Ymm, Beer

[devildeac]

Husband is excited to keg this weekend. I'm not excited for the impending explosion of flat beer in the kitchen.

I did get to sniff a sample of the beer from the fermenter the other day. Smells like mango and pine

Would he care to reveal what hops and malts/grains he's using?

[devildeac]

I will say, there is probably no rush on that SoPines high-gravity Euro lager. I had my last one last night, and it drank just fine. I think that one, given the ABV level, can continue to "rest" and still be really good.

Agreed. I *might* allow an imperial stout or barleywine to age longer but I'm inclined to drink that 14% imperial lager in the next 30-60 days. Good to read yours was still fine.

[amusedcupcake]

Would he care to reveal what hops and malts/grains he's using?

74.5% Two Row

22% Munich 7.6L (for color and a touch of sweetness. Screw caramel/crystal malt)

3.5% Wheat for head retention

Hops:

Cascade (60 minute boil for bittering - 25 IBUs)

Late addition of Simcoe

Whirlpool additions, 2/1 ratio of Mosaic and Simcoe.

Currently on day 4 of 5 day dry hopping of Mosaic and Simcoe.

Yeast:

US-05. Clean yeast with minimal esters.

ABV - 5.8%
IBU - 45
SRM - 6

Should be fully carbonated and ready to tap for the Virtual Pub

[devildeac]

74.5% Two Row

22% Munich 7.6L (for color and a touch of sweetness. Screw caramel/crystal malt)

3.5% Wheat for head retention

Hops:

Cascade (60 minute boil for bittering - 25 IBUs)

Late addition of Simcoe

Whirlpool additions, 2/1 ratio of Mosaic and Simcoe.

Currently on day 4 of 5 day dry hopping of Mosaic and Simcoe.

Yeast:

US-05. Clean yeast with minimal esters.

ABV - 5.8%
IBU - 45
SRM - 6

Should be fully carbonated and ready to tap for the Virtual Pub

Many thanks for sharing. Sounds like your husband has a great recipe. I don't homebrew so you secret's safe with me on the internet.

[amusedcupcake]

Many thanks for sharing. Sounds like your husband has a great recipe. I don't homebrew so you secret's safe with me on the internet.

He has a few more recipes he is working on. An American Wheat, Amber Ale and Irish Red. He is afraid that his current method of dry hopping/kegging is causing oxidation. He will brew a non-hop forward beers from now on until he is able to do completely closed transfers. He is a bit obsessive.

[devildeac]

He has a few more recipes he is working on. An American Wheat, Amber Ale and Irish Red. He is afraid that his current method of dry hopping/kegging is causing oxidation. He will brew a non-hop forward beers from now on until he is able to do completely closed transfers. He is a bit obsessive.

That sounds like a good trait, especially WRT home-brewing where/when "cleanliness is next to godliness." Smart fellow; you can tell him I said so.

[devildeac]

Favorite hops?

[amusedcupcake]

Favorite hops?

Simcoe.

I have never experienced the "cat pee" aroma that some have. Ever.

It is such a versatile hop with high alpha acids. It can be used for bittering, and can be used for late addition flavor/aroma and dry hopping. I love it's citrus/pine characteristics. They go well with so many variations of IPAs and pale ales.

I know I'm in the minority here, but it is what it is. I love the new school hops (Citra, Mosaic etc.) but they are wasted when not used as a late addition/whirlpool/dry hop.

[amusedcupcake]

Simcoe.

I have never experienced the "cat pee" aroma that some have. Ever.

It is such a versatile hop. It can be used for bittering, and can be used for late addition flavor/aroma and dry hopping. I love it's citrus/pine characteristics. They go well with so many variations of IPAs and pale ales.

I know I'm in the minority here, but it is what it is. I love the new school hops (Citra, Mosaic etc.) but they are wasted when not used as a late addition/whirlpool/dry hop.

Obviously this is my husband's take. I only like the fruity hops.

[devildeac]

Simcoe.

I have never experienced the "cat pee" aroma that some have. Ever.

It is such a versatile hop with high alpha acids. It can be used for bittering, and can be used for late addition flavor/aroma and dry hopping. I love it's citrus/pine characteristics. They go well with so many variations of IPAs and pale ales.

I know I'm in the minority here, but it is what it is. I love the new school hops (Citra, Mosaic etc.) but they are wasted when not used as a late addition/whirlpool/dry hop.

Not necessarily as one of my favorite IIPAs from a bout a decade ago was Weyerbacher's Double Simcoe which had tons of grapefruit juice and rind aromas and flavors along with a lot of piney and resin notes.

[devildeac]

Obviously this is my husband's take. I only like the fruity hops.

Hence, your newfound affinity for IPAs/IIPAs.

[devildeac]

Favorite grain/s for homebrewing and/or your commercial purchases?

[devildeac]

Nearing 5 o'clock.

[amusedcupcake]

Not necessarily as one of my favorite IIPAs from a bout a decade ago was Weyerbacher's Double Simcoe which had tons of grapefruit juice and rind aromas and flavors along with a lot of piney and resin notes.

YES! He remembers that one fondly. Do they still brew it?

[amusedcupcake]

Favorite grain/s for homebrewing and/or your commercial purchases?

Maris Otter is my husband's go-to 2 row base malt. Interested in using carared for a an Irish Red. If done correctly, it will give a red hue.

[weezie]

The Lord has saved us!!! Sunshine in the dreary, slushy, chilly Piedmont!

[amusedcupcake]

The Lord has saved us!!! Sunshine in the dreary, slushy, chilly Piedmont!

Time to celebrate with a beer!

[Mtn.Devil.91.92.01.10.15]

The Lord has saved us!!! Sunshine in the dreary, slushy, chilly Piedmont!

Nothing but rain rain rain on the coast.

[amusedcupcake]

Lactose doesn't belong in IPAs

Change mind.



*Exception for some milkshake IPAs.

[devildeac]

YES! He remembers that one fondly. Do they still brew it?

I don't think I've seen that on the shelves for several years. I haven't paid much attention to any Weyerbacher brews since their bankruptcy/re-organization several years ago.