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Old 02-17-2008, 06:20 PM   #1
Jan 2008
Earth, Milky Way
Posts: 36
Liked 1 Times on 1 Posts

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's Avatar
Feb 2008
Amherst, Western New York
Posts: 2,193
Liked 17 Times on 12 Posts

porter, schwarzbeir, stout....nice head retention
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Old 02-17-2008, 06:28 PM   #3
Yuri_Rage's Avatar
Jul 2006
Posts: 14,290
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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's Avatar
Oct 2006
Hayden, Idaho
Posts: 8,204
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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.
Make Beer, Not War.

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Old 02-18-2008, 01:49 PM   #5
paulthenurse's Avatar
May 2007
Down by the rivah, Down by the banks of the Rivah Chahles.
Posts: 9,646
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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!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
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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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Old 02-18-2008, 02:00 PM   #7
RichBrewer's Avatar
Feb 2006
Denver, Colorado
Posts: 5,894
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Now that looks fantastic!
Nice Job!

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Old 03-04-2008, 03:48 AM   #8
Jan 2008
Earth, Milky Way
Posts: 36
Liked 1 Times on 1 Posts

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.
Here, hold my beer, watch this........

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Old 03-19-2008, 05:30 PM   #9
Feb 2008
South Side Chicagoland
Posts: 257

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's Avatar
Jan 2007
Largo, Florida
Posts: 2,965
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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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