BeerBorg

I put the recipe in Basic Brewing, since it's an extract/specialty grain recipe.

This is the label.

AWESOME!!!!

BlackDuck wrote:AWESOME!!!!

WHAT HE SAID!

NICE, Dave!
I have something interesting going on, I did a 30 minute extract brew using 3.3 lbs Briess Munich LME and 3 lbs Briess Sparkling Amber DME. After chilling I racked it onto yeast cake from my Pils Ale S-05, that was about 9-10 days old, it was kept with a layer of beer on the cake, the lid on the bucket and airlock in the lid at around 70 degrees. It fermented at 65 degrees for 2.5 weeks and FG finished 6 points lower than expected. The interesting part is it fermented ferociously and after cold crashing I kegged it tonight when I popped the lid when it was nearly done emptying, I got a nose full of Bannana and the sample was kind of spicy, slightly fruity interesting flavors. I want to see where these tastes end up after carbonating!

I bottled the brown ale that I chucked 3/4oz of El-Dorado hops in as the finishing hop. Tasted great. I am now a firm believer that El-Dorodo is best used in malty/darker beers.

Getting my gear ready to brew Bubs' IPA! I'm excited for this one.

Currently fermenting a Pilsner and have an Oktoberfest on deck, although by the time that's finished it will be more like a Thanksgivingfest. Also, have a Munton's Nut Brown Ale kit that I"m looking forward to brewing. I may dress that one up with some fresh grains and hops.

brewing another batch of my Middletown Pale Ale.

Just kegged a batch of 2 Daves Irish Red, and I'm gonna brew a fiver of PacTiki Pale Ale tomorrow!

Bottled my Fresh Squeezed clone....now need to make a label since I'm way out of practice with bottling & labeling.

Triple bottling day today...

First up was the Chirp Red Ale... Loved the taste of the hydro pull... malty goodness. ABV settled in around 7%...



Next was the Christmas Ale, which came in around 4.75% ABV. Spice is prevalent, but not overpowering. I think this will be a fine ale...



Finally, what I'm now referring to as Breakfast, the orange smoked maple rye ale, which sounds like a lot going on, but it somehow seems to work (at least by first taste). Fermented out way past what was expected, putting it at 6.4%

I should have a lot of good beers to taste around Christmas time...

swenocha wrote:Triple bottling day today...

Ooof. That's a lot of work.

Will be brewing up my pumpkin beer this weekend! Looking forward to another session!

Farmer's Almanac said it was a great day to brew beer so I went ahead and did so. An experiment, first non HME brew. Munich LME with Mount Hood hops. It's late for an Octoberfest beer but out here it doesn't really feel like October till late Nov. or early Dec. anyway.