What are you drinking tonight 2020.

[Leon103]

Followed up by a lovely Belgian Pale by @dave_77
Cracking beer Dave. I haven't had a Belgian in a long time and I am really enjoying this. Thanks pal

 

[Pennine]

This time. No distractions. Brown Ale!

(and a load of plumbing!)

View attachment 35982

that is the cleanest and most orderly set up I have ever seen. nice job.

 

[Hazelwood Brewery]

that is the cleanest and most orderly set up I have ever seen. nice job.

Thanks! Mind you, it’s new. See what it’s like in six months

 

[dave_77]

Followed up by a lovely Belgian Pale by @dave_77
Cracking beer Dave. I haven't had a Belgian in a long time and I am really enjoying this. Thanks pal

Cheers mate, glad it's going down well

 

[Leon103]

Cheers mate, glad it's going down well

Really good and making me think about brewing a Belgian beer again, it's been too long .

 

[dave_77]

Started the night with the version of my Belgian Pale that had been bottled with Brett. I'm being I'm impatient and it's only been a month, maybe slightly different from the non Brett version but no major change. Christmas day be next sample I think.

Followed up by my American Amber

 

[StoutWolf]

Main course wasn't to my taste and took a bit of finishing...
Need a dessert that I know won't disappoint.

 

[Leon103]

Next up is this lovely little pale ale from LHG.

 

[marshbrewer]

Next up this Steam Brew Session IPA. On closer inspection, this is a craft-a-like beer produced for Lidl, no idea who by. Slightly hazy. A bit less hop aroma than the last one. Again, perfectly drinkable. I think I slightly prefer this one. No idea on hops. Something new worldy, slightly tropical.

 

[Hazelwood Brewery]

Maybe finishing with a sweet stout.

 

[dave_77]

Really good and making me think about brewing a Belgian beer again, it's been too long .

Do it

 

[Fuzzy Growler]

They do look the part - very seasonal!

I think it's time for that beer swap

 

[Hazelwood Brewery]

I think it's time for that beer swap ☺

What did you have in mind?

 

[Fuzzy Growler]

What did you have in mind?

I only have the raspberry Berliner weisse and juicy session at the mo.... But will have a stronger version of the juicy next week

 

[Hazelwood Brewery]

I only have the raspberry Berliner weisse and juicy session at the mo.... But will have a stronger version of the juicy next week

I’m happy with all What’s your preference?

 

[BridgeBrew]

Cooper's Irish stout. With an addition of 250g of cold steeped chocolate malt. FABULOUS

 

[marshbrewer]

Next - this.

Unfiltered. Columbus and Chinook. Hazy, bitter, not overly fragrant. Best one so far.

 

[Rodcx500z]

Being an old synic I would say it was water.

I agree Chippy water

 

[DavidDetroit]

Same beer, different day. I'm okay with that since I'm getting a great price and I love RIS.
Got some spices in the mail from a place called Penzeys. Of note is their Spanish Smoked Paprika (WOW) and a blend of spices called Mural of Flavors (my wife swears by it).
In any case, I was just shoring up my spices by keeping them fresh and filling in the gaps since I'm going to make a KFC clone (no, it's not a chicken-flavored stout) soon-ish. I'll be putting in exactly eleven herbs and spices. I'll use boneless dark meat since dark meat is easily my favorite. The only question is whether to just brine it first or use a buttermilk/egg batter. Leaning toward using a brine by about 70/30.
There are people that will pressure-fry the chicken at home like KFC does in their stores. I didn't see any of that proper equipment for less than $1K that I would trust so, no thanks--I'll keep my house just the way it is.

 

[Clint]

Same beer, different day. I'm okay with that since I'm getting a great price and I love RIS.
Got some spices in the mail from a place called Penzeys. Of note is their Spanish Smoked Paprika (WOW) and a blend of spices called Mural of Flavors (my wife swears by it).
In any case, I was just shoring up my spices by keeping them fresh and filling in the gaps since I'm going to make a KFC clone (no, it's not a chicken-flavored stout) soon-ish. I'll be putting in exactly eleven herbs and spices. I'll use boneless dark meat since dark meat is easily my favorite. The only question is whether to just brine it first or use a buttermilk/egg batter. Leaning toward using a brine by about 70/30.
There are people that will pressure-fry the chicken at home like KFC does in their stores. I didn't see any of that proper equipment for less than $1K that I would trust so, no thanks--I'll keep my house just the way it is.
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Dave,when you make the KFC put a post up of your recipe and method please.