Show us your Homebrew!

Discussion in 'Brewing Photos & Videos' started by Yooper, Apr 21, 2018.

  1. N0mad

    N0mad Well-Known Member

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    Citrus Orange Wit... One of the best beers I've ever drank commercial or otherwise... Credit David Heath of Grainfather for the recipe
    citrus-orange-wit.jpg
     
  2. BOB357

    BOB357 Well-Known Member

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    My East Slope IPA, heavy onlate additions and dry hopping with Cascade, Centennial and Chinook East Slope IPA.jpg .
     
  3. Head First

    Head First Well-Known Member

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    I like the late additions with the C's.
     
  4. BOB357

    BOB357 Well-Known Member

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    I may be old fashioned, but gotta have them C hops in my APAs and IPAs. Tried some of the newer hops, but keep coming back to the classics.
     
  5. N0mad

    N0mad Well-Known Member

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    YO-3 Hoegaarden
     

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  6. N0mad

    N0mad Well-Known Member

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    Bottled and Labeled
     

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  7. N0mad

    N0mad Well-Known Member

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    It's been a few more weeks how did that Hefeweizen turn out?
     
  8. thunderwagn

    thunderwagn Well-Known Member

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    I agree. I never tire of the C's. I've got my 1st round of cascades and chinook dried. Thinking about popping a top on a keg and heaping in a few oz's.
     
  9. BOB357

    BOB357 Well-Known Member

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    Amen Brother!
     
  10. N0mad

    N0mad Well-Known Member

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    Lemon Drop Saison brewed back on May 5th 7.8% ABV, 15 days in the fermenter, 3 weeks bulk conditioned @45°, 8 weeks bottled conditioned. Purchased the ingredients locally at the LHBS based on the recipe in the link. Put this one in the fridge a few days ago to check progress... it taste as good as it looks... very complex flavor profile with aggressive carbonation
     
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  11. Nosybear

    Nosybear Well-Known Member

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    upload_2018-8-7_20-37-31.png

    Kentucky Common getting ready for GABF.
     
  12. Blackmuse

    Blackmuse Well-Known Member

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    Not good in my opinion. Tart. Others have liked it but I dont care for it. Next time will be with a different yeast and I will probably just keg it.
     
  13. Blackmuse

    Blackmuse Well-Known Member

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    Everything else I have made has come out great. Wedding party demolished my Marzen and blonde ale! But hefeweizen continues to elude me! It is maddening! Lol
     
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  14. N0mad

    N0mad Well-Known Member

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    #94 N0mad, Aug 8, 2018
    Last edited: Aug 9, 2018
    I am only set up to do BIAB 10 liters at a time I always keg 5 liters (1.75 gal keg) and bottle 5 liters to share with friends... The bottled beers always taste better to me, cleaner and more subtle flavors...

    I did a Weihenstephaner Clone first week of May that I put together based on this article Hefe Weissbier, Bavarian Style @ BA for a small family reunion... I kegged all 10 liters for serving convenience... Two weeks in the fermenter @ 66° - 70°, one week CC @50° and two weeks on CO2 @ 12 PSI before I even tasted it... It came out exactly as I had hoped but I think next time I will ramp up the temp higher to get more banana... the head was creamy and frothy I think the mash schedule played a direct role in this... my brother in law who only drinks Bud Light thought it was great... I would like to have had some in a bottle to see where it is now...

    For 5 liters (14-15 12oz bottles) I use 35 - 45 grams of table sugar (depends on the style) with ¼ cup of distilled water boiled for 5 min... I put a liquid out ball lock fitting on my bottling wand then fill my 1.75 gal keg with the sugar water and 5 liters of beer... purge the keg then crank my regulator down to about 1 pound and bottle away... after I'm done I'll run a little PBW through the hole thing to clean it up...
     
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  15. thunderwagn

    thunderwagn Well-Known Member

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    Same here. Hefe has got to be one of the hardest to actually nail down...correctly anyways. I've given up completely on the Wlp strains. I get too much pineapple/pear/citrus type flavors no matter what I do. None have been bad or undrinkable and everyone else has loved them, but I can tell. Haha. Agreed on the maddening!
     
  16. Nosybear

    Nosybear Well-Known Member

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    Hefeweizen is a difficult one. I finally got a good one by fermenting very cold. Screw the underpitch nonsense, ferment it in the low '60's and let it throw clove flavor. Much tastier and less transient - Hefeweizen is not a long-lived beer - than the upper end and its banana/bubblegum flavors.
     
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  17. thunderwagn

    thunderwagn Well-Known Member

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    I'd have to agree with you. I do find them much better fermented cold. At least for my tastes.
    Hey @Nosybear do you use Inland much? I've yet to try it out, but interested in giving a local yeast producer a shot.
     
  18. Nosybear

    Nosybear Well-Known Member

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    I've used their American Ale blend and their Saison blend, both to good effect. I like the no-starter aspect. All I've heard about them has been good and at 200 billion cells per bottle, saves me a bunch of DME doing starters. My only problem is their selection is pretty limited.
     
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  19. Blackmuse

    Blackmuse Well-Known Member

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    Good to know that I am at least not the only one who finds them tough... lol
     
  20. I_playdrums

    I_playdrums Well-Known Member

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    #100 I_playdrums, Aug 11, 2018
    Last edited: Aug 12, 2018
    Message_1533847348235.jpg
    Raspberry Wheat
     
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