What HOMEBREW are you drinking right now?

Derek · Post by **Derek** » Sat Jan 28, 2012 12:35 pm

The other advantage is adjustable serving size.

I think if I had a keg, I'd probably have a DIPA on most of the time. I often feel like having a night cap (maybe 6-12oz), but most commercial one's are bombers!

elproducto · Post by **elproducto** » Sun Jan 29, 2012 5:04 pm

My Deschutes Obsidian Stout clone.

The best American Stout I have ever tasted... unbelievable. This one is competition bound.

atomeyes · Post by **atomeyes** » Tue Jan 31, 2012 6:58 am

just opened a Belgian single.

very nice blonde. very simple, incredibly drinkable with a meal due to its lower alcohol (around 4%).

Bobsy · Post by **Bobsy** » Fri Mar 09, 2012 6:37 pm

An approximation of an Edmund Fitzgerald clone with about 6 months age on it. The sweetness seems to have dropped out a little and a drying, smoky character is becoming more prominent. I still really dig this beer - too bad this is the last bottle!

phirleh · Post by **phirleh** » Sat Mar 10, 2012 12:51 am

Had a bottle of my Elegant Bastard, a Stone clone, as I was bottling a candied ginger saison. The saison is tasting great. Downstairs I have a blood orange saison finishing primary. Next up, perhaps a Belgian IPA on that saison yeast cake.

markaberrant · Post by **markaberrant** » Sat Mar 10, 2012 9:07 am

elproducto wrote:My Deschutes Obsidian Stout clone.

The best American Stout I have ever tasted... unbelievable. This one is competition bound.

What recipe did you use? I'm planning to do one in April.

Derek · Post by **Derek** » Sun Mar 11, 2012 6:33 pm

And the beer I had for breakfast wasn't bad, so I had one more for dessert.

Seriously... I bottled that California ESB this morning. All Gambrinus ESB and citra hops.

I always thought the name 'citra' was a bit of a misnomer, as they often seem more tropical than citrusy... but fresh (and on their own), there's certainly a citronella-like aroma! Taste is lemony, but also tropical. Really nice.

elproducto · Post by **elproducto** » Mon Mar 12, 2012 9:00 am

markaberrant wrote:
elproducto wrote:My Deschutes Obsidian Stout clone.

The best American Stout I have ever tasted... unbelievable. This one is competition bound.
What recipe did you use? I'm planning to do one in April.

http://www.homebrewtalk.com/f12/can-you ... ut-175379/

Straight from the horses mouth.

I'm going to brew it again, and add cold pressed coffee next time.

markaberrant · Post by **markaberrant** » Mon Mar 12, 2012 1:46 pm

elproducto wrote: http://www.homebrewtalk.com/f12/can-you ... ut-175379/

Straight from the horses mouth.

I'm going to brew it again, and add cold pressed coffee next time.

Thanks, pretty sure this is the one I have based my recipe on. Had a pint of Obsidian Stout at a burger joint in McKinney, TX last month, definitely stands out as one of the single best stouts I have ever tasted.

KwaiLo · Post by **KwaiLo** » Tue Mar 13, 2012 12:07 am

Blew my keg of licorice Imperial stout bottling off a few, so had to drink the 4/5 filled bottle.

I'm going to bottle a barleywine brewed in fall 2010 in a few minutes, and expect to have the same 'problem'.

icemachine · Post by **icemachine** » Tue Mar 13, 2012 8:40 am

KwaiLo wrote:Blew my keg of licorice Imperial stout bottling off a few, so had to drink the 4/5 filled bottle. I'm going to bottle a barleywine brewed in fall 2010 in a few minutes, and expect to have the same 'problem'.

It's a tough life!

matt7215 · Post by **matt7215** » Tue Mar 13, 2012 8:51 am

almost done my batch of Big IPA with Galaxy, loved the way this one turned out

lister · Post by **lister** » Mon Mar 26, 2012 11:11 am

So I cracked open a bottle of Brooklyn Brewshop's Chocolate Maple Porter this weekend. One intentional change to the recipe was doubling the maple. One unintentional change was a second package of different yeast due to lack of apparent fermentation. Given that I was relieved to hear a "psst!" when opening the bottle and a decent head when poured. Looked like a porter, smelled like a porter and tasted like a porter, just didn't taste like a maple porter. The maple was very, very subtle. I was hoping for something noticeable, more so than say Nickelbrook's Maple Porter and Granville Islands Maple Cream.

Years ago when brewing with friends we did a vanilla cream ale that initially didn't have much vanilla flavouring upon first sampling. Later on, can't remember the time difference, the vanilla was readily apparent. I'm hoping that this will be the case here.

grub · Post by **grub** » Mon Mar 26, 2012 11:19 am

lister wrote:Looked like a porter, smelled like a porter and tasted like a porter, just didn't taste like a maple porter. The maple was very, very subtle. I was hoping for something noticeable, more so than say Nickelbrook's Maple Porter and Granville Islands Maple Cream.

from what i've heard, maple is tricky as it tends to mostly ferment out and not leave you with much "maple" character left behind. adding more and more syrup ends up thinning out the brew and not adding much maple. your best bet is to use lower-grade syrups (which tend to be more intensely "maple" and not ferment quite as far) and consider things like fenugreek that can lend some maple character.

lister · Post by **lister** » Mon Mar 26, 2012 11:53 am

grub wrote:from what i've heard, maple is tricky as it tends to mostly ferment out and not leave you with much "maple" character left behind. adding more and more syrup ends up thinning out the brew and not adding much maple. your best bet is to use lower-grade syrups (which tend to be more intensely "maple" and not ferment quite as far) and consider things like fenugreek that can lend some maple character.

Actually I did use lower-grade syrup, the usual table syrup available at grocery stores, as I didn't want to waste the good stuff on my first brew. I haven't heard of fenugreek. I'll probably revisit this in the fall upping the syrup amount and maybe try adding in some fenugreek.