myerstyson
Well-Known Member
Got my ingredients in the mail. I'll be brewing on Sunday!
Interesting looking beer fellas! I do a colonial porter which is actually quite similar (pils, wheat, oats, honey, blackstrap) but with other grains as well. I use about 3% each for the honey and molasses and get noticeable flavor out of both. I also toast the flaked oats for a richer character. But this looks sort of like a pale version and it looks quite nice! looking forward to reading more tasting notes from you guys.
Thanks for the interest but it's not ready to share yet and I didnt want to hijack this thread. I just noticed that this beer was <2% honey and molasses while I'm at 3%, but in my beer they are competing with darker malts and crystal.. anyway, I want to tweak the porter to get it where I want it. I want to try US pale ale malt instead of the pils and wheat next time. And I had too much crystal in it. I'll be sure to post it when I'm happy. This thread has prompted me to want to brew it again tbh.
19F & snow comin'. Oh goody.
Gents,
The Zymurgy article for the AG version says to crash to 40* and cold condition for 3 weeks (option) then bottle.
I can't put another carboy in our extra fridge or SWMBO will kill me. (I've already got a doppelbock in there.) I do have a room that stays around 50*. What do you think? Rack to secondary and put in that room for 3 weeks? Or just go ahead and bottle?
How do you guys think this would turn out for BIAB?
Gents,
The Zymurgy article for the AG version says to crash to 40* and cold condition for 3 weeks (option) then bottle.
I can't put another carboy in our extra fridge or SWMBO will kill me. (I've already got a doppelbock in there.) I do have a room that stays around 50*. What do you think? Rack to secondary and put in that room for 3 weeks? Or just go ahead and bottle?
if you're using RO water, what adjustments are you making for this style?
Enter your email address to join: