A 10-litre batch of La Blonde d’Esquelbecq by Daniel Thiriez. French Pilsner malt and Belgian Pale Malt, Brewer’s Gold to Bitter and Saaz to finish. Yeast cultured from a bottle of said Blonde.
Using a 10-litre batch to build the yeast starter up to enough for a full-size batch later on.
Fingers crossed.
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Double IPA, based on the Denny Kong IPA recipe (details on my mods, with tasting notes, at the link). I’m really happy with the base beer (and the head and head retention are amazing!) – the hop combo in my latest version doesn’t quite do it for me, and I have concluded that Azacca just isn’t my thing.
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Looks beautiful, Andy. I notice that a beer with a good amount of hops tends to translate to a nice long-lasting head. YMMV, of course but that’s my experience.
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Yes, same here…the slight hop haze is worth the amazing head!
Yeah. The polyphenols in the hops bind the proteins in the beer to give you that kind of foam.
A red lager here on Superbowl Sunday. Pilsner malt, Special B, English Crystal and then Hallertau and Spalt late. Omega Bayern.
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I brewed this rauchbier following the “Let There Be Rauchbier!” recipe in the recent Zymurgy issue. Wow! I am so happy with how this turned out… Perfect level of smokiness, gorgeous hue and clarity, and eminently drinkable.
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Brewed Briess S’mores stout - 6.2% on Anvil 10.5.
Recipe at: S’mores Stout Beer Recipe - Homebrewing with Briess
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How is it? Looks good.
It’s delicious with a a nice chocolate flavor and a hint of vanilla. I didn’t taste graham crackers and marshmallow but it may have added some sweetness.
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Nice looking beer. Cheers!
1 Like
Nice beer. Cheers!
