As I start to write this, I'm still gob-smacked that Ive avoided dark beers.
I'm still green when it comes to homebrewing, however I think I've got most of the basics down pat, well apart from patience anyway.
Last night after having a few APA's I decided to sample the stout I had bottled on the 22nd of last month. Yep, perhaps a little early having only been ten days in the bottle but it's been hard not to crack one - at bottling time I found myself holding the fermenter at 45 degrees above my head sucking every last dreg out of the tap - I knew this batch was good.
Now I'm not a beer aficionado nor any sort of expert but I know what I like and I can firmly say it was the best damn beer I have ever tasted.
My thoughts then turned to how my taste preferences had changed so much since putting down my first brew about a year ago.
Prior to homebrewing all you would have found in my fridge was Matilda Bay Bo Pils. Even though I'd drink and enjoy an ale, pilsner was my beer style of choice, certainly not black beers. I would never have thought I'd be saying a black beer was the best I had ever tasted!
I keg all my beers, I gave up bottling after two brews. I bottled this batch not wanting to waste valuable keg space on a black beer - actually this turned out to be a wise decision as generally a keg at my place only lasts a week or so.
Back to last night, I was so excited about this black beer I then started to think about who I was going to give bottles of my finest thus far to. After a while that decision was simple - no one. This batch will be just mine, none of my mates will know this particular brew exists. The Mrs. may be allowed a few sips if shes naughty, but thats it.
Anyway, thats about all I have to say. Most days I read this forum however I dont post. Im not quite experienced enough to offer firm advice and any question Ive had was already answered.
The brew was a Brewers Selection (no affiliation etc) fresh wort - Double Chocolate Stout dumped on a S04 yeast cake (previous IPA F/W) and fermented @ 18 degrees, nothing else - way too simple to be so damn tasty.
EDIT: Either Doc or Kiwi Greg well end up with one due to the union tipping.
I'm still green when it comes to homebrewing, however I think I've got most of the basics down pat, well apart from patience anyway.
Last night after having a few APA's I decided to sample the stout I had bottled on the 22nd of last month. Yep, perhaps a little early having only been ten days in the bottle but it's been hard not to crack one - at bottling time I found myself holding the fermenter at 45 degrees above my head sucking every last dreg out of the tap - I knew this batch was good.
Now I'm not a beer aficionado nor any sort of expert but I know what I like and I can firmly say it was the best damn beer I have ever tasted.
My thoughts then turned to how my taste preferences had changed so much since putting down my first brew about a year ago.
Prior to homebrewing all you would have found in my fridge was Matilda Bay Bo Pils. Even though I'd drink and enjoy an ale, pilsner was my beer style of choice, certainly not black beers. I would never have thought I'd be saying a black beer was the best I had ever tasted!
I keg all my beers, I gave up bottling after two brews. I bottled this batch not wanting to waste valuable keg space on a black beer - actually this turned out to be a wise decision as generally a keg at my place only lasts a week or so.
Back to last night, I was so excited about this black beer I then started to think about who I was going to give bottles of my finest thus far to. After a while that decision was simple - no one. This batch will be just mine, none of my mates will know this particular brew exists. The Mrs. may be allowed a few sips if shes naughty, but thats it.
Anyway, thats about all I have to say. Most days I read this forum however I dont post. Im not quite experienced enough to offer firm advice and any question Ive had was already answered.
The brew was a Brewers Selection (no affiliation etc) fresh wort - Double Chocolate Stout dumped on a S04 yeast cake (previous IPA F/W) and fermented @ 18 degrees, nothing else - way too simple to be so damn tasty.
EDIT: Either Doc or Kiwi Greg well end up with one due to the union tipping.
h34r: 
