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Posted: Wed Jan 04, 2012 11:18 pm
by Ale's What Cures Ya
A sickly sweet abomination. My homebrewing failures continue unabated.
Just opened the batch that's currently in the fermenter and dropped in 1 oz of Amarillo hops. First time I've dry hopped, so we'll see what happens.
Posted: Thu Jan 05, 2012 5:51 pm
by phat matt
drinking a pint of peat smoked stout i bottled a month or so ago. tasting very nice. not too much smoked a nice malt back bone. Very balanced beer.
Posted: Sat Jan 07, 2012 2:54 pm
by matt7215
just finishing a bomber of berliner weisse, i need to brew another soon
also, earlier i had a bomber of J343MY's Bourbon Vanilla Porter, its rocked pretty hard
Posted: Sun Jan 08, 2012 5:05 pm
by elproducto
Robust Smoked Porter
Finished a little high, but delish.
Posted: Thu Jan 19, 2012 6:20 pm
by phat matt
drinking an ipa right now. 7.5% abv and 70IBUS. Challeneger for bitter up to 30 min than roatating columbus and amarillo. dry hopped with 2 oz amarillo. 2 bombers and i am feeling fine on this cold winters day.
Posted: Fri Jan 20, 2012 6:33 pm
by matt7215
just bottled my big IPA and racked a saison to secondary
both tasted awesome
Posted: Fri Jan 20, 2012 10:59 pm
by phirleh
Had some of my hard cider tonight. Mmmmm!
Posted: Sat Jan 21, 2012 2:07 pm
by Derek
Warm Marzen wort and Bruichladdich 10 mixed ~50/50.
Makes a nice hot toddy on a brew day!
Posted: Sun Jan 22, 2012 11:22 pm
by Ale's What Cures Ya
Opened my first bottle of the Chinook/Centennial/Amarillo pale ale I made on Boxing Day, and it's very drinkable. A huge step up from my first two efforts. Still not hoppy enough, but still tasty.
Posted: Tue Jan 24, 2012 4:51 pm
by Swampale
A bitter I made in late Dec. I got the recipe from Jamil's book - Brewing Classic Styles. I can taste the sour dough flavour, but it is too slight. Being a big fan of sour dough bread, I may up the % of Breiss Special Roast Malt. Other than that, I think it is a pretty good recipe. Yeast? S-04.
Posted: Tue Jan 24, 2012 10:00 pm
by grub
american wheat with clementines. was doing a parti-gyle and should have taken the time to run the numbers on my bittering addition rather than guesstimating. overly-bittered, but still pretty tasty. the clementines hide until you get a bit numbed to the bitterness, then come through as a nice complimentary background note. definitely one i'd brew again.
Posted: Wed Jan 25, 2012 12:12 am
by markaberrant
Did a taste off tonight of 2 pretty damn good stouts to decide which to enter in a competition. One is 2.5 years old and still hoppy as balls. The other has an incredibly complex and smooth malt profile, the aroma has a hint of cherry. Very interesting, two very different, but very good stouts... not sure I decided on anything... oh well.
Posted: Fri Jan 27, 2012 9:17 pm
by Bobsy
Bottled my first attempt at a cider tonight. Came in high (about 8%). but drinks low. Nice rounded character - only real flaw I find right now is that the alcohol is a little too prominent, but nothing a spell of maturation won't fix.
Posted: Fri Jan 27, 2012 11:48 pm
by KwaiLo
markaberrant wrote:Did a taste off tonight of 2 pretty damn good stouts to decide which to enter in a competition. One is 2.5 years old and still hoppy as balls. The other has an incredibly complex and smooth malt profile, the aroma has a hint of cherry. Very interesting, two very different, but very good stouts... not sure I decided on anything... oh well.
Try blending them.
Posted: Sat Jan 28, 2012 9:57 am
by markaberrant
KwaiLo wrote:Try blending them.
Good idea, I do this all the time actually. One of the benefits of having lots of kegs!