[denny]

Golden Strong Ale to be aged on tequila soaked oak

When I was at the Zythos fest in Leuven recently, I had a chance to try a Duvel aged in a Scotch barrel. Outstanding!

[blatz]

Golden Strong Ale to be aged on tequila soaked oak

When I was at the Zythos fest in Leuven recently, I had a chance to try a Duvel aged in a Scotch barrel. Outstanding!

Denny you drinking some Duvel now??

Ahh you edited too fast!!


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[Iliff Ave]

Golden Strong Ale to be aged on tequila soaked oak

That sounds like a great combination.

Thanks. Kind of going out on the limb with this one. I thought the phenolic/estery yeast character might go well with the peppery tequila notes.

[BrewBama]

Brewing another in my Summer series Pale Ales using Citra for this batch.

Planned ABV: 5.47 %
OG: 1.051 SG FG: 1.009 SG
IBUs: 38.0 Color: 6.3 SRM






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[Joe]

BIPA going down Friday night and a Rye Pale Ale on Saturday.

[denny]

Golden Strong Ale to be aged on tequila soaked oak

When I was at the Zythos fest in Leuven recently, I had a chance to try a Duvel aged in a Scotch barrel. Outstanding!

Denny you drinking some Duvel now??

Ahh you edited too fast!!


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Typing on the touchscreen on my tablet.  I end up about 50/50.

[EnkAMania]

Also making my girlfriend's birthday cider

[jeffy]

No brewing this weekend.  My wife and I are flying to Rhode Island Saturday to spend some time there together before the conference.  We booked an airbnb in Newport.

[Dennis ONeill]

Chocolate cherry breakfast stout then store it till it gets cold out fingers crossed first one for me

[Megary]

Going to brew a Cream Ale tomorrow:

4# 2-Row
.75# Flaked Maize
.25# Carapils
.125# Corn Sugar (Boil)

Lemondrop Hops, up and down the line.

US-05

I'm also going to try and slightly adjust the water based on my lab results and the calculator at Brewer's Friend. Very small additions of gypsum and lactic acid.  We shall see.

[Robert]

Helles in the fermentor, 6.25 gallons, 12.5°P, 100% West Branch Pilsner malt, 2 oz whole cone Saaz FWH.

[brewsumore]

Yesterday brewed a new recipe I just developed, 10 gallons of El Dorado Comet Galaxy IPA.  Used mostly Great Western High Color Pale Malt (23 lbs), plus 11% flaked oats (3.5 lbs), 3 lbs wheat malt, and 1 lb CaraPils.  Did a 13.5 gal batch size, so as to leave behind a couple gallons of spooge/break in the kettle.    Mashed at 150F.  Hops at 60 minutes (Warrior and Comet), 30 minutes (Comet), 3 minutes, and 0 minutes, and chilled/added 0 minute addition at 194F wort temp which then dropped a few degrees during a 20-minute hop stand.  About 74 IBUs, 1.065 OG (hit target!).  Fermenting with Imperial Joystick (Pacman) at 63F.  The wort hydro sample was deep tropical/fruity, a bit dank, and good!

[tommymorris]

American Pale Ale. First brew on my new Picobrew Z1.

2.5 gallons.
47% Briess Brewers malt
48% Viking European 2-row Pale
5% Caramel 40
30 IBU Chinook FWH
0.33 oz Chinook @ 1
0.33 oz Centennial @ 1
0.33 oz Chinook @ whirlpool
0.33 oz Centennial @ whirlpool

Recipe crafter predicts 1054 OG using a 90 minute single infusion mash and a mashout step. I am not sure I will get that given the Briess and Viking malts have given me lower extraction. We’ll see.

Edit: actual SG according to Tilt: 1046.

[blatz]

Just knocked out a house IPA - Hoppy Chulo IPA - 2 row, Maris Otter, carapils and c40.

Centennial/Cascade/Simcoe/Amarillo



1.064/68ibus

Hit all my numbers like clockwork.



Started up some baby backs on the BGE at the same time too:




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[kgs]

My first-ever lager, a dark Czech lager (thanks Brewbama).