[purduekenn]

Beer brewed with Crisp Chevallier Heritage Malt (94%), Briess Bonlander Munich (5%) and Midnight Wheat (1.5%) for color. Very malty and tasty beer. A 5.8% beer hopped with Magnum, Cascade, Mosaic and Willamette.

[purduekenn]

Thanks for sharing your recipe, BrewBama!  That does sound like something I would enjoy very much.

Yes thanks for sharing the recipe!

[Iliff Ave]

Melonberry pale ale.

Clear with condensation. Delish!


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[Village Taphouse]

Melonberry pale ale.

Clear with condensation. Delish!

Okay, it's apparently mandatory for me to ask you for an explanation each time you post a pic.    Please explain your melonberry pale ale.  Looks Gorgeous, btw. 

[ynotbrusum]

I think the photo is intriguing - did you prop up one side of the table?

By the way - so many of you are really good photographers with an eye for presentation and background!  Alas, I just make beer….

[tommymorris]

I think the photo is intriguing - did you prop up one side of the table?

By the way - so many of you are really good photographers with an eye for presentation and background!  Alas, I just make beer….

Having done that myself, I know that’s the trunk of a car. It’s probably slanted.

[Iliff Ave]

I think the photo is intriguing - did you prop up one side of the table?

By the way - so many of you are really good photographers with an eye for presentation and background!  Alas, I just make beer….

Having done that myself, I know that’s the trunk of a car. It’s probably slanted.

You nailed it!

[Iliff Ave]

Melonberry pale ale.

Clear with condensation. Delish!

Okay, it's apparently mandatory for me to ask you for an explanation each time you post a pic.    Please explain your melonberry pale ale.  Looks Gorgeous, btw.

Let's see. This guy is 79% pils / 16% vienna / 5% honey malt
columbus for bittering and amarillo/mandarina in the kettle
dry hop with amarillo/mandarina/callista
1.053
~35 ibu
dry koln yeast

added 15 mL each of watermelon and strawberry extract post fermentation. Very summery!!!

[Village Taphouse]

Let's see. This guy is 79% pils / 16% vienna / 5% honey malt
columbus for bittering and amarillo/mandarina in the kettle
dry hop with amarillo/mandarina/callista
1.053
~35 ibu
dry koln yeast

added 15 mL each of watermelon and strawberry extract post fermentation. Very summery!!!

Nice.  I know I mentioned this before but I always like the concept of a fruit beer especially when they such such nice extracts these days.  You can get a ton of different flavors and they don't taste like the cough-syrup stuff they used to sell at the homebrew supply places.  Thanks for the recipe.

[BrewBama]

Here’s my version of Int’l Amber Lager.  I call mine Ying Ling. It doesn’t hold its head long but it’s a tasty pint.




*Disclaimer*: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV

[tommymorris]

Here’s my version of Int’l Amber Lager.  I call mine Ying Ling. It doesn’t hold its head long but it’s a tasty pint.




*Disclaimer*: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV

That looks great on the new Big Deck! Nice color.

[beerphilmcd]

Here’s a beer I banged out for a quick summer drinker. It’s primarily continental in ingredients but the yeast is a blend of US05 and Nottingham dry yeasts. Turned out wonderfully thirst quenching.


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[tommymorris]

Here’s a beer I banged out for a quick summer drinker. It’s primarily continental in ingredients but the yeast is a blend of US05 and Nottingham dry yeasts. Turned out wonderfully thirst quenching.


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It does look good. Cheers

[smkranz]

We did a BIAB 10 gallon batch of the Brew For Ukraine recipe for Strength, a Belgian Tripel recipe.  T-58 yeast chewed through a 1.073 wort down to 1.017 in 4 days, at 78゜.

[joe_meadmaker]

Traditional mead made with goldenrod honey.