[1vertical]

Here is mine...



 

Brewed Last Year and lagering for 3 months @ 36 degrees f.
O.G. Hydro shot here...
http://www.homebrewersassociation.org/forum/index.php?topic=5716.msg68189#msg68189

[denny]

Mine's lagering in the back of the serving fridge, behind the kegs on tap.  I'm gonna dig it out in the next couple days.

[1vertical]

Mine's lagering in the back of the serving fridge, behind the kegs on tap.  I'm gonna dig it out in the next couple days.

YEAH Maibock!  bring it on!

[Pawtucket Patriot]

Not the greatest photo (taken on my mobile as I sparge a hefeweizen).  This Maibock needs a bit more time to clear, but it tastes fantastic!!

Yours is clear as a bell 1vertical -- I hope it tastes half as good as it looks!

[majorvices]

Oh, man!! You guys are making me thirsty!!    Didn't brew one this year (first year in quite a while) but plan on one next! Great tradition, brewing Maibock that is!

[bluesman]

Those pics are mighty fine fellas. I decided to do a Dopplebock that turned out so well that I enterded it in the NHC. But you guys are really making me want a Maibock. It's that time!

[timberati]

Not the greatest photo (taken on my mobile as I sparge a hefeweizen).  This Maibock needs a bit more time to clear, but it tastes fantastic!!

Oh man, that should be a Zymurgy centerfold.

[1vertical]

BUMP
May is getting long in the tooth fellers....get them pics out here to the masses!

[tankdeer]

My first year with lagering capabilities, and I got a late start at that. So my maibock is only 5 weeks old. Only 2 of those have been spent lagering. 

So it may end up being a Junibock. But hey, with the way the weather has been so far, it doesn't feel like May anyways

[weithman5]

brewed a dopplebock and missed the gravity woefully (brew in bag attempt) has been lagering since early february. now got to get bottled. 

[a10t2]

My maibock was going to be my first recipe brewed commercially, and our first seasonal, but we lost that batch in the fire.

Moment of silence, please...

Anyway, I'm re-brewing it, but with an ale yeast so that we can have it ready for the opening, and calling it "Phoenix".

[1vertical]

My maibock was going to be my first recipe brewed commercially, and our first seasonal, but we lost that batch in the fire.

Moment of silence, please...

Anyway, I'm re-brewing it, but with an ale yeast so that we can have it ready for the opening, and calling it "Phoenix".

Sean, I gave ya several moments of silence..sorry to hear that dreadful news. But hope the "Phoenix" rises from the
 ashes and does well for a substitute.

[euge]

I raised a glass of kolsch to  your maibock Sean. But Phoenix is appropriate! Let us know how it is received.

Have the capabilities now and it is my B-day month. So a maibock might be my birthday batch in the future. Never used a lager yeast. To tell the truth I'm intimidated.

[gordonstrong]

My keg of maibock just kicked.  It was the wife's favorite, so I suspect that had something to do with it.

I used the Ayinger yeast.  Interesting that as it aged, it tasted more like the Ayinger we get.  Mild oxidation has to be a component of that flavor, but not in a papery, off way.  The keg was probably a year and a half old when it finally went Tango Uniform.

[Pawtucket Patriot]

Gordon,

After reading about your preference for the Ayinger yeast for various German beers (particularly malt-focused Bavarian varieties), I'm going to use it for the first time in a helles tomorrow.  Very much looking forward to tasting the results.  Previously, I've used 2206, which is what I used in my Maibock (above).  I really like that yeast, but if I could get just a little more malt bump from WLP833, I'll be pleased.