobucket.com/user/bklmt2000/media/DSC00915.jpg.html)
Post by: beersk on October 12, 2015, 03:32:30 PM
I haven't really taken any photos of my beers lately. Guess I haven't felt like they were picture worthy. That's kinda sad. I plan to get some shots of my pumpkin oktoberfest though, it should be ready soon.
Post by: evil_morty on October 12, 2015, 03:33:52 PM
Pils really shined up nice
(http://images.tapatalk-cdn.com/15/10/09/fea6eb3364b6d2b780492d234a1692b3.jpg)
(http://images.tapatalk-cdn.com/15/10/09/864bc8f2928a4d06cb0fe3e39f241ca8.jpg)
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gorgeous! I'll have to think to take some shots of my beers but I usually forget to not drink them before I make it to the camera ;D
Post by: HoosierBrew on October 12, 2015, 03:36:41 PM
Post by: Frankenbrew on October 12, 2015, 11:55:00 PM
Pils really shined up nice
(http://images.tapatalk-cdn.com/15/10/09/fea6eb3364b6d2b780492d234a1692b3.jpg)
(http://images.tapatalk-cdn.com/15/10/09/864bc8f2928a4d06cb0fe3e39f241ca8.jpg)
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gorgeous! I'll have to think to take some shots of my beers but I usually forget to not drink them before I make it to the camera ;D
Hey, that beer is so frickin' clear, I can read one of my posts through it.
Post by: TexasHumuluslupulushead on October 26, 2015, 02:41:13 PM
Fruity IPA.. Warrior first wort hops
No boil additions
Whirlpool 45min @175
2oz each- mosaic, galaxy, citric
Dryhop
1oz each- citra, mosaic, galaxy, summer
Post by: Iliff Ave Brewhouse on October 26, 2015, 03:40:39 PM
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-10/215DDF7A-2E7D-4B31-AE01-CF162C7BBE96.jpg)
APA
Post by: Wort-H.O.G. on October 26, 2015, 10:48:36 PM
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-10/ECD7AA69-C8B8-4C39-8ACC-6147DB209D1E.jpg)
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-10/215DDF7A-2E7D-4B31-AE01-CF162C7BBE96.jpg)
APA
great looking beer. is that the german APA?
Post by: Iliff Ave Brewhouse on October 26, 2015, 11:30:36 PM
The pic is German Pilsner, Munich, and caramunich with el dorado and azacca hops. Disappointing hop character but nice looking and reasonably tasty. It is brilliantly clear which doesn't happen for me that often.
Post by: Wort-H.O.G. on October 27, 2015, 12:09:42 AM
That one is all German malt but not the one you are referring to which is in the fermenter and is hopefully getting kegged this weekend.
The pic is German Pilsner, Munich, and caramunich with el dorado and azacca hops. Disappointing hop character but nice looking and reasonably tasty. It is brilliantly clear which doesn't happen for me that often.
Well looks good, and bet it tastes as good as it looks.
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Post by: HoosierBrew on October 27, 2015, 12:18:10 AM
Post by: Iliff Ave Brewhouse on October 27, 2015, 12:41:13 AM
goschman - what was disappointing about the hop character ?
I think I was a bit light handed and used a 1:1 of azacca to el dorado without really considering. The el dorado overpowers. I don't think I am a big fan of el dorado but if I would have upped the azacca it probably would have turned out better.
Post by: HoosierBrew on October 27, 2015, 12:54:11 AM
goschman - what was disappointing about the hop character ?
I think I was a bit light handed and used a 1:1 of azacca to el dorado without really considering. The el dorado overpowers. I don't think I am a big fan of el dorado but if I would have upped the azacca it probably would have turned out better.
I wondered if that might be the case. El Dorado is definitely strong. I think 2 Azacca : 1 El Dorado would balance out better. I'm not a fan of El Dorado as the dominant hop either. If it's a keg you could always add some more hops in a paint strainer bag.
Post by: Iliff Ave Brewhouse on October 27, 2015, 02:41:14 AM
goschman - what was disappointing about the hop character ?
I think I was a bit light handed and used a 1:1 of azacca to el dorado without really considering. The el dorado overpowers. I don't think I am a big fan of el dorado but if I would have upped the azacca it probably would have turned out better.
I wondered if that might be the case. El Dorado is definitely strong. I think 2 Azacca : 1 El Dorado would balance out better. I'm not a fan of El Dorado as the dominant hop either. If it's a keg you could always add some more hops in a paint strainer bag.
I had considered that. I did not have any of those hop types left so I decided to just roll with it since I was trying to feature those. I could have bought more but was disappointed so I just cut my losses. The keg is almost kicked with an oz of each in there. I suppose I should just call it an amber with the decent malt character and strange sweetness imparted from the el dorado. Again, not a bad beer and it has actually grown on me. Just not what I was expecting...
Post by: crynski on October 27, 2015, 02:21:32 PM
Just bottled mixed berry hard cider yesterday. From a kit, I bottled 55 glass and one 16oz plastic tester, I just love that red color.
Post by: klickitat jim on November 09, 2015, 03:03:46 AM
(http://images.tapatalk-cdn.com/15/11/08/b779ccd8d0412c378319e093ac386da2.jpg)
Post by: 69franx on November 09, 2015, 12:38:55 PM
Post by: beersk on November 09, 2015, 01:47:03 PM
My latest Simcoe/Mosaic APA. Done with Golden Promise and some Best Malz light Munich (no crystal), all the late hops in whirlpool, O2 high krausen pitch, gell fined at 30F, final pH was 4.4 so I adjusted in the keg to 4.3 with 10% phos. Basically all my favorite new tricks. By the time I got my camera some condensation set it, but it shows the idea at least.Jim, how much 10% phosphoric does it take to drop the pH by .1? And how much of a flavor difference do you notice between pH 4.4 and 4.3? Nice looking beer, by the way.
(http://images.tapatalk-cdn.com/15/11/08/b779ccd8d0412c378319e093ac386da2.jpg)
Post by: klickitat jim on November 09, 2015, 11:24:05 PM
Post by: Wort-H.O.G. on November 10, 2015, 11:46:12 PM
EDIT: did a shoot with my 18mp Canon..much better pic.
(http://images.tapatalk-cdn.com/15/11/20/7a2ca6e756771f046468b85a086f6c6d.jpg)
(http://images.tapatalk-cdn.com/15/11/10/28ab2f88d844d883a6095df890d95252.jpg)
(http://images.tapatalk-cdn.com/15/11/12/cef61aec2de025664fb522ca175bb4a7.jpg)
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Post by: Village Taphouse on November 11, 2015, 12:14:18 AM
Here's a terribly bad example of photography (basement lighting!) but nonetheless... here is a RedX Red Ale with all Mandarina Bavaria hops. Really nice beer and super-saturated red color.
(http://oi64.tinypic.com/66i0s8.jpg)
Post by: HoosierBrew on November 11, 2015, 12:26:13 AM
Post by: Wort-H.O.G. on November 11, 2015, 12:29:31 AM
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Post by: 69franx on November 11, 2015, 12:31:59 AM
Post by: Village Taphouse on November 11, 2015, 01:20:22 AM
Love that red x...makes some great beer with great color. I have to order some more up for winter brewing.I would describe it as "super malty" and almost like brewing with Munich II. I hopped this one up pretty good in the hopes of balancing out the malt. The pic I posted is 100% RedX as the base malt and then 4 ounces of Special B and 4 ounces of Thomas Fawcett Dark Crystal #2. I was going for NUCLEAR RED. It's pretty red but the pic doesn't show it very well. Cheers Beerheads.
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Post by: Wort-H.O.G. on November 11, 2015, 01:21:55 AM
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Post by: Village Taphouse on November 11, 2015, 01:25:02 AM
(http://oi64.tinypic.com/nwaf6w.jpg)
Post by: hopfenundmalz on November 11, 2015, 03:37:45 AM
Post by: erockrph on November 11, 2015, 05:02:09 AM
I have a feeling that it won't end up red, but an all Red X barleywine sounds like it would be a damn nice beer.
Post by: Stevie on November 11, 2015, 05:08:49 AM
Post by: morticaixavier on November 11, 2015, 01:33:18 PM
Yep, Best really has a winner with the Red X. Not only is the color really appealing, but they didn't sacrifice anything on the flavor side with it either. I keep saying that I'm going to pick up a sack and use it as my house base malt for a while, and I might do it soon.
I have a feeling that it won't end up red, but an all Red X barleywine sounds like it would be a damn nice beer.
I've done an all munich barley wine and it's pretty intense but it is nice.
Post by: beersk on November 11, 2015, 02:08:12 PM
Post by: Village Taphouse on November 11, 2015, 02:44:47 PM
Post by: HoosierBrew on November 11, 2015, 03:05:37 PM
I have a pack of 2124 expanding and getting ready for a starter. One of the beers I plan to make with it is a Czech Amber Lager for lack of a better term... 55% Weyermann pils + 45% RedX. Saaz hops and 2124 Bohemian Lager yeast. I'm guessing it would come in somewhere around 8-10 SRM. Mash lower (maybe 149°) and hit the late part of the boil nicely with Saaz. I wouldn't want the RedX to weigh it down much so a little SO4 in the water might crisp it up a bit. Cheers Beerheads!
That sounds like a good beer. I'd like to brew something like that sometime.
Post by: beersk on November 11, 2015, 03:36:39 PM
Post by: blatz on November 11, 2015, 06:52:12 PM
Post by: Wort-H.O.G. on November 11, 2015, 06:53:46 PM
Red X for a Red IPA? That is a beautiful color and more of what I have been looking for in my red DIPA.
for sure. did red x and some carared for APA....really nice color and flavor.
Post by: rabeb25 on November 11, 2015, 06:56:46 PM
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/s720x720/17021_644003145742289_6257212453288815877_n.jpg?oh=414c4be251ce3083f2ffdf847580a24b&oe=56B4BBE5)
Post by: Village Taphouse on November 11, 2015, 09:03:55 PM
Munich Helles 8)Bryan: I think you should also show pics of your astounding brewery (beerery) as well as you beers. Helles is a favorite of mine and your clarity and head formation is APALLING! :D Nice looking beer.
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/s720x720/17021_644003145742289_6257212453288815877_n.jpg?oh=414c4be251ce3083f2ffdf847580a24b&oe=56B4BBE5)
Post by: Village Taphouse on November 11, 2015, 09:07:07 PM
Red X for a Red IPA? That is a beautiful color and more of what I have been looking for in my red DIPA.Blatz: The RedX does have a nice base color to it and beers I have seen with 100% RedX as the base are beautiful but not overly RED. Thomas Fawcett dark Crystal #2 has quite a bit of red as well as Special B, CaraBohemian and CaraAroma. I have some RedX left and I keep experimenting with 'redness'. :)
Post by: rabeb25 on November 11, 2015, 09:16:09 PM
Munich Helles 8)Bryan: I think you should also show pics of your astounding brewery (beerery) as well as you beers. Helles is a favorite of mine and your clarity and head formation is APALLING! :D Nice looking beer.
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/s720x720/17021_644003145742289_6257212453288815877_n.jpg?oh=414c4be251ce3083f2ffdf847580a24b&oe=56B4BBE5)
Ehh, its just some thrown together parts of SS, the beers are prettier!
Post by: 69franx on November 11, 2015, 11:24:21 PM
Post by: Village Taphouse on November 11, 2015, 11:27:38 PM
I prefer my beers to be appealing, but that's just me. These do look very appealingI'm with you. I like for my beer to look like "beer", not "homebrew". :P That whole thing about how you first taste a beer with your eyes... that went straight to my brain the first time I heard it.
Post by: tommymorris on November 17, 2015, 01:20:54 AM
This is a hoppy American Blonde Ale made with Safale K97 yeast. It's very good.
82% Rahr 2-row
18% Munich
8 IBU Willamette @ 60
8 IBU Willamette @ 20
5 IBU Willamette @ 1
K97 yeast
OG 1052
And some lacing...
(http://images.tapatalk-cdn.com/15/11/16/d7d4d516f960e8e6086e51c1e4a27be9.jpg)
Post by: Wort-H.O.G. on November 17, 2015, 02:36:39 AM
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Post by: beersk on November 17, 2015, 08:51:22 PM
Post by: tommymorris on November 17, 2015, 08:53:38 PM
Post by: Village Taphouse on November 17, 2015, 11:18:55 PM
(http://oi59.tinypic.com/1569w7k.jpg)
My "Signature Ale"...
(http://oi58.tinypic.com/sy1p8m.jpg)
Munich Helles...
(http://oi60.tinypic.com/8yubrt.jpg)
Post by: HoosierBrew on November 17, 2015, 11:19:51 PM
Post by: Wort-H.O.G. on November 17, 2015, 11:26:16 PM
Post by: Village Taphouse on November 17, 2015, 11:41:19 PM
very nice beer...you....(dont know your name!)Ha, thanks for pointing that out. I changed the "personal text" in my profile to include my name. Cheers Beerheads!
Post by: jeffy on November 17, 2015, 11:43:28 PM
very nice beer...you....(dont know your name!)
Could be Ken from Chicago.
Very pretty beers!
(Looks like I wrote this after he changed the sig line.)
Post by: beersk on November 17, 2015, 11:58:58 PM
And this was actually fermented in the kettle with cling wrap on top for 10 days, then kegged and fined. It's very dry and crisp. I like it.
(http://s16.postimg.org/dqrd87n1d/20151117_175111_LLS.jpg) (http://postimg.org/image/dqrd87n1d/)
EDIT: sorry for the huge picture...
Post by: Wort-H.O.G. on November 18, 2015, 12:10:11 AM
very nice beer...you....(dont know your name!)Ha, thanks for pointing that out. I changed the "personal text" in my profile to include my name. Cheers Beerheads!
Never met a Ken I didn't like ::)
Post by: JT on November 18, 2015, 02:59:27 AM
My Oktoberfest (left) side by side tasting with Great Lakes Oktoberfest. While far from my first beer, this was in fact my first lager. I prefer mine slightly, and I'm pretty critical of my homebrew. Always good to beat a commercial example. I should have back -lit the beer, it's clear as a bell too.
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Post by: 69franx on November 18, 2015, 03:09:48 AM
Post by: JT on November 18, 2015, 03:38:27 AM
Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
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Post by: 69franx on November 18, 2015, 03:46:27 AM
Post by: JT on November 18, 2015, 10:43:54 AM
Are you going to meeting Friday? Brett ferms, sounds good to me!Yep, I'll be there.
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Post by: blatz on November 18, 2015, 12:58:30 PM
Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
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I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
Post by: JT on November 18, 2015, 01:45:04 PM
I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
Sent from my SCH-I545 using Tapatalk
I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
Sent from my SCH-I545 using Tapatalk
Post by: beersk on November 18, 2015, 04:27:55 PM
Yeah, the style guidelines do say that, but I've never had a commercial Oktoberfest that had a long lasting head. Ever.I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
Sent from my SCH-I545 using Tapatalk
I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
Sent from my SCH-I545 using Tapatalk
My homebrewed ones are usually decent on head retention, but nothing like a hefe or IPA though
Post by: rgonzalez_me on November 18, 2015, 05:17:43 PM
Double Decoction made Pils... Turned out great!
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Post by: hophead636 on November 19, 2015, 12:15:12 AM
(http://images.tapatalk-cdn.com/15/11/18/55a9622a093e9476830d984d1b466fb1.jpg)
Post by: Wort-H.O.G. on November 19, 2015, 12:17:23 AM
Hibiscus saison
(http://images.tapatalk-cdn.com/15/11/18/55a9622a093e9476830d984d1b466fb1.jpg)
that beer looks like a Hawaiian sunset with two whales!
Post by: hophead636 on November 19, 2015, 12:42:09 AM
Post by: Wort-H.O.G. on November 20, 2015, 09:46:21 PM
Yeah, the style guidelines do say that, but I've never had a commercial Oktoberfest that had a long lasting head. Ever.I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
Sent from my SCH-I545 using Tapatalk
I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
Sent from my SCH-I545 using Tapatalk
My homebrewed ones are usually decent on head retention, but nothing like a hefe or IPA though
My O'fest comes out 2-3 inches of off white foam that hangs around with nice 1/4 white cap.
(http://images.tapatalk-cdn.com/15/11/20/c7e40e148213a4361e569f82a67ead96.jpg)
Sent from my iPhone using Tapatalk
Post by: HoosierBrew on November 20, 2015, 09:59:54 PM
Post by: JT on November 20, 2015, 10:19:33 PM
Care to share a recipe? I love a good marzen!Yeah, the style guidelines do say that, but I've never had a commercial Oktoberfest that had a long lasting head. Ever.I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
Sent from my SCH-I545 using Tapatalk
I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
Sent from my SCH-I545 using Tapatalk
My homebrewed ones are usually decent on head retention, but nothing like a hefe or IPA though
My O'fest comes out 2-3 inches of off white foam that hangs around with nice 1/4 white cap.
(http://images.tapatalk-cdn.com/15/11/20/c7e40e148213a4361e569f82a67ead96.jpg)
Sent from my iPhone using Tapatalk
Sent from my SCH-I545 using Tapatalk
Post by: Wort-H.O.G. on November 20, 2015, 10:38:42 PM
Care to share a recipe? I love a good marzen!Yeah, the style guidelines do say that, but I've never had a commercial Oktoberfest that had a long lasting head. Ever.I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
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I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
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My homebrewed ones are usually decent on head retention, but nothing like a hefe or IPA though
My O'fest comes out 2-3 inches of off white foam that hangs around with nice 1/4 white cap.
(http://images.tapatalk-cdn.com/15/11/20/c7e40e148213a4361e569f82a67ead96.jpg)
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Swap-toberfest '15
that was wlp833... 46% Vienna, 33% avangard munich light, 8.5% avangard munich dark, 8.5% weyermann carahell,4% weyermann carared. 26IBU 5.9%ABV.
Mash 149f for 90min PH 5.45 adjust in kettle to 5.2PH. OG 1.057 FG 1.012 5.9abv.
Water 31ppm calcium, 13ppm mag, 15ppm sodium, 73ppm sulfate, 64ppm chloride
https://www.homebrewersassociation.org/forum/index.php?topic=24389.msg316525#msg316525
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Post by: JT on November 20, 2015, 10:43:59 PM
Thanks! I'll put this one in the books to brew and see if the head retention is any better than mine.Care to share a recipe? I love a good marzen!Yeah, the style guidelines do say that, but I've never had a commercial Oktoberfest that had a long lasting head. Ever.I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
Sent from my SCH-I545 using Tapatalk
I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
Sent from my SCH-I545 using Tapatalk
My homebrewed ones are usually decent on head retention, but nothing like a hefe or IPA though
My O'fest comes out 2-3 inches of off white foam that hangs around with nice 1/4 white cap.
(http://images.tapatalk-cdn.com/15/11/20/c7e40e148213a4361e569f82a67ead96.jpg)
Sent from my iPhone using Tapatalk
Sent from my SCH-I545 using Tapatalk
Swap-toberfest '15
that was wlp833... 46% Vienna, 33% avangard munich light, 8.5% avangard munich dark, 8.5% weyermann carahell,4% weyermann carared. 26IBU 5.9%ABV.
Mash 149f for 90min PH 5.45 adjust in kettle to 5.2PH. OG 1.057 FG 1.012 5.9abv.
Water 31ppm calcium, 13ppm mag, 15ppm sodium, 73ppm sulfate, 64ppm chloride
https://www.homebrewersassociation.org/forum/index.php?topic=24389.msg316525#msg316525
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Post by: 69franx on November 20, 2015, 10:49:06 PM
Post by: JT on November 20, 2015, 11:21:54 PM
JT, you still coming tonight? I am bringing a sixer of bombers to try outYep, I will be there. Usually I'm up front. This will be my first meeting in 2 or 3 months. Work had me jammed up pretty good for awhile.
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Post by: Wort-H.O.G. on November 22, 2015, 09:35:44 PM
(http://images.tapatalk-cdn.com/15/11/22/f000db2e4ab3cc0a7f7cf1be3928bbc9.jpg)
(http://images.tapatalk-cdn.com/15/11/22/8f45db8a2db2a31cd263371dca637238.jpg)
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Post by: jeffy on November 22, 2015, 11:34:56 PM
Post by: 69franx on November 22, 2015, 11:44:31 PM
Post by: HoosierBrew on November 22, 2015, 11:48:49 PM
Looks great Ken
+1. Looks nice. Waiting til Christmas to tap mine this year. I usually don't bump the abv with sugar but this one is ~ 7% abv, so I want to give it time to age a bit.
Post by: blatz on November 22, 2015, 11:49:18 PM
Post by: steppedonapoptop on November 23, 2015, 09:04:47 PM
Hibiscus saison
(http://images.tapatalk-cdn.com/15/11/18/55a9622a093e9476830d984d1b466fb1.jpg)
That's a beauty. Would you be interested in sharing some of the story on this one? I made a hibiscus saison back in June/July and it was deep red. I over did the hibiscus as it came through way too much. I made a second batch that was much more palatable. Have to check my notes at home.
Post by: Wort-H.O.G. on November 24, 2015, 10:26:28 PM
OG 1.053
FG 1.008
5.8%abv
54IBU
Wlp090
(http://images.tapatalk-cdn.com/15/11/24/50725ac2f8a6b28a763a47b765ece9bb.jpg)
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Post by: Iliff Ave Brewhouse on November 24, 2015, 10:36:10 PM
Post by: Wort-H.O.G. on November 24, 2015, 10:38:51 PM
Yum! What do the IBUs calculate at for that one? I am trying to get my APA to stradle the line between APA and IPA in ABV and IBUs
54 smooth as silk IBU ;D
EDIT: and FWIW, this is one of my favorite hop blends. Ive converted quite a few APA and IPA haters with this lineup.
Post by: Iliff Ave Brewhouse on November 24, 2015, 10:55:56 PM
Yum! What do the IBUs calculate at for that one? I am trying to get my APA to stradle the line between APA and IPA in ABV and IBUs
54 smooth as silk IBU ;D
EDIT: and FWIW, this is one of my favorite hop blends. Ive converted quite a few APA and IPA haters with this lineup.
The APA you helped me with turned out fabulous so I don't doubt it.
Post by: Iliff Ave Brewhouse on November 25, 2015, 09:14:16 PM
Spiced Altbier
Post by: HoosierBrew on November 25, 2015, 09:15:53 PM
http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/A2C58180-28A9-4CE3-8B61-66A84AB21373.jpg
Nice looking beer !
Post by: brewday on November 25, 2015, 10:25:09 PM
Post by: Wort-H.O.G. on November 25, 2015, 11:15:01 PM
(http://images.tapatalk-cdn.com/15/11/25/fe687a1618ab0164deeb4508c9b0a786.jpg)
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Post by: fartface on November 25, 2015, 11:17:06 PM
(http://images.tapatalk-cdn.com/15/11/25/8c3871a0541225e07a2a3c100788ea15.jpg)
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Post by: Iliff Ave Brewhouse on November 26, 2015, 12:03:11 AM
Beauty. What's it spiced with?
It's the dreaded pumpkin beer.:( Lightly spiced with cinnamon, ginger, nutmeg, cloves, and orange zest. Pie pumpkin, sweet potato, & butternut squash roasted with brown sugar syrup added after fermentation activity slowed. Have to brew one for the Mrs. every year. She doesn't love this one because it is dry and the spices are light.
Post by: toby on November 26, 2015, 02:37:22 PM
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20151122_215355_zpspwdgqt1t.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20151122_215355_zpspwdgqt1t.jpg.html)
Post by: HoosierBrew on November 26, 2015, 02:38:51 PM
Post by: toby on November 26, 2015, 03:01:37 PM
Looks great, man. Love the Mosaic.
I'm loving this batch. Been tweaking my (D)IPA recipe for a while now. I've become really happy with the current incarnation. Basically 88% 2-row, 7% Bonlander Munich, 1# Carafoam, and 8 oz Carastan for a 10 gallon batch with the base malts scaled for my target ABV. I only do FWH in the boil and do whirlpool and dry or keg hops.
Post by: HoosierBrew on November 26, 2015, 03:12:24 PM
Looks great, man. Love the Mosaic.
I'm loving this batch. Been tweaking my (D)IPA recipe for a while now. I've become really happy with the current incarnation. Basically 88% 2-row, 7% Bonlander Munich, 1# Carafoam, and 8 oz Carastan for a 10 gallon batch with the base malts scaled for my target ABV. I only do FWH in the boil and do whirlpool and dry or keg hops.
Yeah, I've pretty much abandoned late boil additions for American styles. I really like whirlpool, dry and/or keg dry hops for these beers like you. My bittering addition is usually FWH, too.
Post by: Village Taphouse on November 29, 2015, 07:39:15 PM
(http://oi65.tinypic.com/21l5ric.jpg)
Post by: fmader on November 30, 2015, 12:09:35 AM
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpstk2sq1dj.jpeg)
Post by: HoosierBrew on November 30, 2015, 12:14:23 AM
Post by: erockrph on November 30, 2015, 12:18:48 AM
This is my first Belgian Quad. I brewed it 12/30/14. This is the first glass as I finally tapped it this evening! It was well worth the wait!Nice beer! Nice glass too, La Trappe is one of my favorite Trappist breweries. Their dubbel is incredible.
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpstk2sq1dj.jpeg)
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Post by: fmader on November 30, 2015, 12:24:44 AM
Looks fantastic !
I'm my biggest critic. I'll be honest, this exceeded my expectations. The caramelized raisins, figs, dates, and prunes give it a dark fruit taste that transitions into a subdued scotch-like finish.
Post by: HoosierBrew on November 30, 2015, 12:27:50 AM
Looks fantastic !
I'm my biggest critic. I'll be honest, this exceeded my expectations. The caramelized raisins, figs, dates, and prunes give it a dark fruit taste that transitions into a subdued scotch-like finish.
Gonna need to try that idea. Sounds terrific - you may want to comp that one, Frank. I haven't brewed one in a couple years. I love good quad.
Post by: fmader on November 30, 2015, 12:37:19 AM
Looks fantastic !
I'm my biggest critic. I'll be honest, this exceeded my expectations. The caramelized raisins, figs, dates, and prunes give it a dark fruit taste that transitions into a subdued scotch-like finish.
Gonna need to try that idea. Sounds terrific - you may want to comp that one, Frank. I haven't brewed one in a couple years. I love good quad.
If you try it, make sure you caramelize them outside on your brew burner. I did it inside. My house was full of smoke with the alarms going off, but I couldn't hear them over my wife screaming lol.
As far as comps go, I don't know if this will make it AHC. It's smooth drinking at 9%.
Post by: fmader on November 30, 2015, 01:28:10 AM
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpso7tipwmp.jpeg)
Post by: blatz on December 03, 2015, 12:28:10 AM
Mandarina Bavaria pils:
(http://i661.photobucket.com/albums/uu338/pblatz/0612A3A0-B65A-4063-9DA3-7E472B95E416_zps7rz4ifhz.jpg) (http://s661.photobucket.com/user/pblatz/media/0612A3A0-B65A-4063-9DA3-7E472B95E416_zps7rz4ifhz.jpg.html)
(http://i661.photobucket.com/albums/uu338/pblatz/F19771E2-6EE9-47C2-AB63-5796BD4789B3_zps1adrn9t3.jpg) (http://s661.photobucket.com/user/pblatz/media/F19771E2-6EE9-47C2-AB63-5796BD4789B3_zps1adrn9t3.jpg.html)
Post by: 69franx on December 03, 2015, 12:29:29 AM
Post by: HoosierBrew on December 03, 2015, 12:30:16 AM
Post by: tommymorris on December 03, 2015, 02:10:38 AM
Promise I'll stop posting only golden lagers but they do pretty:Don't stop. I agree those are the best looking beers. I think because when growing up and when first trying beer, lagers were beer, I am naturally visually drawn to lagers.
Mandarina Bavaria pils:
(http://i661.photobucket.com/albums/uu338/pblatz/0612A3A0-B65A-4063-9DA3-7E472B95E416_zps7rz4ifhz.jpg) (http://s661.photobucket.com/user/pblatz/media/0612A3A0-B65A-4063-9DA3-7E472B95E416_zps7rz4ifhz.jpg.html)
(http://i661.photobucket.com/albums/uu338/pblatz/F19771E2-6EE9-47C2-AB63-5796BD4789B3_zps1adrn9t3.jpg) (http://s661.photobucket.com/user/pblatz/media/F19771E2-6EE9-47C2-AB63-5796BD4789B3_zps1adrn9t3.jpg.html)
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Post by: AmandaK on December 03, 2015, 02:20:20 AM
Brewed one of our tried and trues, the Dry Stout: "Midnight Echo". It's probably the best version of it so far. Finally nailed the body/mouthfeel on it. :)
(http://images.tapatalk-cdn.com/15/12/02/f8ecc8278c8774fc57f5b630134a3dc3.jpg)
Post by: brewsumore on December 03, 2015, 02:26:35 AM
Yummy! I think my eyes must have taste buds, because I can almost taste those beers.
Post by: Wort-H.O.G. on December 03, 2015, 02:11:31 PM
Promise I'll stop posting only golden lagers but they do pretty:
Mandarina Bavaria pils:
(http://i661.photobucket.com/albums/uu338/pblatz/0612A3A0-B65A-4063-9DA3-7E472B95E416_zps7rz4ifhz.jpg) (http://s661.photobucket.com/user/pblatz/media/0612A3A0-B65A-4063-9DA3-7E472B95E416_zps7rz4ifhz.jpg.html)
(http://i661.photobucket.com/albums/uu338/pblatz/F19771E2-6EE9-47C2-AB63-5796BD4789B3_zps1adrn9t3.jpg) (http://s661.photobucket.com/user/pblatz/media/F19771E2-6EE9-47C2-AB63-5796BD4789B3_zps1adrn9t3.jpg.html)
Paul- is that an all mandarina pils? curious on details....
Post by: blatz on December 03, 2015, 02:15:55 PM
Paul- is that an all mandarina pils? curious on details....
I used Magnum for bittering, but then MB thereafter.
if you'd like I can post the recipe when I get home.
The MB definitely adds a lot of citrusy hop character both in aroma and hop flavor. You wouldn't confuse this with a traditional pils that's for sure. But its very, very nice. Sort of reminds me of a toned down version of the SN Beer Camp Hoppy Lager
Post by: Wort-H.O.G. on December 03, 2015, 02:20:55 PM
Paul- is that an all mandarina pils? curious on details....
I used Magnum for bittering, but then MB thereafter.
if you'd like I can post the recipe when I get home.
The MB definitely adds a lot of citrusy hop character both in aroma and hop flavor. You wouldn't confuse this with a traditional pils that's for sure. But its very, very nice. Sort of reminds me of a toned down version of the SN Beer Camp Hoppy Lager
ok cool-post recipe. i've done the same or similar magnum/mandarina combo on all vienna pale, and was going to do a lager version soon with wlp830. something like 35-40IBU, with lots of late mandarina additions.
Post by: AmandaK on December 03, 2015, 02:29:35 PM
Post by: Village Taphouse on December 03, 2015, 11:00:33 PM
(http://oi66.tinypic.com/2vjswev.jpg)
Post by: blatz on December 04, 2015, 02:17:58 AM
Quote
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 14.88 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 12.00 gal
Bottling Volume: 12.00 gal
Estimated OG: 1.052 SG
Estimated Color: 3.8 SRM
Estimated IBU: 41.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 85.7 %
2 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 2 11.9 %
8.0 oz Acid Malt (3.0 SRM) Grain 3 2.4 %
0.88 oz Magnum - 2012 [12.20 %] - Boil 60.0 min Hop 4 18.2 IBUs
2.00 oz Mandarina Bavaria [7.20 %] - Boil 20.0 Hop 5 14.8 IBUs
4.00 oz Mandarina Bavaria [7.20 %] - Steep/Whirl Hop 6 8.9 IBUs
1.0 pkg German Lager (White Labs #WLP830) [35.49 Yeast 7 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 21 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 32.00 qt of water at 158.2 F 149.0 F 75 min
Acid malt was prob too high - brain fart, but here's the gist of it. Would prob have gone 145 for 40, 158 for 30 if i had the time that day.
Post by: narvin on December 04, 2015, 01:27:59 PM
(http://i.imgur.com/fGD31fC.jpg)
(http://i.imgur.com/437Igi0.jpg)
Post by: Wort-H.O.G. on December 04, 2015, 02:02:52 PM
Dunkel. Still young but fined with gelatin.
great looking Dunkel....as is the liquor in the background ;D
dark munich driving the color, or did you use a little carafa ii/iii?
Post by: HoosierBrew on December 04, 2015, 02:11:06 PM
Post by: Village Taphouse on December 04, 2015, 02:11:15 PM
Post by: narvin on December 04, 2015, 04:36:19 PM
Post by: narvin on December 04, 2015, 04:38:36 PM
Post by: blatz on December 04, 2015, 05:14:09 PM
Yeah, that dunkel looks terrific.
+1
Post by: Wort-H.O.G. on December 04, 2015, 06:19:24 PM
Dark munich (best malz 10 L) for 80% of the grist, remainder was pils and Vienna. There was a dash of carafa in the sparge, maybe 1%.
mine is very similar recipe...color looks the same.
Post by: Iliff Ave Brewhouse on December 04, 2015, 09:00:38 PM
Golsch
Post by: Wort-H.O.G. on December 05, 2015, 12:03:24 AM
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg) (http://s195.photobucket.com/user/goschman/media/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg.html)
Golsch
Nice kitten....how's it taste
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Post by: HoosierBrew on December 05, 2015, 12:08:09 AM
Post by: Wort-H.O.G. on December 05, 2015, 12:27:56 AM
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Post by: blatz on December 05, 2015, 12:32:28 AM
Am I the only one who sees a kitten with click for photos on it?
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on tapatalk yeah, on desktop no.
btw - i posted that recipe just FYI
Post by: Wort-H.O.G. on December 05, 2015, 12:57:38 AM
Am I the only one who sees a kitten with click for photos on it?
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on tapatalk yeah, on desktop no.
btw - i posted that recipe just FYI
Yeah saw that. Hop schedule what I expected and bet it tastes great.
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Post by: tommymorris on December 06, 2015, 02:44:18 PM
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg) (http://s195.photobucket.com/user/goschman/media/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg.html)Looks great.
Golsch
Post by: Wort-H.O.G. on December 06, 2015, 08:31:12 PM
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg) (http://s195.photobucket.com/user/goschman/media/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg.html)
Golsch
looks great..whats a Golsch? your version of Kolsch???
Post by: Village Taphouse on December 06, 2015, 10:26:42 PM
looks great..whats a Golsch? your version of Kolsch???I thought the same thing. Is it "Grolsch" or "Kolsch"? Looks great whatever it is. Cheers.
Post by: HoosierBrew on December 06, 2015, 11:31:40 PM
looks great..whats a Golsch? your version of Kolsch???I thought the same thing. Is it "Grolsch" or "Kolsch"? Looks great whatever it is. Cheers.looks great..whats a Golsch? your version of Kolsch???I thought the same thing. Is it "Grolsch" or "Kolsch"? Looks great whatever it is. Cheers.
I believe his last name starts out like his profile name, so 'Golsch' his take on a kolsch. I think.
Post by: klickitat jim on December 07, 2015, 12:15:39 AM
Post by: Iliff Ave Brewhouse on December 07, 2015, 03:41:25 AM
Post by: klickitat jim on December 07, 2015, 04:03:28 AM
Post by: klickitat jim on December 07, 2015, 04:04:24 AM
Post by: Wort-H.O.G. on December 07, 2015, 12:00:36 PM
Duh.. Golsch not Grolsch
That's ok. I still like a grolsch ever now and then when a bar carries them.
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Post by: deathlylost on December 07, 2015, 08:54:27 PM
That said, I found a growler of a Doppelbock I brewed a few months back. What a lovely surprise. It didn't last long.
(http://images.tapatalk-cdn.com/15/12/07/596797536fc65b1d987564ca99f80e10.jpg)
(http://images.tapatalk-cdn.com/15/12/07/8d96147e9bcc8e799ccfe6fa575e8220.jpg)
(http://images.tapatalk-cdn.com/15/12/07/9240555ff29e2ac74ddd6f36f5c23a1b.jpg)
Post by: Wort-H.O.G. on December 07, 2015, 09:12:45 PM
First off, I must say, I love seeing all the varieties of glasses posted here along with the beer that fills them. I never though I'd get so excited over a beer glass. What an awesome forum to be in.
That said, I found a growler of a Doppelbock I brewed a few months back. What a lovely surprise. It didn't last long.
you had me at Doppel....looks great.
Post by: HoosierBrew on December 07, 2015, 10:39:41 PM
First off, I must say, I love seeing all the varieties of glasses posted here along with the beer that fills them. I never though I'd get so excited over a beer glass. What an awesome forum to be in.
That said, I found a growler of a Doppelbock I brewed a few months back. What a lovely surprise. It didn't last long.
you had me at Doppel....looks great.
+1. Nice and dark like Celebrator. Looks delicious !
Post by: beersk on December 08, 2015, 12:26:35 AM
Here's my None More Black IPA. This is everything I love in a beer. Oh so good. Cascade, Chinook, and Simcoe for the hops. This is one of those beers where you hit a grandslam and wouldn't change a thing about it.
(http://s15.postimg.org/kgvuukk7v/20151207_170840_LLS.jpg) (http://postimage.org/)
image uploader (http://postimage.org/)
Post by: deathlylost on December 08, 2015, 12:29:35 AM
Very nice, Deathlylost!
Here's my None More Black IPA. This is everything I love in a beer. Oh so good. Cascade, Chinook, and Simcoe for the hops. This is one of those beers where you his a grandslam and wouldn't change a thing about it.
(http://s15.postimg.org/kgvuukk7v/20151207_170840_LLS.jpg) (http://postimage.org/)
image uploader (http://postimage.org/)
That looks amazing. Good combo of hops. I love when you hit a recipe spot on. Make one wish there was more than 1 batch of it. Savor it while you can. Very nice.
Post by: Wort-H.O.G. on December 08, 2015, 12:36:12 AM
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Post by: HoosierBrew on December 08, 2015, 12:41:22 AM
Post by: beersk on December 08, 2015, 12:41:43 AM
Big fan of good black IPA....looks and sounds great.There are hardly any black IPAs available commercially anymore. That fad has come and gone. If I ever open a brewery, this will be my flagship beer, kind of like 21st Amendment made their Back in Black their flagship. That's a very good beer and, sadly, I can't get it here in Iowa.
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Post by: Wort-H.O.G. on December 08, 2015, 12:44:14 AM
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Post by: HoosierBrew on December 08, 2015, 12:47:44 AM
Post by: fmader on December 08, 2015, 02:10:48 AM
Fat Heads makes a killer black IPA, Ken. I forget what it's called. Something head lol. I can't remember off the top of my head... Pun certainly intended.
Post by: Wort-H.O.G. on December 08, 2015, 02:57:32 AM
I love a good black IPA. My black IPA has that hop combo with the addition of Columbus and have also used cents and galaxy in it to.
Fat Heads makes a killer black IPA, Ken. I forget what it's called. Something head lol. I can't remember off the top of my head... Pun certainly intended.
They made midnight moonlight black IPA......but it's gone. Nothing in their rotation anymore.
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Post by: fmader on December 08, 2015, 03:10:47 AM
I love a good black IPA. My black IPA has that hop combo with the addition of Columbus and have also used cents and galaxy in it to.
Fat Heads makes a killer black IPA, Ken. I forget what it's called. Something head lol. I can't remember off the top of my head... Pun certainly intended.
They made midnight moonlight black IPA......but it's gone. Nothing in their rotation anymore.
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Apparently that was it. It didn't ring a bell, but I went back in Untappd and sure enough, that was it. It was a relatively small batch if I remember correctly. It was killer!
Post by: beersk on December 08, 2015, 04:03:20 AM
But I may have to try tossing some centennials in to my next batch. This has a blend of 1.5oz of each; .75oz of the blend at FWH, 20, 15, 10, 5, and 0 for 4.5oz total. And the yeast is WLP838 fermented at about 55F. I pretty much use lager yeast for everything nowadays, except for Belgians or hefes.
Post by: 2brew559 on December 08, 2015, 07:04:38 AM
IPA
(http://i661.photobucket.com/albums/uu338/pblatz/IPA.jpg)
N. German Pils:
(http://i661.photobucket.com/albums/uu338/pblatz/pils.jpg)
Vienna (took me a bit to get the camera out and the head fell - doh!)
(http://i661.photobucket.com/albums/uu338/pblatz/vienna.jpg)
Dang great looking beers! :) you have the beer making force..lol!
Post by: 2brew559 on December 08, 2015, 07:06:21 AM
I'm a terrible photographer but somebody else took a pic of one of my American Amber Lagers that came out real nice:
(http://i108.photobucket.com/albums/n4/mtbucket_2006/HartfordLager.jpg)
Woah.
Wow!
Post by: rgonzalez_me on December 09, 2015, 12:23:52 AM
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Post by: brewinhard on December 09, 2015, 01:08:39 AM
I'm a terrible photographer but somebody else took a pic of one of my American Amber Lagers that came out real nice:
(http://i108.photobucket.com/albums/n4/mtbucket_2006/HartfordLager.jpg)
Woah.
Wow is right! That picture looks professional! Where is Sam Koch?
Wow!
Post by: beersk on December 09, 2015, 01:45:42 PM
(http://s14.postimg.org/4axhgc2qp/Vienna_lager.jpg) (http://postimage.org/)
photos upload (http://postimage.org/)
Post by: blatz on December 09, 2015, 02:36:18 PM
Post by: beersk on December 09, 2015, 03:06:47 PM
Nice!!Nothing like biking home from work on a lovely early Spring day and having a Vienna lager.
Post by: Wort-H.O.G. on December 09, 2015, 05:39:51 PM
Nice!!Nothing like biking home from work on a lovely early Spring day and having a Vienna lager.
Or just coming home having not biked on any given day for that matter!
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Post by: HoosierBrew on December 09, 2015, 05:50:57 PM
Or just coming home having not biked on any given day for that matter!
I fall into this group, too. ;D
Post by: beersk on December 09, 2015, 07:56:21 PM
Post by: blatz on December 09, 2015, 08:02:02 PM
Ya lazy asses! ;) Biking makes the beer taste soooo much better.
I'm with you - nothing better than that first beer after a long run/bike/workout, etc.
Post by: Wort-H.O.G. on December 09, 2015, 08:13:00 PM
Ya lazy asses! ;) Biking makes the beer taste soooo much better.
I'm with you - nothing better than that first beer after a long run/bike/workout, etc.
i work out in the mornings or lunchtime....i guess I could have a cold one then ::)
Post by: deathlylost on December 09, 2015, 08:24:08 PM
(http://www.thebeerbelly.com/v/vspfiles/photos/KIT-ITEM-2.jpg)
Post by: HoosierBrew on December 09, 2015, 08:27:11 PM
Ya lazy asses! ;) Biking makes the beer taste soooo much better.
I'm with you - nothing better than that first beer after a long run/bike/workout, etc.
i work out in the mornings or lunchtime....i guess I could have a cold one then ::)
Yeah, I usually lift in the morning before work. Kind of a deal breaker. ;)
Post by: Wort-H.O.G. on December 10, 2015, 11:29:51 PM
(http://images.tapatalk-cdn.com/15/12/10/738433fe1db9d6b91f7c42d4899e6917.jpg)
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Post by: fmader on December 11, 2015, 12:20:55 AM
Post by: beersk on December 11, 2015, 02:51:14 PM
Post by: Wort-H.O.G. on December 11, 2015, 06:28:01 PM
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Post by: beersk on December 11, 2015, 06:48:27 PM
Post by: blatz on December 11, 2015, 07:04:00 PM
Post by: pete b on December 11, 2015, 07:07:17 PM
2 row and carastan? C15?AArgh! Why did I schedule meetings at 3:00 on a Friday? I should not be looking at pictures of beer when I can't go home.
Post by: beersk on December 11, 2015, 08:43:41 PM
That's all on you, man. Scheduling any meetings in the afternoon on a Friday is just cruel.2 row and carastan? C15?AArgh! Why did I schedule meetings at 3:00 on a Friday? I should not be looking at pictures of beer when I can't go home.
Post by: pete b on December 12, 2015, 01:24:34 AM
Totally! I usually don't schedule meetings on Monday or Friday because I like to take short notice long weekends. I'm sure there is a reason but I can't remember it. All good though, safely home drinking beer now.That's all on you, man. Scheduling any meetings in the afternoon on a Friday is just cruel.2 row and carastan? C15?AArgh! Why did I schedule meetings at 3:00 on a Friday? I should not be looking at pictures of beer when I can't go home.
Post by: PORTERHAUS on December 12, 2015, 03:09:15 AM
That reminds me of my Vienna lager from last year. That beer was a grandslam as well.
(http://s14.postimg.org/4axhgc2qp/Vienna_lager.jpg) (http://postimage.org/)
photos upload (http://postimage.org/)
That looks incredible. Gelatin?
Post by: Wort-H.O.G. on December 12, 2015, 05:36:00 PM
2 row and carastan? C15?91% avangard pale ale malt
4.5% carared
4.5% carapils
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Post by: Village Taphouse on December 13, 2015, 01:33:23 AM
(http://oi58.tinypic.com/sy1p8m.jpg)
Post by: brewinhard on December 13, 2015, 04:14:33 PM
Signature Ale...
(http://oi58.tinypic.com/sy1p8m.jpg)
Beautiful color with a nice head!
Post by: beersk on December 13, 2015, 05:06:04 PM
Actually no, this was probably in the last gallon or two of the keg.That reminds me of my Vienna lager from last year. That beer was a grandslam as well.
(http://s14.postimg.org/4axhgc2qp/Vienna_lager.jpg) (http://postimage.org/)
photos upload (http://postimage.org/)
That looks incredible. Gelatin?
Nice looking beer, Ken.
Post by: fmader on December 15, 2015, 01:13:39 AM
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsxyt0qdzl.jpeg)
Post by: HoosierBrew on December 15, 2015, 01:26:28 AM
Post by: fmader on December 15, 2015, 01:38:17 AM
Looks good. It may well come into its own in a week or two, when the Citra chills out a bit. I've used Equinox solo in APA and AIPA, and with citrusy and piney hops like Centennial and Columbus. I've kind of veered away from more than one fruity hop in a beer lately.
I've been digging Citra lately. I think Galaxy or cents would have been better with the Citra and Amarillo. Or simcoe or Columbus with the Equinox and Amarillo. I'm still trying to figure Equinox out. I like it, but it almost tastes differently every day. Kinda mosaic-esque, only I like it. ;) This beer tastes more citrusy yesterday. Today it's more resinous.
Post by: HoosierBrew on December 15, 2015, 01:42:06 AM
Looks good. It may well come into its own in a week or two, when the Citra chills out a bit. I've used Equinox solo in APA and AIPA, and with citrusy and piney hops like Centennial and Columbus. I've kind of veered away from more than one fruity hop in a beer lately.
I've been digging Citra lately. I think Galaxy or cents would have been better with the Citra and Amarillo. Or simcoe or Columbus with the Equinox and Amarillo. I'm still trying to figure Equinox out. I like it, but it almost tastes differently every day. Kinda mosaic-esque, only I like it. ;) This beer tastes more citrusy yesterday. Today it's more resinous.
Yeah, it's really fruity and really resiny too. It seems to change a lot based on what it's blended with. I was blown away at how resiny my last IPA was - Equinox blended with Columbus. Nice hop though.
Post by: blatz on December 15, 2015, 01:43:39 AM
Post by: Wort-H.O.G. on December 15, 2015, 01:45:59 AM
Looks good. It may well come into its own in a week or two, when the Citra chills out a bit. I've used Equinox solo in APA and AIPA, and with citrusy and piney hops like Centennial and Columbus. I've kind of veered away from more than one fruity hop in a beer lately.
I've been digging Citra lately. I think Galaxy or cents would have been better with the Citra and Amarillo. Or simcoe or Columbus with the Equinox and Amarillo. I'm still trying to figure Equinox out. I like it, but it almost tastes differently every day. Kinda mosaic-esque, only I like it. ;) This beer tastes more citrusy yesterday. Today it's more resinous.
My last one was centennial, cascade, Amarillo and Citra.......great combo that really had a lot of good going on.
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Post by: duboman on December 15, 2015, 02:09:04 AM
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Post by: fmader on December 15, 2015, 02:10:39 AM
Post by: duboman on December 15, 2015, 02:18:39 AM
That looks fun! Excellent contrasting head and body.Thanks! Super tasty on a chilly day
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Post by: HoosierBrew on December 15, 2015, 01:03:45 PM
Post by: duboman on December 15, 2015, 01:08:10 PM
Foam is excellent on that, Gary. Looks great !Thanks John, took a long time to figure that part of the recipe out!
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Post by: coolman26 on December 16, 2015, 12:31:31 AM
IPA
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Post by: fmader on December 16, 2015, 12:33:27 AM
Post by: HoosierBrew on December 16, 2015, 12:34:53 AM
Post by: coolman26 on December 16, 2015, 12:38:19 AM
Saison split batch waiting on carbonation
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Post by: klickitat jim on December 16, 2015, 01:23:22 AM
This and a similar Munich Helles got shipped today to the 3 Wisemen for feedback. Looking forward to that.
(http://images.tapatalk-cdn.com/15/12/15/81e20bff0726b9a4f756752ad9935ef4.jpg)
Post by: HoosierBrew on December 16, 2015, 01:29:37 AM
Post by: AmandaK on December 16, 2015, 03:00:18 AM
(http://images.tapatalk-cdn.com/15/12/15/e94fec92e64e2fa749e95d6ca4406da8.jpg)
A saison dosed with dregs from a 5 year vertical of Boulevard's Saison-Brett, our "KCBM Board Brew" of 2015. :) What a great brew day that was.
Post by: beersk on December 16, 2015, 03:52:15 AM
The protein rested, Hochkurz stepped, pre-boil acidified, high krausen pitched, Marshall/Kai/Narziss fermented Helles Exportbier.Jim, what was your procedure for the high krausen pitch? Fresh vial into 1qt starter, shaken to hell and back, and pitched the next day at below 50F? I'm a'scurrd to try that method with a laaaaaguh.
This and a similar Munich Helles got shipped today to the 3 Wisemen for feedback. Looking forward to that.
(http://images.tapatalk-cdn.com/15/12/15/81e20bff0726b9a4f756752ad9935ef4.jpg)
Very nice looking beer, by the way. How do you feel it stacks up against what you recall having German beers on tap (if you've had them, that is)?
Post by: tonyccopeland on December 16, 2015, 04:25:24 AM
-Tony
Post by: PORTERHAUS on December 16, 2015, 05:38:25 AM
Seriously some good looking brews.
Post by: erockrph on December 16, 2015, 06:34:26 AM
Oh you guys are drinking tonight too? :)I love your custom glassware, Amanda!
(http://images.tapatalk-cdn.com/15/12/15/e94fec92e64e2fa749e95d6ca4406da8.jpg)
A saison dosed with dregs from a 5 year vertical of Boulevard's Saison-Brett, our "KCBM Board Brew" of 2015. :) What a great brew day that was.
Post by: klickitat jim on December 16, 2015, 07:26:22 AM
I can my starter wort, so I always have it ready. On the night before lager day I place the jar/s of canned wort in my fermentation chamber to get them to 52F. Morning of brew day I make my starters, 2 1L per batch with lagers. They are oxygenated not shaken not stirred. In 12 hours they are well into log phase and resching high krausen. The whole shebang goes in, yup 2 liters! No concernThe protein rested, Hochkurz stepped, pre-boil acidified, high krausen pitched, Marshall/Kai/Narziss fermented Helles Exportbier.Jim, what was your procedure for the high krausen pitch? Fresh vial into 1qt starter, shaken to hell and back, and pitched the next day at below 50F? I'm a'scurrd to try that method with a laaaaaguh.
This and a similar Munich Helles got shipped today to the 3 Wisemen for feedback. Looking forward to that.
(http://images.tapatalk-cdn.com/15/12/15/81e20bff0726b9a4f756752ad9935ef4.jpg)
Very nice looking beer, by the way. How do you feel it stacks up against what you recall having German beers on tap (if you've had them, that is)?
Post by: coolman26 on December 16, 2015, 12:17:54 PM
I can my starter wort, so I always have it ready. On the night before lager day I place the jar/s of canned wort in my fermentation chamber to get them to 52F. Morning of brew day I make my starters, 2 1L per batch with lagers. They are oxygenated not shaken not stirred. In 12 hours they are well into log phase and resching high krausen. The whole shebang goes in, yup 2 liters! No concern
[/quote]
I'm moving to this process. I'm going to start pitching my whole starter at HK. I feel that I've been letting my pitches go too long and I've seen improvement in my beers since changing to this.
Post by: klickitat jim on December 16, 2015, 12:41:06 PM
I can my starter wort, so I always have it ready. On the night before lager day I place the jar/s of canned wort in my fermentation chamber to get them to 52F. Morning of brew day I make my starters, 2 1L per batch with lagers. They are oxygenated not shaken not stirred. In 12 hours they are well into log phase and resching high krausen. The whole shebang goes in, yup 2 liters! No concern
I'm moving to this process. I'm going to start pitching my whole starter at HK. I feel that I've been letting my pitches go too long and I've seen improvement in my beers since changing to this.
[/quote]
I use one 1200ml for ales, two 1000ml for lagers. I haven't tried just one for lagers yet. I imagine it would work but Im having great sucess so why mess with it? My ale starters take 8hrs at room temp, the lager starters take 12 at 52º.
Post by: beersk on December 16, 2015, 01:29:38 PM
Post by: klickitat jim on December 16, 2015, 02:17:27 PM
Thanks, Jim. I'm still a bit nervous to try that with lagers and that's what I mostly brew. It's hard to change up a process when you like the results. All I do is step up starters for the first pitch from a new crop, then subsequent generations are repitches from slurry.I had my doubts and flavor carryover concerns, but I wouldn't do it any other way now. In fact if I had slurry to pitch from I would still only use a 100ml of thin slurry and do a high krausen starter.
Post by: beersk on December 16, 2015, 03:45:45 PM
Post by: Wort-H.O.G. on December 16, 2015, 10:24:35 PM
(http://images.tapatalk-cdn.com/15/12/16/102ab05383401fecf9ccda673fcb6eca.jpg)
(http://images.tapatalk-cdn.com/15/12/16/cfd8719447f3414cdd4f845231dd677c.jpg)
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Post by: HoosierBrew on December 16, 2015, 10:36:22 PM
Post by: Wort-H.O.G. on December 16, 2015, 10:38:38 PM
Looks great. What's your impression so far, in general and dropping pH in kettle vs just mashing at low pH for your lagers ? Hoping to brew mine soon.
so same as my pils, the mash 5.45-5.5 PH and drop to around 5.1 works well. this beer is just settling in, and my comments about water profile of yellow full a little different now. I still think i will go back to balanced, however its nice with the kolsch malt in there.
EDIT: FWIW, the kolsch malt isn't the silver bullet..just as likely to get there with vienna or even a little carahell (thats my next version)
Post by: HoosierBrew on December 16, 2015, 10:41:12 PM
Looks great. What's your impression so far, in general and dropping pH in kettle vs just mashing at low pH for your lagers ? Hoping to brew mine soon.
so same as my pils, the mash 5.45-5.5 PH and drop to around 5.1 works well. this beer is just settling in, and my comments about water profile of yellow full a little different now. I still think i will go back to balanced, however its nice with the kolsch malt in there.
Cool. Sounds good. I've got some kolsch malt now, so gonna do a kolsch and a helles.
Post by: HoosierBrew on December 16, 2015, 11:07:18 PM
Post by: Wort-H.O.G. on December 16, 2015, 11:19:24 PM
Ken - also, did you lower with lactic? If so, any flavor impact? I was debating using phosphoric to be safe.
Pretty sure it was 3- 4ml lactic- no issues at less than .5ml per lb. grist.
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Post by: HoosierBrew on December 16, 2015, 11:22:56 PM
Ken - also, did you lower with lactic? If so, any flavor impact? I was debating using phosphoric to be safe.
Pretty sure it was 3- 4ml lactic- no issues at less than .5ml per lb. grist.
I must've micalc'd. I calculated ~ 8 ml for 5 gals. I did see the .5ml limit. Better recheck my figures. Anyway, thanks !
Post by: Wort-H.O.G. on December 16, 2015, 11:27:37 PM
Ken - also, did you lower with lactic? If so, any flavor impact? I was debating using phosphoric to be safe.
Pretty sure it was 3- 4ml lactic- no issues at less than .5ml per lb. grist.
I must've micalc'd. I calculated ~ 8 ml for 5 gals. I did see the .5ml limit. Better recheck my figures. Anyway, thanks !
Don't have access right now- but just put salts into mash water to get my 5.4-5.5ph then lactic in kettle.
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Post by: HoosierBrew on December 16, 2015, 11:29:02 PM
Ken - also, did you lower with lactic? If so, any flavor impact? I was debating using phosphoric to be safe.
Pretty sure it was 3- 4ml lactic- no issues at less than .5ml per lb. grist.
I must've micalc'd. I calculated ~ 8 ml for 5 gals. I did see the .5ml limit. Better recheck my figures. Anyway, thanks !
Don't have access right now- but just put salts into mash water to get my 5.4-5.5ph then lactic in kettle.
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Cool. Thanks again.
Post by: Wort-H.O.G. on December 16, 2015, 11:34:39 PM
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Post by: Wort-H.O.G. on December 17, 2015, 12:08:43 AM
Post by: klickitat jim on December 17, 2015, 12:13:02 AM
Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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Post by: Wort-H.O.G. on December 17, 2015, 12:15:45 AM
Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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but i think this only works in the mash. in the kettle its not the same buffering that occurs with the grain.
Post by: Wort-H.O.G. on December 17, 2015, 12:24:31 AM
(http://images.tapatalk-cdn.com/15/12/16/ad17ac1357a33cd5389a7cf8ef8f641b.jpg)
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Post by: HoosierBrew on December 17, 2015, 12:29:17 AM
Post by: Wort-H.O.G. on December 17, 2015, 12:33:05 AM
Not weird, I'm the same - I'm a glass collector like you. That's a good point about not having the buffering capacity of the grain. Those mash calcs might not transfer very accurately to boil adjustment.
cool i have peeps like me out there!
yeah, calcs should only work based upon grist and buffering capactiy, salts, and water. once its just wort, its all together different.
Post by: klickitat jim on December 17, 2015, 12:50:48 AM
Please dont tell my wort that... lol. Ive done it all the way out to finished beer. It works. I was amazed at first but when you think about it, its about whats in the wort not the physical grain itself. The buffering we are working with is in the liquid.Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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but i think this only works in the mash. in the kettle its not the same buffering that occurs with the grain.
Post by: Wort-H.O.G. on December 17, 2015, 01:04:30 AM
Please dont tell my wort that... lol. Ive done it all the way out to finished beer. It works. I was amazed at first but when you think about it, its about whats in the wort not the physical grain itself. The buffering we are working with is in the liquid.Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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but i think this only works in the mash. in the kettle its not the same buffering that occurs with the grain.
So I'm going to say no, it's not the same. I haven't been able to replicate predicted ph drop in bru'nwater for mash vs.whats happening in wort. It's taking less latic to drop wort ph vs ph in mash.
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Post by: klickitat jim on December 17, 2015, 01:16:28 AM
Thats a good thing. Better than needing more.Please dont tell my wort that... lol. Ive done it all the way out to finished beer. It works. I was amazed at first but when you think about it, its about whats in the wort not the physical grain itself. The buffering we are working with is in the liquid.Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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but i think this only works in the mash. in the kettle its not the same buffering that occurs with the grain.
So I'm going to say no, it's not the same. I haven't been able to replicate predicted ph drop in bru'nwater for mash vs.whats happening in wort. It's taking less latic to drop wort ph vs ph in mash.
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My figures are just a middle average of Kai's figures. When I say .175 he is saying .125-.210ml per pound. He also isnt saying its a carry through necessarily. His figures are for the mash. I was trying to find figures that would work for final beer adjustment, and Kai's numbers are about all that's out there. I found that there must be some connection because they work for me as a ballpark estimate. As always, YMMV
Out of curiosity, how much grain was in your batch? And how much lactic did it take for how much ph drop?
Post by: Wort-H.O.G. on December 17, 2015, 01:55:50 AM
Thats a good thing. Better than needing more.Please dont tell my wort that... lol. Ive done it all the way out to finished beer. It works. I was amazed at first but when you think about it, its about whats in the wort not the physical grain itself. The buffering we are working with is in the liquid.Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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but i think this only works in the mash. in the kettle its not the same buffering that occurs with the grain.
So I'm going to say no, it's not the same. I haven't been able to replicate predicted ph drop in bru'nwater for mash vs.whats happening in wort. It's taking less latic to drop wort ph vs ph in mash.
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My figures are just a middle average of Kai's figures. When I say .175 he is saying .125-.210ml per pound. He also isnt saying its a carry through necessarily. His figures are for the mash. I was trying to find figures that would work for final beer adjustment, and Kai's numbers are about all that's out there. I found that there must be some connection because they work for me as a ballpark estimate. As always, YMMV
Out of curiosity, how much grain was in your batch? And how much lactic did it take for how much ph drop?
10.5#. 5.4 mash ph, 2ml lactic is sparge water, then 2ml in kettle to get 5.15ph
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Post by: klickitat jim on December 17, 2015, 02:20:56 AM
Post by: Wort-H.O.G. on December 17, 2015, 02:38:10 AM
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Post by: klickitat jim on December 17, 2015, 02:44:01 AM
Post by: JT on December 17, 2015, 03:20:26 AM
Crazy. No clue how we could be seeing so much differenceKen is using 100% RO. Aren't you using your tap?
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Post by: klickitat jim on December 17, 2015, 03:54:39 AM
But assuming our wort composition was relatively similar at the end of the mash... would my water still have that much buffering? More than the grain has? That can't be it, doesnt seem like. Maybe a little but not 3 times as much.
Post by: JT on December 17, 2015, 05:01:19 AM
Yup.IME using both RO and my tap, I use a LOT more acid in my tap water than I ever needed in RO. In fact I'd almost always overshoot my pH using RO and go too low, using about a third as much acid. Granted this was always in the mash, but it made a big difference (for me) there.
But assuming our wort composition was relatively similar at the end of the mash... would my water still have that much buffering? More than the grain has? That can't be it, doesnt seem like. Maybe a little but not 3 times as much.
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Post by: Wort-H.O.G. on December 17, 2015, 01:00:07 PM
we need a new thread for this- gumming up this thread Pics of Recent Beers.
Post by: beersk on December 17, 2015, 04:29:42 PM
probably not that far off.my RO water is more acidic (carbonic acid) and brunwater says PH 5.6, I will get around 5.4 without any acid addition. so while you are adding acid up front in mash to get 5.4-5.5, I'm not needing that.Agreed. I'd like to have some kind of formula for dropping the pH in the kettle with 85% Phosphoric acid. I acidify the mash with it to 5.3-5.5 range, depending on style, but would like to also drop it in the kettle. I still refuse to buy a pH meter.
we need a new thread for this- gumming up this thread Pics of Recent Beers.
Post by: Wort-H.O.G. on December 17, 2015, 09:19:57 PM
(http://images.tapatalk-cdn.com/15/12/17/520497092b201eeda82c5296a036e9d2.jpg)
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Post by: pete b on December 17, 2015, 09:36:18 PM
My very young and fresh wit.Great looking beer and glass. Dig the gold wheat.
(http://images.tapatalk-cdn.com/15/12/17/520497092b201eeda82c5296a036e9d2.jpg)
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Post by: Wort-H.O.G. on December 17, 2015, 09:37:31 PM
My very young and fresh wit.Great looking beer and glass. Dig the gold wheat.
(http://images.tapatalk-cdn.com/15/12/17/520497092b201eeda82c5296a036e9d2.jpg)
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my troops bought that for me as a departing gift from Germany.
Post by: coolman26 on December 17, 2015, 10:59:36 PM
3 day old Kolsch
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Post by: HoosierBrew on December 17, 2015, 11:06:55 PM
Post by: coolman26 on December 17, 2015, 11:14:48 PM
Post by: HoosierBrew on December 17, 2015, 11:34:21 PM
Made the Kolsch and split with Giga Yeast 021 and WLP029. I'm really liking the 021, the 029 just OK.
That's how I feel about 029 for kolsch - it's just ok. Love 2565, need to try the Giga.
Post by: beersk on December 18, 2015, 03:25:27 PM
(http://s27.postimg.org/kvjgxtnmr/20151214_195621.jpg) (http://postimage.org/)
(http://postimage.org/)
Post by: blatz on December 18, 2015, 03:27:04 PM
Post by: HoosierBrew on December 18, 2015, 03:38:51 PM
Post by: Wort-H.O.G. on December 18, 2015, 06:08:52 PM
Dortmunder that's a little too Munich-y. Has 22% Munich 8L in it...probably cut back a little next time. Still quite tasty though. Sadly, it does not have "it".
(http://s27.postimg.org/kvjgxtnmr/20151214_195621.jpg) (http://postimage.org/)
(http://postimage.org/)
looks great-could go for a dort....think I will do that at Happy hour 8)
Post by: beersk on December 18, 2015, 06:47:51 PM
Post by: atodd on December 18, 2015, 06:56:10 PM
(https://lh3.googleusercontent.com/OtRUU9_wBU18v_xiKlFeAU_bOXyVisln7ZlnU8xZqPnPOidLpu5KglV5T1L6vBdN8oCNN_fUxszn=w219-h389-no)
Post by: Wort-H.O.G. on December 18, 2015, 06:57:54 PM
My first attempt at a Munich Dunkel and first lager.
(https://lh3.googleusercontent.com/OtRUU9_wBU18v_xiKlFeAU_bOXyVisln7ZlnU8xZqPnPOidLpu5KglV5T1L6vBdN8oCNN_fUxszn=w219-h389-no)
looks nice- hows it taste to you?
Post by: beersk on December 18, 2015, 06:58:16 PM
EDIT: That's funny, Ken asked the same question about taste. :)
Post by: atodd on December 18, 2015, 08:16:41 PM
Nice work. How do you feel it tastes for your first lager? My first was okay, but I definitely didn't brew it as well as I do nowadays.
EDIT: That's funny, Ken asked the same question about taste. :)
It is passable but isn't as good as what I had in Germany last summer which I will chalk up to process. It is 98% Munich 2 and 2% Carafa 2. I had a few brain cramps brewing and my mash PH was 5.2 opposed to the targeted 5.5. I will be brewing V2 of this is a few weeks once my Helles is complete.
Post by: beersk on December 18, 2015, 08:20:05 PM
Post by: beersk on December 19, 2015, 12:45:27 AM
(http://s11.postimg.org/da9bqen77/20151218_165955_LLS.jpg) (http://postimage.org/)
(http://postimage.org/)
Post by: jtoots on December 19, 2015, 01:47:54 PM
Another shot of my "Dortmunder", that, personally, I think is a bit too malty for the style.
Sweet glass!
Post by: beersk on December 19, 2015, 11:21:28 PM
Thanks! Great brewery tour. New Glarus is one of my favorite US breweries.Another shot of my "Dortmunder", that, personally, I think is a bit too malty for the style.
Sweet glass!
Post by: BrewBama on December 20, 2015, 08:18:48 PM
Post by: jtoots on December 21, 2015, 01:40:36 PM
Here's my take on a German Alt I tapped yesterday
oh man that looks tasty. one of my favorites is Long Trail Ale, which looks a lot like this. it's on my bucket list to replicate that one.
Post by: Village Taphouse on December 23, 2015, 11:59:59 PM
(http://oi67.tinypic.com/154aj55.jpg)
Post by: jeffy on December 24, 2015, 12:13:20 AM
My first Dunkel in 16+ years of brewing. Absolutely delicious... click to enlarge.
(http://oi67.tinypic.com/154aj55.jpg)
I need a "click to drink" button. That looks delicious.
Post by: Frankenbrew on December 24, 2015, 12:20:36 AM
My first Dunkel in 16+ years of brewing. Absolutely delicious... click to enlarge.
(http://oi67.tinypic.com/154aj55.jpg)
I need a "click to drink" button. That looks delicious.
A gorgeous looking beer!
Post by: HoosierBrew on December 24, 2015, 12:55:57 AM
Post by: deathlylost on December 24, 2015, 05:34:32 AM
My first Dunkel in 16+ years of brewing. Absolutely delicious... click to enlarge.
(http://oi67.tinypic.com/154aj55.jpg)
I need a "click to drink" button. That looks delicious.
I second that. I love dunkels. That looks amazing.
Post by: euge on December 24, 2015, 12:47:50 PM
Post by: coolman26 on December 24, 2015, 10:42:29 PM
Christmas Saison with wlp565
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Post by: 69franx on December 25, 2015, 03:52:34 AM
Post by: HoosierBrew on December 25, 2015, 03:58:37 AM
(http://images.tapatalk-cdn.com/15/12/24/72420ca9c70d62c6378b2c1f8bf3bf0e.jpg)
Christmas Saison with wlp565
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That's a nice looking saison. 565 is good stuff.
Post by: coolman26 on December 25, 2015, 01:15:34 PM
Post by: brewinhard on December 25, 2015, 07:17:30 PM
I split the batch with 565, GY018, and 530. The GY018 is really good too. It is right there with the 565. I'm having a hard time deciding which one I like better.
Send'em to me! I'll let you know. ;D
Post by: atodd on December 25, 2015, 09:06:03 PM
My first Dunkel in 16+ years of brewing. Absolutely delicious... click to enlarge.
(http://oi67.tinypic.com/154aj55.jpg)
I need a "click to drink" button. That looks delicious.
I second that. I love dunkels. That looks amazing.
That looks great!
Post by: 7ersen on December 26, 2015, 08:10:31 AM
BrewDog Punk IPA clone, brewed 23th of December. OG 1.058, FG hopefully 1.011
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Post by: mharding73 on December 27, 2015, 05:52:16 AM
(http://images.tapatalk-cdn.com/15/12/26/6868b1e4fc847cdbded5a4010cb5e94c.jpg)
Hard to get a good pic.
Post by: coolman26 on December 31, 2015, 09:09:33 PM
That caps another year. Happy New Year!
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Post by: narcout on January 02, 2016, 02:43:23 AM
(http://i240.photobucket.com/albums/ff164/narcout/IMG_4818.jpg) (http://s240.photobucket.com/user/narcout/media/IMG_4818.jpg.html)
(http://i240.photobucket.com/albums/ff164/narcout/IMG_4821.jpg) (http://s240.photobucket.com/user/narcout/media/IMG_4821.jpg.html)
Post by: HoosierBrew on January 02, 2016, 02:55:48 AM
Post by: 2brew559 on January 02, 2016, 07:57:49 AM
My Amber and Oatmeal Stout
I Cold Crash
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Post by: deathlylost on January 02, 2016, 05:58:22 PM
Post by: 123simplefix on January 05, 2016, 07:19:42 PM
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Post by: Wort-H.O.G. on January 05, 2016, 11:49:01 PM
(http://images.tapatalk-cdn.com/16/01/05/eea33863fcb873c39c9b0246a5232760.jpg)
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Post by: HoosierBrew on January 05, 2016, 11:54:01 PM
Post by: Wort-H.O.G. on January 05, 2016, 11:55:34 PM
Awesome, Ken. Looks like you nailed it !
Even a monkey can follow directions
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Post by: HoosierBrew on January 05, 2016, 11:58:30 PM
Awesome, Ken. Looks like you nailed it !
Even a monkey can follow directions
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I've had your beers. You're an excellent ape. ;)
Post by: Wort-H.O.G. on January 06, 2016, 12:00:25 AM
Awesome, Ken. Looks like you nailed it !
Even a monkey can follow directions
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I've had your beers. You're an excellent ape. ;)
Must be the opposable thumb
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Post by: HoosierBrew on January 06, 2016, 12:02:22 AM
Post by: beersk on January 06, 2016, 12:06:11 AM
This is the last pour of my black IPA. So f*cking good. And I RARELY say that about my own beers, sadly.
(http://s14.postimg.org/wn2sik2q9/20160105_175008_LLS.jpg) (http://postimage.org/)
free image host (http://postimage.org/)
Post by: Wort-H.O.G. on January 06, 2016, 12:08:40 AM
Stroke those egos, fellas! ;) Beers look great!
This is the last pour of my black IPA. So f*cking good. And I RARELY say that about my own beers, sadly.
(http://s14.postimg.org/wn2sik2q9/20160105_175008_LLS.jpg) (http://postimage.org/)
free image host (http://postimage.org/)
Love black IPA....and got to love a beer that defies gravity
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Post by: HoosierBrew on January 06, 2016, 12:18:38 AM
Post by: coolman26 on January 06, 2016, 02:16:18 AM
This is Hoosierbrew ( Jon's) cream ale recipe. Absolutely fantastic and everyone loved it over the holidays.
(http://images.tapatalk-cdn.com/16/01/05/eea33863fcb873c39c9b0246a5232760.jpg)
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Sure is Purdy, I want to make some!
Post by: PORTERHAUS on January 06, 2016, 02:50:31 AM
(https://uploads.tapatalk-cdn.com/20160102/3e53c7891a798e5ddf43b4b074f173bc.jpg)
My Amber and Oatmeal Stout
I Cold Crash
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If that is a cell phone pic, mad props...that's a nice shot.
Post by: 2brew559 on January 06, 2016, 02:55:06 AM
(https://uploads.tapatalk-cdn.com/20160102/3e53c7891a798e5ddf43b4b074f173bc.jpg)
My Amber and Oatmeal Stout
I Cold Crash
Sent from my Nexus 6 using Tapatalk
If that is a cell phone pic, mad props...that's a nice shot.
Yup...nexus 6.. My 1st amber and Oatmeal stout recipes as well as my 1st time kegging!
I'm hooked on Kegging now..no more bottles for me..lol
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Post by: Wort-H.O.G. on January 06, 2016, 06:27:43 PM
Stroke those egos, fellas! ;) Beers look great!
This is the last pour of my black IPA. So f*cking good. And I RARELY say that about my own beers, sadly.
(http://s14.postimg.org/wn2sik2q9/20160105_175008_LLS.jpg) (http://postimage.org/)
free image host (http://postimage.org/)
Love black IPA....and got to love a beer that defies gravity
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thinking out loud..you guys think a schwarzbier recipe hopped up would make a good black IPA?
Post by: beersk on January 06, 2016, 07:55:25 PM
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
Post by: Wort-H.O.G. on January 07, 2016, 12:15:57 AM
Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Post by: 2brew559 on January 07, 2016, 03:30:09 AM
Yea yea..I mean beer you frakurs..
Hmm...never that style of beer..are they good???
Might have to make one...any suggestions..??
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Post by: beersk on January 07, 2016, 02:07:17 PM
That sounds pretty nice. Makes me want a schwarzbier now as well.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Post by: The Beerery on January 07, 2016, 02:09:36 PM
Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
Post by: Wort-H.O.G. on January 07, 2016, 02:12:31 PM
Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
Sent from my iPad using Tapatalk
Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
2oz dark wheat-rest carafa....call it whatever.
Post by: beersk on January 07, 2016, 02:24:57 PM
True, but there's NO WAY that Monschoff is just pilsner and carafa III.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
Sent from my iPad using Tapatalk
Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
Post by: The Beerery on January 07, 2016, 02:29:32 PM
True, but there's NO WAY that Monschoff is just pilsner and carafa III.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
Sent from my iPad using Tapatalk
Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
You'd be surprised.
Post by: beersk on January 08, 2016, 05:23:07 PM
Yes, I'd be VERY surprised if it didn't ;)True, but there's NO WAY that Monschoff is just pilsner and carafa III.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
Sent from my iPad using Tapatalk
Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
You'd be surprised.
Post by: ccfoo242 on January 08, 2016, 06:52:14 PM
(https://uploads.tapatalk-cdn.com/20160102/3e53c7891a798e5ddf43b4b074f173bc.jpg)
My Amber and Oatmeal Stout
I Cold Crash
Sent from my Nexus 6 using Tapatalk
That's a lovely shade of amber.
Post by: 2brew559 on January 08, 2016, 06:54:03 PM
(https://uploads.tapatalk-cdn.com/20160102/3e53c7891a798e5ddf43b4b074f173bc.jpg)
My Amber and Oatmeal Stout
I Cold Crash
Sent from my Nexus 6 using Tapatalk
That's a lovely shade of amber.
Same one Amber (https://uploads.tapatalk-cdn.com/20160108/0dd9b213bf604f63322ccf736633e619.jpg)
Thanks!
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Post by: Wort-H.O.G. on January 08, 2016, 10:59:29 PM
Yes, I'd be VERY surprised if it didn't ;)True, but there's NO WAY that Monschoff is just pilsner and carafa III.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
Sent from my iPad using Tapatalk
Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
You'd be surprised.
and you may be surprised how authentic and how good this schwarzbier tastes.....very dry, and the carafa II and midnight wheat provide great color, without any harsh roast or bitterness and no indication of wheat. the light munich is really nice with the pils grist. 28Ibu is how i brew it and its spot on IMO.
Post by: beersk on January 09, 2016, 01:08:55 AM
Post by: The Beerery on January 09, 2016, 02:32:32 AM
Yes, I'd be VERY surprised if it didn't ;)True, but there's NO WAY that Monschoff is just pilsner and carafa III.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
Sent from my iPad using Tapatalk
Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
You'd be surprised.
and you may be surprised how authentic and how good this schwarzbier tastes.....very dry, and the carafa II and midnight wheat provide great color, without any harsh roast or bitterness and no indication of wheat. the light munich is really nice with the pils grist. 28Ibu is how i brew it and its spot on IMO.
More authentic then a helles brewed with a kolsch yeast? ;D
Post by: Wort-H.O.G. on January 09, 2016, 02:35:33 AM
Edit: and our token troll has nothing...crickets.
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Post by: narcout on January 09, 2016, 10:05:54 PM
Thanks.
No Decoctions, I step mash.
Brewer: The Beerery
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 8.26 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.053 SG
Estimated Color: 7.8 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 10.5 oz Vienna Malt (3.5 SRM) Grain 1 64.0 %
3 lbs 3.9 oz Munich Malt (Hoepfner) (9.0 SRM) Grain 2 24.0 %
1 lbs 1.3 oz Chit malt (1.7 SRM) Grain 3 8.0 %
8.7 oz Melanoidin (20.0 SRM) Grain 4 4.0 %
0.65 oz Hallertau Magnum [12.20 %] - Boil 60.0 m Hop 5 25.0 IBUs
2.0 pkg German Lager (White Labs #WLP830) Yeast 6 -
Mash Schedule: Schells
Total Grain Weight: 13 lbs 8.5 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 10.38 gal of water at 152.0 F 145.0 F 30 min
Saccharification Heat to 158.0 F over 10 min 158.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Prost!
I just tapped a keg of this beer, and it is damn tasty.
I don't know if it's the chit or the step mash or what, but it pours with a really dense head; the flavor is grainy and malty; and the finish is really dry (maybe too dry) despite having an FG of 1.012.
Post by: duboman on January 10, 2016, 12:13:25 AM
A little reading, some playoff football and my ESB, life is good!
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Post by: HoosierBrew on January 10, 2016, 12:16:37 AM
Post by: duboman on January 10, 2016, 01:40:49 AM
That's a beauty, Gary. Looks great !Thanks Jon, help on this forum got it where I wanted it! Another testimant to this great place
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Post by: beersk on January 10, 2016, 04:12:06 AM
Post by: coolman26 on January 10, 2016, 03:53:33 PM
This Kolsch with Giga 021 is fantastic. Every now and then you get a batch you can't stop drinking, this is it. I see a summer filled with this beer.
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Post by: duboman on January 10, 2016, 03:55:23 PM
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Post by: HoosierBrew on January 10, 2016, 03:57:07 PM
Post by: coolman26 on January 10, 2016, 04:11:04 PM
Isn't the Giga 021 more similar to 2565 than 029 (in other words, has kolsch character) ? And how hard is it to clear ? BTW, nice looking beer.
Yes it is, and flavor is way better than 029 IMO. I pulled this 750ml off the keg before I added gelatin on Friday night. It is similar to 2565 in that it keeps a bit of haze. Taste is similar to the 2565 smoothness and wine like flavor. I turned it down in primary to 35 for 2 weeks before I kegged. We will see early this week how bright it is after the gelatin.
Post by: HoosierBrew on January 10, 2016, 04:16:29 PM
Isn't the Giga 021 more similar to 2565 than 029 (in other words, has kolsch character) ? And how hard is it to clear ? BTW, nice looking beer.
Yes it is, and flavor is way better than 029 IMO. I pulled this 750ml off the keg before I added gelatin on Friday night. It is similar to 2565 in that it keeps a bit of haze. Taste is similar to the 2565 smoothness and wine like flavor. I turned it down in primary to 35 for 2 weeks before I kegged. We will see early this week how bright it is after the gelatin.
Awesome - thanks for the good info. I much prefer 2565 for its white grape/vinous character and it sounds like 021 is similar in that regard. I can deal with it taking a little while to clear if it gives me the beer I want. Sounds like I need to try this and their saison strain, too (heard good things about it, too).
Post by: coolman26 on January 10, 2016, 04:28:02 PM
Post by: tommymorris on January 10, 2016, 04:38:12 PM
It looks pretty bright pregelatin.Isn't the Giga 021 more similar to 2565 than 029 (in other words, has kolsch character) ? And how hard is it to clear ? BTW, nice looking beer.
Yes it is, and flavor is way better than 029 IMO. I pulled this 750ml off the keg before I added gelatin on Friday night. It is similar to 2565 in that it keeps a bit of haze. Taste is similar to the 2565 smoothness and wine like flavor. I turned it down in primary to 35 for 2 weeks before I kegged. We will see early this week how bright it is after the gelatin.
Post by: Wort-H.O.G. on January 12, 2016, 01:27:20 AM
(http://images.tapatalk-cdn.com/16/01/11/307000ae630b2bf6004827c2c379ca32.jpg)
(http://images.tapatalk-cdn.com/16/01/11/b6910516249b2de26cae8e155eaba8ea.jpg)
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Post by: HoosierBrew on January 12, 2016, 01:33:01 AM
Post by: Wort-H.O.G. on January 12, 2016, 01:48:11 AM
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Post by: beersk on January 12, 2016, 02:48:26 AM
Post by: Wort-H.O.G. on January 12, 2016, 02:53:58 AM
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Post by: beersk on January 12, 2016, 03:23:24 AM
Post by: fmader on January 12, 2016, 04:10:05 AM
This is a Barleywine that I brewed last February. It was tapped right after Thanksgiving. It's finally clearing up since its been chilled.
Post by: HoosierBrew on January 12, 2016, 01:33:52 PM
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsyr3nnfk7.jpeg)
This is a Barleywine that I brewed last February. It was tapped right after Thanksgiving. It's finally clearing up since its been chilled.
Looks awesome. I'm pretty sure that's good at a year old.
Post by: dannyjed on January 12, 2016, 01:37:38 PM
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsyr3nnfk7.jpeg)Lookin' good! I just had a vertical tasting of my 4, 3, 2, and 1 year Barleywines at a club brew day. Most people liked the 4 year old version.
This is a Barleywine that I brewed last February. It was tapped right after Thanksgiving. It's finally clearing up since its been chilled.
Post by: fmader on January 12, 2016, 01:57:07 PM
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsyr3nnfk7.jpeg)
This is a Barleywine that I brewed last February. It was tapped right after Thanksgiving. It's finally clearing up since its been chilled.
Looks awesome. I'm pretty sure that's good at a year old.
It's decent. The previous year's was much better. This one finished pretty high and it is very sweet. Half pints are about the limit. It tastes good, but the drinkability is lacking. It's strange because the malt bill and yeast was exactly the same as the year before. The inly thing changed in the entire process was the hops. In fact, the temp controller malfunctioned the year before and it dropped to 49 degrees for anout 24 hours and still finished dryer lol.
I got the yeast rock n rollin in the background for this year's "aged" beer - RIS
Post by: fmader on January 12, 2016, 02:19:49 PM
[/quote]
Lookin' good! I just had a vertical tasting of my 4, 3, 2, and 1 year Barleywines at a club brew day. Most people liked the 4 year old version.
[/quote]
I'm jealous! I want a 4 year old BW!
Post by: coolman26 on January 12, 2016, 10:49:12 PM
Post by: fmader on January 12, 2016, 11:37:32 PM
A style I've never brewed. A style I never buy really. Looks good, I just had a 6 year old Denny BVIP.
One of my favorite winter time beers.
Post by: coolman26 on January 13, 2016, 02:36:01 PM
I know some say they have issues with wlp029 clearing, but in less than a week actually of cold conditioning and gelatin as it carbed, looks pretty good.
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If people are having problems with 029 clearing, they have other things going on. 029 clears out and leaves a beautifully bright beer every time I've used it. I really like that yeast in the right style. Your beer made me want to lick the screen.
Post by: HoosierBrew on January 13, 2016, 02:37:08 PM
I know some say they have issues with wlp029 clearing, but in less than a week actually of cold conditioning and gelatin as it carbed, looks pretty good.
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If people are having problems with 029 clearing, they have other things going on. 029 clears out and leaves a beautifully bright beer every time I've used it. I really like that yeast in the right style. Your beer made me want to lick the screen.
Yeah, 2565 is the slow one to clear for me. Worth the effort for kolsch though IMO.
Post by: Wort-H.O.G. on January 13, 2016, 02:38:57 PM
I know some say they have issues with wlp029 clearing, but in less than a week actually of cold conditioning and gelatin as it carbed, looks pretty good.
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If people are having problems with 029 clearing, they have other things going on. 029 clears out and leaves a beautifully bright beer every time I've used it. I really like that yeast in the right style. Your beer made me want to lick the screen.
Yeah, 2565 is the slow one to clear for me. Worth the effort for kolsch though IMO.
is that the wyeast equivialnt? do you find it to be different the 029?
Post by: HoosierBrew on January 13, 2016, 02:45:07 PM
I know some say they have issues with wlp029 clearing, but in less than a week actually of cold conditioning and gelatin as it carbed, looks pretty good.
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If people are having problems with 029 clearing, they have other things going on. 029 clears out and leaves a beautifully bright beer every time I've used it. I really like that yeast in the right style. Your beer made me want to lick the screen.
Yeah, 2565 is the slow one to clear for me. Worth the effort for kolsch though IMO.
is that the wyeast equivialnt? do you find it to be different the 029?
No, they're different strains, according to Jamil's/Kris England's chart. Definitely taste different. 029 (Fruh's strain according to the chart) is much cleaner and does clear easily, where 2565 (Weihenstephan strain, maybe Paffgen's strain per the chart) has the white grape/vinous quality that I love in kolsch but takes longer to clear.
http://www.mrmalty.com/yeast.htm
Post by: coolman26 on January 16, 2016, 12:12:49 AM
Giga 021 Kolsch after gelatin. Results amaze me with this. Gelatine made me a believer.
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Post by: HoosierBrew on January 16, 2016, 12:16:31 AM
(http://uploads.tapatalk-cdn.com/20160116/f1f9997c3a39cf49f1c9bafe709e48a0.jpg)
Giga 021 Kolsch after gelatin. Results amaze me with this. Gelatine made me a believer.
Dude, that's a beautiful beer. I really need to try that strain, as a 2565 guy. Cleared out nicely.
Post by: ynotbrusum on January 16, 2016, 02:51:41 AM
(http://uploads.tapatalk-cdn.com/20160116/f1f9997c3a39cf49f1c9bafe709e48a0.jpg)
Giga 021 Kolsch after gelatin. Results amaze me with this. Gelatine made me a believer.
Dude, that's a beautiful beer. I really need to try that strain, as a 2565 guy. Cleared out nicely.
Yea and nice knife set.
Post by: Wort-H.O.G. on January 16, 2016, 03:04:37 AM
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Post by: tommymorris on January 18, 2016, 12:18:54 AM
Best Bitter 2.
This beer is putting bitters into my regular rotation.
Post by: HoosierBrew on January 18, 2016, 12:22:44 AM
Post by: Wort-H.O.G. on January 18, 2016, 11:22:26 PM
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Post by: tommymorris on January 19, 2016, 01:10:27 AM
Nice bitter- what was your hop(s)?I used 20 IBU's Fuggles at 60 and 10 IBU's Brewers Gold at 10. The hops flavor is subtle. The bitterness is nice. Fuggles makes for a mild bitterness.
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Post by: Jflo69rmnp on January 19, 2016, 01:31:29 AM
Red IPA for the Red Team... Too bad they lost...
Post by: 69franx on January 19, 2016, 04:07:22 AM
(http://uploads.tapatalk-cdn.com/20160119/082122912dc1aad257c243ed7ff2261a.jpg)
Post by: duboman on January 20, 2016, 11:00:05 PM
My SN Celebration clone, crystal clear, no gelatin and really tasty!
Edit: took the pic vertically, not sure why the app spotted it sideways...defies all gravity:)
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Post by: tommymorris on January 21, 2016, 12:34:52 AM
(http://uploads.tapatalk-cdn.com/20160120/b3811b5b09edb961df84194f1f2b44fd.jpg)Looks great. I turned my head sideways
My SN Celebration clone, crystal clear, no gelatin and really tasty!
Edit: took the pic vertically, not sure why the app spotted it sideways...defies all gravity:)
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Post by: The Beerery on January 21, 2016, 01:14:52 PM
(http://uploads.tapatalk-cdn.com/20160116/f1f9997c3a39cf49f1c9bafe709e48a0.jpg)
Giga 021 Kolsch after gelatin. Results amaze me with this. Gelatine made me a believer.
Dude, that's a beautiful beer. I really need to try that strain, as a 2565 guy. Cleared out nicely.
Crazy dark for a Kolsch. Have problems with oxidation?
Post by: Wort-H.O.G. on January 21, 2016, 10:19:19 PM
I'm digging it also
(http://uploads.tapatalk-cdn.com/20160121/54b3ae1c365155788e428ff0df607091.jpg)
Nice lacing also
(http://uploads.tapatalk-cdn.com/20160121/c9dd91ba88d5e1c2d56a49edb526462a.jpg)
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Post by: HoosierBrew on January 21, 2016, 10:51:14 PM
Post by: beersk on January 21, 2016, 11:08:34 PM
Post by: deathlylost on January 21, 2016, 11:12:04 PM
Post by: Wort-H.O.G. on January 22, 2016, 12:58:26 AM
Pretty beer, man. Like the glass, too.
its great....even with that damn 2% midnight wheat ::)
Post by: HoosierBrew on January 22, 2016, 01:04:35 AM
Pretty beer, man. Like the glass, too.
its great....even with that damn 2% midnight wheat ::)
Yeah, you'll choke it down. ;)
Post by: fmader on January 23, 2016, 10:53:30 PM
Big Gulp American Porter. After only a week in the keg, it's really starting to shine. This beer is killer. It's starts off with a robust creamy mouthfeel that quickly transitions to being relatively dry. Then the 0 minute cascades and centennials pop! I might just enter this one into the NHC.
Post by: HoosierBrew on January 23, 2016, 11:04:09 PM
Post by: fmader on January 23, 2016, 11:07:54 PM
That looks good, Frank. Really satisfying beer this time of year. My American stout just kicked and I miss it already.
The hops are punching through a bit more now. I still think a slight increase would do it well, but I can't complain with it. The 7% flaked barley adds a very nice touch too.
Post by: charles1968 on January 23, 2016, 11:22:06 PM
(http://i65.tinypic.com/2poe8uf.jpg)
Post by: Frankenbrew on January 23, 2016, 11:44:35 PM
Post by: toby on January 24, 2016, 12:46:06 AM
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20160123_182732_zpsiosr2uwl.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20160123_182732_zpsiosr2uwl.jpg.html)
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20160123_183421_zpsadu4musi.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20160123_183421_zpsadu4musi.jpg.html)
Post by: Wort-H.O.G. on January 24, 2016, 01:04:24 AM
another Kolsch
(http://i65.tinypic.com/2poe8uf.jpg)
love the glass
Post by: charles1968 on January 24, 2016, 11:19:45 AM
Nifty glass. How'd you make it?
It was a Christmas present. They're made from recycled Grolsch bottles but I don't know how.
Post by: coolman26 on January 24, 2016, 05:22:40 PM
(http://uploads.tapatalk-cdn.com/20160116/f1f9997c3a39cf49f1c9bafe709e48a0.jpg)
Giga 021 Kolsch after gelatin. Results amaze me with this. Gelatine made me a believer.
Dude, that's a beautiful beer. I really need to try that strain, as a 2565 guy. Cleared out nicely.
Crazy dark for a Kolsch. Have problems with oxidation?
My Best Vienna was a little dark. Really a nice beer, sad it is already gone.
Post by: Wort-H.O.G. on January 24, 2016, 07:42:15 PM
(http://uploads.tapatalk-cdn.com/20160124/d829548097c4c0d1cb6eee1d1ff2cd0b.jpg)
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Post by: tommymorris on January 24, 2016, 07:43:57 PM
My zum uerige alt. Very pleased with this beer. My first step and there's something very German going on here.Beauty.
(http://uploads.tapatalk-cdn.com/20160124/d829548097c4c0d1cb6eee1d1ff2cd0b.jpg)
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Post by: duboman on January 24, 2016, 08:26:22 PM
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Post by: AmandaK on January 25, 2016, 01:55:23 AM
Shot from above to capture the color of it with my cell phone. It's a riff on Curt Stock's triple berry hydromel. When you balance a 1.050 OG must with just enough berries, carbonation, sweetness, acid, and tannin... well Mr. Stock really had it figured out. This s**t is legit. I can't stop drinking it.
(http://i.imgur.com/ua73RMN.jpg)
Post by: Wort-H.O.G. on January 25, 2016, 02:04:19 AM
Here's that pound-able mead I mentioned in another thread, aptly named "Pound It!"
Shot from above to capture the color of it with my cell phone. It's a riff on Curt Stock's triple berry hydromel. When you balance a 1.050 OG must with just enough berries, carbonation, sweetness, acid, and tannin... well Mr. Stock really had it figured out. This s**t is legit. I can't stop drinking it.
(http://i.imgur.com/ua73RMN.jpg)
Love the creative shot! Wish I could sample
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Post by: 2brew559 on January 26, 2016, 01:15:40 AM
Oh yea babey.. Lol
(http://uploads.tapatalk-cdn.com/20160126/f573017ab4ca8ca1ae5f9c791402f0c4.jpg)
And here
Black butte on left mine is on right
(http://uploads.tapatalk-cdn.com/20160126/7847f54f54ead027f3dec6e1bf959ecf.jpg)
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Post by: HoosierBrew on January 26, 2016, 01:24:29 AM
Post by: coolman26 on January 26, 2016, 02:00:28 AM
My zum uerige alt. Very pleased with this beer. My first step and there's something very German going on here.
(http://uploads.tapatalk-cdn.com/20160124/d829548097c4c0d1cb6eee1d1ff2cd0b.jpg)
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Looks fantastic, man I need to work on my photos!
Post by: 2brew559 on January 26, 2016, 02:16:10 AM
Looks good. Nice foam.Hoosierbrew,
Thank you sir!
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Post by: Pinski on January 26, 2016, 03:20:41 PM
My Black Tree Porter No 1
Oh yea babey.. Lol
(http://uploads.tapatalk-cdn.com/20160126/f573017ab4ca8ca1ae5f9c791402f0c4.jpg)
And here
Black butte on left mine is on right
(http://uploads.tapatalk-cdn.com/20160126/7847f54f54ead027f3dec6e1bf959ecf.jpg)
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Nice beers. You have enormous hands.
Post by: 2brew559 on January 26, 2016, 03:25:09 PM
That's what she said..lolMy Black Tree Porter No 1
Oh yea babey.. Lol
(http://uploads.tapatalk-cdn.com/20160126/f573017ab4ca8ca1ae5f9c791402f0c4.jpg)
And here
Black butte on left mine is on right
(http://uploads.tapatalk-cdn.com/20160126/7847f54f54ead027f3dec6e1bf959ecf.jpg)
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Nice beers. You have enormous hands.
It's a baby tulip glass...
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Post by: Wort-H.O.G. on January 26, 2016, 09:54:15 PM
(http://uploads.tapatalk-cdn.com/20160126/cf38f1a37a8911ee514b7b45276ab8da.jpg)
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Post by: duboman on January 26, 2016, 11:39:47 PM
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Post by: HoosierBrew on January 26, 2016, 11:41:21 PM
Awesome looking beer and the perspective seems to make you an exceptionally tall individual!
'Goliath Pils' ;D Looks great, Ken.
Post by: Wort-H.O.G. on January 26, 2016, 11:57:07 PM
Awesome looking beer and the perspective seems to make you an exceptionally tall individual!
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Ha! Well I'm 6'4"... Not a giant.
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Post by: tommymorris on January 26, 2016, 11:57:29 PM
HD BEER....might be new trend!You can watch the Super Bowl through that one!
(http://uploads.tapatalk-cdn.com/20160126/cf38f1a37a8911ee514b7b45276ab8da.jpg)
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Post by: Wort-H.O.G. on January 26, 2016, 11:58:28 PM
Gives beer glasses entirely new meaning!HD BEER....might be new trend!You can watch the Super Bowl through that one!
(http://uploads.tapatalk-cdn.com/20160126/cf38f1a37a8911ee514b7b45276ab8da.jpg)
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Post by: Wort-H.O.G. on January 27, 2016, 12:19:27 AM
Awesome looking beer and the perspective seems to make you an exceptionally tall individual!
'Goliath Pils' ;D Looks great, Ken.
That's actually my kristallweizen.
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Post by: HoosierBrew on January 27, 2016, 12:24:49 AM
That's actually my kristallweizen.
Wow, that is very 'kristall'.
Post by: Wort-H.O.G. on January 27, 2016, 12:34:11 AM
That's actually my kristallweizen.
Wow, that is very 'kristall'.
Wyeast 3333. Highly recommend trying it.
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Post by: Phil_M on January 27, 2016, 12:45:20 AM
That's actually my kristallweizen.
Wow, that is very 'kristall'.
Wyeast 3333. Highly recommend trying it.
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Hmm, I need to give that a shot. I love hfeweizen, but my wife doesn't care for it. She loves kristallweizen though...
Beautiful beer Ken!
Post by: HoosierBrew on January 27, 2016, 12:47:34 AM
That's actually my kristallweizen.
Wow, that is very 'kristall'.
Wyeast 3333. Highly recommend trying it.
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Never used that one before. May give it a shot sometime. I'm a 3068 lover but it wouldn't be the go to for kritallweizen.
Post by: Wort-H.O.G. on January 27, 2016, 12:52:40 AM
That's actually my kristallweizen.
Wow, that is very 'kristall'.
Wyeast 3333. Highly recommend trying it.
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Never used that one before. May give it a shot sometime. I'm a 3068 lover but it wouldn't be the go to for kritallweizen.
Very similar but a flocking behemoth .....flocs like wlp090 and wlp007.
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Post by: duboman on January 27, 2016, 03:14:44 AM
That's funny! I'm that tall as well!Awesome looking beer and the perspective seems to make you an exceptionally tall individual!
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Ha! Well I'm 6'4"... Not a giant.
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Post by: JayMiranda on January 28, 2016, 07:26:10 AM
Post by: beersk on January 28, 2016, 02:19:01 PM
Post by: 2brew559 on January 28, 2016, 03:31:39 PM
Looks a bit flat, eh?Beersk,
Looks flat..lol good one. Observation
I thought it was chocolate quick milk..LMAO
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Post by: Wort-H.O.G. on January 28, 2016, 06:43:00 PM
Post by: 2brew559 on January 28, 2016, 07:01:39 PM
its his first batch (reading another thread). learning about carbonation times, etc......he'll get there!Wort-H.O.G,
I saw / read that jaymiranda "1st beer" in another topic just now.... Yea no doubt he should stick to it an make more beer ...that's how you learn :) and get better...
I made and probably will still make some
swamp water beer that even the creature from the black lagoon wouldn't swim in..lol
Jay don't take it to heart..I'm just harrasing u..lol
You can take it out on Wort Hog he told me to say it looks like Pepsi..lol
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Post by: beersk on January 28, 2016, 08:13:37 PM
Post by: Frankenbrew on January 28, 2016, 09:24:37 PM
its his first batch (reading another thread). learning about carbonation times, etc......he'll get there!
Yes! We've all been there and back.
Post by: JayMiranda on January 28, 2016, 11:53:50 PM
Post by: BigArms2015 on January 29, 2016, 12:32:16 AM
Munich Lager with 300gms light malts.
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Post by: blatz on January 29, 2016, 12:52:33 AM
(http://uploads.tapatalk-cdn.com/20160129/278f73b8c1d26f8257bf7598a98dd909.jpg)
Post by: HoosierBrew on January 29, 2016, 01:04:31 AM
Post by: Wort-H.O.G. on January 29, 2016, 01:04:51 AM
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Post by: blatz on January 29, 2016, 01:07:25 AM
Love the carahell - very nice beer. I saved a bottle of the SN and compared it - mine is a bit darker and maltier but I feel it's on par quality wise. This won't last long
Post by: Wort-H.O.G. on January 29, 2016, 01:12:31 AM
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Post by: HoosierBrew on January 29, 2016, 01:21:04 AM
Post by: brewinhard on January 29, 2016, 10:17:35 PM
Yeah, carahell is nice stuff. Gonna use some in a helles and BoPils soon.
Got some going into Jim's Helles Exportbier recipe coming up next. Thanks again man for sharing!
Post by: AmandaK on January 30, 2016, 06:03:50 AM
Schwarzbier. Public thank you to Michael for the recipe direction.
Post by: Wort-H.O.G. on January 30, 2016, 09:32:09 PM
(http://uploads.tapatalk-cdn.com/20160130/4f98fe0ce4f96b7fdce6574da065a3cb.jpg)
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Post by: tommymorris on January 30, 2016, 11:39:25 PM
Just tapped my 2nd batch of fall 2015 apple cherry sparkling cider. Good stuff!Nice pic. Color makes it look tasty.
(http://uploads.tapatalk-cdn.com/20160130/4f98fe0ce4f96b7fdce6574da065a3cb.jpg)
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Post by: Wort-H.O.G. on January 30, 2016, 11:43:42 PM
My wife and I really like the tart cherry mixed in. I ferment it dry and the back sweeten so it's like a blanc de noir champagne.Just tapped my 2nd batch of fall 2015 apple cherry sparkling cider. Good stuff!Nice pic. Color makes it look tasty.
(http://uploads.tapatalk-cdn.com/20160130/4f98fe0ce4f96b7fdce6574da065a3cb.jpg)
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Post by: tommymorris on January 30, 2016, 11:54:45 PM
Post by: brewinhard on January 31, 2016, 12:19:29 AM
Just tapped my 2nd batch of fall 2015 apple cherry sparkling cider. Good stuff!
(http://uploads.tapatalk-cdn.com/20160130/4f98fe0ce4f96b7fdce6574da065a3cb.jpg)
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Wow! Love the color. Looks fantastic! My wife would love that.
Post by: HoosierBrew on January 31, 2016, 12:26:37 AM
Post by: Wort-H.O.G. on January 31, 2016, 12:45:25 AM
Yeah, looks nice, Ken. Enjoying a cider of my own tonight. My wife is super thrilled with it.Thanks. None of you old timers on this forum post pics.... Come on now celebrate your victories and post some pics!
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Post by: HoosierBrew on January 31, 2016, 12:49:16 AM
Yeah, looks nice, Ken. Enjoying a cider of my own tonight. My wife is super thrilled with it.Thanks. None of you old timers on this forum post pics.... Come on now celebrate your victories and post some pics!
Hang on ;) ..............
Post by: HoosierBrew on January 31, 2016, 01:16:51 AM
This is such a good cider. Clearer than it looks - the condensation is in the way. It's acidic and slightly sweet, with a nice tannin base. Think a slightly sweet Granny Smith.
Edit - Totally crushable.
Post by: Wort-H.O.G. on January 31, 2016, 11:37:14 AM
(http://i991.photobucket.com/albums/af35/jahughey/20160130_195955-1_zpsxulzchca.jpg)
This is such a good cider. Clearer than it looks - the condensation is in the way. It's acidic and slightly sweet, with a nice tannin base. Think a slightly sweet Granny Smith.
Edit - Totally crushable.
Nice! That looks like Granny Smith in a glass.
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Post by: homoeccentricus on January 31, 2016, 04:44:03 PM
Just tapped my 2nd batch of fall 2015 apple cherry sparkling cider. Good stuff!
(http://uploads.tapatalk-cdn.com/20160130/4f98fe0ce4f96b7fdce6574da065a3cb.jpg)
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Looks very very good. Did you use gelatin to clear? I try to avoid it but with kieselsol I don't get my cider so clear. And wrt the bubbles? Is this 3 volumes of CO2?
Post by: Wort-H.O.G. on January 31, 2016, 04:48:48 PM
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Post by: JT on January 31, 2016, 06:44:17 PM
(http://uploads.tapatalk-cdn.com/20160131/497b46207f0e9f5c38d2a864669d8a64.jpg)
Post by: HoosierBrew on January 31, 2016, 06:46:53 PM
Post by: Wort-H.O.G. on January 31, 2016, 06:51:31 PM
nicely done.
Post by: JT on January 31, 2016, 07:45:56 PM
Post by: 69franx on January 31, 2016, 09:35:08 PM
(http://uploads.tapatalk-cdn.com/20160131/0624e20cd5d81278ee16a3bd73f6e34e.jpg)
Post by: 69franx on January 31, 2016, 09:35:37 PM
Post by: JT on January 31, 2016, 10:34:36 PM
What did you brew today?
Post by: 69franx on February 01, 2016, 12:59:13 AM
Post by: dannyjed on February 04, 2016, 09:33:33 PM
(http://i324.photobucket.com/albums/k337/dannyjed/DSC01780.jpg) (http://s324.photobucket.com/user/dannyjed/media/DSC01780.jpg.html)
Post by: HoosierBrew on February 04, 2016, 10:57:27 PM
My Tropical Sour.
(http://i324.photobucket.com/albums/k337/dannyjed/DSC01780.jpg) (http://s324.photobucket.com/user/dannyjed/media/DSC01780.jpg.html)
Bet it's tasty !
Post by: dannyjed on February 04, 2016, 11:42:27 PM
Thanks, I really like this one. A year old Pale Sour with various critters (ECY Bug County 2014 and multiple bottle dregs) then it sat on over 6 lbs of fruit (pineapple, mango, papaya, and strawberry) for 2 months. I tried to recreate a beer from over a year ago and I think I nailed it.My Tropical Sour.
(http://i324.photobucket.com/albums/k337/dannyjed/DSC01780.jpg) (http://s324.photobucket.com/user/dannyjed/media/DSC01780.jpg.html)
Bet it's tasty !
Post by: HoosierBrew on February 04, 2016, 11:46:21 PM
Post by: klickitat jim on February 05, 2016, 03:02:09 AM
Awesome! Looking forward to what you think. My lhbs had to order my carahell and when I picked it up he said, you know it's just crystal 10, right? Having not tasted it yet I said who knows, might be. Still haven't tasted it but by aroma when brewing... no, it ain't just crystal 10Yeah, carahell is nice stuff. Gonna use some in a helles and BoPils soon.
Got some going into Jim's Helles Exportbier recipe coming up next. Thanks again man for sharing!
Post by: Joe Sr. on February 05, 2016, 03:16:41 AM
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Post by: Wort-H.O.G. on February 05, 2016, 11:11:39 AM
Just picked up some carahell for a maibock. I'll give it a run on Sunday.
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8-9% is nice. Doing one also this weekend.
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Post by: blatz on February 05, 2016, 02:11:35 PM
Just picked up some carahell for a maibock. I'll give it a run on Sunday.
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8-9% is nice. Doing one also this weekend.
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Wow I was thinking 5% tops - will have to rethink that I guess - you have a lot more experience with it than I.
I did really well with a golden bock modeled after Glissade a few years ago. I think I will have to resurrect that with German Lager X.
Post by: Wort-H.O.G. on February 05, 2016, 02:33:39 PM
Just picked up some carahell for a maibock. I'll give it a run on Sunday.
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8-9% is nice. Doing one also this weekend.
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Wow I was thinking 5% tops - will have to rethink that I guess - you have a lot more experience with it than I.
I did really well with a golden bock modeled after Glissade a few years ago. I think I will have to resurrect that with German Lager X.
i use about 4.8% in my pils and its great. for my ofest/marzen, i go with 50% vienna, 22.8% pils, 18.2% dark munich (15L) and 9% carahell.
edit: and the head on both these is thick and frothy, and persists very well.
Post by: blatz on February 05, 2016, 02:35:30 PM
I just worry with maibock/golden bock of maintaining the dry finish.
Post by: Wort-H.O.G. on February 05, 2016, 02:42:14 PM
yeah - I used a lot more in that marzen I pictured above - i'll have to check how much but I think it was pretty close to what you posted above. .
I just worry with maibock/golden bock of maintaining the dry finish.
i just realized why you were questioning...i read marzen not maibock in Joe's post! agree- for dry (1.010 or less) the 4-5% would be what I would go with also. 8-9% in marzen I have no issue getting 1.011-012 which is where I like it.
sorry for confusion..my bad.
edit: in retrospect- if following BJCP guidelines for 5A and range of 1.011-1.018, i would have no qualms about using around same % as I do for marzen and still get 1.011-1.012FG. if you did want to go dryer than guidelines, then yes cut it in 1/2 I would say-similar to the pils.
Post by: Iliff Ave Brewhouse on February 05, 2016, 03:13:46 PM
Post by: Wort-H.O.G. on February 05, 2016, 04:03:26 PM
All this talk about carared and carahell. I need to get my LHBS to carry them....
my LHBS don't either. i order 10# of each and that lasts awhile
Post by: Joe Sr. on February 05, 2016, 04:06:11 PM
I appreciated the recommendations on %. I've never used it before. We'll see how it goes.
Got the yeast starter going last night. There's no turning back.
Post by: HoosierBrew on February 05, 2016, 06:27:16 PM
All this talk about carared and carahell. I need to get my LHBS to carry them....
my LHBS don't either. i order 10# of each and that lasts awhile
Mine either. I have to order a few lbs of carahell, too. At 2-5% for me it lasts a while.
Post by: beersk on February 05, 2016, 09:45:13 PM
Post by: brewinhard on February 05, 2016, 11:11:59 PM
Awesome! Looking forward to what you think. My lhbs had to order my carahell and when I picked it up he said, you know it's just crystal 10, right? Having not tasted it yet I said who knows, might be. Still haven't tasted it but by aroma when brewing... no, it ain't just crystal 10Yeah, carahell is nice stuff. Gonna use some in a helles and BoPils soon.
Got some going into Jim's Helles Exportbier recipe coming up next. Thanks again man for sharing!
It most definitely is not your traditional crystal 10.
Post by: HoosierBrew on February 05, 2016, 11:15:59 PM
It most definitely is not your traditional crystal 10.
For sure. Way more character.
Post by: Wort-H.O.G. on February 05, 2016, 11:18:44 PM
It most definitely is not your traditional crystal 10.
For sure. Way more character.
yeah it most certainly isn't crystal 10
Post by: coolman26 on February 06, 2016, 07:20:43 PM
Saison with GY018, it really makes a nice Saison. I like it as well as the 565 that I split with, the 530 not so much.
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Post by: Wort-H.O.G. on February 08, 2016, 09:06:06 PM
(http://uploads.tapatalk-cdn.com/20160208/609c41791297b9ad1e0b0af59939bf57.jpg)
(http://uploads.tapatalk-cdn.com/20160208/500bd79a1e6d8047e3b666e5b99421ff.jpg)
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Post by: fmader on February 08, 2016, 09:11:33 PM
My unfined all Vienna and mandarina IPA. Enjoying the freshness of this newborn.
(http://uploads.tapatalk-cdn.com/20160208/609c41791297b9ad1e0b0af59939bf57.jpg)
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How do you like all Vienna compared to a standard IPA bill?
Post by: Wort-H.O.G. on February 08, 2016, 09:13:01 PM
My unfined all Vienna and mandarina IPA. Enjoying the freshness of this newborn.
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How do you like all Vienna compared to a standard IPA bill?
Its really nice. its my 4th time doing it and nothing bad about it.
edit: Frank- I also do vienna IPA with 4% carared that I like very much also.
Post by: fmader on February 08, 2016, 09:52:02 PM
My unfined all Vienna and mandarina IPA. Enjoying the freshness of this newborn.
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How do you like all Vienna compared to a standard IPA bill?
Its really nice. its my 4th time doing it and nothing bad about it.
edit: Frank- I also do vienna IPA with 4% carared that I like very much also.
Nice. I've never used Vienna ever. I'm looking to add a different twist. My next IPA will be 88% two row, 7% Munich, and 5% C40. I just brewed an imperial Amber IPA Saturday that was 49% two row, 49% Munich, and 2% C120. I've done it before and it turned out pretty good. I was shooting for a Troegs Nugget Nectar-like beer. I'm sure I'll post a pic of it here in about a month.
Post by: brewinhard on February 08, 2016, 10:55:53 PM
My unfined all Vienna and mandarina IPA. Enjoying the freshness of this newborn.
(http://uploads.tapatalk-cdn.com/20160208/609c41791297b9ad1e0b0af59939bf57.jpg)
(http://uploads.tapatalk-cdn.com/20160208/500bd79a1e6d8047e3b666e5b99421ff.jpg)
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Man, that is a sticky gooey head on that one! God bless hop oils.
Post by: HoosierBrew on February 08, 2016, 11:04:30 PM
God bless hop oils.
My mantra ! Nice looking beer, Ken. Gonna post mine Friday.
Post by: euge on February 09, 2016, 08:57:48 PM
Post by: coolman26 on February 10, 2016, 02:42:40 AM
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Post by: erockrph on February 10, 2016, 04:24:23 AM
(http://uploads.tapatalk-cdn.com/20160210/fc1e5aafab972a9cce4901e2a1f34640.jpg)
Post by: klickitat jim on February 10, 2016, 04:36:20 AM
First pour of my "Double Whirlpool IPA". There is a large lamp about 5 feet directly behind the glass. Just a wee bit o' haze in this one.Wee Hazy?
(http://uploads.tapatalk-cdn.com/20160210/fc1e5aafab972a9cce4901e2a1f34640.jpg)
Post by: Footballandhops on February 10, 2016, 06:42:52 PM
First pour of my "Double Whirlpool IPA". There is a large lamp about 5 feet directly behind the glass. Just a wee bit o' haze in this one.
(http://uploads.tapatalk-cdn.com/20160210/fc1e5aafab972a9cce4901e2a1f34640.jpg)
"Double whirlpool" please do explain
Post by: erockrph on February 10, 2016, 07:20:59 PM
Testing out some hypotheses proposed in the "Low Temp Whirlpool" thread. This beer has only two hop additions, one immediately after flameout for bitterness and flavor, and a second way down at 120F, with no dry hops. The 120F whirlpool is testing to see if you can retain more aroma than you might otherwise get from hot-side additions. Early results smell promising.First pour of my "Double Whirlpool IPA". There is a large lamp about 5 feet directly behind the glass. Just a wee bit o' haze in this one.
(http://uploads.tapatalk-cdn.com/20160210/fc1e5aafab972a9cce4901e2a1f34640.jpg)
"Double whirlpool" please do explain
Post by: Wort-H.O.G. on February 10, 2016, 11:13:35 PM
Now this is sticky gooey meringue!My unfined all Vienna and mandarina IPA. Enjoying the freshness of this newborn.
(http://uploads.tapatalk-cdn.com/20160208/609c41791297b9ad1e0b0af59939bf57.jpg)
(http://uploads.tapatalk-cdn.com/20160208/500bd79a1e6d8047e3b666e5b99421ff.jpg)
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Man, that is a sticky gooey head on that one! God bless hop oils.
(http://uploads.tapatalk-cdn.com/20160210/2698e2b0c4c5308653ce76124ffd28f5.jpg)
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Post by: Wort-H.O.G. on February 11, 2016, 12:25:14 AM
Testing out some hypotheses proposed in the "Low Temp Whirlpool" thread. This beer has only two hop additions, one immediately after flameout for bitterness and flavor, and a second way down at 120F, with no dry hops. The 120F whirlpool is testing to see if you can retain more aroma than you might otherwise get from hot-side additions. Early results smell promising.First pour of my "Double Whirlpool IPA". There is a large lamp about 5 feet directly behind the glass. Just a wee bit o' haze in this one.
(http://uploads.tapatalk-cdn.com/20160210/fc1e5aafab972a9cce4901e2a1f34640.jpg)
"Double whirlpool" please do explain
That's cool Eric. So you can pick up the added aroma? Is it really smooth bitterness?
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Post by: HoosierBrew on February 11, 2016, 12:48:19 AM
Now this is sticky gooey meringue!
(http://uploads.tapatalk-cdn.com/20160210/2698e2b0c4c5308653ce76124ffd28f5.jpg)
Is that your IPA ? Fantastic foam regardless. Hopefully the one I tap Friday has foam that good. If not, it won't be for the shortage of hop oils. ;)
Post by: Wort-H.O.G. on February 11, 2016, 12:51:54 AM
Now this is sticky gooey meringue!
(http://uploads.tapatalk-cdn.com/20160210/2698e2b0c4c5308653ce76124ffd28f5.jpg)
Is that your IPA ? Fantastic foam regardless. Hopefully the one I tap Friday has foam that good. If not, it won't be for the shortage of hop oils. ;)
Yeah the IPA....FRICKEN THICK
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Post by: erockrph on February 11, 2016, 08:03:49 PM
That's cool Eric. So you can pick up the added aroma? Is it really smooth bitterness?It's still a little green (young, not in color), and my keezer is set pretty cold to double-duty as a lagering chamber right now, so I'm not ready to pass judgement on flavor or bitterness yet. But I will say that there is a big aroma coming through that I can only attribute to the hops used in the lower temp whirlpool. It would be interesting to see how it compares to a dry hop of the same quantity, but it's certainly at an acceptable level for an IPA to me as-is.
Post by: dilluh98 on February 11, 2016, 08:34:27 PM
Post by: Joe Sr. on February 12, 2016, 12:59:45 AM
Yeah, looks nice, Ken. Enjoying a cider of my own tonight. My wife is super thrilled with it.Thanks. None of you old timers on this forum post pics.... Come on now celebrate your victories and post some pics!
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Funny thing about pics. I brewed a Belgian some years ago (10 or more) back when I first started culturing yeast. It was gorgeous. Brilliantly clear and golden. Big rocky head that lasted forever. I fermented it with yeast I had cultured from Orval and grown up in a starter. I knew nothing about Brett at that time. It tasted rank. Weirdly non-hoppy bitter. It was a dumper. But it looked beautiful, even going down the drain.
Anyway, here's my latest dubbel. Before and after. This one's going to NHC.
(http://i1210.photobucket.com/albums/cc412/jrdunne/IMG_4740_zpsrluh8alo.jpg) (http://s1210.photobucket.com/user/jrdunne/media/IMG_4740_zpsrluh8alo.jpg.html)
(http://i1210.photobucket.com/albums/cc412/jrdunne/IMG_4741_zpsy4su5ogt.jpg) (http://s1210.photobucket.com/user/jrdunne/media/IMG_4741_zpsy4su5ogt.jpg.html)
Post by: HoosierBrew on February 12, 2016, 01:02:13 AM
Post by: Joe Sr. on February 12, 2016, 01:07:00 AM
Been brewing this one for around 12 years.
Post by: Wort-H.O.G. on February 12, 2016, 01:09:55 AM
Yeah, looks nice, Ken. Enjoying a cider of my own tonight. My wife is super thrilled with it.Thanks. None of you old timers on this forum post pics.... Come on now celebrate your victories and post some pics!
Sent from my iPhone using Tapatalk
Funny thing about pics. I brewed a Belgian some years ago (10 or more) back when I first started culturing yeast. It was gorgeous. Brilliantly clear and golden. Big rocky head that lasted forever. I fermented it with yeast I had cultured from Orval and grown up in a starter. I knew nothing about Brett at that time. It tasted rank. Weirdly non-hoppy bitter. It was a dumper. But it looked beautiful, even going down the drain.
Anyway, here's my latest dubbel. Before and after. This one's going to NHC.
(http://i1210.photobucket.com/albums/cc412/jrdunne/IMG_4740_zpsrluh8alo.jpg) (http://s1210.photobucket.com/user/jrdunne/media/IMG_4740_zpsrluh8alo.jpg.html)
(http://i1210.photobucket.com/albums/cc412/jrdunne/IMG_4741_zpsy4su5ogt.jpg) (http://s1210.photobucket.com/user/jrdunne/media/IMG_4741_zpsy4su5ogt.jpg.html)
Did you just say my beer looks good, but may taste like sh*t
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Post by: Wort-H.O.G. on February 12, 2016, 01:29:49 AM
Thanks. I tweaked the recipe and it was all for the better.
Been brewing this one for around 12 years.
Looks great and the glass adds style points!
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Post by: Joe Sr. on February 12, 2016, 01:34:05 AM
Did you just say my beer looks good, but may taste like sh*t
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Nope. But mine does!
Or did.
Post by: Hickory on February 12, 2016, 02:52:46 AM
Post by: martinj on February 12, 2016, 03:34:21 AM
Anyway, here's one of mine. Kölsch style......(https://farm2.staticflickr.com/1521/24969526085_9593fa2f6c_m.jpg) Sorry about the flaky composition. I was looking for a set of grips for my wife's new revolver....
Post by: blatz on February 12, 2016, 03:45:31 AM
Post by: martinj on February 12, 2016, 03:50:39 AM
Wow that is some clarity especially on a koelsch
Thanks. I was surprised, especially considering it isn't fined, just cold crashed for, I think, about two weeks or so.
Post by: erockrph on February 12, 2016, 10:19:57 AM
What types of hopping rates are we talking here for your double-whirlpool? 1 oz / gallon on the flameout addition + 2 oz / gallon on the 120F? More, less?3 oz/gallon at flameout and 1.5 oz/gallon at 120F. I might tweak that a bit in the future - I think I can lower the flameout addition a bit. I might also shorten up the flameout whirlpool next time. It's a work in progress at the moment.
Post by: Wort-H.O.G. on February 12, 2016, 11:39:30 AM
I don't see a beer anywhere on these pages I couldn't be friends with..... :)
Anyway, here's one of mine. Kölsch style......(https://farm2.staticflickr.com/1521/24969526085_9593fa2f6c_m.jpg) Sorry about the flaky composition. I was looking for a set of grips for my wife's new revolver....
that's very nice. gives a whole new meaning to "sixer" with that pistol grip in the background ;D
Post by: HoosierBrew on February 12, 2016, 12:44:33 PM
My ScifIPA, brewed with Millennium, Galaxy, Horizon, and Challenger. Not the clearest but very tasty. (http://uploads.tapatalk-cdn.com/20160212/1761de2cb2ce3eea72904abae1d75523.jpg)
Great looking beer. That's pretty clear for an IPA.
Post by: beersk on February 12, 2016, 01:56:30 PM
Agreed. ScifIPA - I like that.My ScifIPA, brewed with Millennium, Galaxy, Horizon, and Challenger. Not the clearest but very tasty. (http://uploads.tapatalk-cdn.com/20160212/1761de2cb2ce3eea72904abae1d75523.jpg)
Great looking beer. That's pretty clear for an IPA.
Post by: brewinhard on February 12, 2016, 07:42:58 PM
My ScifIPA, brewed with Millennium, Galaxy, Horizon, and Challenger. Not the clearest but very tasty. (http://uploads.tapatalk-cdn.com/20160212/1761de2cb2ce3eea72904abae1d75523.jpg)
Nice speigalu glass with a beautiful beer inside! I gotta make another IPA soon. Lots of lagers and belgians lately.
Post by: HoosierBrew on February 12, 2016, 11:37:54 PM
Just tapped this IPA today, using the new 007/Idaho 7 hop. It's pretty nice. Review to come in the Idaho 7 thread. Tasty.
Post by: Wort-H.O.G. on February 12, 2016, 11:45:39 PM
Edit: and your glass reminded me to order my set of 6 on Amazon.....on the way.
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Post by: HoosierBrew on February 13, 2016, 12:21:03 AM
Nice looking beer. Great cream-sickle head! Looking forward to hop review.
Edit: and your glass reminded me to order my set of 6 on Amazon.....on the way.
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Yeah, it's nice. Great glasses, too. Really concentrates hop aromas.
Post by: fmader on February 13, 2016, 12:33:14 AM
Nice looking beer. Great cream-sickle head! Looking forward to hop review.
Edit: and your glass reminded me to order my set of 6 on Amazon.....on the way.
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Yeah, it's nice. Great glasses, too. Really concentrates hop aromas.
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Post by: Wort-H.O.G. on February 13, 2016, 12:35:03 AM
Nice looking beer. Great cream-sickle head! Looking forward to hop review.
Edit: and your glass reminded me to order my set of 6 on Amazon.....on the way.
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Yeah, it's nice. Great glasses, too. Really concentrates hop aromas.
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Yeah I went with non branded lead free crystal set....nice price at $52
http://www.amazon.com/gp/product/B00IUM2HQ0?psc=1&redirect=true&ref_=od_aui_detailpages00
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Post by: HoosierBrew on February 13, 2016, 12:42:51 AM
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Thanks, man. Don't know if they still have them now, but I bought two from the SN site a few years back. Like 'em.
Post by: Wort-H.O.G. on February 13, 2016, 12:44:38 AM
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Thanks, man. Don't know if they still have them now, but I bought two from the SN site a few years back. Like 'em.
$20 a piece on Amazon! That's why I just went no brand.
http://www.amazon.com/Sierra-Nevada-Brewing-Company-Spiegelau/dp/B00T6ZCI3C/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1455324225&sr=1-1&keywords=Sierras+Nevada+glass
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Post by: HoosierBrew on February 13, 2016, 12:51:58 AM
$20 a piece on Amazon! That's why I just went no brand.
http://www.amazon.com/Sierra-Nevada-Brewing-Company-Spiegelau/dp/B00T6ZCI3C/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1455324225&sr=1-1&keywords=Sierras+Nevada+glass
Damn, ouch ! I think I paid $15-ish then, which was too much. Trust me, if I buy more it'll be plain Spiegelau.
Post by: Wort-H.O.G. on February 13, 2016, 12:54:51 AM
$20 a piece on Amazon! That's why I just went no brand.
http://www.amazon.com/Sierra-Nevada-Brewing-Company-Spiegelau/dp/B00T6ZCI3C/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1455324225&sr=1-1&keywords=Sierras+Nevada+glass
Damn, ouch ! I think I paid $15-ish then, which was too much. Trust me, if I buy more it'll be plain Spiegelau.
Cool to have SN on the glass. But man, that's a racket and one hell of a mark up for the brand. $20 vs $8.50.... Nice profit for some etching.
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Post by: Phil_M on February 13, 2016, 01:38:09 AM
Sooner or later I'm going to spring for the unbranded 6-pack on amazon.
Post by: fmader on February 13, 2016, 01:45:37 AM
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Thanks, man. Don't know if they still have them now, but I bought two from the SN site a few years back. Like 'em.
The big question is... Are you digging these hops?!?
Post by: toby on February 13, 2016, 04:43:39 AM
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20160212_192614_zps0tgg6uje.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20160212_192614_zps0tgg6uje.jpg.html)
Post by: hopfenundmalz on February 13, 2016, 12:54:21 PM
Those Spiegelau IPA glasses were dirt cheap at a Spiegelau outlet store in Niederbayern. Mrs. R bought a set of really nice crystal red wine glasses by Nachtmann - the high end Spiegelau brand name - for cheap. Just had to lug them home on the plane.
Post by: euge on February 13, 2016, 02:01:41 PM
Maybe they aren't meant to be set down or something like that. I've never figured it out...
Post by: HoosierBrew on February 13, 2016, 02:07:32 PM
Those are some cool looking beer glasses but they would not last a month in the euge household. I've always wondered why these unstable top-heavy glasses are so popular. I've broken almost all of my specialty glassware (while sober if you can believe that) without much effort at all!
Maybe they aren't meant to be set down or something like that. I've never figured it out...
Actually the weight is all in the base. The rest of the glass is very thin and light. They don't tip easily for me, but they could break pretty easily.
Post by: euge on February 13, 2016, 02:12:49 PM
Post by: HoosierBrew on February 13, 2016, 02:16:59 PM
Post by: fmader on February 13, 2016, 02:48:09 PM
Post by: HoosierBrew on February 13, 2016, 02:58:45 PM
They're actually more durable than you'd think. They're supposedly shatter proof crystal. They are very thin and very light. I've actually knocked one out of the cabinet and onto the counter (a couple feet) and it just bounced. It was like slow motion lol. My uncle puts his in the dishwasher with no issues, but I don't put mine in. They are tricky to get the bottomed cleaned, so I wash right away. I scrub the top by hand and with soapy water in it, cover the opening and give it a good shake. I love these glasses. I think that they're stronger than a regular glass pint. But I'm also more careful with them. I don't bring my fancy glasses out during a party.
Cool, didn't know that. I don't break mine out for parties either.
Post by: Joe Sr. on February 13, 2016, 03:05:30 PM
I did a double take on the hop bags, at first I thought you had cabbage in the carboy. Too early this morning.
You and me both.
Post by: coolman26 on February 13, 2016, 03:23:58 PM
Thanks, I just ordered me a set.Nice looking beer. Great cream-sickle head! Looking forward to hop review.
Edit: and your glass reminded me to order my set of 6 on Amazon.....on the way.
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Yeah, it's nice. Great glasses, too. Really concentrates hop aromas.
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Yeah I went with non branded lead free crystal set....nice price at $52
http://www.amazon.com/gp/product/B00IUM2HQ0?psc=1&redirect=true&ref_=od_aui_detailpages00
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Post by: coolman26 on February 13, 2016, 03:28:51 PM
I doubt I'll have any trouble with them breaking, seeing my hand never leaves the glass. I must have some type of drinking disorder. Now to re-brew IPA for my newly purchased glassware.Those are some cool looking beer glasses but they would not last a month in the euge household. I've always wondered why these unstable top-heavy glasses are so popular. I've broken almost all of my specialty glassware (while sober if you can believe that) without much effort at all!
Maybe they aren't meant to be set down or something like that. I've never figured it out...
Actually the weight is all in the base. The rest of the glass is very thin and light. They don't tip easily for me, but they could break pretty easily.
Post by: toby on February 13, 2016, 08:12:31 PM
But with beer in the glass? Just seems unstable to me, but then again I have no experience with this particular style of glass. Hmmm. Must resist urge to try out new glassware....
The majority of the weight is still at the bottom. Even with a pint of beer in them, they're still bottom heavy.
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20160213_132351_zpsatey0ijl.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20160213_132351_zpsatey0ijl.jpg.html)
And they are dishwasher safe, although the Reidel/Spiegelau rep that did the tasting where we got ours said that he didn't recommend using the dishwasher if you use some sort of anti-spotting rinse agent because there will be a film with an aroma left there. I hand wash mine after use.
Post by: Wort-H.O.G. on February 13, 2016, 10:07:06 PM
The hop bags contain coffee in this case. :)But with beer in the glass? Just seems unstable to me, but then again I have no experience with this particular style of glass. Hmmm. Must resist urge to try out new glassware....
The majority of the weight is still at the bottom. Even with a pint of beer in them, they're still bottom heavy.
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20160213_132351_zpsatey0ijl.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20160213_132351_zpsatey0ijl.jpg.html)
And they are dishwasher safe, although the Reidel/Spiegelau rep that did the tasting where we got ours said that he didn't recommend using the dishwasher if you use some sort of anti-spotting rinse agent because there will be a film with an aroma left there. I hand wash mine after use.
man that looks super hop hazy...looks like a wit! hows it taste?
Post by: toby on February 13, 2016, 10:27:05 PM
man that looks super hop hazy...looks like a wit! hows it taste?
I think it's a combination of hops and flour (that seems to be the current trendy thing to add). It tastes like a 75/25 mix of grapefruit and orange juice.
Post by: Wort-H.O.G. on February 13, 2016, 10:28:51 PM
man that looks super hop hazy...looks like a wit! hows it taste?
I think it's a combination of hops and flour (that seems to be the current trendy thing to add). It tastes like a 75/25 mix of grapefruit and orange juice.
sounds good.
Post by: Joe Sr. on February 14, 2016, 02:35:59 AM
man that looks super hop hazy...looks like a wit! hows it taste?
I think it's a combination of hops and flour (that seems to be the current trendy thing to add). It tastes like a 75/25 mix of grapefruit and orange juice.
I find it funny that it would be trendy to add flour. I have an oooollld recipe book that has flour additions for every wheat beer and Belgian beer in it. I always assumed it was because wheat extract wasn't available at the time. I just went to the basement to search for it so I could post the title but I can't find it. Anyway I think it was printed in the 70s.
What's old is new.
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Post by: toby on February 14, 2016, 02:48:57 AM
I find it funny that it would be trendy to add flour. I have an oooollld recipe book that has flour additions for every wheat beer and Belgian beer in it. I always assumed it was because wheat extract wasn't available at the time. I just went to the basement to search for it so I could post the title but I can't find it. Anyway I think it was printed in the 70s.
What's old is new.
Yep, it's the trendy thing to add wheat flour to (D)IPAs. That's why many of the Northeast ones look like cloudy messes.
Post by: Joe Sr. on February 14, 2016, 03:41:59 AM
Flour in just about every recipe from my recollection.
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Post by: jeffy on February 14, 2016, 04:19:34 PM
Why are they doing this?I find it funny that it would be trendy to add flour. I have an oooollld recipe book that has flour additions for every wheat beer and Belgian beer in it. I always assumed it was because wheat extract wasn't available at the time. I just went to the basement to search for it so I could post the title but I can't find it. Anyway I think it was printed in the 70s.
What's old is new.
Yep, it's the trendy thing to add wheat flour to (D)IPAs. That's why many of the Northeast ones look like cloudy messes.
Post by: euge on February 14, 2016, 05:12:12 PM
Post by: HoosierBrew on February 14, 2016, 05:33:48 PM
Why are they doing this?
My thought, too. I can't come up with a reason it makes sense, unless they just want to look really different than some of the clearer West coast beers like Pliny ? Looks Wit-like or even turbid to me. Think I'll pass on doing that to mine.
Post by: fmader on February 14, 2016, 05:58:59 PM
Why are they doing this?
My thought, too. I can't come up with a reason it makes sense, unless they just want to look really different than some of the clearer West coast beers like Pliny ? Looks Wit-like or even turbid to me. Think I'll pass on doing that to mine.
This has to be some obsurd hipster movement. Count me out of this too. It may taste fine, but it looks like it was brewed in a washing machine.
Post by: HoosierBrew on February 14, 2016, 06:26:08 PM
This has to be some obsurd hipster movement. Count me out of this too. It may taste fine, but it looks like it was brewed in a washing machine.
Yeah, looks like the pint you pour out when the keg blows. Pass.
Edit - No offense intended, Toby. It sounds tasty. Just scratching my head on the flour thing.
Post by: fmader on February 14, 2016, 06:47:42 PM
Post by: brewinhard on February 14, 2016, 11:58:09 PM
Post by: HoosierBrew on February 15, 2016, 12:06:14 AM
I feel like by keeping them uber-hazy they don't have to worry about filtering which probably allows for a better hop aroma and flavor. IMO there are other ways of doing this without selling a turbid looking product. Even when I have poured a Heady Topper out of the can it is filled with yeast and chunks floating in the glass unless you are very careful.
If it was just not wanting to filter the tasty hop haze, I totally get that. But it's what Toby says about adding wheat flour that has me at a loss.
Post by: toby on February 15, 2016, 02:06:48 AM
Why are they doing this?
Supposedly really helps the body/foam without adding 'too much malt flavor'. Not something I'm personally planning to take up.
http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html
Post by: Joe Sr. on February 15, 2016, 02:39:28 AM
I feel like by keeping them uber-hazy they don't have to worry about filtering which probably allows for a better hop aroma and flavor. IMO there are other ways of doing this without selling a turbid looking product. Even when I have poured a Heady Topper out of the can it is filled with yeast and chunks floating in the glass unless you are very careful.
Doesn't the can say not to pour it?
Post by: coolman26 on February 15, 2016, 01:48:34 PM
Post by: Phil_M on February 15, 2016, 02:33:33 PM
Post by: toby on February 15, 2016, 02:46:07 PM
I do not get flour at all. For me, that unnatural haze turns me off. The look is part of the drinking experience. I do not enjoy all the hop matter either. Not that I want a clear IPA, but not into the thought of flour/floaters in my brew.
I don't get it either. Although the beer tasted great, it was not an appealing pour. Greenish tinted and literally looking like juice, I was concerned. I have friends, though, that think this is what IPAs are supposed to look like now.
Post by: brewinhard on February 15, 2016, 07:31:04 PM
I feel like by keeping them uber-hazy they don't have to worry about filtering which probably allows for a better hop aroma and flavor. IMO there are other ways of doing this without selling a turbid looking product. Even when I have poured a Heady Topper out of the can it is filled with yeast and chunks floating in the glass unless you are very careful.
Doesn't the can say not to pour it?
I think so, but how is one supposed to enjoy the hop aroma the brewery worked so hard for if you schwill it out of the can? I guess they figure if you don't pour it into a glass then they don't have to worry much about presentation.
Post by: HoosierBrew on February 15, 2016, 07:35:26 PM
I think so, but how is one supposed to enjoy the hop aroma the brewery worked so hard for if you schwill it out of the can? I guess they figure if you don't pour it into a glass then they don't have to worry much about presentation.
I agree on both counts.
Post by: coolman26 on February 15, 2016, 08:08:47 PM
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Post by: HoosierBrew on February 15, 2016, 08:12:47 PM
That cloudy stuff might ruin my glass. Dishwasher safe yes, bakery adjunct not sure.
That's funny. Might be a gluten stain. ;)
Post by: Wort-H.O.G. on February 15, 2016, 09:03:48 PM
Plus I have to use my new IPA glasses that arrive Wed. That cloudy stuff might ruin my glass. Dishwasher safe yes, bakery adjunct not sure.
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Mine just got delivered so will have to sacrifice and test them out tonight
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Post by: Wort-H.O.G. on February 15, 2016, 10:49:18 PM
(http://uploads.tapatalk-cdn.com/20160215/1a253a5adf23445708aa62259d3808fa.jpg)
(http://uploads.tapatalk-cdn.com/20160215/72e7469a45a898a316866a322daa1cd6.jpg)
Edit: and to why we wash these by hand right away...sticky hop oil in the lacing. ( switched to IPA after the alt)
(http://uploads.tapatalk-cdn.com/20160215/74d3817cb52272053f5173a2a9dc6919.jpg)
Even the schwarzbier looks nice in this glass.
(http://uploads.tapatalk-cdn.com/20160215/b5f49f8a35cd3784f3c7ad3e225c978e.jpg)
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Post by: 69franx on February 15, 2016, 11:22:54 PM
Post by: Wort-H.O.G. on February 15, 2016, 11:23:44 PM
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Post by: 69franx on February 15, 2016, 11:27:59 PM
Post by: HoosierBrew on February 15, 2016, 11:47:04 PM
Post by: 69franx on February 16, 2016, 12:21:30 AM
Post by: HoosierBrew on February 16, 2016, 12:25:02 AM
I'm hoping I can do it justice Jon. Just took a quick peek and I have them Scheduled in for mid June. I'll let you know my thoughts late summer
You'll do fine!
Post by: 69franx on February 16, 2016, 12:25:50 AM
Post by: euge on February 16, 2016, 12:41:14 AM
That's about 4-5 good sips there.
Post by: Wort-H.O.G. on February 16, 2016, 01:04:32 AM
(http://uploads.tapatalk-cdn.com/20160215/74d3817cb52272053f5173a2a9dc6919.jpg)Funny how that works
That's about 4-5 good sips there.
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Post by: HoosierBrew on February 16, 2016, 01:06:10 AM
Post by: Wort-H.O.G. on February 16, 2016, 01:09:04 AM
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Post by: xZ1mM3r on February 17, 2016, 03:20:50 AM
(http://uploads.tapatalk-cdn.com/20160217/2804597301a9946c70cd02478f2ff399.jpg)
Post by: Pinski on February 17, 2016, 06:34:29 AM
All Grain, APA
(http://uploads.tapatalk-cdn.com/20160217/2804597301a9946c70cd02478f2ff399.jpg)
Cheers!
Post by: coolman26 on February 18, 2016, 08:41:36 PM
This is the last of my Saison split wlp530. Not really Saison yeast, but 530 was an extra I had. I didn't like it at first. Amazing what time can do for beers. Not as dry and hoppy as GY018,(my favorite). Drier than the 565, and a little more subdued. It ends 018, 565, 530, all are really good.
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Post by: brewinhard on February 18, 2016, 09:11:44 PM
(http://uploads.tapatalk-cdn.com/20160218/36e1d274a7895d39f4e091f209e9d2ba.jpg)
This is the last of my Saison split wlp530. Not really Saison yeast, but 530 was an extra I had. I didn't like it at first. Amazing what time can do for beers. Not as dry and hoppy as GY018,(my favorite). Drier than the 565, and a little more subdued. It ends 018, 565, 530, all are really good.
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Now that is a "working man's" beer...... :)
Post by: deathlylost on February 19, 2016, 07:06:26 AM
(http://uploads.tapatalk-cdn.com/20160219/4377dc26433460527b6c58e88a854868.jpg)
(http://uploads.tapatalk-cdn.com/20160219/ba8a90e23f47856ddd1069410f241d75.jpg)
Post by: euge on February 19, 2016, 04:13:13 PM
Looks great as always!
Post by: dilluh98 on February 19, 2016, 10:00:20 PM
Beer bread made with pictured beer (Noti Brown Ale made w/ 1450). Both the beer bread and the beer are/were delicious.
Post by: HoosierBrew on February 19, 2016, 10:03:42 PM
Post by: Wort-H.O.G. on February 19, 2016, 10:12:05 PM
Post by: blatz on February 20, 2016, 12:20:01 AM
Marzen
Post by: Wort-H.O.G. on February 20, 2016, 01:45:23 AM
Last time I'll post this one but man it's a beaut: (http://uploads.tapatalk-cdn.com/20160220/bc0838a62ce698ff3e9189ac1f5cfe5f.jpg)
Marzen
looks great. getting a decent head formation and retention with the carahell? digging the taste?
Post by: blatz on February 20, 2016, 01:50:41 AM
Post by: coolman26 on February 20, 2016, 01:57:08 AM
Head formation and retention is perfect - that pic is about 3-5 minutes after pouring. This is my marzen recipe going forward.That beer sure looks good. I love that style for sure.
Post by: HoosierBrew on February 20, 2016, 02:06:26 AM
Post by: Wort-H.O.G. on February 20, 2016, 02:08:41 AM
Head formation and retention is perfect - that pic is about 3-5 minutes after pouring. This is my marzen recipe going forward.
That's exactly how I felt also.
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Post by: blatz on February 20, 2016, 10:20:33 PM
Post by: Wort-H.O.G. on February 20, 2016, 11:09:11 PM
Tapped my helles today : (http://uploads.tapatalk-cdn.com/20160220/fba660cf0da3f20c59a582304273cb15.jpg)
looking good Paul. does "It " taste good ;)
Post by: blatz on February 20, 2016, 11:14:30 PM
Post by: HoosierBrew on February 20, 2016, 11:16:30 PM
"IT" tastes excellent. Right now it's on the low end of carbonation but being in the tapped kegerator will fix that. Nice notes of fresh malt and slight spicy hop note. Love it. Most impressed with the brilliant clarity - no gel just Lagering for 4 weeks
Looks awesome. Bet that one doesn't last long.
Post by: Wort-H.O.G. on February 22, 2016, 01:10:44 AM
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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Post by: HoosierBrew on February 22, 2016, 01:14:51 AM
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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Beautiful beer. I love some BoPils.
Post by: blatz on February 22, 2016, 01:58:22 AM
Post by: Iliff Ave Brewhouse on February 22, 2016, 03:31:02 AM
Post by: brewinhard on February 22, 2016, 10:53:14 PM
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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My god man! How do you get such killer head formation on your beers? They look beautiful.
Post by: Wort-H.O.G. on February 22, 2016, 11:02:16 PM
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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My god man! How do you get such killer head formation on your beers? They look beautiful.
It's a trade secret -go read how in a book ( I had to)
They've been good with different malts, single infusion, hochkurz . I've been transparent on all my mash methods, and brew process. I'm not even sure I could say it's one thing or another. I do rests in my mash perhaps a little longer than average, manage PH, and pretty much that's all.
End of the day they do come out to my satisfaction.
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Post by: martinj on February 22, 2016, 11:13:10 PM
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
Sent from my iPhone using Tapatalk
My god man! How do you get such killer head formation on your beers? They look beautiful.
It's a trade secret -go read how in a book ( I had to)
They've been good with different malts, single infusion, hochkurz . I've been transparent on all my mash methods, and brew process. I'm not even sure I could say it's one thing or another. I do rests in my mash perhaps a little longer than average, manage PH, and pretty much that's all.
End of the day they do come out to my satisfaction.
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I see what you did there..... ;)
Post by: Wort-H.O.G. on February 22, 2016, 11:14:14 PM
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
Sent from my iPhone using Tapatalk
My god man! How do you get such killer head formation on your beers? They look beautiful.
It's a trade secret -go read how in a book ( I had to)
They've been good with different malts, single infusion, hochkurz . I've been transparent on all my mash methods, and brew process. I'm not even sure I could say it's one thing or another. I do rests in my mash perhaps a little longer than average, manage PH, and pretty much that's all.
End of the day they do come out to my satisfaction.
Sent from my iPad using Tapatalk
I see what you did there..... ;)
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Post by: Wort-H.O.G. on February 22, 2016, 11:32:53 PM
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
Sent from my iPhone using Tapatalk
My god man! How do you get such killer head formation on your beers? They look beautiful.
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
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Post by: HoosierBrew on February 22, 2016, 11:55:47 PM
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
Kudos man. Now that's how it SHOULD be. I've shared recipes all the way down to water chemistry and I'll keep doing it. ;)
Post by: Wort-H.O.G. on February 22, 2016, 11:57:53 PM
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
Kudos man. Now that's how it SHOULD be. I've shared recipes all the way down to water chemistry and I'll keep doing it. ;)
IT's how it should be ;)
Post by: brewinhard on February 22, 2016, 11:58:51 PM
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
Sent from my iPhone using Tapatalk
My god man! How do you get such killer head formation on your beers? They look beautiful.
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
Sent from my iPad using Tapatalk
You sure they won't be in another language? ???
Post by: Wort-H.O.G. on February 23, 2016, 12:01:56 AM
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils
Sent from my iPhone using Tapatalk
My god man! How do you get such killer head formation on your beers? They look beautiful.
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
Sent from my iPad using Tapatalk
You sure they won't be in another language? ???
F*@! No!..excuse my French ::) There that's all the other language you get from me bro.
Post by: brewinhard on February 23, 2016, 12:05:25 AM
Post by: Wort-H.O.G. on February 23, 2016, 12:08:37 AM
Good. I'm just messing around too. Brewing should be an open book for all to learn. That is why I have really been enjoying this forum lately.
It's all good.
I wouldn't be anywhere without the great people and info sharing on this forum. Looking forward to many years of learning here.
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Post by: beersk on February 23, 2016, 01:01:26 AM
Post by: PORTERHAUS on February 23, 2016, 01:50:14 AM
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
Sent from my iPhone using Tapatalk
My god man! How do you get such killer head formation on your beers? They look beautiful.
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
Sent from my iPad using Tapatalk
Yes please. :)
Post by: Wort-H.O.G. on February 23, 2016, 02:39:40 AM
(http://uploads.tapatalk-cdn.com/20160223/d2f33a6c872ee2209a78020d7679a17b.jpg)
But my el dorado IPA is fermenting nicely and in about 3 weeks she will be on the serving line. Looking forward to this one having never used this hop before.
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Post by: euge on February 23, 2016, 08:59:28 PM
Malty. Roasty.
(https://lh3.googleusercontent.com/snQ2kbSY3NjvBqLBFiDc6zF5FgCpen2BBXrMoMOB9wmb414yXXXVMzrytc3kBPKZBvY7ZUraZYceTg9zkavAc4FYR1O6Ixdwu4m3pRQXH3_6jQAmKDDfLf2yJGwlCEklNDLKAzX4Is6Gur9BmqXkn4wCPzJoGBbQU5VJ0VGDztZpLKTXlytQ_hll2sYyFr8rlFxUTkI4WZ-sIoOfYCR9GFRwhQ-2B8sJKXBe5s2lwwUIRzna70ITN_FbzmqvEFsEZ_8gHtLbY6ZVcjCB4xKOZKLG6VOd2SC19p9hFfs0MJKMF299LDkQcJCIO9pzE6dI4Ea-1x8xweeuzDcIGmzjpYCc4AyTCiGg8pjFjSoDppcl8B_mlU4-O4khZ-vURrnYx5EWxAMGvXDOkT0KsgMX4BU1lCTHLyQxnRiPJ8T08BUOgrtlWK3laOanP43DYjDBGpEFEb5RWTyolqNgGYyojiyzRnlPMD8zB2QO9OCF3Ds9xSHK46v0CIEe_xtP87yIUG-iaPjmSVKzQiLuWiE3r2OylE1dmw2l6gLs3N_5urGCJJyGpvoP9iZbDNXQONqyrCcJ=w698-h930-no)
Post by: Wort-H.O.G. on February 23, 2016, 09:05:55 PM
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Post by: euge on February 23, 2016, 09:06:39 PM
Amberish.
Post by: toby on February 23, 2016, 09:11:26 PM
Malty. Roasty.
Amberish.
Scoresheets like that are why I became a judge.
Post by: euge on February 24, 2016, 01:22:30 AM
Malty. Roasty.
Amberish.
Scoresheets like that are why I became a judge.
I like to keep it simple. 8) What the Old Doppelbock needs to blend with is something more hop forward than a bland pale lager.
Post by: Wort-H.O.G. on February 26, 2016, 10:52:27 PM
(http://uploads.tapatalk-cdn.com/20160226/b676ad65a3cf4c406ee37746e1747da9.jpg)
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Post by: euge on February 26, 2016, 11:19:04 PM
Post by: HoosierBrew on February 26, 2016, 11:21:28 PM
Post by: Wort-H.O.G. on February 26, 2016, 11:22:12 PM
Looks good! I'm going to try and max everything out before summer when it'll be too hot to brew. Brewing happens anyway in the summer but I should've started back in November when brewing season starts.
i'm actually a less summer brewer due to busy schedules and travel then. this is my prime time.
Post by: Wort-H.O.G. on February 26, 2016, 11:23:52 PM
Ken, how are you feeling about dropping PH in kettle ? I know you drop lower. Just wondering what you think.
so since I mash higher now at around 5.5ish, absolutely critical for this style IMO. finished product for pils in the 4.6ish range significantly enhances the crisp quenching finish.
Post by: HoosierBrew on February 26, 2016, 11:27:48 PM
Ken, how are you feeling about dropping PH in kettle ? I know you drop lower. Just wondering what you think.
so since I mash higher now at around 5.5ish, absolutely critical for this style IMO. finished product for pils in the 4.6ish range significantly enhances the crisp quenching finish.
Thanks for the info. So do you drop to 5.1 for all your pale lagers or just pils out of curiosity? I was thinking by doing 5.25 kettle for the helles that it should be fairly crisp but (by comparison) not as much as North German pils. At least it'll give me a yard stick to gauge by.
Post by: Wort-H.O.G. on February 27, 2016, 12:31:57 AM
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Post by: HoosierBrew on February 27, 2016, 12:36:53 AM
All pale lagers.
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Thanks a lot!
Post by: fmader on February 27, 2016, 12:44:03 AM
Post by: enzo_damario on February 27, 2016, 12:57:54 AM
Not the best picture for my first brew... an American Pale Ale with Tangerine peel.
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Post by: Wort-H.O.G. on February 27, 2016, 01:34:51 AM
Ken, I'm not a huge lager fan, but yours look beautiful. If they taste half as good as they look, I'm sure my eyes could be opened in a new direction. (I'm not even sure that makes sense lol). You know, you're just over an hour drive north for me. Maybe one of these days we can swap some beers or even team up for a brew day.... One of these weeks that have an extra day in them. Time has not been on my side lately lol
Totally be down with that frank. Sway you to dark side of lagers!
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Post by: Wort-H.O.G. on February 27, 2016, 01:39:02 AM
(http://uploads.tapatalk-cdn.com/20160227/ccf1a7a0f86c9a1147f8af8f26d4355a.jpg)
Not the best picture for my first brew... an American Pale Ale with Tangerine peel.
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Looks good enough to drink to me!
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Post by: beersk on February 27, 2016, 01:55:28 AM
I'm comin' too.Ken, I'm not a huge lager fan, but yours look beautiful. If they taste half as good as they look, I'm sure my eyes could be opened in a new direction. (I'm not even sure that makes sense lol). You know, you're just over an hour drive north for me. Maybe one of these days we can swap some beers or even team up for a brew day.... One of these weeks that have an extra day in them. Time has not been on my side lately lol
Totally be down with that frank. Sway you to dark side of lagers!
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Post by: golfgod04 on February 27, 2016, 04:07:54 AM
this is my peanut butter cup brown ale, I only bottled it a week ago so its not really ready but I needed to sample a bottle anyways!
Post by: Wort-H.O.G. on February 27, 2016, 11:15:11 AM
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Post by: euge on February 27, 2016, 02:17:13 PM
I'm trying to get my head around it.
Post by: Wort-H.O.G. on February 27, 2016, 03:32:47 PM
All pale lagers.
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Thanks a lot!
sure thing. the Northern Ger Pils I did this morning was 5.48 in the beta rest of mash, came up slightly to 5.52 at end of beta before alpha rest, and then I dropped in the kettle to 5.2.....called it good there.
Post by: golfgod04 on February 27, 2016, 04:15:06 PM
Late addition Reeses in the boil?
I'm trying to get my head around it.
I made a peanut butter cup brown ale. I used pb2 in the last 10 minutes of the boil and then added cacao nibs to the secondary.
Post by: Wort-H.O.G. on February 28, 2016, 12:30:57 AM
(http://uploads.tapatalk-cdn.com/20160228/9b719e4405aba72e18e7b048f9f4c581.jpg)
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Post by: HoosierBrew on February 28, 2016, 12:44:40 AM
Post by: blatz on February 28, 2016, 12:47:29 AM
Looks fantastic.
Yup
Post by: Wort-H.O.G. on February 28, 2016, 12:51:54 AM
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Post by: HoosierBrew on February 28, 2016, 12:54:13 AM
Love carahell.
Me too. Using some in my helles tomorrow.
Post by: Wort-H.O.G. on February 28, 2016, 12:56:31 AM
Totally my replacement to carapils...no longer use that and just vary % of carahell depending on the brew.Love carahell.
Me too. Using some in my helles tomorrow.
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Post by: HoosierBrew on February 28, 2016, 01:00:11 AM
Totally my replacement to carapils...no longer use that and just vary % of carahell depending on the brew.
Yeah, a lot more character ( and quality).
Post by: JT on February 28, 2016, 02:36:50 AM
American Pale Ale, this keg should be about spent, but it keeps putting out another glass.
Post by: HoosierBrew on February 28, 2016, 02:38:45 AM
Post by: Wort-H.O.G. on February 28, 2016, 02:44:11 AM
(http://uploads.tapatalk-cdn.com/20160228/bf1504228e75ef35b55ebe2a0072bd60.jpg)
American Pale Ale, this keg should be about spent, but it keeps putting out another glass.
Awesome JT. I can almost taste it.
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Post by: JT on February 28, 2016, 02:44:25 AM
Really pretty beer.Thanks, it's funny that this is the Falconer's Flight ale I was worried about awhile back. Turned out really nice.
Post by: fmader on February 28, 2016, 04:59:20 AM
Really pretty beer.Thanks, it's funny that this is the Falconer's Flight ale I was worried about awhile back. Turned out really nice.
Looks great! I love the Hoppin Frog glass... I've never scene one before or even thought they even existed since they only package bombers.
Post by: euge on February 28, 2016, 04:29:26 PM
(http://uploads.tapatalk-cdn.com/20160228/bf1504228e75ef35b55ebe2a0072bd60.jpg)
American Pale Ale, this keg should be about spent, but it keeps putting out another glass.
I love kegs like that!
Nice head! Looks tasty.
Post by: brewinhard on February 28, 2016, 09:13:26 PM
Post by: blatz on February 29, 2016, 02:27:53 PM
Post by: erockrph on March 04, 2016, 02:02:18 AM
First pour off my souped-up Mr Beer American Lite kit. Beautiful, poundable, practically flavorless. I'm conflicted on this one, because I actually like it quite a bit for some strange reason.
Post by: euge on March 04, 2016, 02:08:32 AM
Post by: HoosierBrew on March 04, 2016, 02:25:17 AM
Edit - Besides, if it had a lot of flavor you bought the wrong kit. ;)
Post by: Wort-H.O.G. on March 04, 2016, 10:31:24 PM
(http://uploads.tapatalk-cdn.com/20160304/440a0637a9a41ffdcc876a8a679ca124.jpg)
(http://uploads.tapatalk-cdn.com/20160304/d3f32f60a82e6078ac3c2dc57e938f64.jpg)
(http://uploads.tapatalk-cdn.com/20160304/93dfefa46d01c9f4aaacefe696725d35.jpg)
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Post by: euge on March 04, 2016, 10:55:09 PM
Post by: HoosierBrew on March 04, 2016, 11:01:20 PM
Post by: deathlylost on March 04, 2016, 11:02:02 PM
Post by: Wort-H.O.G. on March 04, 2016, 11:04:32 PM
Looking good!
thanks. im trying to analyze why it is as it is. its the zum uerige recipe, so just 95.2%pils and 4.8% caramunich I ( i use sinamar for color). not so different from other recipes but the head is ridiculous. has to be something....
Post by: beersk on March 04, 2016, 11:26:50 PM
(http://s29.postimg.org/w1wamjht3/Ken_s_pils_2.jpg) (http://postimage.org/)
free picture upload (http://postimage.org/)
Post by: HoosierBrew on March 04, 2016, 11:29:45 PM
Amazing Northern German Pilsner brewed by Ken (Wort-H.O.G.). I'm jealous this isn't mine. So I guess this means I really need to get my a$$ in gear and get a pH meter, huh?
(http://s29.postimg.org/w1wamjht3/Ken_s_pils_2.jpg) (http://postimage.org/)
free picture upload (http://postimage.org/)
+1 to that. He brews a killer pils. I could empty a keg of that pretty quickly.
Post by: Wort-H.O.G. on March 04, 2016, 11:52:01 PM
Amazing Northern German Pilsner brewed by Ken (Wort-H.O.G.). I'm jealous this isn't mine. So I guess this means I really need to get my a$$ in gear and get a pH meter, huh?
(http://s29.postimg.org/w1wamjht3/Ken_s_pils_2.jpg) (http://postimage.org/)
free picture upload (http://postimage.org/)
dude..I'm jealous of that glass and the lighting for that pic- fabulous!
also, very happy you enjoyed Jesse.
Post by: blatz on March 04, 2016, 11:55:02 PM
(http://uploads.tapatalk-cdn.com/20160304/5d01177f682088ab8803d5fb40e92234.jpg)
(http://uploads.tapatalk-cdn.com/20160304/34f4862246ffae3e4024e0f53cb127b7.jpg)
Red "extra" IPA
Post by: Wort-H.O.G. on March 05, 2016, 12:02:57 AM
Don't get me wrong; you've seen some of my beers that have been hit with gelatin....good head. But I'm not kidding when I say this alt is off the charts.
Is it possible the gelatin strips the beer of something that would produce such thick, creamy foam that persists to the last sip??? just a question that perhaps we should start a thread on and get some of us experimenting with.
Post by: blatz on March 05, 2016, 12:04:29 AM
Post by: beersk on March 05, 2016, 12:06:39 AM
ok guys..hold on to your hats and don't hate me..but the only variable to that alt.......no gelatin used to fine.Yes, I think it is very possible.
Don't get me wrong; you've seen some of my beers that have been hit with gelatin....good head. But I'm not kidding when I say this alt is off the charts.
Is it possible the gelatin strips the beer of something that would produce such thick, creamy foam that persists to the last sip??? just a question that perhaps we should start a thread on and get some of us experimenting with.
Post by: Wort-H.O.G. on March 05, 2016, 12:07:54 AM
Eh I haven't ever noticed a correlation. I only gel a few of my beers and don't see any diff With or without
I understand your thinking as Ive also seen the same in other beers. if it isn't that Paul...i'm at loss. nothing else obvious would pop out. Like I said-just the only thing identifiable.
Post by: blatz on March 05, 2016, 12:11:25 AM
Post by: Wort-H.O.G. on March 05, 2016, 12:14:36 AM
Put a small amount of the alt in a liter soda bottle, gel, and see if it changes. Without knowing your recipe it's hard to say, but frankly most of your beers have ridic head. Might be ph, water, the avangard malts or all of the above
Right that's what I was trying to convey....same brand of malts, same process, ph management etc. not that I've been deficient with foam and foam retention, just that for a non IPA with s*** tons of hop oils, this alt is tight.
Anyway, just spit balling at the point.
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Post by: Wort-H.O.G. on March 05, 2016, 12:17:01 AM
Jesus Ken. I've never seen head that meringuey!
(http://uploads.tapatalk-cdn.com/20160304/5d01177f682088ab8803d5fb40e92234.jpg)
(http://uploads.tapatalk-cdn.com/20160304/34f4862246ffae3e4024e0f53cb127b7.jpg)
Red "extra" IPA
Carared or red x?..
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Post by: HoosierBrew on March 05, 2016, 12:17:28 AM
Post by: blatz on March 05, 2016, 12:21:33 AM
Carared or red x?..
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2 row, Munich, Vienna, eng med crystal and smidge of chocolate. Lots and lots of hops but predominantly citra
Post by: Wort-H.O.G. on March 05, 2016, 12:24:43 AM
I haven't noticed a difference either. Ken, do you think the step mash could've been the real improvement in foam? I know the alpha rest definitely can help there.
It's also a possibility Jon. It's just that I did step on that pils and few others, and while there is very nice foam it's not like this. The pils was about about 40ibu and the alt was 50ibu, so there is some difference there.
I guess I will just brew it again as is, just hit it with gelatin and see.
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Post by: HoosierBrew on March 05, 2016, 12:27:09 AM
I haven't noticed a difference either. Ken, do you think the step mash could've been the real improvement in foam? I know the alpha rest definitely can help there.
It's also a possibility Jon. It's just that I did step on that pils and few others, and while there is very nice foam it's not like this. The pils was about about 40ibu and the alt was 50ibu, so there is some difference there.
I guess I will just brew it again as is, just hit it with gelatin and see.
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I'll be curious to see the differences, all other factors being equal.
Post by: Wort-H.O.G. on March 05, 2016, 12:39:45 AM
I haven't noticed a difference either. Ken, do you think the step mash could've been the real improvement in foam? I know the alpha rest definitely can help there.
It's also a possibility Jon. It's just that I did step on that pils and few others, and while there is very nice foam it's not like this. The pils was about about 40ibu and the alt was 50ibu, so there is some difference there.
I guess I will just brew it again as is, just hit it with gelatin and see.
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I'll be curious to see the differences, all other factors being equal.
Agreed. In theory, gelatin drops proteins and yeast, and we all probably agree that those proteins do contribute to head and retention- hop oils aside.
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Post by: HoosierBrew on March 05, 2016, 12:46:28 AM
In theory, gelatin drops proteins and yeast, and we all probably agree that those proteins do contribute to head and retention- hop oils aside.
True enough. For a while I've been using foam positive stuff like flaked barley, flaked wheat, or chit, so maybe I'm offsetting any loss from the gelatin and just don't realize it.
Post by: Wort-H.O.G. on March 05, 2016, 12:49:26 AM
In theory, gelatin drops proteins and yeast, and we all probably agree that those proteins do contribute to head and retention- hop oils aside.
True enough. For a while I've been using foam positive stuff like flaked barley, flaked wheat, or chit, so maybe I'm offsetting any loss from the gelatin and just don't realize it.
I think the best and most accurate comparative test would be one batch, split into two kegs...one with gelatin one without carbed same.
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Post by: HoosierBrew on March 05, 2016, 12:53:13 AM
In theory, gelatin drops proteins and yeast, and we all probably agree that those proteins do contribute to head and retention- hop oils aside.
True enough. For a while I've been using foam positive stuff like flaked barley, flaked wheat, or chit, so maybe I'm offsetting any loss from the gelatin and just don't realize it.
I think the best and most accurate comparative test would be one batch, split into two kegs...one with gelatin one without carbed same.
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Totally agree.
Post by: beersk on March 05, 2016, 01:20:27 AM
Post by: Wort-H.O.G. on March 05, 2016, 01:35:52 AM
I know that I'm pretty much done using gelatin. I'd rather just wait the extra time for the beer to clear than compromise the flavor, mouthfeel, and head retention.i'm going to start a thread on this and see if we can get a few of us to participate in some experiments. Few different beers split into 1/2 batches for kegging or bottling. 1/2 fined with gelatin, 1/2 not.
Post by: JT on March 05, 2016, 01:56:48 AM
Post by: JT on March 05, 2016, 01:59:38 AM
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
Post by: Wort-H.O.G. on March 05, 2016, 02:01:49 AM
(http://uploads.tapatalk-cdn.com/20160305/b2a9eb8d02f60e8c739f742b30d10933.jpg)
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
Looks great. I hear ya...kicked my Schwarzbier yesterday.....way too quick.
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Post by: coastsidemike on March 05, 2016, 06:52:15 AM
Hope you all are doing well.
(http://i.imgur.com/y9lFsgC.jpg)
Post by: JT on March 05, 2016, 08:06:00 AM
Post by: Wort-H.O.G. on March 05, 2016, 01:00:37 PM
Post by: coastsidemike on March 05, 2016, 05:10:59 PM
nice beer Mike..did I sample this one? I know I had a saison.
This one is a little drier with the ABV moved up from 5% to 6.5%. I did use too many hops, per my norm, but the Pacific Jade is very citrusy. I need to dial it all back and add an additional hop variety to give it more complexity.
Malt bill is 55% Pilsen, 22% Wheat, 18% Vienna and 5% sugar.
Ken, you and others sometimes have an amazing amount of foam on top of your pours - how do you make that happen? Those make for great photos!
Post by: blatz on March 05, 2016, 05:22:41 PM
(http://uploads.tapatalk-cdn.com/20160305/b2a9eb8d02f60e8c739f742b30d10933.jpg)
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
Beautiful
Post by: brewinhard on March 05, 2016, 08:49:17 PM
(http://uploads.tapatalk-cdn.com/20160305/b2a9eb8d02f60e8c739f742b30d10933.jpg)
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
Love the clarity. What's your recipe for that one?
Post by: JT on March 05, 2016, 10:20:07 PM
(http://uploads.tapatalk-cdn.com/20160305/9363d2c248417f90e5b631609416ef4d.jpg)(http://uploads.tapatalk-cdn.com/20160305/b2a9eb8d02f60e8c739f742b30d10933.jpg)
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
Love the clarity. What's your recipe for that one?
Since brewing this I've tightened up my mill gap, so I may need to adjust grain volume down a bit. This beer came in around 3.7 or 3.8% abv. Carbed to about 1.6 volumes.
Post by: coastsidemike on March 05, 2016, 10:45:42 PM
(http://uploads.tapatalk-cdn.com/20160305/9363d2c248417f90e5b631609416ef4d.jpg)(http://uploads.tapatalk-cdn.com/20160305/b2a9eb8d02f60e8c739f742b30d10933.jpg)
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
Love the clarity. What's your recipe for that one?
Since brewing this I've tightened up my mill gap, so I may need to adjust grain volume down a bit. This beer came in around 3.7 or 3.8% abv. Carbed to about 1.6 volumes.
That's really nice; the recipe combined with low ABV is inspiring. It looks like a great beer.
Post by: brewinhard on March 05, 2016, 10:48:15 PM
Post by: tommymorris on March 06, 2016, 01:16:40 AM
SABL clone attempt.
I travel too much and sometimes SABL is the best beer in the hotel bar. But that's okay. I like SABL. On a recent trip I got it in my head to try and clone it. Mine is not bad. But a bit different. I think English crystal may be too rich. American C60 might have been a better choice. I used Safale K97. Not bad but not quite as crisp. Other than that. I think I did pretty good.
Post by: HoosierBrew on March 06, 2016, 01:20:15 AM
Post by: JT on March 06, 2016, 01:34:40 AM
(http://uploads.tapatalk-cdn.com/20160306/775b8c00fc0adf1f22dead0cc4ab718d.jpg)I agree! SABL ain't a bad pour at all, and often times it is the best beer available. Nice looking lager there!
SABL clone attempt.
I travel too much and sometimes SABL is the best beer in the hotel bar. But that's okay. I like SABL. On a recent trip I got it in my head to try and clone it. Mine is not bad. But a bit different. I think English crystal may be too rich. American C60 might have been a better choice. I used Safale K97. Not bad but not quite as crisp. Other than that. I think I did pretty good.
Post by: tommymorris on March 06, 2016, 01:35:12 AM
Post by: blatz on March 06, 2016, 01:36:28 AM
(http://uploads.tapatalk-cdn.com/20160306/775b8c00fc0adf1f22dead0cc4ab718d.jpg)
SABL clone attempt.
I agree! SABL ain't a bad pour at all, and often times it is the best beer available. Nice looking lager there!
Agreed - looks incredible!
Post by: deathlylost on March 06, 2016, 06:01:44 AM
(http://uploads.tapatalk-cdn.com/20160306/e33a5d295570ec0eba14f5b47ac75e15.jpg)
(http://uploads.tapatalk-cdn.com/20160306/50bb1c48c4205125cc33b62aeda241fa.jpg)
Post by: blatz on March 06, 2016, 12:38:01 PM
Post by: HoosierBrew on March 06, 2016, 03:51:28 PM
Post by: neddles on March 06, 2016, 05:04:29 PM
OG 1.051
IBU32
98% Red-X
2% Fawcett Pale Chocolate
Magnum @60
15g Santiam @10
WLP 011 Ferment @60F
(http://i.imgur.com/nnb6nnBl.jpg)
Post by: deathlylost on March 06, 2016, 06:18:52 PM
FWIW, I wouldn't add a lot of crystal to it. Haven't brewed with it yet, but I've tried a couple beers brewed with it. It has a pretty malty character to it, like using a fairly high % of Munich IMO. I could see it working pretty well with a little Victory. All depends on what you're after though.
That's very true. It is a malty grain. Maybe Victory would be a better choice. Or Pale chocolate or brown malt. I also laid low on the hops to push the Red X flavors. I think Red X would be a good IPA malt as well. Something I may play with.
Post by: deathlylost on March 06, 2016, 06:20:14 PM
Since you are talking Red-X Here is this. Simple, malty and delicious.
OG 1.051
IBU32
98% Red-X
2% Fawcett Pale Chocolate
Magnum @60
15g Santiam @10
WLP 011 Ferment @60F
(http://i.imgur.com/nnb6nnBl.jpg)
Beutiful beer. I bet it tasted great. It's only 8am, but that makes me drool for a beer.
Post by: JT on March 06, 2016, 08:10:05 PM
(http://uploads.tapatalk-cdn.com/20160306/3e8450f071ade0813d49fe1502f88736.jpg)
Post by: HoosierBrew on March 06, 2016, 08:17:27 PM
Post by: JT on March 06, 2016, 08:22:41 PM
Post by: pete b on March 06, 2016, 09:51:02 PM
That maple tej is going in that cask I just emptied of 100 proof Knob Creek.
Post by: brewinhard on March 06, 2016, 11:12:56 PM
(http://images.tapatalk-cdn.com/16/03/06/4c8e1019b0a57d82d668af08f8f177dc.jpg)
That maple tej is going in that cask I just emptied of 100 proof Knob Creek.
Wow! That sounds intriguing. How long did it take you to knock off that Knob Creek?
Post by: pete b on March 06, 2016, 11:18:03 PM
About 10 minutes. But I poured it into bottles! Haha.(http://images.tapatalk-cdn.com/16/03/06/4c8e1019b0a57d82d668af08f8f177dc.jpg)
That maple tej is going in that cask I just emptied of 100 proof Knob Creek.
Wow! That sounds intriguing. How long did it take you to knock off that Knob Creek?
The whiskey was just there a couple weeks to flavor the cask. It tastes good, we simply don't need to buy bourbon the rest of the year.
Post by: HoosierBrew on March 06, 2016, 11:34:18 PM
Post by: golfgod04 on March 07, 2016, 07:37:51 PM
Post by: 69franx on March 07, 2016, 07:47:27 PM
Post by: golfgod04 on March 07, 2016, 08:04:04 PM
Post by: brewinhard on March 07, 2016, 11:57:34 PM
Im brewing a Cascade Citra Pale Ale today. So I am drinking my peanut butter cup brown ale while brewing (https://pbs.twimg.com/media/Cc-BCbrWAAA8Ts6.jpg)
Yeah! Nice head retention even with that PB2.
Post by: golfgod04 on March 08, 2016, 12:08:20 AM
Post by: brewinhard on March 08, 2016, 02:01:29 AM
yes the first one I opened after 10 days in the bottle, had 0. but after 20 days, its great. heard some people had issue with that, but i guess i got lucky
Good process will yield good results. That beer sounds like a panty dropper.
Post by: beersk on March 08, 2016, 03:25:16 PM
(http://s17.postimg.org/5kmuqib67/20160307_172201_LLS.jpg) (http://postimage.org/)
That 3522 is mighty good stuff. This beer has about the perfect balance between the malt and yeast character with just a hint of the EKG's coming through.
Post by: JT on March 08, 2016, 05:28:36 PM
Belgian Blond after my bike ride yesterday. First ride of the year, I felt way better than I normally do. But I guess I've been riding pretty hard all winter, since I commute year round.Sounds and looks tasty!
(http://s17.postimg.org/5kmuqib67/20160307_172201_LLS.jpg) (http://postimage.org/)
That 3522 is mighty good stuff. This beer has about the perfect balance between the malt and yeast character with just a hint of the EKG's coming through.
Post by: coolman26 on March 08, 2016, 09:47:09 PM
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Post by: JT on March 08, 2016, 09:52:39 PM
Post by: beersk on March 09, 2016, 02:07:11 AM
Post by: blatz on March 09, 2016, 02:11:29 AM
Post by: HoosierBrew on March 09, 2016, 02:13:03 AM
Oh yeah, JT, Belgian blond is a fantastic style. Brew it to any strength, whether you want something sessionable or sippable.
Yeah, great style. Lots of yeast choices - I love 3522, too (among others). I like it in summer (or any)time. Nice looking beer BTW.
Post by: beersk on March 09, 2016, 02:14:44 AM
And it holds its head sidewaysI don't get it...
Post by: beersk on March 09, 2016, 02:15:35 AM
Have you had Ommegang's Cooperstown Ale? It was the beer that made me want to brew this style more.Oh yeah, JT, Belgian blond is a fantastic style. Brew it to any strength, whether you want something sessionable or sippable.
Yeah, great style. Lots of yeast choices - I love 3522, too (among others). I like it in summer (or any)time. Nice looking beer BTW.
Post by: blatz on March 09, 2016, 02:15:35 AM
And it holds its head sidewaysI don't get it...
Must be just my view- pic came in sideways. Trying to make a joke - my bad.
Post by: beersk on March 09, 2016, 02:16:05 AM
I wondered that, haha.And it holds its head sidewaysI don't get it...
Must be just my view- pic came in sideways. Trying to make a joke - my bad.
Post by: fmader on March 09, 2016, 02:28:16 AM
I wondered that, haha.And it holds its head sidewaysI don't get it...
Must be just my view- pic came in sideways. Trying to make a joke - my bad.
Though it looks delicious, the looks glued to the inside of the glass on my end too.
You haven't gone crazy yet, Paul lol
Post by: HoosierBrew on March 09, 2016, 02:30:18 AM
Have you had Ommegang's Cooperstown Ale? It was the beer that made me want to brew this style more.Oh yeah, JT, Belgian blond is a fantastic style. Brew it to any strength, whether you want something sessionable or sippable.
Yeah, great style. Lots of yeast choices - I love 3522, too (among others). I like it in summer (or any)time. Nice looking beer BTW.
Oh yeah. Good beer.
Post by: Wort-H.O.G. on March 10, 2016, 09:03:24 PM
(http://uploads.tapatalk-cdn.com/20160310/70bf6b710627b6be8763951ed7a6a6df.jpg)
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Post by: beersk on March 11, 2016, 03:18:22 PM
Post by: Wort-H.O.G. on March 11, 2016, 03:26:07 PM
Looks really nice. Was this in a bottle or a forgotten keg? Not often you see that kinda head on something bottled unless it's a highly carbonated hefe.
keg that wasn't even on co2 for all those months.
Post by: Joe Sr. on March 11, 2016, 03:28:48 PM
Post by: Wort-H.O.G. on March 11, 2016, 03:38:23 PM
I don't know what you do, Ken, but you get some pretty impressive head on your beers.
I wish I knew what is[are] the contributing factors. my process is pretty locked down from soup to nuts and doesn't deviate-regardless of the style. only difference between ales and lagers is the most recent change to hochkurz for lagers.
Post by: blatz on March 11, 2016, 03:50:30 PM
I don't know what you do, Ken, but you get some pretty impressive head on your beers.
I wish I knew what is[are] the contributing factors. my process is pretty locked down from soup to nuts and doesn't deviate-regardless of the style. only difference between ales and lagers is the most recent change to hochkurz for lagers.
could it be the avangard malts maybe? I mean I have very good head on all of my beers (no complaints at all!), follow a lot of the same practice as you do, along with the same water profiles, and I generally don't have that meringue like head you seem to get on everything, except for my Truculent IPA which is malty and ridiculously hopped
Post by: Wort-H.O.G. on March 11, 2016, 03:55:57 PM
I don't know what you do, Ken, but you get some pretty impressive head on your beers.
I wish I knew what is[are] the contributing factors. my process is pretty locked down from soup to nuts and doesn't deviate-regardless of the style. only difference between ales and lagers is the most recent change to hochkurz for lagers.
could it be the avangard malts maybe? I mean I have very good head on all of my beers (no complaints at all!), follow a lot of the same practice as you do, along with the same water profiles, and I generally don't have that meringue like head you seem to get on everything, except for my Truculent IPA which is malty and ridiculously hopped
thought that also at one point Paul, however this beer was with muntons maris otter, and many others I've posted were with weyermann, schill, and various other base malts.
Post by: HoosierBrew on March 11, 2016, 03:58:12 PM
Post by: Wort-H.O.G. on March 11, 2016, 04:00:21 PM
Ken, what do you do to clean your beer glasses, out of curiosity ? Definitely helps (or hurts) head retention and quality.
quite honestly-most just get hot water rinse right after.
Post by: HoosierBrew on March 11, 2016, 04:02:08 PM
Ken, what do you do to clean your beer glasses, out of curiosity ? Definitely helps (or hurts) head retention and quality.
quite honestly-most just get hot water rinse right after.
Same here. My beers have consistently good foam, not always as nice as your pics.
Post by: blatz on March 11, 2016, 04:03:41 PM
Ken, what do you do to clean your beer glasses, out of curiosity ? Definitely helps (or hurts) head retention and quality.
quite honestly-most just get hot water rinse right after.
Same here. My beers have consistently good foam, not always as nice as your pics.
man - I can't do the rinse with hot water only thing. tried. ALWAYs have nucleation sites all over the glass. I like my Meyers soap, glass brush and hot rinse method.
just rinsing would be so much easier.
Post by: Wort-H.O.G. on March 11, 2016, 04:07:38 PM
Ken, what do you do to clean your beer glasses, out of curiosity ? Definitely helps (or hurts) head retention and quality.
quite honestly-most just get hot water rinse right after.
Same here. My beers have consistently good foam, not always as nice as your pics.
man - I can't do the rinse with hot water only thing. tried. ALWAYs have nucleation sites all over the glass. I like my Meyers soap, glass brush and hot rinse method.
just rinsing would be so much easier.
i don't think I even have a glass with nucleation points. most of mine are old school from 1990's.
Post by: blatz on March 11, 2016, 04:21:16 PM
i don't think I even have a glass with nucleation points. most of mine are old school from 1990's.
not in the glass. bubbles clinging to unclean surfaces. hot rinse just doesn't cut it at my house.
Post by: HoosierBrew on March 11, 2016, 04:26:31 PM
i don't think I even have a glass with nucleation points. most of mine are old school from 1990's.
not in the glass. bubbles clinging to unclean surfaces. hot rinse just doesn't cut it at my house.
I'm gonna upgrade my cleaning. My foam is good now (sometimes great) and would get better with better cleaning. I run glasses through the dishwasher on the bottom rack, right over the jets, and then rinse like hell with hot water. I may try what you do.
Post by: Wort-H.O.G. on March 11, 2016, 05:00:42 PM
i don't think I even have a glass with nucleation points. most of mine are old school from 1990's.
not in the glass. bubbles clinging to unclean surfaces. hot rinse just doesn't cut it at my house.
;D
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
Post by: HoosierBrew on March 11, 2016, 05:36:22 PM
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.
Post by: Wort-H.O.G. on March 11, 2016, 05:42:16 PM
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.
cool-my generic ones don't have that.
perhaps the secret to both foam and retention is a combination of things- enough proteins in the beer, high viscosity, proper carbonation and temp, clean glassware, and even high alpha bittering hops....the latter is one I just read article on and indicates use of a high alpha bittering hop such as magnum can aid the head retention. Interesting as I do tend to use a high alpha for bittering in many of my beers.
Post by: HoosierBrew on March 11, 2016, 05:53:47 PM
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.
cool-my generic ones don't have that.
perhaps the secret to both foam and retention is a combination of things- enough proteins in the beer, high viscosity, proper carbonation and temp, clean glassware, and even high alpha bittering hops....the latter is one I just read article on and indicates use of a high alpha bittering hop such as magnum can aid the head retention. Interesting as I do tend to use a high alpha for bittering in many of my beers.
I agree it's definitely a combo of factors. I normally bitter with high AA, too. I bittered the helles with Mittelfrueh, though, so I'm curious to see the foam there. I hadn't bittered with noble for awhile, so I wanted to re-asess whether I got any slight noble character from that. I'm pretty sure the long alpha rest had to help some with foam though.
Post by: Wort-H.O.G. on March 11, 2016, 05:56:42 PM
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.
cool-my generic ones don't have that.
perhaps the secret to both foam and retention is a combination of things- enough proteins in the beer, high viscosity, proper carbonation and temp, clean glassware, and even high alpha bittering hops....the latter is one I just read article on and indicates use of a high alpha bittering hop such as magnum can aid the head retention. Interesting as I do tend to use a high alpha for bittering in many of my beers.
I agree it's definitely a combo of factors. I normally bitter with high AA, too. I bittered the helles with Mittelfrueh, though, so I'm curious to see the foam there. I hadn't bittered with noble for awhile, so I wanted to re-asess whether I got any slight noble character from that. I'm pretty sure the long alpha rest had to help some with foam though.
yeah I left that out as that's something relatively new for me, and while it does show to improve its not part of my ale process or previous lagers.
Post by: HoosierBrew on March 11, 2016, 06:00:43 PM
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.
cool-my generic ones don't have that.
perhaps the secret to both foam and retention is a combination of things- enough proteins in the beer, high viscosity, proper carbonation and temp, clean glassware, and even high alpha bittering hops....the latter is one I just read article on and indicates use of a high alpha bittering hop such as magnum can aid the head retention. Interesting as I do tend to use a high alpha for bittering in many of my beers.
I agree it's definitely a combo of factors. I normally bitter with high AA, too. I bittered the helles with Mittelfrueh, though, so I'm curious to see the foam there. I hadn't bittered with noble for awhile, so I wanted to re-asess whether I got any slight noble character from that. I'm pretty sure the long alpha rest had to help some with foam though.
yeah I left that out as that's something relatively new for me, and while it does show to improve its not part of my ale process or previous lagers.
Right, definitely doesn't explain the ESB.
Post by: Joe Sr. on March 11, 2016, 06:13:06 PM
Post by: Wort-H.O.G. on March 11, 2016, 06:43:31 PM
Denny has a link to a BYO article he typically posts when the topic of head foaming and retention comes up.
Think that's what I read and referenced.
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Post by: Wort-H.O.G. on March 12, 2016, 12:17:14 AM
(http://uploads.tapatalk-cdn.com/20160312/cd5deb060e11ee5a696b11922d26d499.jpg)
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Post by: HoosierBrew on March 12, 2016, 12:48:30 AM
Post by: Wort-H.O.G. on March 12, 2016, 12:50:19 AM
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Post by: HoosierBrew on March 12, 2016, 12:56:31 AM
Wlp029
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Ok cool. Just curious. 1007 takes a while to clear, and that's what I use most times. Looks awesome !
Post by: beersk on March 12, 2016, 04:32:19 PM
(http://s9.postimg.org/915h8wwn3/20160311_174147_LLS.jpg) (http://postimage.org/)
Post by: Wort-H.O.G. on March 12, 2016, 04:41:23 PM
Ken's Oktoberfest. Wile E. approved. Had this last night. Very nice, Ken! Send me the intimate deets in a PM, please!
(http://s9.postimg.org/915h8wwn3/20160311_174147_LLS.jpg) (http://postimage.org/)
how was carbonation? rushed it to get it out door.
Post by: HoosierBrew on March 12, 2016, 04:43:01 PM
Post by: Wort-H.O.G. on March 12, 2016, 04:46:13 PM
Mine was about 75 or 80% carbed, but delicious.
yeah that sounds about right..i can tell from pic it looks a little under carbonated..oh well-it's good now boys ;D
Post by: HoosierBrew on March 12, 2016, 04:48:42 PM
Mine was about 75 or 80% carbed, but delicious.
yeah that sounds about right..i can tell from pic it looks a little under carbonated..oh well-it's good now boys ;D
Hey, no complaints. It was delicious.
Post by: Wort-H.O.G. on March 12, 2016, 05:02:49 PM
50% avangard vienna, 22.7% avangard pils, 18.2% avangard dark munich 15lovi, 9.1%carahell.
28.4IBU- 17.4IBU merkur bittering, 11.1IBU Hallertauer last 10minutes.
wlp833
Mash: RO water w/ profile amber balanced with 40ppm cacl, 13ppm mag, 17ppm NA, 78ppm sulfate, 60ppm chloride.
mash 60min 144F 5.5PH. 60min 162F. batch sparge. adjust with lactic in kettle to 5.25PH.
Pitch yeast into 48F wort after O2 for 90 seconds. hold 49F until 65%ADT, pull from fridge and let rise to 60F and hold until finished. cold crash, fine and keg.
OG 1.054
FG 1.010
5.8%ABV
Post by: beersk on March 12, 2016, 05:27:01 PM
Post by: Wort-H.O.G. on March 12, 2016, 05:30:57 PM
Awesome, Ken. Thanks. The body on it was ridiculous; very fully. Malt character was very nice too. I'm going to be trying the 60/60 mash schedule as well. Did it on a 3 gallon batch of helles last week. Felt kinda bummed about spending so much time on the mash to only get 3 gallons out of the deal... Oh well. Doing it on a Kolsch tomorrow.
yeah that's something i've noticed on the 60/60 mash...body and mouthfeel seems different/enhanced to me without residual sweetness.
Post by: Wort-H.O.G. on March 12, 2016, 10:59:05 PM
Mine was about 75 or 80% carbed, but delicious.m
This is what it should have looked like....
(http://uploads.tapatalk-cdn.com/20160312/43e93c8acaf41f798afce6d1fa7547a5.jpg)
(http://uploads.tapatalk-cdn.com/20160312/396f020b7390350be040cb781cc9c70a.jpg)
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Post by: HoosierBrew on March 12, 2016, 11:24:01 PM
Post by: JT on March 12, 2016, 11:29:40 PM
Post by: Wort-H.O.G. on March 12, 2016, 11:37:10 PM
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Post by: JT on March 12, 2016, 11:42:17 PM
JT- I don't think that's the likely contributor...I didn't always do that. I do think it's a multitude of things the help. I've also been thinking about leaving the fatty oils behind in the kettle...head killers. I literally leave all trub behind...I work very hard to transfer clear wort. I know experiments show now impact on flavor, but wonder about its impact on foam.....just an assumption at this point.Good to know as well. You siphoning after boil or using a kettle dip tube?
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Post by: Wort-H.O.G. on March 12, 2016, 11:43:25 PM
JT- I don't think that's the likely contributor...I didn't always do that. I do think it's a multitude of things the help. I've also been thinking about leaving the fatty oils behind in the kettle...head killers. I literally leave all trub behind...I work very hard to transfer clear wort. I know experiments show now impact on flavor, but wonder about its impact on foam.....just an assumption at this point.Good to know as well. You siphoning after boil or using a kettle dip tube?
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I cool wort and let it set for about 30minutes. Then siphon off the trub. My wort is super clear every time.
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Post by: fmader on March 13, 2016, 12:20:27 AM
"Amberlucious".... This hoppy Amber weighs in at 7.1% and packs an IPA hop punch. It wouldn't be a stretch if I were to say that this is my favorite beer that I've ever brewed.
Post by: HoosierBrew on March 13, 2016, 12:23:27 AM
Post by: JT on March 13, 2016, 12:25:22 AM
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsgrqn5k2s.jpeg)That looks and sounds fantastic, Frank!
"Amberlucious".... This hoppy Amber weighs in at 7.1% and packs an IPA hop punch. It wouldn't be a stretch if I were to say that this is my favorite beer that I've ever brewed.
Post by: HoosierBrew on March 13, 2016, 12:31:06 AM
Post by: fmader on March 13, 2016, 12:32:55 AM
Post by: fmader on March 13, 2016, 12:35:36 AM
Frank, that might be the reddest beer I've ever seen. What was your grist ?
The lighting is perfect....and I enhanced the photo a touch :P. It's more of a natural amber color.
Post by: Wort-H.O.G. on March 13, 2016, 12:47:43 AM
Frank, that might be the reddest beer I've ever seen. What was your grist ?
The lighting is perfect....and I enhanced the photo a touch :P. It's more of a natural amber color.
You kardashianed your beer photo
Sounds tasty anyway frank.
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Post by: euge on March 13, 2016, 01:16:12 AM
Post by: 123simplefix on March 13, 2016, 05:54:08 AM
(http://uploads.tapatalk-cdn.com/20160313/d533a221430f9e62a388f89ffdf649c9.jpg)
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Post by: 123simplefix on March 13, 2016, 05:56:57 AM
(http://uploads.tapatalk-cdn.com/20160313/ead99cd5f3c26f1bb637e418077e604f.jpg)
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Post by: 123simplefix on March 13, 2016, 06:02:58 AM
(http://uploads.tapatalk-cdn.com/20160313/46a7a2274ce205d393b375ffbf276360.jpg)
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Post by: Pricelessbrewing on March 13, 2016, 06:47:13 AM
A Scotch Ale 60 shilling.
(http://uploads.tapatalk-cdn.com/20160313/46a7a2274ce205d393b375ffbf276360.jpg)
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I thought I was the only one! I could not find a way to bottle my small batches without fighting the autosiphon until I started using this beverage dispenser. Works perfectly!
Post by: 123simplefix on March 13, 2016, 07:03:42 AM
I have both 5 &10 quart sizes US Plastics has a 5gal size. If you invert them at the correct angle you can use them like a conical fermenter and dispense your trub out of the spicket.A Scotch Ale 60 shilling.
(http://uploads.tapatalk-cdn.com/20160313/46a7a2274ce205d393b375ffbf276360.jpg)
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I thought I was the only one! I could not find a way to bottle my small batches without fighting the autosiphon until I started using this beverage dispenser. Works perfectly!
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Post by: Wort-H.O.G. on March 13, 2016, 10:24:10 AM
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Post by: brewinhard on March 13, 2016, 12:02:12 PM
I literally leave all trub behind...I work very hard to transfer clear wort. I know experiments show now impact on flavor, but wonder about its impact on foam.....just an assumption at this point.
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I also give my chilling wort a few good stirs and allow the trub to settle out in the bottom of the kettle nicely. After that, a careful racking into my carboy with an autosiphon (I don't have a valve on my kettle) and crystal clear wort to ferment. Also makes for better harvesting of yeast.
Post by: beersk on March 14, 2016, 12:05:59 AM
Didn't see this. The carbonation seemed a bit lower, but not bad and certainly not flat. It just didn't pour as heady as the pilsner did. Very nice bready malt character.Ken's Oktoberfest. Wile E. approved. Had this last night. Very nice, Ken! Send me the intimate deets in a PM, please!
(http://s9.postimg.org/915h8wwn3/20160311_174147_LLS.jpg) (http://postimage.org/)
how was carbonation? rushed it to get it out door.
Post by: Iliff Ave Brewhouse on March 14, 2016, 03:56:39 PM
Another 100% Red X beer. Unfortunately my beer photography skills are lacking...
Post by: HoosierBrew on March 14, 2016, 04:04:22 PM
Post by: Wort-H.O.G. on March 14, 2016, 04:50:44 PM
Post by: Iliff Ave Brewhouse on March 14, 2016, 04:55:14 PM
you nailed it! perfect red and great foam.
As recommended I was shooting for 1.050 and got 1.053 I think. I find the character of this malt to be very interesting and plan on experimenting a bit with it more.
Post by: dannyjed on March 14, 2016, 05:13:02 PM
(http://i324.photobucket.com/albums/k337/dannyjed/DSC01783.jpg) (http://s324.photobucket.com/user/dannyjed/media/DSC01783.jpg.html)
Post by: HoosierBrew on March 14, 2016, 05:14:18 PM
My IPA with Equinox, Citra, Nugget, and Columbus.
(http://i324.photobucket.com/albums/k337/dannyjed/DSC01783.jpg) (http://s324.photobucket.com/user/dannyjed/media/DSC01783.jpg.html)
Nice. How do you like the Equinox, Dan?
Post by: dannyjed on March 14, 2016, 05:19:25 PM
Post by: fmader on March 14, 2016, 06:41:10 PM
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
That amber pictured above was hopped with equal parts of Equinox, Simcoe, Columbus, and Centennial... It's a resinous dankity-dank bomb.... Seems like Equinox and Columbus would compliment each other greatly.
Post by: HoosierBrew on March 14, 2016, 06:46:51 PM
Seems like Equinox and Columbus would compliment each other greatly.
I brewed an IPA last year with Equinox and Columbus. Really resiny, fruity and dank. It was tasty. Smelled like a bunch of different fruit trees planted in a field of cannabis. ;)
Post by: dannyjed on March 14, 2016, 06:49:47 PM
I like Citra, but I have learned from my own personal tastes that I like it in smaller proportions with other hops. Your combo sounds good.I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
That amber pictured above was hopped with equal parts of Equinox, Simcoe, Columbus, and Centennial... It's a resinous dankity-dank bomb.... Seems like Equinox and Columbus would compliment each other greatly.
Post by: HoosierBrew on March 14, 2016, 06:52:33 PM
I like Citra, but I have learned from my own personal tastes that I like it in smaller proportions with other hops.
Totally agree
Post by: beersk on March 14, 2016, 07:55:28 PM
Now this, this is desirable. The next time I hear someone say they smell cat pee in a complimentary way, I'm going to freak.Seems like Equinox and Columbus would compliment each other greatly.
Smelled like a bunch of different fruit trees planted in a field of cannabis. ;)
Post by: blatz on March 14, 2016, 07:57:55 PM
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
Oh boy...just bought a # of Equinox to do a 50:50 with Citra in a couple of brews. Berths Brewery seemed to like the combo so I figured why not as I love them individually...
Post by: brewinhard on March 14, 2016, 08:07:09 PM
Seems like Equinox and Columbus would compliment each other greatly.
Smelled like a bunch of different fruit trees planted in a field of cannabis. ;)
That wouldn't happen to be in your backyard now would it?
Post by: fmader on March 14, 2016, 08:21:53 PM
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
Oh boy...just bought a # of Equinox :P to do a 50:50 with Citra in a couple of brews. Berths Brewery seemed to like the combo so I figured why not as I love them individually...
Paul, I just looked back at my recipe. It was equal parts Equinox, Citra, and Amarillo. My fault. After 4-6 weeks on tap, the combo started to melt together. I can't describe what I didn't like about it, I just know it wasn't my favorite. That doesn't mean it was bad though.
I truly think that Equinox is as versatile as Centennial. I think it has a juiced up centennial-like profile with an added dimension of resin. It just has such a high oil content that it can tend to dominate if it's not held in check.
Citra and Equinox might work really well together for you.... Remember, I'm the weirdo that hates mosaic :P
Post by: blatz on March 14, 2016, 08:23:36 PM
Post by: fmader on March 14, 2016, 08:25:19 PM
Smelled like a bunch of different fruit trees planted in a field of cannabis. ;)
Yeah, Jon... This doesn't help me out being that I have no idea what cannabis smells like ::)
Post by: HoosierBrew on March 14, 2016, 10:07:02 PM
Smelled like a bunch of different fruit trees planted in a field of cannabis. ;)
Yeah, Jon... This doesn't help me out being that I have no idea what cannabis smells like ::)
I've read plenty of first hand accounts. As for fruit trees, I've been around several of those. ;)
Post by: Wort-H.O.G. on March 14, 2016, 10:14:57 PM
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
Oh boy...just bought a # of Equinox :P to do a 50:50 with Citra in a couple of brews. Berths Brewery seemed to like the combo so I figured why not as I love them individually...
Paul, I just looked back at my recipe. It was equal parts Equinox, Citra, and Amarillo. My fault. After 4-6 weeks on tap, the combo started to melt together. I can't describe what I didn't like about it, I just know it wasn't my favorite. That doesn't mean it was bad though.
I truly think that Equinox is as versatile as Centennial. I think it has a juiced up centennial-like profile with an added dimension of resin. It just has such a high oil content that it can tend to dominate if it's not held in check.
Citra and Equinox might work really well together for you.... Remember, I'm the weirdo that hates mosaic :P
i haven't been able to like mosaic either....still hoping to find a beer with it that doesn't make my upper lip curl :o
Post by: fmader on March 14, 2016, 10:17:07 PM
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
Oh boy...just bought a # of Equinox :P to do a 50:50 with Citra in a couple of brews. Berths Brewery seemed to like the combo so I figured why not as I love them individually...
Paul, I just looked back at my recipe. It was equal parts Equinox, Citra, and Amarillo. My fault. After 4-6 weeks on tap, the combo started to melt together. I can't describe what I didn't like about it, I just know it wasn't my favorite. That doesn't mean it was bad though.
I truly think that Equinox is as versatile as Centennial. I think it has a juiced up centennial-like profile with an added dimension of resin. It just has such a high oil content that it can tend to dominate if it's not held in check.
Citra and Equinox might work really well together for you.... Remember, I'm the weirdo that hates mosaic :P
i haven't been able to like mosaic either....still hoping to find a beer with it that doesn't make my upper lip curl :o
I'm the same way. I want to like it, but I just taste a bail of straw with a hint garlic powder.
Post by: Wort-H.O.G. on March 14, 2016, 10:18:05 PM
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Post by: HoosierBrew on March 14, 2016, 10:28:06 PM
Post by: brewinhard on March 14, 2016, 10:36:37 PM
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
Oh boy...just bought a # of Equinox :P to do a 50:50 with Citra in a couple of brews. Berths Brewery seemed to like the combo so I figured why not as I love them individually...
Paul, I just looked back at my recipe. It was equal parts Equinox, Citra, and Amarillo. My fault. After 4-6 weeks on tap, the combo started to melt together. I can't describe what I didn't like about it, I just know it wasn't my favorite. That doesn't mean it was bad though.
I truly think that Equinox is as versatile as Centennial. I think it has a juiced up centennial-like profile with an added dimension of resin. It just has such a high oil content that it can tend to dominate if it's not held in check.
Citra and Equinox might work really well together for you.... Remember, I'm the weirdo that hates mosaic :P
i haven't been able to like mosaic either....still hoping to find a beer with it that doesn't make my upper lip curl :o
I believe its referred to as the mosaic "snarl".
Post by: fmader on March 14, 2016, 10:52:59 PM
Out of curiosity guys - was this on one bag of hops, also commercial Mosaic beers? I guess I've been lucky, I always get a fruitier, less catty version of Simcoe. Sometimes I get a bag of garlicky hops from a variety I normally love. Supposedly harvest related.
Every.single.one... Homebrew and commercial.
Victory DirtWolf is brewed with mosaic... That's the only one that I've liked.
Post by: HoosierBrew on March 14, 2016, 10:55:32 PM
Out of curiosity guys - was this on one bag of hops, also commercial Mosaic beers? I guess I've been lucky, I always get a fruitier, less catty version of Simcoe. Sometimes I get a bag of garlicky hops from a variety I normally love. Supposedly harvest related.
Every.single.one... Homebrew and commercial.
Victory DirtWolf is brewed with mosaic... That's the only one that I've liked.
Cool. Just curious. We like what we like.
Post by: Wort-H.O.G. on March 14, 2016, 10:55:53 PM
Out of curiosity guys - was this on one bag of hops, also commercial Mosaic beers? I guess I've been lucky, I always get a fruitier, less catty version of Simcoe. Sometimes I get a bag of garlicky hops from a variety I normally love. Supposedly harvest related.
Every.single.one... Homebrew and commercial.
Victory DirtWolf is brewed with mosaic... That's the only one that I've liked.
commercial/ microbrew only for me...that has deterred me from brewing with it.
Will have to try the victory and see.
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Post by: HoosierBrew on March 14, 2016, 10:58:18 PM
Post by: fmader on March 14, 2016, 11:24:26 PM
Dirt Wolf rocks. Great beer.
I believe it's Citra, mosaic, simcoe, and chinook
Post by: HoosierBrew on March 14, 2016, 11:30:06 PM
Dirt Wolf rocks. Great beer.
I believe it's Citra, mosaic, simcoe, and chinook
Yeah, sounds right. I think it's one of the best readily available IIPAs out there. Can't drink IIPA if it's not dry. I'm pretty convinced they dry out with sugar.
Post by: fmader on March 14, 2016, 11:41:34 PM
Dirt Wolf rocks. Great beer.
I believe it's Citra, mosaic, simcoe, and chinook
Yeah, sounds right. I think it's one of the best readily available IIPAs out there. Can't drink IIPA if it's not dry. I'm pretty convinced they dry out with sugar.
Yeah, I'd count on that too.
I just read that victory and southern tier merged. I like victory beers but no so crazy about southern tier. Kind of a bummer.
Post by: HoosierBrew on March 14, 2016, 11:43:55 PM
Post by: JT on March 15, 2016, 12:02:23 AM
Dirt Wolf rocks. Great beer.
I believe it's Citra, mosaic, simcoe, and chinook
Yeah, sounds right. I think it's one of the best readily available IIPAs out there. Can't drink IIPA if it's not dry. I'm pretty convinced they dry out with sugar.
Yeah, I'd count on that too.
I just read that victory and southern tier merged. I like victory beers but no so crazy about southern tier. Kind of a bummer.
All of this! I didn't know they merged either, and Dirt Wolf is a damn fine IIPA.
Post by: fmader on March 15, 2016, 12:04:12 AM
Wow. Hadn't heard that. Not in love with Southern Tier either.
http://www.stbcbeer.com/capabilities-view/victory-brewing-company-and-southern-tier-brewing-unite-under-new-holding-company/ (http://www.stbcbeer.com/capabilities-view/victory-brewing-company-and-southern-tier-brewing-unite-under-new-holding-company/)
I guess they are still going to brew independently, but they are unifying assists. I'll just sit back and see how this works out.
Post by: JT on March 15, 2016, 12:05:09 AM
Fighting both lighting and condensation for this pic, but I'm still quite pleased with my first pilsner. Cheers!
(http://uploads.tapatalk-cdn.com/20160315/9eb9dacdbe0be6645b7259362e1e337f.jpg)
Post by: HoosierBrew on March 15, 2016, 12:07:04 AM
Post by: fmader on March 15, 2016, 12:11:24 AM
...before I derail this thread any further, I'm going to post this half drank glass of my Big Gulp American Porter. It has a creamy mouthfeel but finishes dry. Bittered with nugget, then modestly hopped at 0 minutes and a hop stand with cascade and centennial. I have fairly high expectations for this beer in the NHC. Hurry up, Indy! I'm anxious over here :P
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsyrqv8ggu.jpeg)
Post by: fmader on March 15, 2016, 12:13:23 AM
Post by: HoosierBrew on March 15, 2016, 12:16:24 AM
Post by: Wort-H.O.G. on March 15, 2016, 12:17:31 AM
Post by: blatz on March 15, 2016, 12:23:23 AM
Post by: blatz on March 15, 2016, 12:23:53 AM
Post by: HoosierBrew on March 15, 2016, 12:24:32 AM
What about the current Beer Camp? Also nosaic
Yep
Post by: fmader on March 15, 2016, 12:26:46 AM
What about the current Beer Camp? Also Mosaic
I've not had the latest Beer Camp... Are you talking about the Tropical?
Post by: blatz on March 15, 2016, 12:27:44 AM
What about the current Beer Camp? Also Mosaic
I've not had the latest Beer Camp... Are you talking about the Tropical?
Yep
Post by: fmader on March 15, 2016, 12:28:35 AM
Dayum now I want to move that imperial Porter up in the brew shedule
This is actually the first scratch Porter that I've brewed. It, or a similar variance, will be brewed again. I'd be happy to share the recipe with you.
Post by: JT on March 15, 2016, 12:29:56 AM
JT- nicely done. hows it going down?Thanks Ken. It's right at 5% with 32 calculated IBUs, goes down smooth and leaves me with a glass to refill right away. I'll ship this one out for the swap, looking for some more feedback. Funny how things go. When I first started home brewing I was all about the ales. I love that there isn't much for a Pilsner to hide behind. It makes me feel all that much better about what I'm tasting right now.
Post by: JT on March 15, 2016, 12:32:10 AM
JT... I just read closer that that was your first Pilsner... It's bangin lookin! I bet it's quite delicious!Your porter sounds very close to what I'm looking to brew. Wish I had a pint! Cheers Frank!
Post by: blatz on March 15, 2016, 12:33:30 AM
JT... I just read closer that that was your first Pilsner... It's bangin lookin! I bet it's quite delicious!Your porter sounds very close to what I'm looking to brew. Wish I had a pint! Cheers Frank!
Yeah man looking good.
Seems like you should give up the goods on the Porter frank!
Post by: Wort-H.O.G. on March 15, 2016, 12:33:37 AM
What about the current Beer Camp? Also Mosaic
right you are. I couldn't taste the garlic at all in that.
Post by: Wort-H.O.G. on March 15, 2016, 12:35:38 AM
JT- nicely done. hows it going down?Thanks Ken. It's right at 5% with 32 calculated IBUs, goes down smooth and leaves me with a glass to refill right away. I'll ship this one out for the swap, looking for some more feedback. Funny how things go. When I first started home brewing I was all about the ales. I love that there isn't much for a Pilsner to hide behind. It makes me feel all that much better about what I'm tasting right now.
yeah pretty naked beer where anything wrong tends to jump out. bopils, german?
Post by: JT on March 15, 2016, 12:37:52 AM
I love both, but went German on this one. First time using gelatin too.JT- nicely done. hows it going down?Thanks Ken. It's right at 5% with 32 calculated IBUs, goes down smooth and leaves me with a glass to refill right away. I'll ship this one out for the swap, looking for some more feedback. Funny how things go. When I first started home brewing I was all about the ales. I love that there isn't much for a Pilsner to hide behind. It makes me feel all that much better about what I'm tasting right now.
yeah pretty naked beer where anything wrong tends to jump out. bopils, german?
Post by: Wort-H.O.G. on March 15, 2016, 12:48:02 AM
Post by: fmader on March 15, 2016, 12:49:02 AM
JT... I just read closer that that was your first Pilsner... It's bangin lookin! I bet it's quite delicious!Your porter sounds very close to what I'm looking to brew. Wish I had a pint! Cheers Frank!
Yeah man looking good.
Seems like you should give up the goods on the Porter frank!
For sure... But my computer is at work. I'll share it tomorrow. Or maybe we should wait a week... Judges might think it's crap lol
Post by: erockrph on March 16, 2016, 12:13:06 AM
(http://uploads.tapatalk-cdn.com/20160316/9baf63b6bf755f42269360ded2f26825.jpg)
1957 Whitbread IPA clone
Post by: HoosierBrew on March 16, 2016, 12:18:48 AM
Post by: Wort-H.O.G. on March 16, 2016, 10:55:54 PM
(http://uploads.tapatalk-cdn.com/20160316/7423bf62d23fe4a5516e020b1d7d59c6.jpg)
(http://uploads.tapatalk-cdn.com/20160316/3589adfe7103ad901c4df5c96e3c98ba.jpg)
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Post by: 69franx on March 16, 2016, 10:59:32 PM
Post by: Wort-H.O.G. on March 16, 2016, 11:01:15 PM
Another tasty looking brew Ken
First time using el dorado. I like it but will most likely add another hop or two to the mix next time.
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Post by: JT on March 16, 2016, 11:01:29 PM
All el dorado IPA. 95.2% pale ale malt, 4.8% carared. 52ibu bittering charge el dorado, 6oz el dorado steep/whirlpool 170f, 3oz dry hop 5 days. OG 1.055 FG 1.008, 6.2% abv.How's it treating you? Sure looks good!
(http://uploads.tapatalk-cdn.com/20160316/7423bf62d23fe4a5516e020b1d7d59c6.jpg)
(http://uploads.tapatalk-cdn.com/20160316/3589adfe7103ad901c4df5c96e3c98ba.jpg)
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Post by: Wort-H.O.G. on March 16, 2016, 11:02:13 PM
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Post by: HoosierBrew on March 16, 2016, 11:03:20 PM
Post by: JT on March 16, 2016, 11:05:20 PM
It's fresh JT so great full aroma IPA.Descriptors correct on El Dorado? Never used it. Tropical fruit, pear, watermelon, stone fruit?
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Post by: Wort-H.O.G. on March 16, 2016, 11:05:41 PM
Pretty beer. Looks a lot like the IPA I posted, in color, foam, etc. Looks tasty !Yeah the pale ale malt and touch of carared makes a nice color.
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Post by: fmader on March 16, 2016, 11:07:25 PM
Post by: 69franx on March 16, 2016, 11:07:38 PM
Post by: Wort-H.O.G. on March 16, 2016, 11:08:24 PM
It's fresh JT so great full aroma IPA.Descriptors correct on El Dorado? Never used it. Tropical fruit, pear, watermelon, stone fruit?
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So for me it's stone fruit and little citrus mostly. I wasn't sure at first pour but at the right temp and carbed up right, it's quite nice.
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Post by: JT on March 16, 2016, 11:09:23 PM
Hoping to post a pic of me new IPA this evening. First sample bottle after carbing almost 3 weeks and 2 days of refrigeration, fingers crossedI know that anticipation! One of the best and worst things about this hobby!
Post by: 69franx on March 16, 2016, 11:14:59 PM
Post by: Wort-H.O.G. on March 16, 2016, 11:16:25 PM
Yes, but by the time the swap comes around, I'm not sure what it will be like to get a true read on it in May
Kegged? Just hit it with some more dry hops right before you package and ship.
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Post by: 69franx on March 16, 2016, 11:18:55 PM
Here's the first pour:
(http://uploads.tapatalk-cdn.com/20160317/b85cb75c521b677ade16dd9e75072809.jpg)
First sip is awesome, but that awesome head has already fallen a bit
Post by: 69franx on March 17, 2016, 01:08:25 AM
(http://uploads.tapatalk-cdn.com/20160317/194d3e16060a2b6c904408493fbfd612.jpg)
Post by: Wort-H.O.G. on March 17, 2016, 01:15:53 AM
Post by: PrettyBeard on March 17, 2016, 01:24:09 AM
An infected Wee Heavy from Nov. Thieved a sample today and it's rounded out brilliantly!
(http://i1172.photobucket.com/albums/r562/GunnerX169/20160316_192013.jpg)
I pitched a vial of Brett., a 1/2 lb of brown sugar, and an oz of EKG in the infection triage and now it's got a nicely rounded flavor, slightly tart, bit of funk, and still a nice malt backbone. Gonna bottle this weekend.
Post by: 69franx on March 17, 2016, 01:28:19 AM
Post by: euge on March 17, 2016, 01:29:25 AM
(https://lh3.googleusercontent.com/BKz7px0WTas7ndrW_Y7f0lFU--uT84PE1g4-odaaITP_UsqJ98mBCXBE6xGcoDMcFhqED-ZVk2C53BJKaqpBUpBfkOq0QFClHt0Y7-GuIkjlV62-IAsf8UCmAmi1_F_vwxGlAfhXBif_aCDM1DqulSwmMpjxQJlz6Nm8GztFzERV09ieScBpTk0eZPJTbQJ_61Abm7_WHdQ__CVMNBvUMTpuL2699yQBSdPGHr2owMAzpJ2FUUaEgqlFTt9kv7zwsPRm8iyeZotdxdfdIwisCOCCw5cuR9GKRFtxIFt15R3jNzMYVhmInIM_cQRTofqXdupv5u5Ooz2arpJqrsjJuL53Z3lTFYS_6XSxoj6o7Vs0oH0MrwJ2thPrdwEZTbBrqBjC1EYfAmgjbpy1_gRNdGo4qnIpE301hUZ8NMlWvjARF25w64b4SopVmdTQVxz6djf64Hrz2lLqJ7eAwDi21PNsSOXvYfK4CZ_AUYxV6aYUgzv4m0UWRDL7SykTRMuASTrPfS-Dr8uHYcvk4ppq8ZUXSu4ccJNyqiTLsTxjY7abwhRUaDtmpHqzCyW9qYsXdO4I=w729-h971-no)
Post by: Joe Sr. on March 17, 2016, 02:58:33 AM
Beer looks good, too.
Post by: JT on March 17, 2016, 03:02:32 AM
Post by: beersk on March 17, 2016, 01:01:06 PM
Post by: hopfenundmalz on March 17, 2016, 01:09:54 PM
I can't rave enough about this beer. I need to brew more of Ron Pattinson's recipes.I have brewed a coupe of Ron's recipes, and those were very tasty.
(http://uploads.tapatalk-cdn.com/20160316/9baf63b6bf755f42269360ded2f26825.jpg)
1957 Whitbread IPA clone
Post by: erockrph on March 17, 2016, 06:20:04 PM
I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:I can't rave enough about this beer. I need to brew more of Ron Pattinson's recipes.I have brewed a coupe of Ron's recipes, and those were very tasty.
(http://uploads.tapatalk-cdn.com/20160316/9baf63b6bf755f42269360ded2f26825.jpg)
1957 Whitbread IPA clone
http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html
Post by: riceral on March 17, 2016, 07:33:52 PM
I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:I can't rave enough about this beer. I need to brew more of Ron Pattinson's recipes.I have brewed a coupe of Ron's recipes, and those were very tasty.
(http://uploads.tapatalk-cdn.com/20160316/9baf63b6bf755f42269360ded2f26825.jpg)
1957 Whitbread IPA clone
http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html
I was looking at that recipe also. What would you use for the invert sugar? Lyle's?
Post by: beersk on March 17, 2016, 07:45:22 PM
It's fresh JT so great full aroma IPA.Ken, do you also drop your pH in the kettle to 5.2ish? And also with about a .5mL lactic/phophoric per pound of grist?
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Post by: Wort-H.O.G. on March 17, 2016, 08:04:57 PM
It's fresh JT so great full aroma IPA.Ken, do you also drop your pH in the kettle to 5.2ish? And also with about a .5mL lactic/phophoric per pound of grist?
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I have been on pale lagers.
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Post by: beersk on March 17, 2016, 08:25:40 PM
Ah, I see. Wonder if there's a benefit to doing that on IPA as well. But as someone said, ale yeast tends to drop the pH a bit more in fermentation than lager yeast, so I suppose it's not necessary.It's fresh JT so great full aroma IPA.Ken, do you also drop your pH in the kettle to 5.2ish? And also with about a .5mL lactic/phophoric per pound of grist?
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I have been on pale lagers.
Sent from my iPhone using Tapatalk
Post by: Wort-H.O.G. on March 17, 2016, 09:14:03 PM
(http://uploads.tapatalk-cdn.com/20160317/9b11c949ce95bcf8fdc842a0731b2b58.jpg)
Sent from my iPhone using Tapatalk
Post by: erockrph on March 18, 2016, 01:01:24 AM
That's what I use. From what I understand the brewers invert sugar used in the UK is a bit different, but Lyle's is easy enough for me to get my hands on and is a close enough substitute as far as I know.I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:
http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html
I was looking at that recipe also. What would you use for the invert sugar? Lyle's?
Post by: tommymorris on March 18, 2016, 11:32:46 PM
YABA- Yet another blonde ale
This one is
81% 2-row
19% Munich
Bittered and flavored w/ Willamette.
Safale K97 yeast.
Post by: Wort-H.O.G. on March 18, 2016, 11:35:38 PM
(http://uploads.tapatalk-cdn.com/20160318/ad574170536cfb8a7316ebece44db854.jpg)
YABA- Yet another blonde ale
This one is
81% 2-row
19% Munich
Bittered and flavored w/ Willamette.
Safale K97 yeast.
Looks great. What do you think of k97
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Post by: tommymorris on March 19, 2016, 12:08:41 AM
I like it. The main thing I like is it is easy to use: starts fermentation fast when rehydrated (I haven't tried pitching dry), clean tasting, easy to clear with gelatin. No hint of diacetyl or other off flavors ever.(http://uploads.tapatalk-cdn.com/20160318/ad574170536cfb8a7316ebece44db854.jpg)
YABA- Yet another blonde ale
This one is
81% 2-row
19% Munich
Bittered and flavored w/ Willamette.
Safale K97 yeast.
Looks great. What do you think of k97
Sent from my iPad using Tapatalk
I have used it 3 times. All 3 have had similar results.
Without a side by side comparison I am having trouble distinguishing it from US-05, except maybe a subtle fruity ester flavor (pleasant flavor, not quite Kolsch flavors but good).
This time I mashed at 153F. 74% AA. Beer finished at 1013. Not terribly crisp. That may be fixed with a lower mash temp. I made another batch with similar grain bill with same yeast once before with mash temp at 151.5F and got 79% AA and finished at 1011. According to my notes that time the beer had a nice crispness.
I used it in my SABL clone attempt and liked it there too. Mashed at 155F and got 70% AA. I really like that beer. Not the right yeast for an exact clone but the beer tastes great.
I fermented at 60-62F all 3 times I have used it.
Post by: Wort-H.O.G. on March 19, 2016, 12:34:17 AM
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Post by: martinj on March 19, 2016, 05:01:52 AM
(https://c2.staticflickr.com/2/1461/25596815060_469329b33c_b.jpg)
Post by: BrewBama on March 19, 2016, 11:17:13 AM
(http://i1260.photobucket.com/albums/ii562/bamabbq/bamabbq070/003_zpsh6vlskb6.jpg)
Post by: JT on March 19, 2016, 11:39:43 AM
Bohemian pilsner. Probably my best one so far.....Love both of these styles. Beers look great too!
(https://c2.staticflickr.com/2/1461/25596815060_469329b33c_b.jpg)
my Dunkel
(http://i1260.photobucket.com/albums/ii562/bamabbq/bamabbq070/003_zpsh6vlskb6.jpg)
Post by: HoosierBrew on March 19, 2016, 01:53:46 PM
Bohemian pilsner. Probably my best one so far.....
(https://c2.staticflickr.com/2/1461/25596815060_469329b33c_b.jpg)
That is a beautiful beer - kudos. Love that style.
Post by: euge on March 19, 2016, 02:24:56 PM
Post by: braufessor on March 20, 2016, 12:35:46 AM
(http://i1078.photobucket.com/albums/w495/kpk028/IMG_0106_zps1fjd1opt.jpg) (http://s1078.photobucket.com/user/kpk028/media/IMG_0106_zps1fjd1opt.jpg.html)
Post by: euge on March 20, 2016, 12:36:44 AM
The light caught this one just right for sure. Citra/galaxy/Mosaic IPA .
(http://i1078.photobucket.com/albums/w495/kpk028/IMG_0106_zps1fjd1opt.jpg) (http://s1078.photobucket.com/user/kpk028/media/IMG_0106_zps1fjd1opt.jpg.html)
Waaaaaahhhhh....!
The Holy Grrrrail!
Post by: Wort-H.O.G. on March 20, 2016, 12:38:50 AM
The light of the setting sun caught this one just right for sure. Citra/galaxy/Mosaic IPA .
(http://i1078.photobucket.com/albums/w495/kpk028/IMG_0106_zps1fjd1opt.jpg) (http://s1078.photobucket.com/user/kpk028/media/IMG_0106_zps1fjd1opt.jpg.html)
dude that's a great picture! looks like something out of predator
Post by: braufessor on March 20, 2016, 12:39:02 AM
Post by: HoosierBrew on March 20, 2016, 12:44:53 AM
Post by: JT on March 20, 2016, 12:47:54 AM
Post by: braufessor on March 20, 2016, 12:57:01 AM
(http://i1078.photobucket.com/albums/w495/kpk028/12828548_1019675218088957_2395902212820340120_o_zpsndgivjam.jpg) (http://s1078.photobucket.com/user/kpk028/media/12828548_1019675218088957_2395902212820340120_o_zpsndgivjam.jpg.html)
(http://i1078.photobucket.com/albums/w495/kpk028/12794787_1019687641421048_1900073137817751292_o-2_zpsujglyjim.jpg) (http://s1078.photobucket.com/user/kpk028/media/12794787_1019687641421048_1900073137817751292_o-2_zpsujglyjim.jpg.html)
Post by: braufessor on March 20, 2016, 12:58:37 AM
Durin's Day. I'd name that beer Durin's Day.
Ha! I like that. Huge "Hobbit" fan too.... I just might have to take your suggestion:)
Post by: euge on March 20, 2016, 01:07:23 AM
Post by: braufessor on March 20, 2016, 01:15:39 AM
Post by: fmader on March 20, 2016, 01:18:57 AM
The light of the setting sun caught this one just right for sure. Citra/galaxy/Mosaic IPA .
(http://i1078.photobucket.com/albums/w495/kpk028/IMG_0106_zps1fjd1opt.jpg) (http://s1078.photobucket.com/user/kpk028/media/IMG_0106_zps1fjd1opt.jpg.html)
Are you sure that's not Mad Dog 20/20? :P
Very cool pic!
Post by: coolman26 on March 21, 2016, 12:47:56 AM
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsgrqn5k2s.jpeg)
"Amberlucious".... This hoppy Amber weighs in at 7.1% and packs an IPA hop punch. It wouldn't be a stretch if I were to say that this is my favorite beer that I've ever brewed.
Color is Awesome!
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Post by: coolman26 on March 21, 2016, 12:55:29 AM
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Post by: coolman26 on March 22, 2016, 09:16:01 PM
Only 2 of my Kolsch left. Aging, but still really nice. Getting some oxidation after 4 months. I remember telling Amanda that CO2 purge wasted CO2. OK, I Get it now. Purged keg and bottled from keg. No purge on bottles. I do think CO2 transfer could make a difference as beer ages and longevity.
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Post by: dilluh98 on March 23, 2016, 12:38:07 AM
(http://uploads.tapatalk-cdn.com/20160322/04b28080f2f5277e2be9f8479bbe2f32.jpg)
Only 2 of my Kolsch left. Aging, but still really nice. Getting some oxidation after 4 months. I remember telling Amanda that CO2 purge wasted CO2. OK, I Get it now. Purged keg and bottled from keg. No purge on bottles. I do think CO2 transfer could make a difference as beer ages and longevity.
Sent from my iPhone using Tapatalk
I just started purging my bottles. We'll see if it makes a difference.
Post by: Phil_M on March 23, 2016, 02:05:58 AM
My recent American Mild. First time fining with gelatin, really happy with how it turned out.
Kinda surprised by the flavor. Tastes like it has crystal malt in it-but it doesn't. Just pale ale malt, flaked barley, lyle's golden syrup and blackstrap molasses. Has to be the syrup that I'm tasting.
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Post by: tommymorris on March 23, 2016, 02:14:17 AM
(http://uploads.tapatalk-cdn.com/20160323/3bb3afbe229a18e618d4e60066d55e3b.jpg)Looks good. I am curious about the taste, I have never brewed with the syrup or molasses. Did they thin out the beer?
My recent American Mild. First time fining with gelatin, really happy with how it turned out.
Kinda surprised by the flavor. Tastes like it has crystal malt in it-but it doesn't. Just pale ale malt, flaked barley, lyle's golden syrup and blackstrap molasses. Has to be the syrup that I'm tasting.
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Post by: HoosierBrew on March 23, 2016, 02:14:56 AM
Post by: Phil_M on March 23, 2016, 02:17:26 AM
I mixed the Lyle's and blackstrap to make invert no. 3. I don't remember the exact proportions, I'd have to look them up.
Post by: tommymorris on March 23, 2016, 02:25:34 AM
Post by: coolman26 on March 23, 2016, 11:31:10 AM
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Post by: euge on March 23, 2016, 01:57:18 PM
Love those half-full glasses...
Post by: JT on March 26, 2016, 12:41:30 AM
(http://uploads.tapatalk-cdn.com/20160326/a5647277a2662e092948ea2c1fad8edd.jpg)
Post by: brewinhard on March 26, 2016, 08:44:23 PM
Man am I glad it's Friday...
(http://uploads.tapatalk-cdn.com/20160326/a5647277a2662e092948ea2c1fad8edd.jpg)
Man, that looks killer! Am I in Munich right now?
Post by: Wort-H.O.G. on March 27, 2016, 08:01:19 PM
+1 looks great JTMan am I glad it's Friday...
(http://uploads.tapatalk-cdn.com/20160326/a5647277a2662e092948ea2c1fad8edd.jpg)
Man, that looks killer! Am I in Munich right now?
Post by: Wort-H.O.G. on March 27, 2016, 08:01:26 PM
+1 looks great JTMan am I glad it's Friday...
(http://uploads.tapatalk-cdn.com/20160326/a5647277a2662e092948ea2c1fad8edd.jpg)
Man, that looks killer! Am I in Munich right now?
Post by: Wort-H.O.G. on March 27, 2016, 08:01:34 PM
Man am I glad it's Friday...
(http://uploads.tapatalk-cdn.com/20160326/a5647277a2662e092948ea2c1fad8edd.jpg)
Man, that looks killer! Am I in Munich right now?
+1 looks great JT
Post by: Wort-H.O.G. on March 27, 2016, 08:01:50 PM
Man am I glad it's Friday...
(http://uploads.tapatalk-cdn.com/20160326/a5647277a2662e092948ea2c1fad8edd.jpg)
Looks great JT
Post by: Wort-H.O.G. on March 27, 2016, 08:02:44 PM
(http://uploads.tapatalk-cdn.com/20160327/d408fdaed8aa1b385e673ea0e9eb8920.jpg)
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Post by: HoosierBrew on March 27, 2016, 10:11:59 PM