Batch 168 Doppelbock tasting notes

45 df from tap

Pours deep orance, clear, fine tan head that lingers at edge, laces

Aroma buttery sweet, indian spicy, some tart fruit

Mouthfeel moderate to thick body, coats with sweetness

Flavor melanoids up front, butterscotch, touch of brightness/yeast, malt bitterness at end

Finish malt bitterness dissolves into hoppy edge, feel quenched.

Overall best yet doppelbock, could make a bit thicker/sweeter, but hides alcohol well and isn't overly sweet/cloying.  Packs a punch.  Hop balance is about right there.  Big malt flavor is spot on.  Maybe try decocting out.

Batch 169 Porter tasting notes

Fresh from tap, 45 df.

Pours clear very deep red, fine tan head that stays, laces nicely

Aroma caramel, toffee, some dishrag

Mouthfeel moderate body, coats, roasty-dryness

Flavor fresh tart fruit, big roast/coffee/toffee punch, pleasant sweetness against the roast

Finishes clean roastyness at the end, hop bitterness way in the back, have to look for it, feel quenched

Overall very fine example here.  No suggestions for improvement.

Batch 167 Tripel tasting notes

Cellar temp

Pours golden hazy smallish white head that drops back, laces nicely

Aroma deep ripe stone fruit, slight tropical edge, butterscotchy

Mouthfeel toothy, coats, good carb balance

Flavor tropical/banana fruit/bubblegum

Finish pick up some bitterness, still leaves a sweet coating, dryness in the back

Overall somewhat pedestrian attempt here, no real recommendations, keep this one in the books.

Batch 165 Saison tasting notes

Cellar temp

Pours bright gold tall loose white head that drops back

Aroma big tart fruit (apples pears), minor barnyard

Mouthfeel light/moderate body, clean and dry

Flavor barnyard and fruit dance together, hop bitterness at the end

Finishes bitter and dry

Overall, could bump ferm temp a bit, drop back IBUs a tad.

Batch 163 Imperial Stout tasting notes

Cellar termp

Pours opaque black, creamy fine tan really big head

Aroma roasted caramel, toffee, earth

Mouthfeel moderate to heavy body, hint of metallic

Flavor roast first, sweetness, minor heat, dry at end.

Finishes dried out, thirsty.

Overall needs more hops, especially at the end, and too sweet.  Not enough oak.

Batch 172 Saison

6 Gallons

7.5 lbs best malz pils
1 lb MFB kiln amber
1 lb best malz dark munich
1 lb rolled oats
3/4 tsp gypsum

SRM 6

Mash 50 mins at 146 df, 20 mins at 154 df

Boil 90 mins
60 mins 11 gr columbus at 14.9%aa, 19 IBUs
15 mins 1 oz mt hood at 5.6%aa, 9 IBUs
15 mins 1 tsp irish moss

OG 1.052 into fermenter, 82% bhe

Pitch with OYL 500 at 75 df, leave at 75 df.

Bottle 3/17 with 120 gr table sugar, yield 722 oz, 2.2 vols CO2.

Batch 171 Pilsner

5 gallons

7 lbs best malz pils
1 lb best malz dark munich
1/2 tsp CaCl

Mash 20 mins at 148 df, 50 mins at 156 df

Boil 120 mins

60 mins 11 gr columbus 14.9%aa, 25 IBUs
15 mins 1 tsp irish moss
5 mins 2 oz saaz 3.0%aa, 5 IBUs

OG into fermenter 1.050, 84%bhe

Pitch with 1 pkg saflager 34/70 in 1.5 qt 2-step starter at 60 df, leave at 55 df.  Move to 65 df on 2/23 pm for rest.  Move to 60 df on 3/2 pm.  Drop 5 df per day, lager at 45 df.

Rack to keg 4/8 with 1/2 tsp gelatin in 1/2 cup boiled water, leave at 38 df on 14 psi.