BeerBorg

Drinking Steve and Paul's excellent homebrew (brown ale and lemon saison respectively) while watching basketball and (finally) starting to put a few boxes together to mail out over the next few weeks...

You still have that nasty saison? Really, what's it like this old?
Good seeing you again. Hope all is well!

Lagunitas IPA

Beer-lord wrote:You still have that nasty saison? Really, what's it like this old?
Good seeing you again. Hope all is well!

Actually, I think it's drinking kinda nice now... Very much a saison character with some lemon. Balanced pretty well at this point...

I had a sixer of mixed stuff from you, Steve, and a few others in the back of the beer fridge. I noticed it today, moved it up front, and am sampling this evening. I still have four bottles of "4 Kilts" as well... Did you all drink bottles from everyone yet? I'm thinking of a one-night drinking session to compare them all...

I cycled for hours in <30something degree temps with wind blowing. So *(&% cold. So I'm drinking one of the Belgian Stouts I brewed last year. Hitting the spot.

Green flash west coast ipa. It's really good, but I didn't check the prove when I bought it. When I looked at the receipt, I saw it was $2.99 per bottle (any beer more than 3.2% abw (4% abv) is sold by the bottle in Utah. They're supposed to ring up reach bottle in a six pack separately, unless they're cans in a sealed box, but they'll sometimes scan the same bottle six times.

So now I'm into the "Belgian Oktoberfest" I made last summer. Basically Oktoberfest grain bill, but with French hops and Ardennes yeast.

It's gotten pretty smooth, but it's obviously "kind of spicy" for an Oktoberfest LOL. But I like it.

My son=in-law's first brew an APA. I wrote the recipe for him and changed the hops from the first (Cascade 20 & 5) to the second (Cluster). He chose the 2 hops and couldn't decide so this was my solution. the Cascade is good only 37 IBUs but the grapefruit is in your face. I'm interested to see what the cluster brings to the brew.

My "leftover kolsch". It's pretty dang good for leftovers.

Last night, I had a glass of BrewDemon's Wild Spirit IPA, a 6G batch that was ready Saturday, and a glass of their Ye Olde Devil Nut Brown Ale, Mmmm good stuff.

Drinking a Red X IPA, still a bit more bitter than I expected, tasting milder & more well rounded than it did last week. I am thinking this malt will serve better as an addition, rather then the main component of a brew.

@ Rebel_B

Curious as to what your thoughts are on the malt that you are suggesting it might be better as an addition rather than a 100%'er...

With my RCE withe Screwy, I was at about 51% Red X but upon completion, I now feel I wanted more of it in the grist... Maybe 75% or more...

Thoughts?

I'm starting to feel better about adding some munich and vienna to my recipe but then again, I don't really like my beers with 100% single grains. Just a little of another type or two is what my tongue enjoys.
Rebel, that color does look very nice. Is Red X supposed to be red or a burnt orange? I don't know but the Stone beer was definitely to the dark red side.

Beer-lord wrote:Rebel, that color does look very nice. Is Red X supposed to be red or a burnt orange? I don't know but the Stone beer was definitely to the dark red side.

Do we know for sure that the Stone beer is just RedX and not a mix of it and some kind of dark crystal and/or dehusked roasted malt?

From reading the bottle, I don't think it is 100% Red X.

My guess is there is some Black Malt in there for color.

Or maybe a datk crystal or extra special malt...