NZJoe
Member
- Joined
- Aug 8, 2018
- Messages
- 18
- Reaction score
- 4
I brewed this back in April, leaving out half of the Maltodextrin (just because that much white powder in a beer scared me a bit). I left it in the fermentor for 3 weeks and then in the bottle for 3 weeks before trying it. It came out really nice. It was initially a little bit sweet, not quite as sweet as a milk stout but not as dry as some porters, kind of an off-dry. But now after almost 2 months in the bottle it has dried out slightly more and rounded nicely. It`s a fantastic beer, easily the best I have brewed and really showcases the malts more than anything. It`s so good and so drinkable that I can easily have a couple of these in an evening. I had a pint of McLeods Porter (brewery here in NZ) the other day and I swear it was so similar to this beer, just slightly drier. I was pretty happy with that. I`m already planning on brewing this again in the next month so that I can save some for next winter.
Now, a quick question. My water here is SUPER soft, as in Pilsen level softness. So seeing as this beer turned out so well, should I adjust the water at all (like adding some Gypsum) or just keep it the same? I`m leaning towards adding maybe 1t of Gypsum to see how it effects it.
Now, a quick question. My water here is SUPER soft, as in Pilsen level softness. So seeing as this beer turned out so well, should I adjust the water at all (like adding some Gypsum) or just keep it the same? I`m leaning towards adding maybe 1t of Gypsum to see how it effects it.