I have faily well perfected an IPA. I call it the One Hearted because I took one of the more popular Two Hearted lists out here, and I cut down slightly my hops in the begining, middle, and end, tweaked some grains and times, and I skip the dry hopping.
Out of a keg after two weeks it goes down as a very easy IPA with largish taste but not a huge amount in your face. Guests to the chest freezer who like beer seem to like it. Conformation of this is people staying longer for more, or when choosing between my fairly Bud friendly Mild they keep hitting the One Hearted even when I am out of the room.
I have another 5 sitting now, ready to slam into the keg after Thansgiving so I have enough for the big friends Christmas party we are doing.
What can I do to Christmas up this beer? This will be a once off, since the way it comes out all the time is darn near perfect.
Alspice and nutmeg at kegging scare me. I just keep feeling the beer will taste like a poorly made pie.
Vanilla is a favorite and I use it and cocoa powder in my just kegged winter warmer. One tablespoon per 5 gal gives a slight taste, two TBS per 5gal at kegging really lets you know it is there. I was thinking one TBS, but then I am also serving a choc and van beer out of the same tower.
Roast some pecans and drop them into a grain bag and into the keg? Or soak them in vodka for a few days and dump in the vodka at kegging?
Out of a keg after two weeks it goes down as a very easy IPA with largish taste but not a huge amount in your face. Guests to the chest freezer who like beer seem to like it. Conformation of this is people staying longer for more, or when choosing between my fairly Bud friendly Mild they keep hitting the One Hearted even when I am out of the room.
I have another 5 sitting now, ready to slam into the keg after Thansgiving so I have enough for the big friends Christmas party we are doing.
What can I do to Christmas up this beer? This will be a once off, since the way it comes out all the time is darn near perfect.
Alspice and nutmeg at kegging scare me. I just keep feeling the beer will taste like a poorly made pie.
Vanilla is a favorite and I use it and cocoa powder in my just kegged winter warmer. One tablespoon per 5 gal gives a slight taste, two TBS per 5gal at kegging really lets you know it is there. I was thinking one TBS, but then I am also serving a choc and van beer out of the same tower.
Roast some pecans and drop them into a grain bag and into the keg? Or soak them in vodka for a few days and dump in the vodka at kegging?
