Whatchya Drinking?

[JohnP]

Gave the Single Wide IPA a chance a couple weeks ago.  Little too bitter for my liking but wasn't too bad.  Been leaning more on Shocktop Belgian White lately

 

 

Took a trip to So. California to visit my brother and his family a couple months back and he got me hooked on Lagunitas Stoopid WIT and Ballast Point Sculpin while we were there.  Just alil pricey for me ;).

[Smalls21]

ballast point makes really solid beers

[moguy1973]

Had a Bur Oak Dark Star Black Kölsh (out of Columbia, MO) on Saturday and it was probably one of the best Kölsh that I've had.

 

[Johnsfolly]

2 hours ago, Smalls21 said:

ballast point makes really solid beers

 I really Ballast point Grunion India pale ale. Makes you wonder what's on the inside when they have fish porn on the label.

7 minutes ago, moguy1973 said:

Had a Bur Oak Dark Star Black Kölsh (out of Columbia, MO) on Saturday and it was probably one of the best Kölsh that I've had.

MOguy - I agree about the Dark Star. Bur Oak is 2.5 miles from my house. Even then we can't keep up with their new brews.

[Smalls21]

55 minutes ago, Johnsfolly said:

 I really Ballast point Grunion India pale ale. Makes you wonder what's on the inside when they have fish porn on the label.

 

they have a coffee cream ale that is really good!!

[ness]

Not drinking this today, but will in a few weeks. Did a session with a few friends at Brew Lab in downtown OP last night. You go in, select the beer you'd like to make and they step you through the process on their really slick setup. 

 

Honored guest chose a brown ale.  Measured out the three malted grains then dumped them in the hopper to be ground:

Then into 154 degree water for one hour while the natural enzymes converted the starches into sugar. Kind of a cool setup-- this is the center tank of the three pictured above. In order to maintain the 154 degrees, wort was pumped out of the center tank, through a coil in the right tank, then back into the center tank. The right tank had boiling water in it. When the temp hit the mark, the guy would turn off the pump.

Then, the wort was slowly pumped out and a measured amount of hot water was sprayed over the grain ("sparging") to rinse the remaining sugars out of the grains. Final volume ~ 6 gallons pumped over to the left tank.

Then the wort was brought to a boil and hops were added. Boiled all that for an hour, and ate some pizza. 

The last 15 minutes a different type of hops were added for aroma (the first dose provided bittering).

Then it was run through a filter and passed through a "wort chiller" which reduced the temperature down to 65 degrees in just a few minutes. Cold water in though the black hose on the right, hot water out the black hose on the left. Hot wort pumped into the brown tube on the left, cool wort out the right. A tube was attached to the nipple on the right after this picture was taken which took the cool beer to the carboy.

Once it was in the carboy it was aerated and the yeast was added. 

Added a fermentation lock to allow CO2 to escape and keep out bacteria. We'll be back in two weeks to bottle. Another week or so to carbonate and then it's ready.

[ness]

Tonight I'm enjoying a taste of Chateau NyQuil

[Mitch f]

20 hours ago, ness said:

Tonight I'm enjoying a taste of Chateau NyQuil

You have to let it breathe a little

[Terrierman]

On ‎12‎/‎18‎/‎2016 at 10:15 PM, Gavin said:

Have not been to the Colonies in awhile. Always some good eats and a good time. Kendall Jackson Summation is pretty good for a mid-priced red blend. Boss was buying tonight so went with the Balvenie double wood, neat.

The Balvenies are always welcome libations.  Good stuff across the brand.

[snagged in outlet 3]

20 minutes ago, Mitch f said:

You have to let it breathe a little

That's what he's trying to do.  Breath a little.