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-   -   Beerswap: Kaiser's brews (http://www.homebrewtalk.com/f38/beerswap-kaisers-brews-9050/)

Dude 05-05-2006 03:45 AM

Beerswap: Kaiser's brews
 
You got a date Saturday baby!!!

http://c.myspace.com/Groups/00007/16/25/7165261_l.gif


I just wanted to create the thread to let you know I haven't forgot about ya--I plan on sampling and writing a little critique, 'kay?

Oh yeah, PM sent, BTW....

Dude 05-07-2006 04:22 AM

Kai--I got your PM too late to try these. I didn't want to cheat you by not knowing the style and then having a FUBAR palate by the time we got to them. Sam and I will get to these pretty soon.
I'm really looking forward to them.

Dude 05-18-2006 04:21 AM

Dammit...Kaiser, please tell me again what the numbers are on these? I have a 10 and a 12. I lost the PM you sent me. :rolleyes:

Dude 05-21-2006 10:29 PM

#10
 
B here....

This is a great beer. Really clean, well balanced. No strong hop aroma, very malty. Refreshing. I could drink this all damn day. The hops come through in the finish. I'd have to say this is probably one of the best homebrews I've ever had.

***********

I dunno what this is, but I'm sure it's a lager. Very little head. Almost along the lines of a maibock? Aroma is mainly malt and a little fruit. Finish is very clean and crisp. Extremely drinkable. I've never been a lager fan, but if I could make this I would.

Sam

Dude 05-21-2006 11:00 PM

#12
 
This one's most definitely a hefe weisse! I'm gonna guess WY3068? Bigtime clove aroma, some banana. Fairly cloudy, but not terribly. I got the first glass, so Dude's was cloudier. Very nice clove flavor. Well executed hefe!

Sam

*********

B here....great beer--AGAIN. I'd love to get specs on this beer--ferment temps, etc. I'm not familiar with the style as far as homebrewing, but I've had many german wheats, and this is right there with the best of them.

What I am trying to say is you are a REALLY good brewer Kai. :rockin:

Kaiser 05-22-2006 12:40 PM

Quote:

Originally Posted by Dude
This is a great beer. Really clean, well balanced. No strong hop aroma, very malty. Refreshing. I could drink this all damn day. The hops come through in the finish. I'd have to say this is probably one of the best homebrews I've ever had.

Thanks,

This is actually my Chubby Angel Ale. I was going for an easy drinking, mildly bittered beer with Cascade Flavor and Aroma. Someting along the lines of Sierra Nevada, w/o being a clone. But I was mostly inspried by a beer that I used to drink when I was in the White Mountains in NH.


Quote:

I dunno what this is, but I'm sure it's a lager. Very little head. Almost along the lines of a maibock? Aroma is mainly malt and a little fruit. Finish is very clean and crisp. Extremely drinkable. I've never been a lager fan, but if I could make this I would
Well I got you fooled with this one. It's really an ale that I fermented with 1056 in the upper 60s. I then put it in the secondary for 11 days at 50F to dry-hop. After that I bottled with Kraeusen. I hope that the use of actively fermenting wort (Which I kept from the brew day) for carbonation made the difference in taste at the end. It is said that that practice can scrub off-flavors from the beer as the yeast is still very active. Just like lagering does.

Kai

Kaiser 05-22-2006 12:56 PM

Quote:

Originally Posted by Dude
This one's most definitely a hefe weisse! I'm gonna guess WY3068? Bigtime clove aroma, some banana. Fairly cloudy, but not terribly. I got the first glass, so Dude's was cloudier. Very nice clove flavor. Well executed hefe!

Sam

*********

B here....great beer--AGAIN. I'd love to get specs on this beer--ferment temps, etc. I'm not familiar with the style as far as homebrewing, but I've had many german wheats, and this is right there with the best of them.

What I am trying to say is you are a REALLY good brewer Kai. :rockin:

Thanks again,

I actually think that this hefe is a little strong on the clove aroma. I haven't found much banana in it, but I may not be very good in picking this aroma out. I like to contribute the stong clove aroma to the ferulic acid rest that was done. Ferulic acid is a precursor to 4VG (the clove aroma) and the more you have in your wort, the more clove you will get. My next hefe will be a single infusion, so I can taste the difference myself.

What do you think about the acidity? I acidified with some acid malt (lactic acid) and think that it is a tad to sour.

Here is the thread with the recipe. The Baron and I spend the better half of a work day discussing how to make a Weihenstephan clone:

http://www.homebrewtalk.com/f12/weihenstephan-back-drawing-board-7713/

Kai

Baron von BeeGee 05-22-2006 01:33 PM

Quote:

Originally Posted by Kaiser
Here is the thread with the recipe. The Baron and I spend the better half of a work day discussing how to make a Weihenstephan clone:

http://www.homebrewtalk.com/showthread.php?t=7713

Kai

And my acid-rested Hefe should be drinkable by the weekend!

Dude 05-25-2006 09:41 PM

Quote:

Originally Posted by Kaiser
Thanks,

This is actually my Chubby Angel Ale. I was going for an easy drinking, mildly bittered beer with Cascade Flavor and Aroma. Someting along the lines of Sierra Nevada, w/o being a clone. But I was mostly inspried by a beer that I used to drink when I was in the White Mountains in NH.




Well I got you fooled with this one. It's really an ale that I fermented with 1056 in the upper 60s. I then put it in the secondary for 11 days at 50F to dry-hop. After that I bottled with Kraeusen. I hope that the use of actively fermenting wort (Which I kept from the brew day) for carbonation made the difference in taste at the end. It is said that that practice can scrub off-flavors from the beer as the yeast is still very active. Just like lagering does.

Kai

Wow, no kidding fooled. I feel PWNED on this one. That was an awesome beer. I've been wanting to ferment an ale real cold to see the effects.

Was that decocted?

SwAMi75 05-25-2006 09:52 PM

Quote:

Originally Posted by Kaiser
Thanks,


Well I got you fooled with this one. It's really an ale that I fermented with 1056 in the upper 60s. I then put it in the secondary for 11 days at 50F to dry-hop. After that I bottled with Kraeusen. I hope that the use of actively fermenting wort (Which I kept from the brew day) for carbonation made the difference in taste at the end. It is said that that practice can scrub off-flavors from the beer as the yeast is still very active. Just like lagering does.

Kai

Dang, I totally missed your replies.

You're right, you definitely fooled me. On top of it being an ale, I never would have guessed it was dry hopped.

You'll have to explain to me how to "bottle with kraeusen". Maybe a post in the "bottling/kegging" forum? Sounds interesting.


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