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06-09-2006, 12:46 PM
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#1
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Senior Member
Join Date: Sep 2005
Location: Wixom, MI
Posts: 558
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Some first taste notes..
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Last night I tasted my Dog Days of Summer Ale. It was basically NB's Three Hearted kit, but I added ~4oz oak chips (soaked in Jim Beam for 3hrs and steamed in Beam and water for 20min) at racking time. When I bottled, it was a really smooth American IPA. I bottled with DME (1-1/4cups) for the first time.
It had been a week, so I tossed one in the fridge to check carbonation. Popped the lid last night to a loud hiss. Nice. I have been told that the ehad is better, with denser smaller bubbles when using DME. I poured it and got half the glass as head. Even the bottle foamed internally at that point. Smell was all hops. Mouthfeel was smooth, but really different due to the smaller bubbles. Will this was a decent beer, at the moment the oak/bourbon really dominates flavor wise.
A couple of questions...as it ages, with the oak/bourbon mellow and allow the IPA flavor to become more prominent? Also, is that kind of foaming/head normal for a DME primed beer? I had high hopes for this brew, and I am hoping that it ages into a spectacular beer.
-Todd
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06-09-2006, 03:32 PM
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#2
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Member
Join Date: Apr 2006
Location: West Conshohocken, PA
Posts: 88
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It's only been a week, so even though you're obviously carbonated, your beer could still use some conditioning. I imagine that that oak/bourbon flavor will mellow out over time. Try to give them as much time as possible...your patience will be rewarded.
__________________
"You sir, are drunk!"
"And you ma'am, are ugly, but when I wake up, I will be sober..."
-Sir Winston Churchill
Primary #1: Air
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Secondary: Air
Bottled/Conditioning:
Bottled/Drinking: Nut Brown Ale (First Batch), Copperhead Amber Ale (Delicious!)
On The Horizon: Procrastination IPA, DunkelWeizen, Belgian Wit, Caramel Vanilla Creme Ale, Mocha Espresso Porter
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06-09-2006, 04:31 PM
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#3
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Senior Member
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,955
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I always rinse out my glasses with cold water prior to pouring any beer into it. Also, hold the glass at a 45 degree angle and pour slowly. As it fills tilt the glass toward the upright position. 
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HB Bill
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06-10-2006, 01:04 AM
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#4
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Senior Member
Join Date: Aug 2005
Location: San Mateo, California
Posts: 205
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Quote:
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Originally Posted by HomerT
I added ~4oz oak chips (soaked in Jim Beam for 3hrs and steamed in Beam and water for 20min) at racking time.
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Do you think you could go into this process a bit more? I've been pondering on a beer with a hint of whiskey. Thanks!
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06-10-2006, 01:11 PM
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#5
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Member
Join Date: Apr 2006
Location: West Liberty, OH
Posts: 51
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Quote:
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Originally Posted by HomerT
I have been told that the ehad is better, with denser smaller bubbles when using DME.
-Todd
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There's ehad, then there's really good ehad. There is no such thing as bad ehad!
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"A little drunk is better than dead."
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06-10-2006, 01:22 PM
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#6
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Senior Member
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,021
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Yes, the oakiness will mellow over, say, the next 3-4 weeks.
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Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
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06-12-2006, 01:36 PM
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#7
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Senior Member
Join Date: Sep 2005
Location: Wixom, MI
Posts: 558
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Quote:
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Originally Posted by brehm21
There's ehad, then there's really good ehad. There is no such thing as bad ehad!
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Hah! Great one. |
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06-12-2006, 01:56 PM
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#8
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Senior Member
Join Date: Sep 2005
Location: Wixom, MI
Posts: 558
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Quote:
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Originally Posted by Somerville
Do you think you could go into this process a bit more? I've been pondering on a beer with a hint of whiskey. Thanks!
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I got a pound bag of light toasted american oak chips from my LHBS. I put ~4oz in a bowl and added just enough Jim Beam Black to cover the mix (my wife called this Red-neck potpourri ). I let it soak for about three hours. I then added the oak chipsto a strainer and poured the bourbon in a small pot with some water. I steamed the oak chips over this pot for 20min. The I added them to the carboy with my dry-hop addition at racking.
--Todd |
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06-12-2006, 01:56 PM
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#9
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Senior Member
Join Date: Sep 2005
Location: Wixom, MI
Posts: 558
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Quote:
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Originally Posted by cweston
Yes, the oakiness will mellow over, say, the next 3-4 weeks.
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Awsome...exactly what I was hoping for. If that happenes and the IPA flavor "pops"....this could be a spectacular beer.
-Todd |
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06-12-2006, 07:28 PM
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#10
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Junior Member
Join Date: Feb 2006
Posts: 2
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Howdy,
I havnt got the hang of how to post other than to an individual so since your are a "senior" member I will ask you my question. I started a batch of IPA over a month ago with the usual stuff: malt extract and hops but also the recipe called for rock candy and I added some unfermentable dextran to give it some body. It sat for a month after moving it to a secondary and I still had bubbles at the meniscus and more when the secondary was tilted a little. I went for a month long trip and was too lazy to toss it before I went so today, nearly two months later Idecide to taste it before chucking it-it tast great!!. It still has not cleared completely and still has bubbles-I am afraid to bottle it if it is still fermenting-got any ideas?
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