What HOMEBREW are you drinking right now?

Post your own tasty recipes or homebrewing advice here.

Moderators: GregClow, Cass, grub

User avatar
Derek
Beer Superstar
Posts: 3192
Joined: Fri Oct 22, 2004 1:11 pm
Location: Kelowna, BC
Contact:

What HOMEBREW are you drinking right now?

Postby Derek » Fri Feb 26, 2010 8:18 pm

I'm sipping one of my last bottles of a dubbel I bottled on Jan 29, 2005 (this was only the second brew I mashed).

What was I thinking? (sort of a Chimay red clone)

2.5 kg Munich
0.75 kg Vienna
0.5 kg Crystal 30/40
0.25 kg Crystal 70/80
300 g Jaggery sugar
150 g Demerara sugar
3.5 # of pale LME (was limited by a 5 Ga mash tun)

33 g Hallertau (4.5% aa)
15 g Northern brewer (8.2% aa)

60 minute boil with both hops (what was I thinking?)

OG=70
FG=11

WLP500 cake.

I thought it was too dry, so I bottled with 250 g of Malto dextrose, bringing the gravity up to 1.021 (WHAT WAS I THINKING??).

I used Lyles golden syrup to prime it.

It ended up a little sweet (especially to my taste now), but it has aged nicely and it's still quite drinkable.

Cheers to brewing & learning!
phat matt
Posts: 358
Joined: Sat Feb 13, 2010 11:33 am
Location: 905

Postby phat matt » Fri Feb 26, 2010 9:56 pm

drinking a cider with a little malt and hops. I added 2lbs light dme and steeped 10 ounces 60l crystal malt. Also added 1/2 ounce sazz hops for 40 min boil. Turned out pretty good. Definetly getting better the longer it sits. I has been a month since bottling and just now i am enjoying it fully.
User avatar
Derek
Beer Superstar
Posts: 3192
Joined: Fri Oct 22, 2004 1:11 pm
Location: Kelowna, BC
Contact:

Postby Derek » Sat Feb 27, 2010 8:02 pm

BIG NUT Brown Ale

Inspired by the Amsterdam Nut Brown, brewed for the SOB contest.

The plan was to do an India Brown Ale, cutting back on the crystal to dry it out like an IPA, and of course hopping it like an American IPA.

5# American Pale
5# Marris Otter
2.2# Biscuit
1# Weyermann CaraMunich I
1# Crystal 120L
0.5# Chocolate Malt

1oz Simcoe 12.2%AA - 60 min
1oz Amarillo 7.5%AA - 30 min
1oz Centennial 8%AA - 20 min
1oz Willamette 5.5%AA - 10 min
1oz Simcoe - dry hop

OG=1.062
FG=1.012

The Amsterdam is lightly finished with Fuggle, so I thought I'd finish with the new-world derivative Willamette, thinking the woodsy spicing would go with the nutty flavour.

When I racked to secondary, it was right on track with what I had envisioned. Knowing the hops would fade, I dry hopped with an ounce of Simcoe. Man did that take over!

Not something I'd normally brew, but I might actually give it another go. A little less chocolate, cut back (or eliminate the dry hop), and maybe even add some oats to try & cut some of the hop acidity.

That said, the certified judge commented that if he was rating an Imperial Brown, he'd give it 38/50 (which was a pleasant surprise!). :D
User avatar
Derek
Beer Superstar
Posts: 3192
Joined: Fri Oct 22, 2004 1:11 pm
Location: Kelowna, BC
Contact:

Postby Derek » Wed Mar 03, 2010 9:19 pm

I had my cool runnings dry stout with some shepherds pie; then had the Imperialish chocolate oatmeal this evening.
User avatar
jcc
Posts: 155
Joined: Wed Aug 08, 2007 11:13 am
Location: Toronto

Postby jcc » Wed Mar 03, 2010 9:31 pm

My TAFTH (Teach a Friend to Homebrew) Bock as post-work relaxer.
matt7215
Beer Superstar
Posts: 2946
Joined: Fri Sep 05, 2008 10:18 am
Location: Cambridge

Postby matt7215 » Sat Mar 06, 2010 11:35 pm

Saison

70% pils malt
30% light wheat

tettanger hops

wyeast belgian saison strain

simple, easy, splendid (and after only a week in the bottle)
Barncat Artisan Ales
User avatar
Derek
Beer Superstar
Posts: 3192
Joined: Fri Oct 22, 2004 1:11 pm
Location: Kelowna, BC
Contact:

Postby Derek » Fri Mar 12, 2010 7:03 pm

My SMaSH Alt... double decocted light Munich and Mt. Hood (finished with homegrown hops).

After only a little more than 2 weeks in the bottle at cellar temps, the carbonation is a little light, but it's tasty.
jaymack
Posts: 372
Joined: Thu Sep 29, 2005 3:13 pm

Re: What HOMEBREW are you drinking right now?

Postby jaymack » Fri Mar 12, 2010 8:05 pm

Derek wrote:I'm sipping one of my last bottles of a dubbel I bottled on Jan 29, 2005 (this was only the second brew I mashed).


Good God, man. What will power you have. I think I have maybe 2 bottles that are from late 2008. I have no will power.
matt7215
Beer Superstar
Posts: 2946
Joined: Fri Sep 05, 2008 10:18 am
Location: Cambridge

Postby matt7215 » Sat Mar 13, 2010 3:37 pm

just bottled this

matt7215 wrote:i had a fun day today:

3 gallon batch

3 lbs pilsner malt
2 lbs wheat malt

.5 oz willamet mashed

OG 1.040

cooled and pitched the dregs of some homebrewed biere de garde (100% bret b)

1 gallon batch

1 lb pilsner malt
1 lb flaked wheat

no hops, no boil

pitched 0.5 lbs of raw pils grain and 2 acidophilus pills

OG 1.030

next weekend im goin to strain the one gallon batch with some cheese cloth and blend it into the 3 gallon batch. ill let that go for about a month then rack it to secondary.


im currently drinking what didnt fit into the bottles i cleaned
Barncat Artisan Ales
User avatar
pootz
Beer Superstar
Posts: 2022
Joined: Wed Oct 20, 2004 3:36 pm

Postby pootz » Mon Mar 22, 2010 6:57 pm

popped the first liter of rocky Rye Bock....very happy with the resulys This one had 5 weeks of cold conditioning. Very smooth and roasty with a great rye-noble bite at the end.
Aventinus rules!
User avatar
Derek
Beer Superstar
Posts: 3192
Joined: Fri Oct 22, 2004 1:11 pm
Location: Kelowna, BC
Contact:

Postby Derek » Thu Aug 05, 2010 8:25 pm

Bringing this thread back from the dead...

My last cider fermented with Chimay yeast.

My Jingle Belgian (Christmas) Dark Ale from 2005.

My Belgian chocolate stout... finished with Orval yeast and bottled up with three oak cubes for 4 years... man that was a gusher! Very tasty though.
User avatar
pootz
Beer Superstar
Posts: 2022
Joined: Wed Oct 20, 2004 3:36 pm

Postby pootz » Fri Aug 06, 2010 3:08 pm

I'm just finishing some cider made last month as well.....used champagne yeast, lemon zest, brown sugar ...nice tart-dry fizzy cider....great chilled on the porch in this hot weather.
Aventinus rules!
matt7215
Beer Superstar
Posts: 2946
Joined: Fri Sep 05, 2008 10:18 am
Location: Cambridge

Postby matt7215 » Fri Aug 06, 2010 3:18 pm

pootz wrote:I'm just finishing some cider made last month as well.....used champagne yeast, lemon zest, brown sugar ...nice tart-dry fizzy cider....great chilled on the porch in this hot weather.


what cider did you use?
Barncat Artisan Ales
User avatar
Derek
Beer Superstar
Posts: 3192
Joined: Fri Oct 22, 2004 1:11 pm
Location: Kelowna, BC
Contact:

Postby Derek » Sat Aug 07, 2010 1:00 pm

I still see the Presidents Choice Cider at Value Mart. Just the plain, fresh-pressed cider, not the spiced/mulled one.

I used some of the mulled stuff in the fall, and I really didn't like the taste of the spices in the fermented cider. It had a bit of a cinnamon toothpaste to it.
matt7215
Beer Superstar
Posts: 2946
Joined: Fri Sep 05, 2008 10:18 am
Location: Cambridge

Postby matt7215 » Sat Aug 07, 2010 1:03 pm

homebrewed unblended lambic
Barncat Artisan Ales

Return to “Homebrewing Recipes and Tips”

Who is online

Users browsing this forum: No registered users and 4 guests