Dgallo
Instagram: bantam_brews
How was a single hop Vic? That hop is either hit or miss for meVic Secret pale ale that's on tap currently. View attachment 666073
How was a single hop Vic? That hop is either hit or miss for meVic Secret pale ale that's on tap currently. View attachment 666073
It was really good. Tropical fruit for days. I would almost lean too fruity although I really like it. I do these single hop recipes to learn about a hop but if I was going to try to perfect this recipe I'd probably cut it with something more citrusy next time. I did 50/50 2 row,vienna and I can't tell if the subtle vienna maltiness is enhancing the fruity flavor at all. I'm doing another single hop beer tomorrow with pearl/wheat and at some point I'm going to try your recipe you posted w biscuit.How was a single hop Vic? That hop is either hit or miss for me
Vienna lager
First attempt at a raspberry hibiscus wheat beer. I think I might have nailed it - it tastes amazing!
Cheers!
First attempt at a raspberry hibiscus wheat beer. I think I might have nailed it - it tastes amazing!
Cheers!
I don't know if all Porters should be consumed below fridge temps (but above room temp), but I taste more flavors in my London Kriek Porter when it's around 45-55 degrees. Why is that?
View attachment 671469
I think the fridge is at 34 degrees, and the room is generally around 69. I've been pouring the 34 degree beer in a glass pulled from the freezer, then allowing it sit for several minutes (enhanced patience building technique). Once the frost has mostly vanished from the glass, the flavors seem to be more prevalent and smooth. It's still quite good consumed immediately, but that much better if I wait. I imagine it's similar to letting a bottle of wine breathe before serving. But I'm much more open to technical reasons.What's your room temp (and fridge temp)??
Here my latest IPA with Centennial, Citra and Simcoe in the dry hop. Used Imperial's A24 Dryhop
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