[JT]

Bitter - 3.5% ABV.  Unfined, I can't seem to achieve brilliance without some fining.   

   

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[HoosierBrew]

Looks good.

[natebrews]

Which yeast did you use? I brew a lot of bitter and I find that they clear up eventually.   The dry London ESB from Lallemand was very resistant to clearing up. 

I have had some problems some of my spunded versions as well.  When I dumped the keg of it last weekend I found that it was still pouring hazy from the tap but the beer that poured out into the sink was brilliantly clear.  I think this was due to the larger amount of sediment that I got on the bottom always getting sucked up a bit when it was dispensed and clouding it up.  That one got transferred a bit early so it had a bit extra in it. 

[tommymorris]

That bitter looks good to me. A good water profile and mash pH help clarity also.

[JT]

Mash pH was a bit low at 5.2, I bumped up to 5.41 in the boil kettle. 
Water profile (ppm): calcium 70, sulfate 140, chloride 50.  Magnesium and sodium < 10 ppm. 
This was a trial of Imperial Organic A09 "Pub" (equivalent of WLP002 from what I'm told). 

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[natebrews]

Ultra  hops Pilsner.  4.8%, mostly Pilsner with 5% Munich. Put in spund 1 month back and it is delicious, though it doesn't want to clear up in a hurry.  Needs more time I guess.

I didn't like that first pic, how about a winter wonderland instead.

[HoosierBrew]

Looks tasty!

[klickitat jim]

This is the first sour I've brewed that did this. 100% Pils, Wyeast Roselare, and tart cherry concentrate. Finished at 1.010 with my FG samples 2 months apart. 1.010 still freaks me out so I kegged it. Gentle acidity, cherry flavor balanced with Brett and Belgian fermentation character. Otherwise pretty clean. I'm digging it

[HoosierBrew]

Man, that sounds good.

[dannyjed]

This is the first sour I've brewed that did this. 100% Pils, Wyeast Roselare, and tart cherry concentrate. Finished at 1.010 with my FG samples 2 months apart. 1.010 still freaks me out so I kegged it. Gentle acidity, cherry flavor balanced with Brett and Belgian fermentation character. Otherwise pretty clean. I'm digging it

That sounds and looks nice. Great head retention for a Sour beer.


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[klickitat jim]

Puzzling. I brewed 2 the same way and same day. Both got roselare. One got tart cherry concentrate and the other got pomegranate concentrate. Zero preservative good stuff from the same company. Cherry finished at 1.010 and pomegranate at 1.000

[coolman26]

Looks tasty Jim. Both sound nice.


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[coolman26]

New Triple is really nice. First time dropping boil-off to about 7%. Removed my copper splashtastic sparge manifold. I believe it tastes fresher than my G Strong and Saison batches. Maybe it is my imagination?


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[Ellismr]

Black DIPA


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[HoosierBrew]

Great looking beers.