Glad to hear the review. I picked up a four pack a couple of days ago for $4. Also got the RIS for the same price. At the normal price I would have passed, but I grew up with Leinies, so I thought I'd give em a chance. Looking forward to it now.
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Northern Brewer? Mount Hood?
I used to really like crystal (and still do for some applications) but it seems to have gotten more citrusy, or maybe I'm getting more sensitive.
Going to brew a saison. Finishing hops will be homegrown cascades that my wife picked. Going to use the american farmhouse strain, and rack it onto hibiscus in a couple of weeks. I am hoping that the hibiscus will make the brew a lovely deep red color. Should be a good Christmas beer.
Also bottling an ipa.
The American Farmhouse strain takes about 6 - 7 months to finish up in my experience. It has a very nice fruity/funky Brett character. Jolly Pumpkin Bam comes to mind.
I've had this strain more or less done in 4 weeks. I'm sure the brett character would continue to evolve but for an every day drinking you get some brett byte in just a few weeks.
I'm curious to here what happens with actually adding the Jamaica flowers to the beer. I've always heard it done at packaging with a tea.
It does indeed evolve. Well. My last one had a pellicle on it for months, and the flavor changed quite a bit over time.
I am wondering what else you could brew with this yeast...besides bitter, mild and ESB .
Specifically thinking about a pale ale, "session ipa", sorry Denny , or a regular AIPA.
Whenever the Red Sox are out of the playoffs, I always root for the Cubs...we know a little about curses in New England and can feel your pain. Maa-maa.
I've lived in LA now for 17+ years and of course I have friends who are big Dodgers fans. Over the years they've tried to convert me. I stalwartly refuse. Then they tried the tactic of "well, ok, but the Dodgers can be your NL team. C'mon you live here". I had to explain that no.. my NL team was the Cubs for precisely that same reason - I've lived that pain.
If minerally character is desired, then it may not be just a high sulfate content you are looking for. Boosting the chloride content a bit while maintaining the sulfate content may help produce the minerally character you are looking for. 200 to 300 ppm sulfate with 100 to 150 ppm chloride should help create the minerally character you are interested in.
Just found a bottle of this today and had to try it. Not sure how old the bottle is, but it seems to be in good condition. As I poured it I was worried something was off because I got an aroma that really reminds me of a Flanders or Kriek. It turned out to be a nice stonefruit ester that is amplified a bit by dark English Crystal malt. Never tried it before, but what an incredible beer. It has a rich maltiness up front that dries out quick and leaves you ready for the next sip. Going to have to brew something in this vein real soon.
Perfect alt brewing weather! We've been 68 daytime, 33 nighttime. I have an alt fermenting with 1007 in tub of water in the garage. Garage goes from 38 to 72, beer stays at 52!