First beer I won an award for, after only brewing a few months.
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Hibiscus cider.
Organic apple juice (not from concentrate). BE-134 slurry from previous batch of hibiscus mead. 1½ cups dried hibiscus in primary.
5% ABV. 0 IBUs.
Finished at 0.999 but it’s still very fruity and feels sweeter than you’d expect at that fg.
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My latest attempt at a Helles Lager. 11.9°P OG, Almost 80/20 Barke/Bo-pils, double decocted, single hopped with Diamant, acidified to 5.08 with homemade Sauergut (that had to be boiled separately because I was too paranoid to add it at 10 minutes). 84% attenuation with S-189. Spunded and Lagered for around a month. Poured from a fake Lukr faucet, it tastes pretty good but I think the sauergut boiled separately imparted a weird texture to the beer (or it could be a reaction in the fake Lukr faucet). Its almost like something is masking the full flavor of this beer. Not my best work but by no means undrinkable.
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I’ve been working on a BJCP M4C category mead since August 2nd. ‘Coastal Buckwheat’, ‘Black Sage’, and ‘Avocado’ honeys, with dates, figs, gingers, Urfa biber, and other spices. The ABV ended at roughly 16%, then was fortified with rum and back sweetened with more ‘Coastal Buckwheat’, resulting in about 18%. The residual sweetness and depth of flavors balance well with the high ABV. Even though it was transferred from primary to secondary via a 1-micron filter, yeast remains in suspension. The flavor is quite lovely, even with the clarity issue. This should make for a very nice holiday drink.
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A Mosaic/Maris Otter SMaSH, fermented with Stalljen kveik (Kveik Yeastery #K.22). I missed my gravity by a fair bit on the mash, so it ended up as a session ale…the light body contributed to a bit of hop bite that detracts from the beer, but on the positive side I can say that Stalljen is a fantastic strain! It’s unobtrusive and plays well with the malt and hops. I’ll definitely try again in the future, just with a modified mash regime and slight increase in the amount of malt. Details at my blog!
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I keep repeating it. When I am no longer amazed that one can brew and serve beer this good I will stop brewing. I much prefer my beers to 95% or more of the beers out there
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Love SMASH beers!
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This was supposed to be an all Mosaic beer but ran out of Mosaic hops so it a Mosic Amarillo blend. Definitely not disappointed
1.038 OG
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Agreed. I have been brewing since 1999 and I have never taken a long-term break from brewing. I might “suspend” things for 1-2 months because all my kegs are full but I absolutely love brewing, talking brewing, having people over who marvel at “draft beer in my house” and who also like and compliment the beer. Such a fun, social hobby.
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Would you please share the recipe? I’m working on an alt and want to compare notes. Nice glass too. My Philly friends introduced me to their breweries.
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Sure. And if you have friends in Philly, they aren’t far from Deer Creek Malthouse, which is located in Glen Mills.
Tip of the hat to Village Taphouse and Denny for steering me in the right direction with this. Really came out nice.
1.046 —> ≈ 1.011
4.6% ABV
36 IBU’s
≈ 12 SRM
82% Deer Creek Pilsner
12% Deer Creek Dutch (10L Munich)
4% Deer Creek Double Dutch (20L Munich)
2% Weyermann Carafa II
30 IBU’s of Magnum at top of the boil
6 IBU’s Spalt Select at 10 minutes
Spalt Select at flameout
WY1007 German Ale
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American stout (my first time ever making this style!), patterned after the Sierra Nevada Stout recipe. This is such a delicious beer, with that nice balance of hoppiness and richness. I only made a 2.5 gallon batch of this, so the keg is going to disappear quickly.
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Looks beautiful. I’ve never made a stout. Maybe I’ll try one. 
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Beautiful beer, AndyFarke and Megary’s Altbier looks really beautiful too. Cheers Beerheads.
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