hey, thoughts on el dorado? its sweet right? i used it once with mosaic and it was very flavourful but it was a mess of a beer and i cant distinguish what it brings for certain
I get pineapple aroma from it in this batch. So yes it is a sweeter aroma and flavor.
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To me it comes across as herbal and woody
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Rye Pale Ale
5.1%
44 IBU
Golden Valley Pale Malt 81.1%
Rye 6.4%
Wheat 6.4%
Biscuit 4.8%
C55 1.3%
Hops: Magnum, Mackinac, Hydra, Idaho 7
Yeast: US05
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I made a Catharina Sour! This will be served by my club (The Horse Thieves) at the upcoming Southern California Homebrewers Festival…I can’t make it due to a work event, sadly. The result is pretty tasty (and details are in the link).
I used Amoretti Craft Puree for mango and passionfruit, and some TrueFruit mango, passionfruit, and lime at kegging. The fruit quality is fantastic! Major kudos to Charles at Pacific Brewing Supplies (San Dimas, CA) for recipe design and supplies.
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This is a pale ale that I used up some random hops in and fermented with half a pack of Lalbrew Voss that has sat in my fridge for a very long time and it turned out much better than expected. Columbus for bittering, Summit, Aurora, Bru-1 and a few grams of Amarillo for aroma. 90% Irish pale malt, 5% torrified wheat, 5% crystal. I steeped the Summit and Aurora at about 80C and it’s very bitter like a west coast, but I like it.
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Dark milds here in the UK are very dark, look like porter, but are more watery. But yours looks fantastic, better. I love that colour.
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My latest kölsch, brewed with a tried-and-true recipe, and served for Mother’s Day on a beautiful late spring afternoon. Alas, I’m now all out of Edelweiss hop blend and Köln yeast, so will have to reformulate for next year’s batch.
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Hibiscus always yields good color. 
My third Flanders Red batch based on Jamil’s Flanders Red, link below. After primary, I move the beer to a new carbon and add the bugs and some oak, then, when I think it tastes good, I move it to 4.5 L and 20 L barrels to age for another year or so, when I’ll bottle some and use the rest for to inoculate a new batch. For my first two batches I used Wyeast Roselare Blend, but for this one I’m trusting my barrel aged beer to do the work.
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Glad you enjoyed the blend. I enjoyed helping home brewers getting quality hops. Shutting down was a tough choice
Ted
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Fresh pour of my Ordinary with EKG hops for bittering and flavor with Fuggles as a dry hop. Used 1469 in this. Freshly tapped has a slight sulfury nose at first with a floral bready finish still cloudy but very tasty
You cask beer enthusiasts what is wrong with my handpull on the left?
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love EKG, it sounds great. i keep missing 1469 over and over again. as in it comes in stock at a time when i am all full up on yeast or dont need it, and its gone by the time i do need it.
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Rye saison - pilsner and Munich malt, flaked rye, Perle hops, Belle Saison, 7.5% abv, nice and dry final gravity at 1.001. Finish is fuller than I expected, though, probably due to the rye. Details at the blog post.
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Artemis Amber Ale - an American amber inspired by “Uncle’s Red Ale” from Highpoint Brewing (San Dimas, California). I had fun designing this recipe as an homage to the commercial version; it was 50/50 on Fawcett Maris Otter and Barke Munich, with crystal 80 and crystal 120 to get the deep caramel and toffee notes on the original beer. I leaned into Centennial, and the results were pretty fantastic. 5.1% abv, ~34 IBU (est.). Details at my website.
I was also moved to do a label design for this one - the name was inspired by the Artemis 2 mission that was on its way to the moon on the day I brewed this. The moon is a photo of the far side of the moon taken during the mission, and the rest of the design was done in Inkscape, inspired by NASA mission patches. No AI used.
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Beautiful looking beer!!!
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