2604 replies to this topic

[pkrone]

Looks really good.  

[LeftyMPfrmDE]

Just tapped this last night while brewing: a 4.2% hoppy session ale: 50/50 two row/marris otter base, and a dash of Caramel 40 for color, and some oats for mouthfeel (5%of the grist). first time using oats for a session beer; and I'll tell ya, it's what's been missing for my low ABV beers- in the past, they were good; just too thin in body. FWH was Nugget, Citra and Mosaic in the whirlpool and Bio-transformation additions. This beer won't last too long. 

 

Edited by LeftyMPfrmDE, 19 November 2018 - 09:43 AM.

[positiveContact]

same dark lager with no backlighting and some nice over the top head:

 

[neddles]

Sexy

[HVB]

Citra/Amarillo Wheat APA.  Really happy with how this came out. Few tweaks for next time but a keeper.

 

[positiveContact]

I've made many a drez APA that looked like that.  making me thirsty!

[neddles]

Gorgeous beer drez. Drool.

[LeftyMPfrmDE]

was doing some prep work for tomorrow's brew club meeting. Just tapped this: English Mild; 3.2% with the "faux" nitro stout faucet. bready and simple; and i could throw down 2 or 3 without worrying about waking up with a headache before work tonight. 

[HVB]

Looks nice.  A mild like that is on my short list.  Something with lots of flavor but little abv.

[pkrone]

Yeah, that looks great.  

[LeftyMPfrmDE]

I *may* or *may not* have made an eisbock, that was "concentrated" via cold temperature. on a whim, during the keg to keg transfer, i had about a gallon of what looked like fine snow in the keg; let it thaw, and put some CO2 on it, just to see what it would taste like. Turns out, its very malty sweet, not cloying, no hop notes. drinks like an old school root beer.

Edited by LeftyMPfrmDE, 04 December 2018 - 08:14 AM.

[positiveContact]

Wait, aren't you supposed to skim off Frozen stuff and leave the liquid behind? If we can't discuss this here my apologies.

[LeftyMPfrmDE]

Wait, aren't you supposed to skim off Frozen stuff and leave the liquid behind? If we can't discuss this here my apologies.

None to worry. I froze the beer in a keg, til it looked the consistency of a slurpee/icee. Took about 3 hrs at -10 degrees C. Then did a co2 transfer keg to keg. Figured less risk with infection/less to clean. This way, all the stuff that didn't freeze was pushed thru the diptube.

Edited by LeftyMPfrmDE, 04 December 2018 - 09:07 AM.

[jayb151]

Yea, I think it's really toe-may-toe, toe-ma-toe. 

 

The ice left the beer, or the beer left the ice. Either way you're getting ice out. But I have heard about more people scooping ice out. I think the Co2 transfer can be a better process the reduce exposure to bugs/air.

[Bklmt2000]

My latest English IPA: 8% of malty, hoppy awesome. 

 

[HVB]

Making beer clear again    Hoppy Pils...RIP, the keg kicked as I was canning some of it.

 

[Big Nake]

Mmm, great looking beers guys.

[neddles]

Making beer clear again Hoppy Pils...RIP, the keg kicked as I was canning some of it.

Nice pic and nice bokeh on that lens.

[positiveContact]

Nice pic and nice bokeh on that lens.

 

look at mr. fancy photographer terms over here!

[neddles]

look at mr. fancy photographer terms over here!

Saccrification

Isomerization

Passivation

Biotransformation

Juicy