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Home Brewin' Beer
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gonefishin View Drop Down
Master Chef
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Joined: 20 September 2012
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 02 August 2015 at 20:19
Originally posted by gracoman gracoman wrote:

Awesome!

I brewed a honey strawberry ale one time that would not stop fermenting.  I didn't use any special yeast, it just kept going.  Strong drink makes us pure.... right? LOL

  my latest, grapefruit IPA, was like that...same procedures used...a common yeast for me to use, etc, etc...but what an active primary fermentation period.  Like nothing that I've ever seen before...so strong...and sustained for days!  It was like a double load of yeast cells or something
Enjoy The Food!
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 January 2017 at 11:43
Upcoming brews, probably in this order:

Cranberry Wheat
Root Beer Stout
A Straight-up English Pale Ale (the recipe that I came up with conforms to the style of an ESB)

From there, I need to start thinking about spring beers, including a Maibock (hopefully) and another brewing of Edelweiß, which turned out REALLY well the first time I made it. I am also thinking of a Belgian Blonde or perhaps a wheat beer with wild rose hips and (maybe) petals.
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 10 January 2017 at 15:56

   Haven't updated this in a while.  The two most recent beers I did was on my new system.  I did an IPA, which is already gone.  In the fermenter I have an ESB, in honor of the old (real) Goose Island Honker Ale...and I may be brewing my hop harvest IPA in the next few days.  Which will be using a mixture of my home grown cascade, nugget and centennial hops.







   Hopefully, this will be the first time we'll actually do a Marzen beer for this coming October.  As of right now it will be a Vienna Lager, with a little bit of rye mixed in.  Then it will be aged in a 5 gallon whiskey barrel.  Can't wait to see how it comes together
Enjoy The Food!
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 January 2017 at 15:58
Looks pretty good! The ESB and the Marzen both sound like they'd be great.

That rye will add a little spice to the party, if I remember correctly, and then the whiskey barrel should give some interesting, toasty-vanilla notes. I made a "Kentucky Rye Brown Ale" once, and it was amazing, especially after some conditioning in the bottle. It started out really nice, but got even better after about 3 or 4 months.
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