madscientistbrewNq
Well-Known Member
- Joined
- Jul 14, 2014
- Messages
- 253
- Reaction score
- 36
just kegged two brews for the trade, they are carbing so probably a 1 week wait or so... I have to admit I'm quite excited about one in particular
Alright, here we go. Waiting on two offers, will update when I get them, but here are the offer so far:
GaBrewZoo Offer:
Black Saison- 7.2%- Black Saison brewed with 2# Orange Blossom Honey and aged on Red Wine soaked Oak Chips. Brewed in April. Just tasted and the honey is starting to come through with the wine and oak really shining. Tastes really good, just how I imagined it.
NEIPA- 7.5%- Brewed with malted Oats and Oat Milk. Apollo, Amarillo, Warrior, Citra Hops, 12 ounces in 5 gallons.
Octoberfest- 6.3%- Warm fermented with lager yeast.
Hefeweizen- 5.2%- Lots of banana and clove.
Weizenbock- 6.0%- Going for a Vitus type beer. Turned out good.
Saison Cider- 6.2%- 80% apple cider, 20% Cherry juice, brown sugar, cinnamon and fermented with saison yeast. Carbonated.
_______________________________________________________________
TwistedGray Offer:
American Nut Brown - Drink warmer or drink slow; as it warms up the nuttiness comes through.
Tamarindo Stout - Drink warmer or drink slow; as it warms up the tamarindo punches you in the face (low roast).
Pale Ale - Whole cone Cascade and Citra throughout boil and dry hopped on Cashmere (low IBU but enough hops to make it interesting).
Thai Cream Ale - Basic cream ale with a pinch of lactose and Thai tea leaves primarily for color.
Indian Pale Ale - Low IBU, decengt malt, and a sweet overtone.
Blackberry Cider - Blackberries from my yard, cider from the store.
*If I can get carbonation under control, I will include a 16 month sour.*
*If I have time I may also include a mocha milk stout, it's a coin flip whether or not I'll get to this in time.*
_______________________________________________________________
fourfarthing Offer:
Brett Saison - about 6.5% - Traditional Saison pitched with 2/3 saisonstein yeast and 1/3 wlp farmhouse. 100% Ella hopped.
Grisette - 4% - Wheat beer with 100% Azacca hops.
Both of these were big hits at a local farmhouse festival. Brewers liked the Brett. Attendees liked the Grisette.
ESB - Common Room recipe from HBT with all EKG hops. Bottling next weekend.
German Pils - Loosely based on Sam Adams Noble Pils.
Witbier - Based on an Allagash White Clone. Came out a bit overspiced.
There may be others.
_______________________________________________________________
Scturo Offer:
Blueberry Pomegranate Gose - 4.5%
Dark Chocolate/Coconut Imperial Stout - 9.2% (4 months old)
6Row Pale Ale - 6% All 6-Row, Cascade, and Saaz Hops
Hazy Hoppy Cider - 5% - Basic Cider Fermented with London Fog Yeast and GMC Hopped.
Blueberry Farmhouse - 6% (1 year old)
_______________________________________________________________
TBC Offer:
Mosaic SMaSH 6.2% Maris Otter, .5oz 60 min, .5oz 15 min, 3oz whirlpool, 1-2 oz cryohops for dry hop. US-05
Saffron Belgian Tripel 10% Belgian Tripel racked on 2 grams of saffron threads. Fermented with WLP Abbey Ale
Belgian Quad 11% Fermented with WLP Abbey Ale
Hard Cider. ABV? 5.5 gal cider, 4lb sugar, fermented with WLP 616 Funky Cider Blend
Hard Lemon Iced Tea Based on Drunken Emu's Mississippi River Water Recipe on HBT
Peach Bellini Wine
_______________________________________________________________
PianoMan Offer:
Peach-ish Berliner Weisse - 4% Brewed with Wyeast Berliner Weisse 3191. Very little hops brewed on the side. Added peaches at day 2 fermentation. I didn't carb but later threw a couple of carb tablets into a few bottles. You will get a carbed version which seems better. Happy with this first attempt.
No Boil Porter - 5% Grains added at 120F and heated to 180F then started cooling. Hops boiled on the side. Safale - 04 used. It's about 2 months kegged and starting to come around.
No Boil "Exquisite" Hefeweizen - 5.5% Another no heat up brew. Boiled hops on the side. Added DME Wheat and Golden to room temp RO water, with some gypsum and Calcium Cloride. White Labs 300 Hefe yeast used. Afro_lou gave it it's name.
Peach Melomel - 11% 5lbs honey, 1.75 gallons RO, peaches and EC1118 Champagne Yeast used. 100% Fermentation so brewed another batch with D47 and blended. It's a bit carbed and little peach but happpy with 1st results.
Blackberry Hard Lemonade - 5.8% My usual hard lemonade with fresh blackberries and a bit of extract. It's aging very well.
SoCo Homebrew Soured 512 Pecan Porter - 7% This was just discomered on 10-16. The LHBS dudes made a couple of batches of Austin's own 512 Pecan Porter. One batch had gotten soured. It was surprisingly really really good, think Jester King. They filled a 12oz bottle for me... actually for YOU!
Got a couple of "on deck" brews which you may get if all turns out well.
_______________________________________________________________
Blackdirt_cowboy Offer:
Kolsch - 5.8% 3 SRM 30IBU Refreshing lawnmower beer. Brewed in late August.
Octoberfest- 4.8% 11 SRM 21 IBU This one didn't attenuate as well as I had hoped. FG was 1.020, but it's not too sweet. Easy drinker with toasty malt notes on the finish. Brewed in August and lagered until now.
Rauchbier Eiche - 9% 15 SRM 35 IBU This is my take on Schenkerla's smoked dopplebock. Made with home smoked Munich malt smoked with post oak wood. Smoky, malty, and hoppy. Brewed in February and lagered until now.
Milk Stout - 5.1% 21 SRM 32 IBU This one is based off the 1936 version of the English milk stout, Mackeson. I'm carbing it up now, so no tasting notes. The FG sample tasted really good though. I'm excited for this one. Brewed late September, so may need some aging.
_______________________________________________________________
jason613 Offer:
_______________________________________________________________
RevKev Offer:
I'll preface this by saying these are all underway. Closest to being finished is the cream ale which is cold crashing. I may take a month to ship but I likely will have a farmhouse ready by then too.
El Dorado Dry Hopped Cream Ale
76.1% Pilsen Malt
11.1% Flaked Maize
11.1% Flaked Rice
1.7% C60
US-05
2 SRM
10.8 IBU
TBD ABV
1.054 OG
Rye Barrel Aged Vanilla Imperial Stout
73.9% MO
3.2% White Wheat
3.2% Flaked Wheat
3.2% Special B
3.2% Chocolate Malt
3.2% Carafa III
3.2% C60
2.4% Aromatic Malt
2.4% Roasted Barley
1.8% Black Patent Malt
0.8% Black Barley
US-05
65 SRM
87.5 IBU
TBD ABV
1.113 OG
Classic Pils (my first lager)
97.3% Pilsen Malt
1.4% Melanoiden Malt
1.4% Carapils
W34/70
1 SRM
25 IBU
TBD ABV
1.047 OG
_______________________________________________________________
Jerbrew Offer:
_______________________________________________________________
madscientistbrewNq Offer:
Wee Heavy - 9% Aged on Apple Brandy soaked Oak chips.
Vanilla Coffee Cream Ale - 5% Coffee procured from Heart Roasters - Ethiopia Gedeb beans.
Belgian Dark Ale - 11% West 12 clone mod.
Passion fruit Petit Saison Brett 4.5% prior to Brett. 4 grain saison fermented with a Belgian strain conditioned over Brett C and Passion fruit. Well attenuated prior to Brett i.e. 1.004. I still need to carb but definitely unique.
Brews coming soon and likely to make an appearance- RIS aged in a JD barrel (if permitted, collab brew/blend (5 homebrewers brought their fermented RIS under certain guidelines) secondary to it being a 50 gallon barrel. Sorry I do not brew on a 50 gallon system...) and a Huell Melon Helles Lager.
_______________________________________________________________
imasickboy Offer:
"I Love a Burning A$$hole in the Morning"- 5.7% Mexican Cake-type stout. Cinnamon, chocolate, three pepper medley.
"1492" - 5.7% American Stout. Lots of Columbus hops.
"Fall Down Ale 012" - ABV TBD (expected 10%) American Barleywine. 12th annual collaborative barleywine.
"Beer" - 3.5% Belgian Table Beer. Partigyle of the above barleywine. Abbey Yeast.
"Because My Mama Saaz So" - ABV TBD (expected 4.7%) Altbier. All Saaz...duh.
Extras TBD, but will all be homemade.
View attachment 593756 All the offers sound great. Racking the hard tea onto potassium sorbate to kill yeast before I back sweeten with lemonade concentrate
pizza boy? you a hbg guy? I lived in Mechanicsburg but now nepa based.
Actually I was a NEPA guy but now I’m down here. Between Harrisburg and York. About 25 min from Pizza Boy. The owner of Pizza Boy is a NEPA guy from Hazleton.
oh yeah I knew al and the als of Hamden staff quite well..... probably too well.... you got to order the hot hot hot and a good old sunny side or a hop tart or any of their sours (not to be confused with new belgiums hop tart if I recall)
well at least that was my thing...
yeah live north of Scranton more or less Barren in terms of good breweries so off to the hudson valley area I go roughly every 2 months ... I do plan to hit up mellow mink he was just starting when i moved last year... he pourex at one of the beer events I was competing at... south county is near you sort of... their cosmic nod probably one of my favorite pales of late...
yeah live north of Scranton more or less Barren in terms of good breweries so off to the hudson valley area I go roughly every 2 months ... I do plan to hit up mellow mink he was just starting when i moved last year... he pourex at one of the beer events I was competing at... south county is near you sort of... their cosmic nod probably one of my favorite pales of late...
I guess I’m already on the clock, [emoji846]
Hm, Now who’s HB have I not tried?..
Right... [emoji102][emoji482]I guess I’m already on the clock, [emoji846]
Hm, Now who’s HB have I not tried?..
He is on the clock. You must be the one tipping them back too quickly.Lol, you drunk?
If I can still be in,
If I can still be in,
My offers are (all grain recipes)
Slow Ride Clone - Session IPA
Oud Bruin - Flanders Red Ale
60 Schilling Smoky Scotch Ale
Hoppy Wheat Pale Ale, I call it Gumball Thoughts
Also a bag of spent grain dog treats!
Enter your email address to join: