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Old 06-02-2009, 12:04 AM   #1
May 2008
Camp Hill, PA
Posts: 361
Liked 2 Times on 2 Posts

Maybe it's just how I am as a person, but I get a little bored doing things how everyone else has done them for years and years.

Have you ever just thrown the recipe guidelines out the window and made something totally ridiculous? Was it good or bad?
Jeff, Brewer, Troegs Brewing Company, Harrisburg, PA

"RDWHAHB, right?"
"No, just do it right, damnit!"

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Old 06-02-2009, 12:08 AM   #2
Kelsch's Avatar
May 2008
Twin Cities, MN
Posts: 305
Liked 1 Times on 1 Posts

While I haven't yet tried it myself, I see nothing wrong, in fact, everything right, with a little experimentation.

I'm sticking with traditional styles for now to dial in my technique still, but after that, the skies the limit!
No trees were killed in the posting of this message. However a large number of electrons were terribly inconvenienced.

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Old 06-02-2009, 12:36 AM   #3
bubbachunk's Avatar
Jan 2009
Posts: 645
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Peanut Butter Brown Ale
Strawberry Banana Wheat

A couple I have brewed and more crazyness to come this summer.

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Old 06-02-2009, 12:49 AM   #4
Apr 2009
Posts: 172
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Hoppy Belgian Sour! It's fermenting now. I hate both hoppy and sour beers, but my husband loves both... and he says he's never seen a beer that combined them. So we'll see if he likes them together! Maybe it'll be a HWMNBO-Slayer.
Carboys: Oatmeal Stout
Bottled: Caramel Cream Ale, Edwort's Hefeweizen, Rhubarb Wheat, Hoppy Belgian Sour, Pumpkin Ale (infected, RIP), Caramel Cream #2

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Old 06-02-2009, 01:02 AM   #5
ghpeel's Avatar
Jan 2009
Gainesville, FL
Posts: 1,214
Liked 24 Times on 22 Posts

Hibiscus Weizen Braggot --- tastes like a wine cooler. Meah.

Kegged: Dunkelweizen
Primary: American Pale Ale

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Old 06-02-2009, 03:27 AM   #6
Jan 2009
Pea Green, Colorado
Posts: 2,936
Liked 68 Times on 59 Posts

Banana Cinnamon porter = good.
Corn stalk molasses "beer" = bad.
Yucca fruit draught = mediocre.

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Old 06-02-2009, 12:38 PM   #7
Sigafoos's Avatar
Aug 2007
Buffalo, NY
Posts: 847
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My Law of Fives was pretty damn good for just tossing stuff in a pot. Not spectacular, but good to drink down. 3 grains (Golden Promise, biscuit, wheat), 2 hops (millenium and EKG) over 5 additions, boiled for 55 minutes, primary for 2 weeks, secondary for 3. Her Apple Corps is strong.
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Old 06-02-2009, 12:48 PM   #8
May 2009
Posts: 654
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Thinking about doing a peach weizen since they're local and in season now. Thoughts?
Poor planning on your part doesn't necessitate an emergency on mine.

Beer: Is there anything it can't do?

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Old 06-02-2009, 01:28 PM   #9
Cpt_Kirks's Avatar
Sep 2008
Lakeland TN
Posts: 3,723
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Originally Posted by SmugMug View Post
Thinking about doing a peach weizen since they're local and in season now. Thoughts?
You know, that does sound good. You are going to have issues with the sugar, ripe peaches tend to be SWEET.

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Old 06-02-2009, 02:19 PM   #10
beerkrump's Avatar
Mar 2009
Triune, TN
Posts: 2,113
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Peach weizen would be great. Long ago (20 years?) I made an apricot weiss that was scary good. I don't remember if I had any real issues with the sweetness that Capt. noted. I think it was just 1 lb./gal. in the secondary for two weeks. Let us know how it turns out and post your recipe.

As for the weird experiment beers, I am planning a test to see what fruits go best with a simple pale ale. I'm collecting 1 gallon bottles and going to parse a five gallon batch from the primary and add different fruits to each bottle. So far, the fruits are blueberry, blackberry, pineapple, lemon/lime/orange zest, and, if I can find some ripe ones, mango. I think I'll add peach and see what else looks good in the supermarket.

I'll start a thread when I get this going and keep y'all posted.

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