[Village Taphouse]

What's wrong with it?

[BrewBama]

Chillaxin after chores w/ a NZ Pils (No2)

[fredthecat]

What's wrong with it?

frankly, i think its my problem. diamond is just a super flow flocculator (at least what im used to i guess) and i didnt crash it hard enough or long enough AND/OR i didn't let it absolutely attenuate, but i ended up with significant haze and powder that took longer than expected to sediment out. its finally okay now, but yeah.

have another beer using diamond on the go now, will try to let it go longer. also the distinctive taste just isn't exactly my cup of tea.

[ynotbrusum]

My Sheriff of Nottingham Bitter - easy go’er at 3.8 ABV


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[BrewBama]

Brit Golden Ale

[HopDen]

Brit Golden Ale

Funny that the flamingo is usually in your pictures! Looks like it has a few years on it?!

[BrewBama]

Yeah. She’s been around a while.


One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.

[BeerSeq]

Chillaxin after chores w/ a NZ Pils (No2)

Wonderful style, looks like a good one! Which hops did you use? I used a combo of Motueka & Riwaka in mine, with Pacific Jade for bittering.

[BrewBama]

I used Riwaka, Motueka, and Nelson Sauvin.


One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.

[BeerSeq]

I used Riwaka, Motueka, and Nelson Sauvin.


One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.

Yum, great combo! Any dry hopping, or all hot side?

[BrewBama]

I went all hot side: top of the boil, 20 min, and flameout.

[Andy Farke]

I'm super proud of this batch! It's a fruited Berliner Weisse-style ale, made with pineapple guava (feijoa). Last winter, I "discovered" the tree next to our house, and it turns out the fruit were 1) something completely new to me; and 2) potentially well-suited for a fruited beer.

I call this batch "Rated 'PG' for Pineapple Guava'. It's pretty simple -- 50% wheat, 50% pilsner malt, to 1.031 s.g., an ounce of homegrown Saaz at 10 minutes, some Philly Sour to kick off fermentation, and 2.5 lb. of pasteurized pineapple guava puree added on the second day of fermentation. It's only a 2.5 gallon batch, because the fruit is a bit of effort to process, and I wasn't sure how things would turn out. The aroma on the final product is amazingly close to the fresh fruit, and the flavor is subtle enough to be enjoyable against the lacto sourness. I'm excited to make this again!

Full recipe and notes are at my blog (here).

[mtevans]

I'm super proud of this batch! It's a fruited Berliner Weisse-style ale, made with pineapple guava (feijoa). Last winter, I "discovered" the tree next to our house, and it turns out the fruit were 1) something completely new to me; and 2) potentially well-suited for a fruited beer.

I call this batch "Rated 'PG' for Pineapple Guava'. It's pretty simple -- 50% wheat, 50% pilsner malt, to 1.031 s.g., an ounce of homegrown Saaz at 10 minutes, some Philly Sour to kick off fermentation, and 2.5 lb. of pasteurized pineapple guava puree added on the second day of fermentation. It's only a 2.5 gallon batch, because the fruit is a bit of effort to process, and I wasn't sure how things would turn out. The aroma on the final product is amazingly close to the fresh fruit, and the flavor is subtle enough to be enjoyable against the lacto sourness. I'm excited to make this again!

Full recipe and notes are at my blog (here).

When life hands you pineapple gauva, make make pineapple guava Berliner Weisse! Way to make use of something previously neglected, looks good and sounds delicious!


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[Village Taphouse]

Blonde Ale.  This is 80% Avangard Pils and 20% Swaen Munich Dark (8L), Perle to bitter, Crystal hops late and 1056.

[goose]

My Saison d' Ete, a super strength Saison.

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