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Your most recent Homebrew

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JoeTheYounger
beers 1169 º places 49 º 11:05 Tue 11/13/2012

Pain in the "A" IPA

Single Malt 100% Maris Otter
All late addition hops Zythos, Summit

Dry hopped with Nelson Sauvin, Falconers. Came out fantastic.

 
Quasimodo
beers 217 º 11:29 Tue 11/13/2012

I have a Zythos brew somewhere in the pipeline. Never used it before, but it sounds like a nice hop.

 
bgburdman9
beers 860 º places 24 º 11:45 Tue 11/13/2012

Bottling this today:
Northern English Brown
OG: 1.046
FG: 1.011
IBUs: 26
SRM: 18
ABV: 4.6%
80% Maris Otter
7.5% Caravienne
7.5% Special Roast
2.5% Chocolate
2.5% Pale Chocolate
Mash at 154F for 60 minutes
.5 oz EKG FWH
.75 oz EKG @ 60
.75 oz EKG @ 10
WY 1318 London Ale III

Also have a pale sour and IIPA with some golden promise, MO, vienna and c20 with citra, amarillo, simcoe, and columbus fermenting away.

 
seymour
beers 1684 º places 45 º 15:40 Tue 11/13/2012

Originally posted by Quasimodo
I have a Zythos brew somewhere in the pipeline. Never used it before, but it sounds like a nice hop.

Itís not a hop, per se, itís another catch-all piney/grapefruity blend. Mixed reviews. Probably an okay replacement if your dream distinctive American hop variety is sold out.

 
Quasimodo
beers 217 º 16:00 Tue 11/13/2012

Ahh. If I knew that, I wouldnít have ordered them. I thought it was a new crossbred hop. They donít say what the blend is either. Oh well.

 
SHIG
premium
beers 3982 º places 219 º 18:25 Tue 11/13/2012

Just brewed a Cherry Chocolate Imperial Stout aged with brandy soaked french oak chips. If all works out I will be drinking it to warm me up the second half of winter here in Alaska around mid-Jan....Shawn

 
harrisoni
premium
beers 15319 º places 27 º 03:12 Wed 11/14/2012

A Brown Pale Ale



4.5kg Maris Otter pale malt

0.5kg crystal malt



60 minute mash at 65C



60 minute boil with

75g cascade and 25g apollo at beginning

25g cascade and 25g centennial 10 mins before end

50g citra 10 mins after flame off for another 10 mins



OG 1050



Been fermenting for 4 days, and itís got hints of toffee and lime

 
VsXsV
premium
beers 2873 º places 49 º 03:19 Wed 11/14/2012

Modern Saison, OG 1056, about 33 IBUs. 15 liter batch (~4 gallons):

3,00 kg Pilsner Malt (2 Row)
0,36 kg Wheat Malt
0,45 kg Munich Malt

10,00 g Cascade [6,00 %] - Boil 60,0 min
10,00 g Galaxy [12,30 %] - Boil 15,0 min
10,00 g Cascade [6,00 %] - Boil 15,0 min
12,00 g Galaxy [12,30 %] - Boil 5,0 min
12,00 g Cascade [6,00 %] - Boil 5,0 min
10,00 g Cascade [6,00 %] - Boil 0,0 min
10,00 g Galaxy [12,20 %] - Boil 0,0 min
10,00 g Cascade [6,00 %] - Dry Hop 4,0 Days Hop 12 0,0 IBUs
10,00 g Galaxy [12,30 %] - Dry Hop 4,0 Days Hop 13 0,0 IBUs

Yeast: French Saison (Wyeast Labs #3711)

Also made a hard cider/apfelwein the same day. Bought cider from a local producer and poured in some WLP001. Going to add some elderflower juice later.

Brewing a Simcoe single hop APA (more or less a Row 2/Hill 56 clone) on Saturday.

 
CLevar
premium
places 16 º 11:47 Wed 11/14/2012

Matsciguy and I just bottled up a sour beer aged on apricots that had been fermenting for about 14 months. It was tasty. Quite tasty.

And it will be better with some carbonation.

Thinking about ~40 bottles of sour just waiting to be consumed does things to me.

 
seymour
beers 1684 º places 45 º 12:17 Wed 11/14/2012

Originally posted by CLevar
Thinking about ~40 bottles of sour just waiting to be consumed does things to me.


Me too. With regards to my aforementioned Chocolate Milk Stout recipe: I let the spent grainbed "ripen" three days, then sparged again, dissolved in some golden brown cane sugar to 1.048 and pitched dregs of my buddyís delicious wild fermented beer, the dregs of my outrageously sour Berliner Weiss, a wild yeast I cultured from Bulgarian juniper berries, and a small Duvel bottle culture.

I canít decide which Iím more excited about, the "real beer" or the "sour small beer."

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