nigel31
Well-Known Member
Okay, so my friend and fellow brewer calls me "Cloyboy." My taste buds dictate--for better or for worse--that I enjoy only beers on the sweeter side, and the sweeter (or more cloying/less balanced) the better. If I could brew Coke or Pepsi (or malta) and call it beer, that'd be what I'd brew.
My (almost) apologies, but I simply don't like bitter tastes or hoppy flavors.
That said, I use mainly WLP002 (English Ale) and WLP028 (Edinburgh Ale) yeasts from White Labs; I brew English/Scots ales that are way on the malty/sweet side--but I've only brewed a few times thus far and am just getting into partial mashing. I'm not against adding a ton of maple syrup or English syrups (like treacle) to my brews.
I've always done starters (big, healthy, stir-plated ones), but my friend suggests that perhaps I simply pitch my liquid yeast into the carboy on brew day without building up a massive amount in a starter; figures that, with that many less yeast in there, I'd end up with a higher final gravity and much more residual sugar left around (for me to drink).
This make sense to anyone? Any other things (besides mashing at higher temps) that you can suggest to make my beers as sweet as possible?
I'm all ears, but don't need to hear that I should brew "balanced" beers; my taste buds simply don't like beers that aren't SWEET. I took to brewing so that I can brew my own "cloybrews," and would appreciate any advice/suggestions to this end.
Thanks very much.
My (almost) apologies, but I simply don't like bitter tastes or hoppy flavors.
That said, I use mainly WLP002 (English Ale) and WLP028 (Edinburgh Ale) yeasts from White Labs; I brew English/Scots ales that are way on the malty/sweet side--but I've only brewed a few times thus far and am just getting into partial mashing. I'm not against adding a ton of maple syrup or English syrups (like treacle) to my brews.
I've always done starters (big, healthy, stir-plated ones), but my friend suggests that perhaps I simply pitch my liquid yeast into the carboy on brew day without building up a massive amount in a starter; figures that, with that many less yeast in there, I'd end up with a higher final gravity and much more residual sugar left around (for me to drink).
This make sense to anyone? Any other things (besides mashing at higher temps) that you can suggest to make my beers as sweet as possible?
I'm all ears, but don't need to hear that I should brew "balanced" beers; my taste buds simply don't like beers that aren't SWEET. I took to brewing so that I can brew my own "cloybrews," and would appreciate any advice/suggestions to this end.
Thanks very much.