Results 1,651 to 1,675 of 1879
Thread: Home Brew Maggots
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06-25-2017, 09:14 AM #1651
Brew day Solsun clone of a Belgian Wit done with Saison yeast. Gonna hit it later with lemon juice to give it a shandy twist.
watch out for snakes
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06-25-2017, 09:58 AM #1652
Beauty of a day for brewing here in Vermont. 2x BIAB today with an IPA and a Saison on board.
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07-06-2017, 12:10 PM #1653
Almost got me one of those double burner units.
Rapscallion in the keg and carbup for party on 29th, Shandy saison may even be rady by then.watch out for snakes
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07-06-2017, 12:16 PM #1654
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07-06-2017, 12:24 PM #1655
It was years ago, my concern was if it would be strong enough to support two heavy duty pots full of liquid at the same time.
Ended up with purpose built single burner units which I still have but get no use since I moved on to the brew stand.watch out for snakes
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07-14-2017, 06:39 AM #1656
Summer saison shandy is slowly summiting.
watch out for snakes
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07-15-2017, 08:56 PM #1657
Sometimes a 3 way bag squeeze is the only way to get all the juices out.
Great brew club day at a local USFS recreation area.
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07-16-2017, 10:39 AM #1658
Lol, that's what she said.
watch out for snakes
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07-19-2017, 08:53 PM #1659
HB dry hopped Saison
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07-21-2017, 05:52 AM #1660
My saison is really taking its time fermenting.
Buddy of mine who has a meadery wants to do something sour. I suggested he start will a braggart but using the kettle sour method.watch out for snakes
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07-26-2017, 06:22 PM #1661
Heading out soon for the Belgian tasting event on Saturday. Really stoked, the Rapscallian clone is ready and the Shandy saison should be almost carbed.
watch out for snakes
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07-27-2017, 02:46 PM #1662
German Lager in a sweaty glass.
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07-27-2017, 02:53 PM #1663Registered User
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Brewing an Oatmeal milk porter with cocoa nibs. Rich and creamy dessert beer, especially after it's aged in a barrel and put on nitro.
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07-27-2017, 03:35 PM #1664
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07-27-2017, 03:50 PM #1665Registered User
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- Oct 2007
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07-27-2017, 06:55 PM #1666
Lot 4
watch out for snakes
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07-28-2017, 01:46 AM #1667
https://www.tetongravity.com/forums/...d.php?t=303188
Alpental. You're welcome to join.
Mostly that would like a good beer and I'm trying to mooch a pour. I ought to start making a barleywine in the next few weeks so it'll be ready at a good time
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07-28-2017, 06:43 AM #1668Registered User
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- Oct 2007
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07-28-2017, 06:46 AM #1669
that's not as fun as bringing them yourself
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07-28-2017, 07:00 AM #1670
BBI needs it's own brew.
watch out for snakes
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07-28-2017, 07:05 AM #1671Registered User
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- Oct 2007
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08-03-2017, 07:20 AM #1672
Belgians on the Dryfork was a great success! My Rapscailian clone and shandy saison were big hits.
Many Belgian beers were consumed along with awesome food. I brought 4 lbs of bacon in addition to the home brew.
Last edited by scottyb; 08-03-2017 at 07:38 AM.
watch out for snakes
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08-03-2017, 07:26 AM #1673
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08-14-2017, 12:45 PM #1674
For NEIPAs, what is the best way to avoid major hop burn besides letting the beer condition for an extra week few weeks? I had a DIPA recently that was double dry hopped and canned 15 days after the brew day that had zero hop burn. Awesome beer and some of that likely came from being super fresh. It easily had 2x the amount of hops per bbl that I'm brewing with yet my beer needs at least 3-5 weeks after brew day to mellow (I dry hop at 1.020 and then again 4 days after that). Maybe the brewery is adding something else here (lactose?) to take the edge off the hop burn?
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08-14-2017, 08:32 PM #1675Registered User
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- Apr 2013
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- Denver
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- 98
What brewery? Could be centrifuged to remove hop matter and yeast. On the homebrew level, you can rig up your keg to pull from the top with a float and some hose instead of the dip tube. Haven't tried it yet but I feel the same way about my neipas with the burn and am planning on trying it at some point.
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