Roll Call
What monsters do you have going right now?
me:
1.075 Clean Freezer Simcoe Wheat
1.090 Apfelwein
1.082 Red Thistle XMas Sour Saison
Close, but not quite there:
1.065 ESB
Was going to do a bunch of ESBs and such, but thinking I'm gonna do a monster English Barleywine next since I will have a huge ass cake of the English Bitter VSS strain going next weekend.
Those that live in glass houses should not throw penises. We all make mistakes.
Not-Yet-Kegged: Belgian IPA (oh so bitter), Scottish; Kegged: Smoked ESB, 2 year old Oud Bruin
aplfelyvine
wheat
double - dubble
Both of the beers are tasting a bit off. Need to took into whats up.
Beware of the man who works hard to learn something, learns it, and finds himself no wiser than before. He is full of murderous resentment of people who are ignorant without having come by their ignorance the hard way
Stone Ruination 1.080 and Arrogant Bastard 1.074
2 Three Pistoles 1.085, 1.088
Brooklyn Brewery Chocolate Stout 1.100
American Stout on tap 1.072
So what would MODOK do if his memory got too full?
He'd find a powersource and then he'd pick what plugs to pull.
1.075 Honey Wheat IPA
close 1.065 Brown Porter
Originally Posted by Evan!
Currently still in the fermentor:
1.072 Oatmeal Stout (but only down to 1.022)
1.115 Belgian Barrel Aged Dark Barleywinestrong (1.010)
However, I have quite a few in the bottles (still):
1.114 Belgian Dark Strong (1.021)
1.092 RIS (1.026)
1.080 IIPA (1.017)
1.070 Rye IPA (1.014)
1.082 Oatmeal Stout (1.026)
1.074 Abbey ale... bubblin away like a champ...the krausen is gettin a little high tho... might be a blow off by tonight.
In My Head: something with corn."My favorite beer, is the beer that's in front of me." William E. Whitmore
On Deck: ??
Primary: Dfault Wheat
Secondary: 9909
Bottles: Snowfall Abbey Ale
Keg: Blonde
Just racked my simcoe wheat and it's down to 1.014... hopefully will drop another 4 points. It tasted AMAZING so I dry hopped with a couple ounces of amarillo
Those that live in glass houses should not throw penises. We all make mistakes.
Not-Yet-Kegged: Belgian IPA (oh so bitter), Scottish; Kegged: Smoked ESB, 2 year old Oud Bruin
In the bottle:
Barley Wine - 11.5%
Wicked Elf Christmas Brew - 8.7%
RingStinger IPA (sadly aging) - 7%
Nothing big in the pipeline or currently in carboys...there are a couple bottles of my Belgian Golden Strong ale floating around too..
I'm down to my last 2 bottles of my "Hardly Thomas" Thomas Hardy clone, a 1.102 OG beer, that's my biggest one brewed. Think I'm going to save them for 2 and 3 year anniverseries (it's 18 months old now). Won a 2nd place BOS with it at a recent comp back in September (though a 40 score only got me Honorable Mention in our local comp last week).
Also have a Belgian Strong that was aged in an Apple Brandy barrel for a year (a club group brew project) that clocks in somewhere in the 10% range. Half a case of that left and is now 3 years old. I open a bottle about every 6 months just to see how it is aging.
My X-mas ale is 1.070 and should be ready in a few weeks. 1.072 Baltic Porter will also be in that time frame.
Plan to brew a Traditional Bock around holiday times that will also be around 1.070. Weizenbock is on the horizon later in the winter.
Gosh, for a guy who usually brews moderate strength beers, I've got a pretty good supply of big beers going!
Sand Gnat Brewing- the beer with a bite!
Primary:
Secondary: Rauchbier
Keg: Dubbel, Bo Pils, BGSA
Bottled: Wood-aged Belgian Strong, RIS, Century Ale (10/10/10BW)
On Deck: BDSA, Schwarzbier, Amer Lager, Midder (Mild Bitter), Black India Pumpernickel Ale
Robust Porter: 1.084
Oatmeal Stout: 1.081
Rye IPA: 1.073
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