Announcement

Collapse
No announcement yet.

Announcement

Collapse
No announcement yet.

What are you brewing?

Collapse
This is a sticky topic.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Originally posted by Langchop View Post
    Like how bad? I would run it through the process and see on bottling day. Might not taste to style, but might not be bad either
    Agree, ive had a scorch or two on the gf and the batch was fine

    Sent from my SM-N970F using Tapatalk

    Comment


    • well, i'm leaving it for now just so that i can top crop, I don't have any more of the yeast so need to harvest some.

      Its a Hefe, so perhaps the clove and banana will help mask it, or i thought of pushing up the temp so that it becomes a toasted banana bomb.
      Still don't think its going to come out palatable though I'll let it do its thing.

      Thanks for the encouragement Guys.

      Comment


      • Don't dump it. Distill it. I know, I know, it's all about distillation with me these days, but I don't care. I think the flavours could come out interesting.

        Comment


        • unfortunately i don't have the tools...

          Was thinking about offering it to someone that has if i end up deciding its not worth it. Krausen is slowly starting to form so thankfully i can get some yeast back and make a call on it in a few days.
          Ill let is ferment out at least to taste it.

          Comment


          • Tbf, melano is known as super munich and if you used munich and not the light version, you'll have a pronounced different taste to what you're used to. Im sure your beer will be fine

            Sent from my SM-N970F using Tapatalk

            Comment


            • Originally posted by CaPunT View Post
              unfortunately i don't have the tools...
              Then give it to someone who has. Golden rule - never throw away alcohol! Hell I'll arrange a cube to your place to take the beer if it's shit. Doubt it will be, but anyway.

              Comment


              • What are you brewing?

                Busy mashing a simplified amber weiss! Skipping the acid and protein rests. Going for a simple 30mins at 62deg and 30mins at 71deg.

                Going easy on the wheat malt as I don't want to chance circulation getting stuck...

                2.5kg pale malt
                1kg wheat
                1kg Munich I
                0.4kg caramunich III

                Going to be using liquid culture diy weizen on this one!
                Rikusj
                Senior Member
                Last edited by Rikusj; 11 October 2020, 18:22.

                Comment


                • What are you brewing?

                  Did a Maris Otter/Cascade ale, wanted something malty and I haven’t use maris before, looking forward to the outcome. I had a malty pale during the week from a local burger place, made me want to give it a try.


                  Comment


                  • MO is my preferred malt for SMaSH beers
                    The Problem With The World Is That Everyone Is A Few Drinks Behind.!

                    Comment


                    • Yeah MO disappears in other malts, but it's lekker in a SMaSH. It has a malty flavour something between regular pale malt and a light Vienna malt.

                      Comment


                      • Wit I brewed, turned out great, definately one of the top five I have brewed.
                        Have had a few Wits on my travels and this one is even better.
                        I got the right balance of spice, orange peel, coriander (used Lallemand Wit yeast).
                        35% Flaked wheat, 7% Flaked oats, 24% Wheat, 34% Pilsner.
                        Southern Aroma for hops

                        IMG_20201011_144026.jpg
                        Everyone must beleive in something, I beleive I'll have another beer

                        Comment


                        • Tried something different, maybe foolish. Did an Ale with 50/50 Vienna and Munich. Summit for bittering and lots of Mosaic in the whirlpool at 90C
                          Pitched US-05 yesterday and within 3 hours it was bubbling up a storm.

                          Comment


                          • Originally posted by BackOffMyBrew View Post
                            Tried something different, maybe foolish. Did an Ale with 50/50 Vienna and Munich. Summit for bittering and lots of Mosaic in the whirlpool at 90C
                            Pitched US-05 yesterday and within 3 hours it was bubbling up a storm.
                            that sounds like something i'd do, summit works well in american styles and you can barely go wrong with mosaic. us-05 is an american workhorse to boot ! sounds good man

                            Comment


                            • Originally posted by groenspookasem View Post
                              that sounds like something i'd do, summit works well in american styles and you can barely go wrong with mosaic. us-05 is an american workhorse to boot ! sounds good man
                              Thanks! Wednesday I dry hop the brew I did last weekend. Looking forward to both of these to be honest.

                              Comment


                              • Originally posted by Toxxyc View Post
                                Then give it to someone who has. Golden rule - never throw away alcohol! Hell I'll arrange a cube to your place to take the beer if it's shit. Doubt it will be, but anyway.
                                So I just went to harvest some yeast... I'm open fermenting it and it smells fantastic(lovely banana aroma)... took a sample of the "beer" to taste and immediately spat it out as i did.
                                To say that it tastes like what I imagine licking an ashtray in a public smoking area would be is an understatement. Holy crap its awful. No way am i letting it ferment out.
                                It's not throwing away alcohol if its not alcohol yet. no way in hell could I give this stuff to anyone

                                What blows my mind is by how much the sugars in the OG sample masked this. The OG sample tasted only slightly "roasted/toasty".
                                CaPunT
                                Senior Member
                                Last edited by CaPunT; 12 October 2020, 12:54.

                                Comment

                                Working...
                                X