The Beer Nerd - what are you drinking / brewing thread

Like it?
Looks good.

 

I like it. For an IPA, it's not crazy on hops like many newer IPAs.

 

Will have to give it a try. Have seen it, just haven't gotten it (yet).

 

I've been hearing about it, and happened to spot it. Usually can't go wrong with Sam Adams.

 

Sam does a NE IPA now? I need to get to trillium and stock back up, supplies are running low!

 

I think it is somewhat new. Have seen it around for a bit.
Are you close to Trillium? Their stuff is excellent.

edit: Looks like it started in fall 2017.

 

Interesting, never saw it. I'm about an hour away so not too bad plus I have friends near New Bedford that I visit often so it's only 15 minutes out of the way.

This is what I have on tap for tonight.

 

If you ever wanna send some Trills to the west coast, you know who to contact

 

We will see what I pick up next time I go! I might be down for a trade.

 

Shout out to @tacozord for the kick ass stash.

Can't wait to get to all of these!

 

Hitting the spot!!

 

Mmmmmmmmm beeeeer

 

At Stereo Brewing. Pale ale with pineapple (pictured). This place is becoming a local favorite for me. Know the bartenders now. Good core list of beers including a real solid oatmeal stout. They had it on nitro today with vanilla and cacao mmmm

 

Brewing a doppelbock today...



... and collecting Bell's yeast for a Two Hearted inspired IPA I'll be brewing in a couple weeks...

 

How do you collect the yeast from canned beer? I’ve seen a few guys in here talk about it but don’t know how the process works

 

Oh my!



Canned on Mar 7, 2018
Going to let the other sit and see what happens.
This has a nice "bite" to it. Can really taste the whiskey.

Happy Friday!

All the flavor of a great RIS in ale form. My goodness. This is something.

 

Since most ales are unfiltered, they contain yeast and usually it's the same yeast that the beer was fermented with, though that's not always the case. To harvest, first sanitize the can, then carefully pour off most of the beer into a glass and leave an inch or so in the bottom of the can. Swirl up the remaining beer to get the yeast that has caked on the bottom of the can into suspension and pour it into a vessel of starter wort. Start your starter small and keep adding wort to the starter in steps, as the yeast is usually fairly low in both cell count and viability, so you don't want to make the entire starter all at once as it would stress the already stressed yeast further. I usually go with something like .4ml to start, then .8, followed by 1.6 or 2.0ml, depending on how much yeast I need. Some people advocate going with starter wort of 1.020 OG for the first step, but I've always gone with normal 1.040 OG starter wort from start to finish and have not had any problems.

2-4 cans/bottles should be enough to get things started. I've successfully harvested Conan yeast from Heady Topper with just two fresh cans and I've harvested Chimay yeast from a single bottle of Chimay Red a couple times without issues. The Oberon I'm working with today is from 2017, so I figured I'd go with 4 cans, as the yeast is kind of old, so viability is likely to be on the low side of things.

 

Wow that’s a lot of information and I understand maybe half of it haha. Thanks for sharing though! Maybe once I start brewing I’ll understand more of that and how to do it

 

I love it!