What are you drinking tonight 2020.

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MonkeyMick

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A very young 'Grumpy Old Bugger' stout, brewed with a litre of coffee and a couple of handfuls of cacao nibs.

When I say young, it's been in bottles for a week and hasn't finished conditioning, but couldn't wait.

It's good, with a very dark chocolate aftertaste. I'll be leaving the rest of it for another month now before trying again!

Then a can of Loch Lomond Bravehop. Its not too bad...
 

Hopsteep

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A very young 'Grumpy Old Bugger' stout, brewed with a litre of coffee and a couple of handfuls of cacao nibs.

When I say young, it's been in bottles for a week and hasn't finished conditioning, but couldn't wait.

It's good, with a very dark chocolate aftertaste. I'll be leaving the rest of it for another month now before trying again!

Then a can of Loch Lomond Bravehop. Its not too bad...
We were at the Loch in December but didn’t spot that one!
 

MonkeyMick

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We were at the Loch in December but didn’t spot that one!
I actually picked it up at Lidl, its a dark IPA 6% hopped with Columb us and Chinook. Tastes very like a hopped lager I made recently using an out of date kit.
 

nige

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Just having a bottle of 13 guns American ipa, first time I've tried this, I may get to like hops after all.
 

nige

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A kit or AG looks good, I will do some standard larger for summer in next week or two.
 

nige

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How long has it contitioned Steve, I think mines ended up 10_10.5 so will need a while.
 

nige

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Well it started off a European larger, its under that thread Steve but had medium Dme and candy sugar additions along with over pitching a high abv belgian yeast and maltodextrin , I've tried one and if it's like anything it's like a leffe brun x barley wine, great but obviously needs time as the head disappeared after two mins. Tasted great but it's not a session beer, 4 of them its good night vienna .your image is to big I can't see it Steve.
 
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nige

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I need a couple of summer lagers to get going for summer, I may do another euro as lt tasted good for a lager before I decided to changed things and maybe a new zealand pilsner I've heard good reports of.
 

Ajhutch

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Tonight I’m drinking a home brewed flandersish red that was blended with 20% red grape juice. It’s pretty tasty, fairly abrasively sour but some jammy fruit too. I’ve had a couple of successes now with adding fruit juice as opposed to fruit flesh into sour beers
 

Drunkula

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Blackberry wheat that I took off a gallon of my normal wheat to make that I had absolutely fekk all hope in.

Had some without the yeast swirled in and it was as dull as hell. Nothing good, nothing bad. Got the yeast roused and it is such a change. The berries aren't huge but you get like this berry ice-cream flavour at the start with just an edge of sourness that brings it alive, then when that disappears you get this lovely grain coming through and it's like the milk you get at the end of the cornflakes and it just gets more lovely and grainy over the next 30 seconds.

The yeast completely transforms it. Score - pffft. At least a 7 or 8. Without yeast I don't dislike it but if you were in one of those sorts of pubs that are crap and have fekk all on offer then I'd get the Guinness. With the yeast I'd have a few Guinnii then another of these, then another Guinness to clean the pipes.

Everyone is familiar with the "Ok, it's Guinness, then." sort of pubs? I associate them with weddings.
 

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