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Old 02-17-2008, 06:20 PM   #1
monsterbronc
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Jan 2008
Earth, Milky Way
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here it is, the result of my very first batch.



And I must say, it tasts great, im never buying beer again, (unless its for the bottles, or a beer emergency) this stuff turned out better than I ever expected, considering I fudged the recipie due to lack of supplies.

 
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Old 02-17-2008, 06:25 PM   #2
Arneba28
 
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Feb 2008
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porter, schwarzbeir, stout....nice head retention
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Old 02-17-2008, 06:28 PM   #3
Yuri_Rage
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Congrats, that looks tasty!

From the beer snob in me: try it without the frozen mug. You may find that it helps with head retention (not that there's an apparent problem), and, more importantly, that it opens up the flavor a bit as the beer warms slightly.
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Old 02-18-2008, 12:35 AM   #4
McKBrew
 
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Oct 2006
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+1 on drinking beer as it warms. I enjoy taking my time with a glass of beer just to see how the flavor changes with temperature.
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Old 02-18-2008, 01:49 PM   #5
paulthenurse
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As you develop your pallete and understanding of beer you will undertand that a frozen mug leads to ... Frozen beer. Who wants to drink a beer slushie? (Actually, 7/11 might want to consider that one... Hmmmmm.) Beer is meant to be enjoyed at a reasonable temperature. Frozen beer loses it's taste. Unless you are drinking BMC at breakneck speed before heading into the stadium/concert/etc. you probably want to taste and enjoy what you are drinking. You can't do that if you are drinking a slushy. The intense cold numbs your taste buds. NTM, the slushy ice that forms in your glass totallly changes the taste of what you are drinking. It concentrates everything and trows the beer totally out of ballance.

Here's an example. In the fall we often pick apples, crush them and let the natural yeast on them ferment them and get a farmers hard cider. Then we put the hard cider out on teh porch mid winter and allow the cider to freeze to a semi-slush, then scoop out the slush. The concentrate left behind is MUCH higher in alcohol and taste. Sort of a low tech distilling. Don't much up your homebrew by doing that to it. If you want hooch, make hooch. If you want deer, stick to beer.
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Old 02-18-2008, 01:55 PM   #6
Evan!
 
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Aug 2006
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You'll still buy beer, more than likely. I have more beer than I could possibly consume right now, but I still buy some stuff here and there. No matter how good your beer is, there are things that we often can't duplicate. For instance, try as I might, I would put good money on the fact that I could never accurately clone Hanssen's Oude Kriek. Hell, I tried my damnedest to clone Rochefort 10, and while it's great beer, it's not the same. So don't abandon commercial brews altogether. It's good to step outside your box here and there...and sometimes it's nice to be able to just pay $15 for a bottle of brett-infected, oak-aged Allagash, rather than having to wait the year or two that it would take for you to make it and age it on your own.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 02-18-2008, 02:00 PM   #7
RichBrewer
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Now that looks fantastic!
Nice Job!
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Old 03-04-2008, 03:48 AM   #8
monsterbronc
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Jan 2008
Earth, Milky Way
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Not sure what to call it, so Im calling it first born, its 6 lbs dark extract, and willimette hopps, and coopers yeast.

Im working on 2 more batches now, one is pale 2 row malt, brown sugar, and cayenne pepper. the other is honey ginger beer, a braggot I guess.
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Old 03-19-2008, 05:30 PM   #9
Shaggy
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Feb 2008
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Looks good!
Personally I love cold beer. I'm not much a snob though in that area.
I just prefer all my liquids colder as opposed to warmer...unless its coffee and then it needs to be very hot lol.

Different strokes....


 
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Old 03-21-2008, 12:27 PM   #10
cclloyd
 
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Jan 2007
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I was at a friend's house last night with some of my homebrews along for tasting and he is a frozen glass guy - likes to use a fresh one out of the freezer every pour. I convinced him finally after many of these sampling sessions that a room temp glass at the pour allows the beer to reveal itself over the duration of consumption instead of just tasting mostly the same all the way through. The flavors and characteristics of a beer change as the temp warms - especially in your stouts and porters.

 
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