Looks great, man. That’s gotta be tasty at this point.
Thanks. My 2015 BW is fermenting now.
No wee little glasses for your barleywine I see…
Normally, yes. That’s the reason why it’s lasted so long. I’m having a tasting Friday and thought there was only a glass or two left, so I was trying to kick it. I ended up half filling a growler. This beer was on tap for my fall tasting so wanted to switch it up. Now I have a RIS carving up in its place.
Stumbled across this thread while enjoying an ESB of mine.
Y’all got the bottom of the glass, but you get the idea. 
Very nice! I did the same thing with my first pic… So I poured another lol
Here’s my ESB that I posted in another thread yesterday, no gelatin, just some Irish moss and cold crashed
That’s how I approach any beer that will cold condition for 3+ weeks before i tap it. If I’m needing to get it out faster, style dependent I will use the gelatin.
And also, the way 1968 flocs and drops like a stone I’ve never needed to use gelatin on it. Crash it for 2-3 days and let 'er rip.
Revisiting this thread with my Maibock. Wyeast Oktoberfest Blend, 2 weeks lagering.
I should wait til May… But it just ain’t gonna happen.
That is beautiful!
That is nice, Amanda. How is it?
Non-beer-judge answer? Damn tasty.
Gorgeous. My liter steins are jealous.
That is all that one needs to know!
I am enjoying an almost disgustingly non-clear (by comparison) RIPA at the moment, but flavor wise - spot on what I had hoped - used Nelson Sauvon hops
This one isn’t as good and isn’t as clear. Still a bit yeasty, but only been lagering for 2 weeks as well.
Same yeast, just a different gravity and malt bill. Wonder how that works. Huh.
I’m looking forward to getting my Pilsner (dry hopped two ways) on line with the other Germans. Husband has a hefe carbonating now as well. Pretty soon there will be a German tap takeover. 
Looks pretty good for 2 weeks of lagering. Mine don’t usually clear up for about 4 weeks. But I start drinking them after about 2 because they taste good and I don’t see the need to wait. It’s interesting to drink them as kellerbiers and have them clear up bright and beautiful for the second half of the keg. It’s like you get 2 beers in 1.
I have to revive the clear beer thread. German Pils, 3 weeks in the keg. Just yesterday it was a touch hazy. Today I can read a book through it.
Two thumbs up! Definitely worthy of reviving the clear beer thread.