What are you drinking tonight 2022?

[Clint]

Next a Punk IPA...Brewdog freebies. Rude not to.

 

[Alastair70]

Next up, a Dunkleweizen from @Leon103. Toasty malts and noble hops balanced perfectly with clovey yeast phenols. Great brew, thank you for sharing.

 

[dave_77]

Sorry @samale . I have had your Tripel for a little while and kept putting off drinking a 10% beer
It was worth the wait...perfect great brew.
Big hiss when opening the bottle and lots of carbonation in the glass, crystal clear and looked the part with a cracking head which stayed around for the whole glass.
Subtle light banana and fruit in the aroma with a little spice.
Flavour followed similar profile. Just the right amount of bitterness to balance out some alchol sweetness. Fairly dry feel but with a little sweetness and body still. Little floral/spice from hops and subtle fruitiness from yeast I think. Good clean fermentation as not hot alcohol or astringency. Top beer

 

[Hazelwood Brewery]

Raspberry sour. It’s still all raspberry. Nice though.

 

[samale]

Sorry @samale . I have had your Tripel for a little while and kept putting off drinking a 10% beer
It was worth the wait...perfect great brew.
Big hiss when opening the bottle and lots of carbonation in the glass, crystal clear and looked the part with a cracking head which stayed around for the whole glass.
Subtle light banana and fruit in the aroma with a little spice.
Flavour followed similar profile. Just the right amount of bitterness to balance out some alchol sweetness. Fairly dry feel but with a little sweetness and body still. Little floral/spice from hops and subtle fruitiness from yeast I think. Good clean fermentation as not hot alcohol or astringency. Top beer
View attachment 61758View attachment 61759

Cheers Dave, Its a lovely beer. I have another in the fermenter that I brewed for the LAB competition in May. I will probably enter both my entries into your March competition to get some feed back. The other will be a Saison hoped with hallertau blanc

 

[Leon103]

Next up, a Dunkleweizen from @Leon103. Toasty malts and noble hops balanced perfectly with clovey yeast phenols. Great brew, thank you for sharing.
View attachment 61757

If I had the energy I would go and pour myself one, looks very good in the glass

 

[moto748]

If I had the energy I would go and pour myself one, looks very good in the glass

Don't you have staff for that?

 

[Hazelwood Brewery]

Another sour. Catnip.

 

[Applesnmore]

Evening. Muntons Old English Bitter for me tonight.

 

[moto748]

I found another Grey Sheep II. It is certainly the clearest beer I've ever produced, and probably the best.

Well, that was a while ago. It's all gone now. ☹

 

[foxy]

Not tonight but this arvo, went to a small town to have an English bitter pick up some pork pies and Cornish pasties, 11/2 hour drive pie shop shut! Went to the Royal George for a pint of draught bitter, now some sort of salon come wine and cocktail bar. Went to 3 more pubs all closed, don't open until Wednesdays. The small towns have been hit hard by COVID every pub, cafe and bakery had signs in their windows looking for staff. 20 minutes drive on the way back home stopped in my favourite pub/ brew house, brew house should be used loosely it is a brewery with canning and bottling lines. The owner was a member of the Aussie Home brewing forum some years ago before he took the punt and opened his own premises in an old coaching inn. Paid off and he will be worth a few million dollars now. So to the drink, a couple of pints of the best ESB one could wish for, and a couple of pics of the brewery.

 

[Leon103]

Don't you have staff for that?

They get Sunday off. May need to look into that....

 

[Cheshire Cat]

Would be interested in the recipe as a cherry sour is on my list

Lisa
I made a base first with
3000g Lager malt
2000g Wheat malt
200g Acid malt
20g Northern brewer @60m
20g Willamette @15m
Then split into two 10 litre batches a cherry and a raspberry.
For the cherry fermented with a half pack of Philly sour and half pack of CML Saison yeast.
Transferred the fermented wort to 2FV and added 1.7kg of frozen cherries and a small bottle of cherry essence. Left for 7 days then bottled.
ABV 6.3% and bottled 29/10/21.

 

[Tess Tickle's Brewery]

Lisa
I made a base first with
3000g Lager malt
2000g Wheat malt
200g Acid malt
20g Northern brewer @60m
20g Willamette @15m
Then split into two 10 litre batches a cherry and a raspberry.
For the cherry fermented with a half pack of Philly sour and half pack of CML Saison yeast.
Transferred the fermented wort to 2FV and added 1.7kg of frozen cherries and a small bottle of cherry essence. Left for 7 days then bottled.
ABV 6.3% and bottled 29/10/21.

Ahhhhh, that's why it's not sour. You can't mix that philly sour yeast - the other yeast will have overtaken it.

 

[Cheshire Cat]

Ahhhhh, that's why it's not sour. You can't mix that philly sour yeast - the other yeast will have overtaken it.

Yes never thought of that, the raspberry sour used the other 2 halves and was a bit more sour but not as sour as when I made it just with Philly Sour.

 

[Tess Tickle's Brewery]

Yes never thought of that, the raspberry sour used the other 2 halves and was a bit more sour but not as sour as when I made it just with Philly Sour.

The yeast makes lactic acid first and then the alcohol. So if you wanted, you could just pitch the philly, leave it a week until it's sour and then pitch the saison yeast. Or kettle sour it instead. Right faff though, I don't fancy that lol

The pitch rate makes a difference to how well it sours too. I've watched Heathy's video many times before I made mine lol

 

[Rodcx500z]

Irish red ale 15 days in, this has all the makings of a cracker

 

[Rodcx500z]

Yep will be good one this

 

[Jim Brewster]

Double Punk, ok but Punk is better

 

[Hazelwood Brewery]

English Bitter to start.