Currently in the fermenter

[Gusso]

Long overdue. I brewed a Belgian Tripel today. Didn't use the Drunken Stupid recipe. Something a bit more simple. Should still clock in at 11% or so. Using dry Abbaye yeast.

[Gusso]

Long overdue. I brewed a Belgian Tripel today. Didn't use the Drunken Stupid recipe. Something a bit more simple. Should still clock in at 11% or so. Using dry Abbaye yeast.

Fermentation got away from me a bit. Funny, i initially used my new cooler bag to get my brew cool enough to pitch. I got it down to mid 60's and pitched.  Seeing it mid 60's, I was confident it would be fine at ambient temps.  After work, i saw it rise to 78 and was giving off some banana.  I did cool it again but there were still banana esters coming through. Fermentation is complete - went from 1.090 to 1.010. A little Banana rocket fuel never killed anyone, right?

[Gusso]

I made an almost forgotten English ale today - an AK. Nobody seems to even know what AK stands for. The style varies wildly by which timeframe you look at. Anyway, A predominant style seems to be 80% pale malt (I used MO), 10% flaked maize, and 10% inverted sugar. I made the syrup but I burned my first attempt. 2nd time was perfect. Came out exactly like Lyle's Golden Syrup. Probably a bit high on my OG at 1.064 but still much lower than my typical fare. I could use a "light" beer to offset my usual high gravity stuff from time to time.

[bdutton]

I have a mead/Melomel. Made with a shit ton of blueberries from our yard. About 4 weeks in and its very cloudy... added the final yeast nutrient yesterday.

I may have to by another fermenter since I will need this one for beer soon.

[Gusso]

I have 2 that are just about done. One is my wife's favorite, A white Christmas stout. The second is a hoppy pale ale with Azacca, citra, and bru-1..

[garyNconcord]

I made an almost forgotten English ale today - an AK. Nobody seems to even know what AK stands for. The style varies wildly by which timeframe you look at. Anyway, A predominant style seems to be 80% pale malt (I used MO), 10% flaked maize, and 10% inverted sugar. I made the syrup but I burned my first attempt. 2nd time was perfect. Came out exactly like Lyle's Golden Syrup. Probably a bit high on my OG at 1.064 but still much lower than my typical fare. I could use a "light" beer to offset my usual high gravity stuff from time to time.

Been so long since I brewed, I went to the local shop and bought a partial extract kit for an ordinary bitter. Should end up at about 3.5%, which will make a nice session drink on cool nights.

[Gusso]

I need to get brewing. I just added a third tap to my newer kegerator. I just killed my Tripel, I have a White Christmas Stout that is just about ready. Room for one more, plus a few of the other kegs are getting light. Thinking another tripel, a pils, and a hoppy Kveik. Maybe another Baltic Porter, too. Great beer that my wife also enjoys.

[Gusso]

A Tripel at 11% and a pils are about done fermenting. I'm looking to dump another lager wort (big lager) on to the yeast cake of the pils this weekend. That will give me 32 brews this year.

[dave]

Gusso, I know you like Belgians, the best beer I ever brewed was a St Feuillien clone from Austin Homebrew.
If they are still in business you might want to try it out.

[Gusso]

I just checked it out, Austin Homebrew does still sell the kit. BUT it's about $70!