Nice, Jeff! I have been on a bitter kick for a few months - using 1768 and loving it! Last batch fully fermented in 4 days with krausen drop in that time, too (pitched a clay blob of month old yeast from a ten gallon batch into two 5’s on 2/1/14 and it dropped clear within a week). Kegging it this weekend assuming FG has been reached. Love those bitters lately with a Burtonized water treatment.
You’re all making me thirstier.
3.5% abv brown ale. Dark, but you can see through it in the right light. Rings on the bottom are the bottom of the glass.
Nice. Looks tasty.
+2, that brown looks really good.
I have never used anything except moss, chill, and time…how does one use gelatin in the keg?
Is that stuff still made out of horses hooves? 
I don’t take many photos of my beers anymore…but here is a back lit rye bitter in my wife’s glass. 
those all look awesome guys. thirsty indeed!
Nice rye.
I did use gelatin in the brown ale, but I think that only got it part way there. It’s been kegged and cold for about 2 months. Mix gelatin with cold water, microwave to ~170, stir into cold beer and wait a few days. Proceed as normal for any other keg.
Okay, here is the marzen done with d rest just turned down the temp.
Some damn fine looking beers! Well done, all of you!
So that is a sample Jon? Looks great!
Thanks, I’m not sure what I did differently but out seems to work
I don’t want to come across as arrogant, but I’m pretty sure I can see the horses hooves in that beer.
I wish this website had a ‘like’ button for specific posts.
;D. I like as well. Jim has an excellent sense of humor!!
Well I like you guys too
I call this one “A Tale of Two Lagers”. Both brewed the same day (3 & 1/2 weeks ago), and fermented in the same chamber from the same pitch of yeast. The Dunkel (1.047 > 1.013) on the right is crystal clear, and has a touch of diacetyl still, but no sulfur. The Märzen (1.057 > 1.014) on the left is still pretty hazy, no diacetyl, but still a bit sulfury. Outside of the diacetyl, the Dunkel is pretty much drinkable right now. The Märzen has some yeast bitterness (no doubt that’s what the haze is) and could stand for the alcohol to cool off a bit. Pretty interesting side-by-side for me.
If someone served me that at a bar it would be love at first sight. Very bright.
Nice. When you say from last year do you mean a few months or…?
Wow that’s tasty looking!