Brewing With Total Confidence
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Discussion in 'Brewing Photos & Videos' started by Ozarks Mountain Brew, Mar 21, 2016.
Great looking beers!
OK, drinking the previous saison (and I actually cooked something to eat in between tastings).
Totally not comparable. Very nice, smooth, little sweetness left even though it fermented till below 1.000.
New batch is a bit rough and bitter in comparison. I know it still got to age but it is like comparing a saison (towards blonde) vs a saison (towards ipa).
I better check ibu calculations tomorrow.
Plus I've not had many saisons, but the ones I had were much drier. That gotta be the mash. Not going to change that, as I prefer mine.
Couple more bottles to the fridge. Next testing on Sunday (still weekend)
Yellowhammer Brewing Octoberfest. Kinda early in the year, but at least it was bottled this year. Another brand had a label on it stating 08042021, which I suspect means last year.
No glass as I'm traveling.
Kicked the keg of golden ale so the stout's going on tap tomorrow after a cold crash tonight. Here's the CAP pale ale
“OM NOM NOM!” “COOKIE!”
I’d wager that’s a brew from’Bama with a name that includes Yellowhammer.
Nice presentation. Beautiful pour.
I helped out the neighbor the other day and he dropped off a 12er of Alaskan Amber on my porch this morning.
Right now I have my American Amber on tap. I really like this one and have made it more times than any other.
So it was comparison night.
I am no beer judge, have no problem drinking Bush Light.
I drank a whole bunch of the Alaskan Amber when I was riding through Alaska Few years ago but I have slept since then and CRS.
Anyway, mine is better. The Alaskan (to me) seems to have a thinner, alchohol, english-e yeast taste to it.
Don't worry , I ll have no trouble working the 12re.
Better head on yours too. Spot on on colour
I'm drinking some of herms finest
More golden straw than this gives colour.
Love that pillowy head!
Had these two last night - too busy cooking to post at that time and it ended up being an early night for me.
American Wheat - (based on Herms recipe - probably too far off to be Herms brew - esp. considering the mishaps on brewday)
And my latest: Shuttz Munich Dunkel (got more of an Oktoberfest color to it imo but I think it still falls within style)
I'm having a mid-afternoon cider.
Sourdough is retarding in the fridge, just set up a lacto fermented chili experiment, so well deserved
Some Ruby Ale.
The work day is over, let the brewday begin!
Trying a sample of my End of Summer IPA
Tried my first ever German kolsch, it was the Reissdorf. Considering the distance and temp changes it tasted alright. It tasted distinctly "German"
And my Tenderfoot Stout is on tap. It finished a little high in FG, but it's balanced out by the roast barley and almost 30 IBUs. I intentionally used only roasted barley to learn about the grain, but if I did it again I would use maybe 3-5% chocolate to replace some of the roast and a small amount of high lovibond caramel malt. And increase the flaked barley up to 15-20%. I love some good data
Couple of mug shots there!
Hadn't seen or had this for ages so I grabbed a sixer! Rather disappointed to see that it is brewed in Toronto by Molson /Coors.
That one is a beauty! Haven't had it for a while
Yessir, spending the night in Huntsville.
Brewed on Clinton Ave if you're familiar with the town.