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Old 02-12-2017, 11:43 AM   #1
Gusr1200s
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Default beers i have brewed recently

hello all
Here is a selection of my latest brews

left to right
kick in the plums (plum and ginger imperial stout)10%abv
mositra(mosiac/citra APA)6%abv
kin,ell wetter V6(denali/citra NEIPA ) 6.2% abv
shot nine times(amarillo/simcoe IPA)5.9% abv
ex citra ex citra (citra hopped LAMBIC)5.7% aged 12 months
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Old 02-12-2017, 11:57 AM   #2
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here what the lambic looked like prior to legging
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Old 02-12-2017, 12:00 PM   #3
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Another NEIPA
this time experimental 035 and Ekuanot lupulnz hops
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Old 02-12-2017, 12:02 PM   #4
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homemade plum and ginger jam into secondary for kick in plums

in goes the black gold
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Old 02-12-2017, 12:05 PM   #5
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Ex citra ex citra lambic. i am really pleased with this . you can still detect the citrus flavour of the hops with a nice balance of sour and funk going on .well worth the wait!!!
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Old 02-12-2017, 12:38 PM   #6
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Lovely looking selection of beers there!
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Fermenting Lagers, IPA's

Conditioning Lager, Kolsch, Pumpkin ale, Caramel Stout, NEIPA

Drinking Saaz Kolsch, Rye Kolsch, Kveik Cascade pale ale, Amarillo & Cascade IPA
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Old 02-12-2017, 01:09 PM   #7
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Looks great.

How did you go about producing the lambic? Did u use a commercial yeast/bottle dregs/spontaneous fermentation, etc? Did you leave it in primary or transfer off the trub? Did you let the temperature fluctuate with the season or put some sort of control on it?
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Brewing:
WntrWrmr - Xmas brew
The Golden Sour
Conditioning/Drinking:
stout
Saison - split batch ½ with MJ French Saison (RIP), ½ with MJ+Orval dregs
doNotGoseGentleIntoThatGoodNight
Planning:
the brown ale I keep neglecting to make
Some kind of extract based pseudolambic
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Old 03-12-2017, 12:18 PM   #8
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Hi
I used a wyeast 3278 Belgium lambic blend. I left it in primary temp controlled for a month. Then it sat in the garage wrapped in a blanket for 11 months without any form of temp control.
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