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currently drinking a bottle of ^this^ that i brewed last may, its in excellent form and i cant wait to see how it matures in the coming years
May 2010 or May 2011?
On Tuesday, I am going to keg a portion of my Flanders Red that has been sitting on sour cherries for 3 months.
Just sampled my cherry mead that I put together 10 days ago. Already down from 1.140 to 1.020, and tastes great. Staggered nutrient additions, lots of yeast and lots of oxygen kicks ass!
currently drinking a bottle of ^this^ that i brewed last may, its in excellent form and i cant wait to see how it matures in the coming years
May 2010 or May 2011?
On Tuesday, I am going to keg a portion of my Flanders Red that has been sitting on sour cherries for 3 months.
Just sampled my cherry mead that I put together 10 days ago. Already down from 1.140 to 1.020, and tastes great. Staggered nutrient additions, lots of yeast and lots of oxygen kicks ass!
Last night I blended a 16oz bottle of my 18 month old Monk's Elixir clone (too sweet, despite an FG of 1.009) with a 12oz bottle of my 18 month old Belgian IPA (no hop character left, but the bitterness cuts the sweetness of the Monk's)... tastes way better than the Westy 12 I sampled a couple weeks ago! Killer stuff.
I loved the westy12 I once shared. I was surprised that I indeed thought it was the best quad I had tasted. We had a few quands back-to-back, and my wife (who doesn't like hops) actually prefered the St. Bernardus 20th anniversary... she thought it was more balanced. I can't remember which one Mike prefered, but I think we all had different favs.
Derek wrote:I loved the westy12 I once shared. I was surprised that I indeed thought it was the best quad I had tasted. We had a few quands back-to-back, and my wife (who doesn't like hops) actually prefered the St. Bernardus 20th anniversary... she thought it was more balanced. I can't remember which one Mike prefered, but I think we all had different favs.
I prefer aged quads in general (they start getting good around 18-24 months). My commercial favs are Rochefort 10 and St Bernardus Abt 12. I also REALLY dig Gouden Carolus Cuvee Van de Keizer, but I consider it more of a Belgian barleywine (it has big body and sweetness, though not cloying and still finishes dry). i haven't come across too many others that come anywhere close to these ones (I think quads like La Trappe and Chimay are brutal).
Currently drinking through the last few bottles of a SMaSH IPA using Aramis hops. The Aramis have a really neat grassy, peppery flavour, and are probably better suited to lagering, but I like how they've turned out here. The porter we brewed a couple months back is tasting really good right now too.
Split a bottle of my homebrewed IPA (dubbed "Warrior Falcon IPA," since the kit used Warrior and Falconer's Flight hops) today. Much better than the first homebrew attempt, this one actually tasted like an IPA. Not incredibly flavourful, but solid and very drinkable. Next: all grain...something!
Drinking a frankenstein of a homebrew, it is a blend of at least 5 different batches, and then I just freshly dry hopped it with some Simcoe. Tastes like a killer American Brown ale, think I am finally happy with this one, will hopefully leave it alone now. I also have an "American Amber" that was blended and dry hopped the same.
