[HoosierBrew]

Looks great, man. That's gotta be tasty at this point.

[fmader]

Looks great, man. That's gotta be tasty at this point.

Thanks. My 2015 BW is fermenting now.

[pete b]

No wee little glasses for your barleywine I see...

[fmader]

No wee little glasses for your barleywine I see...

Normally, yes. That's the reason why it's lasted so long. I'm having a tasting Friday and thought there was only a glass or two left, so I was trying to kick it. I ended up half filling a growler. This beer was on tap for my fall tasting so wanted to switch it up. Now I have a RIS carving up in its place.

[AmandaK]

Stumbled across this thread while enjoying an ESB of mine.



Y'all got the bottom of the glass, but you get the idea.

[fmader]

Stumbled across this thread while enjoying an ESB of mine.



Y'all got the bottom of the glass, but you get the idea.

Very nice! I did the same thing with my first pic... So I poured another lol

[duboman]

Here's my ESB that I posted in another thread yesterday, no gelatin, just some Irish moss and cold crashed

[Wort-H.O.G.]

Here's my ESB that I posted in another thread yesterday, no gelatin, just some Irish moss and cold crashed

That's how I approach any beer that will cold condition for 3+ weeks before i tap it. If I'm needing to get it out faster, style dependent I will use the gelatin.


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[HoosierBrew]

And also, the way 1968 flocs and drops like a stone I've never needed to use gelatin on it.  Crash it for 2-3 days and let 'er rip.

[AmandaK]

Revisiting this thread with my Maibock. Wyeast Oktoberfest Blend, 2 weeks lagering.

I should wait til May... But it just ain't gonna happen.

[jeffy]

That is beautiful!

[hopfenundmalz]

That is nice, Amanda. How is it?

[AmandaK]

That is nice, Amanda. How is it?

Non-beer-judge answer? Damn tasty.

[HoosierBrew]

Gorgeous. My liter steins are jealous.

[hopfenundmalz]

That is nice, Amanda. How is it?

Non-beer-judge answer? Damn tasty.

That is all that one needs to know!