Dog House Brew

Recipes 

I just cracked one of these as I write. There is dryness on the back of the toungue and hop bitterness in front. I don't taste roased barley, not saying it isn't there. The Chinook harshness is really in the after bitterness. Everytime I drink one of these I remember how good it is. Did you brew the C-150 Bastard? Someone will stumble onto the recipe!

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Are You Going to Drink all That?

Dog House Brew

Recipes 

Never mind I read Hammy's tasting notes a few pages back on the 150L. Now I don't know what to do.

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Are You Going to Drink all That?

CastleBlack

Recipes 

Go with the gut, make the C-150. I support.-

Worse case, you end up with an awesome, yet not so Bastardly, brew. That cant be that bad now, can it?

I am surely making a small batch of bastards, one with C-150 surely.

Hammy71

Recipes 

Oh, I'm not saying the 150 was horrible or undrinkable. Just not AB to me.

CastleBlack

Recipes 

Could the freshness have anything to do with it you think?

This is a relatively big brew, at 7.2 - 7.5 ABV it takes some time to condition. Plus the store bought AB will never be as fresh as homebrew. Could our brews, even with C-150 just be too green?

My first bastard clone was bottled on 1/9/12 and I have been having a bottle a week to taste test it. I can tell you it is still green even for a brew with so much hoppyness.

afr0byte

Recipes 

When you say green, what specifically are you talking about? I assume you're not talking about acetaldehyde (green apple flavor). Is the beer not clear? Is it fruity in some other sense? Are there fusel alcohols?

barrooze

Recipes 

he means it's too young and still needs to be further conditioned.

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Kegged: Caramel Macchiato stout, NB The Innkeeper w/ 1469, Sour-Worted Berliner Weiss (spontaneously fermented), Bitter Shadows IBA, Black Flash IBA Primary: Wild Texan On Deck: Pilsner/CTZ SMaSH On the Horizon: BM Centennial Blonde, Pliny the Elder clone Updated: 2012/05/22 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

afr0byte

Recipes 

I realize that much. However, usually you condition something to remove some kind of off flavor (as with lagering).

CastleBlack

Recipes 

No mate, I do not ferment high when I am making pale ales and IPAs, so hopefully I do not have any fusels in there. (As as side note, I have only had chlorophenols from bad H2O and trust me you can spot that as soon as the bottle opens. Still drank that crap, cant waste a brew).

When I say green brew I mean brew that it simply not at its peak condition just yet. I get this a whole lot with higher gravity ales, even DIPAs despite the overly hoppyness. Give it time and taste one every week or so, you ll see a big difference from one week to the next.

afr0byte

Recipes 

Again, I know what people mean by conditioning. I understand that bigger beers change (usually improve) with time. However, there's normally a reason they improve. What flavor aspect do you expect to change that will make the beer taste closer to AB?