What are you drinking right now?

[Craigerrr]

 

[Josh Hughes]

Some fermenter Pilsner. Rest was kegged. Super tasty, turned out quite well. No pic wasn’t pretty haha

 

[Craigerrr]

Having a little smackeral of my Scottish Wee Heavy 8.7%.
Brewed this a hear ago, put it on tap in October, it is a lovely dessert beer.

 

[Josh Hughes]

Some Keller Pils. Rest is kegged a will lager a while. Super tasty beer imo.

 

[Josh Hughes]

My Dunkel.

 

[Craigerrr]

Fermenter sample pour of the 4.5% Hazy

 

[TerryDowning]

More of Rauch Bier, just a whiff of smoke when you raise it up.

 

[Craigerrr]

More of Rauch Bier, just a whiff of smoke when you raise it up.View attachment 31580

Nice glass
What is a Rauch Bier anyway?
I could look it up, but I would like to hear your description

 

[TerryDowning]

Nice glass
What is a Rauch Bier anyway?
I could look it up, but I would like to hear your description

Rauch (German for Smoke) Bier (German for Beer) is a German lager originating in the Franconia region of Bavaria that has some or all the malt smoked to bring a smoky flavor to the beer reminiscent of smoked meats. Different levels of smoke can be achieved with different woods and time left on the smoker. Traditionally the Germans would Kiln their malt with beech wood and that tradition continues in the Rauch Bier. I used the blend I had on hand for my smoker (Hickory, Maple, Cherry).

This was first time for me to smoke the malt and I have to admit, I'm pleased with how it turned out, It tastes very similar to the one I had in Germany. I will do this again and experiment with different woods.

This particular brew was a single decoction lager using Saflager w34/70 More info here and in the notes

 

[Craigerrr]

Rauch (German for Smoke) Bier (German for Beer) is a German lager originating in the Franconia region of Bavaria that has some or all the malt smoked to bring a smoky flavor to the beer reminiscent of smoked meats. Different levels of smoke can be achieved with different woods and time left on the smoker. Traditionally the Germans would Kiln their malt with beech wood and that tradition continues in the Rauch Bier. I used the blend I had on hand for my smoker (Hickory, Maple, Cherry).

This was first time for me to smoke the malt and I have to admit, I'm pleased with how it turned out, It tastes very similar to the one I had in Germany. I will do this again and experiment with different woods.

This particular brew was a single decoction lager using Saflager w34/70 More info here and in the notes

Very cool!
I am really not a lager guy at all, but I sure appreciate the process and attention to detail in brewing them. I did brew one dark czech lager, which I reallyliked, and will probably brew again at some point. That was one of the early quarterly community brews Shady Bo

 

[Craigerrr]

Fermenter sample pour of the 4.5% Hazy
View attachment 31577

Under carbed as it was fermented at 29C, although at about 15PSI, but this is a beauty. Had some family over last night who sampled it. Nephew is a bit of a beer snob thought it was great!

 

[Sandy Feet]

Very cool!
I am really not a lager guy at all, but I sure appreciate the process and attention to detail in brewing them. I did brew one dark czech lager, which I reallyliked, and will probably brew again at some point. That was one of the early quarterly community brews Shady Bo

A Vienna is a very nice one to do as well. I decided I like those very simple. 97.5 Vienna, 2.5 Chocolate 350. Saaz, 34/70.

 

[TerryDowning]

Vienna short and shoddy is in my queue

A Vienna is a very nice one to do as well. I decided I like those very simple. 97.5 Vienna, 2.5 Chocolate 350. Saaz, 34/70.

 

[Sunfire96]

Set and forget pale ale