Home made (beer) porn

Discussion in 'Brewing & Beer Knowledge' started by nanobrew, Oct 23, 2013.

  1. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    You could send an email, a lot of small brewers tend to be pretty open about sharing knowledge. I've never had it but for the smoky toasted flavor I'm guessing there's a touch of smoked malt (maybe 5-10%) and probably Victory or something similar for the base.
     
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  2. This was better before I put some fresh roasted Brazilian coffee beans in the keg.
     
  3. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky


    Kegged about 10 gallons today. 100% pils mashed in the low 150s. 2 strains of Kveik pitched at 100*f. Brett and bacteria added after a week of fermentation. Kegged after a month. Added salt to both kegs and cranberry juice to one keg.

    Sample above is straight off the fermenter.
     
  4. Those look fucking delicious!
     
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  5. nanobrew

    nanobrew

    Joined:
    Apr 22, 2013
    Location:
    San Diego, CA
    A Berliner Weiss with 1.5lbs/gal fruit ( blueberries, strawberries, raspberries, and cherries). I was going for the fruit juice Berliners that are all the South Florida hype, but i am guessing because i don't kettle sour my bugs ate all the sugars. Fairly dry and tart. I like the dryness, but it is a little more tart than i would like.

    [​IMG]
     
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  6. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    They are adding way more puree/juice than that and directly to the keg.
     
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  7. nanobrew

    nanobrew

    Joined:
    Apr 22, 2013
    Location:
    San Diego, CA

    gross ;)


    I find that weird/funny, as when I make my sodas I use about 0.6lbs to 1lb per gallon and get tons of fruit. I have heard some places using like 3lbs/gallon and that just seems too absurd to me.
     
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  8. ChaQuiseman

    ChaQuiseman

    Joined:
    Jun 3, 2014
    Location:
    Chicago
    You could try halting fermentation before adding fruit next time. Cold crash, rack off of the yeast cake, dose with potassium sorbate and potassium metabisulfate. It doesn't always kill off yeast/bugs, but should deal them enough of a gut-punch to keep them from fermenting all of your fruit.
     
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  9. More Betterness

    More Betterness

    Joined:
    Apr 8, 2014
    Location:
    Orange County
    [​IMG]

    First lager attempt has turned out well beyond my expectations.. Fricken delicious Czech Pils.
     
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  10. ChaQuiseman

    ChaQuiseman

    Joined:
    Jun 3, 2014
    Location:
    Chicago
    Deets, man. We need deets. Yeast? Maltster? 100% saaz?
     
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  11. More Betterness

    More Betterness

    Joined:
    Apr 8, 2014
    Location:
    Orange County
    Weyermann Pils with just a splash of Weyermann Munich and enough acid malt to hit 5.2 pH in the mash. 100% Saaz and about 35 IBUs. WLP830 for the yeast! Water built from RO with only CaCl added, forget the actual ppm I hit though!

    1.049 OG
    1.010 FG
     
  12. YungCoolship

    YungCoolship

    Joined:
    Apr 21, 2017
    Location:
    Down on the Farm
    Apricot Gin Golden Sour

    the picture is of final sample pull, planning to bottle in 750ml corked/capped later this week



    5 gallon batch - 1.055 OG
    70% Belgian pilsner
    22% White Wheat
    4% Vienna
    4% Flaked Oats
    8 IBUs Hallertau Blanc

    TYB Melange -Primary
    NG Wild Barrel Dregs - Secondary
    15 months bulk aged
    6.5 lbs. of halved Apricots (1/2 pitted) & 1.5 oz. of Gin soaked oak cubes for last 8 weeks
    TYB184 Brett Brux added with Apricots
    1.000 FG
     
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  13. coldcrash

    coldcrash

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    Mar 20, 2014
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    Premium Supporter
  14. wuntrikpony

    wuntrikpony

    Joined:
    Jun 7, 2014
    Location:
    Raleigh, NC
    How much gin flavor/aroma are you getting?
     
  15. YungCoolship

    YungCoolship

    Joined:
    Apr 21, 2017
    Location:
    Down on the Farm
    It had a slight gin flavor on the backend that played nicely on the dryness of the beer itself. As far as aroma goes, it was completely masked by apricot and brett brux. I haven't had the finished product yet, so we'll see where this ends up after bottle conditioning.

    Here's the yield after bottling:
     
  16. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky


    3 gallons of Citra hopped Raw Ale. 100% pils @ 1040, fermented with the MTF blend pitched at 100*f and let free fall to room temp. 5 day fermentation, 1 day cold crashing, keg hopped and forced carbed. 7 total days grain to glass. I'm not really sure how shelf stable this beer would be, but damn it's drinking great. Super crackery, sour, and fruity.