Whats In The Glass

[tugger]

This ones a basic porter with saaz and Brooklyn, heavy late and dry hops.
Fermented with a Belgian ale yeast at 20c.
It's very complex, banana on the nose with pepper on the palate and then hop burps. I like it.

 

[waggastew]

Not the sponsors beer, Jamil's Evil Twin clone

 

[madpierre06]

Lovely little Belgian Porter from our friend, Lord Raja. Nice light easy drinking porter with what is al;l I can describe is a subtle Belgian thread through it. Very different, very delicious.

 

[Lord Raja Goomba I]

Lovely little Belgian Porter from our friend, Lord Raja. Nice light easy drinking porter with what is al;l I can describe is a subtle Belgian thread through it. Very different, very delicious.

I didn't realise I gave you the 2nd last bottle. It was really average for the first 2 months and then came nice and surpassed the EP version.

Lallemand Abbaye yeast. Considering I pushed it to 25 degrees, I expected more from the yeast. Likely the last time I use that yeast, Belle Saison or T58 pushed hard would give it the oomph needed.

 

[madpierre06]

I didn't realise I gave you the 2nd last bottle. It was really average for the first 2 months and then came nice and surpassed the EP version.

Lallemand Abbaye yeast. Considering I pushed it to 25 degrees, I expected more from the yeast. Likely the last time I use that yeast, Belle Saison or T58 pushed hard would give it the oomph needed.

Mate, to be honest, it was lovely as is, maybe a nice base to use for a abaltic porter which it probably motre closely resembled. Likewise, would habe been just as delicious with a bigger belt to it.

 

[Lodan]

Not the best photo of my dark Belgian strong but the point to this photo is explaining how much I enjoy seeing everyone's beer photos!
Keep it up! :icon_cheers: :icon_cheers: :icon_cheers:

 

[Matplat]

Lallemand Abbaye yeast. Considering I pushed it to 25 degrees, I expected more from the yeast. Likely the last time I use that yeast, Belle Saison or T58 pushed hard would give it the oomph needed.

My vote goes to T58... great yeast.

 

[TheWiggman]

Not the best photo of my dark Belgian strong :icon_cheers: :icon_cheers: :icon_cheers:

Agreed

 

[mofox1]

Any time ESB

Based on Jamil's BCS recipe, but a touch drier. And at 4.3% I could probably go another.

 

[VP Brewing]

Any time ESB

Based on Jamil's BCS recipe, but a touch drier. And at 4.3% I could probably go another.

1468647695285.jpg

One glass of clarity right there.

 

[Rocker1986]

I had a glass or two of my latest red ale during today's brew day, this one was the original recipe tweaked slightly - a tad less black malt just to lighten the colour a bit. And fermented with 1469 yeast which I think is a perfect fit for this recipe. It's nicely balanced with neither the malt nor the hops overpowering it, but both equally noticeable. Nice dry-ish finish too. 4.2% out of the keg. Hard to leave it alone!

 

[cliffo]

Kolsch.

Kegged a few weeks ago and tapped last night.

 

[nosco]

I have a Sheldon moment every time I see bubbles on the side of the glass like that

 

[mofox1]

Aaaah! Exactly

 

[Mr B]

Kolsch.

Kegged a few weeks ago and tapped last night.

IMG_20160715_204510.jpg

Egad!

A sultry Kolsch by night.

Well played good sir, well played.

A great lookin glass, beer, photo.

 

[barls]

a nice glass of ordinary bitter.

 

[Fraser's BRB]

This is the (somewhat contentious) American Brown I brewed a few weeks ago. There were questions around the 30% crystal bill when I posted the recipe in "what are you brewing".

Well, although it's been a long time since I last tried a commercial example of an American Brown, I have to say that this one has turned out to be delicious. There is no noticeable astringency to the beer, it's got a big malty base but it's balanced out really nicely by the cascade hops with the late and dry additions giving it a great citrus flavour and aroma to balance out the maltiness. Will brew again.

 

[mofox1]

Amber Euro Lager. Couple weeks at 3°C on yeast after terminal, kegged a few days ago.

Man, I missed that lager stink! Wish I knew how to describe it... wife says green banana. Maybe it could do with another month in the keg.

If it does, well... it will probably be gone by then

 

[Lord Raja Goomba I]

Man, I struggled to get an angle that showed the right colour and clarity of this. From the bottle, I've had very few clearer beers.

I call this an American Standard Bitter. It was going to be a cream ale, but owing to a little brew day mix up (literally and figuratively), I now call it the above - it's an English style bitter, heading in the Irish Red direction, single 60 minute addition with American hops, that give a flowery, very un-American (not brash, not loud, but dignified) flavour to it.

Now to figure out how to replicate the abovementioned stuff up.

 

[technobabble66]

Amber Euro Lager. Couple weeks at 3°C on yeast after terminal, kegged a few days ago.

Recipe, mofox?