« on: December 17, 2015, 10:31:57 AM »
I have my Armadillo beer chilling in the fridge to taste in the next day or two. It will be interesting to compare notes on this one.
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.
I'm in the love spicy food, don't like spicy drinks camp. Spicy food + regular beer is great though, in fact in general I don't drink beer with food because it fills me up and interferes with the taste, but the exception is Indian, Mexican, Thai etc.I'm in the same camp on the spicy beverages front. I lump spicy beer in with things like Rauchbier and Summit hops - heat, smoke and garlic are things I enjoy in abundance in food, but turn me off in a beverage. I could appreciate a few sips in a festival situation, but could never finish a pint.
- the maltster makes a big difference. I've done smash beers from multiple maltsters, cultivars and malting processes. They all taste like pilsner malt but are subtly different, with some tasting more "german" than others. They are all delicious, so enjoy the journey even if they don't produce the unique character you are chasing for your perfect Helles.I know you mention that maltster is a matter of personal taste, but are there any that you prefer that get you closest to the Helles quality you're after?
- carbonation is often ignored. A 2-3 psi variance in the keg at 32-34F makes a big difference. Backing off just a touch tends to make the malts softer and produce more delicate notes. I think this ties in with both overall pH effects and carbonic bite, which masks subtle malt notes as pain receptors on your tongue are overly stimulated. I think you can see the difference by taking your helles and pouring one with the glass tilted so as not to off-gas CO2, and one using the traditional 7-minute pour where carbonation is driven off. They taste like two different beers. (Try this with a Kolsch too for that creamy mouthfeel.) .
I kegged my X-17 APA a couple weeks ago. I get orange, tangerine, lemon and lime from it. I bittered a 1.056 beer to about 60-65 IBU, but it doesn't come across as that bitter. I also didn't do anything extreme with water for it..I used a balanced profile because I didn't want to artificially exaggerate the hops. I really like these hops and hope they make it into commercial production.Same here! Pat had mentioned that he had 60 plants last year and will be up to an acre of production this year. I think this hop has a lot of potential.
Oh you guys are drinking tonight too?I love your custom glassware, Amanda!
A saison dosed with dregs from a 5 year vertical of Boulevard's Saison-Brett, our "KCBM Board Brew" of 2015. What a great brew day that was.
Pilsner malt - Weyermann but no preference
Pale malt - Maris Otter, usually Warminster but no preference
Munich malt/Vienna malt - Weyermann but no pref. Think their flavour contribution is overestimated. Pointless at under 25% of grain bill.
Other Base malts (MO/GP) - haven't used many others
Specialty malt(s) - Dingeman's Aromatic. Wow!
Bittering hops - Magnum
Aroma hops - Citra & Mosaic for ales, Hallertau Mittelfruh & Saaz for lager/Belgian. Love Cascade but never really captured it in a bottle.
Flavor hops - see aroma hops
Adjuncts - no favourite. Happy to try anything new or weird - porridge oats, polenta, pudding rice, whatever.
Sugars - home made brewers invert syrup
Crystal malt - usually Caramalt.
I love Dingemans Aromatic. I do respectfully disagree on the Munich flavor contribution though. I like it in Belgian Dubbels and dark strongs.
I bought a Pierre Ferrand 25 year cognac for my father in law in his waning years. As much as I know I indulged him at the time, the price of replacement bottle, to be kept in memoriam, was $80+. There's no way I dropped that much 5 or so years ago. No way. I can't believe how some of the prices have jumped.Makes me wish that my dad was into something other than wine. I bought him a bottle of Opus One for his 60th a few months ago. That one hit the wallet pretty good.
I dont worry about that. 99% of the time I dont even change my hop calculator to the actual AA on the package. If I were a large commercial brewer I would probably be far more attentive.Same here. The vast majority of my beers are one-offs. If I were trying to recreate the same beer over and over, then this is certainly something I would be better off paying closer attention to.
I'm going to give this a try tomorrow after I get my Helles Exportbier in the fermenter. Second brew is going to be my attempt at a beer that Eric sent me for Swaptoberfest.I'll be interested to hear how this one turns out. If you can pick up an aroma boost using this technique in a malty lager, then that would certainly be a good sign that there's some real benefit to this technique. Subjectively speaking, of course
Märzen meets AAA
85% Red X
35 IBUs German Magnum @ 60
56 g Mandarina Bavaria 170F hold for 30
56 g Mandarina Bavaria 120 no hold
Wyeast 2352 Munich II at 52F till 50% ADF then 68F
When I acquired my bottle of Portwood 21-year it only cost $39. It is by far my favorite non-Islay single malt, but I've been reluctant to finish that last pour because I don't know if I could justify the replacement cost nowadays.I agree Jon after just one short tasting. Won't regularly be stocked at home, but when I am on the mood. The sales guy tried to push the Balvenie Double wood 17 year when I go to the counter. Steep jump from $63-$149! Maybe next time around but not likelyYeah, big jump. Ouch.
I do have some fond memories of playing the "All the Who's in Whoville" drinking game with a few bottles of Boone's back in my dorm at URI.
did you grow up in VT, because that is very close to what we did too.
No, but close. I grew up in RI. Must have been a NE thing.
We only did it during the cold weather.