What are you drinking tonight 2022?

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Sorry @samale . I have had your Tripel for a little while and kept putting off drinking a 10% beer 😬
It was worth the wait...perfect 👌🏼great brew.
Big hiss when opening the bottle and lots of carbonation in the glass, crystal clear and looked the part with a cracking head which stayed around for the whole glass.
Subtle light banana and fruit in the aroma with a little spice.
Flavour followed similar profile. Just the right amount of bitterness to balance out some alchol sweetness. Fairly dry feel but with a little sweetness and body still. Little floral/spice from hops and subtle fruitiness from yeast I think. Good clean fermentation as not hot alcohol or astringency. Top beer👍🏼🍺
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samale

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Sorry @samale . I have had your Tripel for a little while and kept putting off drinking a 10% beer 😬
It was worth the wait...perfect 👌🏼great brew.
Big hiss when opening the bottle and lots of carbonation in the glass, crystal clear and looked the part with a cracking head which stayed around for the whole glass.
Subtle light banana and fruit in the aroma with a little spice.
Flavour followed similar profile. Just the right amount of bitterness to balance out some alchol sweetness. Fairly dry feel but with a little sweetness and body still. Little floral/spice from hops and subtle fruitiness from yeast I think. Good clean fermentation as not hot alcohol or astringency. Top beer👍🏼🍺
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Cheers Dave, Its a lovely beer. I have another in the fermenter that I brewed for the LAB competition in May. I will probably enter both my entries into your March competition to get some feed back. The other will be a Saison hoped with hallertau blanc
 

foxy

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Not tonight but this arvo, went to a small town to have an English bitter pick up some pork pies and Cornish pasties, 11/2 hour drive pie shop shut! Went to the Royal George for a pint of draught bitter, now some sort of salon come wine and cocktail bar. Went to 3 more pubs all closed, don't open until Wednesdays. The small towns have been hit hard by COVID every pub, cafe and bakery had signs in their windows looking for staff. 20 minutes drive on the way back home stopped in my favourite pub/ brew house, brew house should be used loosely it is a brewery with canning and bottling lines. The owner was a member of the Aussie Home brewing forum some years ago before he took the punt and opened his own premises in an old coaching inn. Paid off and he will be worth a few million dollars now. So to the drink, a couple of pints of the best ESB one could wish for, and a couple of pics of the brewery.

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Would be interested in the recipe as a cherry sour is on my list :D
Lisa
I made a base first with
3000g Lager malt
2000g Wheat malt
200g Acid malt
20g Northern brewer @60m
20g Willamette @15m
Then split into two 10 litre batches a cherry and a raspberry.
For the cherry fermented with a half pack of Philly sour and half pack of CML Saison yeast.
Transferred the fermented wort to 2FV and added 1.7kg of frozen cherries and a small bottle of cherry essence. Left for 7 days then bottled.
ABV 6.3% and bottled 29/10/21.
 

Tess Tickle

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Lisa
I made a base first with
3000g Lager malt
2000g Wheat malt
200g Acid malt
20g Northern brewer @60m
20g Willamette @15m
Then split into two 10 litre batches a cherry and a raspberry.
For the cherry fermented with a half pack of Philly sour and half pack of CML Saison yeast.
Transferred the fermented wort to 2FV and added 1.7kg of frozen cherries and a small bottle of cherry essence. Left for 7 days then bottled.
ABV 6.3% and bottled 29/10/21.
Ahhhhh, that's why it's not sour. You can't mix that philly sour yeast - the other yeast will have overtaken it.
 

Tess Tickle

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Yes never thought of that, the raspberry sour used the other 2 halves and was a bit more sour but not as sour as when I made it just with Philly Sour.
The yeast makes lactic acid first and then the alcohol. So if you wanted, you could just pitch the philly, leave it a week until it's sour and then pitch the saison yeast. Or kettle sour it instead. Right faff though, I don't fancy that lol

The pitch rate makes a difference to how well it sours too. I've watched Heathy's video many times before I made mine lol
 
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