Guys & Gals, just a general "feeler" to see if anyone has noticed anything when using german noble hops (I used Hallertauer) in german-style lagers. I brewed an Altbier and a Helles and both came out good and everyone enjoyed them during our little party.
However, I couldn't help but notice...
Trying some of these christmas beers. Yes, I've left them in a dark closet all of this time. I grabbed a random one and ended up with the Spiced Cherry Dubbel:
AROMA - 9
Medium toasty maltiness, strong tart cherry funk, nutmeg, cinnamon, black liquorish, no hop aroma
APPEARANCE - 3...
Yeah, I hope nobody is holding their breath to get these brews. I'll post something on the front to make sure he doesn't enter any exchanges in the future...
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I had a Belgian strong dark sit in secondary for 3 months or so. Tasted fantastic. Some brewers worry about leaving beer on a yeast cake for awhile, but with healthier yeasts nowadays you don't even have to worry about that.
Dry hopping you definitely want to limit. I agree with 10 days max...
I will also repeat others: ferm temp! Even before going all grain. When refining a recipe, it's pointless to spend time/effort on all grain until you dial in your fermentation.
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I hear what you're saying. I'm coming from more of a tasting perspective where we can really only speculate about the water profile. From a brewing perspective that makes sense. Choose the water that complements the bitterness you'd like to achieve.
I hesitate to agree with astringency as...
I'd be very surprised if the dirty bastard had any FWH since there is no hop aroma. When you taste these two, there is definitely a smoother bitterness in the dirty bastard. It's more distributed through the flavor profile. With the Alaskan ESB, the hop bitterness pops more. There's a...
It depends. :)
I'm assuming you're cooling your sample before measuring? Or converting based on temp? Just making sure.
To me, the most accurate would be after things have settled. Surprised you got such a big difference honestly.
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Time to upgrade to kegging :)
I've had bottling days like that. In-line filter? Man that's fancy! I do my best to avoid trub, but if I get some I don't fret. It falls out in the bottle most of the time.
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You're completely missing my point. I'm not making any far reaching generalizations about bitterness; rather, suggesting a beer comparison to illustrate the difference between malt bitterness and hop bitterness. Great for anyone who's looking to refine their palate further.
And you won't be...
Founders dirty bastard (malt bitterness)
Vs.
Alaskan ESB (hop bitterness)
We stumbled upon an incredible comparison of two beers at our BCJP class here in Houston that displayed the difference between hop and malt bitterness brilliantly.
They have an apparent bitterness that is very similar...