Search results

What kind of flavours did you taste? Vanilla? Floral? Bitter? Caramel? Chocolate? Cocoa? Coffee? Honey? Maple? Treacle? Biscuit?

Kevin, sometimes a lot of bitterness can be extracted. Seriously, check on it now and then.

Thanks. You learn something new every day. :)

Oh, by the way, the Hallertau I have is 5.2%AA.

My basic understanding is that hoppy beers don't "sit" that well, and that the compounds in hop acids (not sure exactly which) eventually break down into the compounds that skunks produce when they feel threatened. An extremely unorthodox approach would be to boil up some hops in a small...

I've been repeatedly editing my post, so I'm not sure at what point you read it, but I'm trying to push my tastebuds beyond their current wussy state. Just did some quick googling for a beer I really like called "White Rabbit Dark Ale", and it's 30 IBUs, so I could probably do something of...

Ah, cool, thanks. I had convinced myself that hops were my enemy, but was confusing "hops" (aroma/flavour of which can be lovely) with "bitterness" (which I'm not a huge fan of). My favourite style so far is the Hefeweizen, but not only due to the timid bitterness. I'm thinking of doing sort of...

I'll leave you to blabber your non-sequiturs elsewhere. I'm finished here.

Sorry to bump an old thread, but this is exactly the sort of thread I was looking for. I don't understand how you still get IBUs without any 60 min hop additions. Do flavour/aroma additions still give you a small of the bittering compounds?

I'm studying to be a school teacher so I'll take that as a compliment. I never said that I was exercising creativity by passing on information that future brewers may have missed. I said you were stifling creativity by saying that the aforementioned info was invalid and not worth considering...

Yes. jfrank has the right idea.

Do you mean 2 cents? 0.02 cents is an extremely small amount of money.

Nah. It's not much cheaper to make kilju than any other country wine, where the ingredients would mask the fermented-sucrose buttsweat flavour and smell.

Despite all that, stifling creativity by saying what "most Aussie homebrewers" do is really not the best thing to do at all. It's just another example of the schoolyard peer pressure paradigm. I assume you're actually an adult. RDWHAWB. :)

I think it's oxidized or something. Probably because I don't care at all. Going to dump it.

Despite what you may have "read in a blog" or "heard from a mate", taste is subjective and there are people who enjoy flavours that you don't. There are some people like the coarse, earthy, citrus taste provided by POR, just like there are some people who like "horse blanket", "leather" and...

I can see this is old, but I stumbled across the wiki article that says Pride Of Ringwood is a lemony hop, and since you're from Australia and it accounts for 90 percent of Oz hop production, it might be what you're thinking of. I know you're long gone but this is for future HBT searchers. :)

Hmm. Good luck. 1.002 is fairly dry. I don't know if there will be enough sweetness to counteract the sourness; maybe you can dilute with lemonade or that fizzy apple drink if it's too sour.

Sounds like France or England...?

Will do.