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What's your latest food quest?

For you brewers out there...

burnt toast Sep 28, 2006 11:10 PM

For all you brewers out there, what are your favorite beers to brew? And why? I got asked this question a little while ago, and it made me wonder what other folks thought.

  1. h
    houndgirl Oct 26, 2006 04:11 PM

    I think my BF and I have done just about everything but lagers. Plenty of Belgian trippels & dubbels. Also saison. Super hopped IPA, lambic, wee heavy and old ale, barleywine.

    1. Brewnoser Oct 26, 2006 12:53 AM

      Real ale to feed my hand pump. Amazing, but those things seem to dispense beer faster than other types of tap. I have found that my beer just does not last as long...

      I tend to brew to about 1040, a basic grain bill of 2 kilos British 2 row, some light crystal 200 g, say, biscuit malt and special B 50-80 g each. Hops added though the boil, a little bit every time I walk by, and finish with some fresh hops. 1084 yeast seems to be happy in my house. Primary in glass for a week and a half then into the keg.

      1. JMF Oct 24, 2006 09:00 PM

        IPA's, Belgians, Dark ales of all types.

        1. number6 Oct 16, 2006 02:58 PM

          I do mostly Weiss and ESB to IPA ales in order to have fresh beer that is to what I like in a style. I do lagers (Helles and Pils)and bocks on special occasions when I can dedicate fridge space for my keg for 3-6 months.

          1. j
            Jimmy Buffet Oct 9, 2006 07:35 PM

            Any ale. Mainly a basic bitter, also a nut brown. made a Guinness stout clone once which was very good.

            1. c
              Captain Sep 30, 2006 03:58 AM

              IPA's. If I had to pick one recipe, (I'm not sure exactly of spelling and which of Papazian's books) I would pick Palalia IPA, with one change: add some chocolate malt to the wort.

              1. l
                LStaff Sep 29, 2006 02:01 PM

                I brew about 50% IPA's. I can (over) hop them the way I like, and they are guaranteed to be fresh. Plus most commercial IPA's available to me are either way too "balanced" (too sweet and malty) or just not fresh.

                Second in the running are hefeweizens. Unbelievable how much tastier a fresh unpasteurized hefe is to the german bottled hefe's.

                1. oaklandfoodie Sep 29, 2006 01:44 AM

                  I finally brewed a beer that I like, which is an IPA. I need more practice!

                  1. l
                    liegey Sep 29, 2006 01:25 AM

                    Belgian ales, saisons & bieres de garde - they are so expensive when store-bought, yet so perfect for home-brewing (warm fermentation temps!)


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