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nanobrew1

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Why can just the professionals have all the fun? Why can't there be a place for us to show off our home made talents.

Post pictures of finished beer pours, fermenting beer, brewing process, equipment, and recent projects.
 
I will start this off with a nice grainy basement picture

here are my sours:

TerlE0d.jpg


Bottom left: Lambic - brewed solely on a starter made from Canitllon Iris yeast
Middle bottom: Brett Pale ale (made with Orval and Sanctification dregs), will be getting 9 lbs of Masumoto Peaches
Right: Berliner Weiss with 6lbs of Masumoto Nectarines
Top Left (small gallon growler): Soured Saison with 2lbs apricots
Top Right: Berliner Weiss (same batch as other BW) with 2lbs of Guava from a friend's tree (will add more), 1.5lbs of Passion Fruit (will add more), and 3lbs of Mangos
 
I will start this off with a nice grainy basement picture

here are my sours:

TerlE0d.jpg


Bottom left: Lambic - brewed solely on a starter made from Canitllon Iris yeast
Middle bottom: Brett Pale ale (made with Orval and Sanctification dregs), will be getting 9 lbs of Masumoto Peaches
Right: Berliner Weiss with 6lbs of Masumoto Nectarines
Top Left (small gallon growler): Soured Saison with 2lbs apricots
Top Right: Berliner Weiss (same batch as other BW) with 2lbs of Guava from a friend's tree (will add more), 1.5lbs of Passion Fruit (will add more), and 3lbs of Mangos


ISO
 
I will start this off with a nice grainy basement picture

here are my sours:

TerlE0d.jpg


Bottom left: Lambic - brewed solely on a starter made from Canitllon Iris yeast
Middle bottom: Brett Pale ale (made with Orval and Sanctification dregs), will be getting 9 lbs of Masumoto Peaches
Right: Berliner Weiss with 6lbs of Masumoto Nectarines
Top Left (small gallon growler): Soured Saison with 2lbs apricots
Top Right: Berliner Weiss (same batch as other BW) with 2lbs of Guava from a friend's tree (will add more), 1.5lbs of Passion Fruit (will add more), and 3lbs of Mangos

Exposed pellicle: NSFW. Reported.
 
So my bothers hobby is woodworking. Here is a picture of me while he teaches me how to make my own mash paddle. The next day I ran him thorough a brew session. It was a great weekend.

l7Opxpf.jpg


that is awesome. I made my own mash paddle, but took a cheap and easy route. I took a pizza peel, cut down the sides then cut a design out.

Yv3rv.jpg
 
The other day I decided to see how my sours had been doing
10463414175_180316661b_b.jpg

Left to Right
Halvtreds, two in the middle are from Split Batch Sour Red and the one on the end is Petite Framboise d'Ete

Halvtreds is 18 months old sour lager with nectarines and peaches. I'll probably keg it this weekend to test it at temperature and carbonation but it might get a fresh addition on fruit.

Both split batches could also be packaged but I want to brew a beer to go on top of the yeast/bug cake
 
The other day I decided to see how my sours had been doing
10463414175_180316661b_b.jpg

Left to Right
Halvtreds, two in the middle are from Split Batch Sour Red and the one on the end is Petite Framboise d'Ete

Halvtreds is 18 months old sour lager with nectarines and peaches. I'll probably keg it this weekend to test it at temperature and carbonation but it might get a fresh addition on fruit.

Both split batches could also be packaged but I want to brew a beer to go on top of the yeast/bug cake

No reason not to save the trub in a jar to repitch. Even with wild beers, adding fresh wort to all the crap in the bottom is way overpitching.
 
Wow this thread is already hhhhhnnnnngggggg as ****.

Here's some contributions:

1. Mashing/pasteurizing blueberries (what a delicious smell that creates), then racking a saison over them:





2. The army of homebrews fermenting away in my buddy John's garage bathroom:





3. Few brewing sights are as pretty as a beautiful swirl on a stout just before boiling:



4. Some of my brewing friends still fly sparge. I don't judge them too harshly. ;)



5. Our usual brewing area:



6. Chickens are a common visitor to our brew days:

395037_10100685473976566_855328844_n.jpg
 
Wow this thread is already hhhhhnnnnngggggg as ****.

Here's some contributions:

1. Mashing/pasteurizing blueberries (what a delicious smell that creates), then racking a saison over them:





2. The army of homebrews fermenting away in my buddy John's garage bathroom:





3. Few brewing sights are as pretty as a beautiful swirl on a stout just before boiling:



4. Some of my brewing friends still fly sparge. I don't judge them too harshly. ;)



5. Our usual brewing area:



6. Chickens are a common visitor to our brew days:

395037_10100685473976566_855328844_n.jpg

Looks like lots of fun. Great pictures!!
 
Two of my best homebrews.

Prairie Fire, a citra saison that was racked onto mangoes and habanero peppers:



Vanilla Sky, an imperial stout aged on bourbon-soaked oak chips and vanilla beans:


congrats, sounds like a great combo of ingredients and flavors. how do you think they turned out?
 
congrats, sounds like a great combo of ingredients and flavors. how do you think they turned out?

Prairie Fire is really good, but I know that some improvements can be made. The base beer was a bit too strong, so I'm going to dial back the malt bill and probably simplify it. I used Wyeast 3711 French saison yeast and I'll probably try that again. Roughly the same amount of mangoes (7lbs), and dial back the number of habaneros, probably down to one.

Vanilla Sky had an interesting life span. The base beer was brewed in late March, and the oak chips soaked in Evan Williams Black Label for about a week (don't completely recall and don't have my notebook with me), then the vanilla beans were added, and the whole thing was added to the secondary a few days later. Kegged it a week or so after that, and initially it had a pretty strong vanilla flavor but one that came off as a bit artificial, almost like extract had been used. Obviously this was a bit disappointing, but as it aged in the keg the sharp vanilla flavors faded down and everything became more well-integrated into the beer. A stout brewed one week earlier and aged on bourbon-soaked oak chips and coffee beans had hit its prime more quickly (it was good right out of the gate) and the consensus was it was the superior beer of the two. And then something changed, and the vanilla version became the better one. I entered it in a contest in September, almost a half-year from the day it was brewed, and it took 2nd place. I've brewed up a similar beer (this time using both coffee and vanilla beans) and like the two that came before it, it's getting better as it sits in the keg and matures.
 
Made a tap handle for my local bottle shop's tasting room.

Wood in the milling machine:
pbusFRW.jpg


Freshly Cut:
llRR8KK.jpg


Painted Tree:
R1Dx3qZ.jpg


Cutting out logo:
9ZcvSnl.jpg


First stain and logo cut out:
vbco045.jpg


Finished staining:
nGj8UJL.jpg


Applying protective coating:
65ientj.jpg


Finished:
UwTEcbW.jpg
Free beer? :)

Just kidding. Nice work!
 
Two of my best homebrews.

Prairie Fire, a citra saison that was racked onto mangoes and habanero peppers:



Vanilla Sky, an imperial stout aged on bourbon-soaked oak chips and vanilla beans:

Do you bottle or keg only? I would kill for a bottle of either of those. Someone from TX should invite SeaSparrow from BA to here. He's a mad homebrewer. Does some crazy-ass good barrel-aging. I remember his BA chocolate whiskey vanilla (whatever the hell he called it) stout being so good as to go toe-to-toe with BCBS, black note, KBS, etc. A wonderful example of how a homebrewer does a beer better than most breweries.
 
null_zpsc6a4b108.jpg

All funky stuff. Ned, Rod, and Todd Flanders are all wlp 665. Ned got some dregs from hb with c&c lafolie dregs and his boys need some help as well. 2 lamebics with 1 ECY01 and 1 ECY20. 2 big browns with ECY02, Wild quad with figs, monster bíere de Noel with lacto and ecy04 that just got snr10 dregs, and bky iris Brett beer with assorted dregs.
 
null_zpsc6a4b108.jpg

All funky stuff. Ned, Rod, and Todd Flanders are all wlp 665. Ned got some dregs from hb with c&c lafolie dregs and his boys need some help as well. 2 lamebics with 1 ECY01 and 1 ECY20. 2 big browns with ECY02, Wild quad with figs, monster bíere de Noel with lacto and ecy04 that just got snr10 dregs, and bky iris Brett beer with assorted dregs.


How do the better bottles hold up (or rather the beer in them) for long term aging. I have always been warned that those will lead to too much oxygen and then too much vinegar taste. I only have one better bottle so I just use it for non-sours, but if others say they work fine then I will probably grab some more for sours.
 
10928680496_aa8ee72954.jpg


my blending/bottling session last weekend.
maroon wax is 9.2% english barleywine
green wax is a 9.6% blend (74% eng barleywine, 13% 2 year old oaked imp stout, 13% 1 year old oaked american strong)

and for the first time in over a year all of my carboys are empty...
 
10928680496_aa8ee72954.jpg


my blending/bottling session last weekend.
maroon wax is 9.2% english barleywine
green wax is a 9.6% blend (74% eng barleywine, 13% 2 year old oaked imp stout, 13% 1 year old oaked american strong)

and for the first time in over a year all of my carboys are empty...
Those came out great!
 
Made a tap handle for my local bottle shop's tasting room.

Wood in the milling machine:
pbusFRW.jpg


Freshly Cut:
llRR8KK.jpg


Painted Tree:
R1Dx3qZ.jpg


Cutting out logo:
9ZcvSnl.jpg


First stain and logo cut out:
vbco045.jpg


Finished staining:
nGj8UJL.jpg


Applying protective coating:
65ientj.jpg


Finished:
UwTEcbW.jpg
wow this is really awesome, I think you should paint in the lettering though, maybe black.
 
How do the better bottles hold up (or rather the beer in them) for long term aging. I have always been warned that those will lead to too much oxygen and then too much vinegar taste. I only have one better bottle so I just use it for non-sours, but if others say they work fine then I will probably grab some more for sours.

Here's some sciencey stuff from their web page. Short version is that there is more oxygen diffusion from air lock and stopper than the better bottle. I consider better bottles the same as glass for long term aging.
 

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