What are you drinking tonight 2022?

[Alastair70]

It’s a good brew. I like hoppy and I like malty so for me they’re all good!

Good luck with the decoction, make sure it’s thick and give it a good walloping after a gentle start. Let us know how you get on with it.

I’ll take plenty of the photos, it’s really an excuse for a dry run ahead of the next Märzen brew.

 

[531Man]

As I said, old stock needs drinking or draining.
This Polski Pils BBE 21.11.'21.
Still standing, not exciting.
That's the beer, not me.
The background is my overalls have a few seams nead repairing.
I do a mean machine seam.

 

[ChrisR73]

Some generic weak lager by the beach in Costa Calma, Fuetoventura.
No complaint, it’s cold and wet.
Setting off to find a local bar thats got football on now though.

 

[Cheshire Cat]

A pint of my French Saison, great carbonation not usual for me.

 

[Cheshire Cat]

Off to watch England vs Germany . I watch the matches in 1966, 1970, 1972, 1990, 1996, 2001 and 2021. Still gutted by the 1970 game.

 

[Oneflewover]

This is the recipe for this one. I was a little surprised by the score as I had had good feedback from a few people but you never know how it's gonna come across in a flight of beers so part of me is not surprised
https://share.brewfather.app/VbJJPnOzZWn2AZ

I liked it plenty, and it was the only entry to the April lager comp that I asked for the recipe for, despite your other beer (and obviously other entries) scoring higher.

 

[SMP Brewery]

Off to watch England vs Germany . I watch the matches in 1966, 1970, 1972, 1990, 1996, 2001 and 2021. Still gutted by the 1970 game.

And total respect from the Germans, not murmur during our National Anthem

 

[531Man]

Nahh,
Down the sink.
Life's too short to drink poor beer.
Next up - Zinn Bir,

That's better,
Maybe the strength of the beer helps preserve it better. This is 5.8%, the Pils was only 4.1%.

 

[ChrisR73]

Now this is more like it…

 

[Cheshire Cat]

My Tokyo lager

 

[dave_77]

On to another Duration pale ale. Had this before, very refreshing pale.

 

[SMP Brewery]

Giving the Italian Pilsner a try after a week in the keg. Not bad but the clarity is as dull as the football

 

[Clint]

If it stops raining I shall make either a tea or coffee on my stove...out fishing again.

 

[Nottsbeer]

A very young (4 days in the bottle) Exmoor Gold. Already a very nice, easy to drink beer.

 

[Cheshire Cat]

My Leffe Blonde clone

 

[dave_77]

Duration Altbier, this one has a little Rye too so it has a malty spice to it..

 

[foxy]

Good question..one was easier to read than the other. Happy to share.as I like the style and would like to brew again to improve on it. What are your thoughts @foxy and @Alastair70 ?

Seems the tart sour flavour could be from lactic acid, have you brewed any sours and used the same fermenter? Astringency if it is barely there it doesn't lose many points and the 'estery' would come from the yeast. Was your fermentation to high? That could cover the estery and tart flavours. For me I would have gone for a liquid strain, not the dry yeast and keep the fermenting temperature low.

 

[Pennine]

Belgian dubbel is almost carbed up, this is quite good reminds me a bit of Chimay even though I ended up using T58.

 

[Donegal john]

Best of a bad bunch in Dublin airport after a longggggggg day. Left the house at 10pm and drove 3.5 hrs and queued for ever in bag drop and security. Waiting on a 6am flight now so these will help me sleep.

 

[dave_77]

Seems the tart sour flavour could be from lactic acid, have you brewed any sours and used the same fermenter? Astringency if it is barely there it doesn't lose many points and the 'estery' would come from the yeast. Was your fermentation to high? That could cover the estery and tart flavours. For me I would have gone for a liquid strain, not the dry yeast and keep the fermenting temperature low.

The temp started at 14c for first 24 hours and then up to 15c. It stayed at this level until it was 85-90% done then ramped up to 20c over the final days. It was at the lower end of the Kolsch/common yeast
Might give wyeast German ale a go next time see if that makes a positive difference. Never brewed a sour beer before, and I have a separate all-rounder that I use for any diasaticus or non clean yeast strains .
I used the dry version as the specs suggested it was high flocculation and seemed to have a higher attenuation spec compared to German ale but maybe the liquid German ale might give it a smoother fermentation