Viewing All "beer" Posts
This is a super crude rendition, but this is an idea I’ve had for a tattoo for a long time. Barley and hops and water and yeast surrounding a tulip glass for beer.
I am not an artist, but I have two questions:
1. Would this be enough to take into a tattoo artist and give them some idea of what I’d like?
2. Does anyone have any good tattoo artist recommendations for the DC/Baltimore area?
Oh, and a bonus 3rd question, how the hell do you do a good simple visual representation for a single-celled organism that doesn’t look like an avocado?
I love active fermentation
Happy new year all you wonderful people!
Sugar Skull - 3 Stars Brewing - Kendra Kuliga
erem-royal replied to your photo: My sour peach beer three months later. Racked it…
got a recipe youre willing to share? looks nasty but i believe in your taste
Here are my notes:
In August I bought about 10lbs of the last peaches I could find. I cut them into quarters and threw them into the freezer.
The beer recipe was pretty straight forward:
3lbs Maris Otter
1lb red wheat malt
0.5lb Flaked Oats
1oz of aged (2 year old) centennial hops at 60 minutes.
Collected 7 gallons of wort, boiled for 90 minutes to get 5.5 gallons
I fermented 4.5 gallons of this with WLP 008, the east coast ale yeast. the other gallon I fermented with WLP 655, the Belgian sour blend.
After the fermentations were complete I racked the whole 5 gallons onto the 10lbs of thawed peaches in a fermentation bucket. I added the dregs from an Orval, a Bruery Tart of Darkness, and an Oude Gueze Tilquin. This was on 9/23/12.
I popped it open on 10/17/12, thiefed a sample and added the dregs from a Bruery Oude Tarte and a vial of Lactobacillus delbrueckii. There was a massive pellicle and chunks of moldy peach floating at the top of the beer, but the beer itself tasted really good. Still had a solid peach character but also a lot of brett funk and just the beginning of some sour notes.
I thiefed one more sample at Thanksgiving and the funk is getting more pronounced, but the sourness hasn’t increased much. Peach notes are still huge (and really pleasant).
11/27/12 Racked off peaches and into a glass carboy to let age and hopefully develop some more sour notes.
My sour peach beer three months later. Racked it into a glass carboy and now I’m just going to let it sit for another six to nine months. This stuff tastes amazing.
Been saving this one for today. I thought the glass was appropriate too. Halloween! Woo!
Sour peach in the bucket, Wee Scottish Heavy in the clear Carboy, Belgian IPA in the stickers Carboy. Plus I’ve got an Imperial Pilsner cold crashing in a fridge. Oh beer.
I’m making a sour peach beer and this is what it currently looks like. Who wants a taste?
In honor of my 1000th tumblr post (it’s true!), I’m extremely proud to present to you the homebrew documentary project I’ve been working on since March. Above is the first episode in the series (feat. @Paganlovefest), and if you visit the project site, dointhebrew.in you’ll find photo galleries and bios for all the participants so far.
I would LOVE if you’d share this project with your friends, send your feedback/criticism/ideas, and, of course, let me know if you’d like to participate. My goal is to include homebrewers of all levels from all over America. I’d also love to have the perspective of those who work in homebrew stores, members of homebrew clubs, and commercial brewers who started out as homebrewers.
Thank you for the support, I have the best followers in the world! :)
edit: Oh yeah, please enjoy the rotating hop puns in the top right hand corner. I couldn’t help myself.
Awesome project from an awesome person, my friend bagelbites! I really hope this takes off in a major way. I was super stoked to be able to participate. Plus, if you ever wondered what I look like when I’m flapping my jaw, here’s your chance.