Split batch with Dusseldorf altbier grist, with OYL-001 yeast vs. T-58 for a Belgian version. Both looking and smelling fantastic so far (tail end of fermentations in glass vessels). I can’t wait to taste both.
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its funny you mention this
I have a nice Altbier recipe that I make and started to design a Bier de Garde recipe
and it ended looking like the Altbier so I figured to just change the yeast
I happen to have T-58
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Haven’t been brewing this winter. In our condo its too small a space and only have an electric stove top. Do sample some of the local beers though.
Spiny Hopster a play on words because of the spiny (warm water) lobster here, from Florida Keys Brewing Co and Channel Marker IPA from Islamorada Brewing are my favs.
The Mrs has been bugging me to brew a pumpkin ale since she really liked the last one I did so that will be the first one I do after we go north and I have my big brewery to use.
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Have a Mexican lager in the fermenter now finishing up for early May. I always make one for Cinco de Mayo and the Kentucky Derby. Building up a yeast slurry for a pale ale. Working up a recipe for a session IPA.
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I have a Schops keg conditioning now and A Sladek Czech lager fermenting
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I think I have the Biere de Garde recipe almost ready
thoughts
Breslau-style schoeps? I made one last year and LOVED it. Mine was a dark brown almost black version. Liquid brown bread. Yummo.
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Mine was 85% wheat
liquid bread I like that
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Mine was like 70% wheat and a whole lot of dark character malts, including some Munich and then all the usual suspects. Yep, liquid bread. That’s the kind of beer I really love.
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Brewing my ‘tropical’ lager tomorrow. It’s a newer recipe so it’s a work in progress. It’s lightly bittered and uses lupomax bru-1 and lupomax Citra in the whirlpool, as well as a DH charge. Not a crazy amount but noticeable. It’s ’fruit forward’ and people are pretty surprised when I tell them there’s no fruit in it.
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Im drinking my Italian pils
from what I can see its basically a dry hopped German pils
I used Sladek hops to get some peach also used the Eraclea malt
I also played with a Citra cream ale for my nephews college graduation
he wanted something light so my version of a Light beer not much body or ABV but it may be enjoyable to light beer drinkers or after a sweaty day on the construction site
Im not a good judge of light beers myself so interested in feedback from some
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I find that a lighter hand of very assertive hops like Citra and galaxy can be very tasty in a lighter beer. It provides enough interest while not being dominating.
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Took a few days off for the 4th so decided to make a sour beer since I have time to let it sit and sour. First time using lactobacillius plantarum in a tablet form so we’ll see how it turns out…
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tablet as in probiotic supplements?
I wondered about that
I’ve always used goodbelly
Correct, probiotic supplements containing Lactiplantibacillus plantarum (new name). Usually use goodbelly but couldn’t source it. 
. So, ordered it off Amazon and it arrived the next day. It soured it up pretty well! Pitched Wednesday around 11pm and boiled it today around 9am. So about 34 hours. Forgot how ‘pleasant’ the boil smells 
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