To me, my beer tastes like Essence of Kippered Herring, so you guys will probably gag!Question from last night: Do we have to use all of the ingredients?
Again yes you can but you don't have to if a dark, crystally, smokey, megaIBU beer is not your thing . In the spirit of exercising your creativity there is no limit to HOW MUCH or HOW LITTLE of each ingredient that you use except with the following proviso: EACH OF THE INGREDIENTS PROVIDED MUST BE DISCERNIBLE TO THE AVERAGE PALATE IN EITHER APPEARANCE, AROMA, TASTE AND PROVED WITH YOUR GRAVITY / IBU CALCULATIONS
As long as we dont have to get past Tony Ms taste threshold on the smoke malt.
To me, my beer tastes like Essence of Kippered Herring, so you guys will probably gag!
When is this being judged again?
I was going for a slight flinty smoky aftertaste, but am worried that mine is undetectable, even to a non smoker like me, and may have to do a smoked minimash to add back.
Maybe we should just combine our brews and do a joint entry?
Ever tried home smoking smoked malt?
December WCB Meeting, but it would be nice to have some sort of informal tasting session where we can just taste everyones beers in a "peoples choice" type environment.When is this being judged again?
Ahemm, maybe this stuff is not so fresh but judging by Tony M's comments it may still have some bang left it :huh:10 to 15% of fresh Rauch in the grain bill will give you some hearty smoked flavours.
On the contrary that's well within the spirit of the comp, and US05 was chosen for it's ability to do a bit of everything. I have heard that its stablemate WLP001 makes a great Koelsch as well.Has anyone used the US05 yeast at low temp ?
I'm thinking of trying it for a Marzen (non smoked !) or is this contrary to Comp Rules (being an ale yeast) ?
Question from last night: Do we have to use all of the ingredients?
Again yes you can but you don't have to if a dark, crystally, smokey, megaIBU beer is not your thing . [/b]
Mine's bubbling away - a little too quickly for a 'lager', but its at 14deg and doing fine.
I only used the base and one other of the grains, and only one of the hops.
In the interests of probity, should we nominate recipes and styles BEFORE the resultant beer is tasted/exhibited?
Otherwise, my attempt at a Maerzen may be renamed an Ordinary (very) Bitter
(edit: typo)
Yes Westoz, but theres one born every minute.
Damn - I put the entire quantity of every ingredient in and have this mega black smoky sludge frothing out the airlock!
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