Just polished off a pint of Orfy's hobgoblin. Delicious!!
He explains that the beer is fermented with two yeasts, the Green Flash house yeast and a Belgian yeast. He starts with regular Green Flash Imperial IPA mash. (This is a big beer, 9 percent ABV. But it has such striking balance that it drinks like a session beer.)
The mash is a blend of two row pale barley, a little bit of Carastan, a British crystal malt that provides a full mouth feel and color and crystal malt. Hops are all American, Summit and Nugget. It’s dry hopped during fermentation with Amarillo. The hop blend gives it a delicious, orange marmalade note.
He starts fermentation with a White Labs Belgian-style yeast, then on the second day, adds their regular American ale yeast, the same White Labs yeast used in the regular triple. As he says, it’s definitely Le Freak. Oh yes, it’s bottle conditioned with fresh yeast. And it’s 9.2 percent.
My Duinen Dubble clone, preceded by...
Miller High Life (just testing the keg reserved for BMC drinkers, honest), preceded by...
Raison D'Etre
Hey Joety, that african amber sounds interesting, what is the resipe?
dunno what joetsy made but this one is good I made it. There isn't really anything african about it, just marketing. https://www.homebrewtalk.com/f66/zach-jacks-african-amber-52052/
yellow snow is tasty.
So is Kell's.
Tonight I am going to float the Keg of Saison then post randomly on the internet. :rockin:
Oh you mean you didn't share any of your saison with me?
I've just gotten into the style and have a fridge full of saison dupont right now...
As to the Rogues, both are (like most of their beers) freakin fantastic...
But the yellow snow leaves an amazing lacing on my glass..I have never had som many complex bands on a glass before....
methinks gypsies could read our fortunes (or liver enzyme count) by them.
Enter your email address to join: