Ha! I'm a naturalist in every way. How appropriate.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
For monkeypimp- DMS tastes similar to creamed corn. Rolling Rock has that flavor defect. If you never picked it up in your beer, or Rolling Rock, you my have a very high sensitivity, or be flavor blind to it (some people are).Now I know why I don't like Rolling Rock.
I think if we ever had a S. cerevesia infection in the hospital I'd ask the lab if they could prop up a slant for me...+1000! hahaha
I've tried a few fruit beers and the only way I will even bother to attempt a fruit beer now is with frozen concentrated juice. Easy to blend, easy to adjust, good taste and no chance of picking up little fruit specks that provide nucleation points when bottled (which may not have happened to anyone else but I had apricot gushers when I made apricot beer on puree).
I made 5 gals of wheat beer and added 3 cans of Minute Maid "Wild Berry" juice concentrate a few times. The berry was perfectly balanced and not excessively fruity nor too subtle. The beer will have a nice secondary ferment with the added sugar so plan on a blow off tube.
This recipe has medaled for me in every competition I've entered it in. The wild berry blend looks to be raspberry and blueberry (and probably a lot of grape as the backbone). It produces a nice berry flavour. I've tried peach/apricot before and although it sounds nice, the flavours are too subtle in my opinion to accomplish what I want. I like berry wheat (I call it "The Walrus" because Berry Wheat is sort of close to Barry White - The Walrus of Love...)
I was disappointed that on the question about who helps you brew there was no "brew dog" option.
How much Coriander did you use? How do you know you over did it?