The Bar Towel

mine

in bottles:

quad
triple
farmhouse amber
saison
belgian old ale
IPA
robust porter
cider
wild blonde ale

in secondary:

berliner weisse
kreik

in primary:

dunkler bock
unblended lambic
ESB
saison brune

Impressive list!

Here's mine...

Secondary - Cider
Lagering - Alternator Doppelsticke
Bottle conditioning - SMaSH Alt

Bottles:
BIG NUT india brown ale
Cool running dry stout
Imperial chocolate stout
Fresh hop SMaSH (only a few left)

And an assortment of last bottles from various brews over the years.

Bottles:
Nothing

Keg:
American IPA
IPA/Tripel
Belgian Pale Ale
Quad

Primary:
Hefeweizen
Apfelwein

In Kegs:
Dry Stout
TAFTH Bock
Amsterdam Nut Brown Clone
Brooklyn Lagerish Clone
Ungodly sweet Belgian Golden Strong
Probably Ungodly sweet Belgian Less than Golden Strong
Dry Cider

In Bottles:
Stout
Juniper Bitter
Pumpkin Pie Ale
Peppercorn Mead
Sake
ESB

In Primary:
Bochet (mead)
Dry Mead

Lagering:
Prima Pils style clone.

jcc wrote:In Kegs:
Dry Stout
TAFTH Bock
Amsterdam Nut Brown Clone
Brooklyn Lagerish Clone

I think those were the 4 you had on-tap when I was over... all great stuff. Dry stouts & nut browns typically aren't my thing, but I could drink gallons of that bock & lager.

I've been meaning to ask you about that lager... I think it was vienna, hallertau & Cascade? I don't have lagering equipment right now, but I'd like to brew that sometime. Seriously drinkable (sort of a Sam Adams / Brooklyn hybrid, with the best of both!).

Derek wrote:I've been meaning to ask you about that lager... I think it was vienna, hallertau & Cascade? I don't have lagering equipment right now, but I'd like to brew that sometime. Seriously drinkable (sort of a Sam Adams / Brooklyn hybrid, with the best of both!).

Fortunately I had my Promash files with me today. This is for a 10 gallon batch and a 60 minute boil. My basement is around 10C, so the primary temperature was good; however, I didn't have any space to lager closer to 0, so just left it in secondary for roughly 2 months at 10. Seemed to work OK.

Grains
11 lbs. Canadian 2-row
4.75 lbs. Weyermann Munich Malt I
4.5 lbs. Weyermann Vienna Malt
9 oz. Crystal 45L
5 oz. Munton's Crystal 110
2 oz. Chocolate Malt

Hops
2 oz. Hallertauer Pellets (4.5%) 60 min.
1.5 oz. Hallertauer Pellet (4.5%) 20 min.
1 oz. Hallertauer Pellets (4.5%) 5 min.
1 oz. Cascade Pellets (5.4%) 0 min.

Extras
1 Whirlfloc Tablet 10 min.(boil)

Yeast
2 litre starter of the lager yeast we got from Amsterdam at Teach a Friend to Homebrew day. I think it is the Weihenstephan 34/70, but I'm not 100% certain.

After hearing Garrett Oliver talking about how they actually brew Brooklyn lager I should have dry hopped this. I didn't mainly because I've only dry hopped a couple times with Cascade and haven't figured out how to control the end result. Didn't really want to end up with a West Coast India Amber Lager since I was supposedly cloning the Brooklyn Lager. Friends seem to prefer the result I obtained to Brooklyn anyway, so I'm not complaining.

Note, that the Crystal 110 is the Munton's stuff which I believe is specified in EBC not Lovibond, so it isn't as dark as you might think.

Awesome.

jcc wrote: 4.75 lbs. Weyermann Munich Malt I

Is that the Light Munich or Caramunich?

Thanks again.

Derek wrote: Is that the Light Munich or Caramunich?

Yes, that is the light munich.

update

in bottles:

quad
triple
farmhouse amber
saison
belgian old ale
robust porter
cider
wild blonde ale
berliner weisse
ESB

in secondary:

kreik

lagering:

dunkler bock

in primary:

unblended lambic
saison brune

ill be bottling the kriek, bock, and saison brune this weekend.

I'm a piker. LOL

Bottles:

IPA

Secondary:

IPA

easier for me to just post the URL: http://extrapolation.net/fermenting.html

A house is on the horizon, so perhaps I will have my own creations to list soon. Right now I've just got other people's:

Matt's 2x brett beer (farmhouse amber?)
Biergotter's barleywine (is this barrel-aged?)
Derek's Alternator Doppelsticke and Big Nut IBA - complete with obscene squirrel picture.
Smash Alt that I gave Derek a hand with on brew day. I've decided to call my bottles 'Ctrl Alt'.

grub wrote:easier for me to just post the URL: http://extrapolation.net/fermenting.html

"pineapple kolsh"

That ought to make a few German brewers roll over in their grave!

Sounds like a tasty summer brew though.

Derek wrote:

grub wrote:easier for me to just post the URL: http://extrapolation.net/fermenting.html

"pineapple kolsh"

That ought to make a few German brewers roll over in their grave!

Sounds like a tasty summer brew though.

As well as the writers of the dictionary! Its Monk's Elixer all over again!

SpellingNazi wrote:As well as the writers of the dictionary! Its Monk's Elixer all over again!

vim is too hardcore for spellcheck... or at least i've never bothered to figure it out anyway.

and spellcheck doesn't like any variation on the spelling, correct or otherwise

the kölsch is off the menu anyway since the stuff didn't come in, but i think we're gonna whip something else up in its place and brew that one next time. it's gonna be too nice NOT to brew.