What HOMEBREW are you drinking right now?

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J343MY
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Postby J343MY » Fri Sep 06, 2013 9:53 pm

Had my wild blackberry saison earlier this evening.
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matt7215
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Postby matt7215 » Sat Sep 07, 2013 10:17 am

J343MY wrote:Had my wild blackberry saison earlier this evening.
Image


Had that beer on Thursday. Very refreshing.
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icemachine
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Postby icemachine » Sun Sep 08, 2013 8:25 pm

Orval inspired clone
American Amber
Belgian Saison
might crack a 2 year old winter seasonal next
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iguenard
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Postby iguenard » Sun Sep 08, 2013 8:51 pm

J343MY wrote:Had my wild blackberry saison earlier this evening.
Image


Is that True Blood?
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J343MY
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Postby J343MY » Mon Sep 09, 2013 9:10 pm

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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Postby icemachine » Tue Sep 10, 2013 7:40 am

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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Postby J343MY » Wed Sep 11, 2013 11:39 am

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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Postby lister » Tue Sep 24, 2013 9:57 am

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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Postby ercousin » Tue Sep 24, 2013 10:20 am

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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Postby icemachine » Wed Sep 25, 2013 3:47 pm

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

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20130925_161930 by p_friesen, on Flickr
"Everything ... is happening" - Bob Cole
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J343MY
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Postby J343MY » Thu Sep 26, 2013 11:40 am

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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Postby matt7215 » Wed Oct 02, 2013 7:23 pm

Bottled up a batch of lambic tonight, had a couple pints of it while bottling
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Derek
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Postby Derek » Wed Nov 06, 2013 11:36 pm

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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Postby Derek » Thu Nov 21, 2013 10:27 pm

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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Postby lister » Mon Dec 16, 2013 9:59 pm

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?!
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