What are you drinking right now?

[Group W]

Looks tempting. You gonna share the recipe. I put together one that'll be my next brew. Wondering how the 2 compare. Might pirate yours if it looks better than mine.
I'll show you mine if you show me yours

Here ‘tis 357.

OG 1.051
FG 1.010
IBUs 40
SRM 7.4
ABV 5.4 %
BH eff. 85%
7 lbs 2 Row
1 lb Munich 10L
14 oz C-40
4 oz Cara-Pils
Warrior single hop
.6 oz 60
.25 oz 15
.25 oz 5
1 oz WP 170
1 oz WP 150
3 oz DH
I do a medium body step mash with a short protein rest at 130 degrees. Next steps are 148, 156 and 165 mashout. Batch sparge. Water split 50/50. Imperial House yeast.

 

[Megary]

The Cherrywood Smoked Brown Ale checking out the ferm progress of the Rye IPA. I need to get the Brown checked out of keg 2 before the Rye can check in. Work, work, work.

 

[BOB357]

Here ‘tis 357.

OG 1.051
FG 1.010
IBUs 40
SRM 7.4
ABV 5.4 %
BH eff. 85%
7 lbs 2 Row
1 lb Munich 10L
14 oz C-40
4 oz Cara-Pils
Warrior single hop
.6 oz 60
.25 oz 15
.25 oz 5
1 oz WP 170
1 oz WP 150
3 oz DH
I do a medium body step mash with a short protein rest at 130 degrees. Next steps are 148, 156 and 165 mashout. Batch sparge. Water split 50/50. Imperial House yeast.

Thanks Dan. Looks like it should really showcase the flavor and aroma. Our best to you & Lisa.

 

[BOB357]

Taking my meds. A shot of Evan and a pint of my Harpoon IPA. A few per day keeps the pain away.

 

[GFHomebrew]

Got the hoppy blond going on.
And

This top drop pilsner Yurkel.

 

[Group W]

Thanks Dan. Looks like it should really showcase the flavor and aroma. Our best to you & Lisa.

I wanted to try a pale with lots of crystal like a Deschutes Mirror Pond. Might back it off a bit next time to let the hops come through better. Warrior is very subtle in flavor and aroma. So you need plenty in WP and DH.

 

[BOB357]

For my Pale Ales I generally use a lot of hops at 10 and 1 for flavor and aroma, relying on them a good share of the IBUs as well. Went down the WP/DH road for a year or so, but felt I was getting better results with late kettle additions. Going to brew your recipe as is and see if I still feel that way.

 

[Group W]

For my Pale Ales I generally use a lot of hops at 10 and 1 for flavor and aroma, relying on them a good share of the IBUs as well. Went down the WP/DH road for a year or so, but felt I was getting better results with late kettle additions. Going to brew your recipe as is and see if I still feel that way.

As you know, with ~17 AA hops, there are significant limitations on the amount one can put in the kettle while maintaining a 40 IBU target. Lately I’m taking the suggestions of a commercial brewer here on IPAs where there are no kettle pellet or leaf hops at all. They are all WP & DH with hop extract (hop shots for us) at 60 to reduce vegetative flavors. Although I haven’t tried hop shots yet.

 

[Craigerrr]

10C today, thats 50 american degrees, sitting out with friends and family, and enjoying a "Bloody Finger", Say Hi to Becca, she's a beauty!

 

[Group W]

You paid the price for that beer!

I wish this Christmas ale could last for ever...

 

[BOB357]

Just a PBR here. Had a few IPAs already and trying to keep it together enough to do a pizza for supper
Just adding some onions, garlic, black olives, anchovies and extra cheese to a frozen Supreme pizza. Things are about to change though. Finally have a successful sourdough starter that's getting stronger by the day. Will be doing a loaf of artisan bread and a batch of pizza dough late this week.

 

[GFHomebrew]

Just a PBR here. Had a few IPAs already and trying to keep it together enough to do a pizza for supper
Just adding some onions, garlic, black olives, anchovies and extra cheese to a frozen Supreme pizza. Things are about to change though. Finally have a successful sourdough starter that's getting stronger by the day. Will be doing a loaf of artisan bread and a batch of pizza dough late this week.

Great to hear Bob perseverance has paid off for you. I baked to loaves yesterday turned out tops nothing like the smell of baking bread to get the tummy rumbling.

 

[BarbarianBrewer]

The Cherrywood Smoked Brown Ale checking out the ferm progress of the Rye IPA. I need to get the Brown checked out of keg 2 before the Rye can check in. Work, work, work.

View attachment 8963

Beautifully clear beer with a great head and the Speidel fermenter behind. @Megary, if I saw a poster of this I would consider buying it!

 

[BarbarianBrewer]

10C today, thats 50 american degrees, sitting out with friends and family, and enjoying a "Bloody Finger", Say Hi to Becca, she's a beauty!
View attachment 8974

Hi Becca!

 

[Tim Bulin]

10C today, thats 50 american degrees, sitting out with friends and family, and enjoying a "Bloody Finger", Say Hi to Becca, she's a beauty!
View attachment 8974

Hi Becca...Took some Blonde on Blonde to a birthday party today, was a big hit! Settling down with a Manky Red right now...just rollin with what I got on tap ya know.

 

[Group W]

Hi Becca. Having a pull of pale kegged on 2/19. It’s clearing up nicely.

 

[thunderwagn]

Looks delicious. On call duty here so I'm having a delicious glass of Rocky mountain spring water.

 

[Over The Cliff Brewing]

Nothing....No drinking from Jan1. thru March 31 every year. I still manage to do this even though I brew my own.....How AB normal is that?

 

[BarbarianBrewer]

At this very minute just water. Like @thunderwagn, I am on-call. However unlike @thunderwagn I do plan on having a bottle tonight of "Janet's Brown Ale" (from brewing classic styles). First time I brewed this one and will definitely brew it again.
[Edit: I should add that I don't have to drive; just log into my laptop.]

I don't know how to reply to @Frankenbrewer....I'm still trying to understand what the phrase "No drinking from Jan1. thru March 31 every year" means. It sounds straight forward...but it can't possibly mean that!

 

[Group W]

Nothing....No drinking from Jan1. thru March 31 every year. I still manage to do this even though I brew my own.....How AB normal is that?

Lends new definition to “March Madness.”