[fmader]

So I just tapped my imperial hoppy Amber tonight. This was the first time I've used 1450. The hops are hoppy as ever. I don't get a heavier maltiness to it like people say, but I do get a heavier mouthfeel that essentuates the malt greatly. Pretty much what I expected. The one odd think is, is that I pick up the the ever so slightest hint of  cinnamon on the back end. Please tell me I'm normal for catching this, or you can just say that I'm smoking rocks too. Id rather be normal because crack is whack.

[HoosierBrew]

Great yeast, huh?  Not malty, just nice mouthfeel. Never picked up on that per se. Maybe the hop combo combined with the grist?

[fmader]

Hop combo it equal parts simcoe, Columbus, centennial, and Equinox at FW, whirlpool, and dry hop. The grist is 49% two row, 49% Munich, and 2% C120.

I'm sure I'll try again tonight. It wasn't a bad thing. It was just different and very faint.

[pete b]

I use 1450 fairly often and have not got that. I hear that the rock that's around these days is nicknamed "apple pie" and finishes with a lingering cinnamon or nutmeg numbness on the tongue.

[fmader]

Hmmm. I'll need to taste harder next time. I'll post a pic of it here in a handful of days. I just pulled the dry hops so it'll need to clear out.

[HoosierBrew]

I hear that the rock that's around these days is nicknamed "apple pie" and finishes with a lingering cinnamon or nutmeg numbness on the tongue.

Funny stuff.   

[blatz]

Great yeast, huh?  Not malty, just nice mouthfeel. Never picked up on that per se. Maybe the hop combo combined with the grist?

I'm thinking of using this one in that imperial hoppy porter we discussed J. 

Great yeast, but particularly for ambers, browns, stouts and porters...

[HoosierBrew]

I'm thinking of using this one in that imperial hoppy porter we discussed J. 

Great yeast, but particularly for ambers, browns, stouts and porters...

Yeah, it's at the top of my list for those styles. APA sometimes, too. It'd be killer in that big porter.

[pete b]

I even like it in IPA. It helps me get the malt backbone I like without a lot of sweetness. 80% pale malt, 20% Munich +1450 works for me with just a little sugar for a dry finish.

[denny]

So I just tapped my imperial hoppy Amber tonight. This was the first time I've used 1450. The hops are hoppy as ever. I don't get a heavier maltiness to it like people say, but I do get a heavier mouthfeel that essentuates the malt greatly. Pretty much what I expected. The one odd think is, is that I pick up the the ever so slightest hint of  cinnamon on the back end. Please tell me I'm normal for catching this, or you can just say that I'm smoking rocks too. Id rather be normal because crack is whack.

Every time I hear somebody say that 1450 accentuates malt I kinda shake my head.  I may have used it more than anyone and I've never felt that.  And I've never noticed a cinnamon note, either.

[denny]

I even like it in IPA. It helps me get the malt backbone I like without a lot of sweetness. 80% pale malt, 20% Munich +1450 works for me with just a little sugar for a dry finish.

I use it in AIPA more than anything else.

[pete b]

So I just tapped my imperial hoppy Amber tonight. This was the first time I've used 1450. The hops are hoppy as ever. I don't get a heavier maltiness to it like people say, but I do get a heavier mouthfeel that essentuates the malt greatly. Pretty much what I expected. The one odd think is, is that I pick up the the ever so slightest hint of  cinnamon on the back end. Please tell me I'm normal for catching this, or you can just say that I'm smoking rocks too. Id rather be normal because crack is whack.

Every time I hear somebody say that 1450 accentuates malt I kinda shake my head.  I may have used it more than anyone and I've never felt that.  And I've never noticed a cinnamon note, either.

I think that to my perception it doesn't so much accentuate malt but complements it.I get mouth feel from it. That doesn't make it taste more strongly of malt but makes it feel like it is sweeter.

[HoosierBrew]

I get a full, round mouthfeel from it but not an underattenuated, overly malty character.

[fmader]

I get a full, round mouthfeel from it but not an underattenuated, overly malty character.

This is more of what I can describe as far as mouthfeel goes.

[denny]

I get a full, round mouthfeel from it but not an underattenuated, overly malty character.

This is more of what I can describe as far as mouthfeel goes.

Same here.