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Messages - unclebrazzie

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1
All Grain Brewing / Re: KBS clone
« on: November 12, 2016, 02:07:20 PM »
Sulawesi would be a good substitute.


Score some fairtrade Sulawesi :)

Will look for Central-American alternatives to Kona later.

As of now, all the worts have been combined and are rolling in the boil. Target single hops instead of Nugget & Willamette.
Will ferment with 1728 Scottish Ale.

3
The Pub / Re: Canadian Homebrewers Association
« on: November 10, 2016, 02:32:25 PM »
Narke brewed a beer with beaver spunk one, didn't they? That didn't have an orange overcomb...

4
The Pub / Re: Canadian Homebrewers Association
« on: November 10, 2016, 02:15:19 PM »
Now I'm confused.

Should I not be glad my beer has no orange overcomb?

Should I actually aspire to brewing beer with an orange overcomb?

Help me out here, I'm not from these parts.

5
The Pub / Re: Canadian Homebrewers Association
« on: November 10, 2016, 02:05:03 PM »
My 2 cents?

I'm glad my beer has no orange overcomb.

Or was that just a random factoid?

6
Beer Recipes / Re: Batch-sparged duo: Wee Heavy - Sour Deflowered
« on: November 02, 2016, 09:23:31 AM »
Follow up.

The Scottish gruit thing is all gone now. Interesting brew, which turned into an odd herbal stout-ish brew as time passed and the stash dwindled. Too much carb, in spite of low dosage of priming sugar. Not sure what happened there, but the beer was okay and interesting in spite of this.

The second runnings turned into very serviceable Flemish Oud Bruin sort of beer. I added raspberries and frozen pitted cherries for about 8 months.
Very dark, almost black, with reddish highlights and a pinkish head.
Very sour, with acetic acid noticeably present. Think single-foeder FOB à la Rodenbach Vintage in terms of sourness.
Very enjoyable. Uncarbed, the dark roast interfered a bit with the sourness and the fruit, but with mild carb, this turned into a lovely sour.
Since it was no longer black, I re-named to Old Sock's Legacy, in honor of the master of sours himself.

7
Beer Recipes / Re: Gotlandsdricka-saison-ish hybrid
« on: November 02, 2016, 09:12:07 AM »
Follow up.

Bottling introduced a haze, which, while not unattractive, is a bit of disappointment to me, having seen the crystal-clear pale blond hue of the beer as it left secondary.

Carbonation is mild, which imparts a soft, smooth mouthfeel. More carb would have made the smoke become too harsh, I think.

As it is now, it's decidedly smokey beer, with some phenolics from the peat and juniper, but hugely drinkable, provided you enjoy smoke, peat and juniper in your beer.

Thus far, zero tasters have spat it out whilst cursing my penchant for peat malt.

Lovely beer, which I'll definitely brew again.

Only thing I'll probably leave out next time is the Lacto. Not picking that up at all. I reckon the poor critters never really had a chance.

8
Beer Recipes / Re: Koyt-gruit hybrid
« on: October 25, 2016, 05:09:52 AM »
Nope. You're the one wanted to become a beer judge. So judge my beers you will.

For ever.
And ever.
And. Everrrrrr.....

9
Beer Recipes / Re: Koyt-gruit hybrid
« on: October 23, 2016, 01:47:29 PM »
Follow-up.

This has been in the bottle for less than a week but could not resist sampling one.

This has turned out to be an amazing brew. Pretty hard to describe, and certainly not everyone's favourite, but damn I think I'm in love.

The herbal bitterness of the wormwood, together with all the other herbs and the ridiculous amount of drygale results in an intensely fruity bitter beer. Again, I'm reminded of grapefruit (which us stupid Belgians call pompelmoes, which cracks the Dutch up no end, but that's linguistics for you).
Everything about this beer just clicks with me: bitter, flavourful and decidedly left-of-center. The slightly tart/lemony Fantome yeast pairs well with the beer overall, and the oat malts impart a smooth silky dessert-mike quality.

Is it a proper koyt? Probably not.
Is it a delicately-spiced gruit? Certainly not.

But damn this stuff is drinkable!

10
Beer Recipes / Re: Koyt-gruit hybrid
« on: October 17, 2016, 07:05:00 PM »
Right.

Went full epic frostbitten berserk on this one.

Dry-hopped with a a full ounce of dried gale for 5 days in primary.
Crash cooled to 2°C and kept there for 2 days.

Racked and bottled to 2 volumes of CO2.

The flavour of this beer is insane. For want of a better simile, it tastes like biting into a grapefruit. Not the grapefruity flavour of american hops, but actual grapefruit. Full bodied and velvety, very bitter and very refreshing.
I need to see what carbonation will do for this, but I'm loving it so far.

11
Beer Recipes / Re: Gotlandsdricka-saison-ish hybrid
« on: October 10, 2016, 03:05:09 PM »
Bottled this at last. Didn't want to take any chances with the Lacto. Crystal clear, smokey with a dash of peat. Lovely with a twist of lemon.

Carbed to 2.2 volumes and a bit of Safbrew F-2 bottling yeast.

12
Beer Recipes / Re: Koyt-gruit hybrid
« on: October 10, 2016, 06:23:42 AM »
...but 'ere's some usefule information:
https://denardbrewing.com/blog/post/gruit-mead/

13
Beer Recipes / Re: Koyt-gruit hybrid
« on: October 10, 2016, 06:21:01 AM »
They don't know either :(


14
Beer Recipes / Re: Koyt-gruit hybrid
« on: October 09, 2016, 04:49:01 PM »
I just tasted a gale-tea: about a teaspoon of dry leaves in a cup of hot water for 15'.
Cooled and drank.

Tasted mild and pleasantly herbal. I'm guessing I'll need a lot of it to make a dent in that beer I brewed though...

15
Beer Recipes / Re: Koyt-gruit hybrid
« on: October 09, 2016, 07:53:59 AM »
Peepz,

beer's almost done fermenting.

Looks a very cloudy (almost milky) berliner yellow.


Wormwood is firmly present but already somewhat diminished, which is good. 14g in 20 liter is definitely too much, but if you pay some attention during brewing, you can fish it out once it gets too much.

Next stage is dry-galeing. Anyone have any ideas regarding dosage/duration?

I have dried leaves (about 50 grams) which I intend to sink hop-sock-wise into primary for a couple of days. Not sure how long and how much though...

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