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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Tue Jan 18, 2011 12:22 am Post subject: BEER: What are you drinking right now? |
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Since there's no general beer discussion forum I'll put this here in OT.
What Beer is in your glass now, today or lately?
Right now I'm just finishing a German Bitburger Premium Pils. I bought the 6pk which came with a free glass, just before Christmas. As the reviews said, it pours light yellow with a short lived head and little to no lacing. I was originally put off by the sweet smell and more floral/citrusy/grass like hop aroma as I expected it to be more similar to Beck's. The taste is equal to the aroma along with mild malt and grain but with a lingering resiny bitterness. I'm turning into a hophead I think and this style of beer is certainly addictive. I enjoyed the higher carbonation and crisp finish but it could have done well without the sweetness.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Tue Jan 18, 2011 2:10 am Post subject: |
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LOL thx Kal.
My subtle way of saying we needed one I guess!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Ash4Hogs
Joined: 11 Jan 2011 Posts: 31 Location: Arkansas
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Link Posted: Tue Jan 18, 2011 4:40 am Post subject: |
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A "Green" IPA brewed from fresh bines! Picked and in the beer in 1 hour!
Turned out to be a Pale Ale, very tasty!
But in all honesty, I'm drinking a bit of the good stuff-- Templeton Rye.
All the best,
Ash
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rosenjm
Joined: 21 Dec 2010 Posts: 249 Location: Ballston Spa, NY
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Link Posted: Wed Jan 19, 2011 12:52 am Post subject: |
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What am I drinking right now? Nothing...better go fix that!
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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Wed Jan 19, 2011 3:34 am Post subject: |
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I just finished another Bitburger and a local micro-brew STORM Coffee Porter, love this stuff.
'A seasonal ale, brewed using imported black malt and dark roasted mountain grown Arabica coffee beans. STORM Coffee Porter is a roasty, dark, top fermented brew with a subtle coffee aroma and pleasantly mild palate. Available during the winter only.' http://www.stormbrewing.ca/STORM_BREWING_2011/STORM_ALES.html
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milldoggy
Joined: 23 Dec 2010 Posts: 569 Location: Pottstown, PA
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Link Posted: Wed Jan 19, 2011 4:01 am Post subject: |
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I have Ed's Apfelwine, a weizenbock and a dunkelweizen on tap. Was not sure what to pick, so I blended a Dunkel with Apfel. Quite good.
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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Thu Jan 27, 2011 4:19 am Post subject: |
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Well, after finishing some BBQ Tandoori Masala chicken, Basmati rice and two Heineken I thought I'd try Budweiser again that a buddy of mine brought over while fulfilling his projector needs until his arrives. There's not much to say about it, it is what it is. Neither fulfilling, satisfying nor making you want to go back for more. It's definitely not easy to drink as it's too bloating. I've always had to force it down, especially after the second bottle.
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milldoggy
Joined: 23 Dec 2010 Posts: 569 Location: Pottstown, PA
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Link Posted: Thu Jan 27, 2011 4:45 am Post subject: |
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gin and tonic at a double tree bar, stuck in LA, red eye back to philly canceled because of snow. wish i was heading home, was going to work on my wiring tomorrow
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Fri Jan 28, 2011 12:30 am Post subject: |
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Just making my way through the keezer. Made a dry stout split batch with english ale yeast and irish ale. I preferred the wyeast english ale yeast which gave a dry beer with clean bitterness. The irish ale came out like a glass of butter popcorn and coffee! I know it's meant to produce a hint of diacetyl, but that was a bucketload! It may have fermented slightly warm, ca 21C (72F?). I also dialed back the amount of roasted barley, since previous batches have been on the bitter side. But I didn't sour the beer. Seems like the irish ale realy needs that. I will add
Dunkelweizen was nice, but better fresh, such was the first half. I made a 10gal batch, and the 2nd half has been in secondary for 8 weeks. Still, at least that bubblegum has disappeared now! (Reminder to self: get some temperature control for fermentation.)
_________________ ...just one more.
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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Fri Jan 28, 2011 5:13 am Post subject: |
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crush wrote: | The irish ale came out like a glass of butter popcorn and coffee! I know it's meant to produce a hint of diacetyl, but that was a bucketload! It may have fermented slightly warm, ca 21C (72F?). |
I'd have to dump it and I have before. I gave up making lagers because of the overly citrusy/yeasty flavors until now as I couldn't regulate the fermentation temperature. You think it will mellow out a bit with more aging?
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Fri Jan 28, 2011 5:31 am Post subject: |
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It's not so bad that it needs dumping, but not what I would have chosen given a choice. After posting, I remembered that I didn't sour the beer. (I meant to do it before kegging.) As you probably know, the irish yeast can benefit from some souring to counter some of the sweetness and round out the flavour. In contrast, the english yeast produced a beer dry enough that the hops and roasted malts provided a clean satisfying bitterness, so the beer was fine without souring, but for the Irish needs some sourness to counteract the dyacetyl. I've done this before, both with soured beer and lactic acid. I don't have any soured beer on hand, so it's lactic acid this time, but I can't remember how much to add. I've got 88% solution I think...anyone?
_________________ ...just one more.
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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Fri Jan 28, 2011 10:33 am Post subject: |
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Souring is new to me as I never had to do it before so I'm of no help on this one.
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Fri Jan 28, 2011 12:05 pm Post subject: |
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Ahh found what I was looking for. This recipe http://www.brewery.org/cm3/recs/05_143.html calls for upto 40cc lactic acid. IIRC, I used 10cc in a wit, and that was plenty for my taste. I'll at least start there are see how the beer tastes, and increment as necessary.
_________________ ...just one more.
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Sat Jan 29, 2011 9:07 pm Post subject: |
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Now I am drinking this (see image under)
I'm surprised how clear it's become, since there was 3l of trub (mostly flour) in the fermentor. Couldn't recirc the mash since the pump was having a no play day, and most of it came through into the fermentor mostly from the separate boil I had to do...it was an unusual brewday.
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_________________ ...just one more.
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brewmcq
Joined: 31 Dec 2010 Posts: 123 Location: Northern Maine
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Link Posted: Sat Jan 29, 2011 9:44 pm Post subject: |
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Nothing worth repeating... My red ale has only been in the fermenter for a week.
I do have some Silver Bullet (Coors Light) for band practice tomorrow, but will probably be hitting the Tullamore Dew kinda hard instead.
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Sat Jan 29, 2011 10:17 pm Post subject: |
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mmm...Red Ale...Irish? yum! Been a while since I made that. I find it a difficult ale to get just right, since there's not a lot of difference between it being spot on and being bland. It's taste is quite subdued since (at least the recipes I've followed) it's only a little crystal, literally a handful of roasted barley and lightly hopped, but when it comes together in the right balance, it tastes like drought cream! For me a pint usually lasts about 30 seconds, so it doesn't stay around for long!
Let us know how it turns out!
_________________ ...just one more.
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brewmcq
Joined: 31 Dec 2010 Posts: 123 Location: Northern Maine
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Link Posted: Sat Jan 29, 2011 10:51 pm Post subject: |
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Of course Irish Red! Smithwick's is one of our all-time favorite beers, but at $9 a 6-pack, it gets spendy quickly.
I used the Morebeer.com AG kit.. the wort tasted splendid, so we're really looking forward to it... in the meanwhile, i am working on crafting my own recipe, which I will, of course, share with my tEB colleagues if/when I get it to the point I want it to be.
And yeah.. it goes down smooooooooooth....
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Sat Jan 29, 2011 11:55 pm Post subject: |
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$9 for a sixer. Is that 330ml bottles or cans? Since it's irish red, I'm guessing "draught" cans. In norway, a single 500ml can of Kilkenny sells for 45 kr or about $7.50. A non-import sells for $5 per 500ml.
I turned to homebrew, so I could tget the beer I like without having to order it through the local liquor store (actually, the government controlled alcohol outlet) and to save some cash. Well, we all know saving cash in homebrew is but a myth! But getting the beer you like, well it's spot on! some of the time...
_________________ ...just one more.
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