[HoosierBrew]

Ummm.......hefe.

I made that pretty easy didn't I?

Sent from my SM-N920C using Tapatalk

Yup.   

[dannyjed]

My DIPA with Simcoe, Mosaic, Citra, and Amarillo.


Sent from my iPhone using Tapatalk

[JJeffers09]

My DIPA with Simcoe, Mosaic, Citra, and Amarillo.


Sent from my iPhone using Tapatalk

Nice! I love that color

Sent from my SM-N920C using Tapatalk

[dannyjed]

Thanks, your hefe looks nice as well.


Sent from my iPhone using Tapatalk

[HoosierBrew]

My DIPA with Simcoe, Mosaic, Citra, and Amarillo.


Sent from my iPhone using Tapatalk

Looks tasty, Dan. Love that hop combo!

[ethinson]

Here is another shot of my "2 Monks" Dubbel:



This was from last night which puts it at 14 days from brewday. Very delicious. No harshness, no fusels or solvently flavors and no alcohol heat.

I'm curious how you have something bottled and drinkable 2 weeks after brewing.. are you bottling while it's still fermenting and naturally carbing? (Not adding priming sugar)  Looks great, but that just blows my mind.

[Big Monk]

Here is another shot of my "2 Monks" Dubbel:



This was from last night which puts it at 14 days from brewday. Very delicious. No harshness, no fusels or solvently flavors and no alcohol heat.

I'm curious how you have something bottled and drinkable 2 weeks after brewing.. are you bottling while it's still fermenting and naturally carbing? (Not adding priming sugar)  Looks great, but that just blows my mind.

You nailed it. My FFT showed 9 °Bx so when I reached 10 °Bx I bottled straight off the fermenter targeting 2.7 Vol. CO2

[The Beerery]

I just went grain to glass in 3 days. Brewed Friday, picture taken Monday evening. 1.049-1.009 spunded and naturally carbed. What do I win?



Sent from my iPhone using Tapatalk

[JJeffers09]

I just went grain to glass in 3 days. Brewed Friday, picture taken Monday evening. 1.049-1.009 spunded and naturally carbed. What do I win?



Sent from my iPhone using Tapatalk

Oh and you win an internet high five!

Can you give some details? I would love to brew a weekend to weekend batch with natural carbonation in a keg.

Sent from my SM-N920C using Tapatalk

[The Beerery]

I just went grain to glass in 3 days. Brewed Friday, picture taken Monday evening. 1.049-1.009 spunded and naturally carbed. What do I win?



Sent from my iPhone using Tapatalk

Can you give some details? I would love to brew a weekend to weekend batch with natural carbonation in a keg.

Sent from my SM-N920C using Tapatalk

This beer is an american wheat, 45% wheat, 45% pale ale, 10% carahell. 1.049 og, 1.009 FG. 1056 at 66F. transferred to keg at 1.012, keg capped and allowed to finish fermenting at room temp. carbonation 2.6vols. Transferred to lagering chamber yesterday afternoon. Glass pulled last night. All my ales follow this same schedule, (lagers are done at 5-7 days, no diacetyl rests fermented at 48F). Healthy yeast, proper pitch rates and proper oxygenation does wonders!

This is 7 days on a hefe weissbier.

[JJeffers09]

So this is an attempt on a clear - NEIPA.  There is 1.4oz/gal in the WP and 1.8oz/gal dry hopped IPA.  CTZ bittered 38IBUs, Centennial Galaxy Citra Idaho7 wp/dry hop.  11.8% rolled oats btw

How does she look to you?

This is the KY common I am finally getting to



Sent from my SM-N920C using Tapatalk

[Iliff Ave]

So this is an attempt on a clear - NEIPA.  There is 1.4oz/gal in the WP and 1.8oz/gal dry hopped IPA.  CTZ bittered 38IBUs, Centennial Galaxy Citra Idaho7 wp/dry hop.  11.8% rolled oats btw

How does she look to you?

This is the KY common I am finally getting to



Sent from my SM-N920C using Tapatalk

the IPA looks nice. Did you go the normal route regarding yeast selection. water profile, and oats/wheat, etc? I have been tinkering with the idea of making a West Coast/NE IPA hybrid with things I like about each substyle.

[JJeffers09]

Yeast was CaliV and gel fined with whirlfloc in the boil.  Nothing special but step mash and a controlled recirc WP and controlled fermentation with a 40°F crash then bottle conditioned.

Grist was 80% base blend 11% oats 4.5% Munich light and 4.5% Crystal 10  water profile was a little bit off yellow malty

Sent from my SM-N920C using Tapatalk

[Iliff Ave]

Yeast was CaliV and gel fined with whirlfloc in the boil.  Nothing special but step mash and a controlled recirc WP and controlled fermentation with a 40°F crash then bottle conditioned.

Grist was 80% base blend 11% oats 4.5% Munich light and 4.5% Crystal 10  water profile was a little bit off yellow malty

Sent from my SM-N920C using Tapatalk

Thanks for the info.

[HoosierBrew]

Rustic/3726 Saison late hopped with a little Lemon Drop. Has an earthy, peppery, slightly fruity yeast character, with the added slight lemony hop character. A really good beer.