The ill treated Mosaic smash,not too shabby!
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First pour from my first kegged beer! Beyond chuffed with the kegging so far!
American pale ale, chinook for bittering with Galaxy at 10mins, flame out and dry hop! She's tasty, but not quite what I was after. Upped the chinook bittering addition vs the previous batch, but took it a bit too far I reckon. I also misjudged fermentation progress and dry hopped a bit too early. I though the airlock bubbling was starting to slow down, but then it kept going strong for another day... So lost some flavour there. The passion fruit aroma is still coming through, but gets overpowered by the chinook bitterness.
Lessons learned, but still very enjoyable!
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Originally posted by Rikusj View PostFirst pour from my first kegged beer! Beyond chuffed with the kegging so far!
American pale ale, chinook for bittering with Galaxy at 10mins, flame out and dry hop! She's tasty, but not quite what I was after. Upped the chinook bittering addition vs the previous batch, but took it a bit too far I reckon. I also misjudged fermentation progress and dry hopped a bit too early. I though the airlock bubbling was starting to slow down, but then it kept going strong for another day... So lost some flavour there. The passion fruit aroma is still coming through, but gets overpowered by the chinook bitterness.
Lessons learned, but still very enjoyable!
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Nope, not drinking at 9 am, this is from yesterday afternoon, simple Pilsner from the keg, perfectly crisp beer, come on hot weather!
IMG_20210127_183221[1].jpg
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Originally posted by Jitters View PostDamn, you guys make pretty beer.. made me sommer lus to brew tomorrow.
We will see how that turns out
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Originally posted by AlexBrew View Post[ATTACH=CONFIG]3019[/ATTACH]
My Belgian Saison:
2.8 vols Co2:
[ATTACH=CONFIG]3020[/ATTACH]
OG: 1.060 FG: 1.004
Mmmmm
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Originally posted by Jitters View PostWhat yeast did you use??
I previously mentioned thinking I have a bubblegum off-flavour - that was with a 2 day old bottle. Last night had one that has been 8 days in the bottle (still early days) and 'that' flavour is almost gone - just slightly there. So it must have been the yeast that was active for the secondary ferment of the priming sugar .. but still has a slight bananna flavour like in a Weiss. Think that is normal for the Belgian yeast styles.
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