LazBro
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Post by LazBro on Mar 31, 2015 8:17:14 GMT -5
After a long five months, it's finally ready. Introducing... The Gift of Guilt (Gojira) Cherry-Apple Cider; 10.5% ABV; re-bottled March 2015
An apple cider base amped up with frozen apple juice concentrate, stewed cherries, natural cherry flavoring, brown sugar and cinnamon. Originally bottled in November of last year, the cider first failed to carbonate and after spending several flat months on the shelf, I re-mixed, pitched, primed and bottled it again this month. It still wants for a little more carbonation, but at this gravity I'm happy to get anything at all. Flavor is tart and fairly dry, with just a subtle sweetness. Mrs. Snape detects distinct oak and vanilla flavors. 
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Post by Pedantic Editor Type on Mar 31, 2015 9:18:49 GMT -5
LazBro that looks really good and sounds delicious.
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LazBro
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Post by LazBro on Apr 6, 2015 7:34:48 GMT -5
Hot on the heels, introducing... Fault and Fracture (Converge) West-Coast Style IPA, 8.4%; bottled March 2015
Dank, fruity, piney. This ain't no child's play IPA. Having been really into this style of beer lately, I had high hopes that this would scratch the itch. It totally does! Had really good racking efficiency, too, and managed to get 16 liters out of this batch. Well, now 15.
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LazBro
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Post by LazBro on Apr 13, 2015 8:26:34 GMT -5
Didn't take any pictures this time, but I brewed a milk stout this past Saturday by request from this Mrs. Was bubbling away nicely when I checked on it this morning before heading into work.
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Post by Pedantic Editor Type on Jun 2, 2015 8:54:44 GMT -5
Long overdue for us to make a new beer, but we've finally settled on coconut lime wheat beer. I'm still trying to nail down the coconut part, has anyone used any in beer? Leaning toward toasting unsweetened chips but I have seen some people use extracts...
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LazBro
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Post by LazBro on Jun 3, 2015 8:05:56 GMT -5
Long overdue for us to make a new beer, but we've finally settled on coconut lime wheat beer. I'm still trying to nail down the coconut part, has anyone used any in beer? Leaning toward toasting unsweetened chips but I have seen some people use extracts... I've never brewed with coconut. Depending on how present you want the coconut, I'd think you could risk doubling down. Toasted coconut during the boil, a little extract after fermentation if enough coconut isn't coming through. Just pull a small sample for tasting using a sanitized instrument. Definitely unsweetened if you go with the chips. Since wheat beers have a natural banana and clove flavor to go along with the coconut and lime, this beer is going to be a hell of a pie. In Snape news, my milk stout continues to languish in the bucket. It's fine, I'm sure, I just haven't found time to bottle. Seriously I need to start kegging just because I'm too lazy to bottle. Good thing, I guess, is that it already has plenty of age on it at this point, so it'll only need time enough to carbonate and it should be ready to drink. |
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Post by Pedantic Editor Type on Jun 3, 2015 8:19:19 GMT -5
Long overdue for us to make a new beer, but we've finally settled on coconut lime wheat beer. I'm still trying to nail down the coconut part, has anyone used any in beer? Leaning toward toasting unsweetened chips but I have seen some people use extracts... I've never brewed with coconut. Depending on how present you want the coconut, I'd think you could risk doubling down. Toasted coconut during the boil, a little extract after fermentation if enough coconut isn't coming through. Just pull a small sample for tasting using a sanitized instrument. Definitely unsweetened if you go with the chips. Since wheat beers have a natural banana and clove flavor to go along with the coconut and lime, this beer is going to be a hell of a pie. In Snape news, my milk stout continues to languish in the bucket. It's fine, I'm sure, I just haven't found time to bottle. Seriously I need to start kegging just because I'm too lazy to bottle. Good thing, I guess, is that it already has plenty of age on it at this point, so it'll only need time enough to carbonate and it should be ready to drink. Hoping I don't have to go to too many different grocery stores, I've only ever bought the sweetened flaked coconut for baking  But I agree, having some coconut extract ready for bottling is a good idea. Actually, now that I think about it TWBE mentioned using a coconut simple syrup instead of honey so I could incorporate it into that... And yeah, he found dried lime peel at the brewshop so this should be an interesting beer  |
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LazBro
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Post by LazBro on Jun 22, 2015 8:28:12 GMT -5
Introducing... The Sweetest Curse (Baroness) Milk Stout with Vanilla; 8% ABV; bottled June 2015
Brewed by request for Mrs. Snape. Has the lingering sweetness you expect from a milk stout, but not too sweet, and slight coffee undertones. I believe I can sense the vanilla in body if not in flavor, but that could just be over thinking it. I'd like just a hint more carb on it, but overall happy with this one. 15 liters in this batch. I'm all out of IPA, so I think I'll be returning there next so I stop buying them so damn much. Maybe brew next weekend.  |
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Post by Pedantic Editor Type on Jun 22, 2015 8:31:01 GMT -5
We've been terribly procrastinating on our coconut lime beer. We got all the ingredients and then realized we were out of sanitizer. It's TWBE's job to get that, since the shop is near his work. Guess who hasn't done that yet.
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Smacks
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Post by Smacks on Jun 22, 2015 12:16:55 GMT -5
Introducing... The Sweetest Curse (Baroness) Milk Stout with Vanilla; 8% ABV; bottled June 2015
Brewed by request for Mrs. Snape. Has the lingering sweetness you expect from a milk stout, but not too sweet, and slight coffee undertones. I believe I can sense the vanilla in body if not in flavor, but that could just be over thinking it. I'd like just a hint more carb on it, but overall happy with this one. 15 liters in this batch. I'm all out of IPA, so I think I'll be returning there next so I stop buying them so damn much. Maybe brew next weekend. Love it. Def naming my next brew after a song. Why didn't I think of this? |
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LazBro
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Post by LazBro on Jun 29, 2015 8:16:44 GMT -5
I waffled all weekend and then finally, at about 1 O'clock Sunday afternoon, I decided I would brew after all and headed off to the brew shop. I liked my last IPA so much that I decided to make the same recipe. The only point of difference is the inclusion of Belgian light candy sugar. It's part of the recipe and I'd intended to use it the first time, but the brew shop was out at the time, so I subbed a like weight of dextrose. This time I actually used the Belgian sugar, which can tend to come out a little drier, so we'll see how it goes.
FG of 1.078. On its way to being a big beer if it ferments.
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Smacks
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Post by Smacks on Jul 1, 2015 7:49:26 GMT -5
On this day in 2013, Mississippi became the last state to legalize homebrewing. It was legalized on the federal level in 1979 but the states were still able to retain their own liquor laws. Mississippi was late to the party, but anyway, that makes this the 2nd anniversary of The United States of Homebrewing. YAY! And before I even knew this, thanks to my beer desk calendar.....I had scheduled to brew a batch at the brewery today. Whoo! |
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Post by Pedantic Editor Type on Jul 3, 2015 13:43:05 GMT -5
Finally brewed our coconut lime wheat beer today. I made a really dumb move by dumping out the grain before we'd run additional hot water through it, but we had a lot of extract too so I'm hoping we're ok.
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Post by Pedantic Editor Type on Aug 7, 2015 8:32:43 GMT -5
Finally *tried* the Linkasaurus Coconut Lime Wheat beer last night.
We've done better.
It was not the worst beer I've ever tasted, but the coconut flavor was nearly lost to the lime - it was mostly just tart without much else going on. Even though we used hardly any lime peel, and a lot of coconut. The nuttiness did come out a little as it warmed up, and I drank 90% of the bottle, but yeah, it was not our best effort.
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LazBro
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Post by LazBro on Aug 7, 2015 10:43:02 GMT -5
Finally *tried* the Linkasaurus Coconut Lime Wheat beer last night. We've done better. It was not the worst beer I've ever tasted, but the coconut flavor was nearly lost to the lime - it was mostly just tart without much else going on. Even though we used hardly any lime peel, and a lot of coconut. The nuttiness did come out a little as it warmed up, and I drank 90% of the bottle, but yeah, it was not our best effort. That's too bad. Like Pastafarian said, give it time. Sounds like it has nowhere to go but up, and it's not like you're all that eager to drink it right now. Edit: As a fan of sour beers, is Wilfred more into it? |
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Post by Pedantic Editor Type on Aug 7, 2015 10:52:04 GMT -5
Finally *tried* the Linkasaurus Coconut Lime Wheat beer last night. We've done better. It was not the worst beer I've ever tasted, but the coconut flavor was nearly lost to the lime - it was mostly just tart without much else going on. Even though we used hardly any lime peel, and a lot of coconut. The nuttiness did come out a little as it warmed up, and I drank 90% of the bottle, but yeah, it was not our best effort. That's too bad. Like Pastafarian said, give it time. Sounds like it has nowhere to go but up, and it's not like you're all that eager to drink it right now. Edit: As a fan of sour beers, is Wilfred more into it? He tried part of a bottle that was flat (something went awry with the capping) so I'm not sure he got the full flavor, but he agreed with me that the lime was too much. I think we're in general agreement that it's not terrible, but not great. (Also: Wilford, dude, Wilford  ) |
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LazBro
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Post by LazBro on Aug 7, 2015 10:52:36 GMT -5
Finally bottled my IPA last night. It's already got enough age (you don't really age IPAs like stouts any how, not often), so I just need to wait for it to carb before first taste. I had terrible racking efficiency this time around. 13 liters. Last time I got 16 liters out of this same recipe.  |
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LazBro
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Post by LazBro on Aug 7, 2015 17:12:12 GMT -5
That's too bad. Like Pastafarian said, give it time. Sounds like it has nowhere to go but up, and it's not like you're all that eager to drink it right now. Edit: As a fan of sour beers, is Wilfred more into it? He tried part of a bottle that was flat (something went awry with the capping) so I'm not sure he got the full flavor, but he agreed with me that the lime was too much. I think we're in general agreement that it's not terrible, but not great. (Also: Wilford, dude, Wilford ) I knew after typing it out that it seemed wrong, but I was too lazy to check. If I'd stopped to remember who I was talking to, I would have taken the time |
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Smacks
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Post by Smacks on Aug 13, 2015 10:40:58 GMT -5
Is there anyone in the Philly area that would be interested in a beer trade? I'd like to get some bottles from Tired Hands if possible!
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LazBro
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Post by LazBro on Aug 14, 2015 22:36:10 GMT -5
Introducing... Fault and Fracture v.2 (Converge) West Coast-style IPA; 8.7% ABV; bottled August 2015
Oh my god it's fabulous. Citrusy and resinous, lots of orange, a little bit sweet, enormous aroma. I would gladly put this up for any IPA fan to judge. I love it.  |
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Smacks
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Post by Smacks on Oct 7, 2015 9:48:11 GMT -5
So a good friend of mine is the beer buyer for a bar/restaurant that has 14 stores here in Ohio. Next week being Cleveland Beer Week he was tasked to find some rare beers for the main location. He was able to procure a half barrel of this Dogfish Head beer for $500. Yes you read that right, $500 fucking dollars. Naturally, I will HAVE to try it. It is brewed with live Maine lobsters. DFH Choclobster |
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Post by Liz n Dicksgiving on Oct 7, 2015 10:36:26 GMT -5
So a good friend of mine is the beer buyer for a bar/restaurant that has 14 stores here in Ohio. Next week being Cleveland Beer Week he was tasked to find some rare beers for the main location. He was able to procure a half barrel of this Dogfish Head beer for $500. Yes you read that right, $500 fucking dollars. Naturally, I will HAVE to try it. It is brewed with live Maine lobsters. DFH ChoclobsterI... my brain... this... ::shudder:: This is just evoking memories for me of that time my workplace didn't have a hot water dispenser so I had to microwave my water for tea. And one day the person using the microwave before me was zapping shrimp. Jasmine pearl tea with "a subdued taste of ocean in the finish"? NOT A GOOD THING. And that's all I can think of when I contemplate lobster beer.  |
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Smacks
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Post by Smacks on Oct 7, 2015 10:53:04 GMT -5
So a good friend of mine is the beer buyer for a bar/restaurant that has 14 stores here in Ohio. Next week being Cleveland Beer Week he was tasked to find some rare beers for the main location. He was able to procure a half barrel of this Dogfish Head beer for $500. Yes you read that right, $500 fucking dollars. Naturally, I will HAVE to try it. It is brewed with live Maine lobsters. DFH ChoclobsterI... my brain... this... ::shudder:: This is just evoking memories for me of that time my workplace didn't have a hot water dispenser so I had to microwave my water for tea. And one day the person using the microwave before me was zapping shrimp. Jasmine pearl tea with "a subdued taste of ocean in the finish"? NOT A GOOD THING. And that's all I can think of when I contemplate lobster beer. I've had oyster beer and I liked it. It had a subtle earthy flavor to it which was nice. I probably just made you throw up more. |
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Post by Liz n Dicksgiving on Oct 7, 2015 11:13:51 GMT -5
I've had oyster beer and I liked it. It had a subtle earthy flavor to it which was nice. I probably just made you throw up more. No, no... I just passed out from the grossness of it all. It was my body's self-defense against more vomit. (Edited to add: It's actually really fascinating to hear that seafood-infused beer is actually not gross.) |
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LazBro
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Post by LazBro on Oct 7, 2015 13:23:37 GMT -5
I've had oyster beer and I liked it. It had a subtle earthy flavor to it which was nice. I probably just made you throw up more. No, no... I just passed out from the grossness of it all. It was my body's self-defense against more vomit. (Edited to add: It's actually really fascinating to hear that seafood-infused beer is actually not gross.) Oyster stouts are pretty common, actually, though I've never had one that I liked. I'm fascinated by that lobster beer, but I'd want to sample first. |
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Post by Pedantic Editor Type on Oct 7, 2015 14:00:45 GMT -5
Like, maybe if you gave me a sample of the lobster beer, I'd try it. But only if you didn't tell me what it was. I don't really want salty or briny flavors in my beer. Blech.
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LazBro
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Post by LazBro on Oct 7, 2015 14:52:51 GMT -5
Like, maybe if you gave me a sample of the lobster beer, I'd try it. But only if you didn't tell me what it was. I don't really want salty or briny flavors in my beer. Blech. Martin House Brewing out of Grapevine, TX (near Dallas) has two salty beers that I really like. Year-round they've got their Pretzel Stout brewed with something like 60 pounds of Bavarian salted pretzels per barrel. It's pretty wild. And occasionally they've got The Salty Lady, a gose with salt and coriander. I wouldn't describe either as briny, thankfully, but they both have that certain, lip-smacking, enhanced tinge that only salt can bring. |
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LazBro
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Post by LazBro on Oct 7, 2015 14:57:40 GMT -5
In other brew news, my Fault and Fracture IPA is almost gone, and we're down to our last bottle of the cider. That's the one I brewed last September. Unfortunately even with a year of age it never became much of anything. Still okay but not great.
With the bottle all but empty, I'm hoping to get back in the game soon. On the docket:
- Cider. I have to keep trying until I get it right.
- Holiday / Winter / Spiced Ale. Last year's Apricot-Ginger Strong Ale was good, but this time I want to play more with the spice side of the key. No fruit I don't think.
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Post by Pedantic Editor Type on Oct 7, 2015 14:58:23 GMT -5
Like, maybe if you gave me a sample of the lobster beer, I'd try it. But only if you didn't tell me what it was. I don't really want salty or briny flavors in my beer. Blech. Martin House Brewing out of Grapevine, TX (near Dallas) has two salty beers that I really like. Year-round they've got their Pretzel Stout brewed with something like 60 pounds of Bavarian salted pretzels per barrel. It's pretty wild. And occasionally they've got The Salty Lady, a gose with salt and coriander. I wouldn't describe either as briny, thankfully, but they both have that certain, lip-smacking, enhanced tinge that only salt can bring. As I was typing that, I did think about Wilford really liking goses, which I know have that faint saltiness to them. Just not my thing. I feel like he wouldn't intentionally try a lobster beer either, but he might actually like it more than me. |
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LazBro
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Post by LazBro on Oct 21, 2015 15:56:43 GMT -5
So a good friend of mine is the beer buyer for a bar/restaurant that has 14 stores here in Ohio. Next week being Cleveland Beer Week he was tasked to find some rare beers for the main location. He was able to procure a half barrel of this Dogfish Head beer for $500. Yes you read that right, $500 fucking dollars. Naturally, I will HAVE to try it. It is brewed with live Maine lobsters. DFH ChoclobsterSo what's the verdict? |
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