Maybe add some clam juice too?
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Brewer's Art cans their beers now? Sweet. I'll have to look for that next time I'm in Baltimore.
Gotta love a place with a beer called "Ozzy" as the Belgian Golden Strong (go ahead, figure it out). Too bad they replaced their old tap handle (the metal finger sign: \m/) with a pitchfork. That always cracked me up.
Just because it's funky doesn't mean it's Belgian. I've had bottles of Orval that have been terribly off. It shouldn't smell like a urinal cake.
Brew it..... you'll like it. In fact, it'll cure you from ever wanting to try lagering.
After hearing many of my brewing and beer loving friends sing the praises of Orval I tracked a bottle of it down. I cracked it a few minutes ago and must say, I was not only underwhelmed but I was genuinely disappointed by it. I found it to be very dry (not a bad thing) and quite crisp (also not a bad thing) but it had a really funky aftertaste. I would call it acidic, appley and almost solvent-like. I tried it several times and came up with the same taste time after time. I cleansed my palette, gave it a rest and tried again a few minutes later. Same thing. If not for the aftertaste I feel like I would really enjoy it.
Was it just a funky bottle? Should I give it another try? Or is it really meant to taste this way? From how much other folks were talking it up I feel like I'm a bad beer lover for not liking it.
Lottery and nearly all casino games are negative expected value and high variance.
Penny stocks, venture capital, micro-loans etc are positive expected value and high variance so these are clearly the better high variance investments.
Appliance warranties are negative expected value, moderate variance, and have no entertainment value. These seem like the worst investments among these.
I like Wyeast 3787 for both those styles. I also like Wyeast 1762 for the dark strongs. Those are WLP530 and WLP550, respectively.
For those that are doing a decoction on the wheat's, are you going single, double or , I shudder, triple?
I do a double, but I think the critical factor is to do at least one decoction prior to conversion. The single post-conversion decoction doesn't have near the effect, IMO.
so decoct from say a ferulic acid rest to sac rest? (if that's possible 111 to 150+ seems impossible).
What is wrong with DI water?You can use it, but in addition to the major brewing ions we are used to adjusting with salt additions, it's missing a lot of important trace elements. A little of this, a little of that, it all adds up.
3 days into fermentation I added some yeast hulls and roused the yeast to keep things going strong.
Checked it tonight, it's now at 1.024. Beersmith estimated 1.022 FG and I don't plan to switch it to secondary until tuesday so I feel pretty confident that I'll drop another point or two, even if it doesn't I'm quite alright with it. The taste it great, a bit of a thick mouthfeel but I attribute that to the somewhat high FG, no aging/clarification and no carbonation.
I read in BLAM that the breweries often use brown sugar...which if I recall right means dark rock candy, but how interesting would that flavor be to put fresh brown sugar in?!