What HOMEBREW are you drinking right now?

Ale's What Cures Ya · Wed Jan 04, 2012 11:18 pm

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.

phat matt · Post by **phat matt** » Thu Jan 05, 2012 5:51 pm

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.

matt7215 · Post by **matt7215** » Sat Jan 07, 2012 2:54 pm

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

elproducto · Post by **elproducto** » Sun Jan 08, 2012 5:05 pm

Robust Smoked Porter

Finished a little high, but delish.

phat matt · Post by **phat matt** » Thu Jan 19, 2012 6:20 pm

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.

matt7215 · Post by **matt7215** » Fri Jan 20, 2012 6:33 pm

just bottled my big IPA and racked a saison to secondary

both tasted awesome

phirleh · Post by **phirleh** » Fri Jan 20, 2012 10:59 pm

Had some of my hard cider tonight. Mmmmm!

Derek · Post by **Derek** » Sat Jan 21, 2012 2:07 pm

Warm Marzen wort and Bruichladdich 10 mixed ~50/50.

Makes a nice hot toddy on a brew day!

Ale's What Cures Ya · Sun Jan 22, 2012 11:22 pm

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.

Swampale · Post by **Swampale** » Tue Jan 24, 2012 4:51 pm

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.

grub · Post by **grub** » Tue Jan 24, 2012 10:00 pm

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.

markaberrant · Post by **markaberrant** » Wed Jan 25, 2012 12:12 am

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.

Bobsy · Post by **Bobsy** » Fri Jan 27, 2012 9:17 pm

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.

KwaiLo · Post by **KwaiLo** » Fri Jan 27, 2012 11:48 pm

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.

markaberrant · Post by **markaberrant** » Sat Jan 28, 2012 9:57 am

KwaiLo wrote:Try blending them.

Good idea, I do this all the time actually. One of the benefits of having lots of kegs!