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Old 03-27-2012, 01:13 AM   #1
jtakacs's Avatar
Feb 2011
Santa Rosa, CA
Posts: 742
Liked 22 Times on 22 Posts

i'm stuck... i'm either brewing variations of IPAs, sours or experimental crap... and everything i brew (sans sours and experimental) tends to be high gravity.

to that point i brewed a BMC the other day and the gravity was 1.074 (planned on 1.070 but my efficiency was higher than i anticipated)... i need help... i want a lower alcohol beer (4-6%) that i can geek out on... right now my choices are;

- pale ale (i checked, only brewed one in the last year+) - but booooring.
- kolsch (i have no desire in brewing a lager of any sort)

i don't care for stouts, but i do love porters... i wouldn't mind it being something weird or odd, just no lagering - i have no capability or desire to lager.

any ideas?

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Old 03-27-2012, 01:24 AM   #2
Stauffbier's Avatar
Nov 2011
El Paso, TX
Posts: 5,122
Liked 1051 Times on 643 Posts

I found myself in a similar situation, so I'm going to brew a mild american brown ale. I've actually never brewed one, but I like them. Seemed like the obvious choice when it hit me..
Bier war sein letztes wort dann trugen ihn die Englein fort...

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Old 03-27-2012, 02:35 AM   #3
Oct 2010
Sisters, Oregon
Posts: 1,749
Liked 242 Times on 151 Posts

English Mild.

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Old 03-27-2012, 02:37 AM   #4
Aug 2011
Kerrville, TX
Posts: 55
Liked 2 Times on 2 Posts

Hard to beat a good ESB.

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Old 03-27-2012, 04:21 AM   #5
Zamial's Avatar
Apr 2010
Posts: 3,183
Liked 178 Times on 158 Posts

I am brewing a French Saison soon and aiming to hit 4.5% ABV. Another great choice is Dry Irish Stout.

If you want to do some off the wall brews you could mash 6 apples or pears in your Kolsh or how about a corn centric spicy chocolate Myan/Aztec thing?

I recently had a Point Brewery Cascade Pale ale and it was super aromatic with mild bitterness and flavor, nice light and crisp. Light Pale Ales done well are not so easy to make...
“I'm not drunk, I'm from Wisconsin.”
We have been out drinking your state since 1848!

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Old 03-27-2012, 04:28 AM   #6
ScottSingleton's Avatar
Feb 2012
Manassas, VA
Posts: 434
Liked 8 Times on 7 Posts

Originally Posted by ClayHenry View Post
Hard to beat a good ESB.
+1 This!

When the IPA/IIPA seems to become too commonplace go for the Euro's like an ESB.

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Old 03-27-2012, 04:30 AM   #7
Malichaidog's Avatar
Aug 2011
Kingman, Az
Posts: 84
Liked 1 Times on 1 Posts

If you like porters then do one. You can go crazy by experimenting with imparting oaked flavors, vanilla (with vanilla beans, soaked in bourbon) and chocolate and coffee in the secondary.. Just not all at the same time

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Old 03-27-2012, 05:07 AM   #8
Jan 2012
Berkley, Michigan
Posts: 1,331
Liked 158 Times on 136 Posts

Just an English Bitter. Lower gravity than the ESB.
Fermenting - BBD Sour; Oat No! (an Oat Wine); Signpost Old Ale; Chris' Tall Ale 2.0; SSB (Signpost Sour Blonde); County Western Bottled - NB Ares' Biere de Mars; Ol' Bitter Bastard; Chris' Tall Ale; 4 small batch sour blends - 1 w/ cherries and 1 w/ peaches; Back To School Porter w/cacao & vanilla; Signpost Creek Paint Cider; Signpost Oud Bruin; Land of Pils and Honey, Imp. Saison with Clover Honey; Ad Hoc Berliner Weisse Kegged - BBD WIPA (but I think it has chlorophenolics); Keg #2 is EMPTY!

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Old 03-27-2012, 05:27 AM   #9
hillhousesawdustco's Avatar
Jan 2011
up near babb, mt
Posts: 646
Liked 36 Times on 34 Posts

I'm a hop guy, but I LOVE experimenting with porters. There is so much you can do in secondary. If you have the capacity to split a batch, and age one on coffee and one on oak and bourbon, or whatever you can dream up, go for it. It is amazing how different the exact same beer will taste when aged differently and might hook you into a different aspect of brewing.

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Old 03-27-2012, 05:56 AM   #10
dutchoven's Avatar
Mar 2011
SF Bay Area, California
Posts: 636
Liked 8 Times on 8 Posts

Wheat? California Common?

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