What are you drinking tonight 2020.

[Jim Brewster]

In the absence of a chilling fridge, uk weather is serving up a nice serving temp of 13c.

I'm sitting outside and the beer is getting colder as I drink it, or feels like it is

 

[obscure]

Sarah Hughes Ruby mild clone, a lovely beer.

 

[ChilledGecko]

Continuing with the spoils from the Lidl raiding party I'm trying a Lost in Mosaic from another Scottish Brewery, Loch Lomond Brewery.
A very smooth New World IPA that could be necked at a fast rate but not a stand out beer for me I'm sorry to say.

...however, I do have a second tin which may warm me to it.....

 

[Hazelwood Brewery]

yep i also experience this every summer for a month of brews or so, oxidation i think takes its toll at higher temps. i also think it has something to do with the swings from hot to cold as well.

also before you dump it may be worth lagering them at colder temps for a few weeks. they will be different but maybe the change will be good. just don't expect the hops to ever come back.

and next summer focus on saison! and other various belgians. or get your AC replacement ready before hand

I’m going to get some temperature control in there. I’ve been looking at air conditioning and at glycol chillers while I figure out whether to buy something or build something. I’m tempted to build because air conditioning tends to not go below 16 and I’d like the choice.

 

[Hazelwood Brewery]

If you want a second opinion I can make some room in my schedule to try a few!


Had one on my gingery beers earlier and now having a Warsteiner. Had some cheddar with it but now it tastes like doritos.

If you want to collect it...

 

[Hazelwood Brewery]

I had the other beer not previously tried and it was OK but I don’t think it’s one I’d recommend.

 

[Tanglefoot]

After a busy day keeping the familly happy by hanging pictures and fitting shelves etc.
kicked off with a couple of my Bulldog IPA's fresh from barrel.
Now this Fullers ESB Champion Ale, was expecting it to be quite heavy at 5.9% but actually very quaffable, malty and quite hoppy.

 

[ChilledGecko]

So, finished the Loch Lomond Brewery Lost in Mosaic and I'm onto their White IPA offering.
An IPA based around Summit & Amarillo, it's dry with allegedly fruit and spice kick.
I can't find any fruit and spice but a nice drink for a warm day I'd say.
A nice drink that is more true to an original idea of an IPA

 

[The-Engineer-That-Brews]

I had the other beer not previously tried and it was OK but I don’t think it’s one I’d recommend.

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Sometimes I think they spend more time dreaming up the names and the graphics than they do on brewing the beer :-/

 

[samale]

Probably not the correct place but has anyone had any experience with London fog yeast. I have used it twice, the last being a hazy IPA. This had 300g of hops El Dorado Amarillo azacca. It looks the part but the hop taste and aroma is next to non existent. Very disappointed

 

[Jim Brewster]

This is my... blond, maybe? Half pale malt, half DME.

The numbers say it's nearly 7% but you wouldn't know it. Its alright, tastes a bit Belgian with being sweet and strong.

 

[foxbat]

Tonight's in-front-of-the-TV drinking is my SSA (Simple Summer Ale). 100% Weyermann Bohemian Pilsner malt and a big slug of Styrian Goldings (Celeia).

 

[dad_of_jon]

Where do I go after the tripple? No! (I’ve already drunk that). This is my next port of call.

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Think I might go with one of my own beers next or CC might lose his s**t!

dubble tripel.... next in sequence is a QUAD surely...

 

[DavidDetroit]

This is my 1 of 6 of HB Belgian tripels--three are conditioning and three more will be completed by next Friday--I've got all the supplies and ingredients either in the fridge or in a cool, dry place for the those additional 19L (that's the US five-gallon batch size, I believe) batches. I'm going to produce beer in a workmanlike fashion come Tuesday--Bang! Bang! Bang! Three batches and Bob's your Uncle (not sure where that's from but I know it's applicable to this situation. I'll Google what's what after I mow my lawn, my neighbors and the house that's up for sale.
I'm far too busy until Tuesday, which I consider to be a fortunate circumstance for my family and lucky to be in such a position.
In any case, dispensing with the "maudlin-ness" of comments of the current state of affairs in the US, let me present to you, the 2020 "Beer that's not bad and satisfies the person who made it, award!"
Me: "I am happy to accept this meaningless award."
PS The ABV is listed in my signature but since I'm too lazy to go look and post what it is, whatever my signature says, it is what it is.
Cheers, people.

 

[DavidDetroit]

Tonight's

That's really well done. I never focus on that professional clarity you display but it is impressive.

 

[DavidDetroit]

This was bottled at the end of May

That dense head from the bottle? Very nice, very nice. I've never come close to that with anything.
I'm experimenting with 3/4 C sugar (I know, weight by measure is more accurate but I don't care) versus 1 cup with my tripels. I've notice a significant slowdown in carbonation in my bottled beer. It's acting far more in line with the mantra "two weeks in the bottle to carbonate." Prior, with 1 C of sugar, I've been squinting after two weeks, expecting the bottle to blow up in my face--thus the change to 3/4 C.

 

[Drunkula]

The very last of the bird food beers. The cml belgian version at 204 days / 6m 22 days.

Yeah, there's some proteins in there that give some lovely lacing, right til the enddddddd.

It was good. Beers I've done with non-brewy things have actually aged quite badly but the bird food has held up very well. With the two yeasts early doors the CML Kristalweizen made it almost lagery and smashable, the belgian full of crazy flavours. After all this time the belgian has really toned down and all those early mad flavours are waning. Those flavours were too much for me at first, then I got into it and now I'm missing that they're fading. It's a genuinely nice beer but I miss the weird edgyness it had early on. You know when they completely mess up Ally Sheedy at the end of Breakfast Club? It's nowhere near as bad as that..

What? Do you think you've made her more attractive by stripping out her eyeliner and blanding her out with zombie levels of foundation and getting rid of her bassist from the Bangles hair????

So yeah, a bit like that but on the tiniest scale. It's still got lipstick put on in a moving bus that might have streaked up a cheek that makes you want to fu.... It's still good.

 

[Pennine]

Probably not the correct place but has anyone had any experience with London fog yeast. I have used it twice, the last being a hazy IPA. This had 300g of hops El Dorado Amarillo azacca. It looks the part but the hop taste and aroma is next to non existent. Very disappointed
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I haven't used the yeast before but there is no reason it should mute the hops like that. did you dry hop with 300g or use some in the boil too?

you could have Corona, like Hazelwood and his dissapointing beers? otherwise maybe a warm weather issue, do you have temp control?

there was that study about dry hopping at cold crash temps, I was thinking about trying that out when I get a little room in the kegerator with a recent batch. might be worth looking into.

 

[Hazelwood Brewery]

dubble tripel.... next in sequence is a QUAD surely...

I’d already had the quad.

 

[samale]

I haven't used the yeast before but there is no reason it should mute the hops like that. did you dry hop with 300g or use some in the boil too?

you could have Corona, like Hazelwood and his dissapointing beers? otherwise maybe a warm weather issue, do you have temp control?

there was that study about dry hopping at cold crash temps, I was thinking about trying that out when I get a little room in the kegerator with a recent batch. might be worth looking into.

I used 150g very late & hopstand plus 150g dry hop.