Single origin Bolivian pour over
Now thats a nice foamy head! Crystal, wheat or just good process?
I'm drinking the best Pilsner I've made so far while eating liverwurst on toasted homemade rye bread. Takes me back to my grandparents kitchen table growing up. Just missing their German accents.
I tested/sampled mine yesterday... Its down to 1.003.... I'll let it sit a room temp a couple more days... Then off to cold crashing... Keg and swig next W/E? Sneezles61
2 row, CC20, CC120, Vienna, Torrified Wheat, & Melanoidin.
Me a heffeweizen and a bonaire pilsner with my daughter
I was informed that Dark Horse base malt is Vienna Malt...&
Definitely one of the best.
My doppelbock kegged a week ago it's almost there
On tap I’ve got a peanut butter stout, an ESB, chocolate bock, DIPA, a helles, a a cherry cheesecake beer, and an American lager.
Have an Ordinary Bitter on one tap, Kama Citra on the other. In the basement have a Scarlett O’Hara Irish Red that just became ready to drink. Life is good.
How's that cherry cheesecake moving?
Just put Uncle Tony's Lager in the kegerator it's been lagering in the keg in the garage for a couple weeks. It not carbonated and I pulled off the bottom so it's to early to judge but I think I taste corn flakes
Smell corn flakes, I think
Oh that’s what I have at home not at the brewery. It actually came out pretty well.
So...... really? I've got to brew a brew that needs some biscuit malt... Soda Crackers as a sub? Sneezles61
Knot Today IPA, Saison, and Brut in the keezer. Rye is on deck carbing.
The last of my beautiful NEIPA
Best Bitter, Sun Dog IPA, Vienna lager, Schwarzbier and dry Irish Stout on tap. Pilsner in the lager chest and hard cider resting in the garage fridge for summer.