BeerBorg

betterbeerkits.com Chico Pale Ale. Really not a bad beer. It screams to me for more hops but it's got a clean, balanced flavor. The nose is almost nothing.....maybe some slight 05 yeast aroma.
It drinks heavier than it is. It feels like a 1.065 instead of an 1.053.
Still may keg hop it but I'll let it go another week.

Thyme Saison first pour... Dry-hopped with fresh sprigs of Lemon Thyme & Sorachi Ace whole hops; fermented with Danstar Belle Saison yeast... This one finished at 5.8% ABV and has a fantastic lemony aroma & taste. This is from a recipe published in BYO magazine, May-June 2015.

That looks and sounds great Rebel_B

This is far from a first pour, but first chance to snap a pic. This is a nice sessionable IPA. I was hoping for a bit more fruit but got more pine. Great spring beer.

Looks....picture perfect!!!

Looks yummy, what type of hops?

Kealia wrote:Looks yummy, what type of hops?

HOPS:
0.3 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 47.99
0.5 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 10 min, IBU: 19.33
0.5 oz - cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 7.44
0.5 oz - Columbus, Type: Pellet, AA: 15, Use: flameout
1.5 oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Dry Hop for 5 days

Must have been the Columbus giving me the pine. First time using them. Probably should have switched up the order to have cascade or Centennial at flameout.

First pour of my first IPL; Viewcrest Rye IPL, brewed up way back in March. This one is a powerful beer; finished at 8.4% ABV. The hops: Magnum for bittering, then liberal doses of Amarillo, Cascade, & Simcoe for aroma zero minute addition(s). The dry-hop back on May 10th was a bunch of Amarillo & Simcoe hops. Very tasty!

Rebel, that sounds nice. Did you use pilsner or 2 row for the base? I ask because the color is awesome.

Beer-lord wrote:Rebel, that sounds nice. Did you use pilsner or 2 row for the base? I ask because the color is awesome.

I used 65% Pale malt, 32% Rye malt, & 3% Light Munich malt.

Nice! I've never thought of using rye in my IPL. That takes me to a 'whole nutha level'.
I'm going to put something like this on the side for future brewing.

Here's my first Belgian Wit. It is a little tart and refreshing. Could use a bit more carb and there is some sulfur on the nose. Hopefully, a couple more weeks in the bottle wil help with both. And strangely, this is a much clearer beer than I was excpecting. I like trying new styles, and though I may not be spot on with the results, I enjoy the process.

@Ibasterd, if you want it cloudy/opaque like a true wit, use a large proportion of unmalted wheat or unmalted oats (IE flaked wheat/oats), both are appropriate in a wit. It's unmalted grains that give it the opaqueness. A true Belgian wit uses so much of those things (like 40% of the grain bill) that often full conversion doesn't actually happen - there are starches left in. Yes, that's against the rules we follow for most anything else. But that's how it is for a true wit, or some types of sours. You can try using more then 70% malted wheat if you can't stand the idea of using a ton of unmalted wheat.

mashani wrote:@Ibasterd, if you want it cloudy/opaque like a true wit, use a large proportion of unmalted wheat or unmalted oats (IE flaked wheat/oats), both are appropriate in a wit. It's unmalted grains that give it the opaqueness. A true Belgian wit uses so much of those things (like 40% of the grain bill) that often full conversion doesn't actually happen - there are starches left in. Yes, that's against the rules we follow for most anything else. But that's how it is for a true wit, or some types of sours. You can try using more then 70% malted wheat if you can't stand the idea of using a ton of unmalted wheat.

It's strange. I thought that I had it covered with the grain bill for this one. It's possible that I mistakenly threw in some irish moss out of habit. I honestly can't remember.

FERMENTABLES:
1.5 lb - Flaked Wheat (33.3%)
2.5 lb - Belgian - Pilsner (55.6%)
7 oz - Flaked Oats (9.7%)
1 oz - Belgian - Biscuit (1.4%)

@Ibasterd, Sounds like a nice grain bill to me. I would have thought that would have done it. If you tossed in some whirfloc, that might be why. How long did you mash it? What yeast did you use? WLP400? (you said sulfur).

If it was WLP400, and you fermented in the low-mid 60s, try fermenting 68-72ish instead of lower then that next time, and you might not get any sulfur. It gets more sulfury the cooler you ferment in my experience. The perceived sulfur should go away with some age, unless you are a sulfur super taster/smeller, which some folks are.