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What HOMEBREW are you drinking right now?

Post your own tasty recipes or homebrewing advice here.

Moderators: Craig, Cass

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J343MY
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Joined: Mon May 02, 2011 12:40 pm

Post by J343MY »

Had my wild blackberry saison earlier this evening.
Image

matt7215
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Post by matt7215 »

J343MY wrote:Had my wild blackberry saison earlier this evening.
Image
Had that beer on Thursday. Very refreshing.

icemachine
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Post by icemachine »

Orval inspired clone
American Amber
Belgian Saison
might crack a 2 year old winter seasonal next
"Everything ... is happening" - Bob Cole

iguenard
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Post by iguenard »

J343MY wrote:Had my wild blackberry saison earlier this evening.
Image
Is that True Blood?

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J343MY
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Post by J343MY »

iguenard wrote:
J343MY wrote:Had my wild blackberry saison earlier this evening.
Image
Is that True Blood?
I think the photo makes it look a little more blood red than it actually is. Although I did bleed a lot picking the blackberries.

icemachine
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Post by icemachine »

Looks fantastic Jeremy, hope my Cherry Saison looks half as good.

Checked my keg of Black IPA last night for carb level and boy was that 1/2 pint delicious.
"Everything ... is happening" - Bob Cole

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J343MY
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Post by J343MY »

icemachine wrote:Looks fantastic Jeremy, hope my Cherry Saison looks half as good.

Checked my keg of Black IPA last night for carb level and boy was that 1/2 pint delicious.
Thanks. I'm sure you'll get some nice colour from the cherries.

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lister
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Location: Toronto

Post by lister »

Rye whisky oak barrel aged IPA. Just plowing through my last few Brooklyn Brew Shop packs. We weren't really interested in drinking the plain IPA so I soaked some oak chips in whisky and threw them in. Finally tried it last night. It's quite nice. The whisky and oak flavour is subtle but noticeable and it takes the edge off the IPA nicely. A subdued bitterness comes in at the end.
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ercousin
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Location: Toronto

Post by ercousin »

Tried my American Stout last night after 1 week in the bottle. It under-attenuated but turns out it's better that way. It was all the roasty/coffee/chocolate flavours of a RIS, but in only a 5.5% beer. It finished at 1.018, which actually balances the bitterness of the dark malts to form a really drinkable stout.

6 gallon Recipe
All Grain BIAB
OG (actual) 1.062
FG (actual) 1.018
IBU 70 (calculated)
Brewhouse Efficiency 88% (I squeezed the bag a bit harder than normal to get full volume)
60 min boil

1 g Calcium Chloride

9.5 lbs 2 Row
12.0 oz Roasted Barley
8.0 oz Caramel/Crystal Malt - 40L
8.0 oz Chocolate Malt

0.8 oz Columbus (Tomahawk) [17.0%] - Boil 60 min
0.5 oz Centennial [8.4%] - Boil 5 min

1 pkgs San Diego Super Yeast (White Labs #WLP090)

Mash at 155 *F
Ferment at 67*F

icemachine
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Post by icemachine »

J343MY wrote:
icemachine wrote:Looks fantastic Jeremy, hope my Cherry Saison looks half as good.
Thanks. I'm sure you'll get some nice colour from the cherries.
Well my photography (and brewing) skills may not be up to yours, I'm still very happy with how this came out

Image
20130925_161930 by p_friesen, on Flickr
"Everything ... is happening" - Bob Cole

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J343MY
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Post by J343MY »

icemachine wrote:Well my photography (and brewing) skills may not be up to yours, I'm still very happy with how this came out

Image
20130925_161930 by p_friesen, on Flickr
Looks good. How did it turn out?

matt7215
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Post by matt7215 »

Bottled up a batch of lambic tonight, had a couple pints of it while bottling

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Derek
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Post by Derek »

One of my Belgians, brewed on Sept 4th, 2005... along with a Maudite dated Dec 17th 2005.

This was the 4th generation of the Trappist yeast, which had been stored for 8 months. It had been attenuating like crazy, so I increased the crystal... almost 2lbs in this one, and it still finished at 1.012. Even so, it was a bit too much for my taste now.

The Unibroue was surprisingly yeasty, and not at all oxidized (industry standard bottle with foil). It was easier drinking, but my homebrew had more depth.

Mixed 50/50, it was better than the sum of its parts.

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Derek
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Post by Derek »

I've been drinking a lot of my hoptoberfest, which is drinking really well right now... Solid malt backbone laced with hops!

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lister
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Location: Toronto

Post by lister »

Vanilla Coffee Doughnut Milk Stout.

For a one gallon recipe I put in 1 oz of vanilla bean paste and at bottling 4 oz of vanilla extract and while it tastes pleasant enough, the aroma didn't achieve the Southern Tier Creme Brule-like level that I had hoped. I'll try again next fall but just how much do I need to put in?!
lister

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