madscientist451
Well-Known Member
No doubt about it, I have tried many more styles and the list keeps expanding. Now getting into obscure historical beers....
Can you tell me where exactly this recipe is, as it looks very refreshing i'd like to give it a try this summer
I started out only making Belgians, Hefe's, and stouts on occasion. I wasn't a fan at all of IPA's.
Then I started making hop teas and adding pellets to commercial lagers to understand hops more, and experiment with the flavors.
Now, majority of my brews are heavily hopped IPA's and pales... and dry hopped sours.
I'm always changing my recipes, lots of times during brew day on the fly.
May sound a bit arrogant but I'm finding that I prefer "most" of my beers to those I try at tap rooms, homebrew clubs and other commercial stuff. I find that most times I'll keep re-brewing a batch until I get it dialed in if it's something I really liked. But I also love to experiment and try new ingredients. Most recently NEIPA's and Chevallier Heritage Malt. I wish more people were using Chevallier but it is not easy to get your hands on. I'd love to see some ideas on recipes that would showcase it. Doubtful though since it's hard to get. I also really love Barke Pils........great malt!!! I use it in all kinds of stuff these days........Cheers!
I don't know how to answer the poll. I used to brew something wildly different every time. This year, I bought a sack of continental Pilsner malt and I've been using it to brew minor variations on the same recipe over and over. I think the continuity is really helping me brew better.
The very next beer in my brew schedule is quite different again (a witbier), but then I'm going back to my master recipe.