Striper Talk Striped Bass Fishing, Surfcasting, Boating

Striper Talk Striped Bass Fishing, Surfcasting, Boating (http://www.striped-bass.com/Stripertalk/index.php)

- Beer & Beverage (http://www.striped-bass.com/Stripertalk/forumdisplay.php?f=104)

- - So Whats Brewing? (http://www.striped-bass.com/Stripertalk/showthread.php?t=94596)

Quote:

Originally Posted by rphud (Post 1195918)

Starter for the White labs and smack pack for the Wyeast. Just flipped over to secondary and added the remaining half of the yeast combo. Promptly left the house for NJ the next 5 days. Beer is on it's own for a while. Hopefully chugging away for another 10 days or so, then into the bottles! Still trying to decide to filter or not. Leaning towards not.

I've become a fan of the wyeast smack packs..
I haven't filtered yet, just cold crash..
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Quote:

Originally Posted by Rockfish9 (Post 1193788)

in the spirit of keeping the thread alive..I'll post up ,my latest brew..

I brewed up a black IPA ( I know it's an oxymoron to pure brewing/drinking purists) I got the recipe from Great Fermntations…

recipe lists ABV @ 5.4 - 7.2 IBU @ 63 -68 SRM @ 30 -34

OG @ 1.060 -1.071 ( I graded out @ 1.068) and FG @1.016-1.019..

it's hop heavy with Simco, Cascade Cryo,Ekuanot Cryo and a dry hop of Citra Cryo..it smells awesome.. we will see how it turns out after the dry hop and bottling...

So, I open the first bottle tonight... first thing that hits you is the aroma..the mouth feel is awesome, with a great malt flavor, followed by a faint (and pleasant)bitterness .. its a bit boozy, but I like it.
.I enjoyed it so much poured a warm one.. it was still good... but now I'm on the couch for the night.. no.molesting fish on this day.
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Quote:

Originally Posted by Rockfish9 (Post 1196438)

This is how it poured.

I Like seeing all the style's people are trying .. I would not have the patience for it ... and my taste buds reject any IPA or hoppy finish at all .. and all the new local breweries have very little selections in what I call the standard beers larger, ales ,or phishers and if they do their hopped up as well.. keep doing what you're doing it's fun to read

Quote:

Originally Posted by wdmso (Post 1197768)

I hear the I don't like IPA's a lot. and I get it, it's the hop thing, Ive discovered, that by adding less hops at the begininning( for bitterness) and more late in the boil or at flame out ( steep for 10 minuets) or dry, it changes peoples opinion on IPA's...
that said, hard to beat a good ale or larger..

I was at my grand daughters 16th birthday over the weekend ( and yes we social distanced and wore masks, her Dad is a doctor) and brought a variety ( for the Adults) of home brew, My witbeir and brown ale as well as the oatmeal stout were the big hit.. the black IPA ( which I love) not so much (all the more for me).. some one brought some summer shandy.. and asked if I could make it...well.. I found a few recipes and using that as a base I'm going to add my own twist and brew one up this weekend..
I'm not a big fan of fruity beer but the challenge was thrown down!

Trying a grapefruit radler and a hopped (not too much) weißen... After a couple of batches of Dark German style with Saaz and Hallertau
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Quote:

Originally Posted by Rockfish9 (Post 1196472)

This is how it poured.

Looks like it has some decent structure in the head. Mouthfeel?
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Quote:

Originally Posted by spence (Post 1197794)

Looks like it has some decent structure in the head. Mouthfeel?
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I like it alot,,nice dry finish, just enough bitterness to make you want another.

Just opened the first Belgian XXX..it kicks like a mule, has a dry spicey finish... wish I had chilled
More than one..
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Brewed my final batch of the season, I chose a coffee porter for my 20th and final brew of the year.
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funny, I was thinking the same thing lately, or a Belgian Dubble. Coffee sounds good though.

the Coffee porter wont be the last one this season.. I bottled it last night.

I put my second and final deer of the season in the freezer Saturday so I've got the time.

I found an interesting recipe for a Belgian Dubbel and have procured the supplies to make it..

Seeing this one needs 8 or 9 weeks to ferment and mature, this one will be reserved for ice fishing at the Rotary derby Feb 12-14..

this is a 5 gallon batch, Technically it is a 26B Belgian Dubbel.
the fancy name on the recipe Is : Cheval Noir Biere Du Monsastere.

Expected Gravity Starts @ 1.064 -1.068.. It should finish @ 1.012 -1.016.. With an IBU of 18 and 6.9 ABV..

I chose Wyeast 3787 Tempest high gravity and made a starter that is on my stir plate right now,.. brew day will be Sunday.