What are you drinking tonight 2021?

[samale]

Some nice beers planned time for another swap soon I have got a lighter coloured Belgian pale that will be kegged this weekend before brewing the BYO Kernel export Indian Porter clone recipe.

Sounds good
I got some of the wyeast 1214 to try as well. Maybe brew a Trappist single with that. Have you ever used Abbey malt, I was going to use it in the recipe. I thought it was like a stronger version of biscuit malt but it saying it gives some chocolate note's. Not sure now I might leave it out.

 

[lupinehorror]

tonight it's a new one for me to start off with. a new one which will be got again.

a mouth feel which lingers along with the suitably dark malty flavours. think this is also my first 'nitro' can.

 

[dad_of_jon]

Had this “in stock” for a couple of years picked it up in York at the House of the trembling madness a great little bar and bottle shop. Leffe Ritual 9% I don’t think they brew it now.

they still do, much easier to get across the river. they have a royale and a triple all around 9%. A good gateway beer to the serious stuff

 

[dad_of_jon]

View attachment 42740
A Munich Dunkel whilst cooking the barbi lunch and freezing my nuts off.

should have warmed them on the barbie chesh'

 

[RPeters]

Decent drop whilst cooking

 

[dave_77]

Sounds good
I got some of the wyeast 1214 to try as well. Maybe brew a Trappist single with that. Have you ever used Abbey malt, I was going to use it in the recipe. I thought it was like a stronger version of biscuit malt but it saying it gives some chocolate note's. Not sure now I might leave it out.

I have never used Abbey malt before, is it a similar EBC to biscuit. I have used the Belgian biscuit a number of times and does seem to add the more dry biscuit type flavours. That Abbey malt sounds sweeter/fruitier end. Sounds good for dubbel or pale.

 

[StoutWolf]

It's been a while, poured an oaked rhubarb wine from the ever so convenient bag in a box whilst cooking.

 

[samale]

I have never used Abbey malt before, is it a similar EBC to biscuit. I have used the Belgian biscuit a number of times and does seem to add the more dry biscuit type flavours. That Abbey malt sounds sweeter/fruitier end. Sounds good for dubbel or pale.

I was just doing some research on the style. I was using this as a guide
Make Your Best Trappist Single
Geterbrewed don't do biscuit but I could sub with Melanoidin malt. Wyeast 1214 I might add some crushed coriander seeds. Still a couple of weeks away, I want the Saison in the brew fridge first. It will have s quicker turnaround. I spend more time reading about the beers than it takes to make them

 

[dave_77]

I was just doing some research on the style. I was using this as a guide
Make Your Best Trappist Single
Geterbrewed don't do biscuit but I could sub with Melanoidin malt. Wyeast 1214 I might add some crushed coriander seeds. Still a couple of weeks away, I want the Saison in the brew fridge first. It will have s quicker turnaround. I spend more time reading about the beers than it takes to make them

That's the guide I used

 

[dave_77]

Second time I have got this Lager and I really enjoy it...bottles are great for homebrew too

 

[Hazelwood Brewery]

It’s time for a beer and I’m pleased to see I’m not alone. Evenin’ friends :hat:

Summer Breeze.

 

[Jim Brewster]

Took a gamble on a West End Pils.. not keen at all

 

[dave_77]

I'm pretty sure my Belgian IPA is coming to it's end.. thinking I may do another version of this with a noble hop and Mandarina B

 

[Spit]

Coopers Devils half think I brewed it with 1k LME and 500g of brewing sugar only a week out of secondary and excellent hope i can leave some to maturity.

 

[Cheshire Cat]

Munich Dunkel first one from the Corny

 

[Cheshire Cat]

I'm pretty sure my Belgian IPA is coming to it's end.. thinking I may do another version of this with a noble hop and Mandarina B
View attachment 42937

What yeast did you use. I'm making it next and not sure on an American or Belgium yeast.

 

[FirebladeAdam]

Sounds good
I got some of the wyeast 1214 to try as well. Maybe brew a Trappist single with that. Have you ever used Abbey malt, I was going to use it in the recipe. I thought it was like a stronger version of biscuit malt but it saying it gives some chocolate note's. Not sure now I might leave it out.

Talking of Wyeast1214 it's in the Saison I'm currently cracking open. It's remained cloudy but it is heavily hopped with Sorachi Ace, and will probably go clearer with a little more time. This is the first time I've used 1214 and it's sour and snappy, very distinctive!

 

[Hazelwood Brewery]

Another of the same, the first went down far too easily. Cheers!

 

[Oneflewover]

I brewed a Saison today so seems fitting to drink the last bottle of the last batch I brewed. Happy hump day, cheers!

 

[StoutWolf]

I really like these. Tried for similar flavours in my latest tweaked kit brew. Had a sample earlier, gravity is higher than I expected, but taste is encouraging. Might have to leave it longer than I thought.