Bongo Fury. The Belgian style pale ale I collaborated on with Claim 52 in Eugene OR
9 Likes
Looks great, great name too.
1 Like
Is that a Last Bongo In Belgium reference?
2 Likes
Nope, Zappa. But that looks interesting…
Tapped my Hopicus Fresicus, my Cascade wet hopped IPA yesterday, made with the Cascade hops I grew in my backyard
7 Likes
Having my ElDorado Citra combo while brewing my Mega Mosaic and enjoying a beautiful weekend in Chicagoland
6 Likes
My California common has achieved commercial levels of clarity, and it is such an easy drinker. I am down to the last pint or so in the keg. This one was only a 3 gallon batch, which is about the right amount for me. It is a nice beer to enjoy out on the patio during this hot Southern California afternoon, while catching up on some work.
7 Likes
Commercial clarity indeed. Looks great!
3 Likes
Looks great. Happy brew day!
2 Likes
Cool- looks good. I made a Cascade wet-hop ale some years ago when I had more hills of it growing. I remember doing two huge handfuls every 10 minutes and a big flame-out addition. Good beer; a lot of adsorption of wort into the hops even though they were “wet.”
Bohemian pilsner! This might be my favorite version yet. I think I found the sweet spot for melanoidin malt percentage, and this is a highly drinkable as well as interesting beer. It is absolutely brilliantly clear also, thanks to some Biofine Clear after cold conditioning.
9 Likes
Very nice color!! I recently started experimenting with adding a percentage ( currently at 5.2% this iteration) of Bonlander Munich to my Bo Pilz.
2 Likes
Watching football 
Sampling the Single hop Idaho No7 Session IPA. It’s still young but tasty. Used my standard 8.5 lb grist in 6 gal liquor. Used all 8 oz of hops (2 oz in the kettle (boil + whirlpool), 6 in 2 separate dry hops (3 oz in each)). 1.049, 42 IBU, 4.9% ABV
8 Likes
Two views of my Munich helles (info here). It is super drinkable, but a bit boring. I adjusted my recipe this time around (cut out my usual addition of Munich malt) as an experiment; guess I’ll be going back to my “old” recipe next time.
10 Likes
‘22 Barleywine. Boozy and complex, a very nice sipper. There is a fruity thing going on that I originally attributed to the hops but since it really hasn’t faded in 3+ years, I now assume is more likely yeast esters from fermentation. My ‘21 & ‘22 both have this floral note and both were fermented with BRY-97 and both had sugar in the fermentables. My last 3 BW’s do not have this floral note, none of which had sugar, all fermented with 1318. Just thought it was interesting.
8 Likes
Looks great and I second the weather. Holy cow it’s been glorious.
All these beers look great, guys.
Taster of Mean Brews American Brown Ale. It’s tasty. Mostly a malty brown ale. Really nice chocolate coffee flavors. Good bitterness and mouthfeel. Some pine from the Cascade hops.
PS. It’s a complex recipe with 8 different malts. I am planning Noti Brown Ale soon. It has 4 malts.
7 Likes
We are due for brown ales to come back i think.
I am going to brew a brown ale around that SRM soon. - what malts?
im going with 2row base, ~8% brown malt, 5% crystal 80, 1 or 2% black malt for colour likely
3 Likes
Mean Brews American Brown Ale link: Brewfather
Noti Brown Ale is from Denny. It has a big following. American Homebrewers Association
2 Likes
Reports of the demise of brown ale have been greatly exaggerated. I had a very nice brown ale from Yazoo with dinner last night.
3 Likes