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Old 12-12-2013, 02:08 PM   #11
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Good luck with the beer... I hope it doesn't taste like cigarettes and pizza
How did you guess the secret ingredients?!
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Old 12-17-2013, 01:11 PM   #12
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So I emailed Rogue just to get their insight on the beard yeast and fermentation temperature, etc. - they replied back and I thought I'd just go ahead and post this for anyone else that's interested in culturing this strain:

"Hi Joshua, thanks for writing! I asked John and he said to go 70-75 F on it. Best of luck, let us know how it turns out. It's a very fickle yeast and hard to work with - what style of beer are you going to make with it? We went with a Belgiany-golden style to try to get the pure taste of the yeast to show through.

Hoppy Holidays!

Cheers!
Stacey Maier
Rogue Nation World Headquarters
Newport, OR"


Yeah, Rogue's pretty awesome. I'm going to email them the results once it finishes up. One more week in primary then it's going to the keg. Smells awesome. Been sitting at 68 F for about 5 days now but was up around 70-72 for the first 2 days of fermentation.

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Old 01-02-2014, 05:38 PM   #13
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Alright, so here are the results of Project Blackbeer'd:

It's a nice dark beer, verging on a Robust Porter with some dark chocolate notes in the background and a nice aroma/flavor combination of English/citrusy hops. The yeast character from the Beard Beer yeast is only slightly noticeable, but this was to be expected. Still, it's an interesting little twist on an already interesting beer.

However, the biggest surprise was this - the Special Roast malt I added that I got fresh from a pro-brewer friend of mine. I'd never used it before and thought I'd give it a shot. On Briess's website it says "5-10% Excellent in IPA, ESB, Amber, Nut Brown Ale, Porter and other dark beer styles."

I used only 1/4 lb of the stuff - about 1.64% of the total grist, much less than they suggested - and holy hockeysticks... that stuff is STRONG. I'm talking like this beer has taken on such a strong toasty, sourdough, tangy characteristic that it almost tastes like the crust from a dark sourdough bread. It's definitely a flavor I've never encountered in a beer before and not an unwelcome one by any means, but I think I'm going to let this one mellow for a while as John Palmer suggests when using Brown malt or Special Roast malt. Maybe for 3 or 4 months:

"My Santa Nevada Porter, an all-grain recipe listed at the end of the Porter section, uses brown malt and does indeed benefit from 4 months of conditioning time. What starts out as harshly bitter-malt beer turns into a sweeter, smooth elixir." -- How to Brew, Chapter 19

In terms of the Beard Beer yeast, I guess I didn't expect it to come through very much with all of the other strong flavors in this beer, but I did harvest it and will be using it in some future batches - lighter beers for sure, both in color and character - to bring out the full yeast profile.

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Old 01-02-2014, 09:23 PM   #14
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Excellent thread, did they happen to say what the strain would compare to or the origins?

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Old 01-03-2014, 12:33 PM   #15
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Excellent thread, did they happen to say what the strain would compare to or the origins?
Not really. It's partially a wild strain but I imagine it must have started out as Pacman once upon a time since it was harvested from John Maier's beard and that's their house yeast that's probably floating around everywhere in the brewery. Anyway, it probably found some way to mingle with some wild yeast in the local environment and has now taken on somewhat of a "Belgian-like" characteristic that is slightly spicy and kind of bready as well. It's a really neat strain. I've never used anything like it before.
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Old 01-03-2014, 11:10 PM   #16
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Excellent thread, did they happen to say what the strain would compare to or the origins?
You should try the Beard Beer and see what you think.
Belgian golden, a little spicy and wheat beer-ish if you ask me. Saw John at a festival at Rogue and he didn't give any indication what he thought it was.
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Old 01-04-2014, 12:31 AM   #17
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Definitely going to try it. I am going to a craft beer and wine store tomorrow to pick up some stuff, I'm going to see if they have it.

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