Home made (beer) porn

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Sep 29, 2013
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Springfield, MO


Quality is a little shitty, but hopefully the explanation will make up.

Lambic brewed in December 2012. Standard 60 pils/40 wheat, normal (high temp) mash profile. Fermented with wyeast lambic blend plus tilquin and rose De gambrinus dregs. Back in August of this year, after 9 months I had to taste the stuff. Great subtle acidity with tons of tropical fruit and minimal funk.

I picked up ten pounds of organic peaches, cut, froze, and eventually defrosted and added to a carboy, racking 3 of the 6 gallons of the lambic on to them. The other three are being saved for a blend of some sort- gueuze if it turns out.

Tonight was the night- I racked off the peaches into my bottling bucket. Yielded 2.25 gallons with a FG of 1.006. Added 1 gram champagne yeast and no priming sugar to the bucket. Ended up with 17 corked and caged bottles- 5 750 mL, 12 375 mL.

The sample tasted delicious. Tons of acidic tropical fruit with a huge peach presence (reminded me of Fou, but not as big) along with enough funky barnyard to balance the guava/pineapple/mango/peach flavors.

God I can't wait 2 months to sample this.
 
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Joined
Sep 29, 2013
Messages
2,567
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Springfield, MO
No pictures this time around as I am just sitting down for the first time all day, but after work and cooking the children dinner I bottled up a pretty awesome beer.

Brewed 8/31/13, a Saison with Honey adjunct fermented with Fantome (non sour) yeast strain. After primary, I pitched a massive (1 liter?) Stepped up starter of Anna and Arthur dregs. They ended up restarting fermentation, and the beer ended up at a solid 1.000 along with a massive pellicle. I tossed in some spent oak cubes I'd been soaking in chardonnay for a few months also, but more to help develop a house sour culture that can be easily transferred than anything.

I bottled with priming sugar and champagne yeast for an expected 2.3 volumes co2, low for a saison but I expect the brett may still have some more fight left in it.

Flavor from my hydro sample was incredible. It reminds me more of flora than either arthur or anna, but it has that super funky yeast driven flavor you expect from hill farmstead along with a blast of lactic acid, and a bone chilling dryness.

Great stuff, fingers crossed it can carb up in two weeks so it can go to NHC.
 
Joined
Sep 28, 2013
Messages
522
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Florida
Cranberry berliner is finally in the glass and drinking great! First try with WLP630 Berliner blend and I'm a fan. Previous Berliners I pitched lactobacillus for a couple days, then US-05. The primary yeast in this blend has some hefeweizen character and adds a nice accent.
 
Joined
Apr 10, 2013
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51
Location
Detroit
One of my favorites from our barrel filling day last month. 12% ABV imperial stout, barrel sourced from Two James in Detroit.



The beer picked up a lot of bourbon and a touch of oak super quick. Planned on letting it go for 9-12 months, but we shall see.
 
Joined
Sep 29, 2013
Messages
2,567
Location
Springfield, MO


Brewed a berliner using uncryshed pils to inoculate for the sour mash. Decided to do a split batch and age 3 gallons on blueberries. After fermentation was complete there was still a slightly off aroma from the sour mash so I ended up pitching some ECY03 (fantome saccro and brett) to help clean things up a bit and add some more complexity. Will report back in 3-6 months.
 
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