Post review you damn hippies!! [From Germany]
Holy Porch Bomb @RevKev!! This is an awesome load! Thanks for the many many goodies. Coffee beans?Dig the glue high also first thing! 😉
Are we doing a FOTHB II? I'll have 5 brews done in 4 weeks. Maybe 8 in 6 weeks...
I'm in. This is the time of year I bang them out.
Post review you damn hippies!! [From Germany]
Okay. I'll critique imasickboys brews. Just finished his stouts. Very good, a little dry, but good. Nice mellow roastiness, has that homebrew sort of aroma and aftertaste, but I really enjoyed them. The IPA was the absolute bomb. I've had Heady and Pliny and I enjoyed these more. Absolutely fantastic. The plain Mead was good, a little hot, but good flavor. Hope you don't mind if I let the vanilla and cinnamon one age a little. I made a cyser for my daughters wedding that is 2 1/2 years old and it is just starting to mellow out on the alcohol heat. Haven't had a chance to get into the kraut yet, but it's in the fridge. I'm really happy I picked your offer. How about we hear some more reviews.
@gabrewzoo. Cucumber saison.
Great noble hop (saaz?!) nose that made me fall in love. This is a tasty saison. There is a bit of caramel/honey malt (maybe caramunich?) that shows up at colder temps that I would pass on but I really enjoyed this one.
My wife (aka my better palette) and I both thought the cucumber was muted. Like in an, I think that is the cucumber bc it is fresh and different but it doesnt strike me as cucumber way about halfway through.
This was the beer I picked the offer for and it lived up. Great drink, and much needed on this Friday night. Glad I have one more in the cellar. View attachment 415844
Beerd out - what is this thing you speak about as if it were a real thing?!
Last new one as I am saving the cider for something special. @gabrewzoo s Berliner Weisse is spot on. I have had 4 beers of his with three brewing techniques and have barely been able to provide useful feedback as they were all so well done.
View attachment 416328
Saison. 90% pils 10% flaked grain of choice. An ounce sorachi ace/saaz/favorite noble hop at 60 and FO. Any/favorite saison yeast. Simple and tasty, done in a week and easy to make 1.070. If you're feeling saucy add some good quality honey to boost SG. The simple sugars will help you get a low end hydro reading too.
So I ended up making this with Sorachi Ace & the grain bill you recommended (6 lbs pilsner, 11 oz flaked rice, 2.5 gallon batch) and it turned out delicious. Ended up fermenting with Danstar Belle Saison 3. Got lazy and forgot to add the honey.
The only uh, issue I had -- The OG (the measurement of which was the whole reason for making this batch) was 1.071. The FG, however, ended at 0.997.
Yeeeahhhhh.
Ended up testing it with two different pieces of equipment - both read 1.00 or lower. No off flavors that I can tell. No idea how this happened as I've never had anything like this in the past.
Going to start digging in!! Only leak was a little of the vinegar, I wanna say maybe it was the apple cider? If that's what it was very interested to try them all thanks for the package my friend!!
Didnt label those, sorry. Those are malt vinegar I make from starters. I use my malt vinegar in my hot sauces. Hope you enjoy. Theres a bottle of cider and I think I forgot to label the Porter.
Cracking the first of the brews she gushed a lil
Labels smables, nobody needs em! Cracking the first of the brews she gushed a lil
youzers. Hope that's not a sign of infection. Enjoy. either way a little tartness in a porter is pleasantly "traditional" yes?
I dunno, you tell me. How was mine?
I dunno, you tell me. How was mine?
@jerbrew
Wow, what a great review! I appreciate the feedback. I am not sure what happened with the porter and the stout. I was also surprised by the tartness, not sure whats up with that. Fermentation temps were a bit high, maybe that is the culprit or maybe our well water. Those two were my first dark beers except the Fruitcake old ale which would be hard to compare. I need to get a ph meter and get my water tested. Though I did like both the stout and porter myself especially after they aged a bit. So if it is my water that might just be my style.
As for the Cyser it came out a wreak, sickly sweet if you ask me. But if you freeze concentrate it something magical happens and it is killer, I thought I mentioned that.
I was going toa sk you about your water and mash pH. The porter and stout didn't taste like a fermentation issue. Water was my first guess but you'd need better info on its composition to diagnose.
You mentioned the cyser makes good applejack. I've never done that but may try in the future. I keep cider going almost all the time. May be a fun adventure.
I was thinking about doing cider recently given the availability of local apples. Do you generally get unpasteurized/un-UV-sanitized/unpreserved cider and let the natural yeast go to work, or do you pitch some specific kind of yeast?
Generally what I've used has been pasteurized from a local source or from the grocery store when they have deals on cider, those are obviously pasteurized as well. That being said, I usually pitch some kind of yeast I'm interested in experimenting with. Cider is a great way to find out what a yeast taste like I think. I also like to through in dregs from bottle conditioned beers that are "interesting", like the Jester King dregs I used. I typically keep using the same yeast cake, sometimes adding new stuff sometimes not, until it starts to get to tart for my liking. I think I may try and spontaneously ferment some stuff this season, but we'll have to see.
That's what I just opened!! And I taste the funk I dig it. I'll give you more detailed notes when I work my way through them all!!
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