Jump to content
Mr.Beer Community

minimaliszt

Community Members
  • Content Count

    28
  • Joined

  • Last visited

Community Reputation

0 Neutral

About minimaliszt

  • Rank
    Brewer
  1. I've been thinking about making a hungarian cuisine-themed beer, and if anyone has any awesome ideas, I'd love to hear them! My initial idea was an imperial stout base (maybe with some rye and a touch of smoked malt) aged rather lengthily on sour cherries, one whole paprika pepper and probably a brett strain. Maybe oaked. Maybe I could age the cat in there too. He's been a real pain recently. What is homebrewing good for if not going a little bit overboard now and then...
  2. Has anyone discussed the idea of making an Ezekiel bread (http://bible.cc/ezekiel/4-9.htm) inspired beer? This is probably mostly an issue with converting the starches in beans (barley, wheat, spelt and millet would work well enough on their own), and using enough fining agents to not end up with a gunky mess by the end. Recently made a beer with granola made by my girlfriend, which turned out pretty well, but there was a lot of trub...
  3. Both qbrew and hopville came out to around 95 IBU, but it isn't very bitter, nor overpowering with flavor/aroma. Some maltiness is still coming through. I'll see once it's had some time in the bottle!
  4. Just tried a little sample of it today and it's quite well balanced, with some sort of different funkiness about it. I was down in Florida over the weekend and tried a beer from a brewery in Tampa that was a rye, oats, dark brown IPA-style beer, and it was really too much, though mostly from the roasted grains. Was happy to discover that the little amount of chocolate malt in my recipe wasn't too much, just enough to leave a mild lingering taste at the end. There is a sort of spiciness there, but there is so much hop flavor from the Zythos/Falconer's Flight that it all sort of blends together.
  5. That looks great! I tried to find a Ruthless Rye but couldn't track one down (in northern California no less!). I definitely want to try making this again, but as an all grain batch, or at least mash with a little pale malt. I don't think the rye converted completely, despite mashing for 90 minutes. How much rye did you use in your recipe?
  6. And when I had a rye IPA made by Bear Republic (Hop Rod Rye), I really had trouble picking out something that was distinctively rye-flavored through the blanket of hops, though I guess there was a unique breadiness that came through.
  7. This is the recipe I ended up going with: 2.25 lbs of rye malt (it was 2 lbs, but then my dog dug through my stuff and at about 3/4ths a pound, almost immediately barfing it up on the carpet, so I went back to the LHBS and got another pound) .5 lbs crystal 60L .38 lbs chocolate malt 2 cans ADIPA Safale S-04 (I wanted to use S-05, but store was out and I figured it would be worth trying something new) 2 oz Falconer's Flight 7 C's (@20, 15, 10, 5) 2 oz Zythos (dry hopping) Every beer I've made to date has seemed like it could use way more hop flavor, so this is a test of a swing the other way! The auto-siphon got badly gunked up with cold break, plus I managed to spray black wort all over the kitchen, then after deciding to forgo the siphon couldn't pour out of the kettle effectively because the paint strainer bag I was using for hops was getting in the way. So my efficiency was really not great (67%) and there's a lot of trub in the fermenter, but I pitched yesterday and the yeast look like they've already almost finished their work, with a ton of gunk on every surface of the keg. And the little sample I tasted at this early stage was really nice and citrusy, without too much bitterness or really any residual sweetness, so thank goodness for the resilience of this process! I just wish my kitchen skills were as reliable...
  8. Am thinking of making a black rye ipa using the ADIPA and doing a BIAB mini-mash. 1# rye malt .5# caramunich 4 oz carafa III 6 oz chocolate malt 2 cans ADIPA Just tried the american devil ipa by itself and quite liked it for what it was, but I wanted to try this since rye has interested me recently. Anyone tried this or have any better ideas? I was thinking of supplementing with Amarillo hops.
  9. If temperature swings could produce fusels, then that's probably what happened. I live in Toronto in a basement apartment, so it's a bit chilly down here (mid 50s and damp, usually), but there's an unplugged fridge down here and I've been putting the LBK in the freezer with a PET full of warm water. But this batch went wild on me and ramped up to (probably) well above 75F within 12 hours of pitching, so I had to throw on ice packs and leave it on the basement floor until it cooled down. Then I had to warm the freezer again. Then I was perving the freezer to make sure it hadn't made any more messes (like it did the first day). So yeah, it's been up and down... I don't mind waiting.
  10. and now it tastes like a strong blend of whisky and beer. high fusel content? it didn't taste that way last week.
  11. It's interesting which things come through in the end. The last couple beers I made were my first exploration in boiling hops, and each tasted considerably more bitter from the tap before fermentation than after. They both taste nicely balanced now, just not nearly as hoppy as I had anticipated based on how they tasted before pitching the yeast. Like you said, the yeast I used must have accentuated those particular malts, or spit out flavors that compete with the hops. The beauty of this, anyway, is just how unpredictable it can be. Basically my first thought upon tasting last night was, "more hops," but not necessarily because it needed it...
  12. Theoretical (i.e. calculated IBUs) doesn't necessarily always translate into "real" (perceived) IBUs, right? Obviously it would depend on the flavor profile of the beer, but is there a certain amount of leeway we should consider when putting together a recipe?
  13. Just shined a flashlight in through the front of the LBK and noticed that there were discernible layers of density in the beer. I had never noticed this before, but it was really neat looking (it went from clear to cloudy, the top layer 1/2" deep, middle about 2.5", and the bottom down to the yeast cake). Makes sense, considering how long these differently weighted substances (sugars, yeast, alcohol) are just sitting around, but why don't we see this in bottles, or is it just too subtle to notice?
  14. seems like less of a carb problem and more of a carb success! :gulp:
  15. I just tried a couple drops and it is already tasting pretty extraordinary. The tartness has mellowed and the simcoe hops I dryhopped is starting to come through, plus some esters and spicy flavors which I assume are from this yeast. Fermentation is pretty magical. Also, the recipe, for anyone who is interested: Bewitched Red Ale Mellow Amber 1.1# Wheat DME 1/2# Medium DME 3/4 cup honey 1 oz colombus (60, 30, 22, 7) 1 oz simcoe (22, 15, 7, DH) Started out around 1.090. Fermented so wildly that about an oz or two oozed out the airlock and made a modest mess around the bottom.
×
×
  • Create New...