What Are You Drinking Right Now?

[adamK]

SN Celebration arrived in MT. I am happy to have it back.

[Billy Klubb]

I am drinking my double IPA with CalAle yeast. The other keg was American Ale Yeast Double IPA. BTW -- I am really sick of double IPA. I will be happy when it is gone and I can drink something else. It is 9% and over 100 IBUs. It basically blows out your taste buds and gets you hammered. I will be happy to have a session on tap.

brutha, the trick is to have 2 or more different styles in kegs & bottles at all times.

almost done with this 11th Hour. gonna have my Weizenbock next.

[spiderwrangler]

I am drinking my double IPA with CalAle yeast. The other keg was American Ale Yeast Double IPA. BTW -- I am really sick of double IPA. I will be happy when it is gone and I can drink something else. It is 9% and over 100 IBUs. It basically blows out your taste buds and gets you hammered. I will be happy to have a session on tap.

brutha, the trick is to have 2 or more different styles in kegs & bottles at all times.

almost done with this 11th Hour. gonna have my Weizenbock next.

Yeah, blending or alternating can keep it from becoming a chore to drink..

[DoWBrewer]

When I moved to my new system I started brewing 10-gallon batches. I can only fit two kegs in my fridge, so that means one beer at a time. I recently moved back to brewing 5-gallons at a time, so I can have two different beers on tap and one fermenting. I am also looking into a chest freezer, so I can have four kegs.

[snowcapt]

Toasting the 29 men who lost their lives on this day aboard the Edmund Fitzgerald, 37 years ago, with an Edmund Fitzgerald Porter.

[grod]

German Pilsner, probably a little odd on Rememberence Day (11 November) but I have an English Ale saved for later on.

Lest We Forget

love

g

[Ozwald]

SN Celebration arrived in MT. I am happy to have it back.

Perfect, I drank my last bottle of last year's about a month or so ago.

[Bugeater]

Drinking a nice sample of my wild saison cider. Fresh pressed cider with all the natural yeasts with some brown sugar, dried cranberries, and French Saison yeast added. 1.088 down to 0.999, 11.6% abv . It is quite good for as young as it is (brewed back at the end of September). Nice sour character to it. Slight bit of acetic acid, lots of brett and lactic. A little too alcoholic tasting at present, but that should age out nicely. The keg is now resting in a cold corner of the cellar for the winter. Next spring I'll give it another taste.