Home made (beer) porn

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Joined
May 3, 2013
Messages
15,929
Location
Florence, SC
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.
 
Joined
Apr 11, 2013
Messages
5,643
Location
MD
Made a tap handle for my local bottle shop's tasting room.

Wood in the milling machine:


Freshly Cut:


Painted Tree:


Cutting out logo:


First stain and logo cut out:


Finished staining:


Applying protective coating:


Finished:
Free beer? :)

Just kidding. Nice work!
 
Joined
Sep 27, 2013
Messages
7,613
Location
Houston, Texas
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.
 
Joined
Aug 5, 2013
Messages
7,978

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.
 
Joined
Apr 22, 2013
Messages
4,897
Location
San Diego, CA

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.
 
Joined
Apr 10, 2013
Messages
2,473
Location
Virginia


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...
 
Joined
Apr 11, 2013
Messages
5,643
Location
MD


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!
 
Joined
Oct 29, 2013
Messages
9,231
Location
NOR★CAL
Made a tap handle for my local bottle shop's tasting room.

Wood in the milling machine:


Freshly Cut:


Painted Tree:


Cutting out logo:


First stain and logo cut out:


Finished staining:


Applying protective coating:


Finished:
wow this is really awesome, I think you should paint in the lettering though, maybe black.
 
Joined
Aug 5, 2013
Messages
7,978
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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