I've used tortilla chips in my cream ale.
[/URL]
One question: Why?
Seriously, why did you use tortilla chips rather than just using corn?
I've used tortilla chips in my cream ale.
[/URL]
One question: Why?
Seriously, why did you use tortilla chips rather than just using corn?
Because I could. It's called experimentation.
Seriously, don't you experiment?
I was wondering if you were doing it just to see if it would work or because you thought it added something special.
I am much newer at this than you Revvy, so I don't even think about these kinds of experimentation. In am still at the point of experimenting within the generally used ingredients. Specifically, I am trying to push the limits on the different flavor profiles from different malts.
Have you ever tried rice cakes?
Interesting. I noticed that you havent mentioned okra, however.
Isn't bacon from a mammal?
At some point, maybe for next winter I'll do a bacon bourbon Stout using home cured bacon, and infusing more bourbon with bacon like I show in this thread. Then add that to the batch at kegging time.
I really really hope okra doesnt become my legacy. Hopefully Ill have some more successful experiments.
Funny you say that. I just bottled a bourbon/oak stout I had sitting on bacon for about a week. Only siphoned off a growler worth to sit on the bacon just in case it turned out to be the most horrendous thing I've ever tasted. Actually tasted really good when bottling it though. Hard to pick up "bacon" flavor, but definitely get the more smokey/savory tones which adds a really nice element.
I actually found out in my bacon bourbon experiments that the more bacon you use, the better. The second batch I actually infused twice...I used about 6 slices of my own maple bacon bourbon, then after that went back and used a full pound of commercial bacon. That batch is fantastic.
Because I could. It's called experimentation.
Seriously, don't you experiment?
The advice you got is what we should all live by, with the caveat that we should try new things too (because tastes change).
a cherry, wheat, dry okra'ed with a cadbury egg addition at bottling might be bad beer but its beer
.
What percentage of the time that you experiment with an out of the ordinary ingredient do you think it ends up making the beer better that it would have been with a more traditional ingredient? I hear you saying that the ginger snap beer is better, but was the tortilla chip beer better than a beer using flaked corn?
The reason I ask is that I am rarely able to brew enough to really get my pipeline to the point that I can afford for a string of beers that I don't really enjoy. Even one "bad" beer can really screw up my pipeline
rklinck,
I experiment about 10% of the time and about half the time it is really good, other half just OK to mediocre. When I do...I usually brew a full 5 gal batch, then keg (or bottle) half of the beer and rack the other half into secondary for the experimental ingredient addition.
So, A cilantro-lime Pale Ale would get half the batch dry-hopped normally for a standard PA and kegged. Other half goes into secondary with lime zest and cilantro in a vodka infusion.
That one turned out great. My Marionberry Strong Ale not so much. The 2.5 gals of strong ale on its own was fantastic, the half with Marionberries sucked...not a dumper, but not good. Not a big loss to have half a batch every 8-10th brew not be so good. But half my experiments are good, so it is a mediocre half batch out of every 20 full batches.
I have half of the same Strong Ale aging on whisky soaked oak cubes right now...I think this one will be really good based on the sample I tried at 2 weeks of aging.
Of course, you wouldn't have this option when you decide to try Revvy's suggestion of using tortilla chips in place of corn in your mash. Those types of experiments are the ones that really scare me.
Why? Don't you understand the principle?
Why? Don't you understand the principle?
your choice of the word "better" in your last sentence is interesting rklinck.
I assume you are referring to our earlier exchange about not judging people's taste? I understand that the question of whether the beer is "better" is necessarily subjective, and I am asking Revvy to give me his subjective opinion about the results.
your choice of the word "better" in your last sentence is interesting rklinck.
don't want to be a pest Revvy, but how often are you pleasantly surprised by your experimentation? (understanding that learning is always a benefit)
don't want to be a pest Revvy, but how often are you pleasantly surprised by your experimentation? (understanding that learning is always a benefit)
That is interesting. I enjoy different flavors in my beer. Like canned spaghetti sauce verses homemade. Sure Ragu is okay, I'll eat it on my pasta if that's all being served. But what if you added 12 cloves of roasted garlic and simmered down some fresh, organic tomatoes, maybe an extra onion and some wild mushrooms. Yum!
I brew to make beers that suit my taste and that I enjoy drinking.
Yeah, but if you make yourself great spaghetti sauce from scratch on a regular basis, would you ever want to "try" to experiment to see if you could make good sauce using ketchup instead of fresh tomatoes?
Enter your email address to join: