plumber_bob
Well-Known Member
Any other time that I've brewed, the, OG, sample has been pretty good, but the final product was much better.
I've been in search of a damned good nut brown, and the other day on, V2.1 I hit what I wanted so very dead on, (og sample), that I almost didn't feel the need to ferment.
It tasted exactly like I was shooting for right out of the BK after cooling. I mean, this is the taste I expected after 2months or so of aging. Flat taste didn't interfere, the no alcohol factor, didn't kick in.
I think if I carbed this, (in a keg), nobody would figure it for a no alcohol beer. I mean, to me it already tasted fantastic, and if I didn't know better I'd consider it to be a BIG damned beer! Totally surprised me!!!
Now this batch is going through the standard routine,... but could you just get through the boil and chill stage and then keg and carb?
What's the down fall if everything is pasteurized and or sanitized?
pb --- never considered an N/A beer at all before, but this shows damned good potential!!!
Then again, I might just be,... well,...
I've been in search of a damned good nut brown, and the other day on, V2.1 I hit what I wanted so very dead on, (og sample), that I almost didn't feel the need to ferment.
It tasted exactly like I was shooting for right out of the BK after cooling. I mean, this is the taste I expected after 2months or so of aging. Flat taste didn't interfere, the no alcohol factor, didn't kick in.
I think if I carbed this, (in a keg), nobody would figure it for a no alcohol beer. I mean, to me it already tasted fantastic, and if I didn't know better I'd consider it to be a BIG damned beer! Totally surprised me!!!
Now this batch is going through the standard routine,... but could you just get through the boil and chill stage and then keg and carb?
What's the down fall if everything is pasteurized and or sanitized?
pb --- never considered an N/A beer at all before, but this shows damned good potential!!!
Then again, I might just be,... well,...