Here's my latest set...
![](https://uploads.tapatalk-cdn.com/20230415/2c8c95b2a25676cba7e819e31d9e4438.jpg)
1. British Golden Ale dry hopped with citra. Had a gorgeous citra hop character the first 3 weeks, but it was also quite hazy then. By now, it's pouring clear but has lost much of that character. Still solid though.
![](https://uploads.tapatalk-cdn.com/20230415/462cbf4399259951736f23b23895a89e.jpg)
2. Irish red ale made with MCI Irish Ale malt, light and dark crystal, and 300L light roasted barley. Going into this brew, I was expecting it to be the most boring of the four, but it's actually the most moreish, has a gorgeous biscuity malt character, and goes especially well with the slow smoked ribs you see behind it in the pic!
![](https://uploads.tapatalk-cdn.com/20230415/4f8d621dd352f61ad161392be7bba959.jpg)
3. Scottish light / 60 shilling. Super smooth and with a surprisingly chewy body for a 3.6% abv beer. I know, technically that puts it more in the 70 shilling range, but since I brewed it as a 60 shilling (which tend to be the darkest of the Scottish ales), and just so happened to get better than expected extraction efficiency, I'm gonna call it a 60 shilling. 60 or 70, it's not watery at all and drinks like a much larger, more substantial beer than it is.
![](https://uploads.tapatalk-cdn.com/20230415/2ff16f7404cf5f0350a5e21447fb6a7a.jpg)
4. Dry Irish stout. Turned out surprisingly good for a brew day in which almost everything went wrong. Plenty dry and roasty toasty with a dry bitter aftertaste. This one is interesting, because the flavor seems to change quite a bit from week to week. A lot of the roast particulates must have dropped out by week 2 because then it tasted less roasty and more fruity-estery. By week 4 it's less fruity but more bitter and dry. Good overall, but I'm definitely going to have to rebrew this one day and serve it on nitro!
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