The Beer Nerd - what are you drinking / brewing thread

Lame

 

Sun Reaper Imperial IPA—Topping Goliath

 

Squeezin’ Juice—MobCraft

 

That may be the haziest ever?

 

Mondays are the worst for things being open. Particularly in the food service and barber industries, in my experience.

 

First milkshake ipa I’ve enjoyed. Although I had a few terrible ones so I’ve been avoiding them.

Moonraker

 

My Peach Milkshake IPA was still showing signs of fermentation nearly a week after adding peaches, so I thought I'd better see where it's at...



It was planned to finish @ 1.020, but I guess 12 Lbs of peaches provided enough simple sugars to take it down to 1.010 (and still going), making it around 8% ABV. I'll probably add some more lactose to bring the FG back up a bit, at least to 1.015-ish*. I decided to cold crash now to stop fermentation and will keg it in a few days. Gravity sample was pretty good, peach flavor was very evident. We'll see if it's still there after the rest of the dry hops are added. Only has 4 of 12 oz. of dry hops in the beer so far. I'll add 4 oz to the keg when I transfer and add the remaining 4 oz to the keg 5-7 days later. All in all, I think this one will turn out to be a nice brew.

*According to BeerSmith, a LB of lactose will raise the FG six points to 1.016, so that's the plan.

 

Next door neighbor hooked me up with this yesterday. Having it now.

 

Different. Feels like a roasted malt finish to an IPA.

 

I assumed all milkshake IPAs were just a NEIPA with lactose and some fruit? Did you not have any in to begin with? I'm not too familiar with the style.

 

Coffee sweet stout (aka big stout I forgot my bittering hops for and have been throwing coffee in to try to bring down the sweetness )

 

Can confirm. My barber is closed Monday’s.

 

I didn't do any research, just assumed a Milkshake IPA = NEIPA + lactose. Figured I'd throw in the peaches 'cause why not? And I had a bunch in the freezer taking up space My original plan was for .5 lb lactose added to the boil. The new plan is to add another 1 lb to the keg at transfer for a recipe total of 1.5 lbs. I think the style should be able handle it without it coming across too sweet and it should help to offset the sourness from the peaches.

 

1.5lb of lactose (assuming it's a 5gal batch) is up there, I've only used a lb for a milk stout I used to make, and it was still sweet through the bitter roasted malts. If it's drying out to the level you showed on the hydrometer, it might be able to stand up to it, but I might start with just a half lb additional. I know vanilla is another thing they often add to help add that sweetness complimented by the lactose.

 

Shipyard pumpkin tonight with the ham roast, green beans and au gratin potatoes- yummm. To watch the Red Sox. Go SOX!

 

Sounds good!

 

I couldn't resist... Especially since I'm all out of IPAs.

 

Building a desk and drinking a strong stout

 

One piece done, time for my passion fruit sour