Vic Xmas 2009 Case Swap - Tasting Thread
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chris.taylor.98
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1. Kleiny - Munich Helles
Clear to bright, golden colour, white head that did not perisit.
Very clean, subtle graininess in the aroma, some malt sweetness. No noticeable hops or esters.
Very subtle flavour showcasing malt grain, and very balanced. No esters or noticable hops. Slight perciptable malt character, possibly a little DMS .
Thin body, with medium carbonation.
Some nitpicking points would be to add a little more body back in, and drop the DMS (note DMS is not my strong point, so could be something else. Was a very low level whatever it was, so pretty hard to be certain).
Overall very refreshing
Appologies Klieny, but I cant be bothered with the scoresheet bizo in this heat ... lets just call it 35/50
Clear to bright, golden colour, white head that did not perisit.
Very clean, subtle graininess in the aroma, some malt sweetness. No noticeable hops or esters.
Very subtle flavour showcasing malt grain, and very balanced. No esters or noticable hops. Slight perciptable malt character, possibly a little DMS .
Thin body, with medium carbonation.
Some nitpicking points would be to add a little more body back in, and drop the DMS (note DMS is not my strong point, so could be something else. Was a very low level whatever it was, so pretty hard to be certain).
Overall very refreshing
Appologies Klieny, but I cant be bothered with the scoresheet bizo in this heat ... lets just call it 35/50
Kleiny
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Thanks Chris
Dont be to bothered with the score sheets, im a bit sick of typing them up.
I have had some beers lately and have completed sheets for them but typing them all up will be a pain. I might just summerize them if i get a spare momment soon.
But some memmorable beers lately
Hair of the dog. This beer was just awesome i saved it for xmas day and was not dissapointed, roasty and complex with the blackest of hearts, my family could not believe i was drinking it, it was low on the carb but i didnt care. I had couple of other great beers that day Don de diu and Fringante and this beer stood up against those. Well done HOD.
Also i had an altbier and i think it was sappas and it was also a nice beer and went down extremely well.
Kleiny
Dont be to bothered with the score sheets, im a bit sick of typing them up.
I have had some beers lately and have completed sheets for them but typing them all up will be a pain. I might just summerize them if i get a spare momment soon.
But some memmorable beers lately
Hair of the dog. This beer was just awesome i saved it for xmas day and was not dissapointed, roasty and complex with the blackest of hearts, my family could not believe i was drinking it, it was low on the carb but i didnt care. I had couple of other great beers that day Don de diu and Fringante and this beer stood up against those. Well done HOD.
Also i had an altbier and i think it was sappas and it was also a nice beer and went down extremely well.
Kleiny
23. Brewmeister70 - Ringwood Special Bitter
I think it was this one. Label had gone and smuged, so I couldn't read it. Square white label on top? Anyway, nice beer. I started a bit cold, and didn't like it straight out of the fridge, but once it warmed up it turned into a nice one
12. Hairofthedog - imperial stout
It took me a while to get into it, as I don't like stouts. But I soldiered on, and was rewarded amply. The beer was a meal on it's own, and fittingly is what I was sucking down come midnight. Really enjoyed it, even though it's not my style of beer. Once I got over the roasted/coffee flavours, there was heaps of good stuff there for the tasting. Thanks for sharing, as it tasted like a lot of time and effort went into making it
I think it was this one. Label had gone and smuged, so I couldn't read it. Square white label on top? Anyway, nice beer. I started a bit cold, and didn't like it straight out of the fridge, but once it warmed up it turned into a nice one
12. Hairofthedog - imperial stout
It took me a while to get into it, as I don't like stouts. But I soldiered on, and was rewarded amply. The beer was a meal on it's own, and fittingly is what I was sucking down come midnight. Really enjoyed it, even though it's not my style of beer. Once I got over the roasted/coffee flavours, there was heaps of good stuff there for the tasting. Thanks for sharing, as it tasted like a lot of time and effort went into making it
notung
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Think you're right there Fourstar. I had experimented with bulk priming, stirring in priming as a syrup VS not stirring. I just think I won't bother anymore. How difficult is it really to prime individual bottles?
Fourstar
doG reeB
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spare fermentor? Just rack from fermentor to fermentor with your bulk prime solution in the target fermentor then bottle away.
Maple
Talkin' bout a Rye-volution
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Cheers Fents, glad ya'll liked it.
hairofthedog
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thanks for your kind works Kleiny really glad you enjoyed it :icon_cheers:
chris.taylor.98
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10. Manticle: Robust Porter
The short summary - kick arse Robust Porter Manticle
The slightly longer version:
Aroma - 10/12
Got the dark more astringent malts coming through right off the bat with some crystal to balance it out. No fruity esters, no appreciable hops.
Appearance - 3/3
Very clear with a tan head, copper to brown colour
Flavour - 17/20
Dry, with very prominent dark malt profile.
No fruity esters.
Well balanced between bitterness and malt sweetness, astringency from the dark malts really helping here.
Mouthfeel - 3/5
Medium body, medium carbonation, no noticeable alcohol.
Overall Impression 8/10
Very fine drinkable example of style with assertive dark malt character ( just the way I like them :icon_cheers: )
Only suggestions would be to up the body a bit and drop the carbonation a tad.
No appreciable faults and superbly balanced.
41/50
The short summary - kick arse Robust Porter Manticle
The slightly longer version:
Aroma - 10/12
Got the dark more astringent malts coming through right off the bat with some crystal to balance it out. No fruity esters, no appreciable hops.
Appearance - 3/3
Very clear with a tan head, copper to brown colour
Flavour - 17/20
Dry, with very prominent dark malt profile.
No fruity esters.
Well balanced between bitterness and malt sweetness, astringency from the dark malts really helping here.
Mouthfeel - 3/5
Medium body, medium carbonation, no noticeable alcohol.
Overall Impression 8/10
Very fine drinkable example of style with assertive dark malt character ( just the way I like them :icon_cheers: )
Only suggestions would be to up the body a bit and drop the carbonation a tad.
No appreciable faults and superbly balanced.
41/50
manticle
Standing up for the Aussie Bottler
Cheers chris.
I just bottled another version of this about 10 days ago. Tried to mash a couple of degrees hotter and cut back on the carb a tad. Also used Irish ale yeast instead of the whitbread. It certainly improves a bit with ageing but the sample I tried last night was definitely in the ballpark. If she still tastes good in February I'll enter her into my first competition (beerfest).
Glad you enjoyed it and thanks for the feedback and scores.
I just bottled another version of this about 10 days ago. Tried to mash a couple of degrees hotter and cut back on the carb a tad. Also used Irish ale yeast instead of the whitbread. It certainly improves a bit with ageing but the sample I tried last night was definitely in the ballpark. If she still tastes good in February I'll enter her into my first competition (beerfest).
Glad you enjoyed it and thanks for the feedback and scores.
Fourstar
doG reeB
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Just out of interest, Kleiny, Zeb, Mants and WarmBeer how did your TTL turnout? Im tempted to enter my cut into Vicbrew as a Best Bitter. I ended up knocking back the ABV as mine attenuated well and ended up at 5.6% . I rolled it back with boiled cooled water to make it more to style.
Hop character is bitter/aggressive, slightly floral/earthy nose and palate. It has a sweet and light caramel malt flavour and aroma with a slightly sweet alcohol note. Great creamyness under low carb once it warms to around 15deg~. WarmBeer can concur how mine turned out and im interested to know how they went.
(sorry WB, ive yet to try yours so i'll pop it into the fridge tonight for a side by side)
So, offer your comparisons!
. I rolled it back with boiled cooled water to make it more to style.Hop character is bitter/aggressive, slightly floral/earthy nose and palate. It has a sweet and light caramel malt flavour and aroma with a slightly sweet alcohol note. Great creamyness under low carb once it warms to around 15deg~. WarmBeer can concur how mine turned out and im interested to know how they went.
(sorry WB, ive yet to try yours so i'll pop it into the fridge tonight for a side by side)
So, offer your comparisons!
Kleiny
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Mine is sitting in a keg waiting for tap space so i dont really know how it tastes other than it was good out of the fermenter, should be able to tell in the next couple of weeks or days depending on drinking
WarmBeer
Unhappy camper
Mine's turned out to be a lovely beer, but a little too sweet. I put that down to the 1968 being a pretty low attenuator, and only getting the FG down to 1014 (or maybe 1016, can't remember).
Funnily enough, was talking to Zebba about it today, as his has dropped completely bright, and mine looks more like milky yarra-water. Admittedly, he both polyclar'ed and gelatined his, and I just went "meh" straight into the bottle.
Have bought myself a bottle of the real stuff, and am planning on doing a side-by-side taste and smell comparison some time this week.
Funnily enough, was talking to Zebba about it today, as his has dropped completely bright, and mine looks more like milky yarra-water. Admittedly, he both polyclar'ed and gelatined his, and I just went "meh" straight into the bottle.
Have bought myself a bottle of the real stuff, and am planning on doing a side-by-side taste and smell comparison some time this week.
More tastings...
Brendos Galaxy Amber Ale
I really liked this one. Dunno what else to say. I liked the malt, I liked the hops. Nothing about it I didn't like. Wish I had a few more so I could have made an afternoon with it instead of sharing half the bloody thing with my brother...
Fourstar - on the TTLL... Firstly, a story.
My cube had a heap of break material and hop sludge in it. Heaps. So this was of some concern, as I didn't know if that was a good thing, bad thing, or inconsequential thing. Not knowing, I just tipped it all in the fermenter.
Next up, I pitched some 1968 I'd cultured up from a slurry Warmbeer gave me and pitched her in. Seal, and chuck in fermenting fridge.
Now, at this stage I didn't have a working tempmate, but it wasn't too big a concern as the lowest setting on the fridge was keeping my brew at just under 18 degrees. Unfortunately for me, I didn't have it on that setting. I check the next morning, and the temp strip is showing colder then the temp strip shows, and the fermenter was icy to the touch. Oops! Change fridge setting, next day it's reading a much more healthy temp and there is small fermentation signs, and these small signs continued throughout fermentation - never got a big krausen, just a tiny one.
Fermentation then appears finished, but couldn't check as a quick trip to the brewing cupboard reveals broken glass all over the floor. FFS. Yell at wife for a bit for breaking another hydrometer, then think "bah, I'll bottle - it tastes done". So I put fridge to coldest setting to crash chill, throw in some finings (polyclar + gelatine - OTT maybe, but I thought with all that break material I'd go OTT).
Bottling day comes, i do double duty cleaning everything, then pull the fermenter out. Check the contents - it's not beer, it's beer slurry. Ice. Lots of ice. Oh ffs, can anything else go wrong?
I draw a sample, and taste. Alcohol warmth, malt and a sh1tload of mandarin flavour. Delicious! Really delicious. "Hot damn!", I think, adding "bastardised eisbock" to the list of beers to brew (to be done to the TTLL recipe, frozen and racked off the ice), but decide that I need to finish this one how it was supposed to be started so let the ice melt then bottle. Didn't bulk prime, just used the old fashioned measuring spoons, but measured less then usual in an extremely scientific manner (i.e. fill the measurer, then tip a little out, then tip the rest in the bottle).
2 weeks later, as usual, I can't wait any longer. Plus, I'm a little concerned that with the freezing there may be problems carbing. Concern unfounded. It's overcarbed... Not gusher, no pressing fear of bottlebombs, but it's overcarbed...
The overcarb really takes away from it, and it's a shame, cause behind the fizz there is a nice beer waiting to be found. Sigh. Still, no action yet. I think "could just be the one bottle and a mixup priming the bottles". Wait a week, try the next one. Same problem - but it's no worse, so bottlebomb fear becomes even less pressing.
Anyway. It's still nice - I'll just let some pressure out and re-cap. Compared to the real deal, which I had Saturday night, I can't really say 'cause of the carb issue. Colour wise it's a lot paler. Aroma is similar, althogh stronger on mine (as would be expected though).
Hopefully a re-seal will fix the carb issue and reveal a quite drinkable beer.
Oh, and mine is bright. Real bright. 1968 + polyclar + gelatine + accidental freeze = puts the wifes diamonds to shame. My concern over all that break material and hop sludge was, it seems, completely unnecessary.
Brendos Galaxy Amber Ale
I really liked this one. Dunno what else to say. I liked the malt, I liked the hops. Nothing about it I didn't like. Wish I had a few more so I could have made an afternoon with it instead of sharing half the bloody thing with my brother...
Fourstar - on the TTLL... Firstly, a story.
My cube had a heap of break material and hop sludge in it. Heaps. So this was of some concern, as I didn't know if that was a good thing, bad thing, or inconsequential thing. Not knowing, I just tipped it all in the fermenter.
Next up, I pitched some 1968 I'd cultured up from a slurry Warmbeer gave me and pitched her in. Seal, and chuck in fermenting fridge.
Now, at this stage I didn't have a working tempmate, but it wasn't too big a concern as the lowest setting on the fridge was keeping my brew at just under 18 degrees. Unfortunately for me, I didn't have it on that setting. I check the next morning, and the temp strip is showing colder then the temp strip shows, and the fermenter was icy to the touch. Oops! Change fridge setting, next day it's reading a much more healthy temp and there is small fermentation signs, and these small signs continued throughout fermentation - never got a big krausen, just a tiny one.
Fermentation then appears finished, but couldn't check as a quick trip to the brewing cupboard reveals broken glass all over the floor. FFS. Yell at wife for a bit for breaking another hydrometer, then think "bah, I'll bottle - it tastes done". So I put fridge to coldest setting to crash chill, throw in some finings (polyclar + gelatine - OTT maybe, but I thought with all that break material I'd go OTT).
Bottling day comes, i do double duty cleaning everything, then pull the fermenter out. Check the contents - it's not beer, it's beer slurry. Ice. Lots of ice. Oh ffs, can anything else go wrong?
I draw a sample, and taste. Alcohol warmth, malt and a sh1tload of mandarin flavour. Delicious! Really delicious. "Hot damn!", I think, adding "bastardised eisbock" to the list of beers to brew (to be done to the TTLL recipe, frozen and racked off the ice), but decide that I need to finish this one how it was supposed to be started so let the ice melt then bottle. Didn't bulk prime, just used the old fashioned measuring spoons, but measured less then usual in an extremely scientific manner (i.e. fill the measurer, then tip a little out, then tip the rest in the bottle).
2 weeks later, as usual, I can't wait any longer. Plus, I'm a little concerned that with the freezing there may be problems carbing. Concern unfounded. It's overcarbed... Not gusher, no pressing fear of bottlebombs, but it's overcarbed...
The overcarb really takes away from it, and it's a shame, cause behind the fizz there is a nice beer waiting to be found. Sigh. Still, no action yet. I think "could just be the one bottle and a mixup priming the bottles". Wait a week, try the next one. Same problem - but it's no worse, so bottlebomb fear becomes even less pressing.
Anyway. It's still nice - I'll just let some pressure out and re-cap. Compared to the real deal, which I had Saturday night, I can't really say 'cause of the carb issue. Colour wise it's a lot paler. Aroma is similar, althogh stronger on mine (as would be expected though).
Hopefully a re-seal will fix the carb issue and reveal a quite drinkable beer.
Oh, and mine is bright. Real bright. 1968 + polyclar + gelatine + accidental freeze = puts the wifes diamonds to shame. My concern over all that break material and hop sludge was, it seems, completely unnecessary.
manticle
Standing up for the Aussie Bottler
Mine was fermented using 1099 whitbread slurry. Dropped to something around 1012 I think. As per usual, transferred to secondary about 1020, left to FG then left a further few days (normally 3-7 but can't remember exactly), then crash chill for 2 days, fine and polyclar and leave for another 3 at 2 deg.
I would agree with: 'slightly floral/earthy nose and palate. It has a sweet and light caramel malt flavour and aroma with a slightly sweet alcohol note. Great creamyness under low carb once it warms to around 15deg~. '
There is a very mild lingering bitterness - wouldn't describe it as aggressive. Warmbeer gave me one of his to try. From memory it was a little murkier (mine is quite bright although not filter bright - gelatin and polyclar and cc) and a little sweeter but otherwise pretty similar. I forgot to trade it with one of mine because I'm dumb.
I've been enjoying it and only have a few bottles left (although a couple have been put away to see what a month or two more does to them). Gave a couple away at Christmas too. I would probably prefer more bitterness (just a touch) to offset some of the sweetness and I can definitely taste the caramalisation effect (something I like and do to my Porter and other English darker styles).
Never tried the commercial version so I can't compare.
I would agree with: 'slightly floral/earthy nose and palate. It has a sweet and light caramel malt flavour and aroma with a slightly sweet alcohol note. Great creamyness under low carb once it warms to around 15deg~. '
There is a very mild lingering bitterness - wouldn't describe it as aggressive. Warmbeer gave me one of his to try. From memory it was a little murkier (mine is quite bright although not filter bright - gelatin and polyclar and cc) and a little sweeter but otherwise pretty similar. I forgot to trade it with one of mine because I'm dumb.
I've been enjoying it and only have a few bottles left (although a couple have been put away to see what a month or two more does to them). Gave a couple away at Christmas too. I would probably prefer more bitterness (just a touch) to offset some of the sweetness and I can definitely taste the caramalisation effect (something I like and do to my Porter and other English darker styles).
Never tried the commercial version so I can't compare.
Fourstar
doG reeB
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I may have gained a few extra IBU points as i think Warm Beer put a little more cube hops into mine. Either way the bitterness may have something todo with the strain i have used, 1272 American Ale II :lol: ! More like "Tom Brady Landlord".
WarmBeer
Unhappy camper
What, you don't agree with my entirely scientific "A little pinch for cube A, hic, a little pinch for cube B, whoops slipped, hic, a little more for cube B" hop distribution method?
Fourstar
doG reeB
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Nope i do agree! I'm quite a fan of how mine has turned out, especially after thinning it out a little.
Fourstar
doG reeB
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Ok so im doing the side by side with mine and WB TTL and the comparisons are not looking good at this stage... h34r:
Fourstar | Warmbeer
Appearance: straw/gold, clear with a slight haze, low head retention | It poured with a moussy head and holds well, deep gold with a thick head stand.
Aroma: Malty sweet with light herbal/earthy hops | trong clove/bubblegum/lychee syrup aromas and laced with an underlying pepperyness
Flavour: Doughy, malty sweet with some light suggary toffee. Finishes with some grain huskiness and balanced well with an assertive bitterness. Some earthy hop flavour present | Bubblegum/clove flavours dominate the malt which is subdued sweet and some lingering bitterness in the finish. Hop falvour is maksed by a pepperyness. Aftertaste is a bready maltiness.
Mouthfeel: Moderate body with low to moderate carbonation, malty creminess in the finish | high carbonation, moderate body, dry finish.
Overall: English bitter lacking fruitiness | German Weisen or Belgian Pale/Witbier??!
Hmmm, are you sure you used 1968 and not 3068 by accident or do i have a infected bottle or the wrong beer?!?!? The yeast flavour profile is like a cross between a german weizen and a belgian tripel. The appearance is a little disconcerting and true to 3068 with poor floculation as its throwing a dense yeast haze. ive stored it upright since you gave it to me and chilled for 3.5 hours~.
Either we have a 3068 culture here, the wrong beer or the unfortunate beginnings of an infection maybe that wild yeast issue you had with the lactic beer you produced at the swap??!? If it is, store it away and enter into vicbrew! it tastes great but not an best bitter at this stage. The bubblegum/lychee is really tasty whatever it is! Ive been begging for a Weisen or something yeasty for a while now and its hitting the spot either way! :beer:
h34r: Fourstar | Warmbeer
Appearance: straw/gold, clear with a slight haze, low head retention | It poured with a moussy head and holds well, deep gold with a thick head stand.
Aroma: Malty sweet with light herbal/earthy hops | trong clove/bubblegum/lychee syrup aromas and laced with an underlying pepperyness
Flavour: Doughy, malty sweet with some light suggary toffee. Finishes with some grain huskiness and balanced well with an assertive bitterness. Some earthy hop flavour present | Bubblegum/clove flavours dominate the malt which is subdued sweet and some lingering bitterness in the finish. Hop falvour is maksed by a pepperyness. Aftertaste is a bready maltiness.
Mouthfeel: Moderate body with low to moderate carbonation, malty creminess in the finish | high carbonation, moderate body, dry finish.
Overall: English bitter lacking fruitiness | German Weisen or Belgian Pale/Witbier??!
Hmmm, are you sure you used 1968 and not 3068 by accident or do i have a infected bottle or the wrong beer?!?!? The yeast flavour profile is like a cross between a german weizen and a belgian tripel. The appearance is a little disconcerting and true to 3068 with poor floculation as its throwing a dense yeast haze. ive stored it upright since you gave it to me and chilled for 3.5 hours~.
Either we have a 3068 culture here, the wrong beer or the unfortunate beginnings of an infection
maybe that wild yeast issue you had with the lactic beer you produced at the swap??!? If it is, store it away and enter into vicbrew! it tastes great but not an best bitter at this stage. The bubblegum/lychee is really tasty whatever it is! Ive been begging for a Weisen or something yeasty for a while now and its hitting the spot either way! :beer:Similar threads
