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- Feb 17, 2010
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What's Up Everybody,
So I have been brewing for a while now (almost 7 years). I started all grain brewing maybe a year ago. There for a while it was just something to do, a hobby. Though since I started all grain brewing I feel its more than that now. I really want to understand all the ins and outs of... well... all of it. And I am sure most of you know that it can be pretty over whelming!
I have not yet gotten to the point of creating my own recipes, not sure why, maybe a little intimated by it still? I am sure that I am capable. I have plenty of books and of course this forum that I can use to help. I guess all this to ask:
What helped each of you understand what flavor profiles all the different malts, hops and yeasts offers?
For instance: Lately I have been splitting my 5 gallon recipe into two 2.5 gallon recipes and then pitching different yeasts. This has been fun and helps me understand the different profiles and flavors that different yeast strands can bring.
I thought about buying a bunch of different malts and just boiling them up like a tea and then tasting them with no hop or yeast additions to get an idea of flavor profile?
I read a very neat article about brewing a light body beer and then doing a single hop for all three additions to get an idea of flavor and nose from a single hop profile.
Not sure if all this just confuses people more or if it has the potential to be helpful?
Does anyone have any insight how they grew their beer palate to get a taste for different malt and hop profiles for some of us wanting to understand how it all comes together better?
Not sure if this posted in the right section?
Thanks in advance.
John
So I have been brewing for a while now (almost 7 years). I started all grain brewing maybe a year ago. There for a while it was just something to do, a hobby. Though since I started all grain brewing I feel its more than that now. I really want to understand all the ins and outs of... well... all of it. And I am sure most of you know that it can be pretty over whelming!
I have not yet gotten to the point of creating my own recipes, not sure why, maybe a little intimated by it still? I am sure that I am capable. I have plenty of books and of course this forum that I can use to help. I guess all this to ask:
What helped each of you understand what flavor profiles all the different malts, hops and yeasts offers?
For instance: Lately I have been splitting my 5 gallon recipe into two 2.5 gallon recipes and then pitching different yeasts. This has been fun and helps me understand the different profiles and flavors that different yeast strands can bring.
I thought about buying a bunch of different malts and just boiling them up like a tea and then tasting them with no hop or yeast additions to get an idea of flavor profile?
I read a very neat article about brewing a light body beer and then doing a single hop for all three additions to get an idea of flavor and nose from a single hop profile.
Not sure if all this just confuses people more or if it has the potential to be helpful?
Does anyone have any insight how they grew their beer palate to get a taste for different malt and hop profiles for some of us wanting to understand how it all comes together better?
Not sure if this posted in the right section?
Thanks in advance.
John