[BrewBama]

Very happy with this schwarzbier. Rides the line between classic reserved roast character and more modern intense variations of the style.


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Looks good. I have a schwarzbier planned for later this year and keep going back and forth with the subdued vs robust roast versions.  My current thought is to use debittered malt to mellow it a bit.   We’ll see what I settle on when the time comes.

[fredthecat]

Looks good. I have a schwarzbier planned for later this year and keep going back and forth with the subdued vs robust roast versions.  My current thought is to use debittered malt to mellow it a bit.   We’ll see what I settle on when the time comes.

i used weyermann carafa special (the debittered one) III at 3% of grist for an ale recently (not schwarzbier). for the first two weeks there was a perception of roasted malt, but long term there is virtually none and it raised the SRM by about 20. so you could do 5% special III imho to get the colour over 30 SRM with just the lightest touch of roast imho.

[beerphilmcd]

This is my Christmas Ale.



It’s an English IPA. I really didn’t know how to make an English IPA. I found a presentation from Mitch Steele about all IPA styles on the AHA website. The presentation said English IPA has 0-10% caramel malt, 0-10% Munich malt, and 0-15% sugars. So, I went with C40, Munich 1, and honey at 10% each.  Hops were Willamette and Cascade.  Yeast Verdant IPA.

This beer is awesome and dare I say, it tastes like an English IPA to me and the pine is definitely Christmas!

Cheers!

Had to say that sounds simple and delicious! Willamette and cascade together is always a winner! I haven’t used Verdant yet but expect it makes tasty beer.


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[tommymorris]

This is my Christmas Ale.



It’s an English IPA. I really didn’t know how to make an English IPA. I found a presentation from Mitch Steele about all IPA styles on the AHA website. The presentation said English IPA has 0-10% caramel malt, 0-10% Munich malt, and 0-15% sugars. So, I went with C40, Munich 1, and honey at 10% each.  Hops were Willamette and Cascade.  Yeast Verdant IPA.

This beer is awesome and dare I say, it tastes like an English IPA to me and the pine is definitely Christmas!

Cheers!

Had to say that sounds simple and delicious! Willamette and cascade together is always a winner! I haven’t used Verdant yet but expect it makes tasty beer.


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Thanks, that was a great beer.

[HopDen]

Schwarzbier, first go at it. Pretty good but it needs a touch more roast character. Color looks too dark in this photo


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[tommymorris]

This is just Golden Promise, Willamette, and WY1450.  It came out better than I expected.

I have a Great Western 2-row, Willamette, Verdant IPA yeast beer that I kegged about a week ago. It is also quite good. I think it still needs another week to really shine but very nice already.

[Village Taphouse]

Cabana Lager in the pub watching the playoffs this afternoon...

[HopDen]

Monday Lager…..0.25L is just enough!!


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[Village Taphouse]

Monday Lager…..0.25L is just enough!!

Very nice.  What is it?

[HopDen]

Monday Lager…..0.25L is just enough!!

Very nice.  What is it?

Thank you!

It is a Czech Lager. Started to play around with pouring from a side tap to get the creamy foam. Takes a few minutes and its done in stages.

[BrewBama]

Here’s a Stout I call ‘Black Cat’. (Ref to a unit I was in). Pale, Flaked Barley, Roast Barley, and Choc malts.

[Village Taphouse]

Very nice, BB.  Looks like a quality beer as usual.

[erockrph]

Half and half. On top was supposed to be a brown porter, but after subbing in some ingredients at the last minute it turned out a lot closer to an Irish Stout so that's what I'm going with.

On the bottom is a pale lager made with Vienna and corn. It reminds me of Coors, but more flavorful, so I'm calling it "Better'n Banquet".

[Wilbur]

Just tapped a stjørdol (Norwegian smoked farmhouse ale) that I made with dried Lutra. Super tasty, come across much cleaner than the other kveik strains I've tried, and fermentation was vigorous and fast.

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[Andy Farke]

I recently brewed a Pliny clone (using a MoreBeer kit), and did a side-by-side comparison (blogged here: https://andybrews.com/2022/02/25/pliny-vs-pliny/). My version is really good, but the Pliny version is just better. The hop aroma pops in a way that mine does not...but, I have an idea on how to adjust for my next version. It's not often I get to sample a clone recipe directly next to a fresh version of the original, so this was a really fun experiment.



My clone is on the left; the original Pliny the Elder is on the right.